Laura Chennel goat cheese | Rogue River blue cheese | pork pistachio terrine | True Story prosciutto | jalapeno-huckleberry jam | saffron onions | sea salt crackers
sesame tempura | sweet soy tomato | ginger-cilantro slaw
rosemary | garlic | chili aioli
fava hummus | tomato | cherry | focaccia| orange harissa
shitake mushroom | fennel oil
sunchokes | tarragon gribiche
durum pasta, white cheddar and gruyere, breadcrumb | herb d’ provence
summer vegetables | quinoa | salami | cashew cheese | balsamic-date dressing
dolce gorgonzola | candied walnut | arugula | summer stone fruit | green goddess ranch
casear dressing* | preserved lemon | reggianno | crisp caper
Protein additions - roasted chicken breast 7 | seared flatiron steak* 15 | Blackened Halibut filet 18
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
fennel | saffron-tomato | spinach | olive jus
baby vegetables | red wine pearl onion jus
fontina | true story prosciutto | warm green bean salad | almond romesco
summer vegetables | reggiano | tomato
classic braise | chili M.A.C. | broccoli
Balsamic onion | aged cheddar | English muffin | Tomato-garlic aioli | Rosemary garlic waffles fries
add bacon or avocado | 2
hazelnut toffee cookie | cacao nibs
vanilla ice cream | Oregon Cherries | walnut caramel | whip
Protein additions - roasted chicken breast 7 | seared flatiron steak* 15 | Blackened Halibut filet 18
A gratuity of 20% will be automatically included.
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