Past Menus


Tarte Flambe, brussels sprouts, creme fraiche, shaved onion, bacon

Pinot Gris & Gewurztraminer, Evesham Wood, "Blanc de Puits Sec." Le Puits Sec Vineyard 2015

Chicories, lemon garlic vinaigrette, Worcestershire-cured egg yolk, parmesan, croutons, anchovies

Chardonnay, Bethel Heights Vineyard, Estate 2013

Chicken Liver Mousse, apples, persimmon, cardamom, brioche

Gamay, Evening Land Vineyards, Seven Springs Vineyard 2015

Chicken and dumplings, root vegetables, celery leaf

Pinot Noir, iOTA Wine Cellars, Not One Iota, Pelos Sandberg Vineyard 2013

Duck Confit, duck sausage, chanterelles, leeks

Pinot Noir, Walter Scott Wines, Dumb Ox, Eola Springs Vineyard 2014

Black Betty Cheese, Riesling-poached quince, ash

Riesling, Brooks Winery, Orchard Fold Vineyard 2015




Vermouth-cured gravlax, citrus, herbs, whipped buttermilk

De Garde Brewing, Bu Rice Wild Ale, Tillamook, Oregon

Uni, apple, lardo crostini

Riesling, Ovum Wines, "Deep Water," Meyer Vineyard, Dundee Hills, Willamette Valley, Oregon 2014

Smoked baby back ribs

Syrah, Yves Cuilleron, "Les Candives," Collines Rhodaniennes, Rhone Valley, France 2014

Yeasted waffle, braised pork belly, coffee glaze, egg, orange, sage

Epic Brewing, "Big Bad Baptist," Imperial Stout, Salt Lake City, Utah



Chicken-fried chicken liver, smoked gribiche, salmon roe, chive

Melon de Bourgogne, Joel Bouvet, "Cache Cache," Methode Traditionnelle, Muscadet, Loire Valley, France, NV

Honey chamomile glazed carrots, basil yogurt, flowers

Upright Brewing, "Flora Rustica," Saison, Portland, Oregon

Smoked Pork Butt Feast (and everything you need to go with it)

Gamay, Celine et Nicolas Hirsch, Chenas, Beaujolais, France, 2014

Roasted Peaches, Country Ham, Fourme D'Ambert, Basil

Pinot Blanc, Goodfellow Family Cellars, "Noble Selection," Fir Crest Vineyard, Yamhill-Carlton, Willamette Valley, Oregon 2013

Pork from Campfire Farms, Mulino, OR

Vegetables from Wildroots Farm, Estacada, Oregon