Dinner

SNACKS

popcorn, piment d'Espellette, honey, butter (v) 6.
cheddarwurst croquette, beer vinegar, pickle 7.                                     
fried Brussels sprouts, curried yogurt, lemon (v) 8.
grilled sourdough, Oregon black truffle, sauce gribiche, tarragon (v) 10.
Goldin Artisan goat cheese board 15.
Clyde Common charcuterie*, pickles, mustard (a) 15.
charcuterie & cheese board 27.

starters

green salad, fennel, citrus vinaigrette, rye crisp, cured egg yolk (v)        11.
chickpeas,  delicata, cranberry, green peppercorn vinaigrette, Brie (v)     12.
goat cheese dumplings, roasted beets, brown butter, aquavit (v) 13.
dungeness crab, pimento cheese, padrón pepper jelly, rye crackers 15.
sea scallops, grilled broccolini, kumquat-chile marmalade, rice cracker    17.

mains

semolina fettuccine, mushrooms, confit garlic, Parmesan brodo  (v)  24.
Petrale sole, cabbage puree, malt vinegar chips, allium salad, lovage    25.
grilled steelhead, confit root vegetables, escarole, sauce verte    25.
squid ink fettuccine, mussels, Oregon bay shrimp, Parmesan brodo  25.
seared duck breast*, spaghetti squash & duck confit carbonara, citrus     26.
pepper-crusted pork cheek, sweet potato puree, 26.
              fried Brussels sprouts, pineapple chutney
braised venison shank, grit cake, tahini gravy, kale, pickled figs
New York strip steak, celery-beer jam, celeriac dumplings,  29.
               roasted fall vegetables, veloute  

FEASTS

pepper crusted beef ribs, herbed spätzle, creamed leeks, onion jam 65.               (serves 2-4)

 

 

 

 

 

 


DESSERT  

carrot cake, mascarpone cream cheese,    8.
    pepita florentine, cinnamon ice cream
flourless chocolate bavarian mousse cake     8.
    nibs, caramel sauce
grapefruit sherbet, campari sorbet,
    salty butter cookie, chocolate grapefruit peel 8.
petit fours plate; assortment of house candies (a) 8.
house ice cream or sorbet 8.