Dinner

SNACKS

popcorn, tōgarashi, honey, butter (v) 6.
pork and shiitake lumpia, sweet and sour 7.                                     
fried Brussels sprouts or kalettes, 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.
squid, Sardinian couscous, chorizo, tuna confit, scallions 14.
sea scallops, grilled broccolini, kumquat-chile marmalade, rice cracker    17.

mains

chestnut fettuccine, chanterelles, egg yolk, chestnut crumble (v)(a)    23.
braised chicken quarter, mustard-fried potato, apple, fennel 24.    
black cod, mussel fumet, fennel, leeks, Calabrian chili, dukkah spice    25.
grilled steelhead, confit root vegetables, escarole, sauce verte    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 goat, curried winter squash, wild rice, smoked cayenne purée 29.   
New York strip steak, celery-beer jam, celeriac dumplings,  29.
               roasted fall vegetables, veloute  

FEASTS

pepper crusted beef ribs, horseradish cream, tomato salad, fritters 65.               (serves 2-4)

 

 

 

 

 


DESSERT  

sweet potato ice cream, cheese cake foam, 8.
       bourbon cake, candied pecans (a)
crème fraîche semifreddo, chocolate pudding,     8.
    mint-chocolate 'oreo' cookie                                     
cinnamon roulade, apples, almond tuille,    8.
         carmelized apple crème anglaise (a)
petit fours plate; assortment of house candies (a) 8.
house ice cream or sorbet 8.