Our cooking revolves around wild mushrooms and truffles which we gather ourselves and with friends.

We have always endeavored to obtain locally raised ingredients in our cooking, and we use many locally produced greens, herbs, and vegetables, many of which come from our own culinary garden.

Of course, we work hard to create dishes that complement the glorious wines of Oregon, especially Pinot Noir, Pinot Gris, and Chardonnay.

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6/6/2017

3 Course Menu $70
Menu prices include service and there is no need or expectation to tip.

Appetizer
Arugula Salad with brown mustard honey vinaigrette and fried chick peas
Joe’s Wild Mushroom Soup*
Heidi's Three Mushroom Tart*
Jack’s Wild Mushroom “Risotto” *
Escargot – with lemon-lime emulsion and truffle
Beef Tartare** – truffle infused with brioche

Main Course
Beef Stroganoff* - with wild mushrooms over seasoned rice
Duck Breast – 5 spice scented with blueberry & foie gras purée
Optional Supplement - add pan-seared foie gras $18

Sturgeon – over curried quinoa with cayenne aioli
Filet Mignon En Croute – porcini Schezuan pepper sauce
Angel Hair Pasta – in herbed cream sauce with Maine Lobster
Elk Ribeye – lentils, chili & onion demi-glace

Dessert
Strawberry White Chocolate Cheesecake
Lemon Cake with orange lavender glaze
Caramel Apple Ricotta Crepe with pecans and candy cap mushroom
Mango & Raspberry Ice Cream and fresh berries
Malted Chocolate Cake with chocolate hazelnut mousse
Selection of Artisan Cheeses

Indulgent Additions
these selections may be added to the 3 or 5 Course Tasting Menu
Selection of Artisan Cheeses - $15
Foie Gras pan seared with candy cap mushroom infused caramelized onion and late harvest Riesling gel - $22

Gluten Free Options
Several of our menu items are already gluten free or can be modified to be gluten free. Please inform your server of the level of gluten intolerance you have and we will be sure to adjust the menu to suit your individual needs.

*denotes signature, Czarnecki family recipe

**Oregon Law requires us to notify you that consumption of raw or undercooked         foods increases the risk of food-borne illness

5 Course Menu $99

First
Joe’s Wild Mushroom Soup*
or
Seasonal Greens
Second
Heidi’s Three Mushroom Tart*
or
Jack’s Wild Mushroom “Risotto” *
or
Escargot
Third
Sturgeon
or
Angel Hair Pasta
Fourth
Duck
(add pan seared foie gras $18 supplement)
or

Beef Stroganoff*
or
Elk
Dessert
“Into the Woods” a tasting of sweets
or
Selection of Artisan Cheeses


As a Gratuity Free establishment, menu prices include everything except tax, and there is no longer a need or expectation to tip.

This allows the restaurant to compensate all of its employees more fairly, competitively and with stability. 

We believe hospitality is a team sport, and that it takes an entire team to provide you with the experiences you have come to expect from us.

Cooks, reservationists, and dishwashers to name a few — aren’t able to share in our guests’ generosity, even though their contributions are just as vital to the outcome of your experience.