Mushroom Madness Tasting Menu $90

First
Joe’s Wild Mushroom Soup*
Slippery Jacks (Suillus Luteus)
or
Mixed Greens Salad
candy cap mushroom (Lactarius fragilis) vinaigrette,
bleu cheese, & candied pecans


Second
Heidi’s Three Mushroom Tart*
Slippery Jacks, Porcini (Boletus edulis),
and Button Mushrooms (Agaricus bisporus)
or

Shrimp, Chanterelles, Cage and Corn
Cajun styles shrimp with hickory smoked duck bacon, fresh local corn, and Oregon White Chanterelles (Cantharellus subalbidus)

Third
Wild Alaskan King Salmon
with curried quinoa, chimichurri,
and Chanterelle Mushrooms (Cantharellus formosus)

or
Angel Hair Pasta
with Dungeness Crab, Langoustines
& Lobster Mushrooms
(Hypomyces lactifluorum) in mushroom cream sauce

Fourth
Duck Breast
Chinese 5 spice scented with Marion
Berry / foie gras purée, white truffle (Tuber Oregonense), and seared apple
add pan-seared foie gras $18

or
Rack of Lamb
with shiitake mushrooms (Lentinula edodes),
burdock, lentils & pinot-pepper sauce

Dessert
 “Into the Woods”
Chef’s selection of sweet bites
or

Tasting of Artisan Cheese

 Chef / Owner: Christopher Czarnecki
Sous Chef / Pastry Chef: Alexander Graham
Assistant Cooks: Madison Brenden, Brent Spangler, & Josh Hakola
Lead Servers: Alexandra Caise & Nicole Ring
Sommelier: Jason Hunter

 *denotes signature, Czarnecki family recipe
** Oregon State Law requires to inform you that raw or undercooked foods increases the risk of food borne illness
Wi-Fi: Joel Palmer Guest Password: mushroom

10/8/2019

 Indulgent Additions
Northwest Oysters on the half shell** $3/each
with a trio of mignonettes (3 piece minimum)

 Foie Gras Mousse $24
with brioche and Late Harvest Riesling reduction gelée infused with Candy Cap Mushroom (Lactarius fragilis)

3 Course Menu $65

 Appetizer

 Mixed Greens Salad

Joe’s Wild Mushroom Soup*

 Jack’s Wild Mushroom “Risotto”*
(Porcini & Slippery Jacks)

 Heidi's Three Mushroom Tart*

 Shrimp, Chanterelles, Cage and Corn

 Escargots
with truffled garlic butter (Tuber Oregonense), black trumpet mushrooms (Craterellus cornucopioides),
& lemon-lime emulsion

Beef Tartare**
truffle-infused (Tuber Oregonense) with house-baked brioche and pickled straw mushrooms
(Volvariella volvacea)

 Main Course

 Beef Stroganoff*
with wild mushrooms over seasoned rice
Slippery Jacks (Suillus Luteus),
and Porcini (Boletus edulis)

 Filet Mignon
with Pinot, Porcini (Boletus edulis), & Schezuan Purée
add pan-seared foie gras $18

Duck Breast
add pan-seared foie gras $18

  Wild Alaskan King Salmon

 Angel Hair Pasta

Rack of Lamb

 *denotes signature, Czarnecki family recipe
** Oregon State Law requires to inform you that raw or undercooked foods increases the risk of food borne illness
Wi-Fi: Joel Palmer Guest Password: mushroom

10/8/2019

Dessert

 Candy Cap Mushroom Crème Brûlée
(Lactarius fragilis)

 Chocolate Peanut Butter Mousse

 Gorgonzola Cheesecake
with pear coulis and rosemary infused crystal sugar

 Trio of Seasonal Sorbets

 Delicata Panna cotta
with Delicata Squash Seed Brittle

 Bread Pudding
with dried cherries, apple, & caramel

 Trio of Artisanal Cheeses

  10/11/2019


Oregon Omakase $145

10+ courses, a varying selection of the best that The Joel Palmer House has to offer. 
Must be ordered by entire table and upon making your reservation.
Not available all evenings. 
Substitutions and allergy considerations are limited but we will accommodate to the best of our ability.
Expect a 2 to 3 hour visit for this tasting menu.


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