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.

We frequently draw inspiration from the cuisines of Mexico, China, Thailand, Poland, and India, so we call our cooking, “freestyle”.

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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A service charge of 18% is added to the bill and there is no need or expectation to tip. This allows us to provide a fair, competitive, and stable living income for all our staff and to you the best service possible. We welcome you to adjust that amount. Reducing the amount does not affect staff’s pay and anything additional is pooled only among servers in accordance with state law.