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.
A service charge of 18% is added to the bill instead of tip or gratuity.
This allows us to provide a stable, living income for our staff and to you the best service possible. This method of service is of the European style in that the entire team is at your disposal as opposed to a single waiter or waitress and you are welcome to adjust that amount.