Mushrooms are the heart of what we do at the Joel Palmer House. 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.

A LA CARTE MENU (as of 2/03/11)
— menu subject to change —
gluten free menu available upon request

Soup, Salad, and Starter

 *Joe’s Wild Mushroom Soup – rich essence of puréed suillus mushrooms finished with crème fraiche 9

 Broccoli and Oregon White Truffle Soup – 7

 Mixed Greens – chevre, hazelnuts, and oranges in raspberry vinaigrette 8

 ½ dozen **Seasonal Oysters on the half shell – with pinot noir mignonette 15

Indulgence

 Beef Tartar – Oregon White Truffle infused and served with traditional accompaniments 15

 *Heidi’s Three Mushroom Tart – this tart is the essence of what wild mushrooms are all about, served with porcini purée and white truffle snow 14

 Escargot – with black trumpet mushroom duxelle, garlic butter over polenta, chimichurri sauce and bell pepper purée 13

 Scallop Quenelles – puréed scallops, poached and served with lobster-tarragon cream sauce,

black trumpet popcorn, and trout caviar 12

 Poached Foie Gras – with candy cap mushroom caramelized onion, riesling gelée, and brioche 15

Main Course

 Filet Mignon – Painted Hills Oregon Beef with porcini pepper sauce, black truffle puréed potatoes, steamed broccoli and polonaise 42

add pan seared foie gras $15 supplement

 Elk Top Sirloin – with Pinot Noir demi, candy cap mushroom sautéed vegetables, pepper-lentils 32

 *Beef Stroganoff – with wild mushrooms over seasoned rice 31

 Pan-Seared Duck Breast – with cilantro pesto, Schezwan pepper scented jasmine rice, and five-spice honey 29

 Marinated Sturgeon – over quinoa with wild mushroom duxelle, cayenne aioli, and truffled mayonnaise over vegetables 29

 Penne Pasta – in cream with seasonal wild mushrooms 21

Split Plate Charge – $5 main course, corkage: $20/750ml

Chef Christopher’s

Mushroom Madness Menu
— subject to change— 

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This tasting menu is a selection of the best that the Joel Palmer House has to offer. Three generations of Czarnecki chefs have dishes represented and mushrooms are integrated into nearly every course, including dessert! Since our menu is focused strongly on wild mushrooms I recommend Pinot Noir to accompany your meal and our sommelier is happy to assist you with a selection.

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 Amuse – Wild Mushroom Risotto with house-made Oregon White Truffle Oil and Parmesan Reggiano

 Matsutake Mushroom Chowder and Joe’s Wild Mushroom Soup

 Oregon White Chanterelles in Bacon Cream over Puff Pastry

 Heidi’s Three Mushroom Tart – this tart is the essence of what wild mushrooms are all about and has been on the menu for over 30 years

 Sorbet – Concord Grape with Rosemary

 Marinated Sturgeon – over Quinoa with Wild Mushrooms and Cayenne Aioli

 Filet Mignon – Painted Hills Oregon Beef with porcini, Schezwan Pepper and veal demi-glace

pan seared foie gras with Mushroom Candied Onion $15 supplement

 Trio of Candy Cap Mushroom Desserts

 Selection of House-Made Chocolate Truffles

We request that this special menu

be ordered by the entire table.

$80 per person