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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9/1/2018

3 Course Menu $59

Appetizer

Mixed Greens with candy cap mushroom vinaigrette, bleu cheese, & candied pecans
Joe’s Wild Mushroom Soup*
Heidi's Three Mushroom Tart*
Jack’s Wild Mushroom “Risotto” *
Foie Gras – pan seared with candy cap mushroom
caramelized onion and Pinot gelée

Escargot - with lemon-lime emulsion and truffle

Main Course

Beef Stroganoff* - with wild mushrooms over seasoned rice
Duck Breast - Chinese 5 spice scented with Marion Berry, black truffle, seared apple and foie gras purée
    optional supplement: pan-seared foie gras $18
Steelhead – over curried quinoa topped chimichurri sauce
Cheese Tortellini - in mushroom cream sauce with dungeness crab
Filet en Croute – filet mignon wrapped in puff pastry and stuffed with mushrooms and foie gras
Rack of Lamb - with lentils, & pinot-pepper demi-glace

Dessert

Candy Cap Mushroom Crème Brûlée
Chocolate Fondue macaroons, almond biscotti, and fresh fruit
Caramel Apple Ricotta Crepe with pecans and candy cap mushroom
Matcha Sponge Cake with chai ice cream and pistachio
Chocolate Cake with chocolate chili espresso
Selection of Artisan Cheeses


Indulgent Additions

these selections may be added to the 3 or 5 Course Tasting Menu
and are designed to be shared

Artisan Cheese Board - $3/piece
presented table-side with a selection of accompaniments
for the entire table. 4 piece minimum

Pacific NW Oysters on the half shell** - $3ea
served with Pinot Noir Mignonette

 In-House, 45 day, dry aged NY Steak 5oz - $34
with truffle and garden-herb chimichurri

 Sturia Prestige Caviar - France** 1.05oz - $125
served with traditional accompaniments


5 Course Menu $85

First
Joe’s Wild Mushroom Soup*
or
Seasonal Greens
Second
Heidi’s Three Mushroom Tart*
or
Jack’s Wild Mushroom “Risotto” *
Third
Steelhead
or
Cheese Tortellini
Fourth
Duck
(add pan seared foie gras $18 supplement)
or
Lamb
Dessert
“Into the Woods” a tasting of sweets
or
Selection of Artisan Cheeses


Oregon Omakase $125

7+ 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 limited but we're happy to include specific dishes from any part of our menu. 


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