4 options

Mushroom Sunshine Menu $95 per person

Available Tuesdays, Wednesdays, Thursdays, January through May 31st

 Appetizer

Joe’s Wild Mushroom Soup purée of Slippery Jack Mushrooms (Suillus luteus) with a sunken quenelle of mushroom risotto
or
Maitake Hummus (vegetarian) tahini, burrata, Mediterranean pickled red onion, house pita bread

 Main Course

Pan Seared Scallops (add ½ oz Sterling Caviar $45)
with Spring Pea and pea-shoot pesto, linguini, house pancetta, and chanterelles
or
Beef Stroganoff
tenderloin with wild mushrooms and seasoned rice

Dessert

Sakura Cheesecake
Mascarpone cheesecake, sake gastrique,
Pocky, and sugar blossom
or
Blackberry Shortcake
Blackberry Bavarian and blackberry compote

Mushroom Madness Menu $145 per person

First Course

 Maitake Hummus (vegetarian) tahini, burrata, Mediterranean pickled red onion, house pita bread
or
Spring Greens strawberry & candy cap mushroom dressing, strawberry, pickled enoki, toasted Marcona Almonds, Fromage Blanc, and dried blueberry
or
 Elk Tartare** kimchi, black garlic & anchovy aioli, black garlic emulsion, and black sesame cracker

 Second Course

 Joe’s Wild Mushroom Soup* purée of Slippery Jack Mushrooms (Suillus luteus) with a sunken quenelle of mushroom risotto
or
 Three Mushroom Tart*, Slippery Jacks, Porcini (Boletus edulis), and Button Mushrooms (Agaricus bisporus)
or
 Escargots garlic butter, Black Trumpet Mushrooms (Craterellus cornucopioides), and lemon-lime-yuzu emulsion

Third Course

 Pan Seared Scallops (add ½ oz Caviar $45) with Spring Pea and pea-shoot pesto, linguini, house pancetta, and chanterelles
or
 Sturgeon (add ½ oz Caviar $45) Jamaican Jerk sturgeon with black bean Pico, mashed plantains, chanterelles and cilantro-lime crema
or
 Steamed Mussels Northwest Shoyu Mussels, kombu dashi, black trumpet & togarashi ‘ramen’ compound butter

 Fourth Course

 Beef Stroganoff* tenderloin with wild mushrooms and seasoned rice
or
 Duck Breast marinated in elderberry, espuma, lavender-honey, kalettes, and morels (add pan-seared foie gras $20)

 Fifth Course

 A rotating selection of desserts

Dessert

Sakura Cheesecake
Mascarpone cheesecake, sake gastrique,
Pocky, and sugar blossom

Blackberry Shortcake
Blackberry Bavarian and blackberry compote

Mushroom Terrarium
orange, chocolate, and mushroom dirt, chocolate pastry cream, and strawberry macaron

Trio of Sorbets

Selection of Artisan Cheese

Indulgent Additions

Northwest Oysters on the half shell** $3.50/each
with a trio of mignonettes (6 piece minimum)

55 Day-In-House-Dry-Aged Prime NY $56/4oz
with fresh herb truffle salsa (Tuber Oregonense)

 Bone Marrow $35
with a Calabrian chili and fresh rosemary butter,
and rosemary pinot demi-glace

 Tsar Nicoulai White Sturgeon Caviar**
Reserve $115/oz
Golden Reserve $195/oz
Crown Jewel $460/oz
sustainably farmed in California,
served with traditional accompaniments

 Steamed Mussels $29

The Oregon ‘Omakase’ Experience
$195 or $315 per person

Our most elevated and expressive experience; designed to strike a balance between over 100 years of Chef Czarnecki’s family restaurant’s history
and our continued desire to strive forward.

Philosophy: Borrowed from Japanese, meaning 'to entrust' (任せる, makaseru). The “Oregon Omakase Experience” is conceived to be the next evolution of the traditional, prix-fix, fine-dining menu.
Menu: Most courses are selected from our “Mushroom Madness Menu”. Your evening will open with a particularly indulgent ‘amuse bouche’ and prior to dessert, you will be welcomed to a tasting of cheese from our fromagier and his cheese chariot. Our “Into the Woods” dessert is a shared, mycological, pièce de resistance.
Wine: In lieu of wine pairings, we offer this menu alongside our world renowned list of Oregon Wine, especially Pinot Noir, that we have been developing, aging, and cellaring for the last 25 years.

Must be ordered by the entire table. Substitutions and allergy considerations are limited.

Tête de Cuvée
For those seeking the most exclusive experience we offer the Tête de Cuvée Oregon Omakase Menu. This enhanced offering includes caviar, foie gras, authentic Japanese Wagyu, and begins with a glass pour from one of our favorite sparkling wine producers.

Our Sourcing

The Joel Palmer House is proud to support responsible food purveyors in our delicious part of the world. We source duck from Maple Leaf Farms, Oregon beef from Painted Hills Farms, wild foods from local foragers, fresh oysters from the Pacific Northwest, and responsibly farmed sturgeon caviar from Sterling Caviar.

Click Here to see a full list of our Purveyors