Spring, 2026 Menu
3 experiences to choose from: 5 course, 10 course, and a la carte
First Courses
Joe’s Wild Mushroom Soup* $18
Seasonal greens with strawberry candy cap dressing, bacon lardons, Oregon Rogue Creamery smokey bleu, candied hazelnuts, pickled beech mushrooms $18
Broccolini with gribiche and toasted quinoa $18
Second Courses
Kimchi Rillettes duck confit rillettes, Riesling gelee, kimchi yogurt, wonton $24
Riz Crémeux chanterelle, morel, shiitake, black trumpet, tandoori, and mascarpone $22
Wagyu carpaccio with caper-black trumpet and truffle aioli, pinot dijon, crispy capers, Calabrian chili snow, pickled mustard seed $32
Third Courses
Northwest Shoyu Mussels with kombu dashi and wood ear-ramen compound butter, baguette $26
Heidi’s Three Mushroom Tart*Slippery jack, porcini, button, mushroom tart, houser made tart shell, romesco sauce, slippery jack puree $22
Cavatelli Pasta house made with chanterelles and corn $28 (vegetarian)
Fourth Courses
Herbs de Provence Duck Breast tri-color carrot velouté, seared trumpet mushroom, chamomile-Espellete butter, lavender tuile $48 add pan-seared foie gras $25
Sturgeon Ratatouille sundried tomato sturgeon, succotash, harissa yogurt, and ratatouille consommé $48
add 1/2oz caviar $45
Beef Stroganoff*over rice with wild mushrooms $36
Vegetarian variations available with advanced notice
Dessert
$21
The Oregon ‘Omakase’
Tasting Experience
$215 per person
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: Your evening will open with an ‘amuse bouche’ and prior to dessert, you will be welcomed to a tasting of cheese from our fromagier and his cheese chariot. After about 10 courses, 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 over 25 years.
No Sales Tax in The State of Oregon
Tête de Cuvée
$335 per person
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.
Indulgent Shareables
Tsar Nicoulai White Sturgeon Caviar**
Reserve $115/oz
Golden Reserve $195/oz (requires 5 days notice)
Crown Jewel $460/oz (requires 5 days notice)
Beluga $1,200/oz (requires 5 days notice)
Northwest Oysters on the half shell** $4/each with a trio of mignonettes (6 piece minimum)
Oyster ‘Rockefeller’ with foie gras bleu cheese butter, Grana Padano and breadcrumbs $6/each (6 piece minimum)
Northwest Shoyu Mussels with kombu dashi and wood ear-ramen compound butter, baguette $28
Foie Gras with concord grape coulis, Marcona Almond butter, candy cap gastrique, buckwheat waffle $45
Cheese Board rotating selection of cheese with accoutrements $32
Bone Marrow with Calabrian chili, fresh rosemary butter, and rosemary pinot demi-glace $35
Fillet Mignon with smokey bleu cheese shiitake compound butter and roasted broccolini $72 (upgrade to main course $32)
We add a 22% service charge to the bill and there is no need or expectation to tip. This allows the restaurant to compensate all our employees fairly, competitively, and with stability. We believe hospitality is a team sport, and that it takes an entire team to provide you with the experiences you deserve. Any additional gratuity you wish to leave is distributed amongst the entire team except owner and manager.
In consideration of other guests, please refrain from using flash photography. We request that children are kept quietly at the table and please silence your cell phone.
Assembly of our "Into the Woods" Dessert board for 10 guests.
