The menu
Our menu changes with the weather and the harvest, so a dish you loved last month may have moved on. Allergies matter to us. Tell us when you reserve or when you sit down, and we will cook around them.
V vegetarian · VG vegan · GF gluten-free
Starters
- Wild mushroom toastV$16
Soft egg, chives, Cascade Forage mushrooms on thick country bread.
- Heirloom tomato saladVGGF$14
Sauvie Island tomatoes, torn basil, olive oil, flaky salt.
- Roasted delicata squashVGF$17
Hazelnuts, sage butter, a little lemon.
- Tilth Dairy cheese plateV$19
Three local cheeses, pear preserves, toasted rye.
Mains
- Braised pork shoulderGF$28
Willow Creek pork, white beans, bitter greens.
- Pan-seared troutGF$31
Hood River trout, new potatoes, dill, brown butter.
- Farm egg and greens plateVGF$22
Soft eggs, sautéed greens, polenta, parmesan.
- Roasted lamb legGF$34
Willow Creek lamb, roasted carrots, salsa verde.
- Squash and sage risottoVGGF$24
Creamy arborio rice, roasted squash, crisp sage.
Desserts
- Pear and honey tartV$12
Marigold Orchard pears, honey, crème fraîche.
- Apple crispV$11
Warm oat topping, cream from Tilth Dairy.
- Dark chocolate pot de crèmeVGF$10
Sea salt and olive oil.
Drinks
- Oregon pinot noir, glassVGGF$14
Willamette Valley, ask us about this week's bottle.
- Local draft beerVG$7
Two Portland taps, rotating.
- Pressed apple ciderVGGF$6
From Marigold Orchard. Served cold or warm.
- Drip coffeeVGGF$4
Roasted in Portland. Refills on us.
Reserve by phone
Call us and a real person picks up. We will find you a seat.
(503) 555-0142We answer the phone during opening hours
- MondayClosed
- TuesdayClosed
- Wednesday5 – 9 pm
- Thursday5 – 9 pm
- Friday5 – 10 pm
- Saturday10 am – 10 pm
- Sunday10 am – 8 pm
Parties over six: please call a few days ahead so we can set a long table for you.