Our Menu

Tall Grass bakery sourdough, local stinging nettle & herb butter, lime salt

Seasonal fruits and vegetables.

Mixed nuts, house blend spices. Contains tree nuts.

Balsamic and spice marinated mixed olives. With pits.

Herbed yolks, spicy pickled fresno peppers, candied mustard seeds.

Heirloom Tomato, basil, balsamic vinegar, gin olive oil, toasted bread, house smoked salmon

lacinato kale, arugula, shaved carrot, asparagus, radish, yellow beets, pickled spring onion, crushed pistachio, whiskey ginger vinaigrette.

roasted spiced baby carrots, arugula, basil & stinging nettle pesto, candied rhubarb chutney, toasted sourdough, espellette, lime sea salt, gin olive oil.

Oregon lamb, carrots, onion, peas, whipped potatoes, espelette

Crispy potato and local apple cakes, fresh herbs, pickled beet & horseradish apple sauce, creme fraiche, chives

House smoked sockeye salmon, beecher’s white cheddar, herbed goat cheese, buttered sourdough, truffled tomato jam ~ | $10.00 - for sub plain griddled cheese, no salmon | $15.00 for sub smoked pork, no salmon

Slow cook pork, purple tibetan rye ancient grain BBQ sauce, tangy horseradish dressed coleslaw, house cucumber pickles, Tall Grass brioche bun.

Oregon ground lamb, heirloom tomato, arugula, pickled onion, fermented serrano pepper aioli, Tallgrass brioche bun. **Cooked to med/med-rare, don't worry, that just means "juicy and delicious")

rye whiskey caramel, banana, pecans, powdered sugar

Whiskey infused Theo's chocolate cake, espresso whip cream, candied orange peel, strawberries

Slice of our house made creamy vanilla and Meyer lemon cheesecake with Lemon coule & candied peels

A shot of Mischief's Canal St. Bourbon, neat