Our Menu

Tall Grass bakery sourdough, local Pacific bull kelp & herb butter, lime salt

Seasonal fruits and vegetables.

Charred corn (off the cobb), pickled red onion, fermented serrano aioli, chives, espelette., lime

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.

Roasted pork shoulder, tomatillo, onion, roasted poblano, garlic, stock, cabbage, radish, tostada, cilantro, lime

Rooftop lettuces, kale, arugula, shaved carrot, asparagus, fresh strawberries, pickled red onion, crushed pistachio, strawberry ginger vinaigrette.

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.

Baked Sockeye salmon fillet, heirloom tomato, pickled red onion, arugula, fermented serrano aioli, 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")

Slice of our house made creamy vanilla and blueberry cheesecake with a local blueberry sauce

rye whiskey caramel, banana, pecans, powdered sugar

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