데칸토

Beets / Goat Cheese / Yogurt / Red Onion / Olives

Lemon Vinaigrette / Walnut Pesto / Ricotta / Cured Yolk

Watercress Shaved Fennel Salad / Soft Boiled Eggs / Citrus Vinaigrette

Early Spring Greens / Marble Potato / Olives / Salsa Verde

Frisée / Apple Purée / Cider Jus

Pea Shoots / Parmesan / Foie Gras / Crostini

Escabeche / Cilantro / Lemon Gel / Avocado

Fuji Apple / Bacon / Carrot

House Made Aioli

Pancetta

Wild Mushrooms / Parmesan

Carrot & Parsnip Purée / Asparagus / Wilted Frisée / Blood Orange Gastrique

Asparagus Salad / Confit Potatoes / Castelvetrano Olive Tapenade

Sake Braised Bok Choy / Black Trumpet Dashi / Maitake

Polenta / Mast-o Khiar / Broccolini / Carrots / Pistachio Pesto / Bordelaise

Whipped Potatoes / Mushroom Kale Ragout / Caramelized Onion Puree

Dauphinoise Potato Roulade / Wilted Spinach / Bordelaise / Rogue Creamery Oregon Blue Cheese

Dungeness Crab Salad | Achiote Aioli | Heirloom Tomato Pico | Fresh Herbs

Grilled Ribeye Cap | Old Bay Seasoned Shoestring Potatoes

Dill, Lemon & Black Truffle Seasoning | Garlic Aioli & Portland Ketchup

Deep-Fried & Tossed with Meyer Lemon, Local Honey & Momma Lil’s Peppers

Cured Belly Fried with Cheese Curds & Fries | Gravy

Sherry Mushroom Essence | Parmesan Foam | Herbs

Sautéed PNW Mushrooms | Celery & Porcini Consommé

House Focaccia | Sourdough by Mix Bakery | Homemade Butter | Olive Oil | Balsamic

A Classic...Just Chopped, with Marinated Anchovies, Croutons, Pecorino & Fresh Cracked Pepper

Weekly Procurement of Greens & Veggies from Local Farms | Crispy Quinoa | Dijon Vinaigrette

Alpine Blossom Cheese | Annatto Vinaigrette | Mizuna | Pickled Mustard | Olive Bread Crostini

Cucumber Jalapeno Salsa | Fingerling Potato Chips | Yuzu Ginger Dressing | Wasabi Furikake

Inquire About Our Current Cheese Selection | Served with Accoutrements & Sourdough

Carrot | Tahini | Honey | Tapenade | Parsnip | Garlic

Sauté of Bok Choy, Broccolini & Spring Garlic | Dashi

Spring Peas, Pearl Onion & Morels | Rosemary Sherry Jus

Porcini Mushrooms | Roasted Garlic & Chives | Parmesan Foam | Crushed Tomato

Rosemary Potatoes | Grilled Market Veggies | Bone Marrow Bordelaise

Garlicky Kale & Turnips | Candied Yam Tart | Achiote Vinaigrette | Red Wine Ancho BBQ

Beets / Goat Cheese / Yogurt / Red Onion / Olives

Lemon Vinaigrette / Walnut Pesto / Ricotta / Cured Yolk

Watercress Shaved Fennel Salad / Soft Boiled Eggs / Citrus Vinaigrette

Early Spring Greens / Marble Potato / Olives / Salsa Verde

Frisée / Apple Purée / Cider Jus

Pea Shoots / Parmesan / Foie Gras / Crostini

Escabeche / Cilantro / Lemon Gel / Avocado

Fuji Apple / Bacon / Carrot

House Made Aioli

Pancetta

Wild Mushrooms / Parmesan

Carrot & Parsnip Purée / Asparagus / Wilted Frisée / Blood Orange Gastrique

Asparagus Salad / Confit Potatoes / Castelvetrano Olive Tapenade

Sake Braised Bok Choy / Black Trumpet Dashi / Maitake

Polenta / Mast-o Khiar / Broccolini / Carrots / Pistachio Pesto / Bordelaise

Whipped Potatoes / Mushroom Kale Ragout / Caramelized Onion Puree

Dauphinoise Potato Roulade / Wilted Spinach / Bordelaise / Rogue Creamery Oregon Blue Cheese

Dungeness Crab Salad | Achiote Aioli | Heirloom Tomato Pico | Fresh Herbs

Grilled Ribeye Cap | Old Bay Seasoned Shoestring Potatoes

Dill, Lemon & Black Truffle Seasoning | Garlic Aioli & Portland Ketchup

Deep-Fried & Tossed with Meyer Lemon, Local Honey & Momma Lil’s Peppers

Cured Belly Fried with Cheese Curds & Fries | Gravy

Sherry Mushroom Essence | Parmesan Foam | Herbs

Sautéed PNW Mushrooms | Celery & Porcini Consommé

House Focaccia | Sourdough by Mix Bakery | Homemade Butter | Olive Oil | Balsamic

A Classic...Just Chopped, with Marinated Anchovies, Croutons, Pecorino & Fresh Cracked Pepper

Weekly Procurement of Greens & Veggies from Local Farms | Crispy Quinoa | Dijon Vinaigrette

Alpine Blossom Cheese | Annatto Vinaigrette | Mizuna | Pickled Mustard | Olive Bread Crostini

Cucumber Jalapeno Salsa | Fingerling Potato Chips | Yuzu Ginger Dressing | Wasabi Furikake

Inquire About Our Current Cheese Selection | Served with Accoutrements & Sourdough

Carrot | Tahini | Honey | Tapenade | Parsnip | Garlic

Sauté of Bok Choy, Broccolini & Spring Garlic | Dashi

Spring Peas, Pearl Onion & Morels | Rosemary Sherry Jus

Porcini Mushrooms | Roasted Garlic & Chives | Parmesan Foam | Crushed Tomato

Rosemary Potatoes | Grilled Market Veggies | Bone Marrow Bordelaise

Garlicky Kale & Turnips | Candied Yam Tart | Achiote Vinaigrette | Red Wine Ancho BBQ