Urban Fondue

the chef's seasonal preparation

rich, creamy smoked cheddar

brie and gorgonzola cheeses swirled together and topped with roasted hazelnuts

traditional Swiss fondue finished with Willamatte Valley black truffles and house made oil

swiss and gruyère cheeses finished with caramelized sweet onions and port wine

roasted caraway folded into local white cheddar

hickory smoked cheddar, vine ripened tomatoes, fresh basil and bacon

arugula greens, roasted tomato vinaigrette, chevre, pistachios

grilled hearts of romaine wrapped in pancetta and dressed with garlic Caesar aioli and balsamic syrup

spinach leaves tossed in citrus vinaigrette with Rogue Valley blue cheese, Willamette Valley pears and caramelized walnuts

mixed greens in citrus vinaigrette with dried cranberries, spiced hazelnuts, goat cheese, sunflower seeds

house made, with grilled bread (contains bacon)

cocktails, wines, rotating taps

100+ martinis & more

by the glass or bottle

rotating selections

the chef's seasonal preparation

dense chocolate whipped with cream

dense chocolate topped with French black cherries and vanilla whipped cream

peanut butter folded into thick chocolate

silky caramel made from scratch with premium cognac

chocolate marinated with local hazelnuts

fresh raspberry purée swirled into decadent chocolate

butterscotch blended with lush chocolate

chunks of Heath Bar toffee studded with dense chocolate

rich creamed cheese whipped with lemon, swirl with freshly puréed marionberries and topped with crushed graham crackers

creamed chocolate swirled with espresso and topped with lady fingers

house made carmel with a hint of banana liquor topped with caramelized bananas foster and vanilla whipped cream

chocolate and luscious marshmallow ganache topped with crushed roasted peanuts

Carlton pork, local breast of chicken, east coast scallops and Tiger prawns. Suggested Wine Pairing: Cline Mourvedre Rosé, CA $8

Fresh baby lobster tails marinated in citrus zest and Meyer lemon oil and local seasoned steak with marjoram and olive oil. Suggested Wine Pairing: Dona Paula Malbec, ARG $8

Tender strips of local chicken tossed in cracked pepper, garlic and parsley. Suggested Wine Pairing: Jovino Pinot Gris, OR $8

Local Chinook salmon, east coast scallops, Pacific oysters and Tiger prawns marinated in citrus zest and Meyer lemon oil. Suggested Wine Pairing: Domaine Chandon Sparkling Rosé, CA $12

Fresh baby lobster tails and Tiger prawns marinated in citrus zest and Meyer lemon oil. Suggested Wine Pairing: Chloe Chardonnay, CA $9

Thin sliced Carlton pork and seasoned steak with marjoram, olive oil, spices. Suggested Wine Pairing: Waterbrook Cabernet, CA $8

Tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms and scallions. Suggested Wine Pairing: Elouan Rosé, OR $11

seasoned steak, Carlton pork, house made sausage, Chinook salmon, breast of local chicken, Tiger prawns, baby lobster tails, and east coast scallop

add to any entrée

chicken broth spiced with basil

wood-roasted beef stock seasoned with marjoram and black pepper

peppers, fennel, Italian parsley and caramelized onions simmered in tomato-clam broth

sambal, hoisin, rich chicken broth finished with basil mint and cilantro

chicken and clam broth with hints of lemongrass, ginger, sweet chilies and soy

vine-ripe tomatoes, fennel, and sweet peppers, finished with flat leaf parsley

with smoked tomato aioli

with smoked tomato aioli

with parmesan, black pepper, gruyère cheese

with sweet onions, cream, and nutmeg

with brandy sautéed forest mushrooms