dinner

swank restaurant dinner

at Swank Restaurant

daily | 5-10pm

greens

LOCAL GREENS   11

Briar Rose chèvre, chimichurri, radish

red leaf   11

Oregon bay shrimp, new potato salad, preserved lemon, Green Goddess dressing

baby gem   11

white anchovies, Reggianno parmesan, croutons, roasted garlic lemon dressing, croutons

cheese

Callisto cow   10

Dundee, Oregon prickly pear preserve, urfa pepper

Petite basque sheep   10

Basque, France kumquat, Bee Local honey, hazelnuts

Maia cow   10

Dundee, Oregon local strawberries, pecan brittle, flax

Plates

Wagyu BEEF TARTARE*   15

classic accompaniments, crusty bread

ROASTED PORK BELLY   15

savoy cabbage, peanut, savory caramel

penn cove mussels   16

X.O. sauce, soju, house sriracha, scallion pancake

zuchinni “pasta”   13

cherry tomatoes, seaweed and sesame broth
add Tillamook Bay Butter Clams 5

Chicken and pork dumplings   15

Sriracha verde, pickles, butter lettuce

entrées

salad of grilled new bedford sea scallops*   29

roasted fennel, citrus, spring roots, and sunflower butter

painted hills short rib barbacoa   23

local radishes, green garlic, chilis, handmade tortilla

line-caught red banded rockfish  26

posole verde, pork confit, blue corn hominy and red cabbage

lentil croquette   18

spinach and ricotta, caramelized onion demi, crisp shallot and herb gremolata

White Pekin duck*   29

breast and leg, roasted beet raisins, chickpea cake, Roquofort duck sauce

mary’s farm 1/2 chicken fried chicken   25

smoked creole gumbo, potato and spring vegetables

hanging tender of beef*  28

  local broccoli, congee porridge, cantonese style sauce

swank burger*   16

Painted Hills house grind, smoked remoulade, bread and butter pickles, shaved onion, aged white cheddar

sides

CHARRED BEETS   10

Briar Rose goats milk feta

esquites (cauliflower parfait)   10

smoked jalapeno, cotija, lime

market vegetables   10

bagna cauda, Nancy’s yogurt, herb salad

fingerling potato “nicoise”   10

tonnato sauce, olive relish, cured yolk

DESSERTS

BUTTERSCOTCH SEMI-FREDO   10

pecan shortbread, candied kumquats

Chocolate and sunflower cake   11

apricot confit, lovage

local strawberry tart   10

rhubarb custard, brown butter, green tea

house made ice cream or sorbet   8

daily offerings


executive chef Alexander Sullivan-Parker

fresh. local. handcrafted. locally sourced daily.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Tartare contains raw beef and raw quail yolk. Oysters served raw. Steaks, duck breast, burger, trout, halibut, and scallops are all cooked to order.

Due to the seasonal nature of our fare, our inventory changes frequently. The menu shown above may differ slightly from today’s offerings.