swank restaurant dinner

at Swank Restaurant

daily | 5-10pm



Briar Rose chèvre, chimichurri, radish

baby gem   11

white anchovies, reggianno parmesan, pugliese croutons, roasted garlic lemon dressing

Grilled Zucchini Custard   12

summer vegetable crudite, garden herbs, sesame


fourme d’ambert cow   9

Ambert, France Rhubarb, urfa pepper, honey

Carena goat   9

Dundee, Oregon Rainer cherry and hazelnut condiment

st. angel cow   9

France wild blueberries, struesel


sungold tomato gazpacho   11

local corn, Dungeness crab salad, chilis

Wagyu BEEF TARTARE*   15

classic accompaniments


savoy cabbage, peanut, savory caramel

foie gras   16

apricot, warm hazelnut madelines, honey lavender

Roasted Bone marrow   16

sungold tomatoes, salsa verde, grilled tortilla

Pacific oysters   4/each

chicken fried, creamed spinach, parmesan pistou

Chicken and pork dumplings   15

Sriracha verde, pickles, butter lettuce

oregon albacore   14

grilled peach, chilis, toasted peanuts, Laotian herbs


Oregon dungeness crab   21

fresh fusilli, calabrian chili, mint

New bedford sea scallops   29

Turkish hummus, sesame and spring vegetable salad, za’atar vinaigrette

Market vegetable ‘napoleon’   21

eggplant milanese, smoked tomato, fresh cheeses

wild alaskan halibut*   1/2 order -23 Full -32

green curry, market vegetables, cashews

confit duck leg*   27

blue corn hominy, cherry date mole, grilled frisee

mary’s farm 1/2 chicken   25

wild blackberry barbecue, jalapeno cornbread, farm mustands

Hill ranch pork porterhouse   28

Baird Farms peaches, radicchio, yeasted butter

harris ranch flank steak*   22 & 32

4oz & 8oz   smashed fingerlings, leek fondue, wild mushroom demi

lamb shank ‘vindaloo’   29

spring dug parsnips, curried carrots, turmeric

swank burger*   16

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



Briar Rose goats milk feta

garlic parmesan fries   8

herbs, dijonnaise, no. 57


X.O. sauce, fried shallot

esquites (corn parfait)   9

smoked jalapeno, cotija, lime

young carrots   9

French curry, cardamon spiced yogurt, mint

fried green tomatoes   9

red romesco, herb crema, flowering fennel


Chamomile custard   9

local blueberries, matcha shortbread, ricotta

Chocolate Almond Financier   10

wild blackberry ice cream, mole chocolate sauce, blackberry preserve

Key Lime Tartlet   9

salted coconut, beet root merengue

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.