dinner

swank restaurant dinner

at Swank Restaurant

daily | 5-10pm

greens

LOCAL GREENS   11

Briar Rose chèvre, chimichurri, radish

Hood River apples and chicories   12

Crimson Crisps, sweet potato vinaigrette, hazelnut nougatine

baby gem   11

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

cheese

Callisto cow   9

Dundee, Oregon Hood River apple, sherry, urfa pepper

halloumi cow, goat, sheep   9

Cyprus, Greece Honey, pickled peppers, flatbread

st. angel cow   9

France cranberry gastrique, butternut crisp

Plates

broccoli and aged white cheddar soup   11

horseradish, rye croutons

Wagyu BEEF TARTARE*   15

classic accompaniments, crusty bread

ROASTED PORK BELLY   16

savoy cabbage, peanut, savory caramel

foie gras   16

Hood River apples, roasted hazelnut, spiced apple fritter

Roasted Bone marrow   16

cipollini onion, grilled frisee, yorkshire pudding

Chicken and pork dumplings   15

Sriracha verde, pickles, butter lettuce

oyster “casino”   4each

buttermilk fried, bacon chutney, Jimmy Nardellos

cannelloni   15

lamb, pork and veal, French curry, Grana Padano

entrées

PARISIAN GNOCCHI   24

slow cooked beef shank, parsnip, sauce vert

New bedford sea scallops   34

butternut squash, braised leek, bacon brodo

hill ranch pork tenderloin schnitzel   26

warm sauerkraut, yeasted apples, head jus

Market vegetable ‘napoleon’   21

eggplant milanese, smoked tomato, fresh cheeses

ALASKAN KING SALMON*   1/2 order -26 Full -36

celeriac, wilted radicchio, lobster sauce

‘Peking’ duck*   34

breast and leg, sweet potato hoisin, scallion pancakes

mary’s farm 1/2 chicken tikka masala   26

garbanzos, lacinato kale. masala sauce

Harris Ranch Hanger Steak*   27 & 37

4oz & 8oz   Duchess potato skin, cippollini onion, foie enriched jus

swank burger*   17

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

sides

CHARRED BEETS   9

Briar Rose goats milk feta

garlic parmesan fries   9

herbs, dijonnaise, no. 57

esquites (cauliflower parfait)   9

smoked jalapeno, cotija, lime

young carrots   9

French curry, cardamon spiced yogurt, mint

loaded butternut squash   12

Herb butter, spiced crema, bacon jam

Roasted brussels   10

parsnip. preserved lemon, anchovy

DESSERTS

Goat Cheese custard   10

Mountain Rose apples, cajeta, oatmeal streusel

Chocolate cheesecake   10

stout sorbet, espresso

Frozen Pumpkin Pie   10

heirloom pumpkin ice cream, cranberry, pepitas and brown butter

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.