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, pugliese croutons, roasted garlic lemon dressing

cheese

fluer de maquis sheep   9

Corsica, France Hood River apple, sherry, urfa pepper

halloumi cow, goat, sheep   9

Cyprus, Greece Honey, pikled peppers, flatbread

st. angel cow   9

France preserved peaches, streusel

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

fried green tomatoes   10

red romesco, herb crema

oyster “casino”   4each

buttermilk fried, bacon chutney, Jimmy Nardellos

cannelloni   15

lamb, pork and veal, French curry, Grana Padano

entrées

Oregon dungeness crab   24

fresh fusilli, calabrian chili, mint

New bedford sea scallops   32

butternut squash, braised leek, bacon brodo, cherry tomatoes

hill ranch pork tenderloin schnitzel   26

warm sauerkraut, yeasted apples, head jus

Market vegetable ‘napoleon’   21

eggplant milanese, smoked tomato, fresh cheeses

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

green curry, market vegetables, cashews

‘Peking’ duck*   32

breast and leg, sweet potato hoisin, scallion pancakes

mary’s farm 1/2 chicken   25

tikka marinated, garbanzos, lacinato kale. masala sauce

Hill ranch pork porterhouse   28

Baird Farms peaches, radicchio, yeasted butter

harris ranch hanger steak*   25 & 35

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

swank burger*   16

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   8

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

DESSERTS

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.