New Year Dinner
with swank restaurant
Monday, December 31st | 12pm-8pm
a four-course meal
Reservations required with credit card.
Prices and menu items are subject to change.
salted cod fritter, onion confit, crisp sage
Wagyu beef tartare
lightly smoked, roasted seaweed, osetra caviar
Oregon Dungeness crab “cake”
parsnip bisque, burnt grapefruit
purple majesty potatoes, black radish, cornichon
red Anjou pear, walnut, brioche $10/16
gently wilted mustard greens, caramelized pear and black truffle preserve, tarragon olive oil emulsion
Green Papaya salad
Kiyokawa Orchards granny smith apples, Chilean sweet shrimp, Thai vinaigrette, hazelnuts
white truffle and celery root soup
brown butter, leeks
handmade tortellini $65
local foraged mushrooms, black and white truffle St. Angel triple créme brie
Icelandic una salmon* $80
cauliflower “risotto”, broccoli leaf, lobster “chowder”
muscovy duck breast* $75
roasted Kabocha squash “congee”, caramelized grapefruit gastrique, duck and foie gras jus
wagyu coulotte of beef* $85
Sauvies island Organics creamed kale, oxtail tater tot, brulée’d onion
baby bananas, hazelnut custard, spiced rum
lighter than air chocolate cake
coffee, chocolate ice cream, whipped labne
Credit card when booking for New Year’s dinner.
Call (503) 943 5844 or book online.
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 foodborne illness.