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.


amuse

salted cod fritter, onion confit, crisp sage

first

Wagyu beef tartare

lightly smoked, roasted seaweed, osetra caviar

Oregon Dungeness crab “cake”

parsnip bisque, burnt grapefruit

raclette fondue

purple majesty potatoes, black radish, cornichon

supplement

foie gras*

red Anjou pear, walnut, brioche $10/16

Second

Burrata

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

SWEET POTATO AND WILD MUSHROOM WELLINGTON 44.50

leeks, chard

third

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

fourth

bananas foster
baby bananas, hazelnut custard, spiced rum

lighter than air chocolate cake
coffee, chocolate ice cream, whipped labne

reservations required

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.