four-course valentine’s day dinner

Wednesday, February 14th | 5pm – 10pm

at Swank Restaurant

Main course price includes amuse bouche, choice of starter, choice of dessert.

amuse

SALTED COD FRITTER, ONION CONFIT, CRISP SAGE*

FIRST

WAGYU BEEF TARTARE* GF, DF
smoked olive oil, osetra caviar, traditional accompaniments
TILLAMOOK BAY BUTTER CLAM “CASINO” DF
charred lemon
RACLETTE FONDUEVeg, GF
mountain rose potatoes, Oregon white truffles, cranberry mustard

second

CRISP OYSTER AND SHAVED ROOT VEGETABLE SALAD
Kiyokowa green apples, horseradish
LOCAL GREENS Veg, GF, (DF)
Briar Rose chèvre, chimichurri, radish
OREGON WHITE TRUFFLE AND CELERY ROOT SOUP Veg
brown butter, horseradish

third

ICELANDIC UNA SALMON
OREGON CRAB AND MAINE LOBSTER SALAD*
GF
chicories, flavors of anise
$75
HARRIS RANCH FILET MIGNON-SEARED FOIE GRAS* GF
wilted spinach, black truffle demi glace
$80
HILL RANCH PORK TENDERLOIN CREPINETTE* GF
blistered rapini, foraged mushroom marsala
$65
LOCAL MUSHROOM AND GOAT CHEESE TART* Veg
charred leeks, and winter green salad
$60

fourth

‘BANANAS FOSTER’ GF
baby bananas, hazelnut custard, spiced rum
CHOCOLATE ALMOND FINANCIER
spiced chocolate ice cream, mole chocolate sauce Washington cranberries
HOUSE SORBET AVAILABLE FOR GF, DF GUESTS

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.


Reservations required
with credit card. Call or book online.
Swank Restaurant open for
breakfast 6:30am – 10am
brunch 10am – 2pm

Swine Bar open
3pm – 1am


fresh. local. handcrafted. locally sourced daily

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.