Coming December 21th!

Call ahead to guarantee a seat! 971-287-2828

Whiskey creek oyster on the half shell with champagne mignonette and fried leeks

Mixed chicories and baby arugula Caesar salad with pickled red onions, herbed bread crumbs, mixed seeds&nuts, house smoked halibut and lemon anchovy dressing

Tasting plate: Truffled root vegetable soup with salmon roe, grilled squid stuffed with Dungeness crab mousse and Meyer lemon aioli, and seared day boat scallop on celery root remoulade with house fermented chili

Marinated local Ling cod and Manila clams with toasted farro, bok choy, and aromatic vegetables in a lemongrass-fennel brodo

OR

Marinated Josi farms radishes and green goddess dressing with toasted sesame

Mixed chicories and baby arugula Caesar salad with pickled red onions, herbed bread crumbs, mixed seeds&nuts, and tossed in a lemon vinaigrette

Tasting plate: Rye and parmesan popover topped with herb whipped goat cheese and pickled leek scapes, spiced delicata squash with Romesco, stromboli bite of roasted sweet peppers, cumin carrots, and Rogue river smoked blue cheese

Toasted farro with local truffle, soft poached duck egg, herb pesto, toasted pine nuts, and balsamic

Dessert for both meals will be gingerbread, white chocolate mousse and apricot compote

$40 per person, 3pm-8pm