Menu – January 2018

“Crack -n- Cheese”

pickled beets, chèvre, Rogue Creamery Blue Heaven crackers, fennel marmalade

Carrots

yogurt, farmers cheese, pumpkin seed & oil
Cameron Romato 2014 “Pink Pinot Gris” Dundee Hills, Oregon

Pickled Beef Tongue

golden beet purée, “salsa verde”, shallots, fried capers
Saint-Hilare Blanquette De Limoux 2012 Brut, France

“Pork -n- Beans”

“kraut”, cannellini croquettes, pork belly, onion jam
Bethel Heights Aeolian 2013 Pinot Noir, Eola Amity, Oregon

Frisée

yolk “croutons”, white anchovies, aioli
Giovanni Almondo 2015 Arneis, Roero, Italy

“Black -n- Blue”

ribeye, balsamic shallots, purple “potato chips”, creamed spinach, black garlic
Nelms Road 2014 Cabernet Sauvignon, Columbia Valley, WA

OR

RockFish

skin on, cauliflower, olive demi glacé, eggplant, mussel & clam giardiniera
Stoller Estate 2016 Chardonnay, Dundee Hills, Oregon

Cynar Panna Cotta

hazelnuts
Lustau East India Solero Sherry, Spain