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The menu

For the week of
March 4–10.

Our menu changes weekly with the season. Below is what we're cooking right now. Allergens noted; ask any server.

Snacks

For the table, while you settle in.

Warm bread, cultured butter

8

Sourdough, baked an hour before service.

Marinated olives, orange peel

7

Castelvetrano, fennel pollen, a slow steep.

Hearth-charred bread, anchovy

12

Cantabrian, lemon, parsley oil.

Beef tartare, smoked yolk

18

Carlton Farms, capers, sourdough crisp.

From the hearth

Cooked over alder and oak.

Carrots, labneh, urfa biber

14

Sweet Briar Farm, cumin, herbs.

Smoked trout, leek ash

18

Astoria, rye toast, crème fraîche.

Cabbage, brown butter, hazelnut

16

Roasted whole, mustard pan sauce.

Octopus, paprika, potato

22

Charred low, served warm.

Mains

Designed to share, served family-style.

Lamb shoulder, two ways

54

Twelve-hour shoulder, pickled cabbage. Serves two.

Whole roast trout, citrus

38

Foraged herbs, salt-cured, fire-finished.

Mushroom & barley

28

Camas chanterelles, aged sherry, dill.

Duck, blackberry, beet

42

Liberty duck breast, slow-rendered.

Desserts

Made in-house. The pastry program runs out of the same hearth.

Buckwheat cake, plum

12

Oolong cream, Sauvie Island plums in season.

Chocolate, olive oil, sea salt

14

Single-origin Madagascar, dark and unsweet.

Selection of cheese

18

Three local cheeses, honeycomb, walnut bread.

Chef's tasting

Seven courses,
cooked the way we'd
eat ourselves.

An hour and forty-five minutes, paired with wine from our short list of small natural producers. Available Wednesday through Friday, by reservation only.

$135 per guest +$78 wine pairing
Reserve a tasting →

Hungry?

Wednesday through Sunday, 5pm to 10pm. We hold a handful of bar seats for walk-ins.

Reserve a table →