Our menu offers a wine-first approach, where Sommelier Stacey Gibson picks a wine and then Chef Joey Gibson crafts a dish inspired by that wine. The wines that were the inspiration are listed below each corresponding dish. While we encourage you to try them, the menu can also be enjoyed and experienced any way you desire.
Uncategorised
Cheese BoardUSD 22.00
jam, crackers
- Alta Badia Italy (cow)USD 8.00
- La Dama Sagrada Spain (raw goat)USD 8.00
- Shepherd’s Way Morcella Minnesota (sheep)USD 8.00
Charcuterie BoardUSD 25.00
mustard, pickles, bread
- Dodge City Salami Smoking Goose, IndianapolisUSD 9.00
- Mortadella Golfera, Emilia-Romagna, ItalyUSD 9.00
- Green Peppercorn Pâté Olympia ProvisionsUSD 9.00
Fish BoardUSD 22.00
dill lemon aioli, pickled onion, bread
- House Smoked Trout IdahoUSD 8.00
- Tinned Mussels Don Gastronom, Galicia, SpainUSD 8.00
- Anchovies Callol Serrats, L’Escala, SpainUSD 8.00
Marinated olivesUSD 8.00
Smoked onion dipUSD 12.00
house potato chips
Hush puppiesUSD 12.00
uni honey butter
- Add one ounce of trout roeUSD 25.00
Ricotta CrostinoUSD 12.00
strawberry, sweet pepper jam, pistachio
- Soter Rose of Pinot NoirUSD 15.00
Dirty rice arancinoUSD 14.00
pork, liver, taleggio, collard greens pistou
- Gurrieri Frappato from SicilyUSD 15.00
Parallel SaladUSD 16.00
Little gems, lemon anchovy, Fiore Sardo, Worcestershire-cured egg yolk
- Cameron Dundee Hills ChardonnayUSD 16.00
Coffee roasted beetsUSD 15.00
ricotta, citrus, cocoa nibs
- Furlotti Malbec from Mendoza, ArgentinaUSD 13.00
Manila clamsUSD 19.00
fregola, salsa verde, grilled bread
- Pala Vermentino from SardegnaUSD 14.00
Mushroom raviolo al uovoUSD 16.00
porcini brodo, Parmigiano, micro greens
- Belle Pente Willamette Valley Pinot NoirUSD 17.00
Duck sausageUSD 22.00
cassoulet beans, fennel, cherry
