Seasonal à la carte menu as well as six course chef’s tasting menu that changes weekly. We do our best to post our most current offerings.
Appetizers
CARPACCIO*
paper thin rare beef, horseradish cream, truffle, parmesan, scallion
AHI TUNA CRUDO**
white shoyu, citrus cream, pickled rhubarb, jalapeño
MAITAKE MUSHROOM
binchotan grilled, miso mushroom purée, sesame emulsion** nori, katsuobushi
PACIFIC NORTHWEST OYSTERS**
pickled asian pear, yuzu granita, yuzu kosho oil
ELK TARTARE**
sunchoke chips, caper, piment d’espelette
DUNGENESS CRAB
butter poached oregon crab, wild spring onion espuma, forbidden rice crunch
CAVIAR SERVICE**
sustainably harvested kaluga hybrid,crème fraîche,chives,fingerling chips
Salad Soup
CHICORIES
boundless farms radicchios, crème fraîche dijon vinaigrette, apple, gruyère
BEET
roasted ruby and gold beets, dill, nigella seed granola, sunflower hummus
SOUP DU JOUR
whim of the chef,inspired by the season
Entrées
WILD HALIBUT
arroz bomba negra, cuttlefish ink, hazelnut romesco, spring garlic salsa verde
LAMB NECK
anderson ranch lamb, spring pea purée, pea tendrils, mint
SNAKE RIVER NEW YORK A LA PIMIENTA*
charred poblano purée, pommes paillasson, black pepper emulsion, chile
LAN ROC LOIN OF PORK
aji amarillo, salsa macha, japanese sweet potato- garlic mofongo
SCALLOPS
braised daikon, dashi beurre blanc, kombu, smoked oil
CHEF’S TASTING MENU
put yourself in our chefs hands with a six course tour
of limited seasonally inspired offerings that change weekly,
vegetarian menu available
optional standard wine pairings additional $50
reserve wine pairing $100
non alcoholic pairing $50
Desserts
MARJOLAINE
oregon hazelnut dacquoise, chocolate ganache, vanilla bean buttercream
MOZZA’S BUDINO
italian pudding, caramel, vanilla whipped cream, maldon sea salt
PASSIONFRUIT
passionfruit curd, lone pine coffee espuma, cocoa nib meringues, raspberry
TRIO OF SEASONALLY INSPIRED HOUSEMADE SORBETS OR ICE CREAMS
a choice of three seasonally inspired housemade sorbets or ice creams
FROMAGE
st.angel cow’s milk bloomy soft rind,guava paste,almond croquant