Written by the market, edited by fire

High summer · Edition No. 41

The tasting menu

Served July 8 — August 30 · $165 per guest

Eight courses from the height of the Willamette Valley market — written in the morning, cooked over fire at night. The menu below is the current edition; a line or two changes as the farms decide.

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1. Course I

   Bites from the garden

   Sungold tomato & whipped fava on rye tuile · smoked trout, crème fraîche, pickled mustard seed · nasturtium and its own leaf

   — three small things, eaten in two bites

2. Course II

   Charred brassicas

   Sprouting broccoli grilled over almond wood, fermented mustard-green butter, toasted almond, mustard flower

   — the namesake course — it never leaves the menu, only changes its brassica

3. Course III

   Green-lip mussels

   Green-lipped mussels steamed in green-garlic broth, sea beans, lovage oil, grilled potato bread for the liquor

4. Course IV

   Bread & butter

   Potato sourdough from a seven-year starter, cultured butter churned in-house, wildflower honey from the roof

   — served as its own course, on purpose

5. Course V

   Halibut

   Line-caught halibut poached in brown butter, summer squash, verjus beurre blanc, fennel pollen

6. Course VI

   Duck

   Dry-aged duck breast roasted on the crown, charred cherries, red mustard leaf, a jus spiced like the fire smells

7. Course VII

   Cucumber & elderflower

   Cucumber granita, elderflower cream, sheep's-milk yogurt, olive-oil shortbread crumb

   — the cold breath before dessert

8. Course VIII

   Burnt honey

   Burnt-honey ice cream, chamomile shortbread, marionberries barely warmed, bee pollen

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To finish — pour-over coffee from a single roaster, herbal infusions from the garden, and mignardises from the pastry bench.

Pairings

• Classic pairing $95

  Six pours matched course by course — grower sparkling to close-of-menu sweet wine, leaning on the cellar's small producers.

• Reserve pairing $165

  The same six moments poured from the top shelf of the cellar — older vintages, rarer bins, slightly larger stories.

• Zero-proof pairing $60

  House ferments, pressed juices, teas, and sodas built with the same seasonal logic as the wine list. Not an afterthought.

For the table

• Caviar service +$85

  Fictional-farm osetra, warm potato blini, cultured cream — for the table

• Cheese course +$28

  Sheep's-milk tomme, rhubarb mostarda, walnut bread — slotted before dessert

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Tell us about allergies and aversions when you book — with notice we can write around most of them, including a fully vegetarian edition. A 20% service charge, shared with the whole team, is added to every check.