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SPRING SEASON

March 20~ September 22

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FROM THE PANTRY

 

CHARCUTERIE

local meats*, local cheeses*, pickles & preserves, fruits, nuts, 

crostini and crackers 4 piece for 21, or 6 piece for 28

 

TRUFFLE FRIES

fried in 100% pork lard, 

black truffle sea salt, aioli 14

 

MUSHROOM

charcoal grilled shitake, sweet potato puree, poblano,

balsamic, flaxseed glaze 15

 

HEARTH HASHBROWN

sour cream, egg yolk puree, 

green onions 15
 

GARDEN

 

CITRUS

segments, leafy greens, mango mascarpone, 

streusal 9

 

BEET

roasted, cucumber, herb ricotta, citrus, 

chamomile 9

 

RADDISH

pea, feta, pesto, 

white balsamic 9

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SWEET

 

O&V ICECREAM SUNDAE

Rotating flavor and toppings.  

Ask your server! 9

 

SAFFRON PEAR

 sorbet, toasted basil meringue, tamarind gastrique, 

pistachio crumble 9

 

CHOCOLATE TANGERINE

genoise, hazelnut nougat, 

tangerine gel 9

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CHEF'S TASTING

This dining experience is highly recommended, and is the best way to enjoy what we have to offer this season. 

Choose an item from the large plate section and one from the sweet section. We will bring out chef selections from the rest of the menu, as well as a few additional surprises along the way. 5 course tasting $65 per person.
 

DUCK

6 oz. confit*, smoked white cheddar, pasta, mushrooms, 

hazelnuts, chocolate balsamic 32

 

CHICKEN

6 oz. butter poached* breast, zucchini puree,

roasted vegetables, romesco 26

 

STEELHEAD 

5 oz. oven roasted*, salsa verde, bitter greens, 

vegetables 32

 

ELK

meatloaf*, chard glaze, smoked carrot puree, 

purple cabbage 28 

 

WAGYU

burger*, smoked cheddar, red onion, greens, 

balsamic aioli 20

 

BEEF

short ribs*, potato, espagnole, roasted vegetables, 

pickled radish 34