Menu

Our menu is ever-changing. We use the freshest ingredients we can get, and source them locally when possible. Check out instagram or facebook for today’s specials, posted daily, usually around 4:30.

|This & That| 

Fry Bread

Neapolitan style. Parmigiano. Garlic Oil. 7

~With Spinach and Artichoke Dip~ 13 

House Made Burrata

Served with Fry Bread. 15

Fall Salad

Roasted Beets. Shaved Cabbage. Fontina Cheese. Candied Ginger. Candied Hazelnuts. Pistachio Powder. Fried Sage-Rosemary. Buttermilk Vinaigrette. 14

Bruschetta

Oregon Albacore. Saffron Aioli. Roasted Tomato. Basil. 13 (*)

|Pasta| 

Fazzoletti 

Baked “handkerchief” Pasta. Filled with Chanterelles. Crimini. Braised Radicchio. Mascarpone. Goat Cheese. Gorgonzola. Topped with Delicata Squash Cream. 25 

Spaghettini 

Scallops. Manila Clams. Mussels. Citrus. Butter. Mint. Mascarpone. Frico. 28 

Tagliatelle 

Spicy Vodka Sauce. Braised Leeks. Pickled Peppers. Ricotta. Leek Ash. 22 

~With Fennel Sausage~ 26

Pappardelle 

Braised Beef. Toasted chilies. Garlic. Tomato . Olives. Pecorino cheese. Bread crumbs. 25

|Entree|

Halibut

Spice Crusted Oregon Halibut. White Bean Purée. Charred Endive. Orange & Yuzu Salmuera. 35

|Dessert|

Eggplant Olive Oil Cake 

Eggplant With Coffee Caramel. Buttermilk and Brown Sugar Olive Oil Cake. 10

Cannoli 

Fried Shells Filled with Whipped Cream. Chocolate. Pistachio. Butterfingers.  5 

Banana Cake

Amaretto Cream. Hazelnut Brown Butter. Banana chips. Pear Compote. 10