brunch
Blue Crab Brioche
Brown butter brioche, preserved lemon, chive.
Season-led cooking
Menus for every moment.
Brunch through late dinner, with a focused cellar and handcrafted cocktails.
lunch
Market Grain Bowl
Farro, roasted squash, herbs, whipped feta.
dinner
Ember-Roasted Sea Bass
Spring vegetables, charred leek, champagne beurre blanc.
dinner
Espresso-Braised Short Rib
Celery root, cipollini onion, red wine jus.
desserts
Olive Oil Citrus Cake
Mascarpone, burnt honey, cara cara orange.
cocktails
Reserve 75
Citrus, elderflower, juniper, sparkling wine.
wine
Willamette Pinot Noir
Cherry, forest floor, gentle spice. Glass.