Roasted Beet Salad (V, GF)
Goat cheese, candied walnuts, citrus vinaigrette.
Dinner Menu
Menu updated weekly based on seasonal availability. Dietary notes: (V) vegetarian, (GF) gluten-free. Please inform your server of allergies.
Starters
$14
Corn Bisque (V, GF)
Sweet corn, smoked paprika cream, chive oil.
House Focaccia (V)
Rosemary olive oil, flaky salt, house-churned butter.
Charcuterie Board
Rotating selection of cured meats, pickled vegetables, mustard, and crostini.
Mains
Pan-Seared Trout (GF)
Brown butter, roasted fingerlings, green beans, almond gremolata.
Braised Short Rib (GF)
Red wine jus, creamy polenta, roasted root vegetables.
Mushroom Risotto (V, GF)
Wild foraged mushrooms, parmesan, truffle oil, microgreens.
Grilled Pork Chop
Heritage breed, apple mostarda, mashed sweet potato, braised greens.
Handmade Pappardelle (V)
Roasted squash, brown butter, sage, toasted hazelnuts.
Sides
Roasted Brussels Sprouts (V, GF)
Balsamic glaze, shaved parmesan.
Garlic Mashed Potatoes (V, GF)
Yukon gold, roasted garlic, cream, chives.
Seasonal Vegetables (V, GF)
Rotating preparation.
Desserts
Lavender Crème Brûlée (V, GF)
Classic custard infused with Oregon lavender.
Seasonal Fruit Galette (V)
Freeform pastry, vanilla bean ice cream.
Dark Chocolate Torte (V, GF)
Flourless chocolate cake, raspberry coulis, whipped cream.
Drinks
Seasonal Craft Cocktail
Ask your server about this week’s creation.
Oregon Wine Selection
Glass pours from regional vineyards.
Local Draft Beer
Rotating taps from Bend-area breweries.
Non-Alcoholic Spritz
House-made shrub, sparkling water, seasonal fruit.
Sunday Brunch
Served every Sunday from 10 AM to 2 PM.
Brunch Plates
Eggs Benedict
Poached eggs, house-smoked ham, hollandaise, English muffin.
Shakshuka (V)
Baked eggs in spiced tomato sauce, grilled sourdough.
Buttermilk Pancakes (V)
Stack of three with maple butter, fresh berries.
Farmer’s Scramble (GF)
Seasonal vegetables, goat cheese, herbs, breakfast potatoes.