"The menu is seasonal, so specific suggestions are of little use. But... this place has mastered the art of making a roast chicken with crisp, flavorful skin. Also, a plate of seared Oregon albacore with wax beans delivers all the nutrients you need without cluttering the stomach too much for that third glass of wine."
Text from Martin Cizmar, Willamette Week
 
Food photos by Lauren Kinkade
Environment photos by Nathan Spotts & Lauren Kinkade
Art Direction by Alyssa Walker
 
Chef Eric Joppie
Oregon black cod with bay shrimp, lobster mushroom, smokey shrimp broth, and cress
Handmade tortelletti with chicken liver and marscapone, roasted grapes, corn broth, and fresh basil

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