HØST Supper Club

Small plates

• Citrus Olive & Bar Nuts

• Artisan Bread & Ricotta

  House ricotta, pistachio dukkah, smoked olive oil

• Diver Scallops

  Romesco, fennel, hazelnut, citrus

• Oysters On The Half Shell

  Rotating seasonal oyster

• Billy Chinook Crawfish Ceviche

  Avocado, cucumber, Serrano peppers, corn tostada

• Braised Beets

  Chèvre, pear, green grapes, walnuts, red vein sorrel

• Potted Smoked Trout

  Herbed compound butter, crostini, citrus

• Polpettone

  Giant meatball, pepper relish, polenta

• Flatbread Of The Day

• Soup Of The Day

Large Plates

• Spring Salad

  Asparagus, spring radish, artichoke, cucumber, garden herbs, lemon vinaigrette

• Fire Roasted Trout

  Marble potatoes, spring onions, trout roe, dill, citrus

• Wild Boar Tenderloin

  Parsnip purée, blackberry coulis, green tomato, kale

• Winter Cassoulet

  Cannellini beans, foraged mushrooms, seasonal root vegetables, chermoula

A La Carte

Family style to share

• 12oz Ribeye

  Cedar River Farms, chimichurri sauce

• 10oz Tenderloin

  St Helens, Demi glacé

• Volcano Pork Shank

  Carlton Farms, Spanish sofrito, house pickles

• Wild Black Cod Papillote

  Baked in parchment paper, Castelvetrano olive tapenade, citrus capers beurre blanc

• 12oz Wild Columbia River Steelhead

  Oregon Coast Wasabi Cream

Sides

• Couscous Tabouli

  Spring cucumber, tomato, garden herbs, citrus

• Seasonal Succotash

  Shelling beans, zucchini, tomato

• Charred Asparagus

  Pickles, brista onions

• Roasted Root Vegetables

• Roasted Whipped Garlic Potatoes

Sauces

• Demi Glacé

• Chimichurri

• Oregon Coast Wasabi Cream

• Smoked Olive Oil

• Chermoula

• Castelvetrano Olive Tapenade

• Sauce Flight

  All sauces