Our Menu
In the spirit of creating a balanced & unified workplace, we implement a tip pool for our entire service team. To help address the many financial challenges which continue to impact the industry, a 3% surcharge will be applied to all checks. This surcharge helps us manage the increased costs of goods, services, supply chain issues and the health and safety of our staff and guests. This fee also provides an equitable living wage for our kitchen staff. This fee can be removed upon request. Thank you for your support.
We have a micro-kitchen. We ask that your food is ordered at one time. Your food will be coursed out accordingly.
We use a lot of hidden ingredients, please let us know of all your food allergies. All food allergies and all religious or dietary food restrictions honored. All substitutions and changes are politely declined.
According to the health department, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions.
We reserve the right to add a 22% gratuity on parties of six or more. One check may be split but not separated.
Charcuterie
Chef’s 5 $42 | The Collection (5+5) $75
Served with accouterments: Crostinis, Lavash, House Made Jam, Grapes, Honey, Maille Mustard, Pecans, Cranberries, Chocolate Salame

CHEESES:
BRILLAT SAVARIN W/ TRUFFLE PASTE
MANCHEGO AL TARTUFO
HUMBOLDT FOG
AMBER MIST
VACCHE ROSSE
SHROPSHIRE
CURED MEATS:
DUCK PROSCUITTO
SALAMI, DUCK
SPECK
LEMONGRASS SALAME
SOPPRESSATA CALABRESE
SALAMI, LAMB
AMERICAN WAGYU BRESOALA
Starters

OYSTERS RAW
OYSTERS ROASTED

BLUEFIN AHI TARTARE

BEEF TARTARE
BURRATA
ROGUE CREAMERY ROGUE RIVER BLUE
Sandwiches

GRILLED CHEESE

ULTIMATE BACON CHEESEBURGER
Three - Course Dinner
Three - Course Dinner
Salads

BRUSSELS SPROUTS
BEETS
LITTLE GEM CAESAR
BOQUERONES, SOURDOUGH CROUTONS
Entrees
HOKKAIDO SCALLOPS

SIXTYSOUTH SALMON
MEATBALLS

CAB FILET MIGNON
Desserts

OLIVE OIL CAKE

POT DE CRÈME
MILLIONAIRE BAR

ICE CREAM / SORBET / SHERBET

DESSERT GALLERY
In the spirit of creating a balanced & unified workplace, we implement a tip pool for our entire service team. To help address the many financial challenges which continue to impact the industry, a 3% surcharge will be applied to all checks. This surcharge helps us manage the increased costs of goods, services, supply chain issues and the health and safety of our staff and guests. This fee also provides an equitable living wage for our kitchen staff. This fee can be removed upon request. Thank you for your support.
$125 PRIX FIXE DINNER
Supplements
CAVIAR
PINK MOON (PEI) OYSTERS
OR
ROASTED, ‘PIGS IN A BLANKET’’: BACON / ROMESCU / ALMONDS