Carlyle

with poached draper valley chicken breast, asparagus, green beans, bacon lardon, oregon cave bleu cheese, tomato, red onion, spiced pecans, romaine lettuce, and creamy tomato-horseradish dressing

tomato-basil soup, petite grilled cheese sandwich of gruyere and “steve's” brioche, and Bittersweet farms mixed green salad

butter lettuce, radish, cherry tomatoes, shaved manchego cheese, and creamy red wine-dijon vinaigrette

with chickories, bulls blood micro lettuce, 'mulled' sekel pear, Roquefort, sherry shallot vinaigrette

grilled cascade farms ground chuck, on a ciabatta roll with crisp pancetta, shallot marmalade, melted fontina, and sun-dried tomato aioli

pulled pork sandwich, ciabatta roll, creamy-blue cheese coleslaw, habanero pesto, and crème fraîche

house-cured corned beef, sauerkraut, Russian dressing and gruyere cheese on griddled rye

house made brioche, pepper bacon, tomatoes and butter lettuce, mayonnaise and dijon mustard

tender star anise and orange braised beef short ribs, warmed cherry tomatoes, and wasabi mashed potatoes

basil-mascarpone, mimolette 'mac and cheese' Israeli cous cous, and sherry beurre noisette

red wine, oregon fall mushrooms, truffle and parmesan foam

manilla clams, garlic, butter and fresh linguini and chili flakes

on lemon scented jasmine rice salad, tempura green beans and ponzu sauce

dungeness crab herbed nage, asparagus, corn and gathered field greens with goat cheese vinaigrette

half roast greener pastures chicken, mushrooms, bacon and brussel sprouts, chicken jus

in 'charred' tomato broth, with Spanish chorizo, grilled crostini and saffron rouille

served with classic mignonette

in a 'charred' tomato broth, with Spanish chorizo, grilled bread, garlic confit, saffron rouille

cauliflower-blue cheese panna cotta, vermouth poached kumomoto oyster, oyster gelee, American Caviar

seared and 'au torchon'

maple braised pork belly, lemon aioli, Chiffonade of Romaine, brioche and tomato jam

crisp veal sweetbreads, lemongrass-apple butter, fuji apple and celery root salad, Agrumato oil

asparagus and preserved lemon, green beans, cold goujonette, Oregon bay shrimp, sauce Bagna Cauda

country style pork plate, Salami Gentiel, cornichon vinaigrette and 'cabecou feuille'

red wine, wild Oregon fall mushrooms, truffle, parmesan foam

warmed baby frisee, lardon vinaigrette, crispy oysters, and a poached Cattail Creek Farms duck egg

with chickories, bulls blood micro lettuce, 'mulled' Sekel pear, Roquefort, sherry shallot vinaigrette

butter lettuce, radish, cherry tomatoes, shaved manchego and creamy red wine dijon vinaigrette

in a spicy fennel bulb 'bouillabaisse' with chorizo, prawns lamb sausage, and saffron risotto

crisp loin and slow confit leg, with herbed Spaetzle, red wine-caraway melted red cabbage and grain sauce Robert

grilled Cascade beef rib eye with crisp duck pommes frites, wilted spinach, red wine reduction and duck liver pate-Roquefort butter

basil-mascarpone and Dungeness crab 'mac and cheese' Israeli cous cous, mimolette and sherry beurre noisette

tender, star anise and orange-braised beef short ribs with warmed heirloom cherry tomatoes, and horseradish crushed potatoes

palmetto squab, roasted breast and leg confit, beluga lentils and Huckleberry squab sauce

seared diver scallops, chanterelle mushroom, tasso ham and potato has with black pepper bearnaise

grilled loin and braised shoulder of Cattail Creek Farms lamb, seared fingerlings, black olive “nicoise”, root vegetable a la grecque, lamb jus

grilled, with miso-lemongrass broth, cabbage wrapped rice cake, mussels, manilla clams and chili oil

delicata squash, fromage blanc and hazelnut agnolotti, Jerusalem artichokes, lobster mushrooms, sage oil and sage brown butter cream

Thai 'forbidden' black rice, baby bok choy and lapsang souchong infusion

spiced kuri squash, tamarind jus, deglet noor dates and gingered gremolata

with candied chestnuts and chocolate sauce

with raspberry puree and pistachio brittle

with cinnamon mascarpone gelato and apple jack caramel

with quince compote and burnt honey ice cream

with creme anglaise

in a candy cup