The menu · Spring

Everything here met the fire

Two ways to eat with us. The seven-course tasting menu is the full argument — small plates and hearth mains are the same kitchen, ordered your way. Every dish carries the sommelier's pairing beside it.

Tasting menu $145 À la carte from $16 Wine pairing +$85

First · small plates

Things that touch the coals briefly

Served 4:30 – 10 pm
at the bar & the table

  • Hearth Bread & Smoked Butter V

    Koji sourdough baked directly in the embers, whipped smoked butter, ash-cured egg yolk, flake salt from the Oregon coast.

    PairingNV Champagne — Pierre Gerbais ‘Grains de Celles’

    $16

  • Netarts Bay Oysters, Grilled GF

    Six oysters grilled in the shell over cherry wood, fermented chili butter, pickled sea lettuce, charred lemon.

    PairingMuscadet Sèvre-et-Maine sur lie, 2022

    $24

  • Coal-Roasted Beets V GF

    Buried in the coals for four hours, smoked chèvre, black walnut praline, elderflower vinegar.

    PairingAlsace Pinot Gris — Domaine Ostertag, 2021

    $19

  • Ember Leeks, Hazelnut & Cured Yolk V

    Whole leeks charred black in the ash, peeled back to the sweet centre, Oregon hazelnut romesco, grated cured yolk.

    PairingSavagnin ‘Ouillé’ — Jura, 2021

    $18

  • Smoked Trout Roe & Ash Crisp GF

    Columbia River trout roe, crème fraîche whipped over the fire, buckwheat crisp dusted with birch ash, chive.

    PairingBlanc de Blancs — Pierre Péters ‘Cuvée de Réserve’

    $26

Dietary marks

Vegetarian
Gluten free
Cooked over open flame

Second · from the hearth

Cooked in the fire itself

One hearth · 700°F
Oregon white oak only

  • Dry-Aged Scallop, Brown-Butter Dashi GF

    Seared on the plancha's hottest corner, brown-butter dashi, charred leek oil, nasturtium from the roof.

    PairingChablis 1er Cru ‘Vaillons’ — Louis Michel, 2021

    $32

  • Whole Ember-Buried Celeriac VG GF

    Six hours in the ash, carved at the table, smoked sunflower cream, burnt apple, toasted seeds. Our vegan centrepiece.

    PairingWillamette Valley Chardonnay — Walter Scott, 2022

    $29

  • Raclette at the Hearth V

    Alpine-style raclette from Face Rock Creamery melted at the fire's edge, preserved cherry, seeded rye crisp.

    Pairing10-Year Tawny Port — Graham's

    $21

Third · mains

The long burn

Aged in-house
21 to 60 days

  • Liberty Duck, Aged 21 Days GF

    Hung over the fire and glazed with burnt honey, juniper jus, grilled chicories, preserved huckleberry. Carved for two.

    PairingWillamette Valley Pinot Noir — Cristom ‘Mt. Jefferson’

    $68

  • Oak-Smoked Short Rib GF

    Nine hours over white oak, bone-in, burnt onion purée, fermented pepper, ash-roasted marrow spooned over at the pass.

    PairingColumbia Valley Syrah — Cayuse ‘Cailloux’

    $54

  • Whole Coastal Rockfish GF

    Line-caught off Newport, grilled whole in a fire basket, fennel pollen, sea-lettuce butter, lemon burnt cut-side down.

    PairingGodello — Valdeorras, 2022

    $46

  • Grilled Chicory & Ancient Grains VG

    Radicchio and treviso grilled bitter-sweet, smoked farro, walnut, aged balsamic reduced beside the coals.

    PairingTrousseau — Jura, 2021

    $34

Last · desserts

Even the sweet things see smoke

Fig branches
for the final pour

  • Smoke & Chocolate V

    Fig-branch-smoked chocolate crémeux, burnt cinnamon ice cream, ember sugar, olive oil pressed this winter.

    PairingBanyuls — Domaine La Tour Vieille ‘Rimage’

    $16

  • Coal-Baked Pear, Bay Leaf Custard V GF

    Comice pear baked whole in the ash until it collapses, bay-leaf custard, brown-butter crumb, black pepper.

    PairingVin Santo — Tuscany, 2015

    $15

  • Burnt Honey & Hazelnut Tart V

    Honey caramelised to the edge of bitter, Oregon hazelnut frangipane, crème fraîche cut with lemon.

    PairingTokaji Aszú 5 Puttonyos — 2017

    $15

The full argument

Seven courses, one fire, two and a half hours

The tasting menu is how we'd like you to eat here. It changes with the market and the wood pile, it's served to the whole table, and it ends with smoke poured over chocolate. Vegetarian and pescatarian versions with 48 hours' notice.

$145 per guest
+$85 wine pairing
22 seats per seating
Reserve a Table See the Seven Courses

The cellar

Wine that can stand next to smoke

Smoke flattens a delicate wine and bullies a soft one. Our sommelier, Théo Bardin, builds the list around wines with enough acid and grip to answer back — and pours them in an order that follows the fire, not the menu card.

  • Willamette Valley — the backbone; forty producers within two hours of the door
  • Jura & Savoie — oxidative whites that meet char head-on
  • Corkage $45 per bottle, two bottles per table, waived with the pairing
  • By the glass — twelve pours nightly, including three from magnum
Book the Pairing
A course being set down at a candlelit table beside poured glasses of wine