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Call (503) 555-0148

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Our menu

Written by hand every Wednesday

The menu follows the market, so a few dishes change each week. Prices include our house focaccia service on dinner orders.

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Lamb chops

Chef's pick

Ember Lamb Chops

Wood fired over oak with mint gremolata and charred lemon.

Tagliatelle

Most ordered

Saffron Tagliatelle

Rolled this morning, tossed with brown butter, crab, and sweet corn.

Olive oil cake

Save room

Olive Oil Cake

Soaked in citrus syrup with honeyed mascarpone.

To start

Small plates & bread

Rosemary Focaccia

11

Baked hourly, whipped ricotta, new olive oil.

Marinated Olives

8

Castelvetrano and Cerignola, orange peel, fennel seed.

Burrata & Peaches

17

Hood River peaches, basil, aged balsamic, sea salt.

Grilled Octopus

19

Charred over oak with fingerling potatoes and salsa verde.

Rolled daily

House made pasta

Saffron Tagliatelle

26

Brown butter, Dungeness crab, sweet corn, chives.

Orecchiette Nonna

23

From the recipe book. Sausage, broccoli rabe, chili, pecorino.

Cacio e Pepe

21

Thick spaghetti, Pecorino Romano, cracked black pepper.

Wild Mushroom Ravioli

25

Chanterelles, thyme cream, toasted hazelnut.

From the fire

Mains

Ember Lamb Chops

34

Cascade Farm lamb, mint gremolata, charred lemon.

Salt Baked Branzino

32

Cracked open at the table. Fennel, blood orange, olives.

Market Garden Plate

19

Whatever looked best Wednesday, roasted and piled high.

Coal Roasted Chicken

28

Half bird, lemon and oregano, bread salad underneath.

To finish

Dessert & drinks

Olive Oil Cake

12

Citrus syrup, honeyed mascarpone, toasted pistachio.

Affogato

9

House vanilla gelato, hot espresso poured at the table.

Amaro Spritz

14

Local amaro, prosecco, grapefruit, rosemary.

Wine by the Glass

12 to 22

Twelve pours from Oregon, Italy, and the Rhone.

Vegetarian and gluten free options are marked on the printed menu. Tell your server about allergies and the kitchen will adjust almost any dish.

Wednesday market

Six farms, one hour from the door

Cascade Farm lamb, Hood River peaches, and whatever the growers pick that morning.

Hungry now? Save yourself the wait.

Dinner books up by Thursday. Reserve a table or call for takeout.

Book a Table
Call (503) 555-0148