{"id":18,"date":"2026-08-25T20:01:23","date_gmt":"2026-08-25T20:01:23","guid":{"rendered":"https:\/\/67webdesign.online\/theme2\/menu\/"},"modified":"2026-08-26T14:56:53","modified_gmt":"2026-08-26T14:56:53","slug":"menu","status":"publish","type":"page","link":"https:\/\/67webdesign.online\/theme2\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

Our menu<\/p>\n<\/div><\/div>

Written by hand every Wednesday<\/h1><\/div><\/div>

The menu follows the market, so a few dishes change each week. Prices include our house focaccia service on dinner orders.<\/p>\n<\/div><\/div>

Book a Table<\/a><\/div>
Order Takeout<\/a><\/div><\/div><\/div><\/div><\/div><\/div>
\"Lamb<\/span><\/div>

Chef's pick<\/p>\n<\/div><\/div>

Ember Lamb Chops<\/h3><\/div><\/div>

Wood fired over oak with mint gremolata and charred lemon.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Tagliatelle\"<\/span><\/div>

Most ordered<\/p>\n<\/div><\/div>

Saffron Tagliatelle<\/h3><\/div><\/div>

Rolled this morning, tossed with brown butter, crab, and sweet corn.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Olive<\/span><\/div>

Save room<\/p>\n<\/div><\/div>

Olive Oil Cake<\/h3><\/div><\/div>

Soaked in citrus syrup with honeyed mascarpone.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

To start<\/p>\n<\/div><\/div>

Small plates & bread<\/h2><\/div><\/div>

Rosemary Focaccia<\/h3><\/div><\/div>

11<\/p>\n<\/div><\/div><\/div>

Baked hourly, whipped ricotta, new olive oil.<\/p>\n<\/div><\/div><\/div>

Marinated Olives<\/h3><\/div><\/div>

8<\/p>\n<\/div><\/div><\/div>

Castelvetrano and Cerignola, orange peel, fennel seed.<\/p>\n<\/div><\/div><\/div>

Burrata & Peaches<\/h3><\/div><\/div>

17<\/p>\n<\/div><\/div><\/div>

Hood River peaches, basil, aged balsamic, sea salt.<\/p>\n<\/div><\/div><\/div>

Grilled Octopus<\/h3><\/div><\/div>

19<\/p>\n<\/div><\/div><\/div>

Charred over oak with fingerling potatoes and salsa verde.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Rolled daily<\/p>\n<\/div><\/div>

House made pasta<\/h2><\/div><\/div>

Saffron Tagliatelle<\/h3><\/div><\/div>

26<\/p>\n<\/div><\/div><\/div>

Brown butter, Dungeness crab, sweet corn, chives.<\/p>\n<\/div><\/div><\/div>

Orecchiette Nonna<\/h3><\/div><\/div>

23<\/p>\n<\/div><\/div><\/div>

From the recipe book. Sausage, broccoli rabe, chili, pecorino.<\/p>\n<\/div><\/div><\/div>

Cacio e Pepe<\/h3><\/div><\/div>

21<\/p>\n<\/div><\/div><\/div>

Thick spaghetti, Pecorino Romano, cracked black pepper.<\/p>\n<\/div><\/div><\/div>

Wild Mushroom Ravioli<\/h3><\/div><\/div>

25<\/p>\n<\/div><\/div><\/div>

Chanterelles, thyme cream, toasted hazelnut.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

From the fire<\/p>\n<\/div><\/div>

Mains<\/h2><\/div><\/div>

Ember Lamb Chops<\/h3><\/div><\/div>

34<\/p>\n<\/div><\/div><\/div>

Cascade Farm lamb, mint gremolata, charred lemon.<\/p>\n<\/div><\/div><\/div>

Salt Baked Branzino<\/h3><\/div><\/div>

32<\/p>\n<\/div><\/div><\/div>

Cracked open at the table. Fennel, blood orange, olives.<\/p>\n<\/div><\/div><\/div>

Market Garden Plate<\/h3><\/div><\/div>

19<\/p>\n<\/div><\/div><\/div>

Whatever looked best Wednesday, roasted and piled high.<\/p>\n<\/div><\/div><\/div>

Coal Roasted Chicken<\/h3><\/div><\/div>

28<\/p>\n<\/div><\/div><\/div>

Half bird, lemon and oregano, bread salad underneath.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

To finish<\/p>\n<\/div><\/div>

Dessert & drinks<\/h2><\/div><\/div>

Olive Oil Cake<\/h3><\/div><\/div>

12<\/p>\n<\/div><\/div><\/div>

Citrus syrup, honeyed mascarpone, toasted pistachio.<\/p>\n<\/div><\/div><\/div>

Affogato<\/h3><\/div><\/div>

9<\/p>\n<\/div><\/div><\/div>

House vanilla gelato, hot espresso poured at the table.<\/p>\n<\/div><\/div><\/div>

Amaro Spritz<\/h3><\/div><\/div>

14<\/p>\n<\/div><\/div><\/div>

Local amaro, prosecco, grapefruit, rosemary.<\/p>\n<\/div><\/div><\/div>

Wine by the Glass<\/h3><\/div><\/div>

12 to 22<\/p>\n<\/div><\/div><\/div>

Twelve pours from Oregon, Italy, and the Rhone.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Vegetarian and gluten free options are marked on the printed menu. Tell your server about allergies and the kitchen will adjust almost any dish.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Wednesday market<\/p>\n<\/div><\/div>

Six farms, one hour from the door<\/h2><\/div><\/div>

Cascade Farm lamb, Hood River peaches, and whatever the growers pick that morning.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Hungry now? Save yourself the wait.<\/h2><\/div><\/div>

Dinner books up by Thursday. Reserve a table or call for takeout.<\/p>\n<\/div><\/div><\/div>

Book a Table<\/a><\/div>
Call (503) 555-0148<\/a><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-18","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/67webdesign.online\/theme2\/wp-json\/wp\/v2\/pages\/18","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/67webdesign.online\/theme2\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/67webdesign.online\/theme2\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/67webdesign.online\/theme2\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/67webdesign.online\/theme2\/wp-json\/wp\/v2\/comments?post=18"}],"version-history":[{"count":5,"href":"https:\/\/67webdesign.online\/theme2\/wp-json\/wp\/v2\/pages\/18\/revisions"}],"predecessor-version":[{"id":64,"href":"https:\/\/67webdesign.online\/theme2\/wp-json\/wp\/v2\/pages\/18\/revisions\/64"}],"wp:attachment":[{"href":"https:\/\/67webdesign.online\/theme2\/wp-json\/wp\/v2\/media?parent=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}