Antipasti & Bakery
Our in-house bakery program runs through every shift. Begin with focaccia pulled the same afternoon, marinated olives, or arancini built around braised short rib.
Salads & Crudo
Vegetable-forward and rotated with the season. The Burrata & Berries and Hamachi Crudo are mainstays; the salads turn over as Oregon farms shift through the year.
Pasta
Pastas are extruded, rolled, and cut in our kitchen each morning. The Tagliatelle al Burro and Pomodoro are anchors; the mafaldine and raviolini change with what's coming out of the bakery and the garden.
Vegetables
Elegantly simple, treated as a course of their own. Order two or three to share alongside a pasta.
From the Grill & Hearth
Larger plates built around fish, fowl, and dry-aged cuts. The Ribeye and the Mugolio-Glazed Pork Chop are the heart of the dinner menu.
Sides & Snacks
A few staples meant to round out the table.
A guided full-table experience.
A curated tasting menu from our kitchen, walked across the table in courses. Full-table participation required so the kitchen can pace and plate as one service.
