This is a sample menu. For the most current menus, please visit

BAR MENU | 3pm to close

virginica oysters on the half shell | verjus & pepper mignonette* 2.5 each

frites with rosemary & rémoulade 5

manchego stuffed onion | balsamic-honey reduction 8

grilled cheese & soup shot | griddled cheese on potato bread, roasted tomato soup 8

kalbe korean short ribs | house kimchee 9

alsatian style flat bread | local fromage blanc, caramelized onion, bacon 10

manila clams & grill bread | pancetta, white wine, butter, shallots, parsley 11

wood stone pizza | smoked paprika salumi, savory goat cheese, tomato confit & arugula-pinenut toss 11

cioppino | mussels, clams, salmon, tomato broth, grilled bread 11

mini organic beef burger & frites | cumin gouda, dijon aioli, pickled jalapeno* 6 | 9 | 12

local cheese | house-made cracker, candied walnuts, quince paste, sherry syrup 6 | 9 | 12
– black creek buttery – sharp – cow-sheep-goat’s milk | Estrella Family Creamery
– tipsy cow – cabernet soaked – cow’s milk | River Valley Ranch
– rogue river blue – cow’s milk | The Rogue Creamery


craig hetherington | executive chef
zack chamberlain | sous chef
lucy damkoehler | pastry chef


One Comment on “MENUS (BAR)”

  1. OC Says:

    Yummm, when are you going to open in one in OC

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