Portland, OR
Coal-roasted spaghetti squash, toasted garlic-lemon oil, black pepper, and parsley.
House pineapple sorbet, coconut tapioca pudding, and lime zest.
Chimi rojo, green onion, and smoked sea salt. Option to add grilled veal sweetbreads.
Sautéed shiitake, crimini, and king trumpet mushrooms, sweet onion, and wilted spinach.
Spanish chickpea stew, braised Swiss chard, and smoked paprika broth.
Shiitake, crimini, and king trumpet mushrooms, sweet onion, and wilted spinach.
Chèvre, tarragon, and truffle-salted pistachios.
Creamy Italian dressing, parmigiano reggiano, sesame croutons, fennel giardiniera, and carrot giardiniera.
Crumbled bleu d'Auvergne cheese, Dijon vinaigrette, fresh Bosc pear, and candied pecans.
Horseradish aioli, fresh dill.
Chimi rojo, green onion, and smoked sea salt. Option to add grilled veal sweetbreads.
Toasted garlic-lemon oil, 12-month-aged Manchego cheese, black pepper, and parsley.
With butter and chimichurri. Option to add albóndigas (beef tenderloin and ribeye meatballs) or two links of grilled chorizo.