Springtime in the Cascades
Welcome to our spring menu! Celebrate the vibrant season with our expertly crafted five-course tasting experience, highlighting the beauty of high rivers, the greening of junipers and the stunning bloom of wildflowers. Indulge in a culinary journey that captures the essence of spring in every bite. Join us for a delightful dining adventure!
High Desert Charcuterie
an assortment of local award winning cheeses and cured meats from all over our beautiful state. ​
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Foraged Forest Floor
Melange of wild mushrooms, shallots, Garlic and fresh Thyme. served on warm, fresh made focaccia bread.​
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The Thaw
Duck Egg Carbonara.​
Handmade Tagliolini tossed in a rich emulsion, sharp Pecorino, folded with vibrant stinging nettles and crispy Pancetta. Finished with fresh cracked Black Pepper and Juniper Berries.
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Cascade High Pasture
Oregon Lamb Loin​
Roasted Anderson Ranch Lamb Loin served medium rare. accompanied by a tart Huckleberry Gastrique.
served with Heirloom Carrots and a Parsnip Thyme puree.
Infused with cherry wood smoke.
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High Mountain Bloom
Local Honey Semifreddo
topped with Rhubarb Compote, served with toasted Hazelnut crumble and micro mint.
The Chef
As a certified Chef de Cuisine with more than 20 years of experience in the restaurant industry, I've honed my skills alongside some of the best in the business. I believe food should be delicious, simple and fun. I have held every position from the dishwasher to the owner of my own restaurant. For the last 5 years, I've been working as a Personal Chef, bringing restaurant-quality meals to the comfort of my clients' homes. Quality, Respect and Learning are the pillars that our business culture is built on. I am a firm believer in sourcing ingredients ethically and as locally as possible using the seasons as my guide. My family keeps me motivated and humble.
Thank You and Bon Apetit!
