Simpatica Dining Hall Menu

1st - Housemade Ricotta and Shrimp-stuffed Piquillo Peppers with Saffron Jus and Peppery Greens

2nd - Charred Escarole, Pickled Red Onion, Pine Nuts, Anchovy, and Goat Cheese Vinaigrette

3rd - Wood Fired Mary's Chicken with Mesquite Vegetables and Hazelnut Citrus Romesco

4th - Griddled Bread Pudding with Pomegranate Plums and Whipped Sweet Cream

1st - Seared Scrapple with Piccalilli and Sage

2nd - Dilly Bean Salad with Crushed Potato, Egg, Cauliflower, and Cress

3rd - Jim Beam-glazed Peameal Bacon with Corn Pudding and Kale Hash

4th - Queener Farms Apple Galette with Almond Caramel and Calvados Ice Cream

1st: Trio Plate - Deviled Egg with Mustard Seed Caviar, Oyster Shooter, Smoked Vodka Cocktail Sauce, Parmesan and Panko-crusted Mozzarella Medallion

3rd: Chocolate Brownie with Slivered Almonds, Vanilla Ice Cream, Chocolate Sauce and Caramel

Chop Salad, Romaine, Smoked Pork Shoulder, Pickled Butternut Squash, Cheddar Cheese, Onion Rings, Buttermilk Dressing Truffled Shoe String Fries

Creamy Mac and Cheese, Potato Chip Crust

Pickle Plate: Selection of House Pickles

Burger - Seared Pork Belly, Pimento Cheese, Shaved Iceberg, Iced Onion, Dijonaise on Potato Bun

Grilled Pork Loin with Sage and Stone Fruit

Mesquite Shellfish with Laurelhurst Market Chorizo, Sofrito, Green Beans

Grilled Sweet Corn with Chile Basil Butter

Charred Padron Peppers with Sea Salt and Citrus

Panzanella over Hand-pulled Mozzarella

1st - Tomato Soup, Grilled Bread, Olive Oil

2nd - Salad of Frisee and Smoked Mussels with Espelette Dressing

3rd - Pork Cheeks with Corona Beans and Curried Apple and Celeriac Slaw

4th - Citrus Flan with Spun Sugar

Amuse - Netart Oyster on the Half Shell, Trout Roe, Champagne Mignonette

1st - Cauliflower Soup with Foraged Mushrooms, Black Garlic, and Chived Brown Butter

2nd - Arugula Salad with Pickled Grapes, Candied Pecans, Aged Goat Cheese, Celery Seed Vinaigrette

3rd - Braised Hawley Ranch Lamb Shoulder, Creamy Polenta, Pinot-glazed Root Vegetables

4th - Olive Oil Cake, Housemade Sweet Ricotta, Meyer Lemon Confit, Gewurztraminer

1st - Sunchoke Soup, Fried Lemon Olive Oil, Green Onions

2nd - Huckleberry-dressed Chicory Salad with Candied Walnuts

3rd - Beef Cheeks, Truffled Potato Purée, Crispy Leeks

4th - Chocolate and Caramel Pie with Housemade Vanilla Ice Cream

1st - Creamy Apple Turnip Soup with Brown Butter and Sage

2nd - Shaved Beet Salad, Treviso, Candied Hazelnuts, Pecorino, Citrus Vinaigrette

3rd - Oil-poached Sturgeon, Squash Puree, Sauteed Kale, Sunchoke Chips, Grapefruit Butter

4th - Brown Butter Cake, Quince Syrup, Whipped Creme Fraiche

1st - Caramelized Onion Tart, Rogue Blue Cheese, Mache, Saba

2nd - Salad of Endive, Blood Orange, Candied Hazelnuts, Tarragon Yogurt Vinaigrette

3rd - Chocolate and Mint-braised Lamb Shank, Beluga Lentils, Carrots and Radish Slaw

4th - Coffee Semifreddo, Salted Caramel, Pistachio Brittle

Sold Out

Amuse - Cocoa and Milk Stout-braised Beef Short Rib Meat Pie

1st - New England Smoked Seafood Chowder with Clams, Mussels, Crab, Salmon, and Housemade Cracker

2nd - Salad of Shaved Fennel, Cress, Blood Orange, Salted Pecans, Griddled Pimento Chevre Medallions, Cranberry Citrus Vinaigrette

3rd - Red Ale-battered Cod, Spiced Yam Puree, Root Vegetable Chips, Caper Remoulade

4th - Brown Butter Boston Cream Pie and Clotted Cream Bread Pudding with Rum Raisin Syrup

2nd - Salad of Shaved Romaine, Salt-roasted Beets, Blood Orange, Olives, and Ricotta Salata

3rd - Grandma Ciminello's Spaghetti and Meatballs, Tomato and Pork Ragu, Garlic Bread

4th - Veal Sweetbread Piccata, Warm Cannellini Bean Salad, Fried Lemon and Capers

5th - Cannoli with Housemade Ricotta, Hazelnuts, Chocolate, and Orange

Just-pulled Mozzarella with Laurelhurst Market Cured Meats, Marinated and Pickled Mushrooms

Eggplant Caponata with Fennel Crackers

Bagna Cauda with Seasonal Vegetables

Mint-braised Beef Cheek, Stuffed Squid, Italian Salsa Verde

Amuse - Steelhead Tartare, Buckwheat Blini, Horseradish Cream, Crispy Capers

1st - House Charcuterie Board, Foie Torchon, Rabbit Rillettes, Smoked Mahon, Pickles, Crostini

2nd - Crab Flight Salad with Citrus, Avocado, Greens, Remoulade

3rd - Wagyu Terrace Major, Glazed Cipollinis, Robuchon Pomme Puree, Sauce Perigueux

4th - Dark Chocolate Graham Delice, Hazelnuts, Crunchy Salt, Campfire Marshmallow

Sold Out

1st - Salad of Marinated Beets, Citrus, Pine Nuts, Buttermilk Ricotta, Gastrique

2nd - Foraged Mushroom Soup, Herbed Crema

3rd - Seared Skate Wing, Winter Vegetable and Lentil Salpicon, Carrot Puree, Meat Jus

4th - Brown Butter Pound Cake, Popcorn Ice Cream, Dolce de Leche, Sea Salt

1st - Roasted Baby Carrots, Castelvetrano Olives, Mama Lil's Peppers, Watercress, Celery Leaf Pesto

2nd - White Bean Albondigas with Griddled Bread

3rd - Crusted Ruby Trout, Root Vegetable Salpicon, Preserved Lemons, and Sunchoke Puree

4th - Meyer Lemon Panna Cotta, Citrus Confit, and Honey Streusel

1st - Smoked Pork Belly Skewer with Fried Brussels Sprout Leaves and Arugula Pesto

2nd - Beet Carpaccio - Roasted Beets, Fresh Dill, Poached Apple, Shaved Manchego, Watercress

3rd - Housemade Ravioli stuffed with Kale, Butter-braised Leeks, Roasted Squash, and Mahon, with Brown Butter and Oregon Truffles

4th - Lemon Pound Cake with Pear Preserves

Amuse House Buttermilk Biscuit, Simpatica Fried Chicken, Beecher's Cheese, Honey Mustard

Simpatica Chop Salad, Avocado, Boiled Eggs, Chow Chow, Romaine, Chickpeas, Blue Cheese Dressing

Salad of Green Peas, Miner's Lettuce, Pickled Red Onion, Preserved Lemon Ricotta, Mint, Buttermilk Dressing

Seared Grits Blackened Spiced Mushroom Gravy

Crispin Cider-braised Collard

Whole-roasted Hog with Medley of BBQ Sauces

Jicama Salad with Carrots, Shaved Radish, Cilantro, Cotija Cheese, Orange Vinaigrette

Pollo Asado: Mesquite-grilled Achiote-spiced Chicken with Yucatan-style Beans, Rice, and Queso Fresco

Blistered Padron Peppers, Starburst Tomatoes, Croutons, Arugula

Grilled Corn with Chile Butter, Lime, and Cotija Cheese

Corn Biscuits with Honey Butter

Marinated Flank Steak with Scallion, Garlic, and Ginger

Slow-roasted Porchetta with Sweet Pepper Chutney -Sauteed Kale tossed with Green Olives and Oil-Cured Chili

Seven-hour Polenta with Tomato-braised Vegetables and Herb Pistou

Lightly Grilled Romaine with Iced Onion, Pine Nuts, and Shaved Sheep's Milk Cheese

Truffled Pâte à Choux Gnoochi with Cauliflower and Soft Herbs

Buttermilk Pie, Poached Apple, Weigold Honey

Warm Summer Fruit Buckle with Buttermilk Ice Cream

Vanilla Sundae with Chocolate Sauce and Caramel

Summer Fruit Strudel with Almond Ice Cream

Sold Out

1st - White Bean, Kale, and Sausage Soup

2nd - Frisee Salad with Rainbow Carrots, Pickled Shallots, and Fromage Blanc

3rd - Grilled Ruby Trout with Stinging Nettle Spatzle and Black Trumpet Mushrooms

4th - Maple Creme Brulee

Sold Out

1st - Sturdy Winter Soup, Marrow Bone, Crusty Bread

2nd - Celeriac, Tart Apple, Prosciutto, Mama Lil's, Bagna Cauda

3rd - Strip Steak, Stilton, Spinach, Sauce Vin Rouge

4th - Maple Doughnuts, House-smoked Cheddar

Amuse - Pork Rillettes, Cherry, Pickled Mustard, Celery Leaf

1st - Wilted Romaine, Shaved Prosciutto, Roasted Pumpkin Seeds, Manchego, Bagna Cauda, Fresh Lemon

2nd - Foraged Mushroom and Brie En Croute with Walnut Pesto

3rd - Slow-braised Pork Coppa, Carrot Spaetzle, Savory Roots, Milk Jam, Whey

4th - Grapefruit Mirroir, Honey Ginger Ice Cream, Basil, Brioche

1st - Consomme de Res: Stewed Beef Shank, Beef Broth, Pickled Red Onions, Fresh Tortilla

3rd - Marquesitas: Mexican-style Crepes with Chocolate Caramel Sauce

1st - Crunchy Rabbit Rillette, Pickled Mustard Seed, Crostini, House Pickles

2nd - Chicory Salad, Preserved Lemon, Supremes, Champagne Vinaigrette

3rd - Bone-in Smoked Pork Chop braised in Sauerkraut with Grilled Onions

4th - German Chocolate Cake with Vanilla Anglaise

1st - Pan-Seared Razor Clams, Grilled Spring Onions, Preserved Lemon Aioli

2nd - Wild Side Greens, Radish, Spiced Pumpkin Seeds, Aged Manchego, Tarragon Vinaigrette

3rd - Seared Diver Scallops, Wild Mushroom Risotto, Nettle Pesto

4th - Cardamom Sponge Cake, Rhubarb Compote, Spiked Creme Fraiche

Amuse - Scallop Crudo, English Pea Broth, Charred Citrus

1st - Portland Creamery Goat's Milk Cheese Truffles, Piperade, Housemade Rye Crackers

2nd - Laurelhurst Market Duck Ham, Wheat Berries, Preserved Cherry Jus, Peppery Greens

3rd - Grill-braised Lamb Shank, Foraged Mushrooms, Early Spring Vegetables, Smoky Onion Jam

4th - Strawberry Rhubarb Tiramisu with Mascarpone Mousse and Toasted Almonds

Sold Out

Amuse - Pork Rillette, Preserved Cherry, Pickled Mustard Seed, Celery

1st - Raclette, New Potato, Cornichon, Onion Jam, Greens, Rye

2nd - Mussels Rheine-style with Warm Pretzel

3rd - Rabbit Confit, Carrot Spatzle, Beet Puree, Celery Seed Slaw

4th - Dark Chocolate and Pistachio Gateau with Plumped Cherry

1st - Spring Pea Soup, Lemon Creme Fraiche, Crostone

2nd - Fresh-pulled Mozzarella, Shaved Asparagus, Breakfast Radish, Black Olive Jus, Sorrel

3rd - Cedar Plank Smoked Steelhead, White Bean Puree, Rapini, Salsa Verde

4th - Rhubarb Clafouti, Sweet Cream

1st - Mesquite-grilled Clams and Mussels, Laurelhurst Market Italian Sausage, Fennel, Fine Herbs, Grilled Bread

2nd - Salad of Marinated Pocha Beans, Sylvetta Arugula, Chopped Nuts, Creamed Lemon Ricotta

3rd - Slow-roasted Lamb Shoulder, Asparagus, Spring Onions, Snap Peas, and Green Garlic Butter

4th - Strawberry Upside Down Cake with Cardamom Gelato

1st - Spring Vegetable Plate: Grilled Ramps, Glazed Japanese Turnips, Smoked Asparagus, Pickled Kohlrabi, Grilled Flat Bread, Harissa

2nd - Simington Farm Greens, Fried Portland Creamery Goat Cheese, Oregon Strawberries, Pickled Red Onions, Champagne Vinaigrette

3rd - Duck a la Plancha, Shoe String Potatoes, Bacon-creamed Chicories, Porcini Sauce

4th - Meyer Lemon and Cherry Tart with Strawberry-infused Cream

1st - Spiedini of House-pulled Mozzarella, Laurelhurst Market Salami, and Sage with Warm Bagna Cauda

3rd: Pistachio Custard Tart with Spring Fruit

1st - Grilled Local Asparagus, Poached Farm Egg, Chimichurri, Meadows Sea Salt

2nd - Salad of Foraged Greens, Chevre, Salt-roasted Almonds, Pickled Rhubarb Vinaigrette

3rd - Seared Arctic Char, Roman Gnocchi, Fiddleheads, Black Olive Jus, Sauce Grebiche

4th - Creme Caramel, Candied Citrus, Hazelnut Brittle

1st - Gnocchi with Cremini Puree and Wild Mushrooms

2nd - Butter Lettuce with Radish and Creamy Avocado Dressing

3rd - Seared Sturgeon with Grilled Ramps, Cured Duck Yolk, and Pumpkin Seed Brown Butter

4th - Corn Cake with Muscat-macerated Strawberries and Chantilly Cream

1st - Hot Sour Fish Consomme with Poached Prawn, Silken Tofu, Herbs

3rd - Ghee Cake, Plantains Foster, Peppercorn Brittle

Cabbage Slaw, Carrots, Daikon, Young Mango, Peanuts, Fried Shallot, Fish Sauce VinaigretteGrilled Green Beans and Sweet Onions, Miso Caramel, Sesame Steamed Coconut Rice

Larb-stuffed Squid, Mint, Glass Noodles, ChimichurriKalbi

Wagyu Denver Steak, Green Chili Chutney, Pickled Shiitakes

Mini Buttermilk Biscuits with Honey Butter

Fried Chicken Drumettes

Deviled Eggs

Grilled Corn with Chili Basil Butter

Grilled Green Beans and Sweet Peppers with Almond and Sheep's Milk Cheese

Smoke-roasted Mary's Chicken with Saucy Mustard

Grilled Laurelhurst Market Sausages with Beer-braised Sauerkraut

Creamy Spaetzle with Fried Onions

Warm German-style Potato Salad with Pickled Celery

Amuse - Bacon and Cheddar Fried Biscuit with Honey Mustard

1st - Salad of Radicchio, Shaved Fennel, Oil-Cured Olives, Salted Almonds, Basil Vinaigrette

2nd - Parisian Gnocchi, Kale, Pecans, Whole Grain Mustard, Brown Butter, Gruyere

3rd - Grilled Piedmontese Flat Iron, Porcinis, Fingerlings, Huckleberry Chutney

4th - Vanilla Panna Cotta, Bing Cherry Jus, Oat Streusel

1st - Prosciutto-wrapped Peaches, Fresh-pulled Mozzarella, Rossi Farms Heirloom Frisee, Pistachio Saba

2nd - Wilted Little Gem Lettuce, Charred Sweet Onions, Feta, Salsa Verde Vinaigrette

3rd - Mesquite-grilled Oregon Albacore, Summer Squash, Green Beans, Walla Wallas, Romesco

4th - Summer Fruit Crostata, Peach Leaf Ice Cream

1st - Salad of Watermelon, Jicama, Cucumbers, and Feta with Fresno Puree

1st - Farm Greens, Fennel, Pickled Berries, Mint, Pistachio, Portland Creamery Chevre, Basil Vinaigrette

1st - Grilled Octopus, Flat Bread, Arugula, Aioli

2nd - Summer Green Bean Salad, Fried Pocha Beans, Pecorino, Sherry Vinaigrette

3rd - Grilled Tails and Trotters Pork Loin Chop, Smashed Yukon Potatoes, Blistered Padrons, Apricot Butter

4th - Oregon Berry Tart, House-spun Ice Cream

1st - Pork Belly, Fire-roasted Tomato Sauce, Arugula, Pecorino, served over Grilled Bread

2nd - Heirloom Tomatoes, House-pulled and Smoked Mozzarella, Basil, Lemon Oil

3rd - Summer Risotto with Spot Prawns, Micro Greens, and Parmesan Frico

4th - Mango Sorbet with Bruleed Pineapple

1st - Family-style Charcuterie Board: Boar Rillette, Foie Mousse, Laurelhurst Market Sausage, House Cheese, Pickles, Apple Mostarda, Lavash Crackers

2nd - Beet Carpaccio, Marinated Heirloom Carrots, Feta, Mint, Pistachio, Citrus Vinaigrette

3rd - Cedar Plank Salmon, Warm Beluga Lentils, Runner Beans, Persillade

4th - Summer Berry Crisp, Lemon Verbena Ice Cream

1st - Heirloom Tomato Gazpacho with Ceviche and Grilled Bread

2nd - Cobb Salad with Buttermilk Dressing, Hard-boiled Eggs, Blue Cheese, Bacon, Tomato, Avocado

3rd - Jalapeno and Pickled Squash-mopped Pork Ribs with Baked Beans and Slaw

4th - Summer Berry Cobbler with Housemade Vanilla Ice Cream

1st - Fennel-crusted Oregon Albacore, Piperade, Rye Bread, Micro Greens, Preserved Lemon Aioli

2nd - Salad of Mizuna Lettuce, Sweet Onions, Cherries, Hazelnuts, Chevre, Mint and Basil Vinaigrette

3rd - Mesquite-grilled Teres Major, Pocha Bean Succotash, Dijon Tarragon Demi Sauce

4th - Jim Dixon Olive Oil Cake, Cava-poached Peaches, Pistachio Dust

1st - Fried Green Tomatoes, Spicy Mustard Greens, Blackened Vinaigrette, Remoulade

2nd - Tuna Tartare, Pickled Beets, Candied Ginger, Crostini

3rd - Roasted Poussin, Herbed Fingerling Potatoes, Padrons, Country Glaze

4th - Olive Oil Cake with Summer Berry Compote

1st - Tuna Carpaccio, Toy Box Tomatoes, Cucumber, Micro Greens

2nd - Sweet Corn Bisque with Hazelnut Pesto

3rd - Grilled Flat Iron Steak, Oil-poached Potatoes, Runner Beans, Tomatillo Salsa

4th - Peach Cobbler, Housemade Ice Cream

1st - Citrus-marinated Albacore Sopitos

2nd - Napoles, Heirloom Melon, Radish, Crispy Chickpeas, Queso Fresco

3rd - Chili-rubbed Piedmontese Bavette, Black Bean Puree, Off-the-Cob Elotes, Tomatillo and Avocado Salsa

4th - Cinnamon Brown Butter Cake, Mezcal-macerated Summer Fruit, Creme Fraiche

1st - Bulgogi Beef Croquette, Butter Lettuce, Banh Mi Pickles, Fresh Herbs, Gochujang Aioli

2nd - Grilled Cabbage Salad, Cashews, Radish, Shrimp Crouton, Spicy Lime Vinaigrette

3rd - Adobo Braised Pork Shank, Butternut Squash Polenta, Mustard Greens, Pumpkin Seed

4th- Bartlett Pear Crisp, Orange and Sichuan Peppercorn Ice Cream

Friday, October 30

1st - Eggplant and Crabmeat Casserole with Cheese Sauce

2nd - Fried Oyster Wedge Salad with Russian Dressing, Laurelhurst Market Bacon Lardons, Pickled Celery, and Scallion

3rd - Pepper Jelly Glazed Meatloaf with Cornbread Dressing and Buttermilk mashed Potatoes

4th - Banana Pecan Pudding Cake with Spiked Chantilly Cream

1st- Beef Stroganoff Raviolo, Celery Root Puree, Creamed Chantrelles

2nd - Cauliflower Soup, Mama Lil's Romesco, Thyme Crouton

3rd - Spice Rubbed Coppa, Pork and Beans, Apple, Walnut Gremolata

4th - Brown Butter and Pear Buckle, Preserved Cherry, Chantilly

1st - Crab and Celery Root Remoulade Tartine with Pickled Pear, Mint, and Dill

2nd - Chantrelle Goulash Gratin with Laurelhurst Market Bacon, Espellete, and a Pecan Breadcrumb

3rd - Braised Short Rib with Goat Cheese Grits and an Apple Radish Slaw

4th - Olive Oil and Black Pepper Cake aside Sweet Potato Ice Cream

1st – Creamy Mushroom Soup, Crispy Leeks, topped with Lemon Olive Oil

2nd – Salad of Frisée, Pomegranate, Cara Cara Oranges, with Citrus Vinaigrette

3rd – Bone-in Pork Chop, Roasted Cauliflower, Mama Lil's Peppers, Confit Garlic, and Parmesan

4th – Port Brownie with Vanilla Ice Cream and a Bourbon Caramel Drizzle

Amuse – Port-braised Fig, Walnut Crunch, Blue Cheese, Honey, on Pastry

1st – Petite Oyster and Brie Soup with Thyme Crouton

2nd – Scallop Carpaccio, Tart Apple, Celeriac, Tarragon, Pomegranate, Broken Blood Orange Vinaigrette

3rd – Slow-roasted Beef Ribeye with Brussels Sprouts, Fingerling Potatoes, Sage, Black Garlic, Parsnip Soubise, and Truffle Demi Glace

4th – Dark Chocolate and Kahlua Trifle with Almond Toffee

1st – Vietnamese Braised Pork Belly, Curried Carrot, Pickled Delicata Squash, Herbs

2nd – Arugula Salad, Spiced Cashew, Pear, Radish, Miso Vinaigrette

3rd – Spicy Korean Seafood Stew with Cod, Manila Clams, Gochujang, Bok Choy

4th – Green Tea Panna Cotta, Blood Orange, Pine Nuts

1st – Twice-baked Delicata Squash with Creamed Brussels Sprouts, Chanterelles, Cotija Cheese, Saba

2nd – Ponzu-marinated Yellow Fin Tuna, Heirloom Oranges, Dancing Roots' Peppery Arugula, Lemon

3rd – Grilled Cattail Creek Lamb Shoulder, Broken Potatoes, Braised Kale, Harissa

4th – Apple Hand Pies with Housemade Caramel

1st – Iceberg Wedge Salad with Laurelhurst Market Pastrami, Fire-roasted Peppers, Iced Onion, Cucumber, Smoked Bleu Cheese, and a Creamy Roasted Garlic Dressing

2nd – Main course served family-style

Flat-top House Ground Chuck Burger on a Fleur de Lis Potato Bun, accoutrements to include: Pimento Cheese, Simpatica Peppered Bacon, Housemade Zucchini Pickles, Butter Lettuce, Shaved Sweet Onion, Ke

3rd – Malted Chocolate Cake with Torched Marshmallow Fluff

1st – House-smoked Black Cod Fritters with Tartar Sauce, alongside Shoe String Potatoes and Lemon-dressed Arugula

2nd – Winter Squash Soup, topped with Pickled Delicata, and Hazelnut Pesto

3rd – Pork Tenderloin Schnitzel with Apple Butter, Foraged Mushrooms, Mustard-braised Sauerkraut, and Kale Spaetzle

4th – Housemade Rum-infused Creamsicle

Amuse – Champagne-poached Prawn, Chervil, Lemon, Brioche

1st – Cauliflower Soup, Foraged Mushrooms, Browned Butter

2nd – Salad of Endives, Blood Orange, Shaved Beet, Hazelnut Brittle, Meyer Lemon Vinaigrette

3rd – Herb Salt-crusted New York Steak Oscar Style, Winter Vegetable Panzanella, Celeriac Puree

4th – Dark Chocolate and Red Velvet Delice

Amuse – Champagne-poached Prawn, Chervil, Lemon, Brioche

1st – Cauliflower Soup, Foraged Mushrooms, Browned Butter

2nd – Salad of Endives, Blood Orange, Shaved Beet, Hazelnut Brittle, Meyer Lemon Vinaigrette

3rd – Herb Salt-crusted New York Steak Oscar Style, Winter Vegetable Panzanella, Celeriac Puree

4th – Dark Chocolate and Red Velvet Delice

Grilled Green Beans, Red Onion, Mama Lil's Peppers, Hollandaise

Duck-fat Roasted Fingerling Potatoes with Gremolata and Romesco

Buttermilk Biscuits with Fried Chicken Gravy

Root Vegetable and Tarragon Frittata with Goat's Milk Cheese

Griddled Breakfast Bread Pudding with Buttermilk Pecan Syrup and Spiked Chantilly

Various Mesquite Grilled Laurelhurst Market Breakfast Meats

Amuse – Applewood Smoked Ruby Trout, New Potato, Preserved Citrus Aoli

1st – Foraged Mushroom, Brown Butter Spaetzle, Housemade Lemon Ricotta, Soft Herbs

2nd – Warm Root Vegetable Salad, Walnut, Cider Vinaigrette

3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables

4th – Torteau de Chevre, Grape Sorbet, Hazelnut Brittle

1st – Simington Farms Beet and Cabbage Salad, Fresh Dill, Smoked Blue Cheese, Roasted Pumpkin Seeds, Creamy Herb Dressing

Family-style Main: -Grilled Achiote-spiced Mary's Whole Chicken -Mom's Baked Beans with Laurelhurst Market Bacon -Braised Winter Greens -Masa Jalapeño Cheddar Cornbread with Honey Butter

3rd – Chocolate Brownie à la mode with a Salted Caramel Chocolate Sauce

Amuse – Pastry with Blue Cheese, Fig, Walnut, and Honey 1st – Applewood Smoked Ruby Trout, Celery

1st - Root and Apple Slaw, Parsnip Puree, Crispy Carrots

2nd – Foraged Mushroom Spaetzle with Lemon Ricotta and Soft Herbs

3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables

4th – Torteau de Chevre, Grape Sorbet, Hazelnut Brittle

1st – Woodfired Mussels with Green Chorizo and Crusty Bread

2nd – Salad of Citrus, Saffron, and Dried Apricot

3rd – Slow Roasted Porchetta with Grilled Vegetables and Hazelnut Pesto

4th – Tart Apple Crostata with Pecan Ice Cream and Calvados Caramel

1st – Chile Verde Pork Posole, Pickled Radish, Cilantro, Tequila Crema

2nd – Lime Cured Gravlox Frisée, Roasted Poblano, Red Onion, Avocado Vinaigrette, Ancho Crouton

3rd – Seared Flank Steak, Goat Cheese Masa Cake, Epazote, Smoked Brisket and Black Bean Stew, Escabeche

4th – Chocolate Mole Brownie, House-spun Cinnamon Ice Cream, Pumpkin Seed Brittle

1st – Grilled Lamb Meatball, Crusty Bread, Romesco, Chevre

2nd – Farm Greens, Kohlrabi, Radish, Pickled Red Onions, Champagne Vinaigrette

3rd – Pan Seared Chinook Salmon covered in Brown Butter, Grilled Kale Broccoli Rabe, Farro, and Nettle Pesto

4th – Buttermilk Pie with Apple Preserves

- Simpatica Fried Chicken with our Housemade Five Pepper Jelly

– Cauliflower Mac and Cheese

– Smoked Ham Hock Collards

– Sweet Potato Mash

– Buttermilk Biscuits

– Creamy Celery Root and Apple Slaw

-Chocolate Cake with Warm Butterscotch Pudding and Boozy Whipped Cream

1st – Buttermilk Ricotta Bruschetta with Asparagus, Avocado, Blistered Tomato & Pine Nuts

2nd – Chilled Cucumber Soup with Shrimp and Radish

3rd – Gently Roasted Salmon with Peas, Carrots, and Hollandaise

4th – Lime Pie with Ginger Snap Crust

1st – Roasted Asparagus, Hard Cooked Egg, Tarragon, Whipped Chevre, Green Garlic Chimichurri

2nd – Wedge Salad, Radish, Mama Lil's Peppers, Fresh Herbs, Pancetta, Creamy Feta Dressing

3rd – Northwest Bouillabaisse with Manila Clams, Sole, Prawns, Saffron Rouille

4th – Rhubarb Buckle with Ginger and Fennel Ice Cream

Amuse – Shrimp Crepenette, Citrus

1st – Rabbit Strudel, Rhubarb, Tarragon, Fennel

2nd – Burrata, English Pea, Radish, Pistachio Brown Butter

3rd – Smoke-roasted Ribeye, Shaved Asparagus, Morel Hollandaise

4th – Goat Cheese Truffles with Sherried Piperade, Wilted Nettles, and Toast

1st – Ravioli: Asparagus, Leeks, House Ricotta, Fontina, Pumpkin Seed Brown Butter, Sorel

2nd - Miners Lettuce, Radish, Pickled Fiddle Heads, Creamy Bleu Cheese Dressing

3rd - Grilled Pork Tenderloin, Chimichurri, Three Bean Salad – Fava, Green, and Runner

4th – Housemade Flan with Rhubarb Syrup

- Simpatica's Fried Chicken

- Warm Yam Potato Salad

- Creamy Spring Pea Salad with Laurelhurst Market Ham

- Green Bean Casserole with Foraged Mushrooms Cream and Crispy Onions

- Corn Pudding

- Buttermilk Biscuits with Salted Honey Butter

- Warm Brownie Sundae with Pecan Ice Cream, Bourbon Chocolate, and Milk Crumb