Carrot TartareOver mixed greens with pickled black trumpet mushrooms.
Joe’S Wild Mushroom Soup
Soup of the Day
Main Course
Beef StroganoffWith wild mushrooms over seasoned rice.
Top Sirloin of NW ElkOver lentils with pinot noir pepper demi-glaze, roasted garlic / candy cap mushroom glazed carrots.
SturgeonMarinated and served over quinoa with sautéed mushroom duxelle and cayenne aioli, seasonal vegetables.
Angel Hair PastaWith lobster mushrooms, local sweet corn and peppers.
8Oz Filet MignonPainted Hills Oregon beef with porcini and Szechuan demi glaze.Options:
Pan seared foie gras (+15.00)
Dessert
Seasonal Bread Pudding
Creme BruleeWith essence of candy cap mushroom.
Pot Au Chocolat
Trio of House Made Sorbets
Indulgent Additions
16.00Pacific NW Oysters½ Dozen, raw on the half-shell with pinot noir mignonette.
18.00Foie Gras 2 WaysPan seared and poached, with candy cap mushroom infused caramelized onion, black truffle and port reduction, pinot poached pear, and brioche.
9.00Wild Mushroom RisottoWith oregon white truffle oil.
14.00Heidi's Three Mushroom TartThe essence of what wild mushrooms are all about.
Chef Christopher's Mushroom Madness Tasting
Joe's Wild Mushroom Soup
Scallop Quenelles
Heidi's Three Mushroom Tart
Sturgeon
Filet MignonOptions:
Pan seared foie gras (+15.00)
Assorted Candy Cap Mushroom Desserts
Vegetarian Tasting
Joe’S Wild Mushroom Soup
Carrot Tartare
Heidi's Three Mushroom Tart
Angel Hair Pasta with Lobster Mushrooms
Portobello Wrapped in Puff Pastry with Mushroom Duxelle
