The Oregon ‘Omakase’ Tasting Experience
$215 per person
Philosophy: Borrowed from Japanese, meaning 'to entrust' (任せる, makaseru). The “Oregon Omakase Experience” is conceived to be the next evolution of the traditional, prix-fix, fine-dining menu.
Menu: Your evening will open with an ‘amuse bouche’ and prior to dessert, you will be welcomed to a tasting of cheese from our fromagier and his cheese chariot. After about 10 courses, our “Into the Woods” dessert is a shared, mycological, pièce de resistance.
Wine: In lieu of wine pairings, we offer this menu alongside our world renowned list of Oregon Wine, especially Pinot Noir, that we have been developing, aging, and cellaring for the last 25 years.
No Sales Tax in The State of Oregon
Summer, 2025
Tête de Cuvée
$335 per person
For those seeking the most exclusive experience we offer the Tête de Cuvée Oregon Omakase Menu. This enhanced offering includes caviar, foie gras, authentic Japanese Wagyu, and begins with a glass pour from one of our favorite sparkling wine producers.
Indulgent Additions
Tsar Nicoulai White Sturgeon Caviar**
Reserve $115/oz
Golden Reserve $195/oz
Crown Jewel $460/oz
Northwest Oysters on the half shell** $4/each
with a trio of mignonettes (6 piece minimum)
Bone Marrow $35
with Calabrian chili, fresh rosemary butter,
and rosemary pinot demi-glace
Optional infused bourbon ‘washes’:
Bacon Fat $35, Bone Marrow $40,
55 Day dry-aged steak $45, Duck Fat $50,
A5 Wagyu $55
5 Course Menu
$155 per person
Changes Seasonally
Assembly of our "Into the Woods" Dessert board for 10 guests.
Sample Menu Items:
(subject to change)
Prelude
Phyllo cone, filled with mascarpone and Briar Rose Creamery fromage blanc, and buttermilk, mixed with chives and truffle oil, white sturgeon caviar from Czar Nikolai farms in California
First
Escargot, black trumpet mushroom, garlic verjus blanc butter, roasted pineapple citrus emulsion and duck fat popcorn
Second
‘Oyster of the day’ prepared Rockefeller with foie gras and truffle butter, breadcrumbs and Grana Padano
Third
Seasonal greens, apricot dressing, candied hazelnuts, Oregon Rogue Creamery smokey blue, bacon lardons, and pickled beech mushroom
Fourth
Oregon Albacore, mixed with house fermented chili, black trumpet and garlic aioli, green onions, Asian pickled cucumbers, layered with fried wontons, and an egg yolk-sesame sabayon with bonito flakes, and togarashi
Fifth
Three mushroom tart: Slippery jack, porcini and button mushroom custard, and phyllo dough, slippery jack mushroom puree and romesco sauce
“Risotto”: Slippery jack and porcini mushrooms with parmesan cheese
Soup: Puree of slippery jack mushrooms with crème fraiche
Sixth
Northwest shoyu mussels, kombu dashi, wood ear and togarashi “ramen” compound butter and fried rice noodles
Interlude
JPH refresher, watermelon juice, passion tea, and versus blanc with compressed honeydew
Seventh
Tuscan inspired sturgeon marinaded in a sun-dried tomato romesco with braised fennel and pangrattato with fried capers, Castelvetrano olives and lobster muhsrooms
Eighth
BBQ rubbed duck breast, Carolina BBQ sauce and watermelon radish slaw
Ninth
In house dry aged prime NY strip with garden salsa
Chariot de Fromage (optional)
Cheese Cart: a selection of 10+ cheeses from around the world served with rotating accoutrements
Into The Woods
Mushroom Terrarium: Deconstructed marionberry crisp, vanilla-candy cap ice cream, marionberry compote, oatmeal crisp and mascarpone mushrooms
Smore’s Cake: Graham cracker cake, chocolate mousse, mushroom dirt and mushroom marshmallow
Orange Creamsicle: Vanilla cream Bavarian, orange glaze, orange coulis, candied orange peel, sugar leaf, and angel food cake mushroom
