Winter, 2025
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.
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.
Assembly of our "Into the Woods" Dessert board for 10 guests.
Our Sourcing
The Joel Palmer House is proud to support responsible food purveyors in our delicious part of the world. We source duck from Maple Leaf Farms, Oregon beef from Painted Hills Farms, wild foods from local foragers, fresh oysters from the Pacific Northwest, and responsibly farmed sturgeon caviar from Tsar Nicolai Caviar.
Click Here to see a full list of our Purveyors
Dietary Restrictions
Gluten Free / Celiac: Fully Accommodatable
No Sales Tax in The State of Oregon
Sample Menu Items:
(subject to change)
Lobster Salad Amuse Bouche
Maitake Hummus
(vegetarian) wasabi and pea hummus, roasted sesame seeds, pickled ginger, fried wontons, pickled black trumpet
Tsar Nicoulai White Sturgeon Caviar**
(supplemental course)
Reserve $115/oz supplement
Golden Reserve $195/oz supplement (requires 5 days advance notice)
Crown Jewel $460/oz supplement (requires 5 days advance notice)
sustainably farmed in California, served with traditional accompaniment
Seasonal Salad
baby kale, apple cider and maple dressing, candied hazelnuts, and Oregon Rogue Creamery Smokey Blue, bacon lardons, pickled enoki
Interlude
Dueling Gazpachos
Elk Tartare**
house fermented chili, black trumpet aioli, capers, and baking spice pickled shallot
Joe’s Wild Mushroom Soup*
purée of Slippery Jack Mushrooms (Suillus luteus) with a sunken quenelle of mushroom risotto
Three Mushroom Tart*
Slippery Jacks, Porcini (Boletus edulis), and Button Mushrooms (Agaricus bisporus)
Escargots garlic butter, black trumpet mushrooms
(Craterellus cornucopioides), and rhubarb & citrus emulsion
Pan Seared Scallops (add ½ oz Caviar $45)
Pan seared scallops, pork belly jus, asparagus with Polonaise, lemon emulsion, chantarelles
Sturgeon (add ½ oz Caviar $45)
Tandoori-crusted, with acorn squash lobster mushroom bisque, cilantro-mint chutney and
Steamed Mussels
Northwest Shoyu Mussels, kombu dashi, black trumpet & togarashi ‘ramen’ compound butter
Tandoori Duck Breast (add pan-seared foie gras $20)
rosemary and honey blackened duck breast, apple stuffing, orange-cranberry reduction, matsutake
55 Day-In-House-Dry-Aged Prime NY
with fresh herb truffle salsa (Tuber Oregonense)
Chariot de Fromage (optional)
Cheese Chariot: a selection of 10+ cheeses from around the world
Into The Woods
Mushroom Terrarium, Bananas!, Pumpkin Patch, Ice Cream and Sorbets
Snickerdoodle mushroom dirt, cinnamon roll, apple compote, caramel méringue mushroom
