Leaves and Weeds Beet & Butternut – Watercress, roasted beets, butternut squash, toasted walnuts, $10
blue cheese, dressed with Cyprus pine vinaigrette.
Duck Terrine Salad –Duck terrine with pistachios, cherries, watercress, arugula, $12
apples with a house made sherry vinaigrette.
Wilted Spinach Salad - Golden raisins, smoked egg puree, pickled red onions, and house made pancetta, tossed with warm shallot-sherry vinaigrette and topped with grated egg.
Caesar - Organic romaine, and shaved pecorino Romano cheese, lightly tossed with anchovy vinaigrette, topped with diced egg and served with garlic grilled crutes.
Small Plates Charcuterie Plate – Liver pate, veal confit, house made sausage, served with grilled $12
bread and assorted condiments.
Beef Tartar - Finely chopped flat iron beef round, topped with a fried oyster, heirloom $13
radish slices and an umami lime sauce .
Dungeness Crab Sphere – A delicate all crab sphere served with wild mushrooms, $14
garlic aioli and crispy shallots.
Scallops – Seared scallops, pork belly confit, parsnip puree topped with an apple and house $14
preserved lemon salad and sweet soy. *Meats and produce are sourced locally whenever possible* 2101 Bailey Hill Rd, Ste L. Eugene, OR 97405. Ph. 541-684-8888 Lunch: Tues - Fri 11-2
Dinner: Tues – Thurs 5-10, Fri & Sat 5-11,
Sun - Family Dinners twice a month,
Pomme Frites - House cut, thin fries, tossed with garlic oil, shaved Pecorino Romano and sea salt, served with truffle aioli.
Escargot – Creamy garlic polenta topped with snails, spicy tomato sauce and a poached egg.
Porcetta Tonnata- Thinly sliced pork belly wrapped pork tenderloin with albacore sauce, arugula and shaved Parmesano Reggiano.
Big Plates Oxtail – Braised oxtails served over a cocoa risotto with spiced cherries and wild $19
Gnocchi – House made potato-lemon dumplings served with a butternut squash puree, $15
pickled red onions and crispy sage.
Flat Iron - Grilled 8 ounce Flat Iron steak, sliced and served with potato gratin, $23
sautéed seasonal vegetable and sauce lyonnaise.
Wild Boar Bolognese – Wild boar tossed in a rich and creamy tomato butter sauce and hollow noodles.
(Vegetarian Bolognese option $14)
Duck Breast –Tender seared duck breast with squash hash, winter fruit chutney and $17
Cassoulet – A hearty white bean stew with duck confit, smoked bacon and house made $15
Fish of the Day- Your server would be happy to tell you!
Sweet Plates Vanilla, Fig Crème Brulee – Crème brulee topped with a fig compote served with a raspberry coulis and a crisp tuile.
Coco Brownie – Decadently rich brownie made with browned butter, walnuts and topped with an orange blossom cream.
Cheese Plate- Assorted cheeses with their natural accompaniments.
$6 Market Price