this is only a sample menu prices and availability are subject to frequent change

finger food
for sharing - or not
entrees
artisan cheese & charcuterie
sweets
dessert libations

finger food

warm house marinated olives 4.
paprika spiced hazelnuts from freddy guys farm 3.
little t american baker bread + extra virgin olive oil 3.
assortment of pickled vegetables 4.

for sharing – or not

monterey bay sardine & caponata crostini, pecorino 7.
gathering together greens, hazelnuts, blackberry vinaigrette 7.
viridian farms heirloom tomatoes with herb vinaigrette 9.
roasted eggplant & tomato soup, agrumato 6.
salt cod brandade, crispy slaw + crostini 8.
proscuitto wrapped lettuces with fromage blanc 7.
wild boar ribs with spicy peach barbeque sauce 8.
beef carpaccio, horseradish crème fraîche, fried onions 8.
washington mussels, white wine, cream, tarragon 12.
autumn vegetables with walnuts & fig salsa 7.

entrees

roasted chicken, romano beans, tomato confit + aioli 14.
risotto verde: chard, summer squash, fennel, golden chantrelles 13.
seafood stew: rockfish, clams, calamari, saffron-tomato broth 14.
PLT: crispy pancetta, lettuce & tomato sandwich + pickles 9.
painted hills bavette steak, shell beans, basque peppers 17.
seared pork chop, corn spoon bread, roasted grapes 15.

artisan cheese & charcuterie
5. each

caña de cabra: spain, goat + marinated olives
pecorino fiore sardo: italy, sheep + cherry conserva
domaine du vallage: france, cow + glenora grapes
great hill blue: massachusetts, raw cow + buzzing canyon honey

chicken liver mousse: house made + red onion relish
bresaola: (air dried beef), bernina, uruguay + dijon mustard
soppresatta, wine-cured: molinari & sons, california + fennel
lonza: (dry-cured pork loin), venetian, canada + peach
salametto: fra’mani, california + cornichon
proscuitto: parma, italy + marcona almonds

sweets

flourless scharffen berger chocolate cake 6
vanilla bean crème brûlée 5
warm peach crumble, whipped cream 6

libation
Manzanilla, “La Gitana”, Hidalgo 6
Fino, Lustau 6
Fino, Alvear 5
Amontillado, “Carlos VII”, Alvear 7
Cream, Alvear 5
PX, Toro Albala, “La Noria”, Organic, 2003 10
PX, Toro Albala, 1979 12
Quinta do Noval, “LB-Finest Reserve”, Late Bottled 9
2001 Graham’s, LBV 9
2000 Quinta do Infantado, LBV 10
Quinta do Infantado, Tawny 7
Quinta do Infantado, Ruby 7
Barbeito, “Rainwater”, 5 Year Verdelho, Madeira 7
1980 Mas Amiel, Maury, France 16
Germain Robin, Alambic Brandy, Ukiah 10
Hennessy VSOP, Cognac 11
Clear Creek Distillery, Apple Brandy 2 Year, Portland 7
Clear Creek Distillery, Pear Brandy, Portland 9
Famille Dupont, Pommeau, France 7
Chambers, “Rutherglen”, Muscat, Australia 8
2007 Navarro Vineyards, Late Harvest Riesling, CA 10

french press coffee
Stumptown Coffee - roasted just up the street 3 / 6

foxfire teas - all are organic! 3

black
china breakfast
robust, malty and sweet
marvelous mango
black tea leaves with mango pieces,
marigold flowers and mango flavor

green
roasted kukicha
a meium bodied relaxing tea made from the
twigs and stems of the tea plant herbal infusions – caffeine free
peppermint
a NW variety of mint with a distinctive and
calming flavor; soothes digestion, promotes focus
jamaica red bush
robust, fruity and deep red; complex finish
of island fruit and rare spices; high in vitamin C
ginger – wonderfully fresh, sweet and zesty

a neighborhood bar & bottleshop • 2138 se division street • happy hour m – f 4 – 6
thanks to chef jeremy eckel, pastry chef jessica woods,
miles, anthony, matt, jason, ashley and chris for making this possible