Most of our proteins this weekend hail from right here at home in Oregon, and the menu is infused with some of the first fresh flavors of spring.

We’re featuring wagyu from Rogue Pacific, lamb from Umpqua Valley Ranch, Dungeness crab from Astoria, Dover sole from the Oregon Coast, and duck from Liberty in Sonoma.

Chef Evan hand-harvested some of the season’s first cherry blossoms, reduced them into a fragrant glaze that celebrates the essense of early spring.

This week’s duck is aged in beeswax — a traditional technique that gently concentrates its flavor and yields a silky, supple texture.

Our menu evolves little by little, day by day — an open invitation to experience peak ingredients at their very freshest.

CONSOMMÉ

CANAPÉS

TROUT ROE, CRÉME CRU

WAGYU TARTARE, PRESERVED JAPANESE QUAIL EGG, MUSHROOM CARAMEL

TROUT MOUSSE, SHOKUPAN, COMPRESSED RADISH

SCALLOP CRUDO

TIGER’S MILK, LOCAL MICROS, LEMONGRASS

MOUNTAIN YAM BISQUE

OREGON LING COD, SHIO KOJI, CHILI OIL, MEYER LEMON RELISH

SMOKED CUSTARD

DUNGENESS CRAB, MOLASSES, YUZU KOSHO, KOHLRABI

WAGYU

EGG YOLK TOFFEE, TRUFFLE ROYALE, SWISS CHARD, KABOCHA

LAMB

SMOKED TEA, RED CURRANT, PUMPKIN, QUINCE, FOIE GRAS

PUDDING

CINDERELLA PUMPKIN, BRIOCHE INFUSED CREAM, MISO CARAMEL, OAXACAN CACAO

BROWN BUTTER SORBET

CARAMELIZED MILK, PEANUT BUTTER MARSHMALLOW

Chef driven
Ingredient inspired

VIEW THE MENU

BOOK YOUR TABLE

KITCHEN & WINE
130 NORTH 5TH STREET
JACKSONVILLE, OREGON
(541) 702-2500

VINEYARD & GARDEN
1665 EASTSIDE ROAD
APPLEGATE VALLEY, OREGON
(541) 899-6876