Summer has arrived, and with it, the debut of our expanded summer menu — a menu built to showcase the best of the Rogue Valley and the Pacific Northwest in every bite. Like our 100% biodynamic wine list, every ingredient in our kitchen is organically farmed and sustainably sourced.
This week’s Pacific Catch is Oregon Coast rockfish, harvested from the cold, pristine waters of the Pacific. Sometimes called Pacific red snapper, it is prized for its delicate sweetness, firm, flaky texture, and remarkable versatility. Just as impressive is the fishery itself—among the best managed in the world, ensuring healthy oceans and sustainable harvests for generations to come.
This week we’re serving beef from
Pacific Rogue Wagyu, a fifth-generation family ranch on the lower Rogue River near
Tu Tu’ Tun Lodge. One of the first American ranches to raise Wagyu outside Japan, it produced the fifth full-blood Wagyu calf born in the United States. Our biodynamic chicken comes from Johan, our sister estate, better known to many for its acclaimed wines—and equally exceptional lamb.
Every bread on the menu — brioche buns, wood-fired flatbread, tagliatelle — is baked in-house, and every pasta is rolled and cut by hand. The vegetables, herbs, and fruit come exclusively from organic local farmers and foragers, harvested at their height.
It's a menu that could only exist here in the Rogue Valley: deeply seasonal, thoughtfully sourced, and designed to pair beautifully with more than 30 biodynamic wines from
Cowhorn and
Johan.
