At the new Cowhorn Kitchen, the menu moves in real time—guided by the season, the market, and the moment. Our biodynamic wine pairings evolve alongside it, featuring Cowhorn’s Rhône-style varieties plus selections from our sister biodynamic estate in the Willamette Valley, Johan Vineyards. 

We currently have 32 biodynamic wines available by the glass or woven into our pairing track. So, whether you’re stopping in for a nosh and a sip or settling in for Chef Evan's full epicurean journey with pairings, you’ll find a thoughtful, ever-evolving selection of biodynamic wines at the ready.

Stay tuned—a new track of house-made botanical zero-proof pairings for designated drivers is in development. Below is the menu of the moment. We look forward to serving you this weekend.

CONSOMMÉ

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CANAPÉS | 20

TROUT ROE, CRÉME CRU

LAMB TENDERLOIN TARTARE, PRESERVED JAPANESE QUAIL EGG, MUSHROOM CARAMEL

DUCK, SHOKUPAN, SPRING GLEANING

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SCALLOP CRUDO | 22

TIGER’S MILK, YUZU GELEE, LEMONGRASS, CHILI

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CRAB FRENCH TOAST | 20

YUZU CUSTARD, BLACK GARLIC MOLASSES, EGG YOLK FUDGE, MISO CARAMEL

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HUDSON VALLEY FOIE GRAS | 22

STUFFED MORELS, BRIOCHE, KOSHO, RAAB “HOLLANDAISE”, CHAMPAGNE VINEGAR

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BLACK BASS | 25

ROOT VEGETABLE ESPUMA, MEYER LEMON RELISH, WALKING ONION

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UMPQUA LAMB | 28

CHARCOAL, ORANGE REDUX, SUNCHOKE, BRASSICA

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PUDDING | 14

BRIOCHE, MISO, SAKE, CARAMEL, OAXCAN CHOCOLATE

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OKINAWA BLACK SUGAR ICE CREAM | 14

CARAMELIZED MILK CRUMBLE, APPLE, HONEY