chef brett smith

smoking our brown sugar and marjoram cured Berkshire bacon. thanks PolyScience.

rolling out the new menu today. keep your eyes peeled for photos of all the new dishes and make sure YOU COME IN AND TRY THEM!

An appetizer I will be featuring this weekend is going to involve headcheese, which is not a cheese at all, but essentially a terrine featuring the meat from a pig’s head and trotters. I will probably serve it with some pickled fruit and some nice bread from the Co-op, but we’ll see.

Starting on Wednesday, I have a new sous chef — Micah Melton.  I am very excited for the direction of the food. Micah and I have been working together starting in culinary school and I got him a job at Linn Street.  We both ended up dropping out together and we’ve been working closely on new ideas for both regular menu items as well as new, exciting specials and dessert items.  Be sure to stop in and see what we are up to.

With Micah taking over as my sous chef, I want to publicly thank Chad Shoemaker for everything he has done for me and the restaruant.  I have a lot of respect for him as a chef and wish him the best of luck in his journey to Oregon.  Thanks, Chad.

my suckling pig came in today for a new appetizer. i’m braising the majority of it, making soup with the head and feet, and i am trying a miso cure on the belly for sort of an “asian bacon”. it was awesome to break down a whole pig because i have never had the chance to before. i would encourage it. it is a great way to see how an animal can be broken down and used in different ways. i literally didn’t throw away a single thing.

family meal today.

johnsonville’s slogan “heaven on a bun” may actually be a pretty damn accurate statement.

slow cooked pork belly, sous vide king salmon belly, kalamata lentils, asparagus, smoked cherry tomato, fennel sorbet, beet coulis

We are starting two new menus next week: new lunch on Monday and new dinner on Thursday.  Here is what the new dinner menu is going to look like:

Appetizer

Cheese

Selection of Domestic and Imported Cheeses with Changing Garnishes

14

Trout Pâté

Hickory Smoked Trout, Organic Sprouts, Lemon

10

Summer Roll

Marinated Yellowfin, Cucumber, Pickled Watermelon, Mint, Tangy Peach Coulis

11

Cured Salmon

Beet Cured Salmon, Carrot Chips, Potato-Chive Puree, Dill, Pine Nuts

12

Suckling Pig

Braised Suckling Pig Terrine, Pickles, Arugula, Bacon-Walnut Vinaigrette

12

Baked Brie

Brie, Yellow Tomato Jam, Friseé, Aged Balsamic, Pink Peppercorns

10

Crab Cakes

Corn Crust, Black Bean Salad, Avocado Mayonnaise, Bloody Mary Vinaigrette

12

Soup

Ever Changing Soup

4, 6

Lobster Bisque

Langoustine, Extra Virgin Olive Oil, Young Chives

5, 8

Salad

House

Selection of In House Dressings

4, 7

Beet

Roasted Beet, Gala Apple, Spanish Onion, Blue Cheese, Balsamic Vinaigrette

5, 8

Melon

Summer Melon, Prosciutto, Chevré, Blueberry-Pecan Dressing

5, 8

Capresé

Cold Smoked Cherry Tomatoes, Mozzerella, Basil Sorbet, Brioche

9

Entrée

Mac ‘n Cheese

Rigatoni, Asparagus, Caramelized Mirepoix, Spinach, White Cheddar-White Truffle Cream, Garlic Chips

18

Seared Scallops

Caramelized Diver Scallops, Coriander Split Pea Risotto, Confit Tomato, Bacon, Sweet Corn-Vanilla Bean Broth

24

Yellowfin Tuna

Coffee Rub, Daikon Fettucini, Summer Melon, Zucchini, Water Chestnuts, Wasabi-White Chocolate Ganache

23

Grilled King Salmon

Tequila Citrus Glaze, Israeli Couscous, Cherry Tomato, Pineapple-Black Pepper Coulis, Fried Basil, Lime

25

Pecan Chicken

Crushed Pecan Crust, Thyme Roasted Yukons, Seasonal Vegetable Sauté, Dijon Mustard Fondue

19

Crispy Duck

Duck Breast, Coconut-Yam Croquette, Poblano, Roasted Pineapple, Candy Orange Peel, Sour Cherry-Basil Gastrique

23

Pork Three Ways

Tenderloin Medallion, Braised Shoulder, Fried Belly, Sweet Potato Salad, Green Beans, Root Beer Syrup, Cilantro Coulis

24

Beef Tenderloin

Herb Crust, Thyme Roasted Yukons, Griled Tomato, Zucchini, Sweet Corn, Aged Sherry Demi Glace

28

Angus Ribeye

Chili Rub, Wild Mushroom-Goat Cheese Tamale, Black Bean Salsa, Farmhouse Cheddar Queso, Candied Jalapeño

28

Rack of Lamb

Falafel Crust, Lamb Sausage Spoon Bread, Beet-Carrot Salad, Medjool Dates, Basil Hummus, Grilled Lemon

29

crisp skin california sea bass, celeriac-goat cheese mash, organic scape, sweet corn, mushrooms, sweet corn chili puree