January Heritage and Harvest Supper: 6:30 PM Reservation

January’s Heritage & Harvest Supper is our love letter to winter in the Willamette Valley—bright, smoky, and grounded in the farms that feed us. We’re keeping it plant-forward and Southern at heart, with craft technique and clean flavors that let January produce lead.

We open with a sharp, briny amuse: collard-stem Chow Chow tossed in citrus and herbs, snapped against a duck-fat cornbread bite. It’s a one-bite manifesto: use everything, waste nothing.

Your hors d’oeuvres course is a field-pea salad that tastes like a memory—warm, earthy peas, pickled red onions, a bright chow-chow vinaigrette, a tangle of microgreens, and crisp cornbread croutons. South meets Valley in a bowl you’ll want more of.

For the appetizer, we riff on a New Year staple: Hoppin’ John risotto made with Carolina Gold rice and field peas, glazed with tomato & leek confit.

The main is Southern comfort dressed for Saturday night: hot chicken torchon (pancetta-stuffed) with an airy Alabama white-sauce sabayon and traditional braised collard greens. Heat is layered, not loud; texture is king; the finish is clean.

We close with a playful classic: bourbon tiramisu built on benne ladyfingers, brightened with lemon icebox cream, and glossed with Toasted Hazelnut–Chicory Crème Anglaise. Familiar, then better.

We’re sourcing from friends close to home—Gathering Together Farm and Denison Farms for brassicas, leeks, and collards; Freddy Guys for hazelnuts; Camas Country Mill for cornmeal and Carolina Gold. Every course is built to showcase January at its best.
We can’t wait for you to join us on this culinary adventure!