Pop-Up Event: Late Day Dinner Seating

Get ready for an exciting five-course dinner experience! We will soon offer two seatings for this special event: the first at 3 p.m. and the last at 6 p.m. We can’t wait for you to join us as we unveil our new vegetarian menu options, which promise to be a delightful addition. Don’t miss out on this culinary delight adventure!

Menu of the Month:

Hors d’oeuvre

Pimento Cheese & Thyme Gougères: Light and airy cheese puffs made with sharp pimento cheese and fresh thyme. These delicate bites incorporate the quintessential Southern cheese spread into a French-inspired pastry, creating an elegant first impression. The seasonal fresh thyme adds brightness that balances the richness in later courses.

Appetizer

Okra & Green Tomato Fritters: Crispy fritters combine fresh okra and tart green tomatoes with cornmeal batter. This appetizer showcases two quintessential Southern vegetables in a form that highlights their complementary textures. Early season okra and green tomatoes connect to spring’s first harvests.

Salads

Willamette Valley Green Salad with Oregon Hazelnuts: Local spring greens with Willamette Valley hazelnuts, berries, and citrus vinaigrette. This salad pays homage to your restaurant’s Oregon home while maintaining Southern-inspired elements. Tender greens, crunchy nuts, and bright dressing provide textural contrast.

Entrée

Red wine braised beef short ribs: Tender, fall-off-the-bone beef short ribs are slowly braised in a rich, intensely flavored red wine sauce. The ribs are first seared to develop a caramelized crust, then simmered for hours with aromatic vegetables, fresh herbs, and a bold red wine, such as Pinot Noir or Bordeaux, until the meat is meltingly soft and infused with savory complexity.

Dessert

Popovers: Buttery popovers served with sweet bourbon pastry cream, and raspberry jam.

We can’t wait for you to join us on this culinary adventure!