Jesup Hall

Freshly shucked oysters served with house shallot mignonette and lemon.

Hand-cut prime beef with capers, cured egg yolk, and house sourdough crostini.

Creamy burrata cheese, local heirloom tomatoes, fresh basil, and aged balsamic glaze.

Pan-seared lump crab cakes served with zesty lemon herb aioli.

Custom-blend beef patty, aged cheddar, thick-cut bacon, and house truffle fries.

Creamy Arborio rice with wild forest mushrooms, Parmigiano-Reggiano, and white truffle oil.

Alaskan salmon served over lemon potato mash, baby asparagus, and beurre blanc sauce.

Tender lamb rack with provencal herb crust, creamy polenta, and port wine reduction.

8oz prime filet mignon topped with roasted bone marrow butter and fondant potatoes.

Small-batch bourbon, angostura bitters, local maple syrup, and smoked orange peel.

House-made lemonade infused with organic lavender blossoms and fresh mint.

Curated Oregon Pinot Noir featuring notes of dark cherry and subtle oak.