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Menu

 

tasting menus

CHEF'S TASTING MENU

Approximately seven courses of our chef's off-menu selection. Entire table participation required. Please allow two hours.

Vegetarian, vegan, gluten-free, pescetarian, and other dietary restrictions honored.

$90 - $125
Beverage pairings + $60 - $100

 

GRAND TASTING

Fifteen to twenty courses of our chef's selection. Chef's counter seating and parties of two only (ages 21+). Please allow three hours.

Vegetarian, vegan, gluten-free, pescetarian, and other dietary restrictions honored.

$180 ADVANCE TICKET ONLY
Beverage pairing +$100

 

a la carte menu

SHARED PLATES

seeded sourdough, whipped cultured butter, pickled maple blossom, earth syrup 10

fresh baked brioche, teff flour, spiced  rabbit “doro wat” filling, yogurt, shallot 5 each

korean fried oyster, gochujang glaze, kohlrabi, candied sesame sea salt 5 each

waldorf salad, dehydrated grape, apple, bleu cheese, celery, walnut verjus vinaigrette 13

cauliflower “chilaquiles,” manchego, lime crema, jalapeno honey hot sauce, curtido 15

smoked black cod mousse, baguette, garden pickles, brown butter vinaigrette 14

smoked sweetbreads, baked parsnip fritter, curry, alpine cheese, pea shoot 16
spiced quail, creme fraiche, cranberry bean, sherry, baby turnip, red frill mustard 21

herb-cured pork chop, wild mushroom, celery root puree, carrots, spiced whey demi 34
crispy pig head “candybar,” d’anjou pear, champagne soup, merlot cabbage, serrano 16

SWEETS

dreamweaver goat milk cheese (paso robles, ca), elderberries, candied walnut, seeded sourdough 12
lemon posset,
heirloom grapes, lemon poppyseed cake, grape sorbet, citrus chantilly 12
foie gras cake batter*,
fresh strawberries, brandy and olive oil cake, sprinkles 15

Please use this menu as a sample, as our menu changes daily depending on seasonality and product quality.

 

WINES BY THE GLASS

white - by dryness, from saltines to buttered biscuit
bubbles
blue mountain brut, okanagan nv (ca) …………………............. 16/64
sauvignon/semillon
château des antonins, bordeaux ‘16 (fr) ……  12/48
albariño
granbazan ‘etiqueta ambar’ rias baixas ‘16 (es) …………….. 14/56
chardonnay
orin swift ‘mannequin’ napa ‘15 (ca) ……...…….………….. 16/64

red - by weight, from packing foam to fire truck
trepat
succés ‘la cuca de llum’ catalunya ‘16 (es) …………………………… 14/56
willamette valley pinot noir
art + science, ribbon ridge ‘15 (or) …  15/60
columbia valley cab blend
mark ryan ‘the dissident’ ‘16 (wa) ……. 20/80


the good stuff
white hermitage
jl chave selections ‘12 (fr) …………………………….…… 44/175
alsace blanc
marcel deiss ‘grasberg’ ‘12 (fr) …………………………………. 40/160
orange ribolla gialla
matthiasson, napa valley (ca) ‘16 ………..…….. 30/120
willamette pinot noir
big table farm ‘wirtz vineyard’ ‘15 (or) ….. 33/132
burgundy
simon bize et fils, aloxe corton, ‘les suchot’ ‘14 (fr) …. 40/160
tempranillo
a. fernandez ‘tinto pesquera’ ribera del duero ‘14 (es) 25/gl
syrah
fayolle fils & fille les dionnieres’ hermitage ‘13 (fr) ………. 30/120
châteauneuf-du-pape
le vieux donjon ‘16 (fr) …………………………….. 38/150
mourvèdre
château de pibarnon ‘13 (bandol, fr) ……………………..…. 32/125
napa valley cabernet
shafer ‘one point five’ ‘15 (ca) …………………….. 44/gl

COCKTAILS - 15

Pineapple and Spice Rum, Pineapple Vinegar, Allspice Dram, Lemon
Second Spring, Carpano Antica, Campari, Peach Liqueur, Tonic
Right as Rain, Gin, Chartreuse, Celery Bitters, Vermouth
Smoke and Briar, Mezcal, Raspberry and Coriander Shrub, Lime, Honey

BEER

pfriem pilsner 16.9oz btl. (hood river, or) 11
ninkasi ‘helles belles’ helles lager 12 oz. btl. (eugene, or) 9
laurelwood ‘workhorse’ ipa 12 oz. can (pdx, or) 8
counterbalance ipa 12 oz can (seattle, wa) 8
snowdrift off-dry red-fleshed cider 750ml (wa) 22

WINES BY THE BOTTLE

please inquire, info@edenhillrestaurant.com

Corkage, $25 per bottle, limit two bottles

beverages

 

CHEF’S TASTING MENU

$150 per person
dietary restrictions will be honored with advance notice

-
fried brioche european oyster, malt vinegar mayonnaise
aged beef tartare,* purple shiso, black truffle, cloudburst pilsner
fermented blood orange and chicory, whipped ricotta, walnut butter
sea scallop with coppa crust, celeriac, green apple, egg yolk jam, coriander cultured cream
hibiscus sorbet, fresh red rose ice
poached duck, potato rosti, fennel, grilled duck heart, madeira
calamansi tartlet, white chocolate curd, candied oregon filbert
dark chocolate and kahlua kisses, edible silver

valentine’s day 2019