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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

smoked salmon pate, warm pretzel rolls, muscovado mustard, radish, arugula 11
eden hill waldorf,
apple, red grape, bleu cheese, chestnut pecorino, walnut candy 13
foie gras mousse,
honey fig, pickled onion, earth syrup, seeded sourdough toast 16
confit beet salad,
young peaches, truffle vinaigrette, ferrus cheese, celery root 13
cauliflower “chilaquiles,”
manchego, lime crema, jalapeno honey hot sauce, curtido 14
anderson ranch lamb tartare,
cider, hot dijon mayonnaise, frisee, baguette 17
pork belly a la plancha,
smoked gouda grits, ground cherry salsa, fermented chili 19
dungeness crab lasagna,
scallop mousse, chicken jus beurre blanc, dill brioche 25
crispy pig head “candybar,”
d’anjou pear, champagne soup, merlot cabbage, serrano 16
hanger steak
, parsnip, mascarpone, king trumpet, carrot, fromage blanc crumble 24

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

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whipped goat curd, crudite cigar, fines herb

watercress veloute orb, grilled oyster, sourdough, dill oil

sourdough english muffin, whipped butter, char roe, lemon      

grilled king crab, leek, citrus, barley miso sabayon, washington black truffle

pig skin puttanesca, smoked olives, kumato

champagne sorbet, buddhas hand

wagyu striploin, celery root, foie bordelaise, sherry caramel, fried foie gras

dark chocolate big ferrero rocher drop, nitro nuts

petits fours

new year’s eve 2018