Soup du Jour   6

Crudités   6
Assortment of raw vegetables served with a medley of dressings

Artisan Cheese Plate   12
Our daily selection of small-crafted cheeses served
with mixed country olives & seasonal fruit

Estate-Cured Seafood Sampler   14
Prawns with our house cocktail sauce, smoked trout with
horseradish sauce and poached shellfish with pickled vegetables

Northwest Fresh-Shucked Oysters on Rock Salt   12
Champagne mignonette and pickled cucumber salad

Sonoma Foie Gras Wontons  14
Caramel apple and black pepper dipping sauce

Seared Scallops Provençal   13
Tomato confit, capers, white wine and garlic

Oregon Dungeness Crab Cakes   12
Grilled red onions, summer melon and tomato vinaigrette

Baby Leek and Potato Ravioli   9
Estate pancetta, crispy artichoke, fennel and sweet onion soubise
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King Estate Spring Mesclun Greens
Oven roasted tomatoes, lemon vinaigrette   6
with Oregon blue cheese   7

Romaine and English Cucumber Salad   8
Estate garden vegetables in a creamy parmigiano dressing

Butter Lettuce with Avocado, Grapefruit and Toasted Almonds   8
Red wine and roasted shallot vinaigrette

Substitute Garlicky Buttermilk Dressing on Any Salad
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King Estate Orecchiette Pasta and Tomato Garlic Broth   9
Grilled vegetables and parmesan
with King Estate BBQ Beef Jerky   15

The KE Burger   10
Tillamook Cheddar and Beefsteak Tomato served on our house bun with pommes frites and house style ketchup

Margherita Pizzette
Carolynn’s tomato sauce, mozzarella and fresh basil   8

BLT Pizzette
Maple-cured bacon, arugula and estate-grown heirloom tomatoes   9

Special Pizzetta – Chef Landsberg’s Daily Selection

King Estate BBQ Pork Ribs   12
Served with cabbage slaw and King Estate corn bread

Estate Cured Salumi and
Fresh Bufala Mozzarella Sandwich   11
Served on baguette with pear mustard, black pepper aioli and sweet potato chips

Grilled Northwest Albacore   12
Niçoise vegetables and black pepper anchovy aioli

Roasted Smoked Chicken   13
Local wild mushrooms, Jessie’s roasted fingerling potatoes and sautéed greens

King Estate BBQ Pork Ribs   12
Served with cabbage slaw and King Estate corn bread

Tarte du Jour   9
Served with King Estate Mesclun Greens with an oven-roasted tomato balsamic vinaigrette

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Grilled Shellfish with Tomato Risotto  29
Northwest mussels, Monterey Bay squid, prawns with local mushrooms

Sautéed Northwest Albacore   27
Confit of tomatoes, artichoke purée, basil and olive niçoise sauce

Alaskan Halibut   29
Little neck clams, sweet corn, peas and fennel in a lemon basil sauce

Roasted Smoked Whole Spring Chicken   29
Caramelized carrots, parsnips, roasted garlic and poultry jus

Roasted Laughing Stock Farm Pork Chop   25
Creamy polenta, roasted peaches, porcini mushrooms and sage sauce

Filet of Knee Deep Cattle Company Beef Tenderloin  34
Parsnip purée, caramelized garlic and a portobello pinot noir sauce  Served with foie gras   42

Goat Cheese and Wild Mushroom Cannelloni  20
Served with a daily selection of roasted King Estate vegetables and smoked tomato vinaigrette sauce

Sides: Truffle oil on any dish 2, Pommes Frites 3, Sautéed Greens 3,
Roasted Vegetables
    Chef Landsberg’s daily choice fresh from our gardens
    Individual Serving  4
    Family Serving  8

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Chocolate Chip Ice Cream Sandwich
Warm chocolate sauce

Vanilla Crème Brûlée
Anise biscotti

Chocolate Cake
Milk chocolate caramel sauce, toasted hazelnuts and caramel whipped cream

French Meringue and Estate Strawberries
Black pepper ice cream and lavender syrup

Ice Cream and Sorbet Medley
Vanilla cookies

Fresh Fruit Pie
Accompanied by vanilla bean ice cream

All desserts $8

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French Roast or Decaf Coffee   1.5
Hot Tea   2
Iced Tea   2
Organic Northwest Apple Cider   3
Lurisia Italian Water, Sparkling or Still
    .5L   3
     1L   6
Thomas Kemper Root beer   3
Thomas Kemper Ginger ale   3
Serving Wandering Goat Organic Coffee located in Eugene

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Dedicated to pairing Northwest wines with regional food products, King Estate’s culinary team, led by Executive Chef Michael Landsberg, uses seasonal organic ingredients whenever possible. Most of these come from the Estate’s 45-acres of organic gardens and orchards.

Our suggested pairings are just that - suggested. It is our belief that food and wine pairing is a subjective process – nobody is always right, no one wrong. Please feel free to try your favorite wine with your favorite dish.

18% gratuity added for parties of 6 or more