Soup du Jour   6

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

Estate Made Seafood Sampler   12
Smoked trout, cured salmon, and bocarones
with beet root gelée and créme frâiche

Estate Grown Crudités  10
Assortment of raw vegetables and a medley of dressings

Estate Made Charcuterie Plate  11
Estate cured prosciutto, salumi, and chicken liver pâté
with estate mustard and radishes

Seared Sea Scallops   12
White corn, young leeks, crispy pork belly, and sauce aromatique

Oregon Dungeness Crab Cakes   12
Celeriac remoulade, grapefruit supremes, and sauce vierge

Mushroom Ravioli   11
Sautéed garlic greens and grilled artichokes with parmesan broth

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King Estate Spring Mesclun Greens
Tomato petals, lemon thyme vinaigrette  6
with Oregon blue cheese   7

Salad of Apples, Celery, Toasted Walnuts, and Fennel   7
Walnut vinaigrette

Butter Lettuce Salad   8
Goat cheese, crispy shallots, and cucumbers with tomato vinaigrette

Substitute Garlicky Buttermilk Dressing on Any Salad
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The KE Burger   10
Estate bacon, Tillamook cheddar, and beefsteak tomato served on our house bun with pommes frites and house style ketchup
with Foie Gras and Truffled Fries  18

Margherita Pizzetta   8
House-made tomato sauce, mozzarella and fresh basil

BLT Pizzetta   9
Maple cured bacon, arugula, and beefsteak tomato

Pulled Pork Sandwich   10
Served on an estate bun, with cabbage slaw
and rustic potato salad
with BBQ Tempeh  11

Roast Leg of Lamb Sandwich   10
Served on walnut sourdough, with English cucumber
and King Estate sweet potato chips

Grilled Albacore Tuna   12
Niçoise vegetable, assorted olives with walnut aioli

Roasted Smoked Chicken   12
Local wild mushrooms, Jessie’s roasted fingerling
potatoes, and sautéed greens

Tarte du Jour   9
Served with King Estate mesclun greens with an oven-roasted tomato balsamic vinaigrette

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Grilled Wild Salmon  29
Grilled asparagus, wild mushrooms, tomato ragu, spring onions, and provençal olive sauce

Smoked Young Chicken   29
Caramelized parsnips, carrots, wild mushrooms,
and asparagus with chicken jus

Alaskan Halibut with Basil Pesto Sauce   27
Garden peas, corn, confit of fennel, and fingerling potato

Grilled Sweet Briar Farms Pork Chop   26
Creamy spätzle, confit of mushrooms and
pearl onions, mustard sauce

Cattail Creek Lamb Loin  31
Yukon potato, parmesan and niçoise olive cake,
young turnips, green beans, and Espelette butter  

Knee Deep Ranch Filet of Beef  32
Sautéed greens, parsnip purée, and local mushrooms
with Foie Gras and Truffled Fries  40

Ricotta Gnocchi with Parmesan  22
Served with broccoli rabe, pine nuts, raisins, and lemon garlic oil

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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Vanilla Bean Crème Brûlèe
Shortbread cookies

French Meringue
Estate strawberries in lavender syrup,
with black pepper ice cream

Bittersweet Chocolate Tart
Whipped cream, raspberry-pinot noir sauce

Fruity Pie
Vanilla bean ice cream and berry sauce

All desserts $8

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French Roast or Decaf Coffee   3
Hot Tea   3
Iced Tea   2
Organic King Estate Apple Cider   3
San Pellegrino Limonata or Aranciata   3
Lurisia Italian Water, Sparkling or Still
    .5L   3
     1L   6
Thomas Kemper Root beer or Ginger Ale   3

Special Order From our Bakery for your next get together at King Estate, or to take home. We request that orders be placed 3 days in advance through our Restaurant and Tasting Bar at 541-685-5189.

Bakery Special Order Menu

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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

Reservation Policy: We accept reservations for indoor seating only. If guests are waiting, we will hold reservations for a maximum of 20 minutes. Outdoor seating will be managed by the concierge on a first-come, first-served basis. Thanks for your understanding in regards to this new policy; we expect it to reduce wait times and make seating more readily available.  We look forward to serving you!