Served All Day
Soup du Jour 6
Artisan Cheese Plate 12
Our daily selection of small-crafted cheeses served with mixed country olives & seasonal fruit
Wild Mushroom Risotto 9
With prosciutto and gulf prawns 12
Estate Made Charcuterie Plate 11
Crispy pork belly, lamb cake, and chicken liver pâté with shrimp puffed rice and estate mustard
Diver Sea Scallops 12
Pickled mushrooms and scallions in an aromatic broth
Oregon Dungeness Crab Cakes 12
Celeriac, mustard seeds, grapefruit, toasted garlic vinaigrette
Beet Tartare 9
Horseradish crème frâiche, and caraway seed toast
Warm Leeks, crispy mushrooms, and poached egg 9
Truffle vinaigrette
Served All Day
King Estate Spring Mesclun Greens 6
Pumpkin seeds, lemon thyme vinaigrette 6
with Oregon blue cheese 7
Belgian Endive with Rogue Blue Cheese 7
Candied walnuts, tangerine vinaigrette
Crispy Salad of Duck confit 7
Grilled pears, watercress, braised shallots and toasted sesame seeds
Substitute Garlicky Buttermilk Dressing on Any Salad
Served Until 5 pm
Chicken Salad 12
Romaine, with English cucumber,
and roasted beets with smoked chicken
Substitute Scallops or Salmon 16
The KE Burger 10
Bacon and cheddar, 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 basil pesto
Pissaladiere Pizzetta 9
Slow cooked onions, tapenade and goat cheese
Orchietta Pasta with Roasted garlic and leeks 11
with crispy squid and chorizo
Roast Leg of Lamb 9
Braised cabbage, roasted fingerling potatoes and portobello mushroom sauce
Pan Seared Sea Trout 12
Beluga lentils, roasted beets, frisé salad and dijon vinaigrette
Roasted Smoked Chicken 12
Local wild mushrooms, roasted fingerling potatoes and wild greens
Tarte du Jour 9
Served with King Estate mesclun greens with an oven-roasted tomato balsamic vinaigrette
Served After 5:30 pm
Roasted Chicken “Anchoïade” Salad 23
Romaine, with English cucumber,
and roasted beets with smoked chicken
Substitute Scallops or Salmon 27
Pan seared Wild Salmon 29
Green cabbage, fingerling potato, port wine truffle sauce
Magret Breast of Duck 29
Cranberry beans, honey glazed carrots and duck gastric
Alaskan Halibut 29
Roasted fennel, endive, leeks and chestnuts with star anise orange sauce
Cassoulet 25
Garlic sausage, pork confit and duck leg with white beans and toasted brioche
Rack of Lamb 30
Jeweled dried fruit jasmine rice, caramelized cauliflower, and lemon parsley sauce
Knee Deep Ranch Beef Tenderloin 32
Brussels sprouts, pearl onions and radishes with gros frites
with Foie Gras and Truffled Fries 40
Goat Cheese & Niçoise Olive Soufflé 20
Served with roasted vegetables and sautéed greens
Truffle oil on any dish 2
Pommes Frites 3
Sautéed Greens 3
Saddleback Potato with Crème Frâiche or Espelette Butter 3
Organic Roasted Vegetables
Chef Landsberg’s daily choice fresh from our gardens
Individual Serving 4 | Family Serving 8
All desserts $8
Warm Brioche Bread Pudding
Caramel sauce, crème anglaise, black currants
Orange Spiced Crème Brulee
Shortbread cookies
Flourless Chocolate Cake
Espresso ice cream, warm chocolate sauce
Apple Tarte Tatin
Caramel sauce, vanilla bean ice cream
Assorted Ice Creams and Sorbets
Rolled tuile wafers
Served Saturday and Sunday 11-4
Farina with Toasted Hazelnuts 9
Truffle black pepper, King Estate honey
Farm Poached Eggs 12
Duck confit hash, fingerling rosemary potatoes
Breakfast Pizza 10
Estate prosciutto, scrambled eggs, crème fraîche
Waffles 9
Roasted caramel apples, citrus butter, pure maple syrup
Hanger Steak and Eggs any Style 14
Creamed spinach, buttermilk onion rings
Sides 5
Country Rosemary Potatoes
Smoked Bacon or Bacon Gruyère Sausage
Fresh and Dried Seasonal Fruit
English Scone or Corn Bread with Butter and Jam
French Roast or Decaf Coffee 3
Hot Tea 3
Hot Chocolate 4
Hot Estate Apple Cider 4
French Roast or Decaf Coffee 3
Hot Tea 3
Iced Tea 2
Organic King Estate Apple Cider 3
Lemonade 3
San Pellegrino Limonata or Aranciata 3
Thomas Kemper Root beer or Ginger Ale 3
Lurisia Italian Water, Sparkling or Still
Half Liter 3 | One Liter 6
King Estate Visitor Center
- Menu | Directions | Event Calendar
- Lunch: 11AM-5PM (Daily)
- Dinner: 530-8PM (Thu-Sun)
- Reservations: 1-541-685-5189
Philosophy
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.
Executive Chef Michael Landsberg
Most recently Chef de Cuisine of Eugene’s Marche restaurant, Michael is a 1988 graduate of the Culinary Institute of America. After graduating from the CIA, Michael enjoyed stints at four Michelin rated restaurants in Europe: Two-star Restaurants Amphycles in Paris, Bouley in Ravensburg, Germany, Altes Post in Nagold, Germany, and the highly regarded three-star Le Crocodile in Strasbourg, France. Among the many outstanding restaurants where Michael has had the opportunity to hone his craft are the legendary Cellar in the Sky at Windows on the World in New York (Chef d’partie, 1986-87), Aqua Restaurant, San Francisco (Sous Chef, 1992), Campton Place Hotel, San Francisco (Executive Sous Chef, 1994-1995), Height’s Restaurant, San Francisco (Chef de Cuisine, 1995-1998), California School of Culinary Arts, CSCA (Chef Instructor, 1999-2000), and Inn of the Seventh Ray, Malibu, CA (Executive Chef, 2000-2004).
Calendar of Events
- Mar 26th, 2010 (Friday) -- Mar 28th, 2010 (Sunday) Spring Wine & Jazz Fest at The Golden Nugget, Las Vegas
- Mar 26th, 2010 (Friday) 7:00 PM Pinot Gris Appreciation Prix Fixe Dinner
- Apr 11th, 2010 (Sunday) 3:00 PM - 5:00 PM Wine Education & Barrel Tasting: Cabernet Sauvignon 101
- 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 policy; it is intended to reduce wait times and make the dining experience more enjoyable for all of our guests. We look forward to serving you!
- 18% gratuity added for parties of 6 or more


