King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Served All Day

Artisan Cheese Plate
3 – $13 / 5 – $20 / 7 – $26
chef’s selection of local and imported cheeses,
country olives, dried fruit, seasonal estate made jam

King Estate Charcuterie Plate 11
brandied duck liver terrine, pâté
de campagne, duck breast prosciutto

Seafood Sampler 11
tea smoked scallops,
albacore carpaccio, local boccarones

Dungeness Crab
Half 9 / Whole – 17
crispy fingerling potato, aromatic
clarified butter, black pepper aioli

Quinoa Fritters 10
roasted grapes, young spinach,
feta cheese, curry verjus sauce

Cabernet and Red Beet Risotto 9
baby bok choy, saved pecorino, blood orange oil
Served with Pork Belly 11

Served All Day

Local Mesclun Greens
half 7 / full 11
garden vegetables, toasted pumpkin seeds,
apple cider verjus vinaigrette
Add Rogue Creamery Blue Cheese or
Fern’s Edge Goat Cheese 1

Belgian Endive 8
Rogue Creamery blue cheese,
candied walnuts, orange champagne dressing

Duck Leg Confit and Green Bean Salad 8
toasted walnuts, preserved shallots,
celery heart, horseradish crème fraîche

Add Roasted Chicken, Duck Confit or Salmon to Any Salad 8

Substitute Garlicky Buttermilk Dressing or Raspberry Vinaigrette on Any Salad

Served Until 5 pm

Seared Wild Salmon 14
crispy pork belly, chanterelle mushrooms, roasted carrots,
toasted almonds, maple ginger broth

Char Roasted Lava Lake Lamb Shank 14
chick peas, preserved lemon, sweet onion,
braised kale, niçoise demi glace

Roasted Smoked Chicken 14
olive oil mashed potatoes, wild mushrooms,
wilted spinach, rosemary chicken jus

Smoked Cheddar Macaroni and Cheese 11
topped with toasted brioche crumbs, roasted vegetables

Buckboard Bacon Sandwich 11
maple cured bacon, house made pickles, sundried tomato,
black pepper aioli, buttermilk bread, sweet potato chips

Baby Back Pork Ribs 12
slow cooked in our classic bbq sauce, cabbage slaw,
rustic potato salad, corn bread

The KE Burger 10
pepper bacon and Tillamook cheddar cheese
on a house bun with pommes frites and house ketchup
Served with Foie Gras and Truffled Fries 19

Served After 5:30 pm

Oregon Sable Fish 27
pancetta, braised kale, sunchokes,
toasted chestnuts port wine-truffle jus

Seared Local Duck Breast 27
young potatoes and celeriac, dried prunes,
baby bok choy, sauce of orange jam and ginger

Cassoulet 27
duck leg confit, garlic sausage, pork belly slow cooked with
roasted garlic, tomato, flageolet beans

Red Wine Braised Short Ribs 28
pappardelle pasta, bronze soffrito,
local greens, black trumpet mushrooms

Smoked Veal Chop 32
roasted root vegetables, winter squash,
toasted pecans, maple rum sauce

Knee Deep Filet Mignon 32
yukon potato and Gruyère gratin, honey carrots,
braised greens, red wine demi-glace
Served with Foie Gras 40

French Lentils and Toasted Barley 24
goat cheese crottin, garlic confit, crispy
artichokes, sauce of roasted tomato and truffle

Truffle oil on any dish 3

Seared Foie Gras 8

Pommes Frites 3

Sweet Potato Chips 3

Olive Oil Mashed Potatoes 3

Saddleback Baked Potato:
crème fraîche or espelette butter 3

Sautéed Greens 3

Saddleback Baked Potato 3
with crème fraîche or espelette Butter

Organic Roasted Vegetables
Individual Serving 4| Family Serving 8

All desserts $8

Apple Tarte Tatin
vanilla bean ice cream,
caramel sauce

Vanilla Bean Crème Brûlée
shortbread cookies

Meyer Lemon Tart
sweet pastry dough, vanilla whipped cream,
blood orange sauce

Dark Chocolate Marquise
mango passionfruit sorbet,
coconut cream, candied ginger confit

Chocolate Bread Pudding
caramel sauce, crème anglaise

Assorted Seasonal Ice Creams & Sorbets
choose 3 scoops, served with rolled tuile wafers
Ice Creams: malted milk chocolate,
roasted hazelnut, salted caramel
Sorbets: orange, pear

Served Saturday and Sunday 11-3

Smoked Salmon Belly Hash 11
confit Yukon potatoes, caramelized shallots, butternut squash,
pinach, Gruyère cheese, topped with a fried egg

Blackberry Blintzes 12
jersey cow whey ricotta, Oregon blackberries, cinnamon crème fraîche

Pork Belly Scramble 11
grilled red onion, roma tomatoes, aged white cheddar,
crispy rosemary with confit potatoes and brioche toast

Toasted Quinoa 10
laughing stock poached egg, apples, raisins, maple brown butter

Sides 3
Estate Sausage Links
Roasted Potatoes
Seasonal Fruit Plate
Spinach with Bacon

French Roast or Decaf Coffee 3
Hot Tea 3
Organic Orange Juice 3

French Roast or Decaf Coffee 3

Hot Tea 3

Orange Juice 3

Iced Tea 2

Lemonade 3

San Pellegrino Limonata or Aranciata 3

Thomas Kemper Root beer or Ginger Ale 3

Wine Sodas: Chardonnay, Pinot Noir or Rose 4

Lurisia Italian Water, Sparkling or Still
Half Liter 3 | One Liter 6