Served All Day
Soup du Jour 6
Artisan Cheese Plate 12
selection of Pacific NW crafted cheeses served with tomato jam and country olives
Torchon of Foie Gras 14
hazelnuts, brioche, lavender black pepper caramel
Estate Made Seafood Plate 12
smoked northwest oysters, dungeness crab and scallop terrine, red wine cured salmon
Charcuterie Plate 12
brandied duck liver paté, estate cured prosciutto, pork rillons
Diver Sea Scallops 12
corn, spring onions, estate cured pancetta, sauce aromatique
Oregon Dungeness Crab Cakes 12
fennel, pickled melon, roasted garlic
Maitake Spring Rolls 10
sweet pea mint coulis and young ginger mignonette
Crudité 7
local vegetables with sauces for dipping
Served All Day
Hey Bayles! Farm Mesclun Greens 7
tomato petals, herbs, lemon raspberry vinaigrette
Served with Rogue Creamery Blue Cheese or Fern’s Edge Goat Cheese 8
Arugula Salad 8
cherries, fingerling potatoes, fennel, parmesan, truffle vinaigrette
Heirloom Tomato Salad 8
celery hearts, baby basil, smoked blue cheese dressing
Local Young Lettuces 8
garden vegetables, fresh herb verjus dressing
Served with Scallops or Smoked Chicken 14
Substitute Garlicky Buttermilk Dressing or Raspberry Vinaigrette on Any Salad
Served Until 5 pm
The KE Burger 10
Tillamook cheddar, bacon, beefsteak tomatoes,
served on house bun with pommes frites and house ketchup
Served with Foie Gras and Truffled Fries 18
Pulled Pork 10
smoked 18 hours, simmered in BBQ sauce, served on
house bun with coleslaw and sweet potato chips
Substitute BBQ Tempeh
Grilled Hanger Steak 14
crispy fingerling potatoes, asparagus, red wine demi glace,
anchovy crème fraîche butter
Substitute Pan Seared Salmon
Macaroni and Cheese 11
white cheddar, brioche crumbs, roasted vegetables
Roasted Smoked Chicken 14
ratatouille vegetables, sherry chicken jus
Smoked Trout Club 10
pancetta, pear mustard, heirloom tomato, black pepper aioli,
on grilled sourdough with sweet potato chips
Substitute Roasted Portobello
Tarte du Jour 9
served with Hey Bayles! Farm mesclun greens,
oven roasted tomato balsamic vinaigrette
Served After 5:30 pm
Seared Halibut 28
sugar snap peas, fennel confit, corn, fingerling potatoes, lemon-basil nage
Cattail Creek Lamb Loin 30
new potatoes, creamy leeks and kale, portobello daube
Grilled NW Salmon 29
chickpeas, roasted tomatoes, chard greens, lemon honey peppercorn sauce
Roasted Smoked Chicken 26
caramelized parsnips and carrots, local mushrooms, asparagus, sherry chicken jus
Knee Deep Ranch Beef Tenderloin 32
parsnip puree, local greens, shallot marmalade, pinot noir demi glace
Served with Foie Gras 40
Smoked Sweet Briar Farms Pork Chop 28
roasted peaches, spiced pioppini mushrooms, creamy polenta
Cannelloni 22
local mushrooms, Fern’s Edge goat cheese, smoked tomato vinaigrette, roasted vegetables
Truffle oil on any dish 2
Pommes Frites 3
Sautéed Greens 3
Saddleback Baked Potato: crème fraîche or espelette Butter 3
Organic Roasted Vegetables
Individual Serving 4| Family Serving 8
All desserts $8
King Estate Ice Cream Sandwich
Mint chocolate chip ice cream, chocolate cookie,
warm chocolate sauce
Vanilla Bean Crème Brulee
Shortbread cookies
Flourless Chocolate Cake
Whipped cream, estate grown raspberries in lavender syrup
Assorted Ice Creams & Sorbets
Rolled tuile wafers
Warm Brioche Bread Pudding
Caramel sauce, crème anglaise, black currants
Lorane Blueberry Pie
Vanilla bean ice cream
Served Saturday and Sunday 11-3
Red Wine Cured Salmon 10
herbed mascarpone, heirloom tomatoes, onion
marmalade, capers, toasted sourdough bread
Roasted Portobello 10
baked polenta, poached Laughing Stock egg, ratatouille
Pork Belly Omelet 11
smoked blue cheese, toasted walnuts, tomato jam
Oatmeal Crème Brulee 8
served with fresh fruit
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
King Estate Visitor Center
- Menu | Directions | Event Calendar
- 11AM-9PM (Daily)
- Reservations: 1-541-942-9874
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 30-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
- Visitor Center Closed for Tower Club Event (9/10)
- Tower Club: Annual Harvest Party (9/10)
- Cooking Class (10/3)
- Visitor Center Closed for Private Event (10/10)
- Wine & Spirits Magazine Top 100 Tasting (10/13)
- Pinot Noir Education (10/17)
- Las Vegas, NV: Wine Spectator's New World Wine Experience (10/28 - 10/30)
- Tower Club Pinot Noir Prix Fixe Dinner (10/29)
- 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



