King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

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
Fleur de sel, pineapple gastric, ginger confit and toasted brioche

Estate Made Seafood Plate 11
Smoked Northwest oysters, Dungeness crab and scallop terrine, and salmon tartar

Diver Sea Scallops 12
Corn, spring onions, estate cured pancetta, sauce aromatique

Oregon Dungeness Crab Cakes 12
Summer melon, grilled onion, basil, tomato vinaigrette

Duck and Pecan Ravioli 10
Braised local greens, star anise consommé, blood orange oil

Grilled Asparagus 8
Served chilled with roasted mushroom quenelle, lemon oil

Crudité 7
Local vegetables with sauces for dipping

Served All Day

Hey Bayles! Farm Mesclun Greens 7
Tomato petals, herbs, lemon thyme verjus vinaigrette
with Oregon blue cheese or goat cheese 8

Roasted Baby Beet Salad 8
English cucumbers, horseradish crème frâiche

Estate Arugula 8
Fern’s Edge goat cheese, candied hazelnuts, sherry currant vinaigrette

Substitute Garlicky Buttermilk Dressing or Raspberry Vinaigrette on Any Salad

Served Until 5 pm

Oregon Coast Albacore 12
Served over local young lettuce with cucumbers, heirloom tomatoes,
niçoise olives, and parmesan dressing
Substitute Smoked Chicken or Scallops 14

The KE Burger 10
Beecher’s Flagship cheddar, estate cured bacon, and tomatoes 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

BLT Pizzetta 9
Estate cured buckboard bacon, tomatoes, black pepper aioli, arugula

BBQ Baby Back Ribs 12
House made corn bread, potato salad and cole slaw

Smoked Trout Club 10
Pancetta, pear mustard, heirloom tomato,
and black pepper aioli on grilled sourdough bread
Vegetarian Substitute – Roasted Portobello Mushroom

Grilled Hangar Steak 12
Crispy fingerling potatoes, asparagus, red wine
demi glace, anchovy crème frâiche butter

Roasted Smoked Chicken 12
Local mushrooms, roasted fingerling potatoes, and braised greens

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

Served After 5:30 pm

Oregon Coast Albacore 23
Served over local young lettuce with cucumbers, heirloom tomatoes,
niçoise olives, and parmesan dressing
Substitute Smoked Chicken or Scallops 26

Seared Alaskan Halibut 28
Sugar snap peas, fennel confit, corn, fingerling potatoes, lemon-basil nage

Cattail Creek Lamb Loin 30
Young leeks and turnips, yukon potatoes, crispy morels, creamy garlic jus

Grilled NW Salmon 29
Baby bok choy, roasted carrots, jowl bacon, red verjus curry sauce

Roasted Smoked Chicken 26
Caramelized carrots and parsnips, asparagus, wild mushrooms, sherry chicken jus

Knee Deep Ranch Beef Tenderloin 32
Parsnip puree, local greens, red wine shallots, sour cherry demi glace
Served with foie gras 40

Sweet Briar Farms Smoked Pork Chop 28
Crème frâiche Polenta, king oyster mushrooms, roasted tomatoes, mustard jus

Potato Gnocchi 22
Broccoli Rabe, roasted mushrooms, piquillo peppers,
brown butter, Fern’s Edge goat cheese

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

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, and toasted sourdough bread

Roasted Portobello 10
Baked polenta, poached Laughing Stock egg, and ratatouille

Pork Belly Omelet 11
Smoked blue cheese, toasted walnuts, and 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

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