est.1864 Noir Bar & Restaurant

house-made cornbread, honey butter. V

skirt steak, bearnaise, caramelized shallots, citrus lace. GF

shiso leaf, chilies, capers, confit garlic aioli, cured egg yokes, chive oil. GF/DF/

pork, braised tomato sauce, basil, charred bread.

cucumber, black pepper soy, yuzu, orange supremes, chili crisp, micro cilantro. GF/DF/

kale, parmesan, bread crumbs, tomatoes, cucumber.

arugula, herb chèvre, amaretto walnuts, basil oil, mustard thyme vinaigrette GF/V

winter squash, chèvre fish mix, panko, basil aioli.

dressed arugula, roasted winter squash, burrata, candied hazelnuts, crispy garlic, chili oil. GF/V/

smooth and creamy ripe tomatoes, simmered fresh basil. GF/V

local ground beef & short rib blend, green chili bacon jam, American cheese, lettuce, caramelized onions, tomato, dill pickle, sesame seed bun, fries.

brown butter sage sauce, wild boar sausage, blistered cherry tomatoes, crispy kale, shaved parmigiano.

black garlic cream sauce, roasted vegetables, SporeAttic mushrooms, pasta sheets. GF/V

sautéed spinach, mushroom velouté, sage dust. GF

winter squash Gochugang purée, crispy fingerling potatoes, sautéed asparagus, chive oil. GF/DF

creamy roux, confit pheasant thigh, phyllo dough crust, flathead cherry gremolata.

crispy potatoes, creamed kale, maple BBQ glaze. GF

pommes aligot, baby carrots, apple sage chutney. GF

hatch green chili chèvre grits, sautéed asparagus, blueberry smoked demi. GF

potatoes au gratin, baby carrots, sauce Diane. GF

frenched elk chop, saffron charred carrot purée, sautéed SporeAttic mushrooms, huckleberry sage reduction. GF/DF

first course: house salad, sides: pommes aligot, bourbon maple brussel, au poivre. GF

a rotation of regional farms.

Tannat-Malbec - Cafayate Valley, Argentina

Tannat - Montevideo, Uruguay

Malbec - Mendoza, Argentina

Cinsault - Western Cape, South Africa

Cabernet Blend - Stellenbosch, South Africa

Sémillon - Columbia Valley, WA

Pinot Gris - Willamette Valley, OR

Viognier - Paso Robles, CA

Viognier - Willamette Valley, OR

Pinot Gris - Willamette Valley, OR

Sauvignon Blanc - Russian River, CA

Sauvignon Blanc - Napa Valley, CA

Reserve Chardonnay - Santa Lucia Highlands, CA

Riesling - Columbia Valley, WA

Chardonnay - Columbia Valley, WA

Sangiovese - Santa Barbara, CA

Gamay Noir - Willamette Valley, OR

Red Blend - Jackson, WY

Pinot Noir - Sonoma, CA

Pinot Noir - Willamette Valley, OR

Pinot Noir - Willamette Valley, OR

Pinot Noir - Eola Amity Hills, OR

Merlot - Columbia Valley, WA

Syrah Blend - Columbia Valley, WA

Cabernet Sauvignon - Paso Robles, CA

Cabernet Sauvignon Blend - Columbia Gorge, OR

Cabernet Sauvignon - Alexander Valley, CA

Cabernet Sauvignon - Oakville, CA

Cabernet Sauvignon - Napa Valley, CA

Cabernet Sauvignon - Napa Valley, CA

Tawny Port - Douro Valley, Portugal (3oz)

Ruby Port - Horse Heaven Hills, WA (3oz)

Licor 43, Ancho Reyes, coffee & orange infused rum, Aztec chocolate bitters, Unrivaled Roasting Co. espresso, orange peel.

Sobieski, Faretti Biscotti*, Willies Coffee Cream, Unrivaled Roasting Co. espresso, vanilla extract, flake salt.

coconut water, lime juice, cane syrup, mint, cucumber juice, soda water.

cranberry juice, orange juice, lemon juice, ginger beer, rosemary & thyme syrup.

Almave Blanco N/A Tequila, mango purée, lime juice, simple syrup.