Sample Dinner Menu
(Subject to availability and seasonality)

STARTERS

Lamb Sliders- House ground lamb shoulder, toasted fennel, Espelette Pepper, pecorino, and pickled shallots on Gougeres (cheesy bread puffs)

Potato Gnocci- Oyster mushroom sauce, grilled cherry tomato, sage brown butter, and Parmesan Reggiano

Grilled Baby Octopus- Braised and marinated, served with roasted sweet peppers, Yukon Gold potatoes, capers, and chimichurri

Salmon Rillettes- Fresh Wild Salmon smoked in house, creme fraiche, local organic greens, and chives

Steak Tartare- Oregon Filet, farm free egg, grilled bread, micro-greens, and traditional accompaniments

SALADS AND SOUPS

Beets Salad- Roasted baby beets, watercress, orange, sheep feta, hazelnuts, and a citrus vinaigrette

Local Organic Greens- pickled rhubarb, Chevre, Marcona Almonds, and balsamic vinaigrette

Butter Lettuce- Candied walnuts, Oregon Blue Cheese, picked shallts, and a walnut vinaigrette dressing

Sweet Corn Soup- Sweet onion, creme fraiche, chive flower

ENTREES

Pan Seared Diver Scallops- Brown Butter Hollandaise, shaved fennel, local organic greens, crispy root vegetables and verjus

Smoked Salmon Goat Cheese Tart- Goat Cheese Custard in a Parmesan thyme crust, with house smoked wild local salmon, roasted beets, candied walnuts and organic greens (available vegetarian)

Oregon Beef Filet- Duck fat new potatoes, braised greens, Valley Flora Asparagus, with basil and herb butter

Roasted Butterfish- locally line caught, marinated in ginger and garlic, served with organic spinach and crispy rise noodle salad, porcini sauce, and sesame scallion butter

Moules-Frites- Steamed Penn Cove Mussels, saffron, garlic confit, shallot, house cut shoestring fries, and garlic aioli

Braised Pork Cheeks- slow braised, served with English Peas, baby carrots, watercress, red wine braising sauce, and whipped potato

A LA CARTE VEGETABLE SIDES
House Cut Fries with Garlic Aioli
Butternut Squash and Potato Gratin
Roasted Oyster Mushrooms
Beet greens with garlic, chili, and lemon
Baby carrots and peas in brown butter
Grilled organic Valley Flora asparagus

DESSERTS

Chocolate Caramel Tart- organic malted milk chocolate ganache, caramel, Valhrona Cacao  and our house made vanilla sea salt

Cheesecake- individual vanilla bean cheesecake, with seasonal local organic fruit topping

Pear Tart- poached pear in an almond crust with toffee bourbon caramel and hazelnut praline gelato

Crème Brulee- vanilla bean custard with a homemade shortbread cookie

House Made Ice Cream- Valley Flora Strawberry or Hazelnut Praline

House Made Sorbet- Black Cherry Almond or Lemon

Artisan Cheese Plate- imported cheese and assorted accompaniments


A gratuity charge of 20% will be added to parties of six and over
Please, maximum 2 credit cards per table
We politely decline substitutions

Every item offered at The Loft is made from scratch from the best ingredients available. The menu changes throughout the year to provide local food of the highest quality.