Joel Palmer House Restaurant Menu

Menu

• The Oregon 'Omakase' Experience
  Our most elevated and expressive experience. This menu will be served at the pace you choose and typically lasts between 2 and 3 hours. It is designed to strike a balance between 100 years of Chef Czarnecki's family restaurant's history and our continued desire to strive forward. The philosophy behind the Oregon Omakase was first theorized by Executive Chef and Owner Christopher Czarnecki to provide a complete, fine-dining experience. It is borrowed from Japanese, meaning 'to entrust' (任せる, makaseru) where instead of a fixed, prix-fix menu, you allow us to bring courses until you feel satisfied and well taken care of. Throughout this tasting you will enjoy the best that The Joel Palmer House Restaurant has to offer. In lieu of wine pairings, we offer this menu alongside our world renowned list of Oregon Wine, especially Pinot Noir, that we have been developing, aging, and cellaring for the last 25 years. Chef/Owner: Christopher Czarnecki. Your experience is led by Dining Room Manager / Lead Sommelier, Levi Seed and his team. Must be ordered by the entire table. Substitutions and allergy considerations are limited

• Three Mushroom Tart*
  Slippery Jacks, Porcini (Boletus edulis), and Button Mushrooms (Agaricus bisporus)
• Wild Mushroom Soup*
  purée of Slippery Jack Mushrooms (Suillus luteus) with a sunken quenelle of mushroom risotto
• Pickled Shiitake and Beet Salad
  with black radish, cucumber, Humboldt Fog, and balsamic reduction (vegan version available)

• Escargots 13 reviews
  garlic butter, Black Trumpet Mushrooms (Craterellus cornucopioides), and lemon-lime-yuzu emulsion
• Elk Tartare**
  house-baked brioche and pickled straw mushrooms (Volvariella volvacea)
• Mushroom Pâté
  with beet hummus and hazelnut pesto

• Beef Stroganoff* 101 reviews
  tenderloin with wild mushrooms and seasoned rice
• Angel Hair Pasta with Dungeness Crab
  Lobster Mushroom and Lemon cream sauce (Hypomyces lactifluorum) (vegetarian option available)

• Sturgeon 37 reviews
  marinated in cilantro and lime juice, with seasonal wild mushrooms over curry quinoa & cayenne aioli (add ½ oz Sterling Caviar $45)
• Duck Breast 21 reviews
  Chinese 5 spice scented. With Marion Berry & foie gras purée, and seared apple (add pan-seared foie gras $20)

• Desserts
  A rotating selection of desserts

• Northwest Oysters on the Half Shell**
  with a trio of mignonettes (6 piece minimum)
• Sterling White Sturgeon Caviar**
  sustainably farmed in California, served with traditional accompaniments (Acipenser Transmotanus)
• Japanese A5 Wagyu
  with Matsutake Mushroom Veal Demi-Glace (Tricholoma matsutake)
• 55 Day-In-House-Dry-aged Prime NY
  with fresh herb truffle salsa (Tuber Oregonense)