Acorn & the Oak

Might as well face it, we’re addicted to nuts. Pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard, orange bitters, and secret herbs & spices. (Vegan / GF / Contains Nuts)

One of our loveliest, most colorful dishes! Our own assortment of house-pickled fresh veggies, which change based on the season. (Vegan & GF)

Four creamy deviled eggs topped with diced chives and caviar. (GF / Vegetarian without the caviar)

A celebration of summer! Organic field greens, charred sweet corn, fresh cucumber, juicy cherry tomatoes, toasted pumpkin seeds, and an incredible house-made avocado-cucumber dressing that will knock your socks off.

It’s CORN! In soup form! So good! Made from scratch with fresh corn, Yukon Gold potatoes, red bell pepper, Walla Walla onions, celery, heavy cream, and butter. Garnished with bacon and chives.

Warm French bread served alongside a ball of creamy burrata cheese with fresh honey comb and summer stonefruit - cherries, plums, and nectarines. Topped with a house-made honey balsamic glaze, extra virgin olive oil, Maldon salt, and cracked black pepper.

Six two-bite shrimp, corn, & green onion fritters, fried ‘til golden and served with a red pepper & goat cheese sauce that gets a bit of a kick from our house-pickled jalapeno peppers.

Sweet dates stuffed with tangy gorgonzola cheese, then wrapped in savory prosciutto and baked ‘til toasty and crisp. Served over a swoop of Dijon mustard and sprinkled with micro greens.

Beautiful, thick, juicy slices of heirloom tomatoes, sliced shallot, sundried tomatoes, locally-grown organic basil, Cascadia Creamery’s organic, cave-aged Glacier Blue Cheese, and our house-made fig balsamic dressing.

Succulent pork belly from Lan Roc Farms, roasted with brown sugar and caraway, then served atop chive Johnny Cakes (basically a delicious leetle cornmeal pancake) and dressed with an incredible blueberry, nectarine, apricot compote made from all local fruits. YUM!

Warm French bread baked with garlic butter.

Tiptoe towards Autumn with us, with this decadent vegetarian meal! Our red wine risotto is creamy Arborio rice cooked down with rich red wine, hefty amounts of butter, cream, and Cascadia Creamery’s cave-aged Creamy Glacier blue cheese, plus sautéed local zucchini, sweet onions from Hermiston, and toasted pumpkin seeds for crunch. (Vegetarian, GF, and can be dairy free upon request)

So fancy. So cheesy. So satisfying! Our homemade seafood mac is comprised of cavatappi pasta noodles tossed in a decadent four-cheese mornay sauce (Brie, Gouda, Havarti, Tillamook Cheddar) then mixed with butter-sautéed lobster, shrimp, & crab. Topped with garlic bread crumbs for extra crunch!

A gorgeous filet of sockeye salmon, grilled to medium and served with beautiful sautéed spinach, roasted potatoes, charred cherry tomatoes, and a skewer of juicy grilled shrimp. Finished with our super nummy brown butter hollandaise sauce and served alongside roasted fingerling potatoes. (GF / DAIRY FREE OPTIONAL)

This dish is like a hug on a plate, with two 4 ounce chicken breasts smothered in a flavorful Four Roses bourbon-mushroom cream sauce. Served alongside creamy mashed potatoes and fresh, crisp garlic green beans.

A gorgeous pork loin from Carlton Farms, sous vide* until moist and tender, finished on the grill to medium, and served sliced alongside creamy, savory Borlotti beans and a refreshing charred corn salad with arugula, pickled shallot, & blueberries, dressed with champagne vinaigrette to balance the dish with brightness and acid. It‘s the perfect pork dish for summer!

Guests consistently tell us our Filet Mignon is the best steak they’ve ever had, and we are inclined to agree! Enjoy an absolutely beautiful hand-cut 7 oz filet, grilled exactly to your preference and topped with decadent, house-made bone marrow compound butter. Served alongside incredibly addictive bacon-cheddar croquettes drizzled with horseradish cream sauce, and crisp, garlic-roasted broccolini. Please leave your desired steak cooking temperature in the notes.

A French classic with an autumnal twist! A homemade vanilla bean custard infused with a dash of Orange Curaçao, a sprinkling of nutmeg, clove, and allspice, and fresh Valencia orange supremes. Topped with a wee dollop of our vanilla whipped cream.

Chocolate lovers, rejoice! This homemade, gluten free dessert is sinfully rich: a velvety slice of deepest, darkest chocolate cake. Topped with a house-made strawberry & raspberry coulis, fresh berries, caraway-candied hazelnuts, and a dollop of vanilla whipped cream.

Summer is almost gone, but to us, summer is shortcake season! Our chef Chris bakes his own buttery shortbread biscuits, and stacks them high with clouds of fluffy homemade chantilly whipped cream, plus oodles of fresh summer peaches and strawberries tossed with fresh-squeezed lemon juice, lemon zest, fresh mint, and good old-fashioned sugar!