Amuse Restaurant

Hours: 5:30pm - 9:00pm Tuesday - Sunday

Chef/Owners Erik Brown and Jamie North prepare a Northwest/French menu daily; utilizing organic, seasonal meat and produce. The carefully selected wine list focuses on a wide array of excellent Oregon and California wines. Amuse serves dinner in an elegant and contemporary atmosphere. In the summer months enjoy a relaxing dinner on the patio. - Amuse Restaurant

Our menus change seasonally, please contact us at 541-488-9000 if you have questions regarding Amuse's menu.

First Courses

Fennel and Leek Soup with Lemon Oil | 9

Baby Mixed Greens with Warm - Aged Goat Cheese Toasts, Beets and Sherry Vinaigrette | 9

Arugula with Shaved Fennel, Feta, Pine nuts and Creamy Lemon Dressing  | 9

Wood Grilled White Prawns with Roasted Fingerlings and Romesco  |  12

Crispy Veal Sweetbreads with Fava Beans, Rhubarb and Almonds  | 14

Main Courses

Chioggia Beet Risotto with Chevre and Chervil  | 22

Seared Sea Scallops with Mushrooms, Pancetta, English Peas and White Truffle Oil  | 28

Alaskan Halibut with Spring Onions, Baby Carrots, Asparagus and Tarragon Aioli  | 29

Wood Grilled Painted Hills Ranch Ribeye or Tenderloin with Pommes Frites, RapiniAnd Roasted Shallot Butter | 34

Black Truffle Roasted Game Hen with Italian Kale, Fingerlings and Tarragon Jus | 26

Wood Grilled Pork Loin with Swiss Chard, Chick Peas and Cipollini Onions  | 26

Cheese

Rogue Creamery Crater Lake Blue with Apricots and Thyme Honey  | 10

Buchèron with Chiogga Beets and Balsamic Syrup  |  9

Cowgirl Creamery St. Pat with Candied Fennel and Marcona Almonds  |  9

Desserts

Warm Bittersweet Chocolate Truffle Cake with Coffee Ice Cream  | 9

Warm Beignets with Crème Anglaise and Heirloom Berry Jam  |  8

Stawberry Sorbet and Mascarone Ice Cream with Langue de Chats  | 8

“Cannoli” with Rhubarb, Lemon and Almonds  | 9

Banana Pot de Crème with Rum Whip and Nougatine  | 9

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