Fall 2026 · Updated September 14
The Menu
Small plates, suppers and cocktails built for a long night of listening. Kitchen open until midnight Thursday through Saturday.
Small Plates
Made to share, or not.
Smoked trout rillettes
14
Crème fraîche, pickled shallot, grilled rye
Burrata & roasted plumsV
16
Hazelnut, thyme honey, grilled sourdough
Crispy cauliflowerV · GF
13
Harissa yogurt, dukkah, mint
Oysters on the half shellGF
21
Half dozen, champagne mignonette
Deviled eggs “Jolie”GF
11
Chive oil, smoked trout roe
Suppers
Served until 10 PM Sunday to Wednesday, midnight Thursday to Saturday.
Blackened pork chop
34
Sweet potato purée, apple slaw, pan jus
Cast-iron half chickenGF
31
Dirty rice, braised collards, pickled chili
Seared king salmonGF
36
Corn maque choux, brown butter, chive
Wild mushroom cassouletV
27
White beans, roasted garlic, herb crumb
Dry-aged burger
22
Smoked cheddar, pickles, house fries
Sweets
Ask about tonight’s dessert pour.
Pecan bourbon tartV
12
Whipped cream, salted caramel
Dark chocolate pot de crèmeV · GF
11
Espresso salt, crème fraîche
BeignetsV
10
Six pieces, chicory anglaise
Cocktails
Stirred, shaken, and never rushed.
Blue Note
15
Gin, blueberry, lemon, lavender
Miles Old Fashioned
16
Rye, demerara, orange, black walnut bitters
Smoky Sazerac
16
Cognac, rye, absinthe rinse, smoked sugar
Midnight Rendezvous
15
Mezcal, coffee liqueur, chili, cacao
French 75
14
Gin, lemon, brut sparkling wine
Wine & Beer
Oregon producers where we can.
Sparkling brut
13
Glass
Pinot Noir, Willamette Valley
15
Glass
Chardonnay, Eola-Amity Hills
14
Glass
Rotating draft beer
8
Ask your server about the four local taps
Dry ciderGF
9
Bottle, Hood River
Zero-Proof
Made with the same care as everything else.
Cool Cat
9
Cucumber, mint, lime, tonic
Smoked Arnold Palmer
9
Black tea, lemon, smoked honey
Ginger Bitter
9
Ginger, grapefruit, bitters, soda
V = vegetarian · GF = gluten-free. Please tell your server about any allergies. An 18% gratuity is added for parties of six or more.