In the heart of Oregon's wine country, this restaurant centers its menu on the cuisine of the Willamette Valley. Organic ingredients are of the highest quality. Among regional favorites are roasted butternut squash soup and tandoor-roasted Oregon quail served with pumpkin puree, Blue Lake beans, watercress-currant vinaigrette and cherry-smoked portobello-shallot risotto. Contemporary Northwest décor marks a dining space that includes a fireplace and an exhibition kitchen with a tandoor oven.
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