The Spring Harvest Menu Is Here

We have been waiting all year for this moment. The fields are alive, the farmers are delivering, and our kitchen is electric with possibility. This spring, every plate tells the story of the land just miles from your table — vibrant, honest, and grown with extraordinary care.

OUR PHILOSOPHY

From Soil to Table, Nothing in Between

Every ingredient on our new menu was sourced within 80 miles of our kitchen. We partner directly with twelve local farms, two artisan cheesemakers, and a small-batch herb grower whose dedication to the craft matches our own. No middlemen. No compromises. Just produce at the absolute peak of its season, transformed by our team into something genuinely unforgettable.

SIGNATURE DISHES

Four Dishes You Cannot Miss

Slow-Braised Short Rib with Spring Pea Puree

Forty-eight hours of patient braising meets the bright, grassy sweetness of first-of-season peas blended with cold-pressed local butter. Finished with a red wine reduction and pickled shallots that cut right through the richness.

Heritage Carrot Tart with Whipped Goat Cheese

A celebration of the humble carrot in five colors, roasted until caramelized and deeply sweet, set atop a hand-rolled spelt pastry shell with whipped goat cheese from Millbrook Farm and a drizzle of raw wildflower honey.

Pan-Seared Halibut with Ramp Beurre Blanc

Line-caught Pacific halibut seared to a golden crust, resting on a bed of wilted spring ramps and served with a beurre blanc that captures the fleeting, garlicky perfume of the season. Available for just eight weeks.

Strawberry Semifreddo with Basil Oil

A dessert that stops conversation. Local strawberries macerated overnight, folded into a light semifreddo, and finished with cold-pressed basil oil and a scattering of toasted pistachios. Elegant, surprising, and completely addictive.

PAIRINGS

New Wine List and Craft Cocktails

Our sommelier has curated an entirely new wine list to match the energy of this season. Expect natural wines from small-production European estates, a standout Burgundy that pairs beautifully with the short rib, and a crisp Gruner Veltliner that was practically made for the halibut.

Our bar team has also debuted three original cocktails for spring: the Rhubarb Gimlet with house-made shrub, the Garden Negroni infused with fresh tarragon, and a zero-proof Meadow Spritz that is every bit as complex and satisfying as its spirited counterparts.

Tables Are Filling Fast

Spring is short, and so is our availability. Reserve your table now and be among the first to experience the menu everyone will be talking about this season.

Reserve a Table

Or call us directly at (555) 123-4567

VERDANT KITCHEN

142 Orchard Lane, Portland, OR 97201

Tuesday – Sunday, 5:30 PM – 10:30 PM

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New Seasonal Menu – Reserve Your Table