Freshly pressed grape pomace rehydrated and re-fermented with Oregon well water. Racked from fermentation bins to stainless steel tanks. Unripe PInot Gris juice added back to adjust chemistry. Filtered and carbonated on the bottling line for stability and that yum yum

Born in Lyon to Arabic parents, Karim Vionnet fell into the French natural wine world working for pioneers Guy Breton and Marcel Lapierre. He farms organically, and makes wine with minimal intervention. His entry level Gamay, is earthy, light-medium bodied, dry on the palate, exhibiting aromas and flavors of fresh bing cherries and earth.

Fried taro root with aioli.

Taro fries, aioli, grilled onions, shallots, cilantro, and chilies.

Crab and shrimp, chicken, or vegetarian. Red leaf lettuce, herbs, cucumbers, pickled root vegetables, and nuoc cham.

Papaya, carrots, red pepper, peanuts, and shallots.

Grilled with spicy coconut peanut sauce.

Sweet salt, pepper, grilled onions, cilantro, and chilies.

Wood-ear mushroom and jicama. Choice of tofu or pork.

Chili-garlic peanut and coconut yogurt sauce.

Tossed in a sweet and spicy citrus sauce

Mango, Cucumber and Mint tossed in a lime vinaigrette, topped with Fresno chilies and crushed peanuts. Refreshing!!!

Crispy wonton wrapped shrimp with sweet and sour dipping sauce

Seared ahi tuna, basil avocado, pickled root vegetables, chilies, vermicelli, and basil aioli.

Shrimp, roasted pork, red leaf lettuce, herbs, vermicelli, and peanut sauce.

Jicama, carrot, tofu, coconut, mushroom, egg, red leaf lettuce, herbs, and peanuts.

Asparagus, avocado, lettuce, noodles, herbs, and Mama Yung's spicy sauce.

Market kale, avocado, carrot, cilantro, onion, and red pepper vinaigrette.

Free range chicken, napa cabbage, frisée, red pepper, onion, pickled shallots, herbs, peanuts, crispy shallots, and peanut vinaigrette.

Aromatic broth, rice noodles, herbs, onions, bean sprouts, limes, and chilies.

Vermicelli rice noodles, red leaf lettuce, herbs, cucumbers, bean sprouts, pickled root vegetables, nuoc cham, and peanuts.

Bok choy, shiitake, and crispy tofu. Can be made vegan on request.

Thin cut, grilled. Soy ginger marinade and nuoc cham.

Free range chicken breast tossed in ginger, lemongrass, onion, garlic, and chilies.

Mary’s free range chicken marinated in soy, garlic, and lemongrass.

Filet mignon, onions, chilies, and watercress.

Egg noodles, bean sprouts, scallions, carrots, cabbage, egg, and peanuts. Chicken, beef, baked tofu, or vegetables.

Mushroom, broccoli, carrot, yam, cauliflower and onion in a lemongrass-lime yellow curry. Choice of baked tofu, chicken, or shrimp.

Soy ginger salmon, black coconut rice, and apple slaw.

Pork chops marinated in a garlic-shallot sauce and grilled. Comes with broken jasmine white rice and slaw

Free range chicken breast tossed in ginger, lemongrass, onion, garlic, and chilies.

Broken Jasmine rice tossed with herbs, garlic, scallion, carrot, peas and Gonestraw Farms eggs.

Bok choy, shiitake, and crispy tofu. Can be made vegan on request.

French baguette, aioli, cilantro, chilies, pickled daikon, and carrot. Served with house-made pickles and shrimp chips.

Graham cracker crust topped with creamy lime filling and toasted coconut.

Graham Cracker Crust, Chocolate Pudding, Vanilla Pudding, Bananas, Whipped Cream and Toasted Coconut