Our menus rely on local ingredients which means availability can change quickly. Our online menus are updated every other Tuesday, but may not be up-to-the-minute accurate. If you have your heart set on something, please call ahead to be sure.

Our specialty is the Fixed Four – a fixed-price, four-course meal that changes weekly to highlight the best produce and meats from local farms. If you’re not in the mood for a four-course meal, we also offer individual dishes including snacks, starters, salads, entrees, and desserts.

Fixed Four

Fried Brussels Sprouts
citrus, chile, parsley

Frisée & Green Olive Vinaigrette
radish, fennel, parsley, grana padano

Beef Bourguignon
chanterelle, parsnip puree, potato, caramelized carrot

Toasted Hazelnut & Honey Torte
malted whipped cream, candied hazelnuts



Pickle Plate 6

Bread & Butter 3

Spiced Hazelnuts 5

Cheese   2 FOR 18 / 3 for 26
seasonal accompaniments, bread


Beef Carpaccio 12
olive oil, lemon zest, sea salt, greens

Hama Hama Oysters 6 for 15/12 for 30
ginger mignonette

Starter Plates

Deep Fried Brussels Sprouts 11
chile-lime sauce

Deep Fried Chanterelle Mushrooms 14
herbed buttermilk dressing


Radicchio & Persimmon 10
satsuma, walnut, parsley, champagne vinaigrette

Mustard Green Caesar* 11
radish, bacon, croutes, parsley, grana padano

Shredded Beet 11
goat cheese mousse, hazelnut, sweet onion, herbs, brown butter vinaigrette

Shaved Celeriac & Pear 11
blue cheese, celery, walnut, parsley, blue cheese vinaigrette

Main Plates

Chanterelle Risotto 21
farro, butternut squash, gruyère, greens, madeira

Pan Roasted Chicken & Brussels Sprouts 24
chanterelle, fontina-mustard cream sauce, fried shallots

Red Pepper Butter Basted Rock Cod   26
roasted potato & carrot, caramelized onion, fennel-herb salad

Pan Roasted Duck Breast 27
sweet potato gnocchi, sage, brown butter, lemon, parsley, cabbage

By-Hand Noodles

Braised Duck & Pappardelle 25
chanterelle, black futsu squash, madiera, grana padano

Pumpkin Ravioli & Pistachio Pesto 25
goat cheese, herbs, lemon, parsley, white wine

Braised Beef Brisket & Paprika Fettuccine 26
roasted garlic & sweet red pepper, fennel, celery leaf, herbs

The Big Steaks

New York Strip 13 oz 28
potato-fontina gratin, greens, caramelized carrots, pan sauce

Pan Seared Filet of Beef 8 oz 36
chanterelle-brandy cream, parsnip mash, roasted carrots & Brussels sprouts

Pan Seared Pork Chop 13 oz 26
pepperonata, orange, cheddar-jalapeño polenta


Vanilla Crème Brûlée  8

Carrot Cake  8
walnut, ginger, cream cheese frosting

Flourless Chocolate Cake  8
orange, whipped cream

dessert wine

Sauternes, Château Roûmieu-Lacoste ‘14, France  8

Reserva Porto, Quinta do Infantado, Douro  5


Grit Classics

Grit Sour  8
Evan Williams Bourbon, Lambrusco, lemon

Grit Punch #58  8
Alto del Carmen Pisco, grapefruit, lime, yerba mate, Topo Chico

Lemongrass Gimlet  11
Vivacity Bankers’ Gin, lime, lemongrass

Mula Mexicana  10
Pueblo Viejo Tequila Blanco, ginger beer, lime

Kentucky Shrub  9
Evan Williams Bourbon, ginger, lemon-rosemary shrub

Bearded Lady  10
Bulleit Rye, St. Elizabeth Allspice Dram, coffee, whipped cream

From The Hip

Bittersweet & Bubbly 9
Portland Potato Vodka, Imbue Petal & Thorn, Topo Chico, lemon

Cranberry 75  10
Union Gin, Prosecco, lemon, cranberry

Apple Spiced Hot Buttered Rum 11
Apple & Spice infused rum, butter

Mexican Coffee 12
Pueblo Viejo Tequila Añejo, Vivacity Turkish Coffee Liqueur, Wandering Goat Coffee, whipped cream

Stone Corazón 12
Del Maguey Mezcal Vida, apricot, lemon, honey, salt rim

Grit Boulevardier 13
Old Overholt Rye, Calisaya, Cappelletti

Beer & Cider

Defeat River Brewing  5.5

Ninkasi Brewing 5.5

pFriem Family Brewers 5.5

Alesong Brewing & Blending 5.5

Bitburger Drive (non-alcoholic)  4

Verdure-Cucumber & Herb Cider, Evenfall Farmgrown Fermentations (16.9 oz)  11

Heritage 8, Woodbox Cider Co. (16.9 oz)  11

The Softer Side

Iced Tea/Sweet Tea  3

Topo Chico Mineral Water 3

Ginger Lemonade 3

Grape & Ginger Shrub Soda  3

Fentiman’s Cola/Ginger Beer  4

Crater Lake Root Beer  3.5

J-Tea  3.5

Wandering Goat Coffee  3


By The Glass

Champagne & Sparkling

Brut Spumante, Le Vigne di Alice “Tajad” NV Veneto 30

Brut Rosé, Crémant D’Alsace, Emile Boeckel ‘14  Alsace 45

Brut Rosé, R.H. Courtier A Ambonnay NV Champagne 84

Extra-Brut, Pierre Paillard “Les Parcelles” NV  Champagne 90

Brut, R. Dumont & Fils “Millésime” ‘06   Champagne 100


Aglianico, Luigi Maffini “Denazzano” ‘16 Campania  30

Pinot Gris, Franchere ‘16 Willamette Valley  40

Pinot Noir, Roger & Didier Raimbault ‘16 Sancerre  45


Brooks ‘15 Willamette Valley  30

Boeckel “Brandluft” Vielles Vignes ‘12   Alsace  48

Trisaetum “Coast Range Estate” ‘15   Yamhill-Carlton  55

Gruner Veltliner

Scenic Valley Farms ‘16   Oregon 35

Pinot Gris

The Eyrie Vineyards ‘15 Dundee Hills 35

Omero Cellars ‘15 Willamette Valley  40

Cristom Vineyards ‘15 Eola-Amity Hills  42

Antiquum Farm “Aurosa” ‘16 Willamette Valley  50

Chenin Blanc

Christophe Thorigny “Vouvray Sec” ‘15   Val de Loire 30

Michel Autran “Ciel Rouge” ‘15   Val de Loire 50

Off the Beaten Path Whites

Sauvignon Rose, Xavier Frissant “Les Roses du Clos” ‘15   Touraine 35

Gewürztraminer, Teutonic “Crow Valley Vineyard” ‘15 Willamette Valley  38

Muscat, Teutonic “Recorded in Doubly” ‘16 Willamette Valley  40

Everybody Loves a White Blend

Brooks “Amycas” ‘16 Willamette Valley 30

Vidal-Fleury ‘15 Côtes du Rhône 30

Italian Whites

Vermentino, Holden “Layne Vineyard” ‘15 Applegate Valley  38

Bianco, Edi Keber ‘15 Collio  47

Roero Arneis, Bruno Giacosa ‘14 Piemonte  60

Sauvignon Blanc

D. Joël Delaunay “Le Grand Ballon” ‘16 Val de Loire 32

J. Christopher ‘15 Willamette Valley 40

Pascal Jolivet ‘16 Sancerre 52


Gilbert Chon “Jousselinière” ‘16 Val de Loire 30

D. Vocoret & Fils ‘15 Chablis  40

Trisaetum ‘15   Willamette Valley  60

Statera Cellars “Corral Creek Vineyard” ‘14 Chehalem 65

Drouhin “Rose Rock” ‘14 Eola-Amity Hills  70

Off the Beaten Path Reds

Pineau d’Aunis, D. Gigou “Coteaux Du Loir” ‘14 Val de Loire  40

Pinot Noir

Mahonia Vineyard ‘11 Willamette Valley 35

Grochau Cellars ‘13 Willamette Valley 45

Three Wives “Giulio” ‘15 Dundee Hills 50

Fossil & Fawn ‘15 Eola-Amity Hills 60

Communiqué ‘14 Willamette Valley  65

Antiquum Farm “Juel” ‘15 Willamette Valley  70

Beaux Frères ‘15 Willamette Valley  95

Brick House “Cuvée du Tonnelier” ‘14 Ribbon Ridge  100

Antiquum Farm “Luxuria” ‘15 Willamette Valley  105

Gamay Noir

D. Gigou “Cuvée Gigou’t” ‘10 Val de Loire 40

Love & Squalor ‘16 Willamette Valley 45

Italian Reds

Casa Emma Chianti Classico ‘13 Toscana 40

Rosso di Montalcino, La Gerla ‘15 Toscana 45

Barbera d’Alba Superiore, Podere Ruggeri Corsini “Arumjan” ‘13 Piemonte 45

Nero d’Avola, Planeta “Santa Cecilia” ‘11   Sicilia 90

Brunello di Montalcino, La Fortuna ‘12 Toscana 90

Everybody Loves a Red Blend

Quinta do Vale Meão “Meandro” ‘14 Douro  45

R. López de Heredia “Viña Cubillo Crianza” ‘08 Rioja  50


Ostatu Crianza ‘14 Rioja  40

Campo Alegre ‘11 Toro  55


Helioterra ‘14 Columbia Valley  45

Dusted Valley “Stained Tooth” ‘13 Columbia Valley  70

Benevolent Neglect “Las Madres Vineyard” ‘14 Carneros  80

Rhône Blends

Château Ste Anne ‘14 Bandol  60


Waters “Interlude” ‘13 Washington  50

Il Fauno di Arcanum ‘12 Toscana  60

Château Gueyrosse  ‘09   Saint-Émilion 75

Cabernet Franc

Tamarack Cellars ‘15 Columbia Valley  50

Plaisance Ranch ‘14 Applegate Valley  52

D. Leflaive “Clau De Nell” ‘12 Anjou  70


Plaisance Ranch ‘14 Applegate Valley  50

Seven Hills “McClellan Estate” ‘15 Walla Walla Valley  60

Cabernet Sauvignon

Gramercy Cellars “Lower East” ‘14 Columbia Valley  60

Waters ‘12 Walla Walla Valley  90