Gompers gin, Dolin Blanc, Clear Creek Pear Brandy, lemon twist, up
Black peppercorn-infused Buffalo Trace bourbon*, Bonal Quina-Gentiane, honey syrup*, lemon twist, rocks, little spicy
Aria gin, lime cordial*, slice of lime, up
James Oliver rye, Aperol and Lillet Blanc, rocks, orange twist
Sunken Chocolate Souffle
topped with a scoop of coffee ice cream!
Vanilla Bean Crème Brûlée
chocolate butter cookies
Red Wine Poached Pear
our vegan dessert with coconut ice cream, hazelnut praline, tarragon-orange butter cookies
*Some preparations cooked to a preferred temperature may be considered raw or under cooked. Consuming raw or under cooked meat, seafood and eggs may increase your risk of food-borne illness. **Seasonal wild crafted foods have not been inspected by the FDA
The Farm Café has brought you fresh, local and organic farm-to-table products from the Pacific Northwest since 2003. As the name suggests, we support local farmers by buying direct whenever possible; and because we change the menu constantly, we can benefit from using the freshest ingredients when they are in season and at their best. It’s a privilege to live in a place with such abundance, and it’s an honor to source ingredients from the following farmers and producers. Our Heirloom tomatoes come from Groundwork Organics in Junction City, Oregon. Our eggs are from a small family farm called Rain Shadow El Rancho in Scio, Oregon, where the chickens are cage-free and vegetarian. Most of our seafood is sourced fresh from the Oregon Coast through a small, local company called Newman’s Fish Co. Even our crimini mushrooms come from a small farm called Hood River Organics. We use Ota tofu, Surata Tempeh and Freddy Guys plump Oregon hazelnuts.