Multnomah Whiskey Library Menu

GFO hearts of romaine, chopped bacon, heirloom tomato, hard boiled egg, blue cheese crumbles, sourdough croutons, blue cheese dressing

roasted hen of the woods mushrooms, roasted butternut squash, toasted hemp seed pesto

roasted red beets & delicata squash, vegan ricotta cheese, balsamic pickled onions

Grand Central Bakery hand-cut sourdough & campagnolo, kefir cultured butter, house-smoked flake salt

GFO hearts of romaine, heirloom tomatoes, carrot ribbons, sourdough croutons, citrus vinaigrette

herbes de provence, garlic, sun dried tomatoes, pepperoncinis

GFO daily preparation of seafood

GFO Nicky Farms, OR two quarter-pound patties, Tillamook cheddar, Nueske’s bacon, bibb lettuce, carmelized onion aioli, hand-cut fries

GFO cast-iron seared sea scallops, butternut squash purée, sautéed red kale, rosemary brown butter,

GFO creamy arborio rice, apple braised pork belly, brown butter, roasted hen of the woods mushrooms, parmesan cheese

battered wild Oregon rock fish, coleslaw, salt & vinegar hand-cut fries, house tartare, malt vinegar

V sweet potato gnocchi, hemp seed pesto, preserved lemon, ricotta salata

sticky toffee pudding, house churned vanilla ice cream

new york style cheese cake, seasonal fruit topping

V rotating seasonal flavors

GFO selection of artisanal cheeses

roasted red beets & delicata squash, vegan ricotta cheese, balsamic pickled onions

preserved lemon chimicurri, lemon and herbs

roasted hen of the woods, roasted butternut squash, toasted hemp seed pesto

hearts of romaine, heirloom tomatoes, carrot ribbons, sourdough croutons, citrus vinaigrette

kennebec potatoes, lemon herb seasoning, Portland ketchup, whole grain mustard aioli

herbes de provence, garlic, sun dried tomatoes, and pepperoncinis

chef’s assortment of local, organic vegetables pickled in house

fresh popped to order, lemon pepper & herbes de provence or salt & vinegar

GFO selection of artisanal meats & cheeses, toasted marcona almonds, pickles, toasted baguette

pecorino and cracked black pepper cream, lemon and herb tempura

GFO wagyu beef, diced shallot, grain mustard aioli, amarillo chili, coriander, crostini

cajun poached jumbo shrimp, horseradish cocktail sauce, grated horseradish

beet cured farm eggs, pork belly, dijon aioli, pickled mustard caviar

GFO roasted red beets & delicata squash, vegan ricotta cheese, balsamic pickled onions

roasted hen of the woods mushrooms, roasted butternut squash, toasted hemp seed pesto

GFO hearts of romaine, heirloom tomatoes, carrot ribbons, sourdough croutons, citrus vinaigrette

hand-cut sourdough & campagnolo, kefir cultured butter, house-smoked flake salt

GFO herbes de provence, garlic, sun dried tomatoes, pepperoncini, baguette

GFO two quarter-pound patties, Tillamook cheddar, Nueske’s ba￾con, bibb lettuce, carmelized onion aioli, hand-cut fries

cast iron seared sea scallops, butternut squash purée, sauteed red kale, rosemary brown butter

battered wild Oregon rock fish, coleslaw, salt & vinegar hand-cut fries, house tartare, malt vinegar

creamy arborio rice, apple braised pork belly, brown butter, roasted hen of the woods mushrooms, parmesan

sweet potato gnocchi, hemp seed pesto, preserved lemon, ricotta salata

creamy arborio rice, roasted butternut squash, roasted green chiles, vegan ricotta cheese, crispy onions

GFO hearts of romaine, chopped bacon, heirloom tomato, hard boiled egg, blue cheese crumbles, sourdough croutons, blue cheese dressing

sticky toffee pudding, warm toffee sauce, housemade vanilla ice cream

new york style cheese cake, seasonal fruit topping

rotating seasonal flavors

GFO selection of artisanal cheeses