We are thrilled to welcome you to our table.
Thoughtful, bright, delicious cuisine from the hands of Antica Terra Chef, Timothy Wastell, wholeheartedly embraces and emphasizes the natural beauty of plants and animals and honors the hard work, heritage and seasons of agriculture in the Pacific Northwest. While the menu is as changeable as the season, the generosity and beauty of Timothy’s cooking is constant. Join us for a multi-course lunch with a six-wine flight — sourced from both our cellar and library.
Welcome to our table.
this afternoon’s snacks
2015 Yves Ruffin | Cuvée Jardin | Champagne
crudités of July fruits & vegetables, Walla Walla onion & shiro miso
2022 Domaine Brétaudeau | Gaïa Ovoide | Vin de France
slow roasted Alaskan halibut, fig leaf & kohlrabi
2022 Antica Terra | chardonnay | Aurata | Willamette Valley
Chinook salmon, bok choi, nopales & miso
2018 Clos Cibonne | Cuvée Marius | Côtes de Provence
Dreamfields Farm hen, spring alliums, Black Pearl cherries & porcini confit
2022 Antica Terra | pinot noir | Botanica | Willamette Valley
2022 Antica Terra | pinot noir | Antikythera | Eola-Amity Hills
Baked Amity
Please reserve two to two-and-a-half hours for this experience.
We are always happy to offer personal assistance via email at meet@anticaterra.com
or by phone at (503) 244-1748.
We strive to be inclusive with dietary allergies, however we are not always able to accommodate every request. Our kitchen uses gluten, shellfish, seeds and dairy. For A Very Nice Lunch, we are unable to guarantee a completely vegan menu, one without alliums, low salt/salt free requests or requests for no eggs.
We are able to accommodate vegetarian and pescatarian diets as well as allergies to shellfish and seafood/fin fish. If you have allergies outside of these examples, please contact us to determine if we can accommodate your request.
Please make us aware of any allergies when you book your reservation or reach out should you have any questions.