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.
2018 Marguet | Les Beurys | Champagne
this afternoon’s snacks
2021 von Winning | Marmar | Pfalz
crudités of October fruits & vegetables, Walla Walla onion & shiro miso
crispy sweetbread, dungeness crab & espelette
2021 Antica Terra | chardonnay | Aequorin| Willamette Valley
steamed sablefish, sweet corn & lobster mushrooms
2021 Antica Terra | pinot noir | Botanica | Willamette Valley
2022 Antica Terra | pinot noir | Ceras | Willamette Valley
oak roasted Dreamfields Farm chicken, celeriac,
chanterelles, tropea onion & estate grapes
2021 Heidi Schröck | Ruster Ausbruch | Auf den Flügeln der Morgenröte | Neusiedlersee-Hügelland
Red Love & Honeycrisp apple gâteau invisible
two hours
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 or low salt/salt free requests.
Please make us aware of any allergies when you book your reservation or reach out should you have any questions.