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.
NV Vilmart | Grand Cellier Œnothèque v.13 | Champagne
this afternoon’s snacks
2019 Tenuta di Fessina | Il Musmeci | Etna Bianco
crudités of March fruits & vegetables, Walla Walla onion & shiro miso
2022 Antica Terra | chardonnay | Aurata | Willamette Valley
steamed steelhead & rutabaga
2022 Antica Terra | pinot noir | Botanica |
Willamette Valley
charcoal grilled Eola Amity Hills quail, kabocha, kimchi & cipollini
2022 Antica Terra | pinot noir | Antikythera |
Willamette Valley
2012 Roberto Voerzio | Cerequio | Barolo
American wagyu steak & salsify frites
2019 the Glories | no. 2 | California & Oregon
Baked Treviso
two to two and half 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.