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.
2014 Pehu Simonet | Fins Lieux no. 1 | Champagne
this afternoon’s snacks
2022 Benjamin Leroux | Meursault | La Pièce Sous le Bois 1er Cru | Burgundy
crudités of February fruits & vegetables, Walla Walla onion & shiro miso
Alaskan pink singing scallop en papillote
2022 Antica Terra | chardonnay | Aurata | Willamette Valley
Yakama sturgeon, celariac & arugula
2017 Antica Terra | pinot noir | Ceras | Willamette Valley
sweetbread, leeks & yellow foot mushrooms
2022 Antica Terra | pinot noir | Botanica | Willamette Valley
2022 Jean Fournier | Trois Terres V.V. | Marsannay
roasted Dreamfields farm hen, Roja Chiquito cassoulet, green garlic & truffle jus
2019 the Glories | no. 2 | California & Oregon
Baked Amity
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.