scratch-made supper club food,
served among the flowers.

Dinner by reservation only: 5pm to 10pm (Kitchen closes at 8:45 pm)

Artisan cheese & charcuterie, fresh salads, tasty bites and sweets, and scratch-made entrees using local, seasonal goodness. Oh, and did we mention adult beverages to wash them all down with? We pour wine and beer, and shake and stir up classic & craft cocktails — many with a floral kick.

You can’t drink at the bar due to Covid, but you can eat on our wonderful patio, in our flower shop, or at a table in the bar area. Which are all equally awesome!
Please Click Here for Reservations:

Small Bites

Truffled Almonds – $7
Our take on bar nuts! Toasted almonds tossed with Spanish olive oil, thyme and black truffle salt. (vegan & gluten free)

House Pickles – $10
Pickled spring veggies including beets, carrots, celery, sweet onion, asparagus, cucumber and peppers. (vegan & gluten free)

Deviled Eggs – $10
Four devilish eggs, with smoked bacon lardons, pickled herbs & light dressed greens. (vegetarian possible, gluten free)

Burrata Cheese with Garlic-Saffron Bread – $12
Fresh french bread, infused with garlic and saffron butter and served hot from the oven alongside a baseball-sized ball of fresh Burrata cheese. (vegetarian)

Smoked Trout Rillettes on Toast – $15
Decadent house-smoked trout rillettes with shaved fennel, micro herbs, and summer berry compote. Accompanied by grilled crostini.

Roasted Asparagus & Heirloom Carrots – $14
Crisp Pacific Northwest asparagus marinated then roasted with heirloom rainbow carrots. Topped with a romesco sauce. (vegan, gluten free, romesco sauce contains walnuts)

Shrimp Scampi – $20
Juicy prawns in a bath of garlic, butter, and white wine. Served over baby potatoes with roasted veggies and crostini for sopping!

Pulled Pork Sliders – $14
Three tasty braised Carlton Farms pulled pork sliders with tangy slaw served on sweet Hawaiian rolls.

Meatballs & Gravy – $16
Four delicious homemade beef & pork meatballs, served atop dollops of homemade mashed potatoes & covered with a (you guessed it) homemade mushroom gravy. Savory, wholesome, and perfect for the season. Share this dish or keep it for yourself, but don’t miss out!

Cheese Plate – $18
Two chef-selected cheeses with crostini, nuts & fruit. (vegetarian)

Charcuterie Board – $20
Jamon Serrano, mushroom pate, pickled veggies & crostini. (vegetarian possible, mushroom pate contains walnuts)

Cheese & Charcuterie Platter – $25
A larger, delectable combination of the cheese plate & charcuterie board.

Autumn Caesar Salad – $14
Fresh, crisp romaine lettuce and micro arugula, shaved rainbow carrots and fennel, and succulent white boquerones (Spanish anchovies), topped with our creamy house Caesar dressing and Chef David’s tasty Buffalo croutons.


Chef David’s Hearty Bolognese – $27
Hefty portion of handmade pasta, served covered in a bolognese sauce. The traditional recipe includes beef and pork, or you can order it vegetarian for an earthy mushroom bolognese.

Sirloin Roast – $39
Juicy roast sirloin, braised until tender and served with gorgeous, bright green mashed potatoes that get their extra color (and flavor) from puréed scallions and ALL the garlic. French green beans, purple heirloom carrots, brussels sprouts and padrón peppers on the side, all sauced with an absolutely delicious homemade red wine jus.

Herb-Crusted Albacore Tuna – $36
Local Oregon Albacore tuna, crusted with fresh herbs and rich seasonings. Served atop Beluga lentils, with a sautéed vegetable medley of onions, peppers, celery, and green beans. Brought together by a delicious house-made Cooper Mountain Vineyards Chardonnay sauce.


Dessert Changes Frequently
Ask for the flavor of the day.


Tipsy Oak – $14
Bringing the classic Old Fashioned into autumn! Noble Oak Bourbon mixed with fresh-squeezed orange juice, house-made thyme simple syrup, and a few dashes of cardamom & black walnut bitters for the season. Garnished with a date and orange peel.

Ol’ Man Chuck’s Apple Pie – $14
Apple juice & apple cider are slowly simmered with cinnamon sticks, star anise, and brown sugar. We add in a strong kick of booze you can’t even taste. (Chuck’s secret – we can’t divulge all the old man’s tricks!) and serve it in a tiny mason jar alongside a glass of ice.

Smoky Harvest Moon – $14
A smoky Mezcal-based cocktail, house-made with fresh-squeezed lemon & lime juice, apple cider, and maple syrup. Served chilled in a coupe with a dehydrated apple.

The Lil’ Stinger – $14
Giving the classic Bee’s Knees a spicy autumnal kick. This gin-based cocktail includes our house-made, spiced habanero-honey simple syrup and fresh squeezed lemon juice. Watch out, this one stings!

The New England Express – $14
All aboard! Join us on a cross-country autumn adventure with dark rum, apple cider, lime juice, homemade thyme simple syrup, and bitters. Topped with club soda for bubbles, garnished with lime.

Pumpkin Hot Buttered Rum – $14
There’s not much to tell you that you haven’t already gathered from the name. Think Hot Buttered Rum, but make it punkin! A perfect seasonal, boozy dessert in a glass. Topped with homemade whipped cream & nutmeg.

Spanish Sangria – $12
Chuck’s house-made sangria is a simple, yet potent, blend of Spanish Red Wine, fresh squeezed orange juice, and brandy, sweetened lightly with maple syrup.