Salt and Board

FRANCE

ITALY

SPAIN

Willamette, OREGON

Three meats three cheeses (chefs choice), bacon jam, fig jam, apricot mostarda, olives, house pickled veggies, mustard, marcona almonds, crostinis.

Two meats two cheese (chefs choice), bacon jam, fig jam, apricot Mostarda, olives, house pickled veggies, mustard, and crostinis.

Three cheeses (chefs Choice), fig jam, apricot mostarda, olives, house pickled veggies, mustard, crostini. -add bacon jam for $1.50

Chicken Breast, Mashed Potato, Seasonal Vegetables, Mushroom Sauce

Freshly Battered Scottish Haddock, Seasoned Chips, Peas, Chunky Tartare Sauce

Haggis, Bashed Neeps, Mashed Potato, Whisky Sauce

Scottish Beef Marinated, Special Gravy, Chips, Vegetables

Sautéed Potatoes, Braised Red Cabbage, Baby Carrots, Pea Shoot, Tarragon Jus

Toasted Ciabatta topped with sliced Avocado, arugula, pickled red onion, daikon sprouts, prosciutto, and everything bagel crumbs.

Toasted Ciabatta topped with bacon jam, arugula, Finocchiona, soft burrata, topped with sea salt, fresh cracked black pepper, and olive oil.

Toasted Ciabatta topped with fig jam, soft ripened brie, manchego cheese, and crispy prosciutto.

Open faced French pub sandwich with ham, Sliced gruyere, Bechamel sauce, and a poached egg.

Toasted Ciabatta topped with a puree of black garlic roasted cremini and shitake mushrooms, topped with caramelized onions, roasted red peppers, arugula pesto, and a soft poached egg.

Ciabatta toasted with Vietnamese butter, topped with slow roasted pork shoulder, pickled onions and carrots, fresh fresno peppers, daikon, cilantro aioli, and daikon sprouts.

Ham, gruyere, and bechamel sauce on a ciabatta bun.

Roasted pork shoulder and ham with swiss cheese, house made spicy mustard, and dill pickles on a ciabatta bun.

Gruyere and Swiss cheese on sourdough.

Roasted mushrooms, peppers, and caramelized onions with aged gouda and roasted garlic aioli on a ciabatta bun.

SPAIN

CALIFORNIA

WASHINGTON

FRANCE

ARGENTINA

CALIFORNIA

Willammette, OREGON

Rioja, SPAIN

Sonoma, CALIFORNIA

Santa Barbara, CALIFORNIA

Willamette, OREGON

Napa, CALIFORNIA

Burgundy, FRANCE

Chateauneuf de Pape, FRANCE

Champagne, FRANCE

Dry, Grippy With Opulent Summer Fruits (Light bodied, 12.5% ABV)

Dried Strawberry, Red Apples, Inviting (Light Bodied, 13% ABV)

Wild Raspberry, Unripe Red Plum, Fragrant (Light to Medium Bodied, 12% ABV)

Red Plums in Syrup, Dry and Elegant (Light to Medium Bodied, 12.5% ABV)

Bruised Strawberries, Rose Water, Silky (Light Bodied, 12.5% ABV)

Spring mix greens, pickled veggies, feta cheese, and sherry vinaigrette.

Arugula Topped with roasted red & gold beets, shaved fennel, pickled mustard seeds, horseradish vinaigrette, and Chevre Cheese.

Wedged iceberg lettuce, pickled red onions, blue cheese, hardboiled egg, green goddess dressing, topped with every bagel crumbs, and crispy prosciuttos.

Cheddar, Stilton, Scotch Egg & Pork Pie

Manchego, Camembert, Gorgonzola, Hungarian Pork Sausage, Feta Stuffed Peppers

Taleggio, Gorgonzola, Parma Ham & Olives

Pork Pie, Parma Ham, Pork & Duck Pâté, Roast Beef & Hungarian Pork Sausage

Houmous, Marinated Peppers, Turkish Ezme & Olives

Lemon Sherbet, Grapefruit (11.5% ABV)

Wild Raspberries, Soft Rose Petal, Plum Sherbert, Gentle Texture (12.5% ABV)

Buttered Brioche, White Peaches, Honey, Long and Elegant (12% ABV)

Strawberry, Shortbread and Rose Petals (12.5% ABV)

Lemon Sherbet, Apple and Orange Zest (11% ABV)

Provence, FRANCE

Western Coast, FRANCE

CALIFORNIA

Tokaj, HUNGARY

WASHINGTON

Willamette, OREGON