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.
2017 Laurent Bénard | Vibratis | Champagne | FR
our dill bread & cultured butter
chef’s special snacks
2021 Château de Plaisance| Anjou | Zerzilles | Loire Valley | FR
crudités of April fruits & vegetables, Walla Walla onion & shiro miso
2021 Antica Terra | chardonnay | Aurata | Willamette Valley
roasted pork belly, gobo & marigold
2021 Antica Terra | pinot noir | Botanica | Willamette Valley
2015 Antica Terra | pinot noir | Botanica | Willamette Valley
celeriac agnolotti, escarole & lemon
Umpqua valley lamb osso bucco & first of our season pea risotto
2020 Isola delle Falcole | merlot | Toscana IGT | IT
American wagyu bavette frites
2021 Von Winning | Forster Pechstein | Großes Gewächs | Pflaz | DE
first of our season rhubarb pizzelle
two hours | $225 per guest
gratuity included
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 or restrictions when you book your reservation or reach out should you have any questions.