Rediviva Restaurant

Check chalkboard to today's varieties citrus, fresh horseradish, red wine mignonette.

Herbs, spruce oil.

Charbroiled, smoked bleu, blackened butter.

Northwest filet mignon, cornichon, pickled mustard seed, red onion, egg yolk, charred bread.

Tempura fried tofu, wild beech mushrooms, miso-soy sauce, shaved scallop "bonito" flake, charred scallion.

Marinated mussels, wild ramps, confit garlic, shallot, chili oil, marrow butter, wild arugula, brown butter toast.

Maple-brandied plum, cippolini onion, crushed peanut, crusty bread, wild greens.

House baked boule loaf, honey sea salt butter.

Organic red mustard greens, frisee, shaved radish, pecorino romano, crispy quinoa, champagne vinaigrette.

Toasted brioche, baby beets, pickled shallot, wild arugula, house-made ricotta, cider vinaigrette, squash puree balsamic vinegar reduction.

Roasted baby beets, bleu goat's cheese, caramelized kabocha squash, peppered shallots, roasted walnuts, beet ash, wild arugula.

Winter citrus, shaved radish danish bleu, wild arugula, citrus dill vinaigrette, local herbs, crushed peanuts.

Handmade potato gnocchi, shaved spring asparagus, green garlic, shaved pecorino romano, brown butter, lemon zest, fennel pollen.

Handmade egg pasta, wild mushroom ragu, fresh English peas, pea tendrils, dill, pea puree, goat's cheese.

Miso marinated local black cod, forbiddon black rice, black sesame soup, roasted wild beech mushrooms, wild ramps.

14 oz prime grade northwest beef, roasted fingerling potatoes, caramelized cippolini onion, bordelaise, bone marrow butter.

Buttermilk marinated oregon natural beef, roasted radish- wild arugula salad, pickled mustard, fried shaved garlic, chili oil, radish pistou.

Roasted potatoes, wild rice, wild ramps, wild arugula, celeriac, black vinegar reduction, crispy quinoa.

Heirloom tomato jam, garlic-herb aioli, wild arugula, house brioche, hand-cut fries.