Minimum Order: $0.00
Minimum Order: $0.00
6195 NE Cornell Rd Hillsboro OR 97124
Burgers, Sandwiches, Seafood, Farm To Table
Merchant Current Date/Time: June 15 Tuesday 10:21 AM
New York Steak
12oz - Served with her butter, roasted fingerling potatoes, and seasonal vegetables
Lemon Artichoke Olive Pasta
Angel hair, artichoke hearts, green olives, topped with fresh lemon cream sauce.
Shrimp sauteed in olive oil, butter, garlic, crushed red pepper and white wine reduction.
Max 2 cocktails per 1 Entree
Blood Orange Margarita
Silver Tequila, Triple sec, Fresh homemade sour mix, blood orange puree, homemade simple syrup
OG Old Fashion
Bulliet bourbon, orange bitters, aromatic bitters, simple syrup
served with a big cube on the side
Vodka, Creme de viollette, fresh lemon juice, aromatic bitters, home made hibiscus simple syrup
Absolute pear, triple sec, fresh lime juice, home made simple syrup, cranberry juice
James and the giant peach
Jameson Irish, Pechi de vigne, home made sour mix, homemade simple syrup
Bavette Steak & Romaine
Grilled romaine, sun-dried tomato herb butter, caramelized onions, spicy honey caesar dressing.
Mixed greens, tomatoes, sweet onions, cucumbers, goat cheese, balsamic dressing.
Chopped romaine, parmesan, garlic croutons, creamy caesar dressing. (Add grilled salmon, shrimp or chicken for an additional charge)
Mandrin Chicken Salad
Shredded cabbage, mandarin oranges, green onions, seasoned-roasted noodles, toasted almonds, house dressing.
A native of Southwest Missouri, Matt discovered his passion for cooking while spending time on family farms, watching his Mother and Grandmothers in their kitchens. This was true farm-to-table cooking in full practice, where the foods prepared were often a direct reflection of what the gardens were yielding. Sunday meals brought everyone together and created happiness. Later, these ideas would take shape in Matt's culinary pursuits, as he often found himself working in professional kitchens while enrolled at Ohio State University. Years later, Matt studied Culinary Sciences in Kansas City' at Art Institute International.
While attending the Art Institute, Matt caught what he refers to as his "big break". He was offered the position of Executive Chef to study under, and operate restaurants for celebrity chef Aaron Sanchez. Working for Chef Aaron allowed the opportunities of learning from and working with Chefs Cat Cora, Mario Batali, John Besh, Jonathan Waxman, and Emeril Lagasse. He has cooked in many different regions along his journey, picking up local flavor and techniques.
We invite you to enjoy dishes that celebrate Chef Matt's upbringing, travels, and classical training. These dishes are designed to bring us together, in the spirit of Sunday Dinners and Family.
15635 SE 114th Ave Suite 201, Clackamas, OR 97015