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 | The Menu Fife Restaurant is dedicated to supporting sustainable agriculture and Oregon's fantastic array of local, organic farmers. Due to the seasonality and availability of certain produce, Chef Marco Shaw changes his menu daily. Below is a sample of the many dishes offered for your enjoyment. Check back soon for our next Dish of the Month - It's coming hot off the stove soon!
Previous Dish of the Month : Oregon Black Cod with Wild Mushrooms, Leeks and a Sweet Pepper Puree
Chef Shaw chose to pair his fresh catch of Oregon cod with fall vegetables provided by local farmers. Organic leeks, which impart a more delicate and sweeter flavor than onion, add a subtle touch to this dish without overpowering the other flavors. Foraged wild mushrooms give a woodsy depth that speak of winter and our colder Pacific Northwest nights. Finally, Chef Shaw finishes the dish with naturally sweet peppers that play perfectly off of the other root vegetables. We hope you enjoy this warm meal during this chilly season and look forward to bringing you our wonderful selection of spring vegetables soon!
Sample of Winter 2008 First Courses Winter squash and roasted garlic soup $6
Maryland style crab cakes with red pepper puree $9 Flash fried Willapa Bay oysters with pancetta and green split peas $8 Beets, parsley and ricotta with hard cooked egg-blue cheese dressing $6 Spice roasted lamb ribs with potato and smoked bacon salad $7 Mixed green salad with hazelnuts, pears and red wine vinaigrette $6  Sample of Winter 2008 Second Courses Cast iron chicken with garlic, pancetta and fingerling potatoes $18 Lamb rib chops with black Beluga lentils and mint aioli $19 Grilled hanger steak with braised greens, shallots and purple potatoes $22 Split pea cakes with pomengrante molasses, almonds and green beans $17 Pork osso bucco with Sugar Hubbard squash, thyme and heirloom carrots $18 Rabbit and dumplings with winter vegetables, rosemary and tomato broth $19 Grilled buffalo tri tip steak antebellum grits and guajillo chile sauce $20 Oregon black cod with brussel sprouts, celeriac and olive oil caper sauce $19  Sample of Fall 2007 Final Courses Gingerbread cake with sauteed caramel bananas and Chantilly cream Cinnamon ice cream with cinnamon sugar doughnuts and honey Coconut cream pie with bittersweet chocolate sauce Bruleed cheesecake with red wine syrup and nougatine Chocolate pudding cake with chocolate mousse and toasted hazelnuts An assortment of local cheeses with fruit, nuts and toast Milk Chocolate ice cream or Key Lime sorbet Created by Pastry Chef - Jessica Howard. All desserts and cheeses are $6. Ice cream and Sorbets are $5.
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