A Fork To Mouth Restaurant

Amadeus is the first “Fork To Mouth” Restaurant. It is a play on the Farm To Fork movement. Our desire is that our guests enjoy their dining experience while we focus on high quality, locally sourced, flavorful foods.  


Chef/Owner Diana Ramallo was born in Argentina and came to the US at the age of five. Surrounded by family, meals were a time of celebration and comradery. As an adult, she spent many years traveling with her family– living in Greece as well as the east coast. After moving to Oregon, she supported herself and her daughter by creating and selling her decadent desserts while she pursued a degree from the Culinary Institute in Portland. In 1996, she opened the doors of Amadeus. In 2013, Amadeus relocated to its present location in the beautifully restored historic Grey Building. Her daughter Alena has been an integral part of this business, now spanning two generations– soon to be moving into the third as her children get older. 

We believe that the strength of our business comes from not only our offering of good food, good service, and a beautiful atmosphere– but from our connection to the community in which we live. We are grateful for your continued support.

Thank you,

Diana and Alena


Zak's Old Fashioned

Zak's Old Fashioned

Seasonal Cocktails

Thai Chile Mule- House infused vodka, bitters, lime, Cock N’ Bull Ginger Beer. 8

The Last Word- Vivacity Native Gin, Chartreuse, lime, egg white. 10

Aperol Spritz-  Summer in a glass topped with Prosecco. 7.5

Strawberry Thai Martini- House infused vodka, strawberry, lemon. 9.5

Carrot Mary- Tumeric, black pepper, lemon, vodka, carrot juice. Served with all of the pickled garnish. 8.5

Marionberry Mojito- Flor De Cañ Rum, lime, mint, sugar syrup, soda water. 9.

The Classic Cocktails 

Tito’s Mule– Tito’s Vodka, lime, house made ginger syrup, Cock N’ Bull Ginger Beer. 7.5

Zak’s Old Fashioned– Makers Mark, sugar cube, bitters, orange twist, two “special cherries”. 9.5

Marionberry Lemon Drop– Vodka, Marionberry, lemon. 9

Pear Pressure- Below Deck rum infused with Tahitian vanilla bean, pear and ginger puree, lemon. Shaken and served on the stem. 9.5

Barrel Aged Manhattan- Redemption Rye, Carpano Antiqa, Amareno cherry. Served on the stem. 11 Great Greyhound– Vodka, fresh grapefruit, lime, elderflower.  7.5

Namastea– Named for one of our favorite guests! Vodka, rum, triple sec, whiskey, lemon, lime and Amareno cherry syrup. 8

Red Wine  

Pinot Noir

Bryn Mawr Estate, OR 35

Namaste Reserve Cuvee, OR 48

Maison Roy and Fils Incline, OR 47

Bryn Mawr Krista’s Block , OR 48

Willamette Valley Vineyards Tualatin , OR 68

Sokol Blosser  Dundee Estate, OR 42

Domaine Drouhin “Roserock”, OR 45

Torii Mor, OR 40

Archery Summit Dundee Hills, OR 48

Archery Summit Arcus, OR 120


Canoe Ridge, WA 26

Waterbrooke, WA 24

Drum Heller, WA 23

Cabernet Sauvignon

Juggernaut, CA 32

Bellacosa, CA 34

Bonanza, CA   38

Double Canyon, WA 36

Sharecropper, WA 22

Rombauer, CA 65

Joseph Phelps, CA 68

Caymus, CA 95

Other Red Wines

Leviathin Red Blend, CA 42

“Shatter” Grenache by Trinchero, 30 

Machete Blend, CA 58

Red Schooner by Caymus, CA 40

Neyers “Left Bank Red”, CA 45

Archaval Ferrer Malbec, ARG 28

Gascon Malbec, ARG 32

White Wine


Stoller, OR 28

Sea Sun, CA 34

Stag’s Leap “Karia” , CA 38

Waterbrooke Reserve, WA 24

Landmark Overlook, CA 36

Rodney Strong Chalk Hill, CA  48

Juliette, OR 40

Pinot Gris

Archery Summit, OR 24

Sokol  Blosser, OR   28

King Estate Domaine, OR 38

Torii Mor, OR 24

Willamette Valley Vineyards, OR 22


Willamette Valley Vineyards, OR 22

Snoqualmie, WA 16

Other Whites

Namaste Blend, OR 25

Bryn Mawr Rose, OR 30

Stoller Rose, OR 26

242 Sauvignon Blanc, CA 18

Cakebread Sauvignon Blanc, CA 32


Wycliff Champagne Brut, CA 22

La Marca Prosecco, IT 20

Mionetto Prosecco, IT 22

Argyle Blanc De Blancs, OR 38

Moet Chandon Champagne, FR 55

Collet, FR 35

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