Amadeus

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

 

Happy Hour/ Small Plate Tuesday

Fair thoughts and happy hours attend on you.
— William Shakespeare

Roasted Carrot Salad- Organic roasted carrots, hot honey, burrata mozzarella. 8.5 GF

Gazpacho with Shrimp- Chilled tomato soup topped with fresh Oregon bay shrimp in lemon aioli. 7 GF

Tomato Tartlets- Petite phyllo cups filled with chevre mousse and house made tomato jam. 6 for 6

Salmon Belly Ceviche- Marinated with citrus, cucumber, onion, avocado. Served with freshly made corn tortilla chips. 9

Charred Asparagus- Simply served with olive oil, parmesan, rosemary. GF 7

Sticky Chinese BBQ Pork Belly Taco-  Served with kimchi slaw on corn tortillas. 9

Fish Tacos-  Battered Alaskan cod, shrimp ceviche, lemon aioli. 3 for 9

Harissa Chicken Skewers– Draper Farms Chicken, marinated in   Middle Eastern Spices and chargrilled. GF 7

Shrimp Skewers– Charred garlic and black pepper marinated. Chargrilled and served with a jalapeno aioli. GF  9

Bruschetta Pizza– Thin crust topped with an asiago cheese spread, tomato, onion, bacon, Monterey Jack cheese and a balsamic reduction. 9

Popeye Pizza– This crust topped with fresh basil pesto, roasted garlic, Kalamata olives,  Monterey Jack and feta cheeses.  8

Pepperoni Pizza- Thin crust, house made red marinara, mozzarella and Monterey Jack cheeses and Zenner pepperoni. 7

Dolmades– Traditional Greek dish made with seasoned rice wrapped in grape leaves, tossed in local honey and feta cheese. GF 4.5

Fig Tarts- Phyllo cups filled with bacon and chèvre mousse- topped with a caramelized fig and a drizzle of balsamico. 6 for 6

Sweet Pots- Sweet potato waffles fries served with a smoky adobo chili aioli. 5

Petite Shrimp & Bacon Risotto– Our creamy risotto with tender shrimp, pork belly and bacon. GF 9

1/2 Painted Hills Brisket– Our famous smoked brisket, shredded and tossed in an Ancho chile cream over polenta.  8

Brisket Quesadilla– Grilled tortilla stuffed with cheese and our creamy ancho chile brisket.  7.5

 

Happy hour Beverages

FRO-zay 5.5

Paloma- Tequila and grapefruit Pellegrino 5

Thyme Cooler- Pampelmousse liqueur, lemon, thyme syrup and soda water 6

Marionberry Lemonade Sparkler– Fresh squeezed lemon, vodka, house made Marion berry  syrup, soda water. 6

Aperol Spritz- 6

Kentucky Mule- Whiskey, lime, ginger beer.  5.5

Scratch Margarita– Fresh squeezed lime, simple, tequila. 6

Namastea- Named for one of our favorite guests!   Vodka, rum, triple sec,  whiskey, lemon, lime and Amareno cherry syrup. 7

Well Highball– Well liquor and mixer, for example rum and coke, vodka and soda, etc. 4.5

All Draft Beer 4.5

Happy Hour Wine

Red 5.5glass/ 19bottle

White 5glass/ 18bottle

 

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