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



Rosemary Garlic Shoestring Fries– Thin cut potatoes, parmesan, garlic, rosemary,  jalapeno aioli. 5.5

Chickpea Fries– Garbanzo, Thai chile dipping sauce. 7

Crab Puffs– Pate choux, lump meat crab, fontina, jalapeno aioli. 8

Bruschetta- Baguette, Asiago cheese spread, tomato, onion, bacon, basil, Monterey Jack cheese, balsamic reduction. 9

Dolmades- Traditional Greek seasoned rice, grape leaves, local honey, Israeli feta cheese. 5.5 GF/V

Artichoke & Black Truffle Dip- Artichoke hearts, secret cheese blend, black truffle oil, baguette bread. 7

Brie En Poof- Triple creme brie, phyllo, berry coulis, warm bread. 8.5

Meddi Plate- Amadeus hummus, kalamata olives, marinated artichoke hearts,  cucumbers, Israeli feta cheese, peppadoos, warm  Naan bread. 8.5

Mexican Street Corn- Grilled corn, cotija cheese, chicken stock, garlic aioli, corn tortilla chips. 8


Soups and Salads

Add Draper Farms Chicken 4 Add Grilled Shrimp 4

The Date- Candied dates, Marcona  almonds, “You Calf To Be Kidding Me” blue cheese, and arugula tossed in a citrus  vinaigrette.

 Half 7/ Whole 12 GF

Small Mixed Greens- Arcadian greens,  tarragon vinaigrette. 4 GF

Caesar– Green Leaf and Arcadian greens, garlicky dressing, shaved parmesan, house made croutons. Half 4.5/ Whole 10

Daily Soup- 3.75 cup/ 6.5 bowl

Spinach Salad- Sautéed portabella and crimini mushrooms, peppers, onion, cranberries and pecans, baby leaf spinach, Israeli feta cheese.  12

The Fancy- Arcadian greens, slivered almonds, dried cranberries, blue cheese crumbles,  tarragon vinaigrette. Half 5.5/ Whole 10GF

The Chowder– A bowl of our house made creamy chowder with bacon, potato, carrots celery, onion and salmon belly. Topped with baguette bread and bruleed fontina. 9



All pizzas served on thin crust made with Italian 00 flour, rubbed with olive oil.

Popeye- Fresh basil pesto, basil pesto, baby leaf spinach, roasted garlic, Monterey Jack cheese. 11

Bruschetta- Garlicky Asiago cheese spread,  tomato, onion, diced pancetta, basil, Jack cheese,     balsamico. 13

Hercules- Thinly sliced pork belly, chicken apple sausage, bacon, fresh basil pesto, apple  compote. 14.5




Prosciutto Carbonara- Lemon pepper linguine, peas, shaved brussel sprouts, pancetta, garlic, cream,  Parmesan. 19

Jumbo Prawns- Fresh large prawns, herb gremoulade, forbidden rice risotto, popped  cherry tomato confit. 25 GF

Lamb Rack- Colorado Lamb, forbidden rice risotto, popped cherry tomatoes, maple demi glace. 27 GF



All risottos are gluten free

Shrimp and Bacon– Fresh large shrimp, diced hickory smoked bacon, pork belly, creamy parmesan risotto. 19.5

Risotto A La Paella- Creamy risotto, andouille sausage, large shrimp, fresh clams, mussels, peas, onion, peppers. 24


The Classics

Le Mac- A blend of four cheeses, cream, penne pasta baked in the oven . 15

Add chicken apple sausage 2.5 Add crumbled bacon 2

Painted Hills Brisket- Smoked overnight with English Breakfast tea,  shredded and tossed in an ancho chile cream. Served over creamy polenta with frizzled onions and a balsamico. 19

F2M Meatloaf– All beef meatloaf, mashed potatoes, green beans, ketchup.16

Saucy Chicken- Draper Farms chicken breast, cheesy bacon mashed potatoes, mushroom and marsala cream 20 GF

Harvest Dinner– Chargrilled Frenched Carlton Farms Pork chops, stone ground mustard potatoes, vegetable ratatouille, warm carrot sauce, bacon apple compote. 24 GF


Of The Sea

Grilled Salmon- Wild caught Coho, mashed potato, sautéed cabbage, green beans, Latin herb sauce. 22 GF

Leeky Boat-  Baked wild caught Alaskan cod encrusted in potato, baby leaf spinach, warm leek sauce. 22 GF

Pesto Alfredo- Fresh shrimp and scallops, cream, white wine, linguine, fresh basil. 23

Cioppino- Fresh mussels, clams, shrimp, scallops, Alaskan cod, white wine, sun-dried tomato pesto. 25 GF/ New!


For The Carnivore

The “Classic”-  Chargrilled Snake River Farms beef medallions, mashed potatoes, sautéed green beans, red wine demi glace. 23 GF

Stroganoff– Chargrilled Snake River Farms steak medallions chargrilled, rich portabella and crimini mushroom cream, pappardelle pasta. 24

Ninkasi Burger- ½ pound All American Kobe beef, raised on Ninkasi grains, Jack cheese, bacon with mayo, lettuce, tomato. Served with rosemary garlic shoestring fries. 14.5

New York Steak- Painted Hills beef, savory caramel, stone ground mustard Yukon gold potatoes, black garlic butter. 35


All paleo items are gluten and dairy free.

Harissa Chicken– Draper Farms chicken breast, Middle Eastern spices, roasted and mashed cauliflower,  vegetable ratatouille. 22

Stuffed Sweet Potato- Roasted and stuffed sweet potato, Carlton farms pork shoulder, grilled pineapple    salsa 16.5

Paleo Salmon- Grilled wild caught salmon, sautéed cabbage, avocado, orange infused olive oil, red pepper flakes. 23

Catch Of The Day– Wild caught Alaskan cod, mashed cauliflower, roasted peppers lemon herb sauce. 22

Korean Short Ribs- Slow cooked beef ribs, zucchini pasta, house made kimchi. 16

Meat and Not Potatoes- Snake River Farms steak medallions, mashed cauliflower, sautéed green beans red wine demi glace. 24


Twisted Sister– Spiral cut spaghetti squash, zucchini, cauliflower, grape tomatoes, gremolada, macadamia nuts. 19 V/GF

Fall Ravioli– Butternut squash, sage, caramelized leek sauce, Oregon hazelnuts “Ewe Calf To Be KIDding Me” blue cheese.  19

Vegan Torta– Crispy potato cake, grilled seasonal vegetables, Amadeus hummus. 17 V/GF




The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

A gratuity of 20% will be added to parties of six or more


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