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



Now Open For Sunday Dinners...

Make reservations now!


New! Ceviche- Wild caught cod tossed with fresh lime, mango, onion, cucumber and avocado. Served with freshly made tortilla chips. 12

New! Brussel Sprouts- Sauteed and tossed with pecans, balsamico, and Ewe Calf To Be KIDDing Me Blue cheese. GF 8.5

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

Zucchini Fries- Served with our chipotle aioli. 7
Savory Crostata- Duck fat crust, filled with creamed leaks, sausage, delicato squash, and a honied ricotta. 10

Calamari- Lightly battered and served with a jalapeño aioli. 8

Brie En Poof- Triple creme brie wrapped in phyllo and baked until golden brown. 9.5

Sweet Pots- Sweet potato waffle fries served with a smoky adobo chili aioli. 6.5

Rosemary Garlic Shoestring Fries– Thin cut fries, parmesan, garlic, rosemary,  jalapeño aioli. 6

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

Artichoke & Black Truffle Dip- Artichoke hearts, secret cheese blend, black truffle oil, baguette bread. 8

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

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



Add Draper Farms Chicken 4 Add Grilled Shrimp 4 Add Wild Caught Salmon 10

Slow Roasted Caprese- A nest of slow roasted tomatoes, delicate fresh mozzarella, basil, olive oil. Served with grilled bread. 9 

Summer Carrots- Roasted carrots, fresh mozzarella, hot honey. 9.5

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

Caesar– Green Leaf and Arcadian greens, garlicky dressing, shaved parmesan, house made croutons. 

Half 5/ Whole 10

The Fancy- Arcadian greens, slivered almonds, dried cranberries, blue cheese crumbles, tarragon vinaigrette. 

Half 5.5/ Whole 10 GF

Spinach Salad- Sautéed portabella and crimini mushrooms, peppers, onion, cranberries and pecans, baby leaf      spinach, Israeli feta cheese.  13 GF



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

At The Copa- Garlicky Asiago cheese spread, slow roasted tomatoes, Copa, fontina cheese. 15

Margherita- Tomato, basil, fresh mozzarella. 13

Popeye- Fresh basil pesto, baby leaf spinach, roasted garlic, Monterey Jack cheese. 13.5

Bruschetta- Garlicky Asiago cheese spread,  tomato, onion, diced pancetta, basil, Jack cheese, balsamico. 14

Pepperoni- Zenner Meats thin sliced pepperoni, house made tomato sauce, Mozzarella, Monterey Jack cheese. 13.5


Served with rosemary garlic shoestring fries.

The American- ½ pound Kobe beef burger topped with Jack cheese, bacon,  mayo, lettuce, tomato. 15

Painted Hills Brisket Burger- ½ pound Kobe beef burger topped with our Painted Hills brisket, Tillamook cheddar, frizzled onions, and angel hair coleslaw, mayonnaise. 17

Greek Burger- Seasoned lamb, labneh, tzatziki, tomato, pickled red onion, feta cheese. 16

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

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

Seasonal Specialties

The Chop- Carlton Farms bone in chop, chargrilled and served with fingerling potatoes, grilled asparagus, and a Bourbon-mango BBQ glaze.GF 26

Jumbo Scallops- Seared and set atop Israeli couscous with a fresh corn salsa and a Marionberry gremoulade. 29

Parmesan Crusted Cod- Lightly breaded with panic and parmesan cheese. Served on a bed of Israeli couscous with a jalapeño corn chowder. 25 

Chicken Mole- Draper Farms chicken breast, fingerling potatoes, rich mole sauce and corn salsa. 20

Flat Iron- Snake River Farms steak, fingerling potatoes, chimmichurri. GF 26

The Classics

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

Add chicken apple sausage 3 Add crumbled bacon 2.5

Shrimp and Bacon Risotto– Fresh shrimp, diced hickory smoked bacon, pork belly, creamy parmesan risotto. 20 GF 

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. 18

Saucy Chicken- Baked Draper Farms chicken breast, served atop cheesy bacon mashed potatoes, mushroom and marsala cream.GF 21

Of The Sea

New! Leaky Boat- Wild caught Alaskan cod wrapped in mashed potato, griddled and set on a bed of baby leaf spinach and topped with a creamy leak sauce.GF 25

Pesto Alfredo- Fresh shrimp and scallops tossed with linguine in a lemon and fresh basil cream. 25

Grilled Salmon- Wild caught Coho, mashed potato, sautéed cabbage, asparagus, Latin herb sauce. GF 24

For The Carnivore

The “Classic”-  Chargrilled Snake River Farms beef medallions, mashed potatoes, seasonal vegetables, red wine demi glace. GF 24

Korean Fried Chicken- Marinated in a flavorful Korean spiced sauce, tossed in cornstarch and flour and deep fried to perfection. Served with mashed potatoes and a saute of zucchini, peppers and onion. 19 

Spiced Lamb- Marinated in rich spices and roasted. Served atop Israeli couscous with tomato, onion and peppers. 20

Summer Sofrito- Chargrilled Snake River Farms beef medallions, creamy polenta, mole sauce, Mexican street corn. 26 

Special Diets/Gluten Free

Stuffed Sweet Potato- Roasted and stuffed sweet potato, Carlton farms pork shoulder, grilled pineapple salsa 17.5

New! Keto Risotto- Shiritaki “rice” slow cooked in cream with fresh shrimp, bacon and pork belly. Finished with Parmesan cheese. Estimated carb count 6g. 22 

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

Korean Short Ribs– Slow cooked boneless beef ribs in a Chinese five spice sauce with butternut squash “pasta” and house made kimchi. 23



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

Pasta Primavera- Linguine tossed with zucchini, asparagus, leeks, spinach, fresh basil and parmesan cheese. 18

The Stuffed Vegetarian- Roasted sweet potato stuffed with roasted winter vegetables and drizzled with balsamic. V/GF 16

Oregon Ravioli- Butternut squash ravioli, creamy leek sauce and finished off with Ewe-calf-to-be-KIDDing me blue cheese. 19 

Artichoke Ravioli- Tender pockets of pasta filled with artichokes and ricotta cheese- baked in a cross between a red and cream sauce. Topped with fresh basil. 17

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