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

 

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Now Open For Sunday Dinners...

Make reservations now! 


SUMMER  SPECIALS

Bavette Steak- Meaning bib in French, this steak is marinated and chargrilled, served on Israeli couscous and topped with a fresh corn salad tossed in a Latin herb sauce. 26

Pork Chop Salmuera- Carlton Farms pork chop, brined and grilled served with creamed kale, roasted carrots and local “hot honey”. 28 GF

Summer Prawns- Large prawns sauteed and served tossed with Israeli couscous, lemon and a herb gremoulade. 24


 

Starters

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

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

Brussel Sprouts- Sautéed Brussel sprouts, peppers, garlic, bacon and brown sugar. 7 GF

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

  

Salads

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

Summer Roasted Carrots- Organic carrots roasted and served with Burrata Mozzarella and drizzled with local “hot honey”. 11. GF

Gazpacho- An Amadeus favorite is back! Our chilled tomato soup is topped with fresh Oregon bay shrimp tossed in a light aioli and served with garlic bread. 9.5

Amadeus Caprese- In from a local farmer, these tomatoes burst with flavor! Topped with Burrata mozzarella, fresh basil and balsamico. 9 GF

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

 

Pizza

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

Popeye- Fresh basil pesto, baby leaf spinach, roasted garlic, Monterey Jack cheese. 12

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

Pepperoni- Zenner Meats thin sliced pepperoni, house made tomato sauce, Mozzarella, Monterey Jack cheese. 12

Ratatouille- Braised seasonal vegetables, basil pesto and mozzarella. 13

 

Burgers

Served with rosemary garlic shoestring fries.

The American- ½ pound Kobe beef burger topped with Jack cheese, bacon,  mayo, lettuce, tomato. 14.5

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

 

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. 19.5 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. 20GF

 

Of The Sea

Grilled Salmon- Wild caught Coho, mashed potato, sautéed cabbage, asparagus, Latin herb sauce. 23 GF

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

 

For The Carnivore

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

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

Steak Sofrito- Chargrilled Snake River Farms beef medallions, served with creamy polenta, Mexican street corn, peppers, and a mole inspired sauce. 25 

 

Paleo

All paleo items are gluten and dairy free.

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

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

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

Catch of  The Day- Fresh, wild caught Alaskan cod served with roasted and mashed cauliflower with charred peppers. 22

Korean Short Ribs– Slow cooked boneless beef ribs in a Chinese five spice sauce with butternut squash “pasta” and house made kimchi. 22

 

Vegetarian

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

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

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

 

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