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! 

Starters

 Crostini- Grilled breads topped with cranberry compote and Ewe Calf to be KIDDing me blue cheese 7.5

Amadeus Poutine- Crispy shoestring fries, mushrooms, onions, red wine demi glace, Tillamook cheese curds. 11

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. 5.5

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

Anthony’s 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. 7.5

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

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

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

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

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

The Oregonian- Draper Farms chicken, jalapeño Marion BBQ sauce, crumbled hazelnuts, roasted garlic, “Ewe Calf To Be KIDDing Me” blue and  fontina cheese. 14.5

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

 The Three Amigos/ 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

Veggie Burger- House-made burger patty made with black beans, mujudara, cilantro, marcona almonds, onion, and mushrooms. Served on a ciabatta with Mexican street corn and a chipotle aioli. 14

Featured Fall Items

The New Yorker- Hand cut New York steak ala chicken fried steak- prepared traditionally with a Santiam stout red eye gravy, mashed potatoes and sautéed green beans. 20

Three Little Piggies Savory pie filled with pork shoulder, pork belly, bacon, apples and Ewe Calf to be KIDDing Me blue cheese over smashed potatoes. 19

The Drunken Canard- A nest of pappardelle noodles topped with handmade duck sausage and a creamy cognac and orange reduction. 18

Braised Pork Shank- Carlton Farms pork served with a bourbon-apple pan sauce over mujudara- braised lentils, onions and wild rice. 24 

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 Chicken and Mushroom Risotto- Rich portobello mushrooms, onion, chicken, creamy risotto, fresh baby leaf spinach and Israeli feta cheese. 19 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

Shrimp Etouffe– Cajun Mir poix, fresh large shrimp braised in a spicy tomato broth. Served over creamy polenta. 19 GF

For The Carnivore

The “Classic”-  Chargrilled SRF beef medallions, mashed potatoes, sautéed asparagus, red wine demi glace. 23 GF

Stroganoff- It’s back! Pappardelle pasta, portobello mushroom cream, SNR beef medallions. 25

Lamb Stew- Oregon lamb, carrots, English peas, and onions braised in locally made stout and served atop smashed potatoes. 20

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

Oregon 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. 18 V/GF

 

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