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



Crostini- Grilled breads topped with whipped lemon pepper ricotta topped with popped cherry tomatoes. 7.5

Kale Au Gratin– Baby kale, cream, nutmeg, secret blend of cheeses and served with baguette bread. 8

Summer Poutine- Crispy shoestring fries baked in the oven with Oregon tomatoes, Burrata mozzarella, fresh basil and balsamic. 10

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

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

Crab Puffs– Cauliflower fritter, lump meat crab, fontina, jalapeno aioli. 8

Bruschetta- Baguette bread, garlicky 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. 7.5

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,  peppadews, warm Naan bread. 8.5

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


Lighter Fare

Summer Gazpacho- Family recipe chilled soup topped with local tomatoes, avocado, Oregon bay shrimp tossed in lemon vinaigrette. gf 8.5

Red Quinoa- Hearty quinoa tossed with cilantro, mandarin oranges, Marcona almonds, and grilled Draper Farms chicken. gf 15

Amadeus Caprese- Grilled local tomatoes topped with fresh basil, Burrata mozzarella, balsamico. gf 9.5

Sparticus– Israeli couscous, tomato, cucumber, onion, Kalamata olives, avocado, Israeli feta cheese and Draper Farms chicken. 13



     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

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

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



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, jalapeno Marion BBQ sauce, crumbled hazelnuts, roasted garlic, “Ewe Calf To Be KIDDing Me” blue and  fontina cheese. 14.5

Margherita- Local tomato, fresh basil, Burrata. 13


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

Black Truffle Burger- ½ pound Kobe beef burger topped with our artichoke and black truffle spread, marinated  artichokes and fontina cheese. 15.5




Weekly Specials

Summertime Catfish- Blackened catfish, shrimp ceviche, Israeli couscous, Oregon strawberry vinaigrette. 16.5

Shrimp Etouffe– Cajun Mir poix, fresh large shrimp braised in a spicy tomato broth. Served over rice. 18.

Pork Aromaticco– Tender Carlton Farms pork, pan seared with garlic and red pepper flake. Flashed with marsala capers, and cream– served over pappardelle pasta. 17


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

Shrimp and Bacon Risotto– Fresh large 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, cheesy bacon mashed potatoes, mushroom and marsala cream. 20 gf

Carbonara- Lemon pepper linguine, peas, shaved brussel sprouts, crisp bacon, garlic, cream, parmesan. 16

Chicken Al Mattone- Buttermilk baked Draper Farms chicken, Israeli couscous tossed in a lemon cream, finished with balsamico and chargrilled asparagus. 22


Of The Sea

Grilled Salmon- Wild caught Coho, mashed potato, sautéed cabbage, asparagus, 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. 27

Salmon Gratin– Copper River Salmon baked with penne pasta in a lemon cream. 18


For The Carnivore

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

Steak Sofrito- Chargrilled Snake River Farms beef medallions, creamy polenta, alote corn sofrito, house made mole sauce. 24

Lamb Rack- Colorado Lamb, preserved lemon risotto, popped cherry tomatoes, maple bacon bourbon demi glace. 32 gf

Pork Cheeks– Carlton Farms pork cheeks braised in a rich tomato sauce, served over cream y polenta. 22



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, 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 fresh mango salad. 22

Korean Short Ribs– Slow cooked boneless beef ribs in a Chinese five spice sauce with butternut squash “pasta” and house made kimchi. 18



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

Cannellini Beans– Slow cooked Italian beans with zucchini, artichoke hearts and peas in a light cream sauce. 18

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. 17 v/gf



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


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