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


Meddi Plate Entree

Meddi Plate Entree


Rosemary Garlic Shoestring Fries– Crispy, thin cut– tossed with parmesan,  garlic and rosemary and served with a jalapeno aioli. 5.5

Bruschetta– Baguette topped with Asiago cheese spread,  tomato, bacon, onion, basil, Jack cheese,  and a balsamic   reduction. 8.5

Dolmades– Traditional Greek spices mixed with rice, wrapped in grape leaves, drizzled with local honey and Israeli feta. 5.  GF

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

Hummus & Chips– Our famous hummus and freshly made tortilla chips. 3.5

Crostini-  Grilled baguette topped with arugula and charred peppers. 6

Potato Fritter– Warm potato fritter topped with bacon apple compote . 7

Pimento Cheese– House made cheese spread with two year aged gouda , pimentos, and cream cheese served with salted  Kettle chips. 5

Salads & Soups


Add Draper Farms chicken 4.    Add shrimp 4. 

New! The Dressed Chicken– Romaine and green leaf tossed with grilled chicken, avocado, kidney beans, grilled corn, corn tortilla strips, and a spicy blue cheese dressing. 13.5

Spinach Salad– Sautéed portabella and crimini mushrooms, peppers, onions, cranberries and pecans. Set on baby leaf  spinach with Israeli feta. 11.

Caesar– House made garlicky dressing tossed with crunchy green leaf, Arcadian greens, croutons and parmesan cheese.           Half-4.5 Whole– 10.

Southern Fried Chicken Salad– Lightly fried chicken breast sliced and served on Arcadian greens with cranberries, pecans, tomato, onion and creamy buttermilk dressing with a parmesan crisp. 11.50

The “Fancy”- Arcadian greens, slivered almonds, dried cranberries, blue cheese crumbles, tarragon vinaigrette. 10.       

Small Mixed Greens– Arcadian greens tossed with tarragon vinaigrette. 4.

Cup of Soup– 3.75   Bowl– 6.5

Soup and Salad Combo– Our daily soup served with a mixed green or Caesar salad and fresh baked bread.  Cup 7.5 Bowl 9

Vinnie’s Chili– Secret recipe chili topped with onion, Tillamook cheddar and served with a gluten free jalapeno cornbread. 8.



Sandwiches Served with mixed greens unless specified. Substitute a cup a soup for 2.5, a bowl for 3.5 and shoestring fries for 3.

Roasted Veggie- A vegetarians version of heaven, this sandwich is made with a plethora of roasted veggies served on a grilled Naan bread with house made pesto mayonnaise and   Israeli feta cheese. Served with a side of hummus. 11.

Brie & Avocado Melt- Toasted poorboy stuffed with tender baked brie and slices of avocado with a sundried tomato pesto mayonnaise spread, placed under the broiler. 9.50

Rolled Chicken- Grilled chicken, tomato, basil pesto,   mayonnaise, greens and Provolone cheese stuffed in a tortilla. Served with hummus. 8.

Turkey- Our house smoked turkey sliced thinly and served on a croissant with mayonnaise, tomato and lettuce. 9.50

Poulet Poulet– Grilled Naan breadwith grilled chicken,   roasted peppers, onion, hummus and a cool cucumber yogurt sauce. 11.50

Cordon Bleu Wrap- A grilled tortilla surrounds buttermilk basted chicken breast, black forest ham, Monterey Jack cheese a honey mustard and buttermilk ranch to dip. 9.50

TBA- Tomato, turkey, bacon, avocado, mayonnaise and  lettuce- all served on a toasted croissant. 10.

Philly- Thinly sliced beef sautéed with onions and peppers, served on a poorboy with mayonnaise, stone ground mustard and jack cheese. 10.

Harissa Chicken Skewers- Marinated in Middle Eastern spices and grilled, served on a warm Naan bread with tzatziki andIsraeli feta cheese. 12.

Burgers & Things

All Burgers served on a toasted ciabatta with rosemary garlic shoestring fries. 

Ninkasi Burger- ½ pound of All American Kobe beef, raised on Ninkasi grains, chargrilled, topped with Jack cheese and bacon with mayo, lettuce and tomato. 14.50 

Greek Burger- Ground Colorado lamb, grilled and served with mayo, tomato, tzatziki, arugula and feta. 15. 

Brisket Quesadilla- Our Painted Hills brisket smoked overnight with English Breakfast tea and tossed in an Ancho chile cream sandwiched between a tortilla with Tillamook cheddar. Served with a mango salsa and a mixed green salad. 11.

New Items

Paleo Poulet– A bed of baby leaf spinach topped with a crisp slaw tossed in a lemon vinaigrette, grilled chicken breast, grilled peppers and onions and a scoop of hummus.  13. 

Specialty Quiche– Seasonally changing recipe, served on a gluten free parmesan crust. Served with a mixed green salad. 11.5 

Curried Chicken Sandwich– shredded chicken tossed with celery, onion, cranberry, and a curry aioli on grilled sourdough with melted monterey jack cheese. Served with Kettle chips. 12.


French O Grilled Cheese-  Grilled sourdough stuffed with  caramelized onions and Fontinacheese with Kettle chips. 10.



Le Mac- Our famous Macaroni and Cheese made with four different kinds of cheese and broiled until golden brown, Watch out, this one’s a hot plate! 10.5

Add Crumbled Bacon 2.    OR   Add Chicken Apple Sausage 2.50 

Smoked Salmon Quiche- Smoked salmon, caught in a nest of cream, eggs and cheese with a parmesan crust. Served with a mild garlic cilantro cream with a fresh mango salsa and a mixed green salad. 11.5 

Chicken & Mushrooms- Sautéed Portobello and crimini    mushrooms, onions and chicken set on a bed of baby leaf  spinach, jack cheese and a wedge of Israeli feta cheese. 13. 

Potato Torta- Julienned Yukon Gold Potato sautéed until golden brown and stuffed with tomato, provolone cheese and topped with a mild garlic cilantro cream. Served with a mixed greensalad. 10.5      Add house smoked turkey 2.5 

Chefs Lunch- A lighter, protein packed lunch with grilled   chicken set on a bed of baby leaf spinach, half an avocado and a drizzle of orange infused olive oil and red pepper flakes. 8. 

Meddi Plate- A sampling of our famous hummus, grilled Naan bread, cucumber slices, kalamata olives, peppadoo peppers and Israeli feta cheese 9.50 

Spanakopita- A vegetarian delight! Spinach, ricotta, onion, egg and feta baked in phyllo until golden brown. Served with a mixed green salad. 11.5 

Slender Chicks– Sautéed seasonal vegetables and chicken breast set atop fresh baby leaf spinach and drizzled with a balsamic reduction. 10.5 

Carlton Farms Pork Sandwich- Carlton Farms pork butt, smoked and tossed in our house made BBQ sauce. Served on a ciabatta with mayonnaise and frizzled onion with fries. 13.50

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