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

 

Meddi Plate Entree

Meddi Plate Entree

Appetizers

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

Rosemary Shoestring Fries- Thin cut, crispy fried and tossed with fresh rosemary, garlic and parmesan. Served with a jalapeño aioli. 6.

Sweet Pots- Sweet potato waffle fries, served with a smoky Ancho chile sauce. 6.5

Bruschetta- Baguette bread, Asiago cheese spread, tomato, onion, bacon, basil, Monterey Jack cheese, parmesan, balsamic reduction. 9.5

Dolmades- Traditional Greek spices mixed with rice wrapped with grape leaves and drizzled with honey and Israeli feta cheese. 5.5 gf

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

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


Salads

Add Grilled chicken 4.

Add Fresh grilled shrimp 4.

Add Wild Caught Salmon 9.

Southern Fried Chicken- Arcadian greens tossed with fresh tomato, onion, grilled onion, cranberries, pecans and topped with a parmesan crisp, house made ranch dressing and fried chicken thighs. 15.5

Tabbouleh- Bulgar wheat tossed with traditional tomato, onion, and parsley. Topped with our fried chicken thigh and Israeli feta cheese. 12

Curried Chicken Salad- Our delicious curried chicken salad set atop a bed of hearty spinach with roasted butternut squash with crushed Marcona almonds and fresh slivered apples tossed in a lemon vinaigrette. 14 GF

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

Gazpacho- Our chilled tomato soup topped with Fresh Oregon bay shrimp tossed in a lemon aioli. GF 8.5

Spinach Salad- A bed of baby leaf spinach topped with a warm sauté of portabella and crimini mushrooms, onions, peppers, cranberries, pecans and Israeli feta cheese. 13

Caesar- Crisp romaine and Arcadian greens, house made croutons, and parmesan cheese. 10

Soup & Salad- Organic mixed greens or Caesar salad with our daily soup. Cup 7.5 Bowl 9

Daily Soup- Cup 3.75 / Bowl 6.5


Sandwiches

Sandwiches served with mixed green salad unless specified. Substitute for cup of soup 2.5 | Shoestring fries 3 | Side of hummus 1

Lamb Naan- Seasoned lamb kebabs, labneh, peppers, onion, tomato. Served with rosemary garlic shoestring fries and tzatziki. 16

Tomato Sandwich- Served on a toasted poorboy stuffed with thick tomato slices, cucumber, mayo, pesto, Monterey Jack cheese. Served with a side of hummus. 9.5

BLTA- Served on chef Diana’s rustic bread with bacon, lettuce, tomato, Avocado and mayonnaise. 13

Roasted Veggie- Warm Naan bread, house made pesto mayonnaise, grilled vegetables, Israeli feta cheese and our famous hummus. 13

Brie & Avocado Melt- Asiago poorboy, baked brie, slices of avocado, sun dried tomato mayonnaise spread. 13

Poulet Poulet- Warm Naan bread, grilled chicken, peppers, onions, hummus and tzatziki. 13.5

Curried Chicken Melt- Grilled sourdough, curried chicken salad, almond, cranberries, celery, gouda cheese. Served with Kettle chips. 12



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



New Items

Egg Salad Sammie- Chef Diana’s grilled rustic bread, chopped egg salad, fat slices of tomato, mayo, lettuce and served with a mixed green salad. 13

Keto Chef’s Salad- Wedged butter lettuce, avocado, tomato, cheddar, bacon, prawns, blue cheese crumbles and dressing, chopped egg salad.GF 16

Keto Quiche- An almond flour crust topped with a tender custard of eggs, cream, caramelized leaks, onion, and bacon. Served with a mixed green salad. GF 14

SW Steak Salad- Butter lettuce, Snake River Farms flat iron steak, street corn, Avocado, pickled onion, tortilla strips, cilantro, peppers, chipotle ranch and a drizzle of Latin herb sauce. 16

Harissa Pork Tacos- Pork shoulder and belly flashed with harissa and served with pineapple salsa. Served with mixed green salad. 12

Fish Tacos-  Grilled salmon belly, shrimp ceviche, lemon aioli. Served with mixed green salad. 12

Lamb Burger-  Seasoned lamb, served on challah bun with tomato, pickled onion, mayonnaise, tzatziki, feta cheese. Served with rosemary garlic shoestring fries. 16

 

Paleo Gluten Free/ Dairy Free

Chef’s Burger- ½ pound Snake River Farms All beef patty, chargrilled and topped with avocado, gouda, tomato, bacon, spinach, balsamic and red pepper flake. 14

Paleo Chef’s Salmon- Grilled wild caught salmon, set on a bed of slivered Napa cabbage slaw with a Latin herb sauce and sliced avocado. 15.5

Chef’s Lunch- Grilled Draper Farms chicken breast, baby leaf spinach, sliced avocado, orange infused olive oil, red pepper flakes. 9  Double chicken add 4

Slender Chicks- Sauteed fresh vegetables and Draper Farms chicken breast set on baby leaf spinach and balsamico. 12.5

Stuffed Sweet Potato- Roasted and stuffed sweet potato, Carlton farms pork shoulder, grilled pineapple salsa. 13.5


Amadeus Specialties

American Burger- ½ pound of All American Kobe beef, raised on Ninkasi grains, topped with Monterey Jack cheese and bacon with lettuce, mayo, and tomato. Served with shoestring fries. 14.5

Brisket Quesadilla- Painted Hills brisket, Ancho chile cream, cheddar and jack cheese, tortilla. Served with mango salsa and organic greens. 13

Meddi Tasty- Israeli couscous tossed with grilled shrimp, tomato, zucchini, kalamata olives, onions, peppers and topped with Israeli feta cheese.  14

The Garden Grilled Cheese- House made basil pesto, mozzarella, baby spinach, and avocado, grilled on sourdough. Served with Kettle chips. 12 

Le Mac- Tillamook cheddar, provolone cheese, parmesan, gouda, cream and penne pasta baked until bubbling. Watch out, this one’s a hot plate! 12.5

Add crispy bacon 2 Add Chicken Apple Sausage 2.5  Add Jalapeño 1

Smoked Salmon Quiche- Smoked salmon, cream, and eggs baked in a parmesan crust. Served with a garlic cilantro cream, mango salsa, and an organic mixed green salad. 13

Harissa Chicken Skewers- Draper Farms chicken marinated in Middle Eastern spices and chargrilled. Served with Naan bread with tzatziki and Israeli feta cheese. 13

Chicken & Mushrooms- Sauteed portabella and crimini mushrooms, onions, Draper Farms chicken set on a bed of baby leaf spinach with jack cheese and Israeli feta. 14


Vegan

Twisted Sister- Butternut squash zoodles, cauliflower, onion, gremoulade, macadamia nuts. Topped with arugula tossed in orange infused olive oil. 13.5

The Stuffed Vegetarian- Roasted sweet potato stuffed with roasted winter vegetables and drizzled with balsamic. 13


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