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

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. 15.5

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

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

Mushroom Sandwich- Sauteed portabello and crimini mushrooms, onions and melted fontina served on a warm ciabatta bread with mayo and a Marionberry stoneground mustard. 11.50

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

Cordon Bleu- Fried Draper Farms chicken, black forest ham, melted cheese and, mayo and honey mustard served on a ciabatta. 12.50

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

Italian Hero- Poorboy stuffed with pepperoni, prosciutto, black forest ham, Asiago cheese spread, tomato, havarti. 13.50


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

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

Fall Veggie Wrap- Amadeus Hummus, fontina cheese, sauteed vegetable succotash. Served with Kettle chips. 13.5

French “O”- Sourdough stuffed with fontina cheese and braised onions and grilled until “melty”. 11

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

Veggie Medley- Israeli couscous, spinach, sauteed winter vegetables and feta cheese. 13


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

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 a 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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