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 Shoestring Fries- Thin cut, crispy fried and tossed with fresh rosemary, garlic and parmesan. Served with a jalapeño aioli. 5.5

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

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

Sweet Pots- Sweet potato waffle cut fries, fried crispy and served with chipotle dipping sauce. 6

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



Add Grilled chicken 4. Or add Fresh grilled shrimp 4.

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. 12

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

Southern Fried Chicken Salad- Lightly breaded chicken breast, fried and set on organic greens with cranberries, onion, pecans, tomato, buttermilk ranch dressing and a parmesan crisp. 12.5

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


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

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



Sandwiches served with mixed green salad unless specified. Substitute for cup of soup 2.5  

or shoestring fries 3, Sweet potato waffle fries 3 or a side of hummus 1

New! Battered Cod Sandwich- Beer battered and fried crispy, served on a poorboy with tzatziki and fresh salsa asada. Served with our rosemary-garlic shoestring fries. 13

Roasted Veggie- Warm Naan bread, house made pesto mayonnaise, roasted vegetables, Israeli feta cheese and our famous hummus. 12.5

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

Rolled Chicken- Tortilla stuffed with Draper Farms chicken breast, tomato, organic greens, provolone cheese, fresh basil pesto mayonnaise. Served with hummus. 12.5

Turkey Sandwich- House smoked turkey, mayonnaise, tomato, lettuce and DKB “The Good Seed” bread. 11

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

Cordon Bleu Wrap- Grilled tortilla stuffed with Black Forest ham, chicken breast, Monterey Jack cheese, and honey mustard.. 11

TBA- Crispy bacon, house smoked turkey breast, lettuce, tomato, mayonnaise, and avocado served on toasted DKB “ The Good Seed”. 12

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


Amadeus Specialties

All 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 Burger- Our 1/2 pound burger topped with our famous shredded brisket in an Ancho chile cream, frizzled onions, angel hair slaw, mayonnaise. 17

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    Jalapeño Le Mac 12.5

Add crispy bacon 2       Add Chicken Apple Sausage 2.5

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

Paleo! Chef’s Lunch- Grilled Draper Farms chicken breast, baby leaf spinach, sliced avocado, orange infused olive oil, red pepper flakes. 8  Double chicken add 4

Paleo! Slender Chicks- Sautéed fresh vegetables and Draper Farms chicken breast, baby leaf spinach and balsamico. 11

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


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