First

Salmon Rilletes 17

Citrus Cured Roe | Fines Herbs Mousse

Goldener Hirsch Cheese Fondue 42

Traditional Accompaniments

Meat & Cheese Board 25

Local Cheeses | Cured Meats | House Preserves

Second

Mussel & Corn Chowder 15

Purple Potato | Bacon | Tarragon

Strawberry Gazpacho 14

Ricotta | Cucumber Bloom | Sorrel

Warm Mushroom Salad 16

Oregon Cherries  | Labaneh | Hazelnut Vinaigarette

Beet Salad 14

Chevre | Fennel | Raspberries | White Balsamic Vinaigrette

Main

GNOCCHI 23

Sun Chokes | Toy Box Tomatoes | Maitake Mushrooms | Pistou

Halibut 36

Artichokes | Ham Hock | Mint | Quinoa | Sauce Vierge

Lamb 39

Braised Lentils | Swiss Chard | Curry

Chicken 31

Smoked Eggplant | Sweet Corn Fritters | Summer Squash | Apple Cider Gastrique

Rib Eye 49

Asparagus | Crispy Fingerlings | Sauce Marquis

Wiener Schnitzel 39

 Dill Spaetzel | Baby Carrots | Huckleberry Buerre Blanc

Cheeseburger 18

Bacon | Woodland Cheddar | Heirloom Tomato | Truffle Fries

Ryan BurnhamExecutive Chef
Dylan BrownSous Chef

The Goldener Hirsch Inn is committed to supporting local, organic and sustainable farming practices. A 20% gratuity may be added to parties of eight or more.

Reservations

Call us at (800) 252-3373 to make a reservation

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