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Jory Restaurant & Bar

Restaurant$$$$

Newberg

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7.6^/10

ratings

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Brunch 7Lunch 5Dinner 5Dessert 8Thanksgiving 2013 7

Brunch

From the Pantry

Spiced Beignets

6.00

Pumpkin anglaise

Fresh Fruit

5.00

Local and seasonal

House-Smoked Salmon

15.00

Toasted bagel, herbed cream cheese, bloody mary marmalade, pickled red onion and capers

Buttermilk Biscuits

8.00

Jory nutella, cranberry-orange jam, whipped honey butter

Parfait

9.00

Jory granola, greek yogurt and berries

Starters

Yali Pear Salad

11.00

Baby spinach, blue cheese croquette, sherry pickled shallot, date-walnut vinaigrette

Steamed Penn Cove Mussels

14.00

Bacon-miso broth, black kale, scallions, baguette

Farm Eggs

Omelet

17.00

House-smoked pastrami, melted leeks, aged swiss, petite salad, toast, organic butter and jam

Vegetable Hash

18.00

Yukon potatoes, roasted peppers, grilled onions, sweet corn, garden kale, two eggs any style, toast, organic butter and jam

Chorizo Scramble

18.00

Fire-roasted peppers, manchego, baby spinach, salsa roja, cilantro, toast, organic butter and jam

Benedicts

Jory Benedict

17.00

House-cured ham, brown butter hollandaise, braised kale, griddled pugliese, house potatoes, petite salad

Dungeness Crab Benedict

20.00

Griddled crab cakes, grain mustard hollandaise, house potatoes, petite salad

From the Griddle

Lemon Poppyseed Pancakes

15.00

Lemon mascarpone, huckleberry compote, toasted pistachios

Brioche French Toast

16.00

Vanilla poached yali pears, toasted almonds, amaretto creme fraiche

Entrees

Wood-Grilled “Pinot” Burger

16.00

Rogue creamery blue, charred onions, house-smoked bacon, aioli, hand-cut fries

Garden BLT on Ciabatta

18.00

House bacon, fried green tomato, full circle mozzarella, charred scallion remoulade, baby arugula, petite salad

Wagyu Steak and Eggs

24.00

Grilled broccolini, herbed compound butter, roasted red potatoes, two eggs any style

Grilled Wild King Salmon

18.00

Sprouted farro, radishes, cucumbers, swiss chard, briar rose feta, green goddess dressing

Paella

21.00

Saffron-scented valencia rice, house chorizo, smoked chicken, rock shrimp, halibut, manila clams, piquillo peppers

Lunch

Starters

Roasted Acorn Squash Soup

9.00

Honeycrisp apples, pecans, house bacon

Yali Pear Salad

11.00

Baby spinach, blue cheese croquette, sherry pickled shallot, date-walnut vinaigrette

Green Salad

8.00

Dried cherries, red onions, roasted filberts, muscatel vinaigrette, pecorino romano

Steamed Penn Cove Mussels

14.00

Bacon-miso broth, black kale, scallions, baguette

Entrées & Pastas

Farm Egg Pappardelle

17.00

Pork confit, butternut squash, grilled radicchio, hazelnut cream, crispy sage

Windy Hill Farm Chicken Breast

18.00

Creamy mascarpone polenta, grilled garden squash, braised eggplant, puttanesca

Grilled Wild King Salmon

18.00

Sprouted farro, radishes, cucumbers, swiss chard, briar rose feta, green goddess dressing

Wagyu Steak Frites

19.00

Grilled wagyu striploin, pickled garden onions, herbed butter, hand-cut fries

Pacific Paella

21.00

Smoked chicken, rock shrimp, halibut, manila clams, valencia rice, saffron, chorizo, piquillo peppers

Lunch Tasting | Wine Pairing

Roasted Acorn Squash Soup

Honeycrisp apples, pecans, house bacon cambria, santa maria valley, 2011

Pacific Halibut on Ciabatta

Grilled halibut, toybox tomatoes, house bacon, chimichurri, arugula elk cove, pinot noir, “la sirene,” 2011

Green Salad

Dried cherries, red onions, roasted filberts, muscatel vinaigrette, pecorino romano solena, pinot gris, 2012

Sandwiches

Wood-Grilled “Pinot” Burger

16.00

Rogue creamery blue, charred onions, house-smoked bacon, aioli, hand-cut fries

Roasted Vegetables on Pugliese

15.00

Zucchini squash, eggplant, roasted peppers, king trumpet mushrooms, fresh mozzarella, basil pesto, petite salad

Pacific Halibut on Ciabatta

17.00

Grilled halibut, toybox tomatoes, house bacon, chimichurri, arugula, house potato chips

Heritage Pork Loin on Baguette

18.00

Triple cream brie, caramelized fennel, baby greens, dijon aioli, pickled gypsy peppers, green salad

Dinner

Beginning

Green Salad

8.00

Dried cherries, red onions, roasted filberts, pecorino, muscatel vinaigrette

Roasted Cauliflower Soup

15.00

Marcona almonds, crispy pork belly, harissa, manchego

A Selection of House-Cured Charcuterie

18.00

Pickles, mustards, fennel pollen lavosh, grilled crostini

Heirloom Apple Salad

17.00

Shaved matsutake, candied pistachios, brigid’s bender, finocchiona, cider vinaigrette

Middle

Wagyu Tartare

18.00

Fried green tomatoes, chicory slaw, sweet cayenne peppers, caper hollandaise

Oregon Dungeness Crab

22.00

Hass avocado, roasted red pepper, jory onions, cilantro, espelette oil, brioche

End

Yukon Gold Gnocchi Gratin

32.00

Duck confit, foraged chanterelles, sweet corn, pickled garden peppers, fontina mornay

Heritage Pork Loin

37.00

Buttermilk yukon potatoes, grilled broccolini, fig marmalade, saba-brown butter

Wild Oregon Chinook Salmon

38.00

Garden chard, sweet corn, shishito peppers, bacon, grilled tomatillos

Butternut Squash Ravioli

37.00

Rabbit sugo, shaved fennel salad, pickled red onions, crispy sage

Pacific Halibut

39.00

Wheatberry risotto, pine nuts, baby garden carrots, tarragon crust, pernod buerre blanc

Wood-Fired Wagyu Strip Loin

45.00

Chanterelle gratin, garden beets, smoked cippolini, celery salad, foie gras emulsion

Sides

Local Chanterelles

6.00

Roasted Sweet Corn

6.00

Garden Beets

6.00

Heirloom Tomatoes

6.00

Braised Kale

6.00

Grilled Green Tomatoes

6.00

Dessert

Warm Dark Chocolate Pinot Cake

10.00

Raspberry-citrus compote, white chocolate sauce, chantilly cream

Butterscotch Budino

10.00

Caramel, sea salt, crème fraîche

Vanilla Bean Crème Brulee

10.00

Fresh berries & sablée cookies

Dessert Tasting

55.00

Pastry chef’s selection of six desserts served family style

Willamette Valley Vineyards, Pinot Noir Port

15.00

Seasonal ice cream or sorbet

Medley of Petite Tea Cookies

9.00

Double Crust Brown Butter Apple Pie

12.00

Honey cinnamon gelato & gingersnaps

Cheeses

18.00

Fromagier selection of cheeses served with bread & accompaniments

Dessert Wines

Baumard, “Quarts De Chaume,” Fr 2006

13.00

Francis Tannahill, “Passito,” Oregon

12.00

Owen Roe, Late Harvest Semillon, Yakima Valley

12.00

Royal Tokaji Company, “5 Puttonyus Aszu,” Hungary

15.00

Fèlsina, Vin Santo Del Chianto Classico, Tuscany, 2001

12.00

M. Chapoutier, Banyuls 2007

9.00

Roumieu Lacoste, Sauternes, France 2009

12.00

Oporto

Croft 2000

13.00

Taylor Fladgate, 30 Year Tawny

26.00

Warre's, “Warrior,” Ruby

8.00

Fonseca, 20 Year Tawny

12.00

Warre's, “Otima,” 10 Year Tawny

9.00

Domestic Port-Style Wines

Barnard Griffin, Syrah Port 2005

7.00

Willamette Valley Vineyards, Pinot Noir Port

15.00

Privé, “Quinta Do Privé Vineyard Ruby,” NV

14.00

Madeira

Broadbent, 10 Year Malmsey

12.00

Rare Wine Company, New York Malmsey

10.00

Sherry

Hidalgo, “Faraon,” Oloroso

7.00

Hidalgo, “Napoleon,” 30 Yearamontillado

18.00

Hidalgo, “Napoleon,” Amontillado NV

7.00

Toro Albala, Don Px Gran Reserva 1985

14.00

Cognac | Armagnac

Hardy XO

37.00

Hennessy XO

42.00

Hennessy Vs

10.00

Remy Martin XO

36.00

Dartligalongue XO

21.00

Sempe 15 Yr Armagnac

19.00

Hennessy Paradis

110.00

Hennessy VSOP

13.00

Remy Martin VSOP

12.00

Kelt VSOP

16.00

Hine XO

47.00

Thanksgiving 2013

Adults 65

Per person wine pairing 55

Children 12 & under 25

First Course

Dungeness Crab Chowder

Yukon gold potato, fennel, sweet carrot, marcona almonds, vermouth cream

Second Course

Heritage Pork Ham

Corn-brioche bread pudding, caramelized brussels sprouts, frisee salad, dijon-apricot emulsion

Brown Sugar-Glazed Apples

Grilled chicories, salted pine nuts, smoked duck breast, briar rose chevre

Entrees

Dry-Aged Grilled Beef Ribeye

Braised kale, celery root, foraged mushrooms, peppercorn-pinot reduction

Windy Hill Farms Heritage Turkey

Sage-chestnut stuffing, roasted quince, broccoli shoots, cranberry relish, natural jus

Sides

(Select two per table)

Orange-Scented Cornbread

Rosemary butter

Creamed Kale

Braised bacon

Mashed Yukon Potatoes

Classic gravy

Brussels Sprouts

Herb roasted hazelnuts

Cauliflower Gratin

Fontina mornay

Desserts

Warm Brown Butter Apple Cobbler

Oatmeal-almond streusel, calvados caramel, cinnamon chantilly, gingersnaps

Bourbon Double Chocolate Budino

White chocolate-vanilla bean mousse, sour cherry gastrique, candied pecans, espresso shortbread

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Jory Restaurant & Bar

2525 E Allison Ln
Newberg, OR 97132
United States

At: The Allison Inn & Spa

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JORY & our bar pay tribute to Oregon’s agricultural bounty, acclaimed wines, microbrews & hand-crafted distilled spirits. The décor & ambiance of “casual elegance” is expressed in the stunning interior design, color palette, custom furnishings, fabrics, china, glassware, flatware & linens. Cheers!