Daily menu changes allow the Heathman to take full advantage of local and seasonal ingredients. Dinner menu items may include:

Wild Sturgeon Vallee d’Auge with potato risotto, beet tartare and apple glaze.

Anderson Ranch Willamette Valley Lamb with baby squash, potato confit and herbed lamb jus.

Roasted Quail and Braised Pork Belly with mascarpone polenta, French beans, roasted shallots and sherry vinaigrette.