Trellis Mobile Kitchen at Argyle Winery

six locally sourced oysters served with an argyle rosé mignonette *consuming raw or undercooked meat, poultry, seafood, shellfish, and eggs may increase your risk of foodborne illness

tillamook cheddar, salami, dried fruit, castelvetrano olives & focaccia

mixed greens, roasted Oregon hazelnuts, feta & pickled red onions with Saba vinaigrette

wood-fired potatoes & asparagus with sun-dried tomato aioli

six wood-fired prawns with an argyle riesling mango chipotle glaze

Open-face, toasted in our wood-fire oven with our famous slow braised beef short ribs, pinot noir onions, farmer's cheese, horseradish aioli & arugula on fresh focaccia

Open face, toasted in our wood-fire oven with deli sliced turkey, Tillamook cheddar, walnut pesto & arugula on fresh focaccia

vanilla bean cheesecake with shortbread cookie crust & seasonal fruit coulis