Since chef Michael Morrison has taken over for Justin Simoneaux at ~THE MOSS ROOM~, his menu has taken a more Asian/modern Californian turn (it’s a style he knows well, since his background includes working at Ame). The new approach can really be seen with the appetizers on the menu, including barbecue octopus and pork belly with pickled burdock, Fresno chili, and scallion oil ($16); sashimi of kombu-cured ocean trout with freshly grated wasabi, shiitake mushrooms, and citrus ($15); and a chawan-mushi with Manila clams, shimeji mushrooms, and white soy ($13). Mains have more of a California feel, from the roasted Sonoma County squab with confit, potato purée, and molé sauce ($29), and there are two new entrées-for-two, like a rack of California lamb with lentils, harissa, and preserved lemon ($49).
One thing that caught my eye is for the month of October, Morrison is hosting a prix-fixe Sunday Supper Series. This month will feature his famous roasted Tuscan pork loin using organic pork from Llano Seco Rancho (served with organic cannellini beans, fennel, rosemary), along with Indian summer heirloom tomato salad, and lemon verbena panna cotta with organic strawberries and cinnamon puff for dessert. Dinner is $40, and the wine pairing featuring wines of the Willamette Valley is an additional $20.
Photo from The Moss Room.