Farm to Table Freshness
Eatery at The Grant House brings in fresh produce every day, and seafood, three times a week. Many of our herbs are grown on the premises, ensuring every bite is full of flavor.
At Eatery at the Grant House, we place a high value on locally-grown ingredients and farm to table freshness.
Living in Clark County, we’re lucky to have so much to do all within an hour or less. Boating on the Columbia River, hiking in the Columbia Gorge, playing in the snow at Mt. Hood, and enjoying the beaches on the Pacific Ocean are just a few pleasures locals enjoy.
The same benefits of proximity applies to the food we prepare. We have access to nearby farms and fresh seafood is just an hour away. Because of this, we’re able to bring the freshest ingredients to our kitchen, and then to your plate. We’re a farm to table restaurant and we take that very seriously.
Home Grown Herbs
Eatery at The Grant House has a specific group tending to our landscaping, and this includes an herb garden. We use these herbs from our patio in our everyday cooking. Chives, mint, sage, and even a big bay tree are just a few of the herbs we grow.
When it comes to our produce, we receive deliveries every day. As the seasons change, so does the produce, and those changes affect our menu. Eatery at The Grant also has fresh seafood delivered three times a week to ensure freshness.
“We feel we have a great menu,” says owner Scott Flury. “It’s a quality product and very fresh. We’re excited about it.”
With fresh food, historic surroundings, and full menus for breakfast, lunch, and dinner, we think you will be, too.
Hyper-local and Hyper-seasonal
Eatery at the Grant House holds its ethos of food and hospitality in the micro. What does this mean? It means we strive to create our menus that follow the season and soil of Northwest Oregon and Southwest Washington. We refer to this idea as being Hyper-local and Hyper-seasonal. At its root, it is just our desire to be good stewards to the beautiful place we inhabit, and the people we serve. Our menus will change, and without much notice. Each week we learn what the small collection of farms we select from are bearing; we have lengthy conversation with our group of small fishermen as to what is biting; we connect with our herdsmen as to the availability and choice selections from their beef, pork, poultry, or lamb. All of these efforts and decisions made at the most basic of steps, ends us to deliver the truest of flavor and freshness to you.
We make everything in house. Everything. This is a dedication to craft, and we bring in ingredients from farmers and producers who share that vision. Sourcing from our fertile valleys, from passionate individuals forces us to take stock of the season’s bounty and search the best way to present it to you. Are the squash perfect to be tucked away into handmade folds of delicate pasta? Will melting these leeks help showcase the depth of flavor of the heritage pork they are being served with? Will this ancient grain shine with our housemate hearth breads? Every choice we make, and every step we take we are trying only to celebrate the hard work and passion that went in to growing and producing the bounty. We are proud of the gifts we have available to us, and honored you have chosen to share them with us.
Through these choices and actions, we are able to bring you a varied and ever changing array of cuisine, and we appreciate your understanding when ur menus change with the season, weaving with it a poem about the years we are living.