Jory Restaurant & Bar

Jory Restaurant & Bar

Restaurant$$$$
Newberg
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Jory Restaurant & Bar
7.3/10
62
ratings
Photos46 Photos
MenuMenu
Brunch 7Lunch 5Dinner 5Dessert 8Thanksgiving 2013 7
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
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
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
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
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​
Or
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​
Or
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​
Or
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 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!
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People tend to check in during these times:

  • Today
    • 5:00 PM–8:00 PM
  • Wed
    • 5:00 PM–8:00 PM
  • Thu
    • Noon–2:00 PM
    • 5:00 PM–9:00 PM
  • Fri
    • Noon–2:00 PM
    • 4:00 PM–11:00 PM
  • Sat
    • 8:00 AM–3:00 PM
    • 5:00 PM–10:00 PM
  • Sun
    • 8:00 AM–10:00 PM
  • Mon
    • 9:00 AM–1:00 PM
    • 5:00 PM–9:00 PM
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(503) 554-2526
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@allisoninnspa
Features
Reservations
Yes
Wi-Fi
Yes
Outdoor Seating
Yes
Food & Drink
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Breakfast, Brunch, Dinner
Drinks
Wine, Full Bar, Cocktails
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