This exquisite hotel dining room is named after one of the soils in the Oregon wine country. Here you can order grilled Muscovy duck over roasted grapes and watch it cook over a wood grill. Start off with butternut squash soup with shreds of fresh apple. Fish lovers will relish the saffron fettuccine in a tomato-fennel broth with bay scallops, prawns, and mussels. The dessert menu has orange-cardamom doughnuts accompanying a vanilla crème brûlée, and a brown-butter cake with hazelnut praline ice cream. Naturally, the restaurant has an expansive wine list focused on Oregon wines.