Black Rabbit Executive Chef Chris Rattaro and his staff craft our menus by drawing inspiration from local, organic and sustainable ingredients whenever possible. Ingredients harvested just steps away in the Edgefield vegetable and herb gardens and fruit orchards are incorporated into the menu as often as possible, guaranteeing the freshest authentic Troutdale, Oregon seasonal offerings. The idea harkens back to the poor farm days in the early 1900s, when Edgefield's down-on-their-luck occupants tilled the earth and then were rewarded with the literal fruits of their labor during mealtimes. Today the Black Rabbit Restaurant menu remains hyper-local, as the Chef can be seen foraging in the gardens to gather ingredients for the day’s special. Be sure to ask your server about the daily specials – and save room for one of our house-made desserts, accompanied by a cup of McMenamins' own roasted coffee.
Be sure to ask your server about daily seasonal specials – and save room for one of our housemade desserts, accompanied by a cup of McMenamins' own roasted coffee.