Dinners come with sorbet, fresh bread baked in-house daily, potatoes and seasonal vegetables for around $25. $10 Early Bird specials available from 4:30-6:30 daily
Appetizers
Roasted Garlic & Goat Cheese
Oven roasted with thyme and olive oil, aged chevre, and toast points
Brie Encroute
Wrapped in Phyllo dough and baked to a golden brown, served with Sauce Madeira and fresh fruit
Pan Fried Oysters
Willapa Bay Oysters dusted in seasoned flour then pan fried to a crispy golden brown
Escargots
Choice Helix Snails baked in a garlic Pernod butter
Sauteed Prawns
Prawns gently sautéed with garlic and finished with lobster sauce
Pate
Classic chicken livers, flavored with Cognac
Gravlox
House cured salmon, served with mustard sauce, red onions, and capers
Entrees
Pork Leopold
Tenderloin of Pork à la maison
Austrian Goulash
braised beef and tomatoes with fresh herbs and paprika
Chicken Constanza
Boneless Breast of Chicken baked with herbs and mushrooms
Cordon Bleu
Chicken stuffed with Black Forest Ham and Swiss Cheese, breaded and served with an oregano demi glaze
Schnitzel Amadeus
Austrian Classic! Hand trimmed Tenderloin of Pork, lightly breaded and sautéed to a crisp golden brown
Pan Fried Oysters
Lightly tossed in seasoned flour and sautéed in butter
Steak au Poivre Madagascar
A French classic. Choice cut of New York Strip grilled. Served with peppercorn cognac demi glace and mango chutneys
Seafood Medley
Assorted Seafood sautéed with shallots, garlic, wine and cream nestled atop puff pastry
Rack of Lamb Provençal
Succulent Lamb roasted with a crust of fresh herbs and bread crumbs. Served with a port wine demi glace
Soups & Salads
Dinner Salad
Baby field greens with cool melon slices
Wilted Spinach
Spinach tossed in a warm bacon, mushroom and shallot dressing
Fresh Mozzarella And Tomato Salad
Served with fresh basil and a Balsamic vinegar
Chef's Soup
Ferdie's Cream of Mushroom
Desserts & Etc
Flourless Chocolate Torte
An Amadeus favorite. A rich chocolate cake served with a fresh, seasonal berry sauce
Food has also been elevated to a classical stature...timelessly classical compositions of ingredients that entice the palette, much like music does to the ear...a symphony of expertly prepared courses. Welcome to Amadeus Manor, the restaurant that caters to classical cuisine. Here you will find some new classics, and some fresh interpretations of old favorites as well. During 1974, two restauranteurs purchased the establishment and renamed it the "Fernwood Inn." The current owner, Kristina Poppemeier, an Austrian native and owner of Lake Oswego's prestigious Amadeus Restaurant, acquired the Fernwood Inn during the spring of 1994. With the sylvan and romantic setting, Ms. Poppmeier believed it would be the perfect setting for "Amadeus Manor."