Nunan Estate Bed and Breakfast Inn | The Carriage House Restaurant | Jacksonville Rogue Valley Southern Oregon

The Carriage House Restaurant

This is an open kitchen theater seat restaurant, where Chef Timothy Keller creates edible art masterpieces.

Keller intimately prepares his visions behind the glow of a four thousand pound fluorescent-lit stone onyx bar. This art studio / food laboratory produces “Out-of-this- World” New Oregon Cuisine using the finest ingredients and most modern techniques available today. With respect for tradition, Chef Keller pushes the imagination and palates of all diners.

The Carriage House Restaurant, which accommodates 60 inside and 40 outside, is available for ala carte dining, wine maker dinners and private parties throughout the year. The menu changes daily, and the wine list is focused on Northwest wineries. The lounge bar is made from hand-carved Oregon wood and features a drink list inspired by and paired with Chef Keller’s passion for flavor.

Carriage House Restaurant hours:
Tuesday through Saturday from 5 pm

Reservations recommended
541.899.1890

635 N. Oregon Street
Jacksonville, OR 97530

How to find us

- Small Plates -

Estate Salad
Field Greens – English Cucumbers – Garlic Rubbed Crostini
Plum Tomatoes – Tarragon Vinaigrette
7

Applewood Smoking Goat Cheese
Grilled Baguette –Medjool Dates - Marmalade
7

Potato Gnocci
Peas – Manchego Cheese – Proscuitto di Parma
8

Traditional French Onion Soup
Melted Swiss Crostini
7

Sate Seared Scallops
Mango Gele – Rice Raper
Ginger & Scallion Salad
10

Yellow Foot Chanterelle Mushroom Soup
Chive & Black Trumpet Crepe
8

Deconstructed Caesar
Moroccan Anchovy Dressing
Parmesan Reggiano Croutons
7

Warm Spinach Salad
Caramelized Onion Vinaigrette – Roasted Garlic Flan
9

- Principal Plates -

Thyme & Fennel Marinated Pork Tenderloin
Apple Cous Cous – Crisp Belly
Fleur d Sel Grilled Snap Peas
23

Vanilla “Larded” Lamb Rack
Sweet Potatoes – Pistachio Praline
Port Reduction
34

Dungeness Crab Cannelloni
Roasted Tomato – Pepper Seared Mushrooms
24

Crispy Duck Confit
Orange Scented Bulghur Wheat – Braised Cabbage
22

Grilled King Salmon
Yellow foot Chanterelle Mushroom Risotto
Meyer Lemon Sauce – Sunflower Gremolata
23

Coriander Crusted Filet Mignon
Butter Folded Potatoes – Asparagus
Horseradish Sauce
34

Executive Chef Tim Keller

Reservations Recommended
541.899.1890