Camas, WA — The Hammond Kitchen & Craft Bar isn’t quite letting go of the season just yet with a stunning late summer menu offering.
One of the most exciting of these offerings is the Vegan Spaghetti + Meatballs, which is a completely plant-based dish made with mushroom and rice meatballs, herb roasted spaghetti squash, vegan smoked Gouda, pesto, shallot blackberry gastrique, harvest vegetable marinara, and vegan Parmesan. $23.
The Kalbi Chicken salad comes with natural wood grilled chicken breast, a Kalbi marinade, late harvest fruits and berries, Napa cabbage, arugula, Portland creamery chèvre, toasted almonds, mango dressing and toasted seeds. $18.
The fresh ora king salmon is wood grilled with sweet pepper butters, and comes with roasted corn avocado relish, jasmine rice, and fresh vegetables. $30.
For starters, the coconut prawns are coconut flake and macadamia nut crusted, served with mango coulis, sriracha aioli, and sweet chili sauce. $16.
Also on The Hammond small plate menu is the tomato jam toast, made with house made focaccia, Portland creamery chèvre, roasted garlic, slow roasted heirloom tomatoes, basil pesto and pecorino. $9.
For desserts, try the vanilla bean ice cream with fresh peaches, Peach Buckle or the Grasshopper, which is a pot de crepe, made with marshmallows and a a rich chocolate ganache. The Hammond chefs really delivered on these decadent desserts.
And the H Speciality cocktails include the Fall Manhattan, Flower Power, Unicorn Tears, The 2020 Remedy, Midsummer Night, and Holding On To Summer.