Decant Decant

Medford, Oregon

Seasonal cooking, wine and cocktails

A warm room on E Main Street in Medford for dinner, small bites and a glass worth talking about. Tuesday through Saturday.

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Tue–Sat, 4–8:30pm
happy hour 4–5:30

A chef plating dishes under the heat lamps on the pass
on the pass
Overhead spread of small plates, salads and cocktails on a wooden table
small plates & cocktails
A bowl of mussels with grilled bread and charred lemon on a marble table
bread for two & cultured butter

4.9★860 Google reviews

A long wooden table set with napkins and glassware in Decant's warm, wood-panelled dining room
the long table, set and waiting

Food, wine and hospitality in the heart of Medford

Decant was created from a deep love of food, wine and hospitality. Owner and certified sommelier Jessica Cahill grew up among the vineyards of Calistoga and was shaped by the culinary traditions of Florence, and she brought that experience to Southern Oregon.

Executive chef Michael Bryant leads the kitchen with cooking that is modern and global, built on seasonal ingredients and organic produce from local farmers and producers. Every dish is meant to reflect a sense of place, and every glass is chosen to suit the moment.

Come for a full dinner or settle in with small plates and drinks. The room is intimate enough for an anniversary and relaxed enough for a Tuesday.

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Built around seasonal ingredients, thoughtful cocktails and curated wines, and always evolving with what local farms are picking. Here is what's currently on at Decant.

  • Snacks to start

    Dungeness crab tartlet, duck wing confit, and bread for two from Floured in Faith with house made cultured butter.

  • Appetizers

    Chanterelle mushroom bisque, prime beef ribeye carpaccio and poppy seed crusted ahi tuna tartare.

  • Beef carpaccio with crostini, shaved cheese and herbs on a fluted glass plate
    carpaccio

  • From the grill

    Wild, line-caught halibut marinated in miso, shoyu and honey, and filet mignon basted in thyme and butter.

  • Lamb and slow cooking

    New Zealand lamb rack with bacon wrapped lamb loin, and veal osso bucco slow cooked for fifteen hours.

  • A bowl of bisque garnished with herbs and flowers, ringed with steamed clams and mussels
    the bisque

  • Plant-forward plates

    Blistered tomato risotto with oyster mushrooms, and beluga lentils with roasted heirloom tomatoes.

  • Cocktails and mocktails

    Made with organic ingredients and fresh squeezed juices, including a full non-alcoholic list.

See the full menu

Worth knowing before you come

  • Dishes people come back for

    The lamb, the halibut and the mushroom risotto get talked about again and again by guests.

  • Wine guidance, not guesswork

    Wines from around the world alongside local selections, with staff happy to walk you through a pairing.

  • Right for the occasion

    A warm, intimate room with outdoor seating and reservations, suited to birthdays, anniversaries and quiet dinners alike.

Sliced rack of lamb with jus, a side salad, risotto and a glass of red wine on a patio table
lamb, risotto & a glass of red

Happy hour4–5:30pm

Join us for dinner

We're open Tuesday through Saturday, 4pm to 8:30pm, with happy hour from 4 to 5:30. Reserve a table or call (541) 776-1234.

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1108 E Main St, Medford, OR 97504