soup du jourcup 6 bowl 8
French onion soup 9
a classic done our way

fries with duck confit, cheese curds and duck demi sauce
chevre frites7 (double cheese 12)
fresh goat cheese with lightly breaded and fried; served with greens, onion marmalade and croutes
cheese & charcuterie15
assorted cheeses, pates, & terrines with crackers, dried fruit, nuts or other fun stuff

add a grilled chicken breast to a salad for 5
the house6
organic mixed greens, choice of dressing
beet & citrus salad11
assorted winter citrus, golden beets, frisée & fennel tossed in pink peppercorn vinaigrette; topped with crumbled chevre & toasted pepitas
salade nicoise15
Oregon albacore tuna seared rare and topped with aioli; served with mixed greens, new potatoes, green beans, niçoise olives & hard cooked egg  
quinoa salad12
saffron scented quinoa tossed with fennel and roast squash in Moroccan vinaigrette over mixed greens; topped with toasted walnuts and feta

soup n salad9
the house salad with a cup of soup and a bit of bread

all sandwiches come with fries, sub soup or salad for $2
buttermilk breaded fried chicken sando14
chicken tenders, kimchi, collard greens, gojijung mayo, sunny side up egg on a brioche bun
rueben sandwich14
housemade pastrami on rye bread with Swiss cheese, Russian dressing and pickled vegetables
rye club sandwich14
turkey, ham and bacon served warm with lettuce, tomato and onion on jalapeno-cheddar focaccia
rye burger*
Double R Ranch grilled beef patty or housemade veggie patty of black beans, quinoa and sweet potato with condiments & toppings of the chef’s whimsy on a Breadstop brioche bum

lamb stew16
Cattail Creek lamb shoulder braised with carrots, leeks, brandy, garlic, Dijon and whole grain mustards; served with buttered spaetzle

shrimp risotto15
arborio rice sauteed with white wine, garlic, shallots, shrimp, smoked paprika and seasonal vegetables topped with shaved parmesan 

pasta of the day16
ask your server about today’s selection
catch of the day*18
ask your server about today’s selection

spinach, feta & filo pastry pie baked and served with tzatziki and roasted vegetables

chef de cuisine Dustin Payne
sous-chef Amanda Gefre

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. They may also increase your risk of enjoying your food.