starters
soup du jourcup 6 bowl 8
French onion soup 10
a classic done our way
poutine18
fries with duck confit, cheese curds and duck demi glaze with pickled slaw
chevre frite(s)10/14
fresh goat cheese, breaded and fried; served with onion marmalade, dressed greens and croutes
roasted beets and buratta14
beets, heirloom tomatoes and cucumber ribbons iwth a burrata ball, toasted pistachios, beet coulis and sourdough baguette toasted with garlic oil
gambas al ajillo18
prawns sautéed with lemon, sherry vinegar, garlic, onion, smoked paprika and butter; served with harissa garlic toast

salads
add a grilled chicken breast to a salad for 5
garden salad8
organic mixed greens with cucumber, tomato, carrot, croutons and your choice of dressing
beet and pear salad15
roasted beets, Bartlett pears, leeks and arugula tossed in Calabrian chili vinaigrette with sourdough baguette croutons over honey goat cheese whip and pistachio dust
Mediterranean salad16
spinach and mixed greens tossed in romesco vinaigrette with Kalamata olives, artichoke hearts roasted red peppers, cherry tomatoes and feta cheese
harvest salad15
curly kale, butternut squash, shaved brussels sprouts, roasted apples, candied pecans and feta in tahini-maple syrup dressing
soup n salad12
the house salad with a cup of soup and a bit of bread (substitute French Onion soup for 18)

sandwich-ish
all sandwiches come with fries, substitute soup or salad for $2
veggie and burrata 18
grilled zucchini, roasted red peppers, spinach and melted burrata with lemon-thyme-honey-mustard dressing on a toasted Bread Stop Bakery ciabatta roll
blackened snapper18
toasted mini baguette with blackened red snapper, Cajun remoulade, pickled cabbage slaw tomato and cilantro
croque forestier18
Bread Stop Bakery brioche bun grilled with gruyere, bechamel, Dijon mustard, Black Forest ham, sauteed mushrooms and clover sprouts
steak sandwich20
grilled New York steak sliced and served on a toasted Bread Stop Bakery ciabatta roll with horseradish aioli, onion-red pepper jam, gruyere, arugula and fried shallots
rye burger* 19
Double R Ranch beef patty with garlic herb mushrooms, tomato, gruyere cheese and shallot aioli on a toasted Bread Stop Bakery challah bun

mains
steak frites22
grilled 6oz New York steak with fries, chef’s butter, demi glaze and mixed green salad
hummus plate16
roasted beet hummus topped with feta, pistachios, za’atar spice, olive oil, sesame seeds, and chickpeas; served with grilled pita, falafel and sliced vegetables
add ground lamb for 4
butternut squash risotto18
topped with arugula and cannellini bean succotash tossed in lemon vinaigrette with blistered tomatoes, cilantro-parsley oil and shaved parmesan
catch of the day*20
ask your server about today’s selection
pasta of the day19
ask your server about today’s selection

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Wild mushrooms are not an inspected food product. They may also increase your risk of enjoying your food.

we use Fog Hollow Farm, Longs Meat Market, Newman’s Fish Market, Cattail Creek Lamb, Laughing Stock Farm, Face Rock Creamery, The Bread Stop, Camas Swale Farm, Oregon’s Local Coast Seafood, Caffé Pacori and as many other local farms, harvesters and producers as we possibly can.