Bardenay Eagle

A variety of artisanal cheeses with fresh fruit and glazed walnuts. Served with sliced artisan bread and extra virgin olive oil.

A pound of crispy fried wings prepared 1 of 2 ways in your choice.

Grilled artisan peasant bread with roasted garlic and aged dry Jack cheese, finished with Roma tomatoes, balsamic vinegar, and extra virgin olive oil.

Warm pita triangles served with feta cheese, pickled onions and cucumbers, hummus, baba gannoujh, and sun-dried tomato tapenade.

Cracked pepper-crusted ahi tuna served with wasabi, soy dipping sauce and pickled ginger.

Warm pita triangles served with, pickled red onions and cucumbers, capers and slivered almonds.

Warm tortilla chips with fresh cut pico de gallo salsa.

Chinese 5-spice dusted calamari Frites, flash-fried with habanero sweet and sour sauce, orange-fennel tartar, sesame seeds, and scallions.

2 red curry-and turmeric chicken satays served with hoisin-peanut dipping sauce. Add a House or Caesar side salad for an additional charge.

Sambal, garlic and lime-marinated white shrimp served with honey, cilantro, lime and chili dipping sauce.

2 garlic, citrus-and-ginger marinated chicken satays served with ginger-soy dipping sauce.

2 grilled ballard farm Golden Greek cheese satays with cherry tomato jam, balsamic reduction, and arugula.

Korean chili-marinated sirloin beef satays served with wasabi sour cream dipping sauce.

2 teriyaki salmon satays served with mango salsa dipping sauce.

Braised Snake River Farms Kurobuta pork shoulder with white corn tortillas, black bean spread, arugula and harissa-red pepper jam.

Flash-fried pacific cod on yellow corn tortillas with red radish and cucumber salsa, Mexican Cotija cheese, and shredded lettuce. Topped with tomatillo and cilantro verde sauce.

Grilled thin sliced Certified Hereford beef on yellow corn tortillas with pico de gallo, crisp iceberg and Cotija cheese.

Grilled artisan bread brushed with extra virgin olive oil and tossed with Champagne vinaigrette, feta cheese, smoked mozzarella, Kalamata olives, cucumber, tomato and red onion.

Spinach tossed in a shallot vinaigrette, bleu cheese, diced pears, and balsamic-orange glazed walnuts. Served with artisan bread.

Chilled chili-soy marinated chicken with mixed greens, diced tomatoes, carrots, bell peppers, onions, edamame and water chestnuts with ginger soy vinaigrette. Topped with sesame seeds, cilantro, and crispy wontons.

Inspired by the classic Canlis salad of Canlis restaurant in Seattle, we toss crisp romaine lettuce with house-made Caesar dressing, bacon, tomatoes, Parmesan cheese, and garlic Parmesan croutons. Topped with anchovies and served with artisan bread.

Mixed greens tossed with lemon-herb vinaigrette, roasted sweet peppers, Roma tomatoes, feta cheese, Kalamata olives, capers and toasted pine nuts. Topped with a seared rare yellowfin tuna filet and served with artisan bread.

Mixed greens with tomato-basil vinaigrette, crumbled feta cheese, diced tomatoes, cucumbers, and Bermuda onion. Served with artisan bread.

Sambal, garlic and lime-marinated white shrimp over mixed greens, tossed with blue cheese vinaigrette, diced tomatoes and blue cheese crumbles. Served with artisan bread.

Mixed greens, bell peppers, cucumbers, tomato, shaved Romano cheese and garlic Parmesan croutons with your choice of dressing.

Served with oyster crackers, artisan bread and topped with aged dry Jack cheese.

Gochujang beef sirloin, hummus, feta, grilled onions and tomato wrapped in a warm pita.

Mexican Cotija cheese, sweet potato puree, corn and black bean salad with cilantro, onion, jalapeños, and bell peppers all rolled into a chipotle flour tortilla. Fried crisp and topped with fresh mango salsa and chipotle spiked sour cream.

Seared rare lemon-garlic marinated yellowfin tuna fillet with peppered bacon, baby kale, pickled ginger and wasabi aioli on artisan bread.

Thin sliced Certified Hereford sirloin, provolone, spicy creamed horseradish on toasted caraway-rye focaccia with rosemary au jus.

Cilantro, garlic braised Snake River Farms Kurobuta pork shoulder, whole roasted poblano chili, black bean spread, roasted garlic Mayo, and Cotija cheese on manchego focaccia.

Smokey chipotle and garlic-marinated chicken breast with smoked mozzarella, sun-dried tomato mayonnaise and grilled yellow onion on artisan bread.

Grilled rye, spicy house-made kimchi, oven-roasted corned beef, Swiss cheese, and sun-dried tomato mayonnaise. Also available in traditional sauerkraut.

Ground Lamb and beef meatloaf on cracked wheat sourdough with caramelized onion, cheddar cheese, mayonnaise, lettuce and tomato.

A 6 ounce Newport Pride 100% Natural "Never/Ever" ground burger patty, sliced tomato, sweet red onion, lettuce, and roasted garlic mayonnaise on a toasted artisan bun. Try it with our hoisin-peanut dipping sauce.

Charbroiled black bean quinoa burger with a roasted red onion-feta aioli, baby kale, sliced tomatoes, pickled red onion and cucumbers on a toasted brioche bun.

Marinated mushroom cap with smoked mozzarella, caramelized onion, roasted bell peppers and garlic mayonnaise on artisan bread.

Fresh Atlantic Salmon topped with a mango habanero glaze and caramelized yellow onion on toasted artisan bread.

A 6 ounce tender sirloin steak sandwich on manchego focaccia with horseradish mayonnaise. Prepared one of two ways. Choose between the options below.

Slow-roasted turkey on grilled sourdough with Swiss cheese, tomato and mayonnaise.

Slow-roasted turkey breast, applewood smoked ham, thick peppered bacon, lettuce and tomato served cold on toasted sourdough with sun-dried tomato mayonnaise.

Albacore tuna salad with lemon zest and mayonnaise served cold with tomato and melted Tillamook cheddar on grilled sourdough.

Charbroiled barramundi over potato gnocchi with sage-brown butter, pine nuts, basil, garlic, cherry tomatoes and lemon zest.

Garlic pasta in a light white wine-caper cream sauce with shallots, parsley, oregano and lemon zest.

Quinoa and spinach in lemon-tahini dressing with edamame, roasted chickpeas, carrots, cucumbers, cherry tomatoes, Sriracha aioli and sesame seeds. This item as presented is vegan.

A juicy 14 oz. hand-cut ribeye prepared 1 of 3 ways in your choice.

Fettuccine pasta sautéed in a rich garlic-Parmesan cream sauce and topped with parley and Parmesan cheese.

Fresh skin-on 10oz. Hagerman trout, balsamic cream, and capers served with garlic mashed potatoes and chef's vegetables.

A tender 8 oz. of beef wrapped in smokey bacon prepared one of 3 ways in your choice.

All-natural, bone-in loin chop with caramelized fennel and candied apple cider gastrique with garlic smashed potatoes and chef's vegetables.

Fresh 8oz. Atlantic salmon topped with sun-dried tomato butter and paired with a side Caesar salad.

Beer-battered and herb-breaded with chili spiked tartar, lemon and bacon blue cheese coleslaw.

Smokey chipotle and garlic marinated chicken breast with smoked mozzarella, sun-dried tomato mayonnaise, and grilled yellow onion. Served either on a bed of lettuce, as a lettuce wrap or on a certified Gluten Free bun for an additional 1.

Spring mix, feta cheese, smoked mozzarella, Kalamata olives, cucumber, red onion, diced tomato and Champagne vinaigrette on the side.

A tender 8 oz. of beef wrapped in smokey bacon and prepared one of 3 ways in your choice.

Atlantic salmon topped with sun-dried tomato butter and paired with a side Caesar salad.

Fresh Hagerman trout, balsamic cream, and capers served with garlic mashed potatoes and chef's vegetables.

Locally raised, all-natural Frenched loin chop with caramelized fennel and candied apple cider vinegar. Served with garlic mashed potatoes and chef's vegetables

A juicy 14 oz. hand-cut ribeye prepared 1 of 3 ways in your choice.

Inspired by the classic Canlis salad of Canlis restaurant in Seattle, we take crisp romaine lettuce, bacon, tomatoes, Parmesan cheese, top it with anchovies, and a lemon wedge with house-made Caesar dressing on the side.

Fresh spinach, bleu cheese, diced pears and balsamic-orange glazed walnuts with roasted shallot vinaigrette.

Mixed greens with feta cheese, Roma tomatoes, roasted sweet peppers, Kalamata olives, capers and toasted pine nuts. Topped with a seared rare yellowfin tuna fillet and side of lemon-herb vinaigrette.

Mixed greens with crumbled feta cheese, diced tomatoes, cucumbers and Bermuda onions with a tomato-basil vinaigrette.

Spicy black tigar prawns over mixed greens, diced tomatoes and blue cheese crumbles with a side of blue cheese vinaigrette.

Cup of red bean chorizo stew and Caesar salad. Ask server if soup of the day is a gluten free option.

Mixed greens, shaved Romano cheese, cucumbers, tomato, and bell peppers with your choice of dressing.

House-made and topped with aged dry Jack cheese.

Newport Pride 100% Natural Never/Ever ground burger patty with sliced tomato, sweet red onion and roasted garlic mayonnaise. Served either on a bed of lettuce, as a lettuce wrap or on a certified Gluten Free bun for an additional 1.5.

A 6 ounce tender sirloin steak sandwich prepared one of two ways. Choose between the options below. Served either on a bed of lettuce, as a lettuce wrap or on a certified Gluten Free bun for an additional 1.

Cilantro, garlic braised Snake River Farms Kurobuta pork shoulder, whole roasted poblano chili, black bean spread, roasted garlic mayonnaise, Cotija cheese. Served either on a bed of lettuce, as a lettuce wrap or on a certified Gluten Free bun for an additional 1.

Roasted corned beef with a spicy house-made kimchi (Korean spiced napa cabbage), Swiss cheese and sun-dried tomato mayonnaise. Served either on a bed of lettuce, as a lettuce wrap or on a certified Gluten Free bun for an additional 1.

House roasted turkey breast, ham, peppered bacon, tomato and sun-dried tomato mayonnaise served cold. Served either on a bed of lettuce, as a lettuce wrap or on a certified Gluten Free bun for an additional $.50.

With French Emmentaler Swiss cheese, mayonnaise and tomato. Served either on a bed of lettuce, as a lettuce wrap or on a certified Gluten Free bun for an additional $.50.

With lemon zest, Tillamook cheddar, tomato and mayonnaise. Served either on a bed of lettuce, as a lettuce wrap or on a certified Gluten Free bun for an additional $.50.

Cracked pepper crusted tuna served with wasabi, Tamari dipping sauce and pickled ginger.

2 grilled Ballard Farm Golden Greek Cheese satays served with your choice of the following dipping sauces: sweet chili sauce, fresh mango salsa, cherry tomato jam (as pictured) or honey lime cilantro chili.

2 chili and citrus-marinated shrimp satays served with your choice of the following dipping sauces: sweet chili sauce, fresh mango salsa, cherry tomato jam or honey lime cilantro chili.

2 garlic, citrus-and-ginger marinated chicken satays served with your choice of the following dipping sauces: sweet chili sauce, fresh mango salsa, cherry tomato jam or honey lime cilantro chili.

2 red curry and turmeric marinated chicken satays served with your choice of the following dipping sauces: sweet chili sauce, fresh mango salsa, cherry tomato jam or honey lime cilantro chili.

House roasted turkey breast, mayonnaise, tomato and Swiss cheese on toasted cracked wheat sourdough.

Brunch only. Bardenay Kid's Breakfast is served either with 1 piece of flash-fried crisp French Toast or 1 egg served your way, a side of freshly cut fruit and rosemary roasted red potatoes.

2 pieces of cod - hand-battered and lightly breaded, French fries and tartar sauce.

Albacore tuna salad and tomato on cracked wheat sourdough. Served cold.

Fettuccine noodles with butter and Parmesan.

Tillamook cheddar cheese on cracked wheat sourdough.

A charbroiled chicken breast.

Ground chuck burger served plain on a toasted artisan bun.

Moist dark chocolate cake served warm and filled with chocolate chips, all enrobed in creamy dark chocolate

Our Scotch ice cream starts with a house made vanilla bean custard, while it churns we add Scotch whiskey giving this ice cream the complex smokiness of a medium body scotch and all the richness of silky custard. Served with a lemon twist.

Our slow churned house made vanilla bean custard.