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Drizzled with raspberry coulis.
With chocolate marble frosting.
Spiced with cinnamon and ginger, baked with a sugar peach cookie in the center and servedwith pot de crème.
With caramel and sea salt.
Seasonal greens, garbanzo beans, sliced green olives, radish sticks, red onions, cherry tomatoes, and roasted hazelnuts. Topped with shredded parmesan. Vegetarian
Deconstructed brussels sprouts, tossed in dijon vinaigrette with bartlett pears and topped with pan-fried house-cured pancetta and fresh chèvre.
Olive oil-roasted beets, sliced and served with tossed greens, Oregon goat cheese, candied walnuts and champagne white truffle vinaigrette.
Organic romaine lettuce tossed with grilled croutes in house-made Caesar dressing and topped with shaved Romano pecorino and soft boiled egg.
Fresh squid, sliced and tossed with seasoned flour, korean chili flakes, salt and pepper. Served with a sweet tangy chili dipping sauce and garnished with fresh jalapeno.
A creamy smooth bisque packed with fresh oregon dungeness crab. Garnished with fried string sweet potatoes.
An assortment of house-cured meats accompanied by three locally sourced artisan cheeses and served with house-made flatbread. Your server with enlighten you as to today's selection
A rich and creamy brie loaf, wrapped in phyllo dough and baked golden brown. Topped with tart apples, cranberry, orange compote and served with grilled croutes. Vegetarian
Herb-seasoned shitake mushrooms and cream cheese rolled tightly in crispy baked phyllo and served with our mild house verde sauce, micro greens, pickled daikon and crème fraiche. Vegetarian
A lime-scented yukon gold puree, topped with a dungeness crab salad and crowned with fresh avocado. Dressed with chili oil and served with ginger-pickled sweet peppers and micro greens.
Grilled seasoned tilapia, pickled vegetable slaw and fresh cilantro served on three warm white corn tortillas with chipotle sauce and fresh salsa.
House-crafted ravioli, prepared daily. Your server will give you all the tasty details. Vegetarian
Washington blue lip mussels basking in a white wine tomato broth with garlic, shallots, basil and cherry tomatoes. Served with grilled garlic croutes.
Egg roll wraps stuffed with fresh dungeness crab, cream cheese, garlic, soy and green onions. Topped with a tangy asian slaw and served with plum sauce.
Fusilli cork screw pasta with caramelized sweet onions in a creamy six cheese sauce. Vegetarian
A wild pacific halibut fillet, grilled and served over lemon supreme wild rice with wilted spinach and topped with a wild pickled pepper lemon preserve chutney.
Fresh jumbo Scallops, perfectly seared, drizzled with lobster truffle kabayaki sauce and rested on a pillow of saffron cauliflower puree. Served with poached carrots tossed in caper vinaigrette.
A sesame crusted ahi filet, flash-seared and served with a navel orange & fennel slaw and dressed with a korean chile miso soy reduction.
Fresh marinated coho salmon fillet, topped with a smoked salmon horseradish crust and dressed in roasted yellow pepper coulis. Served with garlic smashed potatoes and fresh vegetables.
Black pepper soy-glazed tofu, wok fried and served with saffron cauliflower, sautéed red onions, spanish olives and raisins. Topped with a turmeric yogurt sauce. Vegan
Roasted pumpkin, seasoned with mild peppers, rolled in flour or corn tortillas and topped with a zesty ranchero sauce & cojita cheese. Served with rice, porter baked beans, avocado crème fraiche and house-made salsa. Vegetarian
House-made pasta, layeredwith wild mushrooms, onions, roasted bell peppers and seasonal squash with ricotta and parmesan cheeses. Topped with garlic tomato and pesto cream sauces. Vegetarian
Confit duck leg, seared crispy golden brown over a white bean & house-smoked pancetta cassoulet. Served with spring greens tossed in dijon vinaigrette with fresh pear.
Chef mike's weekly steak special. Your server will give you all the details
1/3 Lb. organic, hormone free oregon natural ninkasi beef, charbroiled and served with green leaf lettuce, fresh tomato, sweet onions, pickles and aioli. Served on an onion bun. Substitute a garden or boca burger at no charge. Add cheddar, sautéed mushrooms, or bacon $0.75
Locally sourced wild mushrooms sautéed in italian herbs and blanketed in swiss cheese and served with sun-dried tomato basil aioli on a toasted sour dough baguette. Vegetarian
House-smoked Pastrami, thinly sliced and served with sautéed peppers & onions, melted swiss cheese, arugula, stone-ground mustard and garlic aioli on toasted ciabatta.
House-smoked pork shoulder, simmered in our barbeque sauce and served on a toasted onion bun with cole slaw.
Rosemary-brined chicken breast, buttermilk battered and fried. Served with avocado, roasted peppers & onions and chipotle cream cheese on texas toast.
Fresh bay shrimp, scallops, crab & artichoke hearts amid a creamy garlic Parmesan sauce, topped with melted Swiss cheese. Served with fresh tomato and green leaf lettuce on toasted sour dough baguette.
Mesquite honey-roasted turkey, thinly sliced and served with spinach, melted brie, fig jam and garlic aioli on toasted ciabatta.
Oregon peppered bacon, green leaf lettuce and fresh tomato with garlic aioli on toasted marbled rye. Substitute avocado slices and make it an A L T
Two egg roll wraps stuffed with fresh dungeness crab, cream cheese, garlic, soy and green onions. Topped with a tangy asian slaw and served with plum sauce.
Two slow roasted pork tacos served on corn tortillas with pickled cabbage, cilantro, avocado and banana peppers. Served with salsa, sour cream and lime.
An indian puff pastry filled with potatoes and peas. Served with mango lime ginger chutney and tomato curry.
Pickled green tomatoes, arugula, smoked mozzarella, red onion and balsamic vinaigrette.
Fried yukon gold potatoes, topped with six cheeses, bacon and served with a chipotle buttermilk sauce.
Shaved marinated steak, kim chi, miso korean chili sauce and thinly sliced bell peppers on brioche buns.
Choice of dressing.
That means soup of the day.
Choice of seasoning.
Add and egg, sunny side up $1.00
Juicy Ham, grilled and topped with melted Swiss, cheddar and parmesan cheeses. Served on toasted country white with choice of side dish.
Fusilli cork screw pasta, swimming in a creamy medley of tillamook cheddar, smoked gouda, fontina, gruyere, parmesan and swiss cheeses.
Pub-battered cod, golden fried and served with house-made potato chips or skinny fries.
Agate alley's famous chicken strips, served with crispy skinny fries.
Organic broccoli, carrot and celery stix, served with ranch dressing.
Creamy peanut butter with strawberry preserves on country white or whole wheat bread. Served with choice of side. Any yes, of course we ll cut those crusts off for you
Honey whole grain battered chicken hot dog, fried to a golden brown and served with skinny fries.
Seasonal greens, garbanzo beans, sliced green olives, radish sticks, red onions, cherry tomatoes, and roasted hazelnuts. Topped with shredded parmesan. Vegetrian
Organic romaine lettuce tossed with grilled croutes in house-made caesar dressing and topped with shaved romano pecorino and soft boiled egg.
Poached organic eggs layered atop house-cured pancetta and tomatoes. Served on a toasted english muffin and smothered with fresh hollandaise.
Poached eggs with wild mushrooms, grilled tomatoes, artichoke hearts & spinach on a toasted english muffin with fresh hollandaise.
Poached eggs with fresh dungeness crab, asparagus and tomatoes on a toasted english muffin. Topped with fresh maltaise sauce.
Rosemary buttermilk-battered fried chicken breast on a waffle. Topped with two poached eggs and sausage gravy.
Poached eggs, sliced sirloin steak and asparagus on a toasted english muffin. Topped with fresh béarnaise sauce.
Poached eggs and wilted spinach served over house-crafted smoked salmon croquettes. Topped with fresh hollandaise.
Egg-battered texas toast, topped with salt-caramelized apples, orange crème anglaise and sprinkled with dark cocoa and powdered sugar.
Sweet crepes, made fresh daily. Your server will tell you all about today's selection
An open-face omelette packed with Tillamook sharp cheddar, caramelized onions and roasted garlic. Topped with a pickled green tomato relish and served with choice of side.
Seasoned house-smoked pastrami hashin' it out with grilled red potatoes, onions & anaheim peppers. Topped with two poached eggs and drizzled with fresh hollandaise. Served with choice of side dish.
Two eggs served atop flour tortillas with beans, onions, avocado and six cheeses. Topped with house ranchero sauce. Substitute corn tortillas if you like
Griddled pumpkin flapjacks, topped with candied apples, candied pecans and whipped sweet mascarpone cream and served with ginger infused maple syrup.
A giant Parthenon of a scramble, with two eggs, red potatoes, kalamata olives, artichoke hearts, tomatoes, green onions, basil and garlic. Served with choice of side dish.
A three egg omelette packed with peppers, onions, asparagus, zucchini and six cheeses. Topped with salsa fresca. Served with choice of side dish.
A three egg aquarium of dungeness crab, bay scallops and bay shrimp swimming with six cheeses and topped with sweet pepper escabeche and tarragon. Served with choice of side.
A northwest tweaking of the british classic. Two eggs, hash browns, baked beans, chicken apple orveggie sausage, smoked salmon, wild mushrooms and fried tomatoes plated up and served with toast on the side.
Twofolded eggs, choice of protein & melted cheddar on a toasted croissant. Served with hash browns.
1/3 Lb. organic, hormone free oregon natural ninkasi beef, charbroiled and served with green leaf lettuce, fresh tomato, sweet onions, pickles and aioli. Served on an onion bun. Substitute a garden or boca burger at no charge. Add cheddar, sautéed mushrooms, or bacon $0.75
Mesquite honey-roasted turkey, thinly sliced and served with spinach, melted brie, fig jam and garlic aioli on toasted ciabatta.
Locally sourced wild mushrooms sautéed in italian herbs and blanketed in swiss cheese and served with sun-dried tomato basil aioli on a toasted sour dough baguette. Vegetarian
Fresh bay shrimp, scallops, crab & artichoke hearts amid a creamy garlic Parmesan sauce, topped with melted Swiss cheese. Served with fresh tomato and green leaf lettuce on toasted sour dough baguette.
House-smoked pork shoulder, simmered in our barbeque sauce and served on a toasted onion bun with cole slaw.
Rosemary-brined chicken breast, buttermilk battered and fried. Served with avocado, roasted peppers & onions and chipotle cream cheese on texas toast.
Oregon peppered bacon, green leaf lettuce and fresh tomato with garlic aioli on toasted pumpernickel. Substitute avocado slices and make it an A L T
Choice of dressing.
Choice of seasoning.
Choice of seasoning. Add and egg, sunny side up $1.00
That means soup of the day.