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Cream, sautéed leeks in wine and Tillamook sharp white cheddar. Served with warm artisan sourdough
Steamed with grape tomato, dry vermouth, garlic, butter, and Italian parsley. Served with warm artisan sourdough
A Czech specialty, panko crusted and fried, drizzled with garlic oil and lemon juice. Served with smoky paprika dipping sauce
Yaquina Bay raw oysters, served in a shot glass with traditional cocktail sauce
With capered remoulade
With warm artisan sourdough
Local whole Manila clams, alder smoked pepper bacon and a touch of cream. Served with warm artisan sourdough. Cup or bowl
Served with warm artisan sourdough. Cup or bowl
Broiled medium rare and sliced thin. Served chilled over mixed greens dressed with a balsamic vinaigrette, cucumbers, tomato, avocado and Crater Lake blue cheese. Served with warm artisan sourdough
Served with artisan warm sourdough. Cup or bowl
Choice of dressing: O Olive Oil blood orange vinaigrette, herbal buttermilk or poppy horseradish. Served with warm artisan sourdough. Add Crater lake rogue blue $10.50, add oregon bay shrimp or grilled chicken $13.50, add oregon dungeness crab $17.50
Served open face on artisan sourdough with Tillamook medium cheddar and vine ripened tomato slices. Served with mixed greens, fries or Asian slaw
Falafel, quinoa, zucchini, and mushroom burger fried in rice bran oil with a feta cucumber spread, lettuce, tomato, tahini dressing, and balsamic vinegar. Vegan upon request. Served with mixed greens, fries or Asian slaw
Portland French Bakery artisan sourdough and Rogue Creamery white cheddar. Add Pesto to grill cheese $13.00, add tomato bisque with oregon dungeness crab $15.50
Grilled Cajun chicken breast with Havarti, on a grilled ciabatta with lettuce, tomato and smoky paprika sauce. Served with mixed greens, fries or Asian slaw
Grass fed, grass finished lean beef served medium with lettuce, tomato, dijon mayo & fries. add rogue crater lake blue or tillamook sharp cheddar $2.00, add alder smoked pepper bacon $2.00
Toasted ciabatta bun with shredded cabbage, lettuce, tomato capered mayo, and curry sauce on the side. Served with mixed greens, fries or Asian slaw
Grass fed, grass finished McK ranch beef, Sudan Farm lamb, and ground pork. Served chilled on toasted artisan sough dough bread, with lettuce, tomato and mayo. Served with fries or Asian slaw
Panko crusted grilled Pacific Rockfish with tartar or smoky paprika sauce, fries & Asian slaw
Panko and bread crumb crusted and grilled, with smoky paprika or tartar & Ona mixed greens or fries
Capered remoulade & Ona mixed greens with blood orange vinaigrette
Sashimi grade seared rare. wrapped in alder smoked pepper bacon or naked. served on a baby spinach salad with mango chutney dressing, and our rice blend. served with warm artisan sourdough
Fresh Tagliolini pasta with seasonal vegetables and Oregon Hazelnut pesto. Served with warm artisan sourdough
Spring mixed greens with choice of dressing
Miso, ginger and sesame oil dressing
Rich creamy hollandaise & grilled potatoes
Served with grilled potatoes & sourdough toast
With tomatillo sauce and creme fraiche. Served with grilled potatoes & sourdough toast. Side alder smoked pepper bacon 2 pieces $3.50
Yaquina bay oysters, alder smoked pepper bacon, baby spinach, sweet onion, & pecorino romano cheese. with grilled potatoes & sourdough toast
Fresh seasonal veggies with grilled potatoes & sourdough toast. Add Oregon hazelnut pesto $2.00, Add Avocado $2.00
Cream, sautéed leeks in wine, Tillamook sharp white cheddar. Served with warm artisan sourdough
A Czech specialty, panko crusted and fried, drizzled with garlic oil and lemon juice. Served with smoky paprika dipping sauce
With warm artisan sourdough
Steamed with grape tomato, dry vermouth, garlic, butter, and Italian parsley or Cajun style. Served with warm artisan sourdough
With capered remoulade
With Asian slaw and seaweed salad
Yaquina Bay raw oysters, served in a shot glass with traditional cocktail sauce
House shucked whole Manila clams, alder smoked pepper bacon and a touch of cream and gluten free. Served with warm artisan sourdough. Cup or bowl
With choice of dressing: O Olive Oil blood orange vinaigrette, herbal buttermilk or poppy seed horseradish. Served with warm artisan sourdough
Artisan sourdough and Tillamook Reserve extra sharp white cheddar. Add Pesto to your sandwich $13.00, add tomato bisque with oregon dungeness crab $15.50
Falafel, quinoa, zucchini, and mushroom burger fried in rice bran oil with a feta cucumber spread, lettuce, tomato, tahini dressing, and balsamic vinegar. Vegan upon request. Asian slaw or fries
Served with warm artisan sourdough. Cup or bowl. With Oregon dungeness crab add $4.00
Served with warm artisan sourdough. Cup or bowl
Broiled med-rare, sliced thin and served chilled. Served over mixed greens dressed with a balsamic vinaigrette, cucumbers, tomato, avocado and Crater Lake blue cheese. With warm artisan sourdough
Grass fed, grass finished beef served medium with tomato, lettuce, dijon mayo & fries. add rogue crater lake blue or tillamook sharp cheddar $2.00, add alder smoked pepper bacon $2.00
Panko crusted grilled Pacific Rockfish with tartar or smoky paprika sauce, fries & Asian slaw
Panko crusted and grilled, with smoky paprika or tartar & Ona mixed greens or fries
Capered remoulade & Ona mixed greens with blood orange vinaigrette
Sashimi grade seared rare. wrapped in alder smoked pepper bacon or naked. served on a baby spinach salad with radish and shaved red onion and dressed with a mango chutney dressing, and our heirloom rice blend
1 Crab cake with capered remoulade, 3 grilled Yaquina Bay oysters and 1 piece Pacific Rockfish, both panko crusted and grilled on the flat top. Served with heirloom rice blend & seasonal vegetable
Grass fed, grass finished McK ranch beef, Sudan Farm lamb, and ground pork, smashed potatoes with a hint of garlic
Chicken breast scaloppini sauteed with white wine, capers, garlic, Italian parsley and finished with lemon and butter. Served with smashed potatoes and seasonal vegetable
Fresh egg ribbon pasta with seasonal veggies and sauce of the evening. or brown rice penne of a gluten free option
Fresh Dover sole wrapped over Dungeness crab and bay shrimp with a pinot gris cream reduction. Served with our heirloom rice blend, seasonal vegetable
Rogue creamery blue cheese compound or chimichurri sauce, smashed potatoes, seasonal vegetable. add grilled mexican wild prawns $3.00
Fresh egg ribbon pasta with seasonal seafood and tossed with a saffron cream reduction. or brown rice penne for a gluten free option
Wagyu beef with caramelized onion, blue cheese dressing, smoky paprika and tomato jam
Filipino spring rolls
Hot and creamy goodness with sauteed leeks in wine and Tillamook sharp white cheddar. Served with carrots and celery or gluten free bread
With carrots and celery or gluten free bread
Steamed with grape tomato, dry vermouth, garlic, butter, and Italian parsley or Cajun style
With Asian slaw and seaweed salad
Yaquina bay raw oysters, traditional cocktail sauce.
Cream with sauteed leeks in wine and Tillamook sharp white cheddar. Served with gluten free bread or carrots and celery for dipping
Yaquina Bay raw oysters, traditional cocktail sauce
Steamed with grape tomato, dry vermouth, garlic, butter, and Italian parsley or Cajun style
With gluten free bread or carrots and celery
House shucked whole Manila clams, alder smoked pepper bacon and a touch of cream.
Spring mixed greens with choice of dressing. O Olive Oil blood orange vinaigrette, herbal buttermilk or poppy seed horseradish
Cup, bowl
Broiled med-rare, sliced thin and served chilled. Served over mixed greens dressed with a balsamic vinaigrette, cucumbers, tomato, avocado and Crater Lake blue cheese
House shucked whole Manila clams, alder smoked pepper bacon and a touch of cream. Cup, bowl
Broiled med-rare, sliced thin and served chilled. Served over mixed greens dressed with a balsamic vinaigrette, cucumbers, tomato, avocado and Crater Lake blue cheese
Sashimi grade seared rare. wrapped in alder smoked pepper bacon or naked. served on a baby spinach salad with radish and shaved red onion and dressed with a mango chutney dressing, and our 3 heirloom rice blend
Spring mixed greens with choice of dressing. O Olive Oil blood orange vinaigrette, herbal buttermilk or poppy seed horseradish
Sashimi grade seared rare. wrapped in alder smoked pepper bacon or naked. served on a baby spinach salad with radish and shaved red onion and dressed with a mango chutney dressing, and our 3 heirloom rice blend
Fresh Dover sole wrapped over Dungeness crab and bay shrimp with a rose cream reduction. Served with 3 heirloom rice blend and chef veg
With seasonal veggies and hazelnut pesto cream
Fresh seafood and sauce of the evening
Rogue creamery blue cheese compound or chimichurri sauce. smashed potatoes and chef veg
Chicken breast scaloppini sautéed with white wine, capers, garlic, Italian parsley and finished with lemon and butter. Served with smashed potatoes and chef veg without Flour
Served open face on gluten free bread with Tillamook medium cheddar and vine ripened tomato slices. Served with mixed greens, fries or Asian slaw
Brown rice penne pasta with seasonal seafood and baby spinach in a tomato sauce with Cajun spice
Brown rice penne pasta with seasonal vegetables and Oregon Hazelnut pesto
Mixed greens, soup, asian slaw or fries
Mixed greens, soup, asian slaw or fries
Fries & asian slaw
Choice of alfredo or marinara
Mixed greens, soup, asian slaw or fries
Mixed greens, soup, asian slaw or fries
5 oz flat iron steak, miso ginger dressing.
Whipped heavy cream and fresh fuit
Served warm with Tillamook vanilla bean ice cream.
Served with whipped cream
Served warm with Tillamook vanilla bean ice cream