Our Menu
Comfortably sophisticated and welcoming, River’s Edge features contemporary American cuisine with a Pacific Northwest flair. We offer a casual dining experience on our riverside terrace, while our dining room provides a more luxurious experience. Either way, you're in for a meal to remember!
Appetizers
Some items may be made gluten free on request.
Appetizers
Some items may be made gluten free on request.
Steamer Clams
Garlic, herbs, and chili flakes in a buttery wine broth.
Shrimp Cocktail
Five Poached jumbo shrimp with house made cocktail sauce.
Calamari
Black pepper and thyme breading, served with cilantro lime aioli.
Blackened Ahi Tuna
Blackened Ahi Tuna served with house made sweet soy and wasabi aioli.
Stuffed Mushrooms GF
Creminis stuffed with a three cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.
Wasabi Tender* GF
Marinated grilled beef tenderloin with hoisin and wasabi aioli.
House Pork Belly
Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.
Seasonal Salads
Seasonal Salads
Edge Chopped
Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Oregon Poached Pear GF
Emerald arcadian lettuce, pinot noir poached pear, Rogue Creamery blue cheese, pear vinaigrette, candied walnuts and crispy shoestring potatoes.
Roasted Beet Salad GF
Mixed greens, roasted beets, honey mascarpone, candied hazelnuts, and champagne vinaigrette.
Edge Caesar
Chopped Romaine, parmesan, croutons, Ceasar dressing, and lemon wedges.
- Add Chicken $6.00
- Make a Grilled Chicken Wrap $18.00
Edge Wedge GF
Iceberg, Rogue Creamery blue cheese, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.
Lunch Entrées
All burgers and sandwiches come with a choice of fries, soup, or salad
Lunch Entrées
All burgers and sandwiches come with a choice of fries, soup, or salad
Veggie Wrap
Mixed greens, tomato, cucumber, pickled onions, pepperoncini, red pepper hummus, avocado, tortilla wrapped, and served with dressing of choice.
Bruschetta Chicken Sandwich
Grilled chicken breast with bruschetta mix (tomato, onion, olive and balsamic glaze), smoked mozzarella, and basil aioli on toasted ciabatta.
Edge Prime Rib Dip
8oz of Prime Rib thinly sliced and soaked in au jus on a hoagie roll with caramelized onions, Swiss cheese, and creamy horseradish.
Corned Beef Sandwhich
House made corned beef, Swiss cheese, and tangy slaw on grilled marble rye.
Bacon Cheddar Burger
Hand-pressed patty, Tilamook cheddar, bacon, lettuce, tomato, onion, and lemon aioli.
Pork Belly Melt
House made English muffin bread, pork belly, muenster and cheddar cheeses, arugula and tomato jam.
Edge Mac & Cheese
House cheese blend and herbs, topped with toasted panko. Ask your server about additions.
Meatloaf Sandwhich
Our house made meatloaf with Tillamook cheddar, red onion, tomato, and spicy gochujang mayo on grilled sourdough.
Fish Tacos
Blackened cod with fresh slaw, cilantro lime crema, and garnished with pickled onions.
Blue Cheeseburger*
Hand-pressed patty, house made pork belly, Rogue Creamery blue cheese, caramelized onion, lettuce, tomato, lemon aioli. Upgrade to Elk Patty $2.50.
Appetizers
Appetizers
Steamer Clams
Garlic, herbs, and chili flakes in a buttery wine broth.
Shrimp Cocktail GF
Five poached jumbo shrimp with house made cocktail sauce.
Calamari
Black Pepper and thyme breading, served with cilantro lime aioli.
Blackened Ahi Tuna
Blackened ahi tuna served with house made sweet soy, and wasabi aioli.
Stuffed Mushrooms
Creminis stuffed with a three-cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.
Wasabi Tender*
Marinated, and grilled beef tenderloin with hoisin and wasabi aioli.
House Pork Belly
Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.
Seasonal Salads
Seasonal Salads
Edge Chopped
Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Oregon Poached Pear
Emerald arcadian lettuce, pinot noir poached pear, Rogue Creamery blue cheese, pear vinaigrette, candied walnuts and crispy shoestring potatoes.
Edge Caesar
Romaine, parmesan, croutons, Caesar dressing, lemon.
- Add Chicken $6.00
Roasted Beet Salad GF
Roasted Beets, honey mascarpone, mixed greens, candied hazelnut, champagne vinaigrette.
Edge Wedge GF
Iceberg, Rogue creamery blue cheese, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.
Dinner Entrees
Dinner Entrees
14 oz Prime Rib* GF
Whipped potatoes and seasonal vegetables served with Au Jus and creamy horseradish.
10 oz Filet* GF
Whipped Potatoes and seasonal vegetables.
14 oz Grilled Ribeye*
Whipped potatoes and seasonal vegetables.
14oz New York Strip* GF
Whipped Potatoes and seasonal vegetables.
Oregon Lamb* GF
Grilled lamb rack with basil/mint risotto, baby carrots and our Oregon berry red wine reduction.
Osso Bucco GF
Braised pork shank with whipped potato, seasonal vegetable, and apple infused pork demiglace.
Salmon* GF
Pan-seared salmon with a cauliflower/potato pureee, roasted Brussels sprouts, and a warm bacon vinaigrette.
Steelhead* GF
Blackened Oregon steelhead with herb polenta cake, creamed spinach, and mushrooms.
Gourmet Meatloaf
Ground filet, veal, pork, with mushroom duxelles, bacon wrapped, served with whipped potatoes, seasonal vegetable and Cajun cream sauce.
Chicken Marsala
Lightly floured, pan seared chicken breast with herb polenta cake, broccolini, and a mushrom marsala wine sauce.
Duck Confit
Duck leg quarters braised in their own fat with creamy mushroom risotto, seasonal vegetable, and a roasted red pepper romesco.
Smoky Steak Pasta
Tender beef with roasted Roma tomatoes, mushrooms, and spinach tossed with linguini in a smoked mozzarella, and parmesan cream sauce.
Seafood Pasta
Shrimp, scallops, and Dungeness crab with roasted Roma tomatoes, and basil tossed with linguini in a four-cheese cream sauce.
Vegan Pasta
Fresh Sautee of vegetables tossed with penne pasta in a white wine, tomato herb broth.