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
Appetizers
Bourbon Glazed Pork Belly GF
Squash puree and Oregon pear and apple chutney.
Blackened Ahi Tuna GF
Blackened Ahi Tuna served with house mad sweet soy and wasabi aioli.
Steamer Clams GF
Garlic, herbs, butter, and chili flakes in a white wine sauce.
Stuffed Mushrooms GF
Creminis stuffed with a three cheese blend, spinach, mushrooms, and red belle peppers served on a spicy arrabbiata sauce.
Wasabi Tender* GF
Marinated grilled beef tender with gochujang hoisin and wasabi aioli.
Calamari
Black pepper and thyme breading, served with cilantro lime aioli.
Shrimp Scampi GF
Sauteed shrimp with butter, garlic, lemon and white wine sauce.
Seasonal Salads
Seasonal Salads
Edge Wedge GF
Iceberg, rogue creamery blue cheese Crumbles, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.
Roasted Beet Salad GF
Roasted beets, honey mascarpone, spring mix, candied hazelnut, champagne vinaigrette.
Edge Caesar
Romaine, parmesan, croutons, Caesar dressing, and lemon.
- Add Chicken $6.00
- Make a Grilled Chicken Wrap $18.00
Edge Chopped GF
Arugula, couscous, pepitas with currants and parmesan, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
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 bell peppers, avocado, creamy vegan hummus, tortilla wrapped, and served with dressing of choice.
Belly-L-T-A
Crispy Pork belly, lettuce, tomato, avocado, roasted pepper aioli on toasted sourdough bread.
Chicken Pesto Sandwich
Grilled chicken breast roasted red pepper pesto, lettuce, tomato, smoky mozzarella on a ciabatta bun.
Edge Mac & Cheese
House cheese blend and herbs, topped with toasted panko. Ask your server about additions.
Edge Prime Rib Dip
8oz of Prime Rib thinly sliced and soaked in au jus on a hoagie roll with caramelized onions, Swiss cheese, creamy horseradish.
BYO Burger
Hand-pressed patty, lettuce, tomato, red onion, house pickles, mayo, and your choice of cheese Elk Patty $2.50.
Gourmet Meatloaf
Ground filet, veal and pork, with mushroom duxelles, bacon-wrapped, served with whipped potatoes, Asparagus, and Cajun cream.
Halibut Fish Tacos
Pan-seared halibut, Vietnamese slaw, roasted pepper aioli, pickled onions, topped with cilantro.
Blue Cheeseburger*
Hand-pressed patty, crispy pork belly, rogue creamery blue cheese, caramelized onion, lettuce, tomato, mayonnaise Upgrade to Elk Patty $2.50.
Appetizers
Appetizers
Bourbon Glazed Pork Belly GF
Served on squash puree, topped With Oregon pear and apple chutney.
Blackened Ahi Tuna GF
Blackened Ahi Tuna served with house made sweet soy and wasabi aioli.
Steamer Clams GF
Garlic, herbs, butter, and chili flakes in a white wine sauce.
Stuffed Mushrooms
Creminis stuffed with a three-cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.
Wasabi Tender*
Marinated grilled beef tender with gochujang hoisin and wasabi aioli.
Calamari
Black Pepper and thyme Crusted, served with cilantro lime aioli.
Shrimp Scampi GF
Sauteed shrimp with butter, garlic, lemon, and white wine sauce.
Seasonal Salads
Seasonal Salads
Edge Wedge GF
Iceberg, Rogue creamery blue cheese Crumbles, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.
Edge Caesar
Romaine, parmesan, croutons, Caesar dressing, lemon.
- Add Chicken $6.00
Roasted Beet Salad GF
Roasted Beets, honey mascarpone, spring mix, candied hazelnut, champagne vinaigrette.
Edge Chopped GF
Arugula, couscous, pepitas with currants and parmesan, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Dinner Entrees
Dinner Entrees
14 oz Prime Rib* GF
Whipped potatoes and Chef's vegetable served with Au Jus and creamy horseradish.
10 oz Filet* GF
Whipped Potatoes and Chef's Vegetable.
14 oz Grilled Ribeye
Whipped potatoes and Chef's Vegetable.
Oregon Lamb T-bone*
Two grilled T-bones with parmesan herb polenta cake, green beans, and sundried tomato pesto.
Pork Chop
Wild rice pilaf with apples and craisins, sauteed green beans, and a mushroom brandy cream sauce.
Pan Seared Salmon* GF
White sweet potato-parsnip puree, roasted Brussels sprouts, cherry balsamic glaze, and toasted hazelnuts.
Halibut
Pan seared with pumpkin sage risotto, roasted Brussels sprouts, and cranberry chutney.
SteelHead* GF
Celery root-potato puree, Swiss chard, and caramelized leek cream sauce.
Chicken
Airline chicken, root vegetable and broccolini with a marsala wild mushroom sauce.
Duck Confit
Leg quarter, butternut squash gratin with leeks and walnuts, green beans, and a Oregon berry reduction.
Ribeye Linguini
Roasted Roma tomatoes, cremini mushrooms, arugula and a parmesan cream sauce.
Seafood Pasta
Shrimp, clams, linguica & cavatappi, in a tomato saffron broth.
Pasta Aglio e Olio
Linguini pasta tossed in olive oil herb sauce with cherry tomatoes, mushrooms, Swiss chard, and sweet pepper.
Stuffed Acorn Squash
Stuffed with wild rice, apples, craisin, red bell peppers, hemp harts, and mushrooms. Served with wilted swiss chard and an agave mustard seed drizzle.