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
Calamari
Black Peppercorn and fresh thyme crusted, served with sweet chili sauce.
Wasabi Tender*
Marinated grilled beef tender with hoisin and wasabi aioli.
Steamer Clams GF
Garlic, herbs, butter, and chili flakes in a white wine sauce.
Bone Marrow
Roasted Beef Bones topped with chimichurri and fresh tomato, served with house tortilla chips.
Jumbo Shrimp Cocktail GF
Five poached shrimp served chilled with homemade cocktail 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.
Smoked Salmon Salad
Spring mix topped with grape tomatoes, kalamata olives, onion, hard-boiled egg, green goddess dressing.
Antipasto Salad
Mixed greens topped with onions, pepperoncini, tomatoes, kalamata olives, feta cheese, and tossed in oregano vinaigrette.
Edge Caesar
Romaine, parmesan, croutons, Caesar dressing, and lemon.
- Add Chicken $6.00
- Make a Grilled Chicken Wrap $18.00
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
Blue Cheeseburger*
Hand-pressed patty, crispy pork belly, rogue creamery blue cheese, caramelized onion, lettuce, tomato, mayonnaise.
Smoky Mushroom Burger*
Hand-Pressed Patty, wild mushrooms, smoked gouda, lettuce, tomato, and onion.
Belly-L-T-A
Crispy Pork belly, lettuce, tomato, avocado, roasted pepper aioli on toasted sourdough bread.
Halibut Fish Tacos
Pan-seared halibut, Vietnamese slaw, roasted pepper aioli, pickled onions, topped with cilantro.
Gourmet Meatloaf
Ground filet, veal and pork, with mushroom duxelles, bacon-wrapped, served with whipped potatoes, Asparagus, and Cajun cream.
Veggie Wrap
Mixed greens, tomato, cucumber, pickled onions, pepperoncini, red bell peppers, avocado, creamy vegan hummus, tortillawrapped.
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.
Chicken Pesto Sandwich
Grilled chicken breast roasted red pepper pesto, lettuce, tomato, smoky mozzarella on sourdough.
Edge Mac & Cheese
House cheese blend and herbs, topped with toasted panko. Ask your server about additions.
Appetizers
Appetizers
Bone Marrow
Roasted Beef Bones topped with Chimichurri and fresh tomato, served with house tortilla chips.
Calamari
Black Peppercorn and fresh thyme Crusted, served with sweet chili sauce.
Bourbon Glazed Pork Belly
Served on delicata squash puree, topped With Oregon pear and apple chutney.
Steamer Clams GF
Garlic, herbs, butter, and chili flakes in a white wine sauce.
Wasabi Tender*
Marinated grilled beef tender with hoisin and wasabi aioli.
Jumbo Shrimp Cocktail GF
Five poached shrimp served chilled with homemade cocktail 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.
Smoked Salmon Salad GF
Spring mix topped with grape tomatoes, onion, kalamata olives, hard-boiled egg, green goddess dressing.
Dinner Entrees
Dinner Entrees
14 oz Prime Rib* GF
Whipped potatoes, chef's vegetable, topped with chimichurri.
10 oz Filet* GF
Whipped Potatoes, Chef's Vegetable, and topped with Madagascar Cream sauce.
14 oz Grilled Ribeye
Whipped potatoes, sauteed wild mushrooms, Leeks, black garlic compound butter.
Lamb Chops*
Double bone-in lamb chops, marinated and grilled, tabbouleh couscous, tomato cucumber salad.
Grilled Salmon GF
Orange ginger glazed, Edamame salad, teriyaki dressing, cilantro lime rice.
Pan Seared Duck Breast GF
Squash puree, sautéed swiss chard, Oregon berry pan jus.
Chicken Quarter GF
Pan-seared leg and thigh served with, pickled asparagus, tarragon Dijon cream sauce, house potatoes O'Brien (potatoes, poblano chili, leeks).
Pasta Aglio e Olio
Linguini pasta tossed with cherry tomatoes, Swiss chard, kalamata olives, sweet peppers, tossed in olive oil herb sauce.
Blackened Halibut
House blackened seasoning, roasted red pepper coulis, poblano crema, roasted corn salsa, grilled asparagus, cilantro lime rice.
Stuffed Trout
Pan-seared trout, stuffed with sundried tomatoes, basil, kalamata olives, feta cheese, Couscous tabbouleh, topped with chimichurri.
Ribeye Linguini
Strips of juicy ribeye, creamy chimichurri sauce, tomatoes, wild mushrooms, topped with smoked mozzarella.