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!
Served between 4:00pm & 12:00pm
Brunch Entrees
Brunch Entrees
Basic Breakfast
Two eggs any style, bacon or sausage, potatoes O'brien, with a side of toast.
Breakfast Bagel Sandwich
One egg any tyle, bacon, cheddar cheese, avocado, lemon aioli, tomato jam on fresh baked everything bagel, with choice of side.
Biscuits and Sausage Gravy
Fresh baked buttermilk biscuits topped with house made sausage gravy.
Smoked Salmon Benedict
House smoked salmon, spinach, poached egg, and hollandaise, on a toasted English muffin, with choice of side.
Pork Belly Benedict
Crispy pork belly, avocado, tomato, poached egg, and hollandaise, on a toasted English muffin, with choice of side.
Corned Beed Hash
Corned beef, sauteed with bell peppers, onions, potatoes and your choice of eggs.
Breakfast Burger
Hand-pressed patty, egg, pork belly, muenster cheese, tomato jam and lemon aioli, with choice of side.
Bagel Plate
House made "everything" bagel with dill cream cheese, smoked Salmon, and tomato caper salsa.
Sweet and Savory Crepes
One crepe stuffed with lemon curd and topped with Oregon berry compote, the other stuffed with creamed spinach, mushrooms and sausage.
Steak and Eggs
6oz tender steak cooked to your liking with two eggs any style, potatoes O'brien and tomato jam.
French Toast
Two pieces of hazelnut crusted French toast, dusted with powdered sugar, served with Nutella, maple syrup , and fresh strawberries.
A La Carte
A La Carte
Fruit Bowl
Potatoes O'brien
Bacon
Two pieces.
Sausage
Egg
One egg.
Sausage Gravy
Biscuits
Bagel
Toast
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 GF
Five Poached jumbo shrimp with house made cocktail sauce.
Calamari
Black pepper and thyme breading, served with cilantro lime aioli.
Blackened Ahi Tuna GF
Blackened Ahi Tuna served with house made sweet soy, wasabi aioli and pickled ginger.
Stuffed Mushrooms GF
Creminis stuffed with a three cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.
Wasabi Tender*
Marinated grilled beef tenderloin with hoisin and wasabi aioli.
House Pork Belly
Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.
Fried Artichokes
Fried artichoke hearts in a black pepper, and thyme breading with lemon aioli.
Seasonal Salads
Seasonal Salads
Edge Chopped
Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Apple Salad GF
House blend greens, Oregon bleu cheese, dried cranberries, candied walnuts, and apple cider vinaigrette.
Roasted Beet GF
Mixed greens, roasted beets, honey mascarpone, candied hazelnuts, and champagne.
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
Vegan Smash Burger GF
Two plant-based patties with vegan cheese, lettuce, tomato, onion, pickle and mustard on a gluten free bun.
Fried Chicken Sandwich
House breaded and fried chicken breast on a brioche bun with pickle, onion, lettuce, tomato lemoni aioli.
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.
Turkey Club
House smoked turkey, bacon, Swiss cheese, lettuce, and tomato on three pieces of toasted sourdough with basil aioli.
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.
Fried Artichokes
Fried artichoke hearts in a black pepper, and thyme breading with lemon aioli.
Seasonal Salads
Seasonal Salads
Edge Chopped
Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Apple Salad GF
House blend greens, Oregon bleu cheese, dried cranberries, candied walnuts, and apple cider vinaigrette.
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
10 oz Filet Oscar*
Topped with bearnaise and Dungeness crab, served with whipped potatoes and seasonal vegetables.
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 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, skin on Atlantic salmon with mediterranean couscous and sauce vierge. (tomato, caper, olive and herbs).
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
Pan Seared chicken breast with whipped potato, seasonal vegetable, and lemon herb velouté.
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.
Edge Veg
Sauteed vegetables with herb pesto and seared tofu.
Stuffed Shells
Five large pasta shells stuffed with a mixture of four cheese, spinach, mushrooms, and red bell pepper. Served on a bed of arrabbiata sauce and topped with smoked mozzarella.
Scallops
Pan-seared scallops, asparagus, lemon beurre blanc, coconut rice cakes, sweet chili carrot curls, and hoisin drizzle.