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
Steamer Clams GF
Garlic, herbs, and chili flakes in a buttery wine broth.
Shrimp Scampi GF
Six jumbo shrimp with garlic, and grape tomatoes in a buttery wine 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 and wasabi aioli.
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.
House Pork Belly GF
BBQ glazed pork belly, jalapeno cheddar cornbread and cabbage slaw.
Seasonal Salads
Seasonal Salads
Edge Chopped GF
Arugula, couscous, pepitas with currants and parmesan, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Oregon Poached Pear GF
Mixed greens, pinot noir poached pear, Rogue Creamery blue cheese, walnut vinaigrette 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 bell peppers, avocado, creamy vegan hummus, 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.
Belly-L-T-A
House made pork belly, lettuce, tomato, avocado, and lemon aioli on toasted sourdough bread.
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
Pan-seared cod with fresh slaw, avocado crema, and garnished with pickled onion, fresh cilantro and lime.
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 GF
Garlic, herbs, and chili flakes in a buttery wine broth.
Shrimp Scampi GF
Six jumbo shrimp with garlic, and grape tomatoes in a buttery wine 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, 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 tender with hoisin and wasabi aioli.
House Pork Belly GF
BBQ glazed pork belly, jalapeno cheddar cornbread and cabbage slaw.
Seasonal Salads
Seasonal Salads
Edge Chopped GF
Arugula, couscous, pepitas with currants and parmesan, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Oregon Poached Pear GF
Mixed greens, pinot noir poached [ear, Rogue Creamery blue cheese, walnut vinaigrette and crispy shoestring potatoes.
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 Wedge GF
Iceberg, Rogue creamery blue cheese Crumbles, 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 king salmon with a sauté of fingerling potatoes, roasted cauliflower, mushrooms, spinach, and a currant 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.
Steak Pasta
Tender beef with roasted Roma tomatoes, mushrooms, and spinach tossed with linguini in a 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.