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!
Lunch Appetizers
Your culinary adventure begins with our appetizers. Every appetizer on our menu is prepared to order using the finest ingredients available locally! We have no doubt that your taste buds will piqued and pleased with every bite!
Lunch Appetizers
Your culinary adventure begins with our appetizers. Every appetizer on our menu is prepared to order using the finest ingredients available locally! We have no doubt that your taste buds will piqued and pleased with every bite!
Bone Marrow
Roasted beef bones topped with chimichurri served with house tortilla chips and fresh tomato.
Pork Belly
Chocolate-Hoisin with tzatziki and chayote slaw.
Calamari
Black Peppercorn and fresh thyme crusted, served with sweet chili sauce.
Steamer Clams GF
Garlic, herbs, butter, chili flakes in a white wine sauce.
Wasabi Tender*
Marinated and grilled beef tender with hoisin and wasabi aioli.
Cheese Platter
Port poached pear, Chef's selection of assorted cheeses, artisan crackers, and seasonal fruit.
Seasonal Salads
Our salads are a celebration of the seasons and earth's bounty, and we hope you enjoy eating them as much as we enjoy preparing them!
Seasonal Salads
Our salads are a celebration of the seasons and earth's bounty, and we hope you enjoy eating them as much as we enjoy preparing them!
Edge Wedge GF
Iceberg, Rogue Blue cheese Crumbles, bacon, tomatoes, and red onion served with blue cheese dressing or a balsamic vinaigrette.
Roasted Beet Salad GF
Roasted Beets, honey mascarpone, spring mix, candied hazelnut with a champagne vinaigrette.
Edge Caesar
Romaine, parmesan, crouton, Caesar dressing, and lemon.
- Add Chicken $6.00
- Make it a Wrap $4.00
Antipasti Insalata GF
Pepperoncini, black olives, red onion, cherry tomatoes, and mixed greens with oregano vinaigrette.
Lunch Entrées
With a diverse selection of dishes focusing on Pacific Northwest ingredients, our lunch menu is a culinary playground with a dedication to deliver unforgettable culinary experiences every single time you visit!
Lunch Entrées
With a diverse selection of dishes focusing on Pacific Northwest ingredients, our lunch menu is a culinary playground with a dedication to deliver unforgettable culinary experiences every single time you visit!
Edge Burger*
Hand pressed patty, lavish bacon jam, crispy pork belly, creamy brie cheese, caramelized onion, and gochujang aioli.
Turkey Sandwich
Turkey, cranberry-Dijon, brie, and pickled onions on toasted molasses bread.
Smoky Mushroom Burger*
Wild mushrooms, smoked gouda, lettuce, tomato, onion, and gochujang aioli.
Tempeh Sandwich
Tempeh (fermented soybean), mayonnaise lettuce, tomato, onion, avocado and sprouts.
Edge Prime Rib Sandwich
8oz of Prime Rib thinly sliced and soaked in au jus on an artisan loaf with Oregon blue cheese, caramelized onions, roasted red peppers, and creamy horseradish.
Edge Mac & Cheese
House cheese blend and herbs, topped with toasted panko.
Gourmet Meatloaf
Ground filet, veal & pork, with mushroom duxelles, and bacon wrapped, served with whipped potatoes, Asparagus, and Cajun cream.
Shrimp and Cheesy Polenta* GF
Creamy polenta topped with sauteed shrimp, and a fennel arribiata sauce.
Curry Chicken Wrap
Grilled chicken, curry powder, candied pecans, dried currants, pickled onions, and spring mix.
Dinner Appetizers
Your culinary adventure begins with our appetizers. every appetizer on our menu is prepared to order using the finest ingredients available locally! we have no doubt that your taste buds will piqued and pleased with every bite!
Dinner Appetizers
Your culinary adventure begins with our appetizers. every appetizer on our menu is prepared to order using the finest ingredients available locally! we have no doubt that your taste buds will piqued and pleased with every bite!
Calamari
Black peppercorn and fresh thyme crusted, served with sweet chili sauce.
Wasabi Tender*
Marinated and grilled beef tender with hoisin and wasabi aioli.
Pork Belly
Chocolate-hoisin with tzatziki and chayote slaw.
Steamer Clams GF
Garlic, herbs, butter, and chili flakes in a white wine sauce.
Bone Marrow
Roasted beef bones topped with chimichurri served with house tortilla chips and fresh tomato.
Seasonal Salads
Our salads are a celebration of the seasons and earth's bounty, and we hope you enjoy eating them as much as we enjoy preparing them!
Seasonal Salads
Our salads are a celebration of the seasons and earth's bounty, and we hope you enjoy eating them as much as we enjoy preparing them!
Edge Wedge GF
Iceberg, rogue blue cheese crumbles, bacon, tomatoes, and red onion, served with blue cheese dressing or a balsamic vinaigrette.
Edge Caesar
Romaine, parmesan, crouton, caesar dressing, and lemon.
- Add Chicken $6.00
Roasted Beet Salad GF
Roasted beets,honey mascarpone, spring mix, candied hazelnut with a champagne vinaigrette.
Antipasti Insalata GF
Pepperoncini, black olive, red onion, cherry tomatoes, and mixed greens with oregano vinaigrette.
Dinner Entrées
There is a story behind every dish on our dinner menu. it is a tale of origin, culture, and tradition, exemplified through the use of local and seasonal ingredients, resulting in a fusion of delightful and memorable flavors. welcome to our tale!
Dinner Entrées
There is a story behind every dish on our dinner menu. it is a tale of origin, culture, and tradition, exemplified through the use of local and seasonal ingredients, resulting in a fusion of delightful and memorable flavors. welcome to our tale!
14 Oz Prime Rib* GF
Garlic whipped potatoes, chef's vegetable, creamy horseradish, and au jus.
Grilled Ribeye* GF
Whipped potatoes, sauteed wild mushrooms, leeks, and black garlic compound butter.
Pepper Crusted Filet Mignon*
Wild mushroom polenta, asparagus, and a madagascar cream sauce.
Braised Lamb Shank
Barley risotto, blistered cherry tomatoes, asparagus, and oregon berry pan jus.
Pan Seared Salmon
Wasabi-edamame cassoulet, wild mushrooms, and a pea shoot salad.
Deep Fried Trout
Fingerling potatoes, sauteed kale, beurre blanc, wakame and a drizzled miso glaze.
Pan Seared Duck Breast GF
Delicata squash puree, warm kale salad, and a blackberry duck demi-glace.
Smoked Chicken
Brussel sprout and sweet potato gratin, asparagus, and marionberry-jalapeno gastrique.
Mojo Pork
Pork loin braised in mojo sauce, cumin, roasted sweet potatoes, house kimchee, and a roasted poblano soubise.
Vegan Tamales
Topped with pepitas, cilantro, risotto and black beans with your choice of mojo or salsa verde.
Eggplant Arrabiata
Fried eggplant, risotto, and basil chiffonade (gluten free available upon request).