Our Menu

Fresh baked buttermilk biscuits topped with house made sausage gravy.

House made "everything" bagel with dill cream cheese, smoked salmon, and tomato caper salsa.

Two crepes, one with lemon curd and Oregon berry compote, Second with bavarian cream, banana, nutella drizzle and vanilla wafer pieces.

6oz tender steak cooked to your liking with two eggs any style, potatoes O'brien and tomato jam.

One egg any style, bacon, cheddar cheese, avocado, lemon aioli, tomato jam and pea shoots on toasted "everything" bagel with choice of side.

Hand-pressed patty, egg, pork belly, cheddar cheese, tomato jam, lemon aioli, and choice of side.

Two pieces of hazelnut crusted French toast, dusted with powdered sugar, served with Nutella, maple syrup, fresh strawberries, and blueberries.

Two eggs and style with bacon or sausage and potatoes O'brien.

Corned beef, sauteed with bell peppers, onions, potatoes and two eggs any style.

House smoked salmon, spinach, poached egg, and hollandaise on a toasted English muffin.

Crispy pork belly, avocado, tomato, poached egg, and hollandaise, on a toasted English muffin.

Leeks, bacon and gruyere cheese in a puff pastry crust.

Two pieces.

One egg.

Garlic, herbs, and chili flakes in a buttery wine broth.

Five poached jumbo shrimp with house made cocktail sauce.

Black Pepper and thyme breading, served with cilantro lime aioli.

Blackened ahi tuna served with house made sweet soy, and wasabi aioli.

Marinated, and grilled beef tenderloin with hoisin and wasabi aioli.

Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.

Fried artichoke hearts in a black pepper, and thyme breading with arrabbiata sauce.

Cremini mushrooms stuffed with a mixture of three cheeses, spinach, mushrooms and red bell pepper. Topped with bread crumbs and served on a bed of arribiatta.

Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.

House blend greens, Oregon bleu cheese, dried cranberries, candied walnuts, and apple cider vinaigrette.

Romaine, parmesan, croutons, Caesar dressing, lemon.

• Add Chicken $6.00

Roasted Beets, honey mascarpone, mixed greens, candied hazelnut, champagne vinaigrette.

Iceberg, Rogue creamery blue cheese, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.

Topped with bearnaise and blue crab, served with whipped potatoes and seasonal vegetables.

Whipped potatoes and seasonal vegetables served with Au Jus and creamy horseradish.

Whipped Potatoes and seasonal vegetables.

Whipped potatoes and seasonal vegetables.

Steamed crab with whipped potato, seasonal vegetable and drawn butter.

Ground filet, veal, pork, with mushroom duxelles, red belll peppers, bacon wrapped, served with whipped potatoes, seasonal vegetable and Cajun cream sauce.

Pan seared chicken breast with fried polenta, seasonal vegetable, and mushroom marsala cream sauce.

Shrimp, scallops, and Dungeness crab with roasted Roma tomatoes, tossed in a white wine sauce, with linguini and fresh basil.

Penne, pancetta, and tomato in a vodka cream sauce.

Grilled spice-rubbed Oregon lamb chops with saffron risotto, broccolini, and honey harissa.

Braised pork shank with whipped potato seasonal vegetable, and apple infused pork demiglace.

Pan-seared, skin on salmon with buttered fingerling potatoes, grilled asparagus, tomato-caper relish, and dill oil.

Blackened steelhead with fried polenta, creamed leeks, peas, and wild mushrooms.

Two confit leg quarters with mushroom risotto, broccolini, and blackberry-port reduction.

Portabella mushroom, fingerling potatoes, sugar snap peas, asparagus, leeks, and carrot-ginger emulsion.