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SATURDAY
AND SUNDAY BRUNCH MENU
Two Eggs Your Way- with
John’s potatoes, kitchen bacon, our Canadian
bacon or pork sausage, toast, and house-made jelly 8.50
Alsea Acres Goat Cheese Omelet-
laced with herbs and caramelized onions served with John’s
potatoes, kitchen bacon or our Canadian bacon and toast
with house-made jelly 9.00
Porkland Plate- Kitchen
Sausage, Thick Cut Kitchen Bacon, and Brown Sugar Spiced
Pork Chop with Potatoes and two eggs your way 9.95
Tuscan Frittata- with oil
cured tomatoes, artichoke hearts, fontina, and potatoes
topped with Crispy fried pancetta 8.00
Savannah’s Fave-
fluffy biscuits with spicy sausage gravy and two eggs
your way 8.50
Corn Beef Hash- savory corn beef tossed
with potatoes and chili sauce topped off with two basted
eggs 8.50
Yeasted Hazelnut Waffles
with your choice of lemon curd or maple syrup 6.50
French Toast made with
our house-made challah served with spiced whipped cream
and maple syrup 6.50
Cappy’s Granola with
house-made Yogurt 4.50
Grilled Romaine Salad-
with Caesar Dressing, house smoked salmon, pickled red
onions and crispy potato sticks (contains raw eggs) Half
6-/ Whole 12
Kitchen Burger- Natural
ground beef with house-made relish, crispy fried onions,
lettuce and aïoli on our own herb-salted potato bun,
served with house-cut French fries or a seasonal green
salad 9.50
with cheese 10.25
with smoked bacon add 1.50
Hot as Hell Chicken- grilled
natural chicken on Chinese noodles tossed with peanut
sauce and topped with a sweet hot chili sauce 10.50
Sides
One Egg -1.75
Toast - 1.50
John’s Potatoes - 2.00
Pork sausage 3.00
Bacon - 3.00
Canadian Bacon - 3.00
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LUNCH MENU
APPETIZERS SOUPS & SALADS
Clams ~ steamed with brown
garlic and salsa verde and served with a crispy crouton
11-
Potato Croquettes ~ a savory
mixture of potatoes, caramelized onions, house-made bacon
and sharp cheddar cheese breaded and deep-fried, with
spicy dipping sauce 8.50
SOUP OF THE DAY ~ Cup 3- Bowl
4.50
Soup & Seasonal Green Salad ~
served with housemade bread 7.25
Butter Lettuce ~ tossed
with Dijon chive dressing finished with shaved radishes
6.50
Warm Spinach Salad ~ with
oven roasted beets and creamy blue cheese dressing 8-
Grilled Romaine Salad
~ house-made lardons and Caesar dressing (contains raw
egg) Half 6- / Whole 12-
Mélange of Cheese
~ with housemade crackers, toasted hazelnuts, seasonal
fruit, and fruit compote 11-
ENTREES AND SANDWICHES
HOT-AS-HELL CHICKEN ~ Locally
grown grilled breast, simmered in a sweet chili sauce
and fresh cilantro, served atop Chinese noodles tossed
in fiery peanut sauce. 10.50
MORTADELLA SANDWICH ~ Erick’s
housemade mortadella sausage, kalamata and green olive
salad on caramelized onion peasant bread with peppercorn
aioli and arugula, served with salad or French fries.
11-
SMOKED CHICKEN SALAD ~
House smoked local chicken breast served chilled on a
Yukon gold potato and green bean salad with grilled radicchio
and endive, tossed with a tarragon vinaigrette. 9-
WESTMORELAND REUBEN ~ served
open-faced, layered with corned beef, sauerkraut, melted
Gruyère, and housemade Thousand Island, served
with house-cut French fries or a seasonal green salad.
10.75
CHEESE TARTINE ~ A medley
of cheeses and herbs melted over oil-cured tomatoes on
grilled peasant bread topped with tangy cabbage slaw,
served with sautéed seasonal vegetables. 11-
BISTRO BURGER ~ Natural
ground beef with housemade pickles and relish,
crispy fried onions, lettuce and aïoli on our own
herb-salted bun, served with house-cut French fries or
a seasonal green salad 9.50 with cheese
add .75 with smoked bacon add 1.50
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DINNER MENU
Appetizers, Soup and Salads
Fragrant salt and pepper prawns-
wild gulf prawns dredged in rice flour and seasoned with
star anise, cinnamon, cilantro, chilies, and sea salt,
served with fresh lemon 10-
Potato croquettes- a savory
mixture of potatoes, caramelized onions, house-made bacon
and sharp cheddar cheese breaded and deep-fried, with
spicy dipping sauce 8.5-
Clams- steamed with brown
garlic and salsa verde and served with a crispy crouton
11-
Warm Goat Cheese Torta-
olive tapenade, topped with herbed goat cheese then broiled,
served with crostini 7-
Mélange of cheese-
with housemade crackers, toasted hazelnuts, seasonal fruit,
and fruit compote 11-
Seasonal soup of the day
7.5-
Warm Spinach Salad with
Oven Roasted Beets and Creamy Blue Cheese Dressing 8-
Butter Lettuce tossed with
Dijon chive dressing finished with shaved radishes 6.5-
Grilled Romaine Salad house-made
lardons and Caesar dressing (contains raw egg)
Half 6- / Whole 12-
With grilled flat iron15-
With seasonal fish 15-
Entrees
Half Roast Chicken brushed with rosemary,
lemon, and honey served with roasted Yukon Gold potato
wedges and Creamed spinach 17-
Grilled Smoked Pork Medallions-
local boneless pork loin smoked and finished on the grill
served with pancetta, potato, and red pepper hash topped
with caper aioli 16-
Flat Iron Steak- grilled
then topped with horseradish parsley compound butter,
served with frites and a selection of Kitchen condiments
25-
Gulf Prawns- grilled and
basted with orange and tomato, on a bed of tagliatelle
tossed with Herb Vin blanc 18-
Cannelloni- house-made
pasta rolled around ricotta, local gouda, and fontina
cheese topped with John’s smoked salmon and seasoned
bread crumbs 16-
John’s Smoked Spare Ribs-
slow roasted spare ribs rubbed with John’s cure
then finished with Cappy’s barbeque sauce served
with cheesy spoon bread and spicy cole slaw 18-
Parisienne style gnocchi-
tender gnocchi tossed with seasonal mushrooms, mushroom
stock and topped with oil cured tomato goat cheese compote
15-
Daily special- market price
Side of seasonal vegetable 4-
Side of frites with house-made ketchup 3-
Caprial and John Pence, Chef/Owners
Sandy Marley, Sous Chef
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DESSERT MENU
LAVENDER VANILLA CRÈME BRULÉE
Velvety smooth custard infused with lavender and Madagascar
bourbon vanilla beans, served with a shortbread cookie
LEMON BREAD PUDDING Tender
pound cake baked in a rich lemon custard, served warm
with local raspberries, softly whipped cream and a butter-jam
cookie
COCONUT LAYER CAKE Coconut
scented butter cake layered with coconut pastry cream
and frosted with vanilla buttercream and toasted coconut,
served with chocolate sauce
SEMI-FREDDO A light hazelnut
frozen mousse served on caramelized honey crème
anglaise with a shortbread cookie and finished at the
table with warm caramel sauce
FLOURLESS CHOCOLATE CAKE
A rich moist cake infused with espresso served with a
chilled orange sabayon, chocolate sauce and local raspberries
DESSERTS $8.00
Ice Creams and Sorbets $5.00
TOP
HAPPY HOUR MENU
(Tuesday-Saturday
5-6:30pm, Friday & Saturday8-10pm)
HAPPY HOUR MENU
Pork spare ribs tossed in a Dijon barbeque sauce 4-
Fries with house smoked salt and pepperoncini
aïoli 3-
Potato croquettes with roasted jalapeno
aïoli 3-
Cumin spiced hummus with crostini and chili
oil 4-
Cilantro lime pork stuffed wonton with sweet
chili sauce 4-
Small Plate Trio 10-
WINES AND BEER
Greco/Malvasia blend, Botromagno 3-
Murphy-Goode, Fume Blanc 3-
Carmenere, Calina 3-
Sangiovese Blend, Foppiano 3-
Selected Bottle of Red or White 15-
Full Sail, Prodigal Sun 2.50
Roots, Red Ale 2.50
New Belgium, Trippel 2.50
ALL WELL DRINKS 5-
BAR
MENU (Tuesday - Sunday, 5pm-Close)
BBISTRO SOUP~ of the evening 7.50
NORTHWEST STEAMER CLAMS~ steamed with
browned garlic and salsa verde compound butter served with
a crouton and fresh lemon 11-
BUTTER LETTUCE SALAD~ tossed in Dijon
chive vinaigrette topped with shaved radishes 6.50-
MELANGE OF CHEESES~ served with housemade
crackers, toasted hazelnuts, seasonal fruit, and fruit compote
11-
POTATO CROQUETTES~ potatoes,
caramelized onions, bacon and cheddar, breaded and fried
8.50-
WARM GOAT CHEESE TORTA~ olive tapenade,
topped with herbed goat cheese then broiled and served with
crostini 7-
SPICY SALT AND PEPPER PRAWNS~ crispy deep-fried
wild prawns tossed with a housemade spice blend, garnished
with fresh lemon 11.50
GRILLED ROMAINE SALAD~ garlic croutons,
housemade lardons, pickled onions Caesar dressing (contains
raw egg) Half 6- / Whole 12-
WESTMORELAND REUBEN~ served open-faced,
layered with corned beef, sauerkraut, melted Gruyére,
and housemade Thousand Island, served with house-cut French
fries or a seasonal green salad 10.75
BISTRO BURGER~ Strawberry Mountain ground
beef with housemade pickles and relish, crispy fried onions,
lettuce and aïoli on our own herb-salted bun, served
with house-cut French fries or a seasonal green salad
11.00
with cheese add .50
with smoked bacon add 1.50
TOP
COCKTAILS
All Drinks $8.00
Oregon Berry & Basil Martini ~ Monopolowa
Vodka and fresh Oregon berry puree muddled with fresh basil
and served up
Vanilla Bourbon Press ~
House infused vanilla bourbon served over rocks with soda
and a splash of sprite
Rose City Martini ~ House
infused rose vodka shaken with maraschino liquor and served
up with brandy soaked cherries
Nectar of the Summer Gods
~ Muscat, Bearenjaeger & fresh Oregon berry puree served
over ice with a squeeze of lemon
Frosty Don ~ Don Julio Blanco
tequila muddled with fresh limes, shaken with a splash of
Cointreau and served up
Cherry-Rye Soda ~ Rye Whiskey
& Thomas Kemper Black Cherry Soda garnished with brandy
soaked cherries
Grapefruit Crush ~ Cascade
Mountain Gin & grapefruit juice, served on the rocks
with a splash of bitters and squeeze of lime
Meyers’s Refresher ~
Myers’s dark rum shaken with pineapple juice and Vya
sweet vermouth
WINES BY THE GLASS
(Over 150 types of wine by the bottle)
White Wine by the Glass
10 Champagne, Piper Heidsieck Brut 11.75
11 Sparkling, Scharffenberger 9.00
12 Riesling, Greenhough 8.00
13 Chardonnay, Raymond 8.50
14 Pinot Gris, Ponzi 9.00
15 Asirtiko Blend, Domaine Sigalas 8.00
16 Rosé, Chiaretto 8.00
17 Sauvignon, Les Deux Tours 7.00
Red Wine by the Glass
20 Pinot Noir, Ribbon Ridge 9.00
21 Malbec, Kaiken 6.50
22 Cabernet Blend, Waterbrook Melange 7.50
23 Aglianico, Rubrato 7.50
24 Beaujolais, Chateau de La Terriere 7.00
25 Mondeuse, F.Peillot Vin du Bugey 9.00
Champagne & Sparkling Wine
702 Bruno Paillard Brut Rose NV Fr 73.75
703 Gosset Grande Reserve NV Fr 75.00
704 Veuve Clicquot NV Fr 67.00
705 Moët & Chandon Millesime Blanc’99 79.00
706 Taittinger Brut NV Fr 56.50
707 Schramsberg Blanc de Noir 46.00
708 Roederer Estate Brut CA 33.00
709 Argyle Blanc de Blanc OR 42.00
710 Domaine Carneros Brut Ca 31.00
711 Veuve Clicquot NV Fr (375 ml) 36.00
712 Gosset Grande Res. Fr (375 ml) 40.00
Beer on Tap
Roots, Red Ale 4.50
Full Sail Prodigal Sun IPA 4.50
New Belgium Trippel 4.50
Bottled Beer
Wandering Aengus Dry Cider 8.50
Sessions Lager (11oz.) 2.95
N/A Bitburger 2.00
Soda & Water
Coke, Diet Coke, Root Beer, & Sprite 1.25
Assorted Fruit Juices 2.50
Voss Sparkling Water (12.6oz.) 2.25
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