Oregon

Appetizers
Fontina Fondue 8.25

Willamette Farms fontina cheese fondue served with crusty bread and crisp apples

Clam Pot 10.50

Oregon clam saute with dry chorizo, garlic, butter & a tumbler of Weinhard's Private
Reserve

Three Sisters Crostini 9.50

A pair of morel spiked garlicky mushroom crostini with pecorino and a couple of
heirloom tomato-goat cheese crostini

Squash/Apple Soup 5.50

Seasonal selection of Merv's roasted squash & apples, a skosh of cream and a goat
cheese quenelle

Rogue River Salad 6.50

Butter lettuce with Rogue Creamery Oregon bleu cheese, a scatter of honey glazed
walnuts & lemon-blueberry vinaigrette

Entrees
Chef Nat's Hazelnut Chicken 15.75

A boneless chicken breast pounded thin, encrusted in that Oregon state nut and pan-
fried. Served with a wild arugula salad with pecorino curls tossed in hazelnut
vinaigrette & corralled by sage salted steak fries

Rose City Pork Porterhouse 16.25

Grilled pork porterhouse topped with pepper spiked summer peach sauce. Served with
cheesy polenta and grilled broccolini

Homage to Mo's Fish Platter 18.50

Coastal trio of a grilled ling cod fillet, sauteed manila clams and an Oregon bay shrimp
cocktail served over a fry cook's mix of crushed potatoes and corn wheels

Beaver State Steak 23.50

Grilled 10 oz. New York Steak topped with Oregonzola blue cheese butter. Served with
crispy shoestring fries tossed in smoked chive sea salt and sauteed leeks

Columbia River Ranch Ravioli 14.75

Two large house made and pan-seared ravioli filled with Willamette Farms fontina,
parmesan and mascarpone cheese. Pan-sauced with heirloom tomatoes, artichoke hearts,
wine, roasted garlic & lemon