Items on our menu may change daily. Seasonal offerings and availability, as well as the inspiration and creativity of our kitchen team, all contribute to daily changes. The menu below may not exactly reflect our current offerings.

STARTERS

Chicken Liver Pâté   bruschetta, eggplant marmalade   12

Fondue    mezza luna fontina, gorgonzola, apples, seasonal vegetables, baguette   14

Fried Calamari    fried fennel, fried lemon, fried mixed olives, garlic aioli   10

Roasted Cauliflower Bisque   brioche croutons, curry oil, fried parsley   9

SALADS

House Salad    mixed greens, grapes, hazelnuts, gorgonzola   9

Trout Niçoise     seared trout, butter lettuce, red potatoes, summer beans, radish, cherry tomatoes, kalamata olives, hard-cooked egg, sherry vinaigrette  15

Shrimp Cake Salad   Oregon bay shrimp cakes, roasted jalapeno aioli, mixed greens, avocado, orange slices, orange vinaigrette   15

Cobb   pulled rotisserie chicken, bacon, slow cooked egg, gorgonzola, red onion, tomato, avocado, romaine, roasted garlic dressing   15

Butter Lettuce Salad    pears, dried cranberries, candied walnuts, Rogue Creamery smokey blue cheese dressing   13

Roasted Beet Salad   avocado, cara cara oranges, toasted hazelnut, frisbee, arugula, sherry vinaigrette   13

PIZZA & SANDWICHES

Chanterelle Pizza    creamy leeks, local chanterelles, goat cheese, arugula salad, lemon vinaigrette    13

Sausage Pizza   house-made sausage, fire roasted tomato, roasted  onion, jalapeños, queso mahón, honey, olive oil    13

Porchetta Pizza    thinly sliced porchetta, fontina cheese, roasted broccoli rabe, roasted pears, olive oil, chili flakes, lemon zest    13

Cubano   roasted pork, Swiss cheese, pickled jalapeños, prosciutto, demi baguette, house pickles   13

Jo Steak Burger*    house-ground hanger steak, short rib, and chuck burger, onion, American cheese, brioche bun, wedge salad, cherry tomato, Nueske's lardon, kimchi vinaigrette, tater tots 16

Roasted Beef Sandwich    thinly sliced herb marinated roast beef, horseradish, white cheddar, rosemary onions, hoagie roll, jus, and a Session Black Lager   13

ENTRÉES FROM THE WOOD OVEN  

Pork Shank Cassoulet   confit pork, white beans, roasted brussel sprouts, carrots & onions, lemon zest  26

Rotisserie Chicken    beer braised organic bird, brown butter squash puree, red wine braised cabbage, chicken demi    24

Steak*   pan seared flat iron, roasted smashed potato, red onions, eggplant, red bell pepper, chimichurri   28 

Market Fish*   chanterelle mushroom ragu, potatoes, sautéed kale, charred leeks, horseradish creme fraîche AQ

Risotto    butternut squash, wild mushrooms, parmesan, pepitas, pumpkin seed oil, arugula salad, lemon vinaigrette  18

Pad Thai Ravioli    stuffed with porcini and portabellas, tamarind sauce, cabbage, carrots, shiitakes, peanuts   18

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. 

 Chef Elmer Santos

A non-mandatory gratuity of 18% may be added to parties of 6 or more.