Daily 5p-9p
Extension 110 – (541) 574-2210
(RS) = Room Service (items that travel well for room service and Togo)
Appetizers
Steamers (GF)
bacon, bourbon, jalapeno 17
classic white wine & garlic 17
Chicken Liver Pate
18
cornichons, Dijon, French baguette (RS)
Seared Ahi Crudo (GF)
19
Blackened Ahi Tuna, chile-citrus sauce Verde (RS)
Local Oregon Oyster farm Shooters (GF)
9
trio of shooters with house made Crystal cocktail sauce, lemon wedges
Dungeness Crab Spinach and Artichoke Dip
19
breads and vegetables for dipping (RS)
Bread Board
8
Fresh house-made Rosemary focaccia with roasted garlic butter
Side Caesar
6
House Salad
6
Soup
Clam Chowder
Cup 6 / Bowl 9
(rice flour) (GF)
(RS)
Sandwiches & Salads
Bistro Burger
ground chuck, brisket & short rib blend, Tillamook cheddar, toasted brioche bun, bistro sauce, lettuce, tomato, onion, pickle & fries 15
add bacon 2
(RS)
Prosciutto & Arugula
19
roasted garlic and herb butter, baguette & fries
(RS)
Tapenade and Goat Cheese
16
olive tapenade, heirloom tomato, peppadew pepper, goat cheese, baguette & fries (RS)
Seafood Louie (GF)
asparagus, olives, hard-cooked egg, avocado, heirloom tomatoes, lemon, garlic bread
Prawns 22 Dungeness Crab 29 combo 26
(RS)
Strawberry Caprese Panzanella Salad
18
strawberries, pine nuts, burrata cheese, house made focaccia, balsamic vinaigrette
(RS)
Our Wedge (GF)
16
Smoky Bleu Cheese, Candied Bacon, Habanero Dressing, garlic bread (RS)
Artichoke & Arugula (GF)
15
Peppadew Peppers, Greek Olive Roasted tomato Vinaigrette, garlic bread (RS)
The Spaniard
16
Chorizo, Manchego Cheese, Piquillo Peppers, Capers, grilled flatbread (RS)
Entrees
Pan Seared Fresh Northwest Salmon (GF)
32
Meyer lemon-Castelvetrano olive relish, duck fat poached marble potatoes (RS)
Grilled Bone-In Pork Chop (GF)
29
Carlton Farms Pork, Smoked apple gastrique, Tillamook white cheddar polenta (RS)
Dungeness Crab Mac & Cheese
28
Tillamook cheddar, fontina, parmesan & cream with cavatappi pasta (RS)
Pan seared Steak (GF)
26
Painted Hills Top Sirloin, duck fat poached marble potatoes, served with a choice of our signature butters: béarnaise, Maple blue cheese, herbed horseradish (RS)
Lamb Porterhouse Chops (GF)
38
Dijon-Thyme sauce, parmesan risotto
Mary’s Organic Chicken Breast (GF)
26
corona beans, linguica, harissa, roasted tomato (RS)
Fresh and Wild
Market Price
local fresh fish, lemon caper sauce, linguine market price
Shiitake Mushroom Risotto (GF)
24
locally sourced Trailbridge shiitake mushrooms, parmesan (RS)
Halibut Fish & Chips
26
crispy pacific halibut, with chips, creamy coleslaw, tartar sauce, malt aioli & lemon (RS)
Cacio e pepe
19
spaghetti, pecorino Romano Cheese, black pepper & garlic bread
St. Louis Ribs
28
spicy marionberry barbecue sauce, creamy mac & cheese, coleslaw
Sides
honey glazed carrots
5
(RS)
charred green beans
5
(RS)
sauteed asparagus
7
(RS)
duck fat poached marble potatoes
7
(RS)
Dessert
Signature Sea Glass Cheesecake
8
creamy cheesecake, graham cracker crust (RS)
Marionberry Crisp
8
local marionberry filling, hazelnut crumble topping & Tillamook vanilla ice cream (RS)
Flourless Chocolate Torte
8
local Scharffen Berger Chocolate, creamy ganache & sugared berries (RS)
Root Beer Float
10
local Rogue craft root beer, Tillamook vanilla bean ice cream fresh baked chocolate chunk cookie
Kids
Cheese Quesadilla
8
(RS)
Cheeseburger
8
(RS)
Grilled Cheese
8
(RS)
Chicken Strips
8
(RS)
Mac & Cheese
8
(RS)
* consuming raw undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
$3.50 room delivery charge and 19% service fee for Room Service and 15% for Togo orders
