
Daily 5p-9p
Extension 110 – (541) 574-2210
(RS) = Room Service (items that travel well for room service and Togo)
Appetizers
steamed in garlic, white wine broth with garlic bread
house made gravlax. Pumpernickel, dill cucumbers, mustard sauce (RS)
Old Bay aioli, wild arugula salad, lemon (RS)
fried chicken, pimento cheese, hot sauce, bread and butter pickles (RS)
dry white wine Gruyere cheese sauce, Dungeness Crab, Crostini’
Cup 6 / Bowl 9
steamed in garlic, chorizo, white wine broth with frites
flatbread, zucchini, carrots, heirloom tomatoes, crostini (RS)
Sandwiches & Salads
ground chuck, brisket & short rib blend, Tillamook cheddar, toasted brioche bun, bistro sauce, lettuce, tomato, onion, pickle & fries 15
add Bacon 2
(RS)
asparagus, olives, hard-cooked egg, avocado, heirloom tomatoes, lemon
Prawns 22 Dungeness Crab 29 combo 26
(RS)
locally sourced tuna, green bean, marble potato, hard-cooked egg, niçoise olive, tomato, English cucumbers, Dijon vinaigrette
house made corned beef, sauerkraut, Swiss cheese and 1000 island dressing on marble rye & fries (RS)
celery, carrot, red pepper, cucumber, radicchio, arugula, cabbage, grapes, goat cheese, hazelnuts champagne vinaigrette (RS)
fresh mozzarella, heirloom tomatoes, arugula salad, balsamic reduction (RS)
melted brie, house made fig jam, arugula, grilled baguette & fries
Entrees
orecchiette, caramelized onion and horseradish cream (RS)
Dungeness crab fried rice, mango salsa
Tillamook cheddar, fontina, parmesan & cream with cavatappi pasta (RS)
San Francisco Fisherman’s stew with white shrimp, local catch, Manila clams- Dungeness crab, calamari, garlic bread
crispy pacific halibut, with chips, creamy coleslaw, tartar sauce, malt aioli & lemon (RS)
fresh lemon, garlic, shallot, cream & Parmesan cheese bucatini pasta & garlic bread 18
add Shrimp Scampi 9
(RS)
Sticky Pomegranate Glaze, Marble Potatoes, Seasonal Vegetables
pan seared sirloin over aromatics with béarnaise butter steak frites & seasonal vegetable (RS)
cherry chutney, sharp & creamy Point Reyes blue cheese, marble potatoes seasonal vegetable (RS)
Pan roasted with fennel, Castelvetrano olives and Calabrian chiles, marble potatoes (RS)
St. Louis ribs with espresso barbecue sauce, creamy mac & cheese, slaw
Soup
Cup 6 Bowl 9 GF (RS)
(rice flower)
Kids
(RS)
(RS)
(RS)
(RS)
(RS)
Dessert
Cherry Chantilly Cream (RS)
with Summer Berries (RS)
with Vanilla Ice Cream (RS)
* consuming raw undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
$2.50 room delivery charge and 19% service fee for Room Service and 15% for Togo orders


