Appetizers, Light Meals, Small Plates

Fried green tomatoes
with cumin, orange and green chili mayonnaise 6.00

Chèvre cheese fondue
with bread points and apple slices 9.00

Deep-fried calamari
with a spicy creole mayonnaise 9.50

Savory Dungeness crab beignets
rolled in spicy apricot marmalade, served on organic greens
with reduced Balsamic vinegar 11.00

Mousseline of Portobello mushrooms
and chicken livers served with toast points
and house made pumpkin chutney 9.00

Char-broiled 1/3 lb. hormone free, Oregon Country Beef burger with two year old Tillamook white cheddar cheese, lettuce, tomato, onion, dill pickle, our secret sauce and hand cut fries 8.50
Add two thick rashers of bacon: 1.50

Pan-fried halibut and shrimp cake sandwich
with lettuce, tomato, and parsley-caper mayonnaise
on a burger bun with hand cut fries 9.50

Roasted garlic Caesar salad
made the old fashioned way with raw egg and and anchovie then tossed house made croutons and mixed greens 8.00
-with grilled lemon pepper chicken breast 13.00
-with house smoked salmon 14.00

House salad of mixed greens
with choice of our house made dressings:
Feta Cheese and Dill, Honey-Celery Seed, and Bear River Ranch 4.00

Soup of the Day
or
Cheri’s New England style clam chowder
with sea clams, bacon, celery, onions, potatoes,
butter, heavy cream and sherry
cup: 4.00 bowl: 6.50

Note: Consuming raw or undercooked meats poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Traditional Roadhouse Dinners
include green salad, house baked bread, marionberry conserve and corn relish. Smaller portions available where marked by “**”.

Country fried steak with mashed potatoes and chicken gravy. 15.95**

Eight hour pot-roast using hormone free Oregon Country Beef Chuck roast with mashed potatoes and brown gravy. 16.95**

Sauteed Chicken Livers and red onions with Madeira, mashed potatoes and chicken gravy. 14.95**

Skillet-fried Chicken with mashed potatoes and chicken gravy. 17.95**

Featured Entrées
include green salad, house baked bread, marionberry conserve and corn relish. Smaller portions available when marked with “**”.

New Orleans style Muffaletta Penne Pasta
of minced olives, garlic, onion, peppers and Feta cheese.
(with chicken tender pieces add 2.00) 15.95**

Fettuccine with Willapa Bay Manilla Clams
in a basil pesto white wine broth
with parmesan cheese. 19.95**

Ravioli stuffed with Gorgonzola cheese, sauteed with red onions and apples in a cider Madeira glaze. 17.95**

Pan-fried ( or “blackened”) Willapa Bay oysters with tartar sauce or Cajun mayonnaise. 18.95**

One pound fresh Willapa Bay Manilla Clams steamed in a broth of cilantro, lime juice, garlic and jalapeño pepper; garlic toast and seasonal vegetables. 18.95

Classic fried Razor Clams breaded with flour, buttermilk and crushed Saltine crackers served with parsley caper mayonnaise on the side. 18.95**

Troller caught “wild” Chinook salmon char-broiled on a cedar plank, with a smoked sweet bell pepper glaze. 24.95

Seafood Stew with clams, shrimp, calamari, salmon, white fish and scallops in a broth which changes daily. 23.95

Jumbo pan-seared and roasted pork chop from Sara-Joe’s organic farm with a spicy dry rub and our Cranberry Barbecue Sauce, red wine and butter reduction sauce. 21.95

Ten ounce char-broiled Oregon Country Beef hormone free, “hanger” steak marinated with fresh rosemary and garlic; served with crisp fried onions and bleu cheese crumbles. 24.95

Jambalaya of house-smoked Sara-Joe’s organic Andouille sausage, shrimp and chicken on rice. 20.95**

Senior Discount of 10% from 4:30 to 5:30 pm. Smaller portions (**) are $3.00 less. Split orders: +$3.00. A gratuity of 18% will be added for parties of six or more.

Desserts

Lemon Almond Dainty: baked lemon almond custard with a “caked” meringue top and whipped cream 5.50

Warmed cranberry bread pudding
with hazelnut flavored creme anglaise 6.00

Chocolate chip creme brûlé 6.00

French Cream infused with lavender
and topped with raspberries tossed in rose water, cinnamon and Splenda (Atkins/diabetic safe!) 6.00

House-made cranberry-orange sherbet
and white chocolate ice cream
with chocolate orange sauce, whipped cream
and triple ginger snaps 6.50

Flour-less chocolate cake of chocolate,
chestnut puree and raspberry
topped with hot fudge sauce,
floated on raspberry and brandy sauce:
with whipped cream 6.50

Aperitifs, Dessert Wines, Ports, etc.

Dubonet Rouge 6.00
Lillet Blanc 6.00
Kir Royal 6.00
Champagne Cocktail 6.00

Harvey’s Bristol Cream Sherry 5.00

Emilio Lastau Sherries:
Manzanilla “Papirusa” Sherry 6.00
Amontillado “Los Arcos” Sherry 6.00
Fino Sherry 5.00
“Capataz Andres” Deluxe Cream 5.00

Graham’s Six Grapes 6.00
Sandman Founder’s Reserve Porto 5.00
Wares “Otima” Porto 8.00

Madeira, Boston Bual, Special Reserve
Rare Wine Co. 7.50

Chenin Blanc, Ice Wine, Kiona Vineyards ‘02 (WA)
9.00 / 3 oz. glass
33.00 / 375ml bottles

Amity Vineyards “Late Harvest” Gewurztraminer, Willamette Valley ‘03 (OR)
9.00 / 3 oz. glass
34..00 / 375 ml bottle

Chateau Ste. Michelle White Riesling “Ice Wine”, Columbia Valley ‘04 (WA)
50.00 / 375 ml bottle