Menus

Dinner

     Dinner Menu      

SMALL PLATES

    Shaved Fennel Salad  GF, DF, V
Pomegranate vinaigrette, candied pecans.  8

Szechuan Calamari  DF
With house-made Szechuan sauce, scallions, and toasted sesame seeds.  11 

Roasted Bone Marrow  DF
Micro green and fresh herb salad, focaccia, pickled mustard seeds.  14

Hudson Valley Foie Gras & Jelly
Cherry jelly, Rise Up fig toast. 18

Spiced French Fries  GF, DF, V
Hearsay sauce.  5   Add: Bleu cheese sauce – 1, bacon – 3

Vegetable Du Jour GF, V
Today’s harvest. 9

Maple Leaf Duck Wings   
Citrus chili glaze, coconut cream, toasted sesame seeds.  12

Bruschetta  V
Burrata cheese, tomato jam, fried basil, focaccia, basil oil.  12

Tequilla Prawns  GF
Patatas bravas, roasted garlic buttermilk cream, green onion, lime.  11

Sliders O’ the Day  
 Shredded lettuce, fennel aioli, Hawaiian roll.  12

SOUP AND SALADS

    Soup du Jour
   4 cup  /  7 bowl

Organic Mixed Greens  GF, V
Hazelnuts, feta, fruit, Champagne vinaigrette.
 
6 small  /  11 large

Hearsay Wedge  GF
Baby gem wedge, Rogue Creamery Oregonzola, peppered bacon, spiced hazelnuts, creamy Oregonzola vinaigrette.  8 small  /  14 large

Chicken, Berries, & Spinach  GF
Mary’s roasted organic chicken, fresh berries, goat cheese, toasted pecans, baby spinach, poppy seed vinaigrette.16

Grilled Gem and Steak  GF
Roasted garlic buttermilk, cherry tomatoes, pickled red onions, peppered bacon, feta, crispy shallots.   16

MEDIUM PLATES

Seafood Tostada  GF
Grilled tequilla marinated shrimp and halibut, Napa slaw, black beans,  cilantro
crema, salsa verde, pickled peppers.  
18

Lemon Ricotta Gnocchi  V
Wild mushrooms, roasted cherry tomatoes, smoked pecans, spinach pesto, porcini parmesan tuile.   19

Shells & Chips  
Clams and mussels, house-cut French fries, tarragon remoulade.   18

Grilled Anderson Valley Lamb Loin Chop  GF
Warm potato salad, bacon, pomegranate syrup.   19

Saffron Vegetable Risotto  GF, DF, VG  
Vegetable medley, vegan sour cream, microgreens.  17

 LARGE PLATES

BBQ 1/2 Chicken
Slow-cooked Mary’s organic chicken, jalapeño corn bread, house pickles, slaw, jalapeño honey butter.  25

Moroccan Spiced Anderson Valley  Lamb Chops  GF
Preserved lemon Job’s Tears, vegetable du jour, harissa yougurt.  30

Pan-Roasted Halibut  GF
Grilled corn and bcon succotash finished with avocado cream, roasted chili crema, crispy tortilla strips, cilantro.  28

10 oz Grilled All-Natural Ribeye Steak *
Beer-battered onion rings, vegetable du jour, jalapeño honey butter.   28

Seafood Paella  GF
Halibut, clams, mussels, shrimp, roasted cherry tomatoes, leek, celery, corn, snow peas, saffron risotto, paprika butter, fried lemon.  26

Halibut & Chips DF
Beer-battered halibut, Caribbean spiced French fries, coconut slaw tropical fruit hot sauce.   21

Job’s Tears Primavera DF, GF, VG
Vegetable medley, smoked pecans, garlic, roasted cherry tomatoes, vegan sour cream.   21

Seared Diver Scallops * GF
Vegetable du jour, saffron risotto cake, spicy tomato sauce, fennel aioli.   26

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The Chef’s Table  
Sit back, relax and let Chef cook for you.  This experience includes a number of different dishes served family style for the whole table to enjoy. He will serve up his favorites and peak of season offerings. Dessert not included.  Entire table must order.   48 per person

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 Beverages

House-Made Lemonade 
Classic 3.50     Strawberry 4     Ginger 4

House-Made Shrubs   5
Strawberry     Blood Orange     Lemon Blueberry   Mint Ginger

GoodBean Coffee  3.50
Organic Dark Mountain Roast, French Roast Decaf

Choice Organic Tea  2.50
Classic Black, Classic Green, Peppermint, Chamomile, Earl Grey

Sparkling Water
Voss Sparkling Water 3

Fountain Drinks  2.50
Coke, Diet Coke, Ginger Ale, Sprite, Root Beer, Mr. Pibb

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V=Vegetarian, GF=Gluten Free, DF=Dairy Free

Please, maximum two checks per table. The City of Ashland 5% meals tax will be added to your bill.
18% gratuity will be added for parties of six or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Menus shown here are representative samples and may change frequently, based on seasonal availability.

Find Us

HOURS

Join us for Happy Hour!  Monday - Sunday from 4:30pm to 6:00pm

Mon:4:30pm–9pm
Tues: 4:30pm–9pm
Wed: 4:30pm–9pm
Thu: 4:30pm–9pm
Fri: 4:30pm– Close
Sat: 4:30pm–Close
Sun: 10:00am–2:00pm, 4:30pm–9pm

LOCATION

40 S. First Street
Ashland, Oregon 97520

RESERVATIONS

541-625-0505
Online Reservations
info@hearsayashland.com