Menus

Dinner

     Dinner Menu      

SMALL PLATES

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

Beet Tart  V
Black pepper crème fraiche, balsamic pearls,  fennel pollen honey.  13

Cod Grenobloise
Brown butter, caper, lemon. 12

Charred Curry Cauliflower & Apples  GF, DF, V, VG
Raisin vinaigrette, charred pickled apples, roasted pumpkin seed powder.  10

Fried Artichokes & Spanish  Anchovies  DF
Boquerónes, shaved fennel, romesco, lemon aioli.  10

 Secret Fries   
Can you keep it…?  9

Spiced Fries  DF, V
Hearsay sauce.  5

Roasted Roots  GF, V
Charred onion vinaigrette, candied hazelnuts.  10

Hearsay Slider  
House-ground beef, choice of cheese, bun.  4 each

   SOUP AND SALADS

    Soup du Jour
   4 cup  /  7 bowl

Organic Arugula & Mixed Greens  GF, V
Fall fruits, crumbled feta, candied hazelnuts, 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

RR Ranch Ribeye Steak Salad  GF
Arugula, peppered bacon, Oregonzola, roasted bell peppers, egg, pickled apple, charred onion vinaigrette.   18

BOARDS

Hearsay Pickles  DF, V
Some sweet, some spicy, some savory; pepper jelly; accompaniments.  12

Smoked Salmon Flat Bread  
Caper cream cheese, pickled red onions, arugula, artichoke hearts, roasted fennel, chive oil.   14

Cheddar Biscuit & Crispy Wings  
Spiced butter, bell pepper jelly, dressed arugula, parsnip chips, egg.   14

Steak & Egg Flat Bread  
Ribeye, sweet and sour pearl onions, bacon jam cream cheese, arugula, egg.   12

ENTRÉES

Wild Mushroom & Sunchoke Bucatini  V
Arugula, roasted garlic, romesco cream.  21

Coq au Vin  DF  
Mary’s organic chicken, wild mushrooms, pearl onions, roasted roots, fennel, potatoes, red wine reduction.  28

Five-Spiced Pork Loin  GF, DF
Curried cauliflower, charred pickled apples, roasted fingerlings, raisin vinaigrette.  24

RR Ranch Pepper-Crusted Ribeye *
Herbed spätzle, fried artichokes, charred cauliflower, Old Bay crab cream, red wine reduction.  30

Crab-Crusted Cod
Winter vegetables, forbidden rice, Mama Lil’s pepper citrus beurre blanc.  23

Meatballs & Marrow Bucatini
Beer-battered halibut, Caribbean spiced French fries, coconut slaw tropical fruit hot sauce.   21

Roasted Vegetable Gratin  V
Warm beet salad, fresh herbs, olive oil.  24

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 Beverages

House-Made Lemonade 
Classic 3.50     Strawberry 4     Ginger 4

House-Made Shrubs   5
Strawberry Black Peppercorn     Lemon Blueberry   Watermelon Basil

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