Menus

Small Plates

Small Plates

Broccolini & Ricotta Fritters v
Garlic and dill tzatziki, fresh mint, lemon wedge. 8

Fried Brussels Sprouts GF
Lemon aioli, pickled red onions, fried prosciutto. 9

Spicy Calamari DF
House Szechuan sauce, shaved scallions, fresh lime. 12

Steak Frites GF
6 oz. sirloin, chimichurri hollandaise, house-cut fries. 12

Roasted Beet & Clementine V
Toasted almonds, fresh chèvre, orange and ginger creme fraîche dressing, watercress, chives. 7

Gourmet Mushroom Mac & Cheese V
Chef’s blend of mushrooms, cheddar and goat cheese bechamel, fresh chives, parmesan, fried shallots. 10

Truffle Parmesan Fries GF, V
White truffle oil, roasted garlic, parsley, Parmigiano-Reggiano. 6

Charcuterie Board
Garlic cheddar cheese curds, andouille sausage, pickled red onions, Rogue Creamery Smoky Blue cheese,
fresh fruit, toasted baguette, maple-rosemary candied pecans, local honeycomb. 22

Burgers

All burgers are served with lettuce, tomato, onion, pickles, and a side of fries

Classic Burger
Tillamook cheddar, aioli. 12

Black & Blue Burger
Rogue Creamery Smoky Blue, bacon, caramelized shallots, maple rosemary aioli,
seared in blackened seasoning and red wine. 15

Mushroom & Black Bean Burger V
Chimichurri aioli, watercress instead of lettuce, Rogue Creamery Smoky Blue. 12

Soup & Salads

 Soup du Jour  
Prepared daily.  5 cup / 8 bowl

 Wedge Salad  GF
Bacon, cherry tomatoes, blue cheese, green goddess dressing. 8 small / 14 large

Frisee & Watercress Salad GF, V
Clementine slivers, candied hazelnuts, fresh watercress, chèvre, fresh pear,
white balsamic and pear vinaigrette. 7 small / 12 large

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

Maximum two checks per table. The City of Ashland 5% meals tax will be added to your bill. 20% gratuity will be added for parties of six or more. Split plate charge: $5
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Menus shown here are representative samples and may change frequently, based on seasonal availability.