Dinner
Dinner Menu
Starts & Small Plates
Soup du Jour
5 cup / 8 bowl
Maple Braised Pork Belly GF
Grilled asparagus, Dijon maple glaze, cilantro microgreens. 12
Grilled Asparagus GF, V
Feta, sauteed shallots, salumi chips. 8
Mussels Mariniere
Full pound of mussels, garlic beurre blanc, tomato confit, Kalamata olive, rosemary focaccia. 16
Honey Fresno Chicken Wings GF, DF
Chili threads. 8
Seared Scallops GF, DF
Avocado puree, onion ash, pickled corn, radish microgreens. 18
Brushetta V
Heirloom tomatoes, fresh basil, balsamic reduction, lemon ricotta, rosemary focaccia. 12
Spicy Calamari DF
House-made Szechuan sauce, shaved scallions, fresh lime. 11
Cheese Board
Rogue Creamery Oregonzola, brie, aged gruyere, pickled zucchini, candied nuts, house-made rosemary focaccia. 15 Add Soppressata $3
Salad Course
Garden Greens GF, V
Crumbled feta, radish, pistachios, fresh fruit, vanilla balsamic vinaigrette. 7 small / 12 large
Kale & Barley GF, Vegan
Blueberries, citrus, shaved almonds, mint honey vinaigrette. 12
Hearsay Wedge GF
Maple-candied bacon, tomato confit, bleu cheese, garden ranch. 8 small / 14 large
Add to any salad: Parmesan crusted chicken 6 or Cedar River sirloin steak 8
Main Plates
Halibut Sofrito GF
Alaskan halibut with deconstructed sofrito: tomato confit; garlic; Mama Lil’s sweet hot peppers; avocado puree, forbidden and wild rice blend. 34
Cedar River Beef Tenderloin* GF
Whipped mashed potatoes, roasted asparagus, black garlic plum demi-glace, Oregonzola crumbles. 34
Chicken Milanese
Parmesan crusted all natural chicken breast, brown butter caper sauce, cauliflower puree, arugula salad with lemon vinaigrette. 26
Cumin Scented Columbia River Steelhead GF
Roasted corn and bacon succotash finished with avocado cream, chili lime crema, fried shallots, micro cilantro, lime. 30
Wild Mushroom Oregonzola Burger
House-ground beef, truffle aioli, arugula, pickled zucchini on house made brioche bun, house cut fries 15. Add bacon 3.
Beyond Burger
100% Vegan: house-made rosemary focaccia, onion, tomato, avocado, pickled zucchini, house cut fries. 15
Beverages
House-Made Lemonade
Classic 3.50 Strawberry 4 Ginger 4
Shrubs 5
Strawberry Black Peppercorn, Lemon Blueberry, Raspberry Pink Peppercorn
Sparkling Water
Topo Chico Sparkling Water 3
Lemon Cucumber Sparkling Water 4
Fever Tree Ginger Ale 4
Fever Tree Ginger Beer 4
GoodBean Coffee 3.50
Choice Organic Tea 2.50
Classic Black, Classic Green, Peppermint, Chamomile, Earl Grey
GF=Gluten Free, DF=Dairy Free, V=Vegetarian, VG=Vegan
Please, maximum two checks per table. The City of Ashland 5% meals tax will be added to your bill.
Split plate charge: $5
*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.
