Menus

Dinner

Dinner Menu

Appetizers

6 Grilled Pacific Oysters GF
Garlic butter, roasted heirloom cherry tomatoes, parsley, fresh lemon. 15

Pacific Kumamoto Oysters in the Half Shell GF, DF
Fresh lemon, roasted heirloom cherry tomatoes,
horseradish mignonette. 32 (dozen) / 18 (half-dozen)

Blackened Shrimp Cocktail
Wild-caught Mexican White shrimp, heirloom gazpacho,
roasted cherry tomatoes, cucumber, cilantro sprouts. 15

Charcuterie Board
Warmed French bread, andouille sausage, Rogue Creamery blue cheese,
 aged Machengo, bourbon stoneground mustard, seasonal jam. 22

Fried Brussels Sprouts V, GF
Lemon aioli, pickled red onion, smoked paprika. 9

Pan-Fried Quinoa Cakes V, DF
Red pepper hummus, lemon, cilantro sprouts, Aleppo oil garnish. 12

Small Plates

Cajun Steelhead Fish & Chips
Roasted  jalapeño  remoulade, house-cut fries,
cornmeal breading, fresh lemon and parsley. 13

Classic House Burger
6 oz. patty, cheddar, whole grain mustard and bourbon aioli, lettuce,
tomatoes, shallots, house pickles, side of fries. 12

Po’ Boy
Choice of fried smoked oysters or grilled shrimp, grilled French bread,
shredded lettuce, house pickles, tomato, spicy remoulade, side of fries. 13

Wild Mushroom Mac & Cheese V
Fresh elbow noodles, smoked chevre, Tillamook cheddar,
garlic, shallots, fried shallots, parsley. 10

Soup & Salads

 Soup du Jour  
Prepared daily.  5 cup / 8 bowl

 Butter Wedge Salad  GF
Butter lettuce, house-made farm-style ranch dressing, heirloom cherry tomatoes,
peppered bacon, Rogue Creamery blue cheese
. 8 sm/ 14 lg

House Mixed Greens V, GF, DF
Endive and frisee mix, seasonal vinaigrette, sunflower seeds,
shaved shallots, fresh fruit, smoked chevre. 7 sm / 12 lg

Entrées

Roasted Poblano & Jalapeno Cheese Grits with Grilled Shrimp GF
Smoked chevre, fried okra, fire-roasted bell peppers,
chives, smoked paprika. 25

Columbia River Steelhead Maque Choux GF
Sweet white corn, bell peppers, poblano, jalapeño, onions,
garlic, celery, cilantro
sprouts, parsley. 26

Smoked Chicken & Taylor’s Andouille Gumbo
Okra, bell peppers, onions, garlic, celery, Basmati rice,
cilantro sprouts, side of house-made cornbread. 20

6 oz. Blackened Beef Tenderloin* GF
Double R Ranch choice cut
Rogue Creamery blue cheese Yukon mashed potatoes,
collard greens, paprika,
chives. 30

Wild Mushroom Red Beans & Rice VG
Basmati rice, seasonal wild mushrooms, Beyond sausage,
okra, side of house-made cornbread. 15

 

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Sides & Add-Ons

House-Made Corn Bread 3
Honey butter, bee pollen

House-Cut Fries 5

Warmed French Bread 3

Basmati Rice 5

Cheesy Grits 5

Fresh Fruit (Seasonal) 5

SAUCES 2
Remoulade, Honey Butter, House Jam, Ranch

PROTEIN ADD-ONS
Grilled Chicken Breast 6, Andouille Sausage 5, 6  oz. Grilled or Fried Shrimp 12,
Burger Patty 5, Steelhead Filet 10, 6 oz. Tenderloin* 15

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Beverages

Lemonade 
Classic 3.50     Strawberry 4

House-Made Shrubs   5
Strawberry Black Peppercorn, Lemon Blueberry

Sparkling
Topo Chico Water 3
Q Sparkling Grapefruit 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

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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.