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. 

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

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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

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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.