Dinner Menu      

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 crème 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


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, 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 segments, candied hazelnuts, fresh watercress, chèvre, fresh pear,
white balsamic and pear vinaigrette. 7 small / 12 large


Pan-Seared Bone-In Chicken Breast GF
Forbidden rice risotto, fried Brussels sprouts, dehydrated currants,
fried rosemary, maple butter pan sauce. 24

10 oz. Ribeye Steak GF
Herbed Yukon Gold mashers, green pepper demi-glace, Rogue Creamery Smoky Blue
and garlic compound butter, sautéed broccolini, fried shallots. 29

Roasted Delicata & Lentil Salad GF, DF, VG
Currants, fresh thyme, roasted beet slivers, roasted pepitas,
fresh watercress, lemon and clementine vinaigrette. 13

Columbia River Steelhead Filet GF, DF
Sautéed garlic fingerling potatoes with sage and rosemary,
sautéed broccolini, orange maple glaze, hazelnut dust. 26

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Served with your choice of soup or salad


 Choice of Sirloin or Ribeye (6 oz.)
Mashed potatoes, sautéed broccolini, chimichurri or green peppercorn demi-glace

Cardamom Shortbread & White Chocolate Mousse V


Seafood Chowder with fresh chives GF
Winter Squash Bisque with sliced almonds GF, V

Served with a fresh cornmeal & honey roll and choice of salad

Lemon Bar with cranberry relish


Mashed potatoes, sautéed broccolini
Roasted Delicata & Lentil Salad GF, DF, VG

Individual Pecan Pie with vanilla ice cream V


 Smoked Steelhead Mac & Cheese
Fried Brussels, penne pasta, truffle panko, parmesan
Gourmet Mushroom Cacio e Pepe V
Mushroom medley, parmesan, angel

 Dark Chocolate Crème Brûlée

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Classic 3.50     Strawberry 4     Ginger 4

House-Made Shrubs   5
Strawberry Black Peppercorn, Lemon Blueberry, Apple Cardamom

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.