Dinner Menu

Starters

Soup du Jour   5 cup / 8 bowl

Frisée Salad GF
frisée lettuce | pear | orange segments | pomegranate | candied walnuts | Crater Lake blue cheese | pomegranate vinaigrette 7 sm / 12 lg

Warm Green Bean Salad GF, V
steamed green beans | roasted red beets | spinach | roasted pumpkin seeds | goat cheese| orange vinaigrette 9

Caesar Salad
baby gem lettuce | Caesar dressing | parmesan cheese | anchovy fritters 8 sm / 14 lg

Seared Sea Scallops GF, DF
corn purée | pickled baby corn | Aleppo oil 21

Charcuterie
house-cured & smoked duck pastrami | prosciutto di parma | chicken liver pâté | Crater Lake blue cheese | aged manchego | Mix Bakeshop baguette | seasonal fruit compote 26

Artichoke Fingers V
artichoke hearts | creamy feta | parsley | chives | panko | house ranch 12

Baked Pacific Oysters GF
spinach | cream cheese | butter | parmesan cheese 16

Roasted Bone Marrow DF
seasoned bone marrow | house-made pita bread | parsley gremolata 16

Buffalo Cauliflower VG
coconut milk–soaked fried cauliflower | gluten-free flour | buffalo sauce | jicama | radish | vegan ranch 12

Casual Faire

Hearsay Burger*
charbroiled American Wagyu beef | vine-ripe tomato | lettuce | house pickles | onion ring | Crater Lake blue cheese | house aioli | Kennebec fries 17

Portobello Burger V, DF
marinated portobello | vine-ripe tomato | lettuce | house pickles | caramelized onions | black garlic aioli | frisée salad 15

Fish & Chips
beer-battered halibut | Kennebec fries | cabbage slaw | house tartar sauce | lemon 23

Entrées

Grilled Ribeye Steak* GF
Umpqua Valley grass-fed beef | duck fat mashed potatoes | sautéed green beans | black garlic mushroom sauce 36

Cumin-Scented Halibut GF
pan-seared Alaskan halibut | roasted corn & bacon succotash | roasted red pepper aioli | crispy shallots | avocado | lime 36

BBQ Pork Ribs GF
slow-smoked St. Louis–style ribs | saffron cornbread | thyme butter sautéed Brussels sprouts 25

Duck Leg Confit GF
cured & slow-roasted King Cole duck | roasted butternut | mushroom millet risotto | blood orange honey glaze 29

Ratatouille GF, V
zucchini | Japanese eggplant | bell pepper | yellow squash | tomato | garlic | herbs | parmesan 19

Crab Pierogies
wild Dungeness crab | seafood broth | mirepoix | red & yellow peppers | tomato | guajillo chili oil 20

Desserts

Boston Cream Cake
génoise sponge cake | crème pâtissière | chocolate ganache 10

Sweet Potato Cheesecake
pecan crust | caramel whipped cream | maple pecan brittle 10

Pumpkin Crème Brûlée GF
crème chantilly | pumpkin dust 10

House-Made Sorbet or Ice Cream 5

Wine & Beer List | Hearsay Craft Cocktails

Non-Alcoholic 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

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.