STARTERS
TOMATO BISQUE – garlic croutons, chives, grated parmesan 7.75
HUMBOLDT FOG CHEESE TORTE - warm savory goat’s cheese “cheesecake” on polenta crust, topped with red wine-poached bartlett pears; servedto spread on grilled focaccia 12.75
DUCK LEG RILLETTE – duck confit whipped into a paté and seasoned with thyme and orange, topped with pickled huckleberries and a micro green and herb salad, served with grilled bread 11.75
HUMBOLDT FOG CHEESE TORTE – warm and savory goat’s cheese “cheesecake” on polenta crust, topped with red-wine poached bartlett pears, served to spread on grilled focaccia 12.75
DUNGENESS CRAB, ARTICHOKE & HERB DIP – generous portions of crab & artichoke in a creamy dip with spinach and basil, focaccia crostini 15.00
ARTISANAL BREAD BASKET– focaccia & ciabatta served with apple caramelized onion butter 4.75
SOUPS
APPLE GINGER BUTTERNUT SOUP - with curried coconut milk 7.75
TAVERN’S STEAMED CLAM CHOWDER – steamed clams on a chowder stew of bacon, thyme, crispy potatoes, cherry tomatoes & lemon 13.75
ENTRÈE SALADS
Add to any salad–
Lemon-basil marinated prawns +7 / Brined & grilled chicken breast +5/ Grilled steak* +7.75/
Wild caught salmon +8
WARM WINTER SALAD – sautéed bacon, wild mushrooms and leeks tossed in a warm bourbon molasses vinaigrette atop baby kale and arugula, sprinkled with spiced pecans and chevre 14.25
ROASTED BEET AND PEAR – marinated in honey apple cider vinaigrette, tossed with spinach, red onion, feta, and cilantro 11.75
ARUGULA HAZELNUT – baby arugula topped with toasted hazelnuts, manchego, sliced apples and hazelnut butter 12.75
SEARED AHI SALADE NICOISE– singing pig farm’s organic mixed greens, tomato, nicoise olive & anchovy tapenade, tossed in a meyer lemon dijon vinaigrette, served with yukon gold crispy coins* 17.75
CAESAR– house-made dressing, parmesan tuille, focaccia croutons* 12.25
THE TAVERN GREEN– farm greens, bleu cheese, assorted nuts, house-made dressing* 10.75
BURGERS & SANDWICHES
Served with your choice of tossed greens in white balsamic vinaigrette or garlic rosemary fries
THE TAVERN BURGER– bourbon brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, house cured pickles, served on a sesame brioche bun* 16.75
GRILLED TRUFFLED CHEESE – on ciabatta bread with a cup of tomato bisque 11.75 add broccolini, bacon, or avocado for $2 each
SEARED AHI TUNA BURGER – soy ginger glaze, cabbage and rainbow carrot slaw, ciabatta roll, served with “crispy avocado”* 18.25
HOT SIRLOIN DIP – sliced sirloin, hot au jus, pickled onions, arugula and horseradish aioli 13.75
CAST-IRON SEARED LAMB & DUCK LIVER BURGER – season with herbs, bourbon, caramelized garlic and onions, topped with a bourbon glaze, crispy onions & a tavern lager white cheddar fondue – 16.75
GRILLED CHICKEN CLUB – grilled organic chicken breast, bacon, avocado and lettuce on a ciabatta roll 13.75
SIDE DISHES
GARLIC ROSEMARY FRIES – rosemary gremolata, parmesan 6.00
SIDE SALAD – farm greens, bleu cheese, assorted nuts, house-made dressing* 7.00
WHITE TRUFFLE MAC & CHEESE - corkscrew pasta, white cheddar béchamel 8.25
FRIED BRUSSELS SPROUTS – pancetta, shaved manchego, green goddess sauce 9.00
GRILLED BROCCOLINI – Humboldt fog cheese & balsamic drizzle 6.00
SIDE CAESAR SALAD– house-made dressing, parmesan tuille, focaccia croutons* 7.75
ENTRÉES& SEASONAL SPECIALS
SEARED SCALLOPS – creamy cauliflower & roasted garlic sauce, crispy pancetta, pickled cauliflower and truffle oil, cauliflower fritters 29.75
TOMAHAWK SHORT RIB CHOP – braised with red wine, veal stock, sage and rosemary; topped with spiced poached pear compote, served with celery root puree 27.75
PORTOBELLO & SMOKED MOZZARELLA RAVIOLI – brown butter sauce, chives, fried sage, parmesan, fresh burrata, balsamic drizzle 16.50 + grilled salmon or prawns 23.00
SUMMER BEER BATTER HALIBUT FISH & CHIPS – salt-brined and beer-batter crusted, fresh dill & cucumber tartar sauce, garlic rosemary fries and house cole slaw 19.75
BLACK PEPPER HONEY DRIZZLED FRIED CHICKEN – boneless leg and thigh battered and fried, served with truffle mac & cheese and collard greens 17.50
PAN-ROASTED STEELHEAD – topped with basil and pine-nut pesto, served with a summer vegetable gratin and a spinach and brown butter sauce 24.75
“THE LAKE OSWEGO STEAK” – USDA Prime, dry-aged, 20oz bone-in ribeye with your favorite of accompaniments 65.00
· Starch: crushed crispy yukon gold potatoes, truffle mac and cheese or garlic rosemary
· Vegetable: broccolini, brussels sprouts, or sautéed wild mushrooms
· Sauce: demi-glace, rogue bleu, or summer seasonal compound butter