SHARABLE PLATES

French Fries
garlic rosemary, chimichurri or lemon tajín – 8

Fried Brussels Sprouts
slivered bacon, shaved manchego, green goddess – 12

Woodland Mushrooms on Grilled Rye Bread
mix of wild & farmed mushrooms cooked in shallots, dry sherry, cashews, arugula, enoki tempura, aïoli, bell pepper preserve – 14

Skewered Surf & Turf
grilled adobo-spiced steak, chimichurri prawns over a celery root remoulade, crispy potatoes, red pepper gastrique & aïoli – 22

Hummus
grilled pita, garbanzo beans, garlic, tahini, cucumber, bell pepper, carrot & celery, espelette, za’atar spice, lemon, olive oil – 12

SOUP OF THE DAY
seasonally created, freshly garnished – 7/10

SALADS – ADD CHICKEN 8 | PRAWNS 12 | SALMON 15 | HANGER STEAK 15

Seared Ahi Niçoise
pickled red onion, fingerling potatoes, hard-boiled egg, Niçoise olives & anchovy tapenade, green beans, red wine & Dijon vinaigrette – 10/19

Seasonal Greens
mixed greens with kale & chicories, roasted winter squash, goat cheese, red onions, pumpkin seeds, maple–sherry vinaigrette – 9/16

Roasted Beet & Grilled Pear
beets and pears marinated in a honey–apple cider, red onion & cilantro vinaigrette, topped with herbed chèvre and served on a bed of arugula – 4/14

Tavern Caesar
romaine hearts, grilled radicchio, spiced focaccia croutons, classic lemon, parmesan & anchovy dressing, parmesan tuile – 8/15

SIDES

Sweet potato fries – 8 | truffled mac-n-cheese – 9 | grilled seasonal vegetables over romesco butter sauce & spiced bread crumbs – 13

ENTRÉES

The Tavern Burger
1/2 lb. patty, bourbon and brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, aïoli, house pickles, brioche bun; served with garlic rosemary fries, sweet potato fries or greens – 25

Chanterelle & Truffle Ravioli
Add chicken 8 | prawns 12 | salmon 15 | hanger steak 15
brown marsala cream, garlic, shallots & apples, smoked hazelnut breadcrumbs, pecorino – 25

Black Pepper Honey–Drizzled Fried Chicken
boneless leg and thigh battered and fried, with truffled mac and cheese, grilled seasonal vegetables – 23

Seared Ahi Burger
soy–ginger glaze, cabbage and carrot slaw, wasabi aïoli, breaded and fried avocado on brioche bun; served with garlic rosemary fries, sweet potato fries or greens – 24

Pork Chop
charred fall vegetables, fingerling potatoes, smoked paprika & cumin butter, apples, calvados & apple sauce – 33

Wild Columbia River King Salmon
parsnip purée, delicata squash, baby kale, pearl onion confit, sunflower seeds, sage & maple glaze, fennel & citrus salad – 38

Aged Cheddar Burger
add egg 3
1/2 lb. patty, bacon, cheddar, aïoli, house pickles, butter lettuce, brioche bun; served with fries or greens – 22

Hanger Steak
charred seasonal vegetables, potato pavé, chimichurri butter, micro-greens, red wine glace, white truffle sea salt – 36

The Lake Oswego Steak
18 oz Prime ribeye, fondant potatoes, roasted heirloom carrots, red wine & fig demi-glace, micro-greens, “mother citrus” – 80

Bar: Annie Sanders · Wine: Andy Magnuson · Kitchen: Yari “Justo” Ramirez · Private Dining Room: Emily Birkey

Consuming raw or undercooked food may increase your risk of foodborne illness.

SHARABLE PLATES

French Fries
garlic rosemary, chimichurri or lemon tajín – 8

Fried Brussels Sprouts
slivered bacon, shaved manchego, green goddess – 12

Woodland Mushrooms on Grilled Rye Bread
mix of wild & farmed mushrooms cooked in shallots, dry sherry, cashews, arugula, enoki tempura, aïoli, bell pepper preserve – 14

Skewered Surf & Turf
grilled adobo-spiced steak, chimichurri prawns over a celery root remoulade, crispy potatoes, red pepper gastrique & aïoli – 22

Hummus
grilled pita, garbanzo beans, garlic, tahini, cucumber, bell pepper, carrot & celery, espelette, za’atar spice, lemon, olive oil – 12

Soup of the Day
seasonally created, freshly garnished – 7/10

SALADS – ADD CHICKEN 8 | PRAWNS 12 | SALMON 15 | HANGER STEAK 15

Seared Ahi Niçoise
pickled red onion, fingerling potatoes, hard-boiled egg, Niçoise olives & anchovy tapenade, green beans, red wine & Dijon vinaigrette – 10/19

Seasonal Greens
mixed greens with kale & chicories, roasted winter squash, goat cheese, red onions, pumpkin seeds, maple–sherry vinaigrette – 9/16

Roasted Beet & Grilled Pear
beets and pears marinated in a honey–apple cider, red onion & cilantro vinaigrette, topped with herbed chèvre and served on a bed of arugula – 4/14

Tavern Caesar
romaine hearts, grilled radicchio, spiced focaccia croutons, classic lemon, parmesan & anchovy dressing, parmesan tuile – 8/15

SIDES

sweet potato fries – 8 | truffled mac-n-cheese – 9 | grilled seasonal vegetables over romesco butter sauce & spiced bread crumbs – 13

ENTRÉES

The Tavern Burger
1/2 lb. patty, bourbon and brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, aïoli, house pickles, brioche bun; served with garlic rosemary fries, sweet potato fries or greens – 25

Chanterelle & Truffle Ravioli
add chicken 8 | prawns 12 | salmon 15 | hanger steak 15
brown marsala cream, garlic, shallots & apples, smoked hazelnut breadcrumbs, pecorino – 25

Black Pepper Honey–Drizzled Fried Chicken
boneless leg and thigh battered and fried, with truffled mac and cheese, grilled seasonal vegetables – 23

Seared Ahi Burger
soy–ginger glaze, cabbage and carrot slaw, wasabi aïoli, breaded and fried avocado on brioche bun; served with garlic rosemary fries, sweet potato fries or greens – 24

Pork Chop
charred fall vegetables, fingerling potatoes, smoked paprika & cumin butter, apples, calvados & apple sauce – 33

Wild Columbia River King Salmon
parsnip purée, delicata squash, baby kale, pearl onion confit, sunflower seeds, sage & maple glaze, fennel & citrus salad – 38

Aged Cheddar Burger
add egg 3
1/2 lb. patty, bacon, cheddar, aïoli, house pickles, butter lettuce, brioche bun; served with fries or greens – 22

Hanger Steak
charred seasonal vegetables, potato pavé, chimichurri butter, micro-greens, red wine glace, white truffle sea salt – 36

The Lake Oswego Steak
18 oz Prime ribeye, fondant potatoes, roasted heirloom carrots, red wine & fig demi-glace, micro-greens, “mother citrus” – 80

bar: Annie Sanders · wine: Andy Magnuson · kitchen: Yari “Justo” Ramirez · private dining room: Emily Birkey

Consuming raw or undercooked food may increase your risk of foodborne illness.

Winter Brunch

Chicken Waffles - Belgian waffles topped with fried chicken, house pickles - 19

The Old Fashioned - 2 pancakes, two eggs your way, choice of bacon or sausage, crispy potatoes - 17 (substitute steak for bacon or sausage 25)

Farmer’s Omelette - mushrooms, spinach, bell peppers, onions, avocado, fontina and cheddar, choice of side greens or crispy potatoes - 16

Rancher’s Omelette - ham, bacon, jalapenos, bell peppers, onions, , cheddar cheese and topped with sausage gravy, choice of side greens or crispy potatoes - 18

French Toast - topped with a brandied bartlett pear compote and candied hazelnuts - 15

Danish Slow Scramble - add prawns 12 I salmon 15 I steak bites 15 five eggs, mushrooms, pears, bacon bits, whipped ricotta, chives, smoked sea salt - 16

The Tavern Breakfast - two eggs your way, crispy potatoes, choice of bacon or sausage, sourdough toast - 15

Dungeness Crab and Avocado Benedict - herbed hollandaise over english muffins, served with your choice of mixed greens or crispy potatoes.

Eggs Benedict - poached eggs, local ham, spinach on english muffin, drizzled with hollandaise; choice of side greens or crispy potatoes - 17

Steak & Eggs - grilled hanger steak, brazilian chimichurri sauce, two eggs your way, crispy potatoes and sourdough toast - 24

Nicoise Salad - seared ahi tuna, pickled red onion, fingerling potatoes, hard boiled egg, nicoişe olive & anchovies tapenade, green beans, red wine & dijon vinaigrette - 19

Roasted Beet & Grilled Pear Salad - marinated in a honey, apple cider, red onion and cilantro vinaigrette, topped with herbed chèvre and served on a bed of arugula - 14

The Tavern Burger - 1/2lb. patty, bourbon and brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, aioli, house pickles, brioche bun; served with garlic rosemary fries, sweet potato fries or greens* - 25

Seared Ahi Burger - soy ginger glaze, cabbage and carrot slaw, wasabi aioli, served with breaded and fried avocado on brioche bun; served with garlic rosemary fries, sweet potato fries or greens* - 24

Grilled Chicken Club - grilled organic chicken breast, bacon, avocado, arugula, garlic aioli, on brioche, served with garlic, rosemary fries, sweet potato fries or greens - 16

‍ You may substitute egg whites in any dish for an additional $2

SIDES

2 Eggs 7.0 | Bacon 6 | Sausage 6 | Fried Brussels Sprouts 12 | Garlic Rosemary Fries 8

There is a $2.00 “split charge” for our kitchen to prepare a single dish on two separate plates. *Contains or may contain raw ingredients. Consuming raw or undercooked animal products may increase your risk of food-borne illness. We add a 20% service charge to parties of 6 or more. 

NON-BREAKFAST FARE

BURGERS & SANDWICHES

“BEYOND BURGERS” CAN BE SUBSTITUTED FOR + $1.75 SERVED WITH YOUR CHOICE OF TOSSED GREENS, GARLIC ROSEMARY FRIES, OR SWEET POTATO FRIES

The Winter Burger – 1/2lb patty, sautéed red onions and pears, brie cheese, black garlic thyme aioli, house-cured spicy pickles, baby kale on brioche bun* - 17.75

Grilled Chicken Club – grilled organic chicken breast, bacon, avocado, arugula, garlic aioli on a ciabatta roll - 15.75

The Tavern Burger – 1/2lb. patty, bourbon and brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, aioli, house-cured pickles, served on a brioche bun* - 18.75

ENTRÉE SALADS

ADD TO ANY SALAD BELOW: LEMON-BRINED GRILLED CHICKEN BREAST +5 BASIL MARINATED PRAWNS +7 PAN-SEARED 4OZ SALMON FILET +8

Seared Ahi Salade Nicoise - singing pig farm’s organic mixed greens, tomato, nicoise olive & anchovy tapenade, meyer lemon dijon vinaigrette, deviled egg, crispy yukon gold coins - 17.75

Tavern Cobb - mixed greens, tomatoes, bacon, avocado, smoked blue cheese, poached egg, basil cucumber yogurt dressing 14.75

Caesar – house-made dressing, parmesan tuille, focaccia croutons - 13.50

BRUNCH SPECIALTY COCKTAILS

Black Pepper Bloody Mary - black pepper-infused vodka, house-made mary mix, crispy bacon, chili salt rim - 12

Espresso Yourself - crater lake hazelnut espresso vodka, chololate liqueur, vanilla simple, cinnamon, up - 13

Old Man Kruse No. 2 - buffalo trace, ramazotti amaro, benedictine, orange bitters, cube - 16

Love Potion No. 9 - wild roots pear vodka, simple, lemon, cranberry, up - 13

Spring Is Coming - house infused vodka, sparkling wine, lemon, simple, rocks - 12

MIMOSAS

ALL MIMOSAS 9.75

orange, grapefruit, cranberry, pineapple

BUBBLES

ALL HOUSE BUBBLES + WINES 8.5

Poema Brut Rose Cava, Poema, Spain - 9

Argyle Brut, Willamette Valley, OR - 13

Le Contesse Prosseco, Italy - 10

HOUSE WINES

Chardonnay, Sauvignon Blanc, Rosé, Merlot, Pinot Noir - 8.5

DRAFT BEER & CIDER

BELOW PINTS 7.50

Ecliptic Phaser Hazy IPA, Portland, 6.5%

Ft. George Vortex IPA, Astoria, 7.7% abv

Good Life High Altitude Lager, Bend, 4.9% abv

pFriem Pilsner, Hood River, 4.9% abv Bend Brewing, Tropic Pines IPA 6.5% abv

AleSmith Nut Brown Ale, San Diego, CA 5% abv

Breakside, Belgian White, Portland, OR, 5.2% abv

Ciderboys, Grand Mimosa Cider, WI, 5% abv

NON-“HOUSE WINES” LISTS ARE AVAILABLE FOR BOTTLES OF WINE & MORE WINES BY THE GLASS

Classic Crème Brûlée

vanilla bean custard, burnt turbinado sugar, sea salt - 12

Seasonal Pecan Crumble

vanilla bean ice cream, brown sugar macerated peaches, toasted macadamia - 14

Flourless Dark Chocolate Cake  

fresh berry coulis, vanilla bean crème stuffed pani puri, basil - 15

Butter Seared Bread Pudding

vanilla bean ice cream, caramel, chocolate crumbs - 12

House Made Seasonal Sorbet

warm brownie chunks, berry sauce, mint - 10

Christmas Carrot Cake

coconut, pineapple, pecans & cream cheese frosting, pineapple caramel - 14

LIBATIONS

TAVERN CHOCOLATE MARTINI

Baileys chocolate, Gifford’s vanilla, Five Farms Irish cream 16

KETEL ONE ESPRESSO MARTINI

Ketel One vodka, Mr. Black's coffee liqueur, cold brew, simple 15

MAKE IT ELVIS STYLE 2

PUMPKIN SPICE MARTINI

Kahlua, vodka, pumpkin, oat milk, pumpkin spiced rim 14

Dessert Wines

NV Blandy’s “5 Year”, Bual Madeira, PT - 14

NV Bodegas Yuste “Aurora”, Sherry, Jerez-Xeres-Sherry, SP - 13

NV Cockburn’s “Fine White Port”, Porto, PT - 9

NV L’Arco, Recioto della Valpolicella Classico, IT - 16

NV W. & J. Graham’s “Fine Tawny Port”, Porto, PT - 11

NV Yvon Mau “Seigneurs de Monbazillac”, Monbazillac, FR - 12

2021 Marchesi di Barolo “Zagara”, Moscato D’Asti, IT - 14

2019 Saracco, Moscato D’Asti, IT - 10

2017 Coltibuono, Vin Santo del Chianti Classico, IT - 14

2017 Inniskillin “Vidal”, Ice Wine, Niagara Peninsula, CN - 16

2016 Chateau Climens “Cypres de Climens Barsac”, Sauternes, FR - 15

2005 Muller-Burggraef “Berncasteler Doctor Riesling Kabinett”, Mosel, DE - 14

2002 Bergkeller “Riesling Auslese”, Pflaz, DE - 13

1989 Renaissance, Late Harvest Sauvignon Blanc, North Yuba, CA- 11

All Items $10

3PM - 5PM Monday - Friday

Charcuterie & Cheese

variety of cured meats & cheese, house jam, pickles, mustard, spiced nuts, toasted baguette 

Classic Tavern Fries

choice of salt & pepper | chimichurri | spiced lemon tajin or sweet potato fries

 Grilled Seasonal Vegetables

romesco butter sauce & spiced bread crumbs 

Hummus

grilled pita, garlic, tahini, crudité, espelette, lemon, EVOO 

Steak Bites

adobo spiced and grilled, celery root remoulade, capers, cornichon, chimichurri

Grilled Spot Prawns or Steak Bites

chimichurri over acelery root remoulade, crispy potatoes, red pepper gastrique, & aioli

Savory Goat Cheese Torte

seasonal compote, polenta crust, herbed crostini 

Two Street Tacos

steak or seafood - salsa, guacamole, onions, cilantro, lime 

Truffled Mac-N-Cheese

creamy white cheddar, bread crumbs

Classic Italian Panzanella

tomato, cucumber, red onion, fermented patty pan, focaccia, feta, honey, basil, pine nuts, spiced raspberry & sherry vinaigrette

Seasonal Greens

mixed greens, with kale &chicories, roasted winter squash, goat cheese, red onions, pumpkin seeds, maple & sherry vinaigrette

Winter Caesar

romaine hearts, grilled radicchio, spiced focaccia croutons, classic lemon, parmesan & anchovy dressing

*Smash Burger     add egg - 3

1/3 lb. cheddar, aïoli, house pickles, shaved lettuce, brioche bun

*consuming raw or undercooked food may increase your risk of food born illness

HAPPY HOUR WINE 8

Chardonnay 

Sauvignon Blanc 

Pinot Grigio
Rosé

Merlot 

Cabernet Sauvignon

Pinot Noir

DRAFT BEER & CIDER

PINTS 6

Ecliptic Phaser Hazy IPA, Portland, OR 6.5%

Ft. George Vortex IPA, Astoria, OR 7.7% abv

Good Life High Altitude Lager, Bend, OR 4.9% abv

pFriem Pilsner, Hood River, OR 4.9% abv

Barrel Mountain, Be Happy Hefe, Battle Ground, WA 4.7% abv

Level Brewing Pale Ale, Portland, OR 5.3% abv

Bauman's Loganberry Cider, Portland, OR 6% abv

Seasonal rotating tap, ask your server 

WILD BASIN HARD SELTZERS

Oskar Blues Brewing, Northern Colorado (12oz. cans) - 7

ask your server about the flavors du jour 

NON-ALCOHOLIC BEER

Best Day Brewing, Sausalito, CA 

West Coast IPA (12oz can) 7

Mexican Lager (12oz can) 7

NON-ALCOHOLIC COCKTAILS

NO RAIN (zero proof)

honey lavender simple, lemon, soda water 8

HARVEST TIME (zero proof)

apple cider, lemon, pumpkin, sprite, cinnamon-nutmeg 8

WALK IN THE CLOUDS (zero proof)

pomegranate, lime, vanilla simple, soda 8

NON-APEROLIC SPRITS

non-alcoholic (0.5% abv) bubbles and N/A Aperol-esque Liqueur 14

NIX-CHELADA

n/a mexican lime lager (0.5% abv), mary mix, spicy rim, lime 13

AUTUMN COCKTAILS

HOLIDAY ROAD

Wild Roots cranberry vodka, Canton, lemon, apple cider, ginger beer, cinnamon-nutmeg 15

CRIMSON AND “CLOVE”R

clove infused gin, Campari, Licor 43, orange bitters 16

“FALL”ING DOWN 

Bourbon, all spice, Averna, lemon, simple, lemon bitters 15

OCTOBER SKY

Reposado tequila, pomegranate, vanilla, lime, topped with soda 14

TAVERN CLASSICS

WINTER IS COMING

house infused vodka, sparkling cava, lemon, simple 12

OLD MAN KRUSE N0.2

Four Roses bourbon, Ramazotti amaro, benedictine, orange bitters 16

barrel-aged on premises for two months 18

LONDON FOG

Empress gin, Canton ginger liqueur, St-Germain, lemon, lime 15

LOVE POTION #9

Wild Roots pear vodka, cranberry, lemon, simple I3

HEATWAVE

Bahnez mezcal, spicy infused tequila, pineapple, lime, agave 15

DESSERT COCKTAILS

TAVERN CHOCOLATE MARTINI

Baileys chocolate, Gifford’s vanilla, Five Farms Irish cream 16

KETEL ONE ESPRESSO MARTINI

Ketel One vodka, Mr. Black's coffee liqueur, cold brew, simple 15

MAKE IT ELVIS STYLE 2

PUMPKIN SPICE MARTINI

Kaluah, vodka, pumpkin, oat milk, pumpkin spiced rim 14

HOUSE SPECIALTIES

House Made Lemonade, Iced Tea, Arnold Palmer 4

Seasonal Lemonade (w/1 Refill) 5

AUTUMN COCKTAILS

HOLIDAY ROAD

Wild Roots cranberry vodka, Canton, lemon, apple cider, ginger beer, cinnamon-nutmeg 15

CRIMSON AND “CLOVE”R

clove infused gin, Campari, Licor 43, orange bitters 16

“FALL”ING DOWN 

Bourbon, all spice, Averna, lemon, simple, lemon bitters 15

OCTOBER SKY

Reposado tequila, pomegranate, vanilla, lime, topped with soda 14

TAVERN CLASSICS

WINTER IS COMING

house infused vodka, sparkling cava, lemon, simple 12

OLD MAN KRUSE N0.2

Four Roses bourbon, Ramazotti amaro, benedictine, orange bitters 16

barrel-aged on premises for two months 18

LONDON FOG

Empress gin, Canton ginger liqueur, St-Germain, lemon, lime 15

LOVE POTION #9

Wild Roots pear vodka, cranberry, lemon, simple I3

HEATWAVE

Bahnez mezcal, spicy infused tequila, pineapple, lime, agave 15

DESSERT COCKTAILS

TAVERN CHOCOLATE MARTINI

Baileys chocolate, Gifford’s vanilla, Five Farms Irish cream 16

KETEL ONE ESPRESSO MARTINI

Ketel One vodka, Mr. Black's coffee liqueur, cold brew, simple 15

MAKE IT ELVIS STYLE 2

PUMPKIN SPICE MARTINI

Kaluah, vodka, pumpkin, oat milk, pumpkin spiced rim 14

NON-ALCOHOLIC COCKTAILS

NO RAIN (zero proof)

honey lavender simple, lemon, soda water 8

HARVEST TIME (zero proof)

apple cider, lemon, pumpkin, sprite, cinnamon-nutmeg 8

WALK IN THE CLOUDS (zero proof)

pomegranate, lime, vanilla simple, soda 8

NON-APEROLIC SPRITS

non-alcoholic (0.5% abv) bubbles and N/A Aperol-esque Liqueur 14

NIX-CHELADA

n/a mexican lime lager (0.5% abv), mary mix, spicy rim, lime 13

HOUSE SPECIALTIES

House Made Lemonade, Iced Tea, Arnold Palmer 4

Seasonal Lemonade (w/1 Refill) 5

BRUNCH SPECIALTIES

ROSEMARY’S HOUND

Titos Rosemary infused vodka, grapefruit, salt rim 14

FRENCH EMPRESS

Empress elderflower, rose gin, lemon, simple, sparkling cava 14

KETEL ONE ESPRESSO MARTINI

Ketel One vodka, Mr. Black's coffee liqueur, cold brew, simple 15

TAVERN BLOODY MARY

house infused black pepper vodka, Tavern Mary mix, chili salt rim 12

great with rosemary infused Titos 3

TAVERN BLOODY MARIA

House infused hot pepper tequila, Tavern Mary mix, chili salt rim 12

MAKE ‘EM LOADED 

2 prawn skewer, charcuterie skewer, slice of bacon 8

MIMOSA MENU

honey lavender, orange, grapefruit, cranberry, pineapple 11

ADD LIQUEUR 2

Pomegranate PAMA 

St-Germain and lemon 

Canton and lime

Chambord

Créme de violette

Combier passionfruit 

WINE BY THE GLASS

BUBBLES

2023 Brut Rosé, Planet Oregon, Sowter, Willamette Valley, OR 11

2019 Brut, Argyle, Willamette Valley, OR 15

WHITE WINE

2024 Sauvignon Blanc, Patricia Green, Ribbon Ridge, OR 15

2023 Chardonnay, Sonoma Cutrer, Sonoma, CA 16

2023 Chardonnay “Basalt”, Granville, Willamette Valley, OR 17

2023 Pinot Gris, Archery Summit "Vireton," Willamette Valley, OR 13

2022 Riesling, Norris, Ribbon Ridge, OR 16

2024 Pinot Blanc, Soter, Willamette Valley, OR 16

ROSÉ

2021 The Guild, Quincy, WA 11

2024 Peyrassol, Mediterranee, FR 14

RED WINE

2021 Zinfandel/Petit Syrah. Camus, "The Walking Fool, CA 14

2017 Pinot Noir, Anderson Family. Dundee Hills. OR 18

2021 Cabernet Sauvignon, Abeja, Walla Walla. WA 18.50

2020 Maison les Alexandrins, Crozes-Hermitage. FR 18.50

2019 Domaine de Pellehaut, Bordeaux. FR 12

2022 Mouvedre, Cline, "Ancient Vines," Contra Costa, CA 12

DRAFT BEER & CIDER

PINTS 9

Ecliptic Phaser Hazy IPA, Portland, OR 6.5%

Ft. George Vortex IPA, Astoria, OR 7.7% abv

Good Life High Altitude Lager, Bend, OR 4.9% abv

pFriem Pilsner, Hood River, OR 4.9% abv

Barrel Mountain, Be Happy Hefe, Battle Ground, WA 4.7% abv

Level Brewing Pale Ale, Portland, OR 5.3% abv

Bauman's Loganberry Cider, Portland, OR 6% abv

Everybody's Brewing, Apricot Sour, White Salmon, WA 5.6% abv

WILD BASIN HARD SELTZERS

Oskar Blues Brewing, Northern Colorado (12oz. cans) - 7

ask your server about the flavors du jour 

NON-ALCOHOLIC BEER

Best Day Brewing, Sausalito, CA 

West Coast IPA (12oz can) 7

Mexican Lager (12oz can) 7

Wine by the Bottle - Short List

Sparkling

A03 NV Domaine Chandon, Brut, Carneros, CA 44

A27 NV Gran Moraine, Brut Rose, Yamhill-Carlton, OR 88

A24 NV Pol Roger “Reserve Brut”, Champagne, FR 135

A14 2021 Cantina di Sorbara “Notte Bianca Emilia Brut”, Emilia, IT 45

A02 2018 Corollary “X-Omni”, Blanc de Blancs, Willamette Valley, OR 111

A12 2016 Louis Nicaise “Cuvee Louis par Laure”, Brut, Champagne, FR 124

Light Bodied White

A44 2022 King Estate "Domaine", Pinot Gris, Willamette Valley. OR 38

A43 2022 Momo, Marlborough. NZ 36

C60 2021 Jonathan Didier Pabiot “Leon”, Sauvignon Blanc, Pouilly-Fume, FR 68

C27 2017 Pieropan, Soave Classico, IT 48

Chardonnay

A15 2023 Domaine Schaller Camille & Laurent, Chablis, FR 62

C18 2023 Rombauer Vineyards, Carneros, CA 85

C33 2020 Gran Moraine "Yamhill-Carlton". Yamhill-Carlton, OR 72

A52 22019 Albert Bicbot, Haute-Cotes de Nalits, FR 110

FF110 2019 Evening Land “La Source”, Eola-Amity, OR 115

A118 2017 Clos des Rocs "Les Mures", Pouilly-Loche, FR 73

FA100 2015 Flowers, Sonoma Coast, CA 88

Fuller Bodied White

A116 2018 Domaine Zind-Humbrecht “Roche Roulee”, Riesling,  Alsace, FR 51

A109 2018 Hyland Estates “Old Vine Riesling”, McMInnville, OR 42

A114 2016 Trimbach, Gewurztraminer, Alsace, FR 47

A112 2014 Robert Sinskey “Abraxas”, White Blend, Carneros, CA 60

Rose

A103 2022 Lange “Estate”, Willamette Valley, OR 42

A101 2021 Flowers, Sonoma Coast, CA 55

C03 2021 Pala “Chiaro di Stelle”, Sardinia, IT 40

Medium Bodied Red

L96    2020 Ricossa, Barbera D’Asti, IT 55

627 2019 Franco Serra, Barbaresco, IT 74

S201 2019 Renato Ratti, Nebbiolo, Langhe, IT 48

209 2020 San Felice, Chianti Classico, IT 46

L99 2017 Tornatore “Etna Rosso”, Nerello Mascalese, Etna, IT 58

FH100 2012 Bruno Giacosa, Barbera D’Asti, Piemonte, IT 128

Pinot Noir

S208 2021 North Valley Vineyards, Willamette Valley, OR 65

708 2021 Crowley “Four Winds”, Willamette Valley, OR 95

L98 2019 Belle Pente "Cuvee Classe", Willamette Valley, OR 82

306 2019 Jean-Michel Giboulot “Serpentieres”, Savigny-les- Beaune 1er Cru, FR 119

S109 2017 Bergstrom “Silice”, Chehalem Mountains, OR 165

006 2013 Cuvaison, Napa Valley, CA 90

FF108 1995 Louis Jadot, Clos Vougeot Grand Cru, FR 495

Full Bodied Red

S107 2021 Faust, Cabernet Sauvignon, Napa Valley, CA 82

L101 2021 Duckhorn, Merlot, Napa Valley, CA 75

FB102 2020 Maison les Alexandrins Crozes-Hermitage, FR 81

S207 2020 Justin, Cabernet Sauvignon, Paso Robles, CA 68

596 2017 Arnot Roberts, Syrah, Sonoma Coast, CA 85

701 2017 Casa de Uco “Salvaje”, Malbec, Uco Valley, AR 58

S211 2017 Klipsun “Red Mountain”, Cabernet Sauvignon, Woodinville, WA 170

207 2016 Foris, Merlot, Rogue Valley, OR 44

FI107 2014 Lokoya, Cabernet Sauvignon, Mt. Veeder, CA 480

1205 2012 Acianatico, Amarone della  Valpolicella Classico, IT 107

716 2012 Chateau Cantenac Brown, Margaux Grand Cru Classe, FR 141

FM104 2006 Batasiolo “Vigneto Cerequio”, Barolo, IT 125

FG105 2001 Turley “Hayne Vineyard”, Petit Syrah, Napa Valley, CA 265

*full off-menu wine list available upon request