SHARABLE PLATES

Autumn Buratta Board - Fresh burrata cheese, prosciutto, poached pears, pumpkin creme brulee, dried apricots, candied hazelnuts, goat’s cheese torte topped with pear and apple jam, grilled bread (gf option) – 24

Warm Crab and Artichoke Dip - Generous portions of crab & artichoke in a creamy dip with spinach and basil, and served with grilled garlic crostini (gf option) - 17

Ahi Tartare - Tossed in house-made yuzu passionfruit poke sauce, stacked between diced avocado tossed with lime and wasabi and sesamesoy-marinated cucumbers, served with wonton chips* - 18

Skewered Surf & Turf - Grilled marinated steak bites and seasoned prawns, atop asian slaw and crispy potatoes – 23

Crispy Fried Brussels Sprouts - Slivered bacon, shaved manchego, and our tangy green goddess dressing – 12

Garlic Rosemary French Fries or Sweet Potato Fries - House-made fry sauce - 8

SOUPS - Tomato Bisque or our Soup du Jour - seasonally created, freshly garnished - 7/10

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

Seared Ahi Niçoise - Fresh farm greens, grilled baby gem lettuces, pickled red onion, cherry tomatoes, fingerling potatoes, hard boiled egg, Niçoise olives and anchovy tapenade, green beans and our red wine and dijon vinaigrette* – 22

The Tavern Wedge - Iceberg lettuce, crumbled bleu cheese, bacon, diced cherry tomatoes, radish, crispy shallots, house-made french dressing - 9/15

Fall Splendor Salad – Arugula, roasted delicata squash, figs, candied hazelnuts, and herbed chevre cheese with sherry fig vinaigrette – 10/17

Tavern Caesar - Romaine hearts, grilled radicchio, and baby gem lettuce, spiced focaccia croutons, classic lemon anchovy and parmesan dressing, and parmesan tuile – 8/15

SIDE DISHES

Autumn vegetable gratin - 10 | Garlic cheddar mashed potatoes - 8 | Truffled mac and cheese - 9 | Crab risotto - 16 g.f. mac and cheese - 9 | Grilled asparagus with drizzled balsmic reduction - 9 | Grilled broccolini with romesco sauce - 10

ENTRÉES

Butternut Squash & Gorgonzola Ravioli - add chicken 8 | prawns 12 | salmon 15 | hanger steak 15

Brown butter sauce, crispy shallots, pecorino romano, roasted butternut squash, burrata, chives, and balsamic reduction - 25

Pan-Seared Salmon - Topped with apple cider beurre blanc, served with asparagus and a fall gratin of leeks, potatoes, zucchini, sweet potatoes and parmesan – 38

Roasted Halibut & Crab Risotto - Wild halibut fillet served with a dungeness crab, lump crab risotto with leeks and butternut squash, lemon beurre blanc – 42

Tavern’s Steamer Clam Chowder - 1/2lb steamed in-shell clams atop a chowder stew of bacon, thyme, crispy potatoes, cherry tomatoes, lemon, and grilled ciabatta - 23

Molasses-Brined Pork Chop - Brined and grilled pork chop topped with an apple leek compote, served atop a white cheddar polenta, accompanied by roasted delicata squash – 32

Hanger Steak - Soy ginger marinated hanger steak, charred seasonal vegetables over romesco, micro greens, garlic rosemary fries* – 32

Grilled 14 oz New York Steak - With a blue cheese compound butter, served with garlic and white cheddar mashed potatoes, roasted heirloom carrots and grilled asparagus* – 54

Black Pepper Honey-Drizzled Fried Chicken (gf fried chicken w/ gf mac and cheese available) - Boneless leg and thigh, battered and fried, with truffled mac n cheese and grilled seasonal vegetables or bacon-braised collard greens - 23

SANDWICHES gluten-free bun 2 | Beyond Burger 2

Seared Ahi Burger - Soy ginger glazed ahi with cabbage and carrot slaw and wasabi aioli, served on a brioche bun with breaded and fried avocado; choice of garlic rosemary fries, sweet potato fries, or greens* – 24

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

Aged Cheddar Burger - Half-pound patty with bacon, Cheddar, aioli, house pickles, butter lettuce, and brioche bun – 22

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

20% gratuity added to parties of 6pp or more | $3 split plate fee

LUNCH COMBO $20

(available 11:30-1:30)

Cup of Soup or Bisque OR Small Caesar, Wedge, or Autumn Salad

Half Reuben, Chicken Club, or Cubano

Draft Beer, House Wine, or Soft Drink

SHARABLE PLATES

Autumn Buratta Board - Fresh burrata cheese, prosciutto, poached pears, pumpkin creme brulee, dried apricots, candied hazelnuts, goat’s cheese torte topped with pear and apple jam, grilled bread (gf option) – 24

Warm Crab and Artichoke Dip - Generous portions of crab & artichoke in a creamy dip with spinach and basil, and served with grilled garlic crostini (gf option) - 17

Crispy Fried Brussels Sprouts - Slivered bacon, shaved manchego, and our tangy green goddess dressing - 12

French Fries or Sweet Potato Fries - Our garlic rosemary fries or sweet potato waffle fries - 8

SOUP

Tomato Bisque - piquillo pepper, croutons 7/10

Soup du Jour - seasonally inspired, freshly garnished - 7/10

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

Seared Ahi Niçoise - Fresh spring greens and grilled baby gem lettuces with pickled red onion, fingerling potatoes, hard-boiled egg, niçoise olives and anchovies, tapenade, green beans, and red wine–dijon vinaigrette - 22

The Tavern Wedge - Iceburg lettuce, crumbled bleu cheese, bacon, diced cherry tomatoes, house-made french dressing 9/15

Autumn Splendor Salad – Arugula, roasted delicata squash, figs, candied hazelnuts, herbed chevre cheese with a balsamic fig reduction and olive oil – 9/16

Tavern Caesar - Romaine hearts, grilled radicchio, and baby gem lettuce, spiced focaccia croutons, classic lemon-anchovy dressing, and a parmesan tuile - 8/15

SANDWICHES (gf buns available +2) - sandwiches come with choice of garlic rosemary fries, sweet potato fries or tossed greens

Blackened Salmon- Spicy blackened salmon, dill remoulade, fennel, red onion and lemon slaw, butter lettuce, on focaccia- 19

El Carman Cubano – ham, roasted pork shoulder, swiss cheese, dijon mustard, house-made spicy pickles, and aioli on focaccia- 16

The Tavern Burger - Half-pound patty with bourbon and brown sugar–caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, aioli, house pickles, and brioche bun* - 25

Aged Cheddar Burger - Half-pound patty with bacon, cheddar, aioli, house pickles, butter lettuce, and brioche bun* - 22

Seared Ahi Burger - Soy-ginger glazed ahi with cabbage and carrot slaw and wasabi aioli, topped with breaded and fried avocado on brioche* - 24

Classic Reuben - Corned beef, sauerkraut, Swiss cheese, Russian dressing, grilled rye bread - 17

Grilled Chicken Club - Grilled organic chicken breast, bacon, avocado, arugula, and garlic aioli on ciabatta - 17

SIDES DISHES

Autumn vegetable gratin - 10 | Garlic cheddar mashed potatoes - 8 | Truffled mac and cheese - 9 | Crab risotto - 16 g.f. mac and cheese - 9 | Grilled asparagus with drizzled balsmic reduction - 9 | Grilled broccolini with romesco sauce - 10

LUNCH ENTREES

Hanger Steak & Fries - soy and ginger marinated hanger steak, charred seasonal vegetables with romesco sauce, garlic rosemary french fries* - 28

Butternut Squash & Asigao Ravioli - add chicken 8 | prawns 12 | salmon 15 | hanger steak 15

Brown butter sauce, crispy shallots, pecorino romano, butternut cubes, burrata, chives, and balsamic reduction - 25

Black Pepper Honey-Drizzled Fried Chicken (gf fried chicken and gf mac and cheese available) - Boneless leg and thigh battered and fried, with truffled mac and cheese, grilled seasonal vegetables or collard greens - 23

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

20% gratuity added to parties of 6pp or more | $3 split plate fee

FRESH BEIGNETS - with fresh berries and powdered sugar, jam 12  

STACKED AVOCADO TOAST - creamy avocado spread, charred corn salsa, prosciutto, arugula walnut pesto, sprouts, fresh burrata cheese, aged balsamic reduction, two eggs your way 18  

THE OLD FASHIONED - two eggs your way, choice of bacon or sausage, crispy potatoes or seasoned chunky tomato avocado salsa, choice of sourdough, dark rye or whole wheat toast, 16  

PUMPKIN HAZELNUT PANCAKES – two pumpkin buttermilk pancakes with white chocolate chips topped with candied hazelnuts and sprinkled powdered sugar 15  

GARDEN SCRAMBLE - mushrooms, spinach, bell peppers, broccolini and onion, with fontina cheese and chunky tomato avocado salsa, choice of side greens or crispy potatoes 16  

CARAMEL APPLE FRENCH TOAST – egg battered wheat bread, butter seared, topped with fresh sliced apple finished caraml drizzle, candied hazelnuts and dusted with powdered sugar 17  

BISCUITS AND GRAVY - two white cheddar biscuits, sausage gravy, two eggs your way, 15  

HANGER STEAK “CHEF’S BOWL” - (your chance to eat like a pro): medallions of hanger steak atop a breakfast bowl of, bacon, chorizo, roasted potatoes, peppers, spinach, avocado, topped with two eggs your way 19  

HOUSE-SMOKED ALASKA SALMON & AVOCADO BENEDICT - stacked on a homemade biscuit, drizzled with herbed hollandaise; choice of side greens, crispy potatoes or chunky tomato avocado salsa 19  

PIT-SMOKED PENDLETON HAM BENEDICT - poached eggs, local ham, spinach on homemade biscuit, drizzled with hollandaise; choice of side greens, crispy potatoes or chunky tomato avocado salsa 17  

CORNED BEEF HASH & EGGS - house corned beef with onion, leek, garlic and gold pota- toes hashed on the grill then drizzled with stone ground mustard hollandaise, topped with two eggs your way 20  

WESTERLY OMELETTE – pit ham and sweet peppers, mushrooms and caramelized onion with fontina cheese, hollandaise drizzle, with crispy potatoes, mixed greens or chunky tomato avocado salsa 18  

TAVERN CEASAR SALAD - Romaine hearts, grilled radicchio, and baby gem lettuce, spiced focaccia croutons, classic lemon anchovy and parmesan dressing, and parmesan tuile – 8/15 add chicken 8 | prawns 12 | salmon 15 | hanger steak 15  

THE WEEKENDER – half pound burger with ham, fried egg, white cheddar, red onion, butter lettuce and tomato with house pickles and garlic aioli on a toasted bun. garlic rosemary fries, sweet potato fries or fresh fruit 23  

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 

SIDES

2 Eggs 7.0 | Bacon or Sausage 6 | Fried Brussels Sprouts 12 | Garlic Rosemary Fries 8 | Two Pancakes 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. 

BRUNCH COCKTAILS

TAVERN BLACK PEPPER BLOODY MARY - black pepper-infused vodka (or tequila) , house-made mary mix, crispy bacon, chili salt rim 15  

FRENCH EMPRESS - Empress elderflower rose gin, lemon simple, sparkling cava 14 

 WINTER IS COMING - house infused vodka, sparkling cava, lemon, simple 13  

OLD MAN KRUSE No.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

ESPRESSO MARTINIS 

KETEL ONE ESPRESSO MARTINI - ketel one vodka, mr. black's coffee liqueur, cold brew, simple 15  

ABUELITA’S MEXI-MOCHA - a spicy blend of mezcal, mole bitters, scrappy’s fire tincture. mr. blacks coffee liqueur, cold brew, simple 17  

THE FARMER’S PICK-ME-UP - our signature “old man kruse” espress-ified: four roses bourbon, ramazotti amaro, benedictine, orange bitters with cold brew and coffee liqueur 17  

SALTED CARAMEL ESPRESSO -  salted caramel, ketel one, cold brew, mr. blacks coffee liqueur 16  

EAST MEETS WEST -  kraken rum, mr. blacks coffee liqueur, cold brew, chai simple 15

NON-ALCOHOLIC COCKTAILS 

SALTED CARAMEL COLD BREW - salted caramel, cold brew, half & half, caramel drizzle 9  

WAKE ME UP BEFORE YOU GO GO - cold brew, vanilla simple, half & half, cinnamon and nutmeg 8  

DIRTY CHAI - chai simple, cold brew, half & half, cinnamon garnish 9  

NON-APEROLIC SPRITZ -  (0.5% abv) non-alcoholic bubbles and n/a aperol-esque liqueur 14  

HUGO FAUX SPRITZ - (0.5% abv) n/a elderflower liqueur, n/a bubbles, soda, mint 13  

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

DRAFT BEER & CIDER 

Vanguard, Hella Hefe, Hefeweizen, Wilsonville, OR 5.1%  

Queens & Sons Hazy IPA, Hood River, OR 5.3% abv  

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

Everybody’s Brewing CoPilot Pilsner, White Salmon, WA 4.9 abv  

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

Gigantic Pale Ale, Portland, OR 5.6% abv  

Rotating seasonal beer and cider available, ask your server!

NON-ALCOHOLIC BEER 

Best Day Brewing, Sausalito, CA / West Coast IPA  

Mexican Lager – 7 

MIMOSA MADNESS 

MIMOSAS 11 | MIMOSA CARAFE 40 

honey, lavender, orange, grapefruit, cranberry, pineapple 

ADD LIQUEUR 4 - Canton & lime, Chambord, Creme de Violette, PAMA pomegranate, St-Germain & lemon, Passionfruit

WINES BY THE GLASS 

HOUSE WINES 

chardonnay, pinot gris, cabernet, bubbles 9 

BUBBLES 

2019 Brut, Argyle, Willamette Valley, OR 15  

NV Campo Viejo Brut Rose Cava, Spain, 12 

ROSE 

024 Stoller, Willamette Valley, OR 13

2024 Triennes, Provence, FR 12 

WHITE WINE 

2023 Sauvignon Blanc, Roc de La’Abbaye, Loire, FR 13  

2023 Chardonnay, Markham, Napa Valley, CA 16  

2019 Chardonnay, Anderson Family, WV, OR 18  

2023 Pinot Gris, Archery Summit "Vireton," WV, OR 14  

2024 Pinot Grigio, Tomassi, Venito, IT 12  

2024 Pinot Blanc, Kientzler, Alsace, FR 16

RED WINE 

2021 Zinfandel/Petit Syrah, Caymus, "The Walking Fool," CA 15  

2023 Pinot Noir, Colene Clemmens “Dopp Creek”, WV, OR 18  

2022 Pinot Noir, J Christopher “JJ,” Willamette Valley, OR 14  

2021 Cabernet Sauvignon, Abeja, Walla Walla, WA 19  

2023 Montepulciano d’ Abruzzo, La Quercia, Abruzzo, IT 11  

2022 Mourvedre, Cline, "Ancient Vines," Contra Costa, CA 13 

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

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

HAPPY HOUR AVAILABLE 3-5pm DAILY TO PARTIES OF 12 PERSONS AND FEWER (for larger groups, please call us or email events@tavernonkruse.com in advance)

TRUFFLED HOT POTATO CHIPS - fresh-fried with, salt, chives and white truffle oil - 8

GARLIC ROSEMARY FRIES or SWEET POTATO FRIES - served with ketchup and/or fry sauce- 8

WEDGE SALAD - Iceberg lettuce, crumbled bleu cheese, bacon, diced cherry tomatoes, radish, crispy shallots, house-made french dressing - 8

CAESAR SALAD - romaine hearts, grilled radicchio, spiced focaccia croutons, classic lemon, parmesan & anchovy dressing - 8

BUTTERNUT SQUASH & GORGONZOLA RAVIOLI (3) - brown butter marsala cream, garlic, crispy shallots shredded parmesan - 10

HUMMUS - grilled pita, garlic, tahini, crudite, espelette, lemon, extra virgin olive oil - 10

GLUTEN FREE WHITE TRUFFLE MAC & CHEESE** - gluten-free pasta baked in a four-cheese sauce - 10

FRIED BRUSSELS SPROUTS - with bacon, manchego and green goddess dressing -10

GRILLED JALAPENO POPPERS (3) - bacon, cream cheese, fontina and cheddar, chives - 10

STREET TACOS (2) - salmon, steak, chicken or crispy fried breaded avocado, salsa, cilantro, radish, onions, lime - 10

MUSHROOM FLATBREAD - mixed mushrooms, mozzarella & fontina, arugula, balsamic reduction on a 12” flatbread - 12

CHEDDAR BURGER SLIDERS (3) - cheddar, aioli, house pickles, lettuce, brioche bun - 12

GLUTEN FREE FRIED CHICKEN SANDWICH** - butter lettuce, garlic aioli, black pepper honey and house pickles, oatfield bakery gluten-free bun - 12

AHI POKE NACHOS (4) - four fried wonton wrapper chips topped with diced ahi tuna poke, drizzled with soy-ginger glaze, wasabi aioli, pumpkin seeds - 14

BACON, PEAR & FONTINA FLATBREAD - applewood smoked bacon, anjou pears, roasted garlic base, fontina, chives, balsamic drizzle on a 12” flatbread - 14

STEAK BITES & FRIES - soy and ginger marinated steak bites, horseradish sauce, garlic rosemary fries - 14

Happy Hour menu items may not be ordered to go. 20% Gratuity added for parties of 6 or more. Checks may be split up to 4 ways.

*Contains or may contain raw ingredients; consuming raw or undercooked animal products may increase your risk to foodborne illness

**We do not operate a gluten-free kitchen so items marked as "gluten free" SHOULD NOT be consumed by guests with gluten allergies

TWENTIETH CENTURY CLASSIC COCKTAILS

OR ANY WELL DRINK - $10

MARGARITA - tequila, lime juice, lemon juice, simple

MANHATTAN - bourbon, sweet vermouth, angostura bitters

LEMON DROP - vodka, lemon juice, triple sec, sugar rim

MARTINI - vodka, dry vermouth, olive

GIMLET - gin, lime juice, simple syrup

NON & LOW-ALCOHOLIC COCKTAILS

BOBBING FOR APPLES - hot apple cider, salted caramel with whip cream, cinnamon & nutmeg 8

THEPEAR NECESSITY - cock & bull ginger beer, pear puree, lime, simple, 8

HUGO FAUX SPRITS - (0.5% abv) n/a elderflower liqueur, n/a bubbles, soda, mint 14

NON-APEROLIC SPRITZ - 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

DRAFT BEER & CIDER PINTS 6

Vanguard, Hella Hefe, Hefeweizen, Wilsonville, OR 5.1%

Queens & Sons Hazy IPA, Hood River, OR 5.3% abv

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

Everybody’s Brewing CoPilot Pilsner, White Salmon, WA 4.9 abv

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

Sunriver Rippin Pale Ale, Bend, OR 6.0 % abv

Rotating seasonal beer and cider available, ask your server!

WILD BASIN HARD SELTZERS 7

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

ask your server about the flavors du jour

NON-ALCOHOLIC BEER 7

Best Day Brewing, Sausalito, CA

West Coast IPA (12oz can)

Mexican Lager (12oz can)

HAPPY HOUR WINES 9

Chardonnay, Sauvignon Blanc, Pinot Grigio

Pinot Noir,

Merlot, Pinot Noir

AUTUMN COCKTAILS

Chill In the Air - house-infused fig bourbon, maple simple, chocolate and lemon bitters 14

Falling Star - gin ginger syrup, dry curacao, lime 15

Pear and Loathing in L.O. - 100% agave blanco tequila, pear puree, vanilla simple, lemon, a dash of cinnamon and nutmeg with a salty sweet rim 15

TAVERN CLASSICS

Old Man Kruse No.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

Winter Is Coming - house infused vodka, sparkling cava, lemon, simple 13

Heatwave - bahnez mezcal, spicy infused tequila, pineapple, lime, agave 15

DESSERT COCKTAILS

Key Lime Pie Martini - vodka, vanilla giffords, lime juice, simple, brown sugar rim 16

Ketel One Espresso Martini - ketel one vodka, mr. black's coffee liqueur, cold brew, simple 15

Make It Elvis Style 2

Spanish Coffee - 151-proof rum, kaluah, triple sec, coffee, whipped cream, sugar rim 14

NON-ALCOHOLIC COCKTAILS

Bobbing for Apples - hot apple cider, salted caramel with whip cream, cinnamon & nutmeg 8

Wake Me Up Before You Go Go - cold brew, vanilla simple, half & half, cinnimon and nutmeg 8

The Pear Necessity - cock & bull ginger beer, pear puree, lime, simple, 8

Non-Aperolic Sprits - (0.5% abv)non-alcoholic bubbles and n/a aperol-esque liqueur 14

Hugo Faux Spritz - (0.5% abv) n/a elderflower liqueur, n/a bubbles, soda, mint 14

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

*orgeat syrup contains almonds

WINES BY THE GLASS

BUBBLES

2019 Brut, Argyle, Willamette Valley, OR 15

NV Poema Brut Rose Cava, Spain, 12

WHITE WINE

2023 Sauvignon Blanc, Roc de La’Abbaye, Loire, FR 13

2023 Chardonnay, Markham, Napa Valley, CA 16

2019 Chardonnay, Anderson Family, Dundee Hills, OR 18

2023 Pinot Gris, Archery Summit "Vireton," Willamette Valley, OR 14

2024 Pinot Grigio, Tomassi, Venito, IT 12

2024 Pinot Blanc, Kientzler, Alsace, FR 16

ROSE

2024 Stoller, Willamette Valley, OR 13

2024 Peyrassol, Mediterranee, FR 15

RED WINE

2021 Zinfandel/Petit Syrah, Caymus, "The Walking Fool," CA 15

2023 Pinot Noir, Colene Clemmens “Dopp Creek”, WV, OR 18

2022 Pinot Noir, J Christopher “JJ,” Willamette Valley, OR 14

2021 Cabernet Sauvignon, Abeja, Walla Walla, WA 19

2023 Montepulciano d’ Abruzzo, La Quercia, Abruzzo, IT 11

2022 Mourvedre, Cline, "Ancient Vines," Contra Costa, CA 13

DRAFT BEER & CIDER - PINTS 9

Vanguard, Hella Hefe, Hefeweizen, Wilsonville, OR 5.1%

Queens & Sons Hazy IPA, Hood River, OR 5.3% abv

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

Everybody’s Brewing CoPilot Pilsner, White Salmon, WA 4.9 abv

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

Sunriver Rippin Pale Ale, Bend, OR 6.0 % abv

Rotating seasonal beer and cider available, ask your server!

WILD BASIN HARD SELTZERS - 7

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

ask your server about the flavors du jour

NON-ALCOHOLIC BEER - 7

Best Day Brewing, Sausalito, CA

West Coast IPA (12oz can)

Mexican Lager (12oz can)

HOUSE NON-ALCOHOL SPECIALTIES

lemonade, iced tea, Arnold Palmer 4

other fruity lemonades (w/1 refill) 5

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