Menu.
Breakfast Highlights
Eggs St. Martin
Two soft-poached eggs atop Columbia River Steelhead, served on an English muffin with house-made hollandaise sauce and crispy hash browns.
Drunken Logger
Three-egg omelet with julienned onion, applewood smoked bacon, sausage, ham, and Tillamook cheddar cheese
Stuffed Hash Browns
Diced ham, sausage, and applewood smoked bacon layered between crisy hashbrowns and Tillamook cheddar cheese, smothered in country gravy
Brioche Bread French Toast
Vanilla bean custard Brioche bread topped with powdered sugar, toasted walnuts, and blackberry coulis.
Lunch Highlights
Forager Bowl
Tumeric marinated tofu served along with a garlic and forest mushroom confit, julienned bell pepper and onion medley, sauteed spinach, sundried tomato on a bed of farro and topped with a spicy garlic sauce.
Margherita Flatbread
Oven-baked flatbread with herb-infused tomato sauce, fresh mozzarella, and basil chiffonade
Back Nine Burger
1/3 lb patty on a sesame seed bune with white American cheddar cheese, mayonnaise, green leaf lettuce, tomato, pickles, and shave onion.
Fried Fish Sandwich
4-ounce microbrew beer-battered filet, topped with lettuce, tomato, and caper dill tartar sauce, on a toasted ciabatta roll.
Dinner Highlights
Pacific Cioppino
Tomato fennel broth with Columbia River Steelhead, Manila clams, white fish, and prawns topped with Parmigiano-Reggiano and Italian parsley
Chicken Parmigiana
Seasoned chicken breast, pounded thin, coated in seasoned Italian breadcrumbs, and fried to perfection, served with a seasonal vegetable and creamy Parmesan polenta.
Smoked Salmon Spread
Caper dill smoked salmon spread served with baguette and kalamata olive tapenade.
Lamb and Polenta
Slow-roasted bone-in lamb shank served with creamy Parmesan polenta, lamb demi glaze, and roasted heirloom carrots.
