| Fried Green Tomatoes |
$7.00 |
With orange, cumin and green chili mayonnaise |
| Chevre Cheese Fondue |
$10.00 |
Classic swiss cheese fondue brightened with the addition of chevre cheese; served with apples and bread |
| Dungeness Crab Beignets |
$12.00 |
Savory fritters on creole spiced apricot martmalade with fresh greens drizzled with reduced balsamic vinegar |
| Bucked of Steamer Clams Widmer |
$11.00 |
One half lb. fresh willopa bay manila clams steamed in a heffewlezen broth with lemon, chili flakes, garlic and parsley |
| Calamari Fritti |
$10.00 |
Flash-fried calamari tubes and tentacles in seasoned rice flour and served with lime wedges and creole spiced mayonnoise |
| Hand-Tossed Caesar Salad |
$6.00 |
Hearts of romaine combined with fresh arugula, roasted garlic caesar dressing, croutons, and parmeson cheese |
| Grilled Caesar Salad |
$15.00 |
Grilled hearts of romaine combined with roasted garlic caesar dressing, croutons, parmesan cheese and topped with a grilled lemon-peppered chicken breast, sub smoked salmon add $1.00, sub crab and sh |
| Fresh Pear and Spinach Salad |
$8.00 |
With red onion, roasted hazelnuts, orange zest, goat cheese and a blueberry-orange vinaigrette |
| House Salad of Mixed Greens |
$4.50 |
With your choice of our house-made dressings feta cheese and dill honey-celery seed, bear river ranch |
| Brandied Cream of Tomato |
$4.00 - $7.00 |
Dill and bleu cheese soup or cheri's new england style clam chowder |
| Cheeseburger Classic with Hand-Cut Fries |
$10.00 |
Kathy calvin, chinook coffee co. char-broiled 1/3 lb. harmone free burger patty with tillamook white cheddar cheese, lettuce, tomato, onion, dill pickle and our secret sauce. Add two thick rashers of |
| New Orleans Muffaletta Burger |
$11.00 |
1/3 lb harmone free ground beef patty char-briled and topped with muffaletta alive relish, feta cheese and lettuce and served on a ciabatta roll with hand-cut fries |
| Fish & Shrimp Cake Sandwich with Hand-Cut Fries |
$11.00 |
A house-made fresh red rockfish and shrimp cake made with pickled ginger, sweet bell pepper and parmesan cheese on a bun with fresh lettuce, tomato, and parsley-coper mayannoise |
