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Dinner   |   Lunch   |   Brunch   |   Happy Hour   |   Dessert   |   Wine & Cocktails

Papa Haydn East Brunch Menu

Served Sundays Only from 10 am - 3 pm

Items on our menu may change daily. Seasonal offerings and availability, as well as the inspiration and creativity of our kitchen team, all contribute to these changes. The menu below may not exactly reflect our current offerings.

BRUNCH MENU   

French Toast    Grand Central battered brioche, seasonal compote, maple butter   11.75                                                                       add bacon or grilled ham   4

Croque Madame   brioche, ham, sunny-side up egg, manchego mornay, smoky maple syrup   13

Hash Sabra pastrami, peppers, onions, creole mustard, poached egg 14,25

Pork Schnitzel panko-breaded pork loin, herbed gravy, bacon braised chard, two sunnyside up eggs 14.25

The following items are served with a choice of home-fries, beet and mint salad, or a mixed green salad with balsamic vinaigrette

Two Eggs   cooked to preference and served with applewood smoked bacon or grilled Niman Ranch ham   12

Omelette  Du Jour   13.5

Scramble  Du Jour  14.5

Eggs Benedicts:

          Veggie   two poached eggs, grilled roma tomato, arugula, hollandaise   13.25

          Classic   two poached eggs, Niman Ranch smoked ham, hollandaise   14.25

          Seafood Cakes  two poached eggs on pan fired smoked salmon and bay shrimp cakes, hollandaise   14.25

 

 

SUNDAY LUNCH Served from 12 - 5 pm

 

SALADS

Fondue fontina and Cypress grove chevre, apples, green beans, baguette 14

Field Greens   candy stripe beets, pistachios, goat cheese, honey-balsamic vinaigrette   10  

Bay Shrimp Salad*   capers, water chestnuts, feta, creamy tarragon dressing   14.75

Caesar Salad*   hearts of romaine, croutons, parmigiano-reggiano   13

add to any salad:     grilled chicken  6 bay shrimp  6         grilled salmon   8

SANDWICHES

Served with cucumber salad, fries or a field green salad.

Burger*   Highland Oak Farm Black Angus beef, potato bun, lettuce, red onion, tomato   14.5   add Tillamook cheddar, gruyere, gorgonzola or swiss cheese1.25 add bacon 1.75

Croque Monsieur   Niman Ranch ham, aged gruyere, grilled parmesan brioche, dijon aioli*   14   also available with turkey

Reuben   pastrami, swiss, sauerkraut, remoulade,* grilled rye   14

Salmon Belly Club

PASTA 

Hunter’s Pasta   fettuccine, organic chicken, mushrooms, oven-dried tomatoes, herb cream sauce, parmigiano-reggiano   15

SOUPS & SIDES

Soup of the day   cup 6 / bowl 8

Hand-cut french fries   5

Cucumber Salad   4

Executive Chef Chancy Padgett            Sous Chef Jamey Anderson

A non-mandatory gratuity of 18% may be added to parties of 6 or more.

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. **wild mushrooms: not an inspected product.

Whenever possible, we source our product from the following organic growers:

 Nature’s Fountain Farm                       Highland Oak Ranch                      Gathering Together Farm

Sauvie Island Organics                         Hama Hama Oyster Co.                 Carlton Farms

Blue Truck Produce                              Cascade Organics                          Anderson Valley Ranch

Pasta Del Sol                                         Paradise                                          Zoe’s Meat

Kookoolan Farms                                 Tails & Trotters                               Groundwork Organics

Thanks for helping us support sustainable farmers, ranchers and fishermen.