Papa Haydn East Lunch Menu

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.

STARTERS

Soup du Jour cup 6 / bowl 8

Field Greens candied hazelnuts, julienned pink lady & dehydrated granny smith apples, creamy apple cider vinaigrette 10

Small Caesar romaine hearts, Caesar dressing, croutons, shaved parmigiano-reggiano 9

Fondue fontina and Cypress Grove chèvre, apples, green beans, baguette 14

Jo’s Pâté Draper Valley chicken livers, cognac, apple chutney, pickled red onions, crostini 13

Hama Hama Manilla Clams fennel sausage, smoked onions, red bell
peppers, white wine, butter and garlic-buttered baguette 13

Entrées

Mac 'n’ Cheese coral pasta, manchego mornay, seasonal greens, crushed red chili flakes 13 add bacon 14.5

Risotto wild mushrooms**, buttered leeks, garlic, parsley, red peppers, shaved fennel slaw, truffle oil 18

Hunter’s Pasta Pasta Del Sol fettuccine, organic chicken, mushrooms, oven-dried tomatoes, fresh herb cream sauce, parmigiano-reggiano 18

Flat Iron Steak 6oz flat iron, herbed butter, seared rapini, black truffle salt fries 23

Fish* pan seared fish, honey mustard glaze, sweet potato cakes, apple cider braised red cabbage market price

Sandwiches

Sandwiches served with, cucumber salad, hand-cut fries or field green salad.

Burger* Painted Hills beef, lettuce, red onion, tomato, potato bun 14.5 add Tillamook cheddar, gruyere, gorgonzola, swiss 1.25 add bacon 2

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

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

Salmon Belly Club house smoked salmon belly bacon, house tartar sauce,
butter lettuce, tomato, avocado spread, brioche 14.5

Portobello Philly sautéed portobello mushrooms, red peppers and onion, white American cheese, mushroom au jus, baguette 13.75

Entrée Salads

Oregon Bay Shrimp* lettuce blend, capers, water chestnuts, feta, creamy tarragon dressing 14.75

Cobb lettuce blend, turkey, avocado, bacon, tomato, hard-boiled egg,* aged gorgonzola, roasted garlic dressing 16

Smoked Trout Nicoise house smoked trout, fingerling potatoes,
oil-cured olives, capers, cherry tomatoes, pickled egg, arugula 16

Caesar* romaine hearts, Caesar dressing, croutons, shaved parmigiano-reggiano 13

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

SOUPS & SIDES

French onion soup gratinée 10.25

Seasonal Vegetables 6

Hand-cut 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 under-cooked 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 Painted Hills 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.