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 5.50/bowl 7

Organic Field Greens toasted hazelnuts, gorgonzola, julienne granny smith apples, balsamic vinaigrette 7

Small Caesar romaine hearts, Caesar dressing, croutons, shaved parmigiano-reggiano 7

Fondue fontina and Cypress Grove chèvre, apples, green beans, baguette 11

Jo’s Pâté Draper Valley chicken livers, cognac, apple chutney, pickled red onions, crostini 12

Hama Hama Manilla Clams ale steamed clams, shallots, whole grain mustard, crostini 12

Entrées

Mac 'n’ Cheese coral pasta, manchego mornay, seasonal greens, crushed red chili flakes 12 add bacon 13

Spring Risotto English peas, watercress pureé, spring onions, watercress salad with lemon & shaved radish 17

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

Market Fish* Yukon gold potatoes, citrus braised rainbow carrots, spring onion, white wine-lemon-caper butter sauce 20

Steak Frites Painted Hills flat iron steak, duck fat bernaise, shoestring potatoes, vegetable du jour 20

Sandwiches

Choose cucumber salad, hand-cut fries or field green salad.

Pulled Pork Sandwich smoked onion Carolina BBQ sauce, creamy apple cider slaw, pickled onions, potato bun 13

Burger* Painted Hills beef, lettuce, red onion, tomato, potato bun 12 add tillamook cheddar, gruyere, gorgonzola, swiss 1 add bacon 2

Reuben pastrami, swiss, kraut, remoulade,* grilled rye 12.75

Croque Monsieur Niman Ranch ham, aged gruyere, grilled parmesan brioche, dijon & aioli* 13 also available with turkey

Portobello Muffaletta roasted portobello mushrooms, house-smoked onions, olive salad, and chèvre, served on toasted ciabatta 12

Entrée Salads

Oregon Bay Shrimp* lettuce blend, capers, water chestnuts, feta, creamy tarragon dressing 14

Cobb lettuce blend, turkey, avocado, bacon, tomato, hard-boiled egg,* aged gorgonzola, roasted garlic dressing 15

Smoked Trout Nicoise house smoked trout, fingerling potatoes, oil-cured olives, capers, cherry tomatoes, pickled egg,* arugula 14

Caesar* romaine hearts, Caesar dressing, croutons, shaved parmigiano-reggiano 11

Warm Baby Kale & Mushroom Salad** wild mushrooms, pine nuts & shallots in a sherry vinaigrette 10

add to any salad grilled chicken 4 smoked salmon 5 bay shrimp 5 grilled salmon 5

SOUPS & SIDES

French onion soup gratinée 9

Seasonal Vegetables 5

Hand-cut Fries 5

Cucumber Salad 4

Executive Chef Kevin Dushane Sous Chef Chancy Padgett

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 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.