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.
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
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, white asparagus, 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
Choose cucumber salad, hand-cut fries or field green salad.
Fried Chicken Sandwich southern fried chicken, iceberg lettuce, tomato, bacon lardons, gorgonzola dressing, jalapeno spiked bread & butter pickles, house-made hot sauce, 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
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.