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

PAPA HAYDN EAST DINNER 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

Organic Field Greens   candied walnuts, dried cranberries, blue cheese, cranberry-champagne vinaigrette   8

Small Caesar     romaine hearts, Caesar dressing, croutons, shaved parmigiano-reggiano 8

Fondue   fontina and Cypress Grove chèvre, apples, green beans, baguette   13

Jo’s Pâté   Draper Valley chicken livers, cognac, apple chutney, pickled red onions, crostini   12.5

Hama Hama Manilla Clams   ale steamed clams, shallots, whole grain mustard, crostini   12.5

ENTRÉES

Entrées not available after 11pm on Friday and Saturday

Market Fish*  pan-seared fish, roasted carrots, parsnips & brussels, apple brown butter
          glaze, maple vinaigrette frisée salad    market price
 

Osso Bucco   cider braised pork osso bucco, farro, fall vegetable hash, bacon- 
                    braised red cabbage, riesling poached pears, pomegranate seeds   25

Braised Lamb Shank  served with Greek couscous, preserved lemons, tzatziki sauce  26

Game Hen  house smoked Mary’s farm half chicken, pomegranate-honey glaze, rosemary-oil poached fingerling                                   potatoes, braised rainbow chard, pickled vegetables   24

Flat Iron Steak*  6 oz. flat iron steak, hatch chili bèarnaise,                                                                                                                                          roasted tomatillos, shoestring fries    26

Hunter’s Pasta   Pasta Del Sol fettuccine, organic chicken, mushrooms, oven-dried tomatoes,                                                                           fresh herb cream sauce, parmigiano-reggiano   19

Risotto   wild chanterelles & butter nut squash, chèvre, parmesan, pepitas, 
               salad of apple & celery root
  24

ENTRÉE SALADS

Oregon Bay Shrimp*  lettuce blend, capers, water chestnuts, feta, creamy tarragon dressing   14.5

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   11                                                                           

add to any salad:    grilled chicken 5    bay shrimp 5    grilled salmon 6

SANDWICHES

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

Reuben   pastrami, swiss, sauerkraut, remoulade,* grilled rye   13.75

Burger*   Painted Hills beef, lettuce, red onion, tomato, potato bun     13.75                                                                                               add Tillamook cheddar, gruyere, gorgonzola, swiss   1.25                                                                                                            add bacon 2

Croque Monsieur   Niman Ranch ham, aged gruyere, grilled parmesan brioche, dijon & aioli*   13.75                                                                   also available with turkey

Salmon Belly Club   house smoked salmon belly, house tartar sauce, 
                                butter lettuce, tomato, avocado spread, brioche   14

Portobello Cheesesteak  sautéed portobello mushrooms, red peppers and onion,                                                                                                             white American cheese, mushroom au jus, baguette    13

SOUPS & SIDES

French onion soup gratinée   9.75

Seasonal Vegetables   6

Hand-cut Fries   5

Cucumber Salad   4

Executive Chef Chancy Padgett           Sous Chef John Rogers

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.