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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, balsamic marinated strawberries, manchego,                                                                                                  white balsamic strawberry viniaigrette   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*    ginger peach glazed halibut, kimchi potato salad, sesame broccolini    32

Duck Breast*    pan-roasted duck breast served medium-rare with duck fat yukon gold potatoes,                                                                   bok choy, Satsuma orange, miso-honey galze  32

Pork Chop   Carlton Farms bone-in pork chop, caramelized onion mashed potatoes,                                                                                    seared summers quash & oven dried tomatoes with roasted red pepper coulis 27

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

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

Spring Risotto  smoked tomato & red pepper coulis, cherry tomatoes, tomatillo salsa, cotija cheese,                                                             jicama, pickled cactus 24

Ribeye Steak Frites*   Anaheim peppers, Fresno peppers, Thai basil, cilantro mint & red onion tossed with our house cut                                      salt and pepper fries.served with spicy Hoisin 31

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

Fresh Albacore Nicoise  rosemary olive oil poached albacore , 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 smoked salmon 6bay shrimp 5    grilled salmon 6

SANDWICHES

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

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

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

Oregon Bay Shrimp Salad Po Boy    fresh Oregon bay shrimp salad, tomato, butter lettuce, hoagie  13

Chicken Salad Sandwich  house made chicken salad, capers, tomato, butter lettuce, brioche bun   13

SOUPS & SIDES

French onion soup gratinée   9.75

Seasonal Vegetables   6

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.