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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 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   12

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

White Bean Hummus  served with house made flat bread, feta, cherry tomatoes, cucumber,                                                                                        Kalamata olives, onions and red bell pepper  12

ENTRÉES

Entrées not available after 11pm on Friday and Saturday

Market Fish*  pan-seared Coho Salmon, apple-carrot-bacon farro hash, celery root & apple slaw, maple-dijon glaze  30

Duck Breast*    pan-roasted duck breast served medium-rare with duck fat yukon gold potatoes,                                                                   bok choy, Satsuma orange, miso-honey galze  31

Pork Chop   Carlton Farms bone-in pork chop, caramelized onion mashed potatoes,                                                                                    seared summers quash & oven dried tomatoes with roasted red pepper coulis 26

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

Spring Risotto  English peas, watercress pureé, spring onions, white asparagus, watercress salad with lemon & shaved                             radish 24

Steak Frites*   Painted Hills bavette, napa cabbage slaw, pickled shiitake       
                         mushrooms, sweet potato fries, house sriracha aioli      28

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

 

SANDWICHES

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

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

Fried Chicken Sandwich   buttermilk brined 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

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,                                                                                          chèvre, served on toasted ciabatta   12 

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.