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.
Soup du Jour cup 5.50/bowl 7
Organic Field Greens toasted hazelnuts, gorgonzola, julienne granny smith apples, balsamic vinaigrette 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 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 , duck fat yukon gold potatoes, bok choy, Satsuma orange, miso-honey galze 31
Hama Hama Rama* Hama Hama clams, ramen noodles, bacon dashi, leeks, shiitake mushrooms, lovage, pimentón 22
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
Mushroom Risotto wild mushrooms, braised fennel, fennel fronds, frisee & citrus salad, pomegranate gastrique 24
Steak Frites* Painted Hills bavette, napa cabbage slaw, pickled shiitake
mushrooms, sweet potato fries, house sriracha aioli 28
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 add grilled chicken 4 add house smoked salmon 5
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.