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

 

Holiday Hours:                                   Saturday December 24th 11:30-3pm, Sunday December 25th Closed        Sunday January 1st Closed

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

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

Salt Cod Fritters  served with house made sriracha aioli and charred lemon aioli    9

ENTRÉES

Entrées not available after 11pm on Friday and Saturday

Market Fish*  pan-seared fish, fall vegetable fried rice, julienned root
                       vegetable slaw, cilantro, served with mirin-sake reduction   AQ

Roasted Chicken  pan-roasted Mary's Farm chicken, braised swiss chard, oven roasted acorn squash,                                                             apple-bourbon pan sauce  26

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

Root Vegetable Risotto   curried carrot-ginger puree, roasted root vegetales,
                                          pickled carrot & daikon radish salad    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                                                                           add grilled chicken   4                                                                                                                                                      add house smoked 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 John Mealus           Chef du Cuisine 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.