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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

Field Greens    candied hazelnuts, julienned pink lady & dehydrated Granny Smith apples, creamy apple cider vinaigrette    10

Small Caesar     romaine hearts, Caesar dressing, croutons, shaved parmigiano-reggiano 9

Fondue   fontina and Cypress Grove chèvre, apples, green beans, baguette   14

Jo’s Pâté   Draper Valley chicken livers, cognac, apple chutney, pickled red onions, crostini   13

Hama Hama Manilla Clams   fennel sausage, smoked onions, red bell
                                                peppers, white wine, butter and garlic-buttered baguette   13

ENTRÉES

Entrées not available after 11pm on Friday and Saturday

Fish*   strawberry-rhubarb gastrique, brown basmati fried rice with bacon, peas, 
         corn, cherry tomato, seared asparagus,    market price

Pork Cheeks  orange braised pork cheeks, cous cous, olive, asparagus, 
                  bell pepper, spring onions,  & cherry tomato pilaf, tomato fondue  26

Airline Chicken Breast  Mary’s farm chicken marinated in Madras spiced yogurt,                                                                                                           curried potato salad, wilted spinach, raita   24

Flat Iron Steak*  6 oz. flat iron, roasted corn salsa field greens, pickled red onion,                                                                                             cherry tomato, ancho chile dressing    27

Pork Chop  brandy peach chutney, herb roasted fingerling potatoes, seared broccolini   25

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

Southwest Risotto   smoked poblano puree, corn, watermelon radish, 
                               poblano & cilantro slaw, cotija, parmesan, lime crema  24

 

Entrée Salads

Oregon Bay Shrimp*  lettuce blend, capers, water chestnuts, feta, creamy tarragon dressing   14.75

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   13                                                          

add to any salad:    grilled chicken 6    bay shrimp 6    grilled salmon 8

SANDWICHES

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

Reuben   pastrami, swiss, sauerkraut, remoulade,* grilled rye   14

Burger*   Painted Hills beef, lettuce, red onion, tomato, potato bun     14.5                                                                                               add Tillamook cheddar, gruyere, gorgonzola, swiss   1.25                                                                                                            add bacon 2

Croque Monsieur   Niman Ranch ham, aged gruyere, grilled parmesan brioche, dijon & aioli*   14                                                                   also available with turkey

Salmon Belly Club   house smoked salmon belly, house tartar sauce, 
                                butter lettuce, tomato, avocado spread, brioche   14.5

Portobello Philly   sautéed portobello mushrooms, red peppers and onion,                                                                                                             white American cheese, mushroom au jus, baguette    13.75

SOUPS & SIDES

French onion soup gratinée   10.25

Seasonal Vegetables   6

Hand-cut Fries   5

Cucumber Salad   4

Executive Chef Chancy Padgett           Sous Chef John Rogers

A non-mandatory gratuity of 20% 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.