Papa Haydn East Lunch 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 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
Mac 'n’ Cheese coral pasta, manchego mornay, seasonal greens, crushed red chili flakes 13 add bacon 14.5
Risotto fresh corn, pablano, bell pepper, roasted pablano pico de gallo topped with a corn cob and cilantro 18
Hunter’s Pasta Pasta Del Sol fettuccine, organic chicken, mushrooms, oven-dried tomatoes, fresh herb cream sauce, parmigiano-reggiano 18
Alaskan Halibut* pan seared filet, roasted fingerling potatoes, English pea & sorrel puree, fennel & radish slaw MP
Sandwiches served with, cucumber salad, hand-cut fries or field green salad.
Burger* Painted Hills beef, lettuce, red onion, tomato, potato bun 14.5 add Tillamook cheddar, gruyere, gorgonzola, swiss 1.25 add bacon 2
Reuben pastrami, swiss, kraut, remoulade,* grilled rye 14
Croque Monsieur Niman Ranch ham, aged gruyere, grilled parmesan brioche, dijon & aioli* 14 also available with turkey
Salmon Belly Club house smoked salmon belly bacon, 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
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
SOUPS & SIDES
French onion soup gratinée 10.25
Seasonal Vegetables 6
Hand-cut Fries 5
Cucumber Salad 4
Executive Chef Chancy Padgett Sous Chef Jamey Anderson
A non-mandatory gratuity of 18% 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.