Cuisine - Menus - Bar Food

Green Salad

basil, mint, shallots, balsamic vinaigrette

6

Grilled Romaine Hearts

lemon vinaigrette, white anchovy, parmesan

6

Tomato Soup

basil, cream

5

Market Oysters

champagne mignonette

2

Deviled Eggs

2

with boquerones or crispy chicken skin

3

Duck Liver Mousse

house pickles, baguette

6

Salt Cod Fritters

pickled pepper aioli and malt vinegar

6

Chicken Bites

honey mustard

5

Stuffed Brussels Sprouts

roasted, goat cheese, aged sherry,truffle oil

10

Korean Short Ribs

molasses ginger glaze

4 per rib

H₅O Burger

russian dressing, shredded lettuce, tomato, onion

12

add cheddar 1

add bacon 2

Pork Burger

bacon, lettuce, mama's lil peppers, aioli

12

Fancy Fries

truffle oil, parmesan, hint of spice

6

Saffron Hummus

cucumbers, pita

5

Fish & Chips

house tartar

12

Mushroom Stuffed Pastry

crimini mushrooms, curry, cream

5

Pork Belly Taco

arugula, pickled carrots

3 each

Soy-Cured Salmon

wasabi tobiko caviar, pickled ginger

6

Composed Cheese Plates

each 4 selection of all three 11
served with house-made baguette and hazelnut flatbread

Rogue River Smokey Bleu smoked over hazelnut shells, cow, Central Point ,OR; quince curd
Addele soft-ripened, cow, sheep, Madras, OR; salted pine nut brittle
Brindisi semi-hard, cow, Willamette Valley, OR; rosemary apple butter

Executive Chef - Ron Baker

Check out the happy hour menu.

Prices and items are subject to change without notice.

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