TO START

KALE CAESAR local organic kale, radicchio, focaccia croutons, pecorino, house dressing ∙ 9

BEET SALAD roasted organic beets, local organic micro greens, goat cheese, toasted pistachios, horseradish vinaigrette ∙ 9

MIXED GREENS local organic greens, toasted walnuts, Gorgonzola, balsamic vinaigrette ∙ 9

ADD CHICKEN ∙ 10 | SALMON ∙ 15 | FRIED OYSTERS ∙ 9

all salads are available plant-based

FLATBREAD ROASTED GARLIC, MOZZARELLA, FRESH SLICED HEIRLOOM TOMATOES, FRESH BASIL AND AGED BALSAMIC ∙ 14

make it plant-based

MOSIER SPUDS PARMESAN, GARLIC AND HERB ROASTED NEW POTATOES (MOISER), GARLIC AIOLI ∙ 12

GARLIC BROCCOLINI ∙ 7

BACON WRAPPED DATES STUFFED WITH MARCONA ALMONDS AND DRIZZLED WITH HONEY ∙ 11

FRIED CALAMARI crispy fennel, calabrian chile aioli ∙ 15

PEEL N' EAT SHRIMP ½ pound wITH cocktail sauce and lemon ∙ 14

OYSTER SHOOTER House Bloody Mary mix, pickled green bean ∙ 3

PARMESAN ASPARAGUS ∙ 9  available plant-based

CLASSICS

served with french fries

RIVERSIDE BURGER white cheddar, bacon, caramelized onion, lettuce, tomato, pickles ∙ 15

FONDUE BURGER Columbia Mushroom Co. oyster mushrooms, carmelized onion, Cascadia Creamery rosemary fondue ∙ 16

**TOFURKY® BURGER plant based patty, oyster mushrooms, Follow Your Heart smoked gouda ∙ 16

VEGGIE BURGER housemade patty with faro, white beans and quinoa, basil leaves, arugula, chipotle aioli, wheat bun ∙ 15

FISH 'N CHIPS crispy fried cod, fries, tartar, lemon ∙ 22

MAINS

served with a choice of: roasted potatoes and vegetables -or- Toasted pasta sautéed with garlic, Lacinato kale and tomato

CREAMY MUSHROOM LINGUINE – Local organic oyster mushrooms, garlic, fresh herbs, spinach, pecorino & fresh Linguine ∙ 24
**make it plant-based ∙ 24

LINGUINE + MEATBALLS – homemade meatballs, red gravy, pecorino, fresh linguine ∙ 23

GARLIC SHRIMP LINGUINE – jumbo prawns, garlic, chile, basil, cherry tomato, fennel pollen ∙ 24

**SAUSAGE & PESTO – Silken Soy puree with basil pesto, roasted pomodoraccio tomatoes, Beyond Italian Sausage, fresh shell pasta, Follow Your Heart grated parmesan ∙ 23

SALSICCIA – spicy italian sausage ragu, roasted sweet peppers, kalamata olives, fresh basil, pecorino, fresh penne ∙ 23

BRAISED LAMB PAPPARADELLE – Braised lamb ragu, tomato, braising sauce, organic peas, fresh mint, grated pecorino, fresh pasta ∙ 25

CIOPPINO – Cod, Manila clams, jumbo shrimp, toasted pasta, white beans, vegetables, tomato-anise broth ∙ 32

**IMPOSSIBLE BOLOGNESE –  ragu with tomatoes and herbs, Follow Your Heart parmesan, fresh penne ∙ 23

– Ralenti Gluten Free Pasta (Portland, OR) available ∙ 2.5

CHICKEN PICCATA– Pan roasted draper chicken breast, lemon-caper butter sauce, sautéed farro and vegetables ∙ 30

BRAISED SHORT RIB– all natural beef, braised with red wine and tomato ∙ 32

CRISPY TROUT– Marinated in garlic and lime, toasted pasta with garlic, Kkale and tomato, lemon aioli ∙ 32

TOP SIRLOIN – 8oz. Certified Angus steak, grilled to order, house made gnocchi, prosciuttio, gorgonzola, red Sauce ∙ 32

COLUMBIA RIVER KING SALMON– Accompaniments change daily ∙ 34

**STUFFED PIQUILLO PEPPERS (plant based) – stuffed with quinoa and vegetables, romesco sauce ∙ 26

**plant-based

DESSERTS

STRAWBERRY-RHUBARB CROSTATA – strawberry sauce and whipped cream ∙ 11

NEW YORK STYLE CHEESECAKE (GF) – with fresh strawberries and cream ∙ 11

CHOCOLATE-HAZELNUT TORTE (GF) – flourless chocolate torte layered with caramel roasted hazelnuts and cheesecake ∙ 11

RAWDACIOUS VEGAN CHEESECAKE (GF) ∙ 11

SOFT SERVE ICE CREAM (plant-based) - chocolate, vanilla or swirl (add chocolate sauce, oreos and/or sprinkles) ∙ 7