Dinner Menu

To make a to go order, call (541) 345-0181



APPETIZERS / SMALL PLATES
 
Avocado Toast  V
Hass Avocado, Fresh Toasted Multi Grain Bread, Lemon Pepper, Piquant Smoked Paprika, Arugula
 
Grilled Vegetables and Mushrooms   V/GF
Zucchini, Yellow Squash, Kabocha, Red Onions, Mushroom, Balsamic Marinade, Oregano Hummus
 
Fried Calamari
Tubes and Tentacles, Shishito Peppers, Tomato and Chili Chutney, Fresh Lemon, Fresh Parsley
 
Chicken Yakitori   GF
Chicken Breast, Scallions, Tare Sauce, Sesame Seeds, Ginger, Greens
 
Soft Shell Crab
Battered Soft Chell Crab, Shaved Fennel, Arugula, Classic Remoulade Sauce
 
Steak Bruschetta
Broiled Bistro Tender, Garlic Aioli, Sourdough Toast, Oregon Forest Nettle Chimichurri
 
Ahi Tuna Poke Timbale
Sushi Grade Ahi Tuna in House Poke Sauce, Short Grain Brown Rice, Avocado, Mango, Cucumber Salad
 
Oregon Bay Shrimp Cocktail
Fresh Bay Shrimp, Chili Sauce, Fresh Local Horseradish, Organic Greens, White Vinaigrette


Flatbread of the Week


STARTER SALADS AND SOUPS
Daily Soup 
Cowboy Chili 

 
Warm Pea and Potato with Leeks   V/GF
Potato, Vegetable Stock, Local Peas, Leeks, Avocado Oil
 
Garden Salad   V/GF
Organic Local Field Greens, Heirloom Tomatoes, Radishes, Mushrooms, Clover Sprouts
 
Caesar Salad with Rosemary and Garlic Croutons
Organic Romaine Lettuce, House Eggless Caesar Dressing, Anchovies
 
 
ENTREE SALADS
Add Salmon, Chicken Breast, Portebello Mushroom, Bistro Tender for added cost
*all salads may have choice of dressing if desired

Gnome with Basil Lemonette    V/GF
Butter Lettuce, Organic Field Greens, Mushrooms, Strawberries, Blueberries, Pumpkin Seeds, Almonds and Olives
 
California Cobb with French Vinaigrette  GF
Romaine Lettuce, Avocado, Tomato, Roquefort Cheese, Smoked Bacon, Chives, Sliced Egg, Grilled Chicken
*Tossed on Request

 
Classic Caesar Salad with Fresh Rosemary and Garlic Croutons
Organic Romaine Lettuce, Toasted Parmesan, House Caesar Dressing
 
Farmers Market Salad   V/GF
Organic Field Greens Loaded with Local Farm Fresh Harvest
 
Oregon Bay Shrimp Louis
Romaine Lettuce, Roasted Beets, Asparagus, Sliced Egg, Heart of Palm, Oregon Bay Shrimp, Louis Dressing


SANDWICHES
Choice of Side  |  Fries, Garden Salad, Coleslaw, Chips, Onion Rings, Fruit Cup, Cottage Cheese
 
Grilled Vegetables and Red Onion on Rosemary and Roast Garlic Kaiser   V
Zucchini, Yellow Squash, Eggplant, Red Onion  *Lettuce Wrap on Request
 
French Dip with Gruyere Cheese and Caramelized Onions
Shaved House Roast Beef, Melted Gruyere Cheese, Caramelized Onions, Soft French Roll, Deep and Rich au Jus
 
Fried Chicken Sandwich
Batter and Breaded Chicken Breast, Bacon, Bread and Butter Pickles, Lettuce, Mayonnaise, and Tomato on Brioche
 
Classic Club Sandwich
Triple Deck Toasted Sourdough, Turkey, Bacon, Lettuce, Tomato, Mayonnaise
 
House Ground Chuck Burger
Lettuce, Tomato, Red Onion, Pickle, and Choice of One Topping on Brioche
*All Additional Toppings or Lettuce Wrap at an added cost

 
Cheddar Cheese          American                Ham
Swiss                            Blue Cheese          Pastrami
Pepper Jack                 Bacon                    Jalapeño
 
 
ENTREES

Seared Pacific Salmon
Rhubarb and Rosé Butter, Fresh Basil, Daily Vegetable, Bay Laurel Mashed Potatoes
 
Seared Ahi Tuna in Matcha and Sansho*
Wakame and Cucumber Salad, Brown Short Grain Rice, Pickled Ginger, Wasabi, Toasted Sesame, Tamari Reduction
 
Wild Shrimp Sauté and Pasta 
Tomato, Basil, Garlic, Lemon, Shitake Mushrooms and Angel Hair Pasta
 
Broiled Breast of Chicken
Mango Chutney, Early Harvest Wild Rice, Daily Vegetable
 
Roast Half Chicken with Rosemary Lemon Garlic
Chicken Demi Glace, Butter, Daily Vegetables, Laurel Mashed Potatoes
 
Handcrafted Steaks
Bordelaise Sauce or Maître d’ Butter, Baked Potato, Daily Vegetable
New York Strip     8oz / 12oz 
Filet Mignon          5oz / 10oz 
 
Roast Lamb Rack Major Grey
Major Grey Chutney, Lyonnais Fingerling Potato, Mint Demi Glace, Daily Vegetable
 
Roast Portobello, Red Quinoa, Pine Nuts, Spinach, Tomato, Basil, Roasted Garlic, and Goat Cheese   V/GF
Balsamic Vinegar and Basil Marinated Mushrooms, Toasted Pine Nuts, Red Quinoa Pilaf, Chevre
Organic Extra Virgin Olive Oil, Fresh Local Basil, Black Tuscan Kale

 

SIDES
 
Forest Foraged Fungi
Butter Sauté with Seasonal Select Mushrooms
 
Grilled Asparagus
Extra Virgin Olive Oil, Parmesan, and Lemon
 
Daily Vegetable
Butter, Shallot, Parsley
 
Lyonnaise Fingerling Potatoes
Julienne Onion, Fingerling Potatoes with Fresh Thyme and Brown Butter

 

V = vegan
GF = gluten free
N = contains nuts


We Support Local Organic Agriculture
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness, especially if you have a medical condition.


ECC Bar Menu

Monday / Tuesday Comfort Food Specials (April)