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HOURS:

Open Daily for Lunch at 11am

Open Daily for Dinner at 4pm

Happy Hour 3-6pm (Sun-Fri)

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Sunday Brunch, 9am-1pm

Dinner

(Daily, 4pm)

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ARTISAN CHEESE MENU - CHEESES THAT BAA
Add charcuterie, nuts and olives  10

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Cypress Grove Fromage Blanc (CA)  7

A lightly salted cheese with a harmonious blend of cream and acidity.  Additional whey in the cheese results in a higher moisture cheese with a more pronounced acidic tang.

 

Cypress Grove Humboldt Fog (CA)  7

A double rind aged goat cheese that is covered with a layer of ash with the edible white mold bloom. It also has a layer of ash running through the center reminiscent of the early morning fog of the area for which the cheese is named. 

 

Redwood Hill Farms Goat Smoked Cheddar Half Brick (CA)  7

This goat milk cheddar pairs a smooth texture with a sweet, mild flavor. Free of the pungent aromas and flavors associated with most rind-ripened goat cheeses, this cheddar has an even, smooth texture and milky flavor with a rich smoky taste. 

 

Cypress Grove Midnight Moon (CA)  9

Dense and smooth with a slight crunch of natural protein crystals that is nutty and brown buttery up front with a long caramel finish.

 

 

ARTISAN CHEESE MENU - CHEESES THAT MOO
Add charcuterie, nuts and olives  10

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Beecher’s “No Woman” (WA)  6

No Woman’s unusual and satisfying flavor is seasoned with Jamaican jerk spices and it is earthy with a touch of brown sugar and cloves.

 

Beecher’s Flagship (WA)  6  Beecher’s Signature Cheese

Flagship is a creamy combination of cheddar and gruyere, carefully aged for one year and delivering a distinctive, robust, nutty flavor.

 

Rogue Oregonzola (OR)  7

Like gorgonzola, this blue cheese manages to be sharp, fruity, and spicy all at the same time. After being aged for 120 days in Rogue creamery's caves, Oregonzola gets slightly creamy without getting wet.

 

Galbani Bel Paese  5

From Italy, this smooth semi soft cheese has a slightly sharp foreground with a light, nutty, lingering flavor on the palate.

 

WSU Cougar Gold Cheddar (WA)  6

A white sharp cheddar produced in the Washington State University creamery.  Like other cheeses produced by WSU, it is exclusively packed in 30oz tin cans. It is aged at least one year and has a nutty flavor somewhat resembling Swiss or gouda. 

 

WSU Crimson Fire (WA)  6

An award-winning deliciously spicy reduced fat cheese for hot pepper lovers with jalapeño and cayenne peppers.

 

Vella Dry Jack (CA)  5

A very dry jack style cheese that is aged at least one year but up to 5 years. This results in a beautiful golden color with a rich, sweet, nutty flavor that is unlike any other cheese.  The unique rind is coated with a mixture of cocoa, pepper, and oil which adds a little spice.

 

Beecher’s Dutch Hollow Dulcet (NY)  8

Dutch Hollow Dulcet is made with 100% Jersey cow milk from Dutch Hollow Farms and is lightly tangy and elegant, rich with butterfat.

 

Cheese plates served with crackers - *Due to the local, artisanal nature of all of our cheeses some may not always be available*

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RABBIT FOOD

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Field Of Green

Northwest field greens, fresh strawberries, candied nuts, gorgonzola cheese,  choice of honey Dijon, apple balsamic or a jalapeño lime vinaigrette  9

 

Grilled Caesar

House made creamy dressing over grilled romaine topped with croutons *  9

 

El Caribe

Northwest field greens, fresh sliced cucumbers, red onions and gorgonzola crumbles with a jalapeño lime vinaigrette with shrimp or chicken  13

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Beef and Bleu

Romaine, house made gorgonzola cheese dressing, grilled flat iron steak *  13

 

Just Beet It

Roasted beets marinated in apple balsamic, over mixed greens, topped with chèvre and candied nuts  9

 

For the Birds

smaller starter salads
Field of Greens  5    Caesar  6     Blue Cheese  6

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TASTE THE SOUP

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You Say Tomato

Pan-smoked tomato bisque
cup  4     bowl  7

 

The Southern Belle

Louisiana gumbo with Andouille sausage and chicken*   cup  5     bowl  8

 

Council Member Special

Cup of tomato bisque and a grilled cheese sandwich with Beecher’s Flagship and red onion confit  13    add bacon  2    sub gumbo  1

 

Soup Du Jour
cup  6     bowl  9

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SUCCULENT STARTERS

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Fry Bites

Fingerling potato “fries” served with remoulade, chipotle aioli* and smoky ketchup  9

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Fried Cheese

Wisconsin cheese curds lightly
battered and fried served with honey dijon  9

 

Très Sheik

Roasted red pepper, black bean and avocado hummus served with house made sweet potato chips 7

 

Jolly Green Hogs

Grilled asparagus wrapped with prosciutto served with chipotle aioli*  9

 

The S&V Platter

A mix of fresh cut charcuterie items and local artisan cheeses garnished with olives and S&V’s candied nut mix served with crackers  19

 

Calamari

Deep fried tubes and tentacles over chipotle aioli  9

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Seared Scallops

Three seared scallops topped with goat cheese and balsamic drizzle over pineapple salsa  13

 

Prawn Scampi

Four prawns sautéed in a garlic butter
sauce with diced tomatoes and served with grilled toast  10

 

Mussels

Steamed in white wine and butter with garlic, onions and Andouille sausage  15

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Belly Laugh

House cured pork belly slow cooked and
fried to a sinful crisp served over dijon mustard  9

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On A Stick

Choose steak or shrimp skewered with onions and peppers with remoulade, chipotle aioli and smoky ketchup*  10

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Okey Dokey Arti-Chokey

Half an artichoke grilled and filled with a bacon herbed cream cheese  8  
add crab  5

 

ENTICING SANDWICHES

1/2 lb hand formed natural patties served with a small Field of Greens or Fry Bites
sub Caesar 1     Blue Cheese  1     Caramelized Onions  1

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Kobe Burger

Snake River Farms American Kobe style beef with your choice of Beecher’s “Flagship” cheese or Beecher’s “No Woman” cheese*  16   add bacon 2

 

No Cry

Beef burger patty infused with garlic habanero
pepper, WSU Crimson Fire cheese, jalapeno & bacon*  16

 

The Portobello

Portobello mushroom marinated in balsamic, chipotle garlic aioli, red peppers & caramelized onions  10

 

Barnyard Hen

Grilled chicken breast with Beecher’s Dulcet cheese topped with bacon, tomato and avocado aioli  15

 

Founder’s Deluxe

Snake River Farms American Kobe style beef with sliced pork belly, house made whiskey sauce and crispy onions rings served with pickle and tomato*  18

 

Lawrence Elk

Elk burger seasoned & grilled and topped
with chipotle garlic aioli and Vella dry jack cheese*  17

 

Bleu Buffalo

Durham Hills Ranch ground buffalo seasoned, grilled and topped with Rogue Creamery bleu cheese, pickles and tomato with a creamy Oregonzola *  17

 

The Coronary

Snake River Farms American Kobe style beef topped with bacon garlic aioli, pecan smoked bacon and Beecher’s “Flagship” cheese*  17

 

Grilled Caesar Wrap

Chopped romaine with creamy Caesar dressing and tomatoes wrapped with a grilled tortilla  12

add steak*  5    chicken  5     prawns  5

 

STEAKS AND CHOPS

(may take a little longer to prepare)

Add Oregonzola cream sauce to any steak  5

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Wild Sirloin

6 oz Baseball cut grilled USDA prime sirloin with mashed potatoes, chef's seasonal vegetables and topped
with a whiskey bleu cheese butter*  22

 

The Yankee

12oz New York steak served over mashed
potatoes and chef's seasonal vegetables whiskey bleu cheese
butter *  32

 

Cowboy Rib Eye

32oz bone-in rib eye served on a platter
over mashed potatoes and chef's seasonal vegetables*  58

 

Hog Heaven

Succulent all natural Duroc double-cut pork
chop marinated in bourbon, served with caramelized apples, potatoes au gratin and chef's seasonal vegetables*  28

 

The Owner’s Meal

10oz filet mignon (CAB), with Cajun butter served over chef's seasonal vegetables with potatoes au gratin* 38   add prawns  6

 

Flat Iron

Grilled beef chuck top blade also called the flat iron served over mashed potatoes with chef’s seasonal vegetables*  25

 

Ranch Hand

16oz bone-in rib eye with mashed potatoes and chef's seasonal vegetables*  36

 

Lamb Chops

Martinez Ranch grilled chops topped with a whiskey mint butter over sautéed fingerling potatoes with chef’s seasonal vegetables*  29

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PASTA, CHICKEN AND SPECIALTIES

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Flew the Coop

10oz bone-in airline chicken breast topped with pan gravy over mashed potatoes and chef's seasonal vegetables*  25

 

Dixie Chicken

10oz chicken breast breaded served with white gravy over mashed potatoes and chef’s seasonal vegetables*  25

 

Pork Osso Bucco

Slow cooked pork shank over mashed potatoes with chef’s seasonal vegetables topped with a braising reduction*  28

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Pesky Pesto

House made pesto tossed with Pappardelle pasta finished with cream*  17

add steak*  5    chicken  5     prawns  5    gluten free (GF) pasta  1
add a Macrina roll  2

 

Market Fish

Seasonal fresh fish - ask your server
for today’s preparation*  MP

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Prawn Scampi Linguini

Five prawns sautéed in a garlic butter sauce with diced tomatoes and tossed with linguini  22

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Say Cheese, Mac

Our four cheese mix blended with cream and pasta*  13    Half Order  8    

add steak*  5    belly laugh  6   chicken  5     prawns  5    GF pasta  1

 

Seafood Bouillabaisse

Scallops, shrimp, mussels and fish sautéed in a rich tomato sauce tossed
with Linguini   23   add a Macrina roll  2

 

Just Ducky

Pan seared duck breasts over mashed potatoes topped with a cherry red wine glaze and chef’s seasonal vegetables  28

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