The Oregon Club

The Legend continues...



John's Spicy Mushroom Soup- Same as it ever was, same as it ever was. $4 cup / $6 bowl

French Onion Soup- Carmelized onions in rich beef stock. Topped with crouton and

Melted jarlsberg and asiago cheese. $9

*Crispy Duck Confit- Slow cooked duck leg, served with blue cheese, spicy pecans and a port wine reduction.   $16

*Sautéed Chicken Livers- Bell and Evans chicken livers sautéed with garlic, caramelized onions, tomatoes, balsamic vinegar and olive oil.        $8

*Braised Oxtails- in red wine, stock, aromatic and root vegetable puree  $13

*Crispy Shrimp Cocktail- served with homemade cocktail sauce.        $12

*Sautéed Calamari – Calamari sautéed with tomatoes, capers, garlic, scallions, hot pepper flakes and red wine vinaigrette.                      $9

Mushroom Bruschetta- Grilled bruschetta topped with Oyster, shitake and crimini mushrooms with tasso ham in a roasted garlic cream. Topped with parmesan crisps. $10              

Raclette- Traditional preparation over crostini. Served with pickled beets, arugula and red onion.     $10

Marinated Olives- An assortment of olives marinated in Olive oil and spices.                                  $6                                           


Mixed Green Salad– A mixture of baby greens with tomatoes, red onion, sliced apples and red wine vinaigrette.                            $6

Classic Caesar Salad– Crispy romaine hearts with croûton, anchovies, shaved Romano and classic creamy Caesar dressing.               $7

Judy's Favorite Salad- Chopped romaine with croûtons, spicy pecans, crumbled blue cheese, dried cranberries and roasted garlic dressing.        $7

Roast Chicken and Chickpea Salad- with arugula, feta cheese, walnuts, marinated fennel and red onion with herbed lemon vinaigrette.                    $13

Prosciutto Wrapped Asparagus- with carrot and red pepper salad and a horseradish yogurt dressing.     $9


The Oregon Club The Legend continues...


                                     Main Courses

*“The Steak”- 12 ounce Sirloin Strip Steak prepared in the Oregon Club style served with vegetable, mashed potatoes and veal demi glace.            $30

*The Oregon “Club Steak”- An 8 ounce prime sirloin topped with sherry  caramelized onions. Served with mashed potatoes and vegetable.         $26

*Orecchiette Bolognese- A rich sauce of beef, veal and pork with tomatoes, herbs

and cream tossed in pasta and topped with romano cheese                      $19     

*Seared Salmon Fillet- served with cauliflower puree and baby arugula with an orange fennel vinaigrette.                                               $21

*Pan Roasted Cod – sautéed spinach, basmati rice and lemon caper butter. $19                                     *Grilled Pork Chop- with roasted red potatoes, vegetable and a cinnamon, chili, peach chutney.                               $23

*Braised Lamb Shank- braised in red wine with aromatic vegetables. Served with creamy polenta.      $28

*Roasted Chicken- Served with sausage bread pudding, vegetable and a lemon chicken jus.     $19

*Pan seared Sea Scallops- Served with asparagus and red pepper risotto cooked

in lobster broth. Topped with lemon aioli.             $28

*Cassoulet- A hearty stew of pork, lamb bacon, and andouille sausage with white beans slow cooked in stock and vegetables.             $24

*Shrimp Pasta- Shrimp tossed in fresh black pepper pasta with tomatoes, basil and spinach. Finished with white wine, herbs, olive oil and romano cheese.   $22

Add a side of mushrooms $5 or sausage bread pudding $6

Before placing your order, please inform your server if you or anyone in your party has a food related allergy

*Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food borne illness    

A 20% gratuity will be added to parties of 10 or more.