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.

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

*Ricotta Gnocchi- with seared foie gras and sage brown butter. $14

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

Root Vegetable Casserole- with homemade cheddar biscuit topping. $10

Mushroom Vol au Vent- puff pastry filled with mushrooms, herbs, tasso ham and cream. $11

*Chilled Shrimp with Salmon Rillettes- with pea shoots, red peppers and a cumin Scallion oil. $12

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

Marinated Olives- A medley 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

Radiccio and Endive Salad- with arugula, shaved pear, tomato, red onion and aged provolone. Lightly tossed in a honey lime 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

*Gorgonzola Meatloaf – Back by popular demand ! Served with mashed potato, vegetable and pan gravy. $19

*Grilled Veal Chop- Canandian veal chop served with roasted sweet potato

and vegetable with mushroom demi glaze. $32

*Bouillibase- Clams, mussels, shrimp and scallops cooked in a pernod fish broth.

Served over garlic sourdough crustini. Topped with lemon creme fraiche. $28

*Lamb Ragout- Slow braised, off the bone lamb cooked with cippolini onions,

Roasted tomatoes and spinach. Served wth roasted red potatoes. $27

*Chicken and Sausage Pasta- Grilled chicken, sweet italian sausage tossed in penne

Pasta with Mushrooms, tomatoes, carmelized onions and spinach with roasted garlic cream sauce. Topped with romano cheese. $19

*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

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.