The Oregon Club

The Legend continues...


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

*Crispy Duck Confit- Slow cooked duck leg, served with blue cheese, spicy pecans and a port wine reduction.    $14

*Brandade Fritter- House cured salt cod coated in panko breadcrumbs and pan fried. Served with kohlrabi and green tomato salsa.      $10

*Gorgonzola Meatballs- A house favorite ! Ground beef, herbed breadcrumbs and gorgonzola cheese. Topped with brown gravy and romano cheese. For our meatloaf fans, add a side of mashed and vegetables!           $9

*Pan Seared Foie Gras- Served over arugula with a pear relish and crustini.    $16

*Sautéed Chicken Livers- Bell and Evens chicken livers sautéed with garlic, caramelized onions, omatoes, balsamic vinegar and extra virgin olive oil.      $8

*Sautéed Calamari – Calamari sautéed with tomatoes, capers, garlic, scallions, hot pepper flakes and red wine vinaigrette. Served on a bed of spinach.                                                                $9

*Lamb Bacon- Grilled lamb bacon served with blue cheese grits and a spicy mango chutney.    $12

Marinated Olives- An assortment of our favorite olives.                      $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

Roasted Beet Salad- Chopped beets tossed with cucumbers, grapes and honey goat cheese with a strawberry vinaigrette.      $9

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

Chopped Salad- Chopped iceburg lettuce with chunky blue cheese dressing, red onion, tomato and crumbled bacon.      $8

 The Oregon Club

The Legend continues...

Main Courses

*“The Steak” – 12 ounce Sirloin Strip Steak prepared in the Oregon Club style served with today's vegetable, and mashed potatoes.          $28

*The Oregon “Club Steak”- An 8 ounce prime sirloin topped with sherry caramelized onions. Served with mashed potatoes and vegetable.         $24

*Roasted Chicken- Half a pan roasted chicken with savory bread pudding, and vegetable with a lemon-thyme jus.                 $20

*Pasta Bolognese- A rich sauce of beef, veal and pork with fresh tomatoes, herbs and cream tossed in pasta and topped with romano cheese. $19

*Pork Chop- Grilled 12 ounce pork chop served with roasted sweet potato,and vegetables. Finished with an apple cider reduction.              $22

*Lamb Shanks- American lamb shanks braised in veal stock, red wine and aromatic vegetables. Served with semolina gnocchi.  $27

*Seared Salmon Fillet- served with cauliflower puree and baby arugula with an orange fennel vinaigrette.                                                                                                               $19

Mushroom Pasta- Campanelle pasta tossed with wild mushrooms, crispy pancetta, cioppolini onion and sun dried tomatoes. Finished with white wine, olive oil, herbs and romano cheese. $19

*Pan Roasted Cod – with sautéed spinach, basmati rice and lemon caper butter. $19

*Mexican Seafood Stew- Scallops, shrimp, clams, mussels and fish served in a lobster and tomato broth with yucca and cilantro. Topped with fried plantain. $25

Add sautéed mushrooms to your meal $5

Bon Appetit!

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

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