APPETIZERS AND SOUPS

Shrimp Bisque · $9
Beef Barley Soup · $7
Osetra Caviar · Market price
Lobster Martini · Absolut Citron vinaigrette · Market price
Ducktrap River Smoked Salmon · Served with wild rice and leek waffle, horseradish cream, onion and capers · $14
Grilled Oysters on the Half · Lemon butter and chives · $12
Pan-fried Oysters ·Spinach and andouille sausage · $14
Steamed Mussels · White wine and garlic butter · $12
Pan-Fried Lobster Corn Cake · $13
Grilled Shrimp Cocktail · $13
Clams Casino · $12
Gratin of Marinated Artichoke Hearts · Roasted tomato and goat cheese · $12
Chilled Asparagus · Roasted red peppers, shaved parmesan and olive oil · $10
Grilled Breast of Duck · Corn pancakes and a dark grain mustard sauce · $14
 
                                                                     SALADS 
Mixed Greens Caesar
A blend of assorted baby lettuce with cucumber, carrot, Traditional recipe created by Caesar Cordini
red onion and cherry tomatoes · $7 and served in his restaurant located in
Tijuana, Mexico · $8
Spinach
With strawberries, spiced pecans, aged cheddar and The Oregon
dressed lightly with olive oil and balsamic vinegar · $10 Belgian endive, watercress, mushrooms,
apple and hearts of palm with vinaigrette · $9
Kurtz
Bibb lettuce, Roquefort cheese, chopped egg, julienne Sliced Buffalo Milk Mozzarella
smoked chicken, tomato, cucumber, toasted pumpkin seeds Vine ripened tomato, red onion, basil and
and vinaigrette · $9 olive oil · $12

Oregon Grille Classics 
Dry Aged Prime Sirloin Strip Steak Prime Rib of Beef
Boneless steak from premier steers· Market price Generous cut on the bone with au jus and fresh horseradish. · $
41
Steak Au Poivre Veal Rib Chop
Crushed black pepper, cognac and demi glace· Market Rubbed with olive oil, fresh rosemary and garlic · $42
Price
Mixed Grille
Cowboy Steak Duck breast, lamb chop, petite filet mignon and medallion of
Dry Aged bone in rib eye steak· $38 pork · $ 38

12 oz Filet Mignon · $43 Steamed 3 lb & 5 lb Lobster · Market price

8 oz Filet Mignon · $32

Above items served with crispy onions. Garlic-herb butter or béarnaise sauce upon request.

ENTREES 
Medallions of Beef Grilled Chilean Sea Bass
Tenderloin with Zinfandel sauce and sliced mushrooms · $36 Sautéed broccolini in garlic and olive oil, potato gnocchi
and roasted red pepper butter · $38
New Zealand Rack of Lamb
With Zinfandel sauce and bouquetiere of vegetables · $38 Grilled Salmon
With watercress risotto and smoked tomato butter · $32
Tenderloin of Pork
Morel Sauce, sautéed spinach and gratin potato · $30 Pan Fried Rockfish
Crab hash and Delmarva salsa · $36
Grilled Breast of Free Range Chicken
On grilled zucchini topped with aged feta cheese, kalamata Sautéed Shrimp Newberg
olives and diced tomato · $28 In a sherry cream garnished with truffled brioche · $36

Vegetarian Dinner Lobster Fra Diablo

Corn pancakes with Delmarva salsa, grilled sweet potato Two cold water lobster tails sautéed in olive oil with a spicy
wrapped asparagus, spicy cabbage and leek spring roll, marinara sauce. Served over linguini · $44
broccolini sautéed with garlic, fried artichoke hearts,
linguini with tomato and kalamata olive · $29

Jumbo Lump Crab Cakes

With tartar sauce and spicy fruit salsa· $36

SIDE DISHES 
Garlic Mashed Potatoes · $6 Julienne Fries · $5 Sugar Snap Peas · $7 Asparagus · $7 Mushrooms · $6
Baked Potato · $6 Green Beans · $7 Broccoli · $6 Creamed Spinach · $7 Crispy Onions · $5

Split Charge · $5