Willamette Valley Grill menu

Butternut Squash Bisque or Soup of the Day

Mushroom Medley

Sautee of shitake, portobello, pancetta, leeks, garlic and wine served with grilled crostini

BBQ Prawns

Prawns tossed in our house-made orange chipotle BBQ sauce served over a herb and lemon zest quinoa cake

Dungeness Crab & Spinach Dip

House-made spinach dip topped with Dungeness crab accompanied by grilled crostini

Seared Ahi Tuna

Served over a wakame salad, pickled ginger and wasabi aioli, choice of sesame or blackened.

Steamer Clams

Manila clams sautéed with pancetta, leeks, tomato, garlic, wine, butter and herbs with grilled crostini

Pumpkin Bread Pudding

Challah bread soaked in spices and pumkin custard, baked and served warm with spiced creme en glace and caramel sauce

Granny Smith Caramel Apple Pie

Buttery caramel and toffee-studded custard hug fresh Granny Smith apples piled high in our melt-in-the-mouth shortbread crust . A la mode 1.5

Chocolate Torte

Decadent blend of four chocolates topped with chocolate ganache

Vanilla Bean Cheesecake

Layers of creamy vanilla bean cheesecake, vanilla mousse and whipped cream

Vanilla Creme Brule

Tahitian vanilla custard with a crisp sugar crust

Bistro Salad

Mixed greens, poached Bartlett pear, Oregon bleu cheese, caramelized onion, powdered hazelnuts tossed in a house-made balsamic vinaigrette. Add salmon $8.00

Chopped Chicken Salad

Grilled chicken, romaine, grape tomato, bacon, avocado, red onion and sweet corn tossed in cilantro dressing

Pepper Steak Salad

Mixed greens and arugula topped with red radish, red peppers, red onion, grape tomato, goat cheese, sirloin steak topped with chimichurri dressing

Seared Ahi Tuna Salad

Seared encrusted Ahi Tuna served over romaine, red cabbage, carrots, red peppers, basil, wonton strips tossed in sesame soy ginger vinaigrette

Harvest Primavera

Linguine pasta sautéed in olive oil with herbs, grape tomatoes, roasted garlic, mushrooms, brussel sprout leaves, broccolini, red pepper, topped with feta cheese and basil

Butternut Squash & Gorgonzola Ravioli

Brown butter sage sauce topped with toasted hazelnuts, Oregon bleu cheese and leeks

Crawfish Macaroni & Cheese

Blend of pepperjack, parmesan and cheddar cheeses tossed in jalapeno and chive spirelli pasta, pancetta lardoons, topped with herbed breadcrumbs and crawfish

Seafood Pesto Pasta

Cold-smoked salmon, prawns, scallops, artichoke hearts, sundried tomatoes, capers and linguine tossed in a house made light pesto cream sauce

Grilled Chicken

Lemon-citrus marinated chicken, Jerusalem artichoke puree, broccolini with cranberry glaze

Charbroiled Bone-In Pork Chop

Southern spice rubbed chop, house potatoes, green beans, pancetta, red peppers, leeks with marsala demi

Pan-Roasted Halibut

Pan-roasted halibut atop a herb and lemon zest quinoa cake, baby carrot with tops with roasted pumpkin puree

Pomegranate-Balsamic Glazed Pacific Salmon

Seared glazed salmon on pesto risotto with pomegranate-balsamic reduction, baby carrots with tops

Henny Farm Lamb

Locally sourced fennel dusted lamb, grilled parsnips, broccolini with plum glaze

Osso Buco

Braised veal shank, house potatoes, sautéed brussel sprouts, pancetta lardoons, red pepper

Chimichurri Ribeye

12 oz char-broiled ribeye topped with chimichurri butter, served with shoe-string sweet potatoes and grilled leeks

Prosciutto-Wrapped Filet

10 oz char-broiled filet, wrapped in prosciutto, roasted sweet potato wedges, broccolini with port and pepper demi sauce