DINNER
open 5pm til 11pm

- APPETIZERS -

Marinated Ahi Napoleon 11
ahi tuna, wakeme salad, and bean sprouts layered between crispy wontons
with wasabi aioli and sweet soy

Chili Crusted Calamari 10
served with lemon aioli and soy ginger dipping sauces

Vegetable Potstickers 9
filled with Asian vegetables and rice noodles in a saffron sauce

Mountain Shadow Natural Beef Sliders 10
two sliders stuffed with blue cheese and topped with fried shallots

Shrimp And Scallop Cup 11
shrimp and scallops tossed in sesame ginger sauce and served in a crispy wonton cup

Rack Of Lamb 10
topped with fresh mint salsa, served over crispy fried blue cheese polenta

- SOUPS AND SALADS -

Soup of the Day 4
check daily specials menu

Edamame 4

Organic Mixed Greens 7
Zion farms organic mixed greens with Rogue River’s Oregonzola blue
cheese dressing, tomatoes, croutons, and onion

Pourhouse Summer Salad 8
Zion Farms organic mixed greens tossed in champagne vinaigrette with sugared pecans, grape tomatoes and dried Oregon blue berries

Wilted Spinach Salad 9
organic spinach tossed in balsamic vinaigrette, topped with fresh strawberries, red onion
and hazelnut crusted goat cheese fritters

Pourhouse Caesar Salad 8
crispy romaine lettuce tossed with creamy Caesar dressing, garlic croutons and aged parmesan
add grilled chicken breast 3.5
add crispy oysters 4

- ENTREES -

Pan Seared Free Range Chicken 16
served with garlic mashed potatoes, sautéed green beans and natural jus

Pepper Crusted Beef Sirloin Medallions 18
Mountain shadows natural sirloin grilled to your preference and served with
a horseradish mashed potatoes, grilled asparagus, and red wine demi glace

Spring Pasta 16
local morel mushrooms and asparagus tossed in a lemon butter sauce with linguini
add chicken 3.5
add shrimp 7

Sesame Crusted Ahi Tuna 16
Sushi grade ahi seared rare and served with a wasabi mashed potato eggroll,
pickled ginger cream and Asian slaw

Grilled 10oz Ribeye 24
grilled to your preference served with grilled asparagus, crispy blue cheese polenta cake
and topped with truffle compound butter

Pan Seared Wild Salmon 21
served over pesto dressed Israeli cous cous and grilled green beans, then drizzled with
balsamic vinegar reduction and basil infused olive oil

Fish Tacos 11
served with lime cured cabbage, pico de gallo and chipotle remoulade with jasmine rice and salsa

- SANDWICHES -

Cheese Quesadilla 8
mozzarella and pico de gallo, served with sour cream and salsa
add chicken 2
add smoked salmon 3.5

Pourhouse Burger 8.5
lettuce, tomato, onion, and mayo
add cheese .5
add bacon .5
served with garlic mashed potatoes
substitute edamame 1.5

- substitute a side Ceasar salad for 1.5

- 8" PIZZAS -

basic cheese 6
balsamic caramelized onions, sautéed mushrooms, mozzarella cheese and goat cheese 8
spicy shrimp with lemon zest, sambal, mozzarella and fresh cilantro 9
add pancetta, pepperoni or smoked salmon 1.5