Sprigs Grille

Wild Roots Huckleberry Vodka, Chambord, fresh lime juice, ginger beer

Buffalo Trace, Aperol, cherry bitters, agave, splash of soda

Empress 1908 Gin, fresh lime juice, simple syrup

Timberline Vodka, Kahlua, cold brew, simple syrup

Herradura Reposado, Cointreau, jalapeño simple syrup, fresh lime juice, Tajín rim

Suntory Toki Japanese Whiskey, Del Maguey Vida Mezcal, Benedictine, Angostura bitters

DHOS Non-Alcoholic Gin, Ritual Zero Proof Aperitif

Jalisco 55 Spiritless Tequila, pineapple juice, lemon juice, cherry juice, almond syrup, aquafaba

Kentucky 74 Non-Alcoholic Whiskey, hibiscus tea, lemon juice, agave

Light Lager, USA

Pilsner, Belgium

Mexican Lager, Mexico

Hefeweizen, OR

Tsunami Stout, OR

Blonde Bombshell, OR

NW Red Ale, OR

ask your server

American Lager, USA

American Lager, USA

Mexican Lager, Mexico

Red Beer, USA

Dutch Pale Lager, Netherlands

Stout, Ireland

Belgian-Style Wheat Ale, USA

Stash Panda Hazy IPA, OR

Junmai-Shu Sake, Japan

Berry Blastoff, OR

Variety

Variety

CBD, OR

USA

Free Wave IPA, CA

Black Butte Porter, OR

Nitro Cold Brew, USA

NA Espresso Martini, USA

Pinot Noir, OR. Deep garnet, spicy bramble mixed with exotic dark fruits and a touch of earthiness.

Pinot Noir, OR. Alternated notes of dark cherry red plum, rich savory meats a touch of bay leaf.

Merlot, WA. Rich and velvety – flavors of black cherry, mocha a touch of vanilla.

Syrah, OR. Flavors of blackberries, garrigue pepper.

Tempranillo, OR. Crème brûlée-like burnt caramel notes over black cherry, cedar leather flavors.

Zinfandel-Based Red Blend, CA. Rich raspberry, fig, exotic clove spice notes of fresh mint.

Cabernet Sauvignon, WA. Layers of dark fruits, cocoa, graphite, thyme espresso with a hint of lavender.

Pinot Noir Rose, OR. Floral fragrances complement bright guava bergamot fruit aromas.

Sauvignon Blanc, WA. Notes of tangerine, peach, pear, melon, pineapple.

Pinot Gris, OR. Notes of Asian pear, key lime nectarine accompanied by jasmine damp slate.

Chardonnay, OR. Notes of dried mango, lemon-frosted Cheerios.

Chardonnay, WA. Flavors of juicy tangerine lime layered with rich stone fruit notes minerality.

Red Blend, CA. Notes of hibiscus, tea rose, pomegranate maraschino cherry with subtle cinnamon, clove English lavender.

Chardonnay Blend, OR. Rich, tangy citrus aromatics with Meyer lemon pulp, clover honey a chalky minerality.

Sauvignon Blanc, OR. Bright acidity, minerality a hint of umami essence reminiscent of wild mushrooms.

Zinfandel, CA. Notes of pine forest, beeswax, boysenberry syrup, toasted brioche, cinnamon, vanilla bean cloves.

Sparkling Brut Rose, WA. Early spring strawberry, rhubarb a hint of watermelon.

Cabernet Sauvignon, WA. Notes of aged leather, umami, dried rosemary vanilla.

Prosecco, Italy

Fall classic soup. Slow roasted squash + vegetables + fall spices + aromatics blended with coconut milk + almond milk. Topped with a hazelnut sage crumble + maple crema

Rosemary roasted garlic whipped potatoes + apple-walnut sage stuffing + caramelized vegetables cranberry sauce + slow simmered house turkey gravy

Slow roasted hickory smoked with garlic rosemary crust. With rosemary roasted garlic whipped potatoes + caramelized vegetables + dinner roll + Au jus + creamy horseradish sauce

A moist pumpkin spice cake filled and frosted with a caramel cream cheese frosting. Dusted with cinnamon and finished with caramel dollops.

Kirshwasser-soaked sponge chocolate cake filled with mascarpone whip and brandied cherries. Iced with chocolate whipped cream and finished with traditional holiday decoration

Rice flour dusted squid from PNW waters with jalapenos, served with dill yogurt cucumber sauce and chipotle aioli

Flour tortilla, southwest grilled chicken, jack cheddar cheese blend, sauteed corn, bell peppers & onions, served with guacamole, sour cream, and salsa

Punched Kennebec potatoes misted with truffle EVOO & tossed with parmesan, green onions & sea salt, served with sundried tomato aioli & curry ketchup

Crispy zucchini, stuffed jalapeno poppers & crispy asparagus served with ranch & chipotle sauce

Plain or tossed with your choice of BBQ, Buffalo, Gochujang, or Lemon Peppered Dry Rub, served with veggie sticks & choice of ranch or bleu cheese

Steamed clams in wine lemon butter broth with scallions, served with grilled crostini

Golden & crispy fries topped with Tillamook cheesy sauce & jalapenos

Crispy corn tortilla chips with jalapenos, beans, tomatoes, & melted jack cheese, served with guacamole, sour cream & fire roasted salsa

Mixed greens, quinoa, garden veggies, pickled beets, strawberries, goat cheese, pumpkin & sunflower seeds, tossed in balsamic vinaigrette

Romaine lettuce, parmesan, croutons, pumpkin seeds, tossed in Caesar dressing

Romaine lettuce, tomatoes, beans, peppers, jack cheese, avocado, tortilla strips, tossed in jalapeno ranch

House-made with fresh ingredients

Please inquire with your server

6oz patty, cheddar cheese, bacon, lettuce, tomato, pickles & an onion ring, served with house-made Habanero Burnside Whiskey Jam on a Kaiser bun

Marinated herb chicken breast, Tillamook Swiss cheese, lettuce, tomato, onion, turkey bacon, served on rustic bread with tomato relish & sundried tomato aioli

Shaved turkey, bacon, lettuce, tomato, onion, guacamole, provolone cheese, served on grilled sourdough

House-made patty mixed with black beans, white rice, lime, cilantro & caramelized onion, served on a Kaiser bun with chipotle aioli, lettuce, tomato, onion & pepperjack cheese

Slow braised beef in wine sauce & garlic butter, served atop a truffle-rosemary potato & veggies

Grilled salmon served on butter-garlic rice with market vegetables & romesco sauce

Grilled NY Steak with garlic butter & red wine demi-glaze, served with truffle oil fingerling potatoes sprinkled with rosemary and market vegetables

Quinoa, vegetables, beans, pepitas & your choice of protein with sauce

Lager-battered Pacific Cod seasoned with Old Bay & lemon zest, served atop a bed of crispy fries with apple slaw & tarter sauce

Chicken brined in buttermilk with Italian herbs

Butternut squash ravioli tossed with Alfredo sauce, topped with parmesan cheese & a balsamic reduction, served with market vegetables

Wild Roots Huckleberry Vodka, Chambord, fresh lime juice, ginger beer

Buffalo Trace, Aperol, cherry bitters, agave, splash of soda

Empress 1908 Gin, fresh lime juice, simple syrup

Timberline Vodka, Kahlua, cold brew, simple syrup

Herradura Reposado, Cointreau, jalapeño simple syrup, fresh lime juice, Tajín rim

Suntory Toki Japanese Whiskey, Del Maguey Vida Mezcal, Benedictine, Angostura bitters

DHOS Non-Alcoholic Gin, Ritual Zero Proof Aperitif

Jalisco 55 Spiritless Tequila, pineapple juice, lemon juice, cherry juice, almond syrup, aquafaba

Kentucky 74 Non-Alcoholic Whiskey, hibiscus tea, lemon juice, agave

Light Lager, USA

Pilsner, Belgium

Mexican Lager, Mexico

Hefeweizen, OR

Tsunami Stout, OR

Blonde Bombshell, OR

NW Red Ale, OR

ask your server

American Lager, USA

American Lager, USA

Mexican Lager, Mexico

Red Beer, USA

Dutch Pale Lager, Netherlands

Stout, Ireland

Belgian-Style Wheat Ale, USA

Stash Panda Hazy IPA, OR

Junmai-Shu Sake, Japan

Berry Blastoff, OR

Variety

Variety

CBD, OR

USA

Free Wave IPA, CA

Black Butte Porter, OR

Nitro Cold Brew, USA

NA Espresso Martini, USA

Pinot Noir, OR. Deep garnet, spicy bramble mixed with exotic dark fruits and a touch of earthiness.

Pinot Noir, OR. Alternated notes of dark cherry & red plum, rich savory meats & a touch of bay leaf.

Merlot, WA. Rich and velvety – flavors of black cherry, mocha & a touch of vanilla.

Syrah, OR. Flavors of blackberries, garrigue & pepper.

Tempranillo, OR. Crème brûlée-like burnt caramel notes over black cherry, cedar & leather flavors.

Zinfandel-Based Red Blend, CA. Rich raspberry, fig, exotic clove spice & notes of fresh mint.

Cabernet Sauvignon, WA. Layers of dark fruits, cocoa, graphite, thyme & espresso with a hint of lavender.

Pinot Noir Rose, OR. Floral fragrances complement bright guava & bergamot fruit aromas.

Sauvignon Blanc, WA. Notes of tangerine, peach, pear, melon, & pineapple.

Pinot Gris, OR. Notes of Asian pear, key lime & nectarine accompanied by jasmine & damp slate.

Chardonnay, OR. Notes of dried mango, lemon-frosted Cheerios.

Chardonnay, WA. Flavors of juicy tangerine & lime layered with rich stone fruit notes & minerality.

Red Blend, CA. Notes of hibiscus, tea rose, pomegranate & maraschino cherry with subtle cinnamon, clove & English lavender.

Chardonnay Blend, OR. Rich, tangy citrus aromatics with Meyer lemon pulp, clover honey & a chalky minerality.

Sauvignon Blanc, OR. Bright acidity, minerality & a hint of umami essence reminiscent of wild mushrooms.

Zinfandel, CA. Notes of pine forest, beeswax, boysenberry syrup, toasted brioche, cinnamon, vanilla bean & cloves.

Sparkling Brut Rose, WA. Early spring strawberry, rhubarb & a hint of watermelon.

Cabernet Sauvignon, WA. Notes of aged leather, umami, dried rosemary & vanilla.

Prosecco, Italy

Fall classic soup. Slow roasted squash + vegetables + fall spices + aromatics blended with coconut milk + almond milk. Topped with a hazelnut sage crumble + maple crema

Rosemary roasted garlic whipped potatoes + apple-walnut sage stuffing + caramelized vegetables cranberry sauce + slow simmered house turkey gravy

Slow roasted & hickory smoked with garlic rosemary crust. With rosemary roasted garlic whipped potatoes + caramelized vegetables + dinner roll + Au jus + creamy horseradish sauce

A moist pumpkin spice cake filled and frosted with a caramel cream cheese frosting. Dusted with cinnamon and finished with caramel dollops.

Kirshwasser-soaked sponge chocolate cake filled with mascarpone whip and brandied cherries. Iced with chocolate whipped cream and finished with traditional holiday decoration