The Attic Lounge

Freshly baked bread of the day with a side of herb infused butter

Balsamic glaze, toasted hazelnuts

Mediterranean garden herbs, citrus marinated olives, herb goat cheese spread

Prawns and Dungeness crab, with housemade cocktail sauce

Half-pound High Desert grassfed beef patty*, onion, lettuce, tomato with house-made herbed aioli

Marinated portobello cap, caramelized onion, lettuce, tomato and house-made BBQ sauce on a brioche bun

Pasture raised grilled chicken breast, goat cheese and Tillamook cheddar, avocado, house-made cilantro aioli on a brioche bun

7 oz. local salmon, lemon beurre blanc, seasonal vegetables, and risotto

6 oz. halibut, topped with jackfruit salsa, with risotto and seasonal vegetables

Risotto with chef's choice of seasonal vegetables, pine nuts and fresh herbs

10 oz. High Desert grass fed beef*, garlic herb mashed potatoes, grilled seasonal vegetables

Topped with Tillamook cheddar, onions and cayenne

House-made chowder topped with fresh rosemary

Topped with fresh basil

Avocado, cherry tomato, Point Reyes bleu cheese, dehydrated turmeric chickpeas, hard boiled Wilcox Farm eggs, fresh cilantro, house-made buttermilk dressing

Beets layered with goat cheese, arugula, pickled onions, topped with balsamic glaze and fresh mint

Romaine, baby kale, quinoa, sourdough croutons, shaved parmesan, house-made vegan Caesar dressing available*

Spring mix, cucumber, pickled red onion, choice of dressing

House baked focaccia served warm with an organic herb and garlic butter candle

Baked local oysters on the half shell with baby spinach, parmesan, Carlton Farms bacon, house focaccia crumbles, capers, and organic dill, tarragon, parsley and pea tendrils

Organic marbled fingerling potatoes filled with a savory whipped tofu cream

6 oz local prime filet served with roasted organic marbled fingerling potatoes and grilled Belgian endive with tarragon oil

Wild caught shrimp and halibut with local clams and mussels in a warming tomato seafood broth with organic cilantro, parsley and tarragon, served with our house made focaccia bread

Roasted beet wellington with organic tarragon, served with roasted organic marbled fingerling potatoes and grilled Belgian endive with tarragon oil

Organic Oregon strawberries and lightly sweetened whipped cream layered with buttermilk biscuit and finished with macerated strawberries and berry coulis

Mini dark chocolate bundt cake with chocolate ganache, fresh organic raspberries and chocolate whipped cream

House baked focaccia served warm with an organic herb and garlic butter candle

Baked local oysters on the half shell with baby spinach, parmesan, Carlton Farms bacon, house focaccia crumbles, capers, and organic dill, tarragon, parsley and pea tendrils

Organic marbled fingerling potatoes filled with a savory whipped tofu cream

6 oz local prime filet served with roasted organic marbled fingerling potatoes and grilled Belgian endive with tarragon oil

Wild caught shrimp and halibut with local clams and mussels in a warming tomato seafood broth with organic cilantro, parsley and tarragon, served with our house made focaccia bread

Roasted beet wellington with organic tarragon, served with roasted organic marbled fingerling potatoes and grilled Belgian endive with tarragon oil

Organic Oregon strawberries and lightly sweetened whipped cream layered with buttermilk biscuit and finished with macerated strawberries and berry coulis

Mini dark chocolate bundt cake with chocolate ganache, fresh organic raspberries and chocolate whipped cream

Freshly baked bread of the day with a side of herb infused butter

Balsamic glaze, toasted hazelnuts

Mediterranean garden herbs, citrus marinated olives, herb goat cheese spread

Prawns and Dungeness crab, with housemade cocktail sauce

Half-pound High Desert grassfed beef patty*, onion, lettuce, tomato with house-made herbed aioli

Marinated portobello cap, caramelized onion, lettuce, tomato and house-made BBQ sauce on a brioche bun

Pasture raised grilled chicken breast, goat cheese and Tillamook cheddar, avocado, house-made cilantro aioli on a brioche bun

7 oz. local salmon, lemon beurre blanc, seasonal vegetables, and risotto

6 oz. halibut, topped with jackfruit salsa, with risotto and seasonal vegetables

Risotto with chef's choice of seasonal vegetables, pine nuts and fresh herbs

10 oz. High Desert grass fed beef*, garlic herb mashed potatoes, grilled seasonal vegetables

Topped with Tillamook cheddar, onions and cayenne

House-made chowder topped with fresh rosemary

Topped with fresh basil

Avocado, cherry tomato, Point Reyes bleu cheese, dehydrated turmeric chickpeas, hard boiled Wilcox Farm eggs, fresh cilantro, house-made buttermilk dressing

Beets layered with goat cheese, arugula, pickled onions, topped with balsamic glaze and fresh mint

Romaine, baby kale, quinoa, sourdough croutons, shaved parmesan, house-made vegan Caesar dressing available*

Spring mix, cucumber, pickled red onion, choice of dressing

House baked focaccia served warm with an organic herb and garlic butter candle

Baked local oysters on the half shell with baby spinach, parmesan, Carlton Farms bacon, house focaccia crumbles, capers, and organic dill, tarragon, parsley and pea tendrils

Organic marbled fingerling potatoes filled with a savory whipped tofu cream

6 oz local prime filet served with roasted organic marbled fingerling potatoes and grilled Belgian endive with tarragon oil

Wild caught shrimp and halibut with local clams and mussels in a warming tomato seafood broth with organic cilantro, parsley and tarragon, served with our house made focaccia bread

Roasted beet wellington with organic tarragon, served with roasted organic marbled fingerling potatoes and grilled Belgian endive with tarragon oil

Organic Oregon strawberries and lightly sweetened whipped cream layered with buttermilk biscuit and finished with macerated strawberries and berry coulis

Mini dark chocolate bundt cake with chocolate ganache, fresh organic raspberries and chocolate whipped cream

Freshly baked bread of the day with a side of herb infused butter

Balsamic glaze, toasted hazelnuts

Mediterranean garden herbs, citrus marinated olives, herb goat cheese spread

Prawns and Dungeness crab, with housemade cocktail sauce

Half-pound High Desert grassfed beef patty*, onion, lettuce, tomato with house-made herbed aioli

Marinated portobello cap, caramelized onion, lettuce, tomato and house-made BBQ sauce on a brioche bun

Pasture raised grilled chicken breast, goat cheese and Tillamook cheddar, avocado, house-made cilantro aioli on a brioche bun

7 oz. local salmon, lemon beurre blanc, seasonal vegetables, and risotto

6 oz. halibut, topped with jackfruit salsa, with risotto and seasonal vegetables

Risotto with chef's choice of seasonal vegetables, pine nuts and fresh herbs

10 oz. High Desert grass fed beef*, garlic herb mashed potatoes, grilled seasonal vegetables

Topped with Tillamook cheddar, onions and cayenne

House-made chowder topped with fresh rosemary

Topped with fresh basil

Avocado, cherry tomato, Point Reyes bleu cheese, dehydrated turmeric chickpeas, hard boiled Wilcox Farm eggs, fresh cilantro, house-made buttermilk dressing

Beets layered with goat cheese, arugula, pickled onions, topped with balsamic glaze and fresh mint

Romaine, baby kale, quinoa, sourdough croutons, shaved parmesan, house-made vegan Caesar dressing available*

Spring mix, cucumber, pickled red onion, choice of dressing

Bright spring peas blended with fresh mint and hummus, served with root vegetables and toasted pita.

Grilled artichoke with kalamata olives, crispy capers, and whipped feta.

Three lightly seared scallops with charred leek butter, succotash - Oregon Sweet Corn, Sugar snap peas, cherry tomatoes, an herb mix of basil, parsley, chives, and tarragon, and smooth hummus.

Organic red gem lettuce, Mary's organic chicken, pickled watermelon radish and carrot, and a sweet-savory chili sauce.

Oregon Coast Dungeness crab with watermelon radish, fennel and apple slaw, and dill cucumber aioli.

Smoked Columbia River King Salmon folded into a light, creamy house-made dip with toasted pita chips.

Roasted tomato and garlic with fresh basil blended into a smooth creamy soup.

Organic red potatoes, Netarts Bay little neck clams, house-made Carlton Farms bacon.

Chopped spring peas, asparagus, and purple cauliflower with Cosmic Crisp apple, sunflower seeds, and maple dijon vinaigrette.

Roasted beets with chevre, baby arugula, pistachio, and bright apple cider vinaigrette.

Pulled Mary's Organic chicken over fresh greens with cabbage, carrot, herbs, and citrus ginger vinaigrette.

Organic little gem butter lettuce, baby kale, cracked pepper, focaccia croutons, topped with house caesar dressing and shaved parmesan, and cooked quinoa.

Organic roasted heirloom tomatoes, fresh buffalo mozzarella, house-made balsamic reduction, and fresh basil.

Whole-roasted spaghetti squash served with feta, house tomato sauce, and fresh herbs.

Miso-poached chicken with fiddlehead and dandelion greens with saffron rice.

Seared Oregon halibut with smoked Gouda polenta and succotash - Oregon Sweet Corn, Sugar snap peas, cherry tomatoes, an herb mix of basil, parsley, chives, and tarragon.

Fragrant green curry with bamboo shoots, broccoli, and snow peas served on a bed of forbidden black rice.

House-made fettuccini with a silky cashew-mushroom sauce, seasonal vegetables, and sprinkled with nutritional yeast.

Prime fillet with fresh chimichurri, honey rainbow carrots, smoky black beans, and grilled spring onions.

Pan-seared Columbia River King Salmon with a crispy baked risotto cake, Pacific shrimp, and scallops, baby rainbow carrots, beurre blanc, and Oregon Coast Dungeness crab arugula salad.

Tender poached Bosc pear with house granola, toasted hazelnuts, and pear reduction sauce.

Light, flaky house-made biscuit with delicate whipped topping, fresh strawberries, and macerated strawberry drizzle.

Classic cheesecake finished with fresh organic berries and whipped cream.

Dark chocolate bundt with ganache, raspberry coulis, fresh raspberries, and mint.

Oregon Coast Dungeness Crab with watermelon radish, fennel, and apple slaw, and dill-cucumber aioli.

Crispy golden spring rolls filled with fresh seasonal vegetables, aromatic herbs, and delicate rice noodles, served with a sweet chili dipping sauce and pickled vegetables.

Organic red gem lettuce, Mary's organic chicken, pickled watermelon radish and carrot, and a sweet-savory chili sauce.

Thin crisp pizza with local clams, garlic-kissed white sauce, lemon zest, fresh herbs, and soft mozzarella.

Local forest mushrooms, oregano, garlic confit, caramelized onion, Chef's tomato sauce, topped with a fresh arugula and pine nut salad.

Grilled Mary's organic chicken, roasted corn, tangy house BBQ, pickled red onion, and a light finish of mozzarella and cheddar.

Thin pizza with mellow pepper warmth, garlic confit, spring onion, candied Carlton Farms bacon, and a finish of mozzarella and Gouda.

Casamigos Tequila, Triple Sec, lime, mango, orange, & Basil

Buffalo Trace Whiskey, house sour mix, simple syrup with a pinot noir float

Titos Vodka and Limoncello topped with cocktail foam

Ask your server for a recommendation!

A rotating local Oregon craft selections. Ask your server about today's taps.

Crisp Apple, tart cranberry, and sparkling ginger for a refreshing sip with a touch of shimmer and Anima Mundi Happiness

Raspberry, orange, pineapple, soda water a splash of vanilla with a boost of Anima Mundi Euphoria

Just Ask Your Server