Lunch & Dinner Menus - River's Edge Restaurant (2024)

Comfortably sophisticated and welcoming, River’s Edge features contemporary American cuisine with a Pacific Northwest flair. We offer a casual dining experience on our riverside terrace, while our dining room provides a more luxurious experience. Either way, you're in for a meal to remember!

Two eggs any style, bacon or sausage, potatoes O'brien, with a side of toast.

One egg any tyle, bacon, cheddar cheese, avocado, lemon aioli, tomato jam on fresh baked everything bagel, with choice of side.

Fresh baked buttermilk biscuits topped with house made sausage gravy.

House smoked salmon, spinach, poached egg, and hollandaise, on a toasted English muffin, with choice of side.

Crispy pork belly, avocado, tomato, poached egg, and hollandaise, on a toasted English muffin, with choice of side.

One Belgian waffle cooked until golden brown, and fluffy, topped with fresh berries and spiced whipped cream.

Corned beef, sauteed with bell peppers, onions, potatoes and your choice of eggs.

Tenderized steak breaded and deep fried, served with house-made sausage gravy, two eggs any style, with choice of side.

Hand-pressed patty, egg, pork belly, muenster cheese, tomato jam and lemon aioli, with choice of side.

Fried tortillas tossed in smoked salsa verde and queso cheese, served over black beans, topped with eggs pico, avocado and cotija cheese.

Two pieces.

One egg.

Garlic, herbs, and chili flakes in a buttery wine broth.

Five Poached jumbo shrimp with house made co*cktail sauce.

Black pepper and thyme breading, served with cilantro lime aioli.

Blackened Ahi Tuna served with house made sweet soy and wasabi aioli.

Creminis stuffed with a three cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.

Marinated grilled beef tenderloin with hoisin and wasabi aioli.

Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.

Fried artichoke hearts in a black pepper, and thyme breading with lemon aioli.

Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.

House blend greens, Oregon bleu cheese, dried cranberries, candied walnuts, and apple cider vinaigrette.

Mixed greens, roasted beets, honey mascarpone, candied hazelnuts, and champagne.

Chopped Romaine, parmesan, croutons, Ceasar dressing, and lemon wedges.

• Add Chicken $6.00
• Make a Grilled Chicken Wrap $18.00

Iceberg, Rogue Creamery blue cheese, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.

Two plant-based patties with vegan cheese, lettuce, tomato, onion, pickle and mustard on a gluten free bun.

Grilled chicken breast with bruschetta mix (tomato, onion, olive and balsamic glaze), smoked mozzarella, and basil aioli on toasted ciabatta.

8oz of Prime Rib thinly sliced and soaked in au jus on a hoagie roll with caramelized onions, Swiss cheese, and creamy horseradish.

House made corned beef, Swiss cheese, and tangy slaw on grilled marble rye.

Hand-pressed patty, Tilamook cheddar, bacon, lettuce, tomato, onion, and lemon aioli.

House smoked turkey breast with bacon, swiss cheese, lettuce, tomato, and a basil aioli on grilled sour dough bread.

House cheese blend and herbs, topped with toasted panko. Ask your server about additions.

Our house made meatloaf with Tillamook cheddar, red onion, tomato, and spicy gochujang mayo on grilled sourdough.

Blackened cod with fresh slaw, cilantro lime crema, and garnished with pickled onions.

Hand-pressed patty, house made pork belly, Rogue Creamery blue cheese, caramelized onion, lettuce, tomato, lemon aioli. Upgrade to Elk Patty $2.50.

Garlic, herbs, and chili flakes in a buttery wine broth.

Five poached jumbo shrimp with house made co*cktail sauce.

Black Pepper and thyme breading, served with cilantro lime aioli.

Blackened ahi tuna served with house made sweet soy, and wasabi aioli.

Creminis stuffed with a three-cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.

Marinated, and grilled beef tenderloin with hoisin and wasabi aioli.

Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.

Fried artichoke hearts in a black pepper, and thyme breading with lemon aioli.

Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.

House blend greens, Oregon bleu cheese, dried cranberries, candied walnuts, and apple cider vinaigrette.

Romaine, parmesan, croutons, Caesar dressing, lemon.

• Add Chicken $6.00

Roasted Beets, honey mascarpone, mixed greens, candied hazelnut, champagne vinaigrette.

Iceberg, Rogue creamery blue cheese, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.

Topped with bearnaise and Dungeness crab, served with whipped potatoes and seasonal vegetables.

Whipped potatoes and seasonal vegetables served with Au Jus and creamy horseradish.

Whipped Potatoes and seasonal vegetables.

Whipped potatoes and seasonal vegetables.

Whipped Potatoes and seasonal vegetables.

Braised lamb shank with basil/mint risotto, baby carrots and our Oregon berry red wine reduction.

Shrimp and Double L Ranch, "burnt end sausage" tossed with penne pasta, onion, peppers, and arrabbiata sauce.

Pan-seared, skin on Atlantic salmon with mediterranean couscous and sauce vierge. (tomato, caper, olive and herbs).

Blackened Oregon steelhead with herb polenta cake, creamed spinach, and mushrooms.

Ground filet, veal, pork, with mushroom duxelles, bacon wrapped, served with whipped potatoes, seasonal vegetable and Cajun cream sauce.

Lightly floured, pan seared chicken breast with herb polenta cake, broccolini, and a mushrom marsala wine sauce.

Duck leg quarters braised in their own fat with creamy mushroom risotto, seasonal vegetable, and a roasted red pepper romesco.

Tender beef with roasted Roma tomatoes, mushrooms, and spinach tossed with linguini in a smoked mozzarella, and parmesan cream sauce.

Shrimp, scallops, and Dungeness crab with roasted Roma tomatoes, and basil tossed with linguini in a four-cheese cream sauce.

Sauteed mixed vegetables in a yellow coconut curry sauce, served with quinoa/forbidden rice with craisins and pepitas and topped with pan seared tofu.

Five large pasta shells stuffed with a mixture of four cheese, spinach, mushrooms, and red bell pepper. Served on a bed of arrabbiata sauce and topped with smoked mozzarella.