WINTER DINNER MENU

sTARTERS

SMOKED SALMON & BLACK GARLIC TERRINE- house smoked salmon and black garlic chevre mousse rolled and medallioned, pickled red onion, capers, cucumber salad, grilled flatbread with caraway and lemon oil (gf option) 16.75

SAVORY GOAT CHEESE TORTE – warm and savory goat’s cheese spreadable “cheesecake,” topped with an apple leek compote; polenta crust, and grilled ciabatta for spreading 17.75

FRIED BRUSSELS SPROUTS - tossed with pancetta, shaved manchego, and drizzled with green goddess sauce 11.75

SOUPE du JOUR - ask your server what’s going on, priced something close to 7.75


SEASONAL eNTREES

PUMPKIN ASIAGO RAVIOLI - brown butter sauce, crispy shallots, chives, buratta, balsamic reduction 21.75 / add grilled shrimp, 4oz salmon fillet, chicken breast or marinated steak 29.50

TAVERN’S STEAMER CLAM CHOWDER – steamed clams on a chowder stew of bacon, thyme, crispy potatoes, cherry tomatoes & lemon, grilled bread 24.75

GRILLED KING SALMON - served with fall vegetable gratin, lemon beurre blanc sauce, pickled fennel, orange and onion salad 38.75

LAMB GNOCCHI - braised lamb shoulder in a ragout of chanterelles, acorn squash, grilled kale and porter, topped with pecorino romano and served with roasted gnocchi 32.75

PORK OSSO BUCCO - aromatic cider-braised pork, celery root and yukon potato puree, topped with an apple leek compote 31.75

BLACK PEPPER HONEY-DRIZZLED FRIED CHICKEN- boneless leg and thigh battered and fried, with truffle mac and cheese and collard greens sautéed with bacon and white onions 21.75  

TAVERN STEAKS - Your choice of USDA prime, dry-aged, 18oz bone-in ribeye ($89) or Marinated Hanger Steak (s$29) accompanied by your choices of one each from the following*:  

  • STARCH crushed crispy yukon gold potatoes, truffle mac & cheese, or garlic rosemary fries

  • VEGETABLE brussels sprouts, grilled broccolini, sautéed = mushrooms, or farm greens tossed in white balsamic  

  • SAUCE rogue bleu, demi-glace,or rhubarb thyme butter


ENTREE SALADS

ADD TO ANY SALAD BELOW: LEMON-BRINED GRILLED CHICKEN BREAST +5 / FIVE BASIL MARINATED PRAWNS +8/ PAN-SEARED 4OZ SALMON FILET OR MARINATED STEAK +8.75

THE “TAVERN ASTORIA” – arugula and baby kale tossed with bleu cheese, grapes, sliced honey crisp apples, candied walnuts and an apple cider garlic dijon dressing 15.75

ROASTED BEET & PEAR - marinated in a honey apple cider red onion and cilantro vinaigrette, tossed feta and served atop a bed of spinach, 14.75

SEARED AHI SALADE NICOISE - singing pig farm’s organic mixed greens, tomato, nicoise olive & anchovy tapenade, meyer lemon dijon vinaigrette, deviled egg, crispy yukon gold coins 22.75

CAESAR - house-made dressing, parmesan tuile, and focaccia croutons 14.75

THE TAVERN GREEN - farm greens, bleu cheese, spiced nuts, and house-made white balsamic vinaigrette dressing* 14.75


BURGERS

“HOUSE-SMOKED PORTOBELLOS MAY BE SUBSTITUTED BURGER PATTY | SERVED WITH YOUR CHOICE OF TOSSED GREENS, GARLIC ROSEMARY FRIES, OR SWEET POTATO FRIES | GLUTEN FREE BUNS SUBSTITUTED FOR +$1

WINTER BRIE BURGER– 1/2lb patty, brie cheese, grilled pears,caramelized onions, with house-made pickles on the side* 18.75

THE TAVERN BURGER – 1/2lb. patty, bourbon and brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, aioli, house-cured pickles, served on a brioche bun* 21.75

SEARED AHI TUNA BURGER - soy ginger glaze, cabbage and carrot slaw, wasabi aioli, served with “crispy avocado” served on a brioche bun* 21.75


SIDE DISHES

SEASONAL SAVORY GRATIN - butternut squash, fennel, yukon gold potatoes baked in a cheesy bechamel sauce 9.75

GRILLED BROCCOLINI - topped with herbed chevre mousse, balsamic reduction 9.75

HOUSE-SMOKED BRISKET & PORK BELLY MAC & CHEESE - served with sweet north-carolina-style coleslaw 15.75

FRIED BRUSSELS SPROUTS - pancetta, shaved manchego, and green goddess sauce 9.75

WHITE TRUFFLE MAC & CHEESE - corkscrew pasta and white cheddar béchamel 9.25

SIDE TAVERN or CAESAR SALAD - (described above) 8.00


TAVERN’S WINE LIST - CLICK HERE



WINTER LUNCH MENU

STARTERS

SAVORY GOAT CHEESE TORTE – warm and savory goat’s cheese spreadable “cheesecake,” topped with an apple leek compote; polenta crust, and grilled ciabatta for spreading 17.75

STEAK BITES - skewered marinated steak atop garlic rosemary fries, and horseradish crema* 13.75

SOUPE DU JOUR - ask your server what’s going on, priced somewhere close to 7.75


SIDE DISHES

GRILLED BROCCOLINI - topped with herbed chevre mousse, balsamic reduction 8.75

FRIED BRUSSELS SPROUTS - applewood smoked bacon, shaved manchego, and green goddess sauce 11.75

WHITE TRUFFLE MAC & CHEESE - corkscrew pasta and white cheddar béchamel 8.50

SIDE TAVERN GREEN or CAESAR SALAD - 7.95

GARLIC ROSEMARY FRIES - rosemary gremolata, parmesan 7.75



WINTER LUNCH SPECIALS

PUMPKIN ASIAGO RAVIOLI - brown butter sauce, crispy shallots, chives, buratta, balsamic reductionn 19.75 / add grilled shrimp, 4oz steelhead fillet, or chicken breast 28.50

TAVERN’S STEAMER CLAM CHOWDER – 3/4lb steamed clams atop a chowder stew of bacon, thyme, crispy potatoes, cherry tomatoes & lemon, grilled bread 21.75

JAY’S SPICY CHICKEN WINGS - spice-rubbed and roasted before frying, tossed in spicy home-made barbecue sauce, served with celery and carrot sticks, bleu cheese sauce, and accompanied by your choice of greens or tavern’s garlic rosemary fries 17.75

HANGER STEAK - tender marinated steak, creamy horseradish aioli, grilled broccolini, and tavern’s garlic rosemary fries* 24.95

BLACK PEPPER HONEY-DRIZZLED FRIED CHICKEN- boneless leg and thigh battered and fried, with truffle mac and cheese and collard greens sautéed with bacon and white onions 19.75


BURGER AND SANDWICHES

NEW: HOUSE-SMOKED PORTOBELLOS MAY BE SUBSTITUTED! SERVED WITH YOUR CHOICE OF TOSSED GREENS,GARLIC ROSEMARY FRIES, OR SWEET POTATO FRIES GLUTEN FREE BUNS SUBSTITUTED FOR +$1


WINTER BRIE BURGER – 1/2lb patty, brie cheese, grilled pears, caramelized onions, black garli aioli and arugula with house-made pickles on the side* 18.75

THE TAVERN BURGER – 1/2lb. patty, bourbon and brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, aioli, house-cured pickles, served on a brioche bun* 21.75

EL CARMAN CUBANO – ham, roasted pork shoulder, swiss cheese, dijon mustard, house-made spicy pickles, aioli on thick grilled focaccia bread 16.95

SEARED AHI TUNA BURGER – soy ginger glaze, cabbage and carrot slaw, wasabi aioli, served with “crispy avocado” served on a brioche bun* 19.75

GRILLED CHICKEN CLUB – grilled organic chicken breast, bacon, avocado, arugula, garlic aioli on a ciabatta roll 16.95




ENTR É E SALADS

ADD TO ANY SALAD BELOW:

LEMON-BRINED GRILLED CHICKEN BREAST +6 /

FIVE BASIL MARINATED PRAWNS +8/

PAN-SEARED 4OZ SALMON FILET OR MARINATED STEAK +8.75




THE “ TAVERN ASTORIA” – arugula and baby kale tossed with bleu cheese, bacon, grapes, sliced honey crisp apples, candied walnuts and an apple cider garlic dijon dressing 15.75

ROASTED BEET & PEAR - marinated in a honey apple cider red onion and cilantro vinaigrette, topped with feta and served upon a bed of spinach, 13.75

SEARED AHI SALADE NICOISE - singing pig farm’s organicmixed greens, tomato, nicoise olive & anchovy tapenade, meyer lemon dijon vinaigrette, deviled egg, crispy yukon gold coins 19.75

TAVERN COBB - mixed greens, tomatoes, bacon, avocado, smoked bleu cheese, poached egg, basil cucumber yogurt dressing 16.75

CAESAR - house-made dressing, parmesan tuille, focaccia croutons 14.75

THE TAVERN GREEN - farm greens, bleu cheese, spiced nuts, and house-made white balsamic vinaigrette dressing* 14.75



HAPPY HOUR MENU


HAPPY HOUR SPECIALS

HAPPY HOUR MENU SERVED 3:PM-5:45PM DAILY TO PARTIES OF 10 PERSONS AND FEWER

(for larger groups, please call us or email events@tavernonkruse.com in advance)

TRUFFLED HOT POTATO CHIPS- fresh-fried chips seasoned with, salt, chives and white truffle 7.75

CRISPY MARINATED PRAWN & SALMON TACOS (2)- prawns and salmon, marinated together and then beer battered; chipotle crema, avocado 13.75

DUCK A L’ORANGE SALAD WRAPS- warm asian-style salad with duck confit, cucumber, roasted peanuts, orange soy glaze, cilantro and blood orange, butter lettuce to wrap it all in 14.75

SMOKED BEER BRAISED BABY BACK RIBS- 1/3 rack of ribs, glazed with a hot honey barbecue sauce, served with a refreshing orange fennel salad 13.75

BAKED BRIE- brie cheese and hawk & heron farms jam all wrapped in puff pastry and then baked; crostini, singing pig farms greens 10.75

CHICKEN, SPINACH & WILD MUSHROOM PASTA- cured chicken, wild mushrooms and spinach tossed in a brown butter and mascarpone sauce, with bowtie pasta and finished with fresh herbs 11.75

CHILI & NATE’S JALAPENO CORN BREAD- chef jay’s super-hearty homestyle beef and three bean chili paired to chef nate’s jalapeno cheddar cornbread 10.75

HOUSE CORNMEAL-BATTERED CORNDOG- served with scratch-made honey mustard 9.75

RIBEYE BITES & FRIES- with horseradish crema and house fry sauce* 11.75

HEARTY STANDARDS

THE “TAVERN ASTORIA” SALAD- arugula and baby kale tossed with bleu cheese, grapes, sliced honey crisp apples, bacon, candied walnuts and an apple cider garlic dijon dressing 15.75

ROASTED BEET & PEAR SALAD- marinated in a honey apple cider red onion and cilantro vinaigrette, topped with feta and served upon a bed of spinach, 13.75

THE TAVERN BURGER- 1/2lb. patty, bourbon and brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, aioli, house-cured pickles, served on a brioche bun* 21.75

THE PEAR & BRIE BURGER- 1/2lb patty, brie cheese, grilled pears, caramelized onions, black garlic aioli and arugula with house-made pickles on the side* 18.75

5.00/pp beverage minimum required for happy hour "bites" items. We regret that no happy hour food may be

ordered nor may leftovers be packed to go. 20% Gratuity will be added for parties of 6 or more.

Tables splitting checks more than 5 ways will incur a $1/check transaction fee.

*contains or may contain raw ingredients; consuming raw or undercooked animal products may increase your risk to foodborne illness





SPECIALTY COCKTAILS


OLD MAN KRUSE NO.2- four roses bourbon, ramazotti amaro, benedictine, orange bitters 16

barrel-aged on premises for two months 18

BUENA VIDA- mescal, liquor 43, allspice dram, chocolate bitters, big cube 14

HOLIDAY ROAD- wild roots cranberry vodka, canton, lemon, apple cidercock & bull, cinnamon and nutmeg 14

LONDON FOG- empress gin, canton ginger liqueur, st. germain, lemon, lime juice 15

SNUGGLE SEASON- tequila, pomegranate, orange, lemon, lime, st. germaine rhubarb bitters 14

WARM ME UP, SCOTTY- chai-infused bourbon, lemon, honey cinnamon simple 13

BARREL-AGED NEGRONI- brokers gin, campari, sweet vermouth, served up or on a big rock 16

WINTER HAS COMETH- house infused vodka, sparkling wine, lemon, simple, rocks, 12


NON-ALC COCKTAILS

ROXANNE- rosemary simple, cranberry, pomegranate, lemon, lime 8

NEWTON’S LAW- apple cider, lemon, cinnimon and nutmeg, ginger beer 8


DRAFT bEER ANDCIDER

PINTS 7.50

Ecliptic Phaser Hazy IPA, Portland, 6.5%

Ft. George Vortex IPA, Astoria, 7.7% abv

Good Life High Altitude Lager, Bend, 4.9% abv

pFriem Pilsner, Hood River, 4.9% abv

Bend Brewing, Tropic Pines IPA 6.5% abv

Cooper Mountain Whitbeer, McMinnville, OR 5.2% abv

Level Brewing Rewind Amber, Portland, OR, 5.3% abv

Bauman’s Loganberry Cider, Portland, 6% abv


NON-ALC BEERS

Best Day Brewing West Coast IPA (12oz can) 7

Best Day Brewing Kolsch (12oz can) 7





OTHER NON-ALC LIBATIONS

Arnold Palmer, Lemonade, Iced Tea, Strawberry or Mango Lemonade, Sodas, Juices, Coffee (drip & french press)



WINES BY THE GLASS

half glass=3oz @ 60% of full glass (6oz.) price

BUBBLES

Brut Rose, Poema, Cava, Spain 9

Brut, Argyle, Willamette Valley, OR 13

WHITE WINE

Sauvignon Blanc, Saget ‘La Pierre,’ Loire. France 10.75

Chardonnay, Sonoma Cutrer, Sonoma, California 16

Chardonnay, Lange, Willamette Valley, Oregon 14

Pinot Gris, Archery Summit “Vireton,” Willamette Valley, OR 13

Pinot Grigio, Villa D’Adige, Veneto, Italy 10.75

Albriño, Idilico, Yakima Valley, Washington 14

ROSE

Stoller Pinot Noir Rosé, Willamette Valley, 10

Triennes, Provence, France 13


RED WINE

Pinot Noir, Broadley Estate, Willamette Valley, Oregon 18

Pinot Noir, Elk Cove “La Sirene,” Willamette Valley, OR 14.75

Cabernet Sauvignon, Abeja,Walla Walla, Washington 18.50

Syrah, Klinker Brick, Lodi, California 14

Cab/Merlot, Lone Birch, Yakima Valley, Washington, 13

Mourvedre, Cline, “Ancient Vines,” Contra Costa, California 12

Premium Whiskies

Scotch Whisky

Aberlour 12yr 17

Ardbeg 18

Balvenie 12yr 22

Balvenie 14yr Carib. Cask 30

Chivas 12

Dalwhinne 18yr 24

Dewars 12

Glenfiddicht 12yr 16

Glenlivet 12yr 17

Glenmorangie 10yr 16

Glenmorangie Quinta 17

Hibiki 40

Lagavulin 16yr 27

Laphroaig 10yr 18

Macallan 12yr 27

Macallan 18yr 75

Oban 25

American Whiskey

Angel’s Envy Bourbon 15

Baker's 22

Basil Hayden 15

Blade and Bow 16

Blanton's 18

Buffalo Trace 12

Bulleit Bourbon 12

Crown Royal 12

Eagle Rare 14

Elijah Craig 12

Ewing Young 13

Four Roses Barrel 14

Freeland 16

Highwest 15

Highwest Campfire 22

Hudson 15

Knob Creek 13

Makers Mark 13

Michters 16

Pendleton 12

Rogue Dead Guy 16

Suntory Toki 12

Trails End 12

Woodford Reserve 13

Woodford Double Oaked 17

Wathen's 16

Irish Whiskey

Jameson 12

Redbreast 25

Slane 12

Teeling 13

Rye

Angel’s Envy 25

Bulleit 13

George Dickel 12

Highwest Double 15

James Oliver 11

Knob Creek 13

Pendleton 1910 15

Rittenhouse 11

Sazerac 13

Templeton 14

Whistlepig 10 yr 23