| CAZUELAS |
|
Mac and Cheese
Al dente elbows in Dijon cream sauce studded with chunks of Rogue Creamery cheddar and baked with a crispy crumb topping and served with side salad |
9 |
| with grilled Taylor sausage |
2 |
Baked Cod
Smothered in mixed grilled peppers with white wine, lemon, and extra virgin olive oil |
9 |
Pot Pie
Chicken, mushrooms, and vegetables in gravy with pastry top |
9 |
| SALADS |
|
Antipasti for Two
A bed of greens with olive fritters, marinated mushrooms, borlotti beans, Salumi salami, crostini, and hummus |
16 |
House Salad
A mix of Fry Family greens and romaine with choice of blackberry vinaigrette, house made caesar or mediterranian herb and olive. |
5 |
Oregon Salad
Fry Family greens with dried blueberries, toasted hazelnuts, Crater Lake blue cheese, and blackberry vinaigrette
|
10 |
Classic Caesar
Crunchy romaine with house garlicky anchovy parmesan dressing and crispy croutons |
8 |
| SOUPS |
|
Spicy Yam and Peanut Soup
Velvety puree of yams, rice, vegetables, and peanut butter served with pita |
6 |
Clams Portuguesa
Steamer clams simmered with La Unica chorizo, tomatoes, garlic, and white wine
served with crusty bread |
16 |
| FLAT BREADS |
|
Lemon Pistachio Crusted Tilapia
Grilled ‘red fish’ crusted with pistachios and lemon zest; served with red pepper rouille and side salad |
11 |
Mediterranean Trio
Grilled pita with hummus, feta spread, and piperade |
9 |
Pitzah
Roasted tomato and garlic spread, Salumi salami, artichokes, mozzarella, and parmesan |
8 |
