Ashland's oldest restaurant and first public cocktail lounge


Friday, October 18, 2019


Half Dozen Oysters on the Half Shell*

Fresh Oysters on the Half Shell, Mignonette Sauce   15.95

 Chinese Pork Egg Rolls     

Sweet Chili Sauce, Fresh Asian Slaw 12.50

Butternut Squash Ravioli   

Herb Brown Butter, Balsamic Reduction 8.95

Tempura Fried Bear Tooth Mushrooms

Bear Tooth Mushrooms, Broccoli and Onions Fried in Tempura Batter   14.95


(5.00 Cup/5.50 Bowl)

New England Clam Chowder


(Served with Warm Bread and Salad)

Fresh Wild Alaskan Halibut Parmesan

Topped with Lemon-Caper Butter Roasted Garlic Whipped Yukon Gold Potatoes & Fresh Sautéed Vegetables   28.99

Pan Seared Scallops*

Served with Roasted Fingerling Potatoes, Sautéed Broccoli & Corn, Topped with a Chorizo and Bell Pepper Sofrito   28.99

Filet Tips*

Diced Filet Tips Grilled to your liking & Topped with Cranberry Sauce Served with Sautéed Spinach & Blue Cheese Risotto 29.99

Pan Seared Salmon

Served Medium Rare

Topped with a Honey Chipotle Glaze and Served Over a Bed of Angel Hair Pasta Tossed with Chanterelle Mushrooms, Spinach, and Radishes in a Creamy Sauce



(A LA CARTE 5:00-6:30)

Chicken Livers

Pan Fried Chicken Livers with Apples and Onions in a Sweet Sherry Sauce, Served Garlic Whipped Potatoes & Fresh Sautéed Vegetables

Our Menu is Guided by Sustainable Principles & Practices

We Proudly Support Our Local Farmers, Ranchers, and Artisans

Fry Family Farm, Barking Moon Farm, Rogue Creamery, Roasting Co. Coffee, Willow-Witt Ranch, By George Farm

There is a risk associated with consuming raw or under cooked foods such as meat, poultry or seafood products especially if you have certain medical conditions. Items are prepared to your specific request of doneness. Dressings may contain raw egg.

*=Gluten Free, (v)= vegetarian