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  • FIRST THURSDAY
  • RECENT PRESS
  • CONTACT ECHO
  • DIRECTIONS

  • HALF PLATE

  • GRILLED PROSCIUTTO SHRIMP

    Jumbo Shrimps Wrapped With Prosciutto Then Grilled. Served With Citrus Greens, Horseradish Aioli, And Fire Roasted Red Pepper Coulis. 7.0

  • STUFFED PIQUILLO PEPPERS

    Filled with Oregon hazelnuts, cream cheese and spinach. served on toasted baguette with a romesco sauce. 7.0

  • MUSSELS BEER AND SAUSAGE

    Mediterranean Blue Mussels Steamed In Beer With Andouille Sausage And Leeks. Served With Toasted Sliced Baguette. 9.5

  • GRILLED FLAT BREAD PIZZA

    House Made Dough With A Basil Pesto Base, Prosciutto, Roasted Red Pepper, Potato, And Goat Cheese. 7.5

  • BAKED BLUE CRAB AND CHEESE DIP

    “chesapeake style” served with warm sliced italian bread. 6.0

  • HUMMUS PLATE

    house made hummus, marinated baby artichokes, crumbled feta, sun dried tomatoes, olives, and warm flat bread. 8.0

  • MAC & CHEESE

    house mac and cheese with Vermont white cheddar and Cavatappi pasta. finished with bread crumbs. 6.0
    with andouille sausage. 7.0

  • SOUP & SALAD

  • BREAD PLATE

    toasted baguette with herbed compound butter. 1-2 PERSON- 2.0
    3-4 PERSON- 3.0

  • ECHO HOUSE SALAD

    Granny Smith apples and toasted Oregon hazelnuts tossed in torn red leaf lettuce with a roasted shallot sherry vinaigrette. 5.0
    as a full plate. 8.0

  • WARM SPINACH SALAD

    baby spinach, pepper bacon, and organic balsamic roasted red onion, dressed with a honey balsamic vinaigrette. 8.0

  • GREEN BEAN SALAD

    Gene Thiel’s organic rainbow beets tossed with green beans, roasted red pepper, and caramelized onion, topped with parmesan and hard boiled egg. served warm. 7.0

  • GRILLED PETITE SIRLOIN

    strawberry mountain all natural hormone free oregon steak grilled to medium-rare on fresh torn red leaf lettuce with red grapes, rogue blue cheese, and a creamy house made blue cheese dressing on the side. 11.0

  • SOUP DU JOUR

    5.0

  • SANDWICH

    sandwiches served with kettle chips, house salad, or side of soup du jour.

  • C.B.'S PULLED BBQ PORK SANDWICH

    house braised pork in craig’s bbq sauce, with garlic aioli, and a fresh cilantro cabbage slaw on an onion bun. 8.5

  • STRAWBERRY MOUNTAIN BEEF STEAK

    all natural hormone free oregon steak served open faced on a sourdough roll with roasted red pepper, caramelized onion, melted cheese, and horseradish aioli. 11.0

  • JAMAICAN JERK CHICKEN

    grilled jerked chicken breast with grilled pineapple, spinach, and red onion. served on an onion bun with garlic lemon aioli. 9.0

  • ECHO BURGER

    all natural organic hormone free oregon beef, with thick cut pepper bacon and ‘the goods’. choice of rogue blue cheese or white cheddar on an onion bun. 9.5

  • FULL PLATE

    available after 4:30.

  • GRILLED CARLTON FARMS PORK LOIN

    pepper bacon rapped all natural pork loin grilled and served atop wilted spinach with a balsamic apple sauce and topped with feta cheese. 18.0

  • CHICKEN ROULADE

    draper valley all natural free range chicken pounded thin and rolled with pancetta, apples, fontina cheese, and fresh herbs. served with mashed yukon gold potatoes, winter vegetable medley, and a herbed mushroom cream sauce. 18.0

  • GRILLED WILD COHO SALMON

    troll caught alaskan salmon with a fresh tarragon dijon béarnaise sauce. served on a wild rice blend with sautéed green beans. 19.0

  • BRAISED LAMB SHANK

    lamb braised in red wine with portobello mushroom, onion, leeks, and gene thiel’s organic rainbow carrots. served on creamy polenta. 19.0

  • GRILLED EGGPLANT ROLOTINIS

    grilled eggplant stuffed with ricotta, fresh herbs, spinach, and bell pepper. baked and topped with house-made marinara and rogue blue cheese. served with garlic toast points. 14.0

  • RABBIT SAUSAGE RISOTTO

    risotto cranberry, apple, and smoked bacon rabbit sausage with gene thiel’s organic rainbow carrots, apples, and celery. 16.0

  • GRILLED NEW YORK STRIP STEAK

    cascade all natural 10oz. new york with a stumptown espresso rub grilled to order. served with pan roasted fingerling potatoes and sautéed chard. sauced with a veal demi glaze and topped by a rogue blue cheese compound butter. 24.0

  • PASTA DEL GIORNO

    pasta of the day. please inquire with server. mp.