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Menus and Wine
The Bistro lunch menu changes seasonally, and the dinner menu changes monthly, to accommodate new ideas and the freshest ingredients. The menus posted do not necessarily reflect the most current menu offerings. Seasonal changes are made to menus on a regular basis. Please do contact the Bistro for up to date menu information at 503.236.6457 or email us at info@caprialandjohnskitchen.com
Lunch Menu
Dinner Menu
Dessert Menu
Bar Menu
Cocktails and Wine at the Bistro
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Lunch Menu
APPETIZERS
NORTHWEST CLAMS steamed in coconut milk, lemon grass, ginger, kaffir lime, chilies,
and basil, garnished with curry dusted fried wontons 11.00
HUMMUS Well seasoned puree of fava beans, served with pickled vegetables, flat bread,
feta, and mint chutney 10.00
SESAME ENCRUSTED AHI seared, sliced, and served with avocado, cucumber, and wasabi dressing 12.00
MÉLANGE OF CHEESES Chef’s daily choices served with housemade crackers, fresh fruit, seasonal
fruit compote, and toasted hazelnuts 10.95
LETTUCE WRAPS Spicy braised local chicken served with bean sprouts and chile dipping sauce 10.00
SOUPS & SALADS
SOUP OF THE DAY Cup 3.00 Bowl 4.50, Soup & Seasonal Green Salad 7.25 served with housemade bread
SEASONAL GREEN SALAD with orange-sesame, balsamic vinaigrette with blue cheese crumbles
or green goddess dressing 4.95
SMOKED SALMON SALAD Crispy romaine lettuce and Bistro-smoked salmon, tossed
with horseradish-buttermilk dressing, fried capers, and cornichons 12.00
SPINACH SALAD wilted with warm rhubarb vinaigrette, Oregon chèvre, roasted
asparagus, and toasted almonds 12.00
ARTICHOKE SALAD braised in extra virgin olive oil, tossed with field greens, crispy prosciutto,
chopped hard boiled eggs, and anchovy vinaigrette, finished with caper aïoli 10.00
ENTREES AND SANDWICHES
HOT-AS-HELL CHICKEN Locally grown grilled breast, simmered in a sweet chili sauce
and fresh cilantro, served atop Chinese noodles tossed in fiery peanut sauce 11.50
Barbeque
PORK SANDWICH Smoked shoulder, topped with gruyere cheese on
housemade foccacia bread, served with Meyer lemon cabbage slaw 11.75
ASPARAGUS TART Asparagus baked in a flakey thyme leaf crust, served with hazelnuts,
ricotta salata, and watercress salad 11.25
WESTMORELAND REUBEN served open-faced, layered with corned beef, sauerkraut, melted
Gruyére, and housemade Thousand Island, served with house-cut French fries or a seasonal green salad 9.95
SABLEFISH poached in a miso flavored fumet with shrimp dumplings, asparagus, carrots, and bean sprouts, topped with a cilantro salad 12.50
BISTRO BURGER Cascade Natural ground beef with housemade pickles and relish,
crispy fried onions, lettuce and aïoli on our own herb-salted bun, served with house-cut French fries or a seasonal green salad 8.50 with cheese 9.25 with smoked bacon add 1.50
LARRY TAVERNETTI, Lunch chef
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Dinner Menu
APPETIZERS
NORTHWEST CLAMS
steamed in coconut milk, lemongrass, ginger, kaffir lime,
chilies, and basil, garnished with curry dusted fried wontons 10.95
HUMMUS
Well seasoned puree of fava beans, served with pickled vegetables,
flat bread, feta, and mint chutney 10.00
SESAME ENCRUSTED AHI
seared, sliced, and served with avocado, cucumber, and wasabi dressing 12.00
MÉLANGE OF CHEESES
Chef’s daily choices served with housemade crackers, fresh fruit,
seasonal fruit compote, and toasted hazelnuts 10.95
LETTUCE WRAPS
Spicy braised local chicken, topped with bean sprouts
and peanuts, served with chili dipping sauce 10.00
SOUPS & SALADS
HOUSE SALAD Mixed greens with choice of orange-sesame, green goddess or
balsamic vinaigrette with blue cheese crumbles 4.95
SPINACH SALAD wilted with warm rhubarb vinaigrette, Oregon chèvre, roasted asparagus,
and toasted almonds 12.00
ARTICHOKE SALAD braised in extra virgin olive oil, tossed with field greens, crispy
prosciutto, chopped hard boiled eggs, and anchovy vinaigrette, finished with caper aïoli 12.00
SMOKED SALMON SALAD Crispy romaine lettuce and Bistro-smoked salmon,
tossed with horseradish-buttermilk dressing, fried capers and cornichons 12.00
SOUP Selection of the evening 7.50
Side of vegetables 3.00
ENTREES
DUCK
Braised hind quarter and lightly smoked breast, plated with quinoa, pumpkin seeds, Pasilla jus,
and passion fruit coulis, finished with chimichurri 28-
SEASONAL FISH
Mustard crumb encrusted, pan-roasted, plated with carrot spätzle, finished with watercress crème fraîche 24-
PORKLOIN CHOP
grilled, served atop a savory donut and ham hock jus, finished with a rhubarb compote 22-
VEGETARIAN
Individual brioche shells filled and overflowing with a fricassee of assorted early spring vegetables
and wild mushrooms 19-
Mark Dowers, Chef
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Dessert Menu
CHOCOLATE BURNT SUGAR CRÈME BRÛLÉE Velvety custard infused with bittersweet chocolate and caramelized sugar, served
with a shortbread cookie
CHOCOLATE TURTLE TORTE Pecans and caramel baked in a sweet pastry crust, topped with chocolate-Kahlúa mousse and a thin layer
of ganache, served with caramel and chocolate sauces
COCONUT CAKE Individual coconut cake, served warm with vanilla lime ice cream and fried bananas
SWEET RAVIOLI Sweet pasta dough filled with Mascarpone cheese, Amaretto soaked dried fruit and nuts, fried, served with white chocolate semifreddo
CHOCOLATE CORNMEAL TART Chocolate custard baked in a rich cornmeal crust, topped with dried pears soaked in sweet white wine and honey
DESSERTS $7.00
Housemade Ice creams and Sorbets $5.00
Rachel Boryszewski, Pastry Chef
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Bar Menu
MARK’S SOUP of the evening 7.50
SMOKED SALMON SALAD Crispy romaine lettuce
and Bistro-smoked salmon, tossed with horseradish-
buttermilk dressing, fried capers, and cornichons 12.00
HOUSE SALAD with orange-sesame, green goddess,
or balsamic vinaigrette with bleu cheese crumbles 4.95
HUMMUS Well seasoned puree of fava beans, served with
pickled vegetables, flat bread, feta, and mint chutney 10.00
SESAME ENCRUSTED AHI seared, sliced, and served
with avocado, cucumber, and wasabi dressing 12.00
ARTICHOKE SALAD braised in extra virgin olive oil, tossed
with field greens, crispy prosciutto, chopped hard boiled eggs,
and anchovy vinaigrette, finished with caper aïoli 12.00
NORTHWEST CLAMS steamed in coconut milk, lemon grass, ginger, kaffir lime, chilies, and basil, garnished with curry dusted fried wontons 10.95
BISTRO BURGER Painted Hills ground beef with crispy fried onions, housemade pickles, relish, & aïoli on our own herb-
salted bun, with a choice of French fries or a seasonal green
salad 7.75 -- with cheese 8.50 -- with bacon add 1.50
WESTMORELAND REUBEN served open-faced, layered with corned beef, sauerkraut, melted Gruyère, & housemade Thousand Island, with a choice of French fries or a seasonal green salad 8.95
MÉLANGE OF CHEESES served with housemade crackers,
fresh fruit, seasonal fruit compote, and toasted hazelnuts 10.95
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From the Bar
Passion of the Fruit~ Pearl Le Coco vodka and Triple Sec muddled with oranges and cherries, shaken with passion fruit puree, splashed with grenadine and pineapple juice, served up with a sugared rim
Raspberry Lemon Drop~ Absolut Citron muddled with lemon, shaken with Bonny Doon Framboise, served up with a sugared rim
Dirty Blue Martini~ Chilled Crater Lake vodka poured over smoked blue cheese filled Spanish olives and roasted garlic, topped with olive juice
Ginger Mint Lemonade~ Belvedere Pomarancza and Cointreau muddled with lemons, shaken with housemade mint simple syrup and fresh squeezed lemon juice
Smoky Martini~ Belvedere vodka laced with Macallan 12 year-old scotch
Mandarin Drop~ Absolut Mandarin and Triple Sec muddled with candied mandarin pieces, shaken with fresh squeezed lemon juice, served up with a sugared rim, garnished with orange zest
All Drinks $9.00
White Wine by the Glass
Champagne, POP Pommery 11.75
Prosecco, Ruggeri 7.00
Pink, Frogs Leap 6.50
Chardonnay, Errazuriz 8.00
Burgundy, Domaine Folie 12.00
Gros Manseng, Alain Brumont 6.00
Muscadet, Luneau-Papin 6.00
Riesling, Schloss Schonborn 6.00
Pinot Grigio, Tramin 6.00
Red Wine by the Glass
Coteaux du Languedoc, Puech Chaud 12.00
Pinot Noir, Dobbs 9.00
Cote du Rhone, Mas de Libiun 6.00
Cabernet Franc, Brenton Bourgueil Trinch 7.00
Beaujolias, Julienas 6.50
Bordeaux Blend, James Leigh 8.00
Barbera d’ Alba, Corsini 7.00
Cabernet Sauvignon, Barnwood 8.50
Champagne & Sparkling Wine
Bollinger Grande Année Fr ’92 109.00
Billecart-Salmon Brut Rosé Fr 81.00
Gosset Grande Reserve NV Fr 75.00
Veuve Clicquot NV Fr 67.00
Moët & Chandon Brut Impérial Fr 62.50
Taittinger Brut NV Fr 56.50
Schramsberg Blanc de Noir 46.00
Roederer Estate Brut CA 33.00
Argyle Blanc de Blanc OR 42.00
Domaine Carneros Brut Ca 31.00
Veuve Clicquot NV Fr (375 ml) 36.00
Gosset Grande Res. Fr (375 ml) 40.00
Beer on Tap
Alaskan Smoked Porter 4.50
Bridgeport IPA 4.50
Caldera Dry Hop Orange 4.50
Bottled Beer
Sessions Lager (11oz.) 2.95
N/A Bitburger 2.00
Soda & Water
Coke, Diet Coke, Rootbeer, Sprite & Ginger Ale 1.25
Assorted Fruit Juices 2.50
The Republic of Tea, Darjeeling 3.00
Voss Sparkling Water (12.6oz.) 2.25
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