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 | The Menu Fife Restaurant is dedicated to supporting sustainable agriculture and Oregon's fantastic array of local, organic farmers. Due to the seasonality and availability of certain produce, Our menu changes daily. Below is a sample of the many dishes offered for your enjoyment.
A versatile white meat that grills beautifully and also takes well to marinating and pan cooking, sturgeon retains a deliciously moist center while crisping to a wonderful golden brown on the outside. Asparagus is in season again and is delivered fresh from the farm along with our seasonal radishes. This dish is finished with a lovely dijon vinaigrette and is a must-try meal, even for those who dislike a strong fish flavor.
Sample First Course
Roasted summer squash soup $6
Spice roasted lamb ribs with purple cabbage and red onion slaw $7
Pan fried duck livers with cured pork belly, sage and shallots $6
Flash fried Willapa Bay oysters with bacon, swiss chard and cream $8
Beet, cucumber, grapefruit and toasted bread crumbs with rosemary $6
Shrimp beignets with Tabasco aioli, lemon and parsley $9
Leaf lettuce with apples, hazelnuts, Fontina and garlic vinaigrette $7
Amaranth greens with blueberries, croutons and basil-yogurt dressing $7
 Sample Second Course
Sturgeon with haricot verts, red onions, basil and lemon vinaigrette $20
Buffalo tri-tip with gingered carrots, mushrooms and horseradish jus $21
Pork loin with cheddar potato cake, garlic tops, orach and bbq sauce $19
Duck breast with squash, shallots, bacon and strawberry mustard $22
Lamb chops with red potatoes, fava beans, sweet onions and mint $19
Walnut crusted, cast iron chicken with pork braised chard and potatoes $19
Roasted rabbit with wild mushrooms, sage, lentils and scallions $21
Harvarti stuffed squash blossoms with fried onions and beet cream $19
New York strip with grilled romaine, onions and mustard aioli $25
Mussels with fennel, sea beans, garlic, white wine and chile flakes $18
 Sample Final Courses
Lemon pudding cake with blueberry coulis and creme fraiche Berry crostata with frozen yogurt and red wine syrup Mocha creme caramel with espresso anglaise and pecan toffee
Chilled sabayon with caramelized bananas and caramel sauce
White chocolate cheesecake with marionberry compote and Chantilly cream
An assortment of local cheeses with fruit, nuts and toast
Vanilla bean or Candied apple ice cream or Mixed berry sorbet Created by Pastry Chef - Jessica Howard. All desserts and cheeses are $6. Ice cream and Sorbets are $5.
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