Ceviche Calamari- 14

 Fennel, orange, radish, and peppers, tossed with a cucumber champagne mignonette, over grilled baguette 

Beer Battered Mushrooms- 12

Filled with boursin cheese 

Coconut Shrimp- 14

 Butterflied prawns, breaded and fried, served with a sweet chili sauce

 Cajun Prawns- 12

Butterflied prawns, herb pesto, mix greens, fresh squeeze of lime 

Fried Lemon and Fennel Calamari – 12

Served with an herb lemon aioli

Chicken Salad Bruschetta 10

House grilled chicken, crisp apples, fresh herbs, served on crustini’s with cherry lemon compote



Soups, Salads and More

French onion soup- 10

 Rich beef stock, toasted gruyere, grilled baguette 

Clam Chowder- 12

                                                                                              Fresh manila clams, served in a sourdough bowl                                                                                          Grill68 Caesar - 12

 Charred romaine, parmesan cheese, cherry tomato, caesar dressing   

Strawberry Salad- 12

 House seasoned beet croutons, Oregon bleu cheese, mixed greens

Polenta Salad- 14

Fire roasted corn, seasonal vegetables, mixed greens, burnt honey drizzle    

Burrata Salad- 12

 Cucumber, strawberries, oranges, served with a mint chili vinaigrette  

Steak Frits- New York Cut, 5oz - 18

 Served with horseradish dill aioli fried potatoes


Add Chicken - 4   Steak - 6   Salmon - 6


From the Grill (Certified Beef)

                    Filet Mignon 8oz   27  10oz   36      

New York 14oz   42

     Ribeye 16oz   44   22oz   68



Chimichurri sauce, Horseradish herb crème fraiche, Bordelaise Sauce 


London Grill Salad- New York Cut 5oz- 18

 Romaine, parmesan cheese, cherry tomato, mustard vinaigrette 

Flank Steak 10oz   - 18

Balsamic glaze served with twice bake potato 

Free Range ¼ chicken - 17

Charred with fresh herbs, served with seasonal vegetables

Wild Salmon - 21

 Sockeye salmon, champagne caper vinaigrette, finished with Oregon bleu, served with seasonal vegetables

Pork Chops - 18

 Charred orange mustard sauce, fig reduction, served with an herb pineapple salad




Creamy Risotto - 5

Portobello mix mushrooms, white wine 

Creamy Mashed Potatoes – 4 

Garlic and fresh herbs 

Seasonal Vegetables - 4

 Tossed with house herbs and red onions 

Twice Baked Potatoes - 5

 Chives, sour cream bacon and cheddar

House baked bread – 3

Served with house herb butter




Classic Cheesecake - 8

 Served with a NW berry compote

Grilled peaches - 8

Served with maple corn panna cotta

Flame at the table, S'mores bar - 16

Served with assorted chocolate bars, marshmallow, and graham crackers




See server for Cognac, Digestive, and our after-dinner drink menu

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness