The Jackalope Grill

Dealers choice or your choice

Juniper Berries, Rosemary, Orange Peel, Licorice

Cola, Citrus, Burnt Sugar, Baking Spice

Vegetal, Toffee, Quinine, Light Smoke

Menthol, Rhubarb, Ginger, Eucalyptus

Cola, Saffron, Light Chocolate, Clove

Black Tea, Mandarin Orange, Anise, Coriander

Caramel, Vanilla, Allspice, Bitter Orange

Berry, Citrus, Dark Chocolate, Espresso

Rhubarb, Smoke, Herbs, Berries

Fresh espresso, Tia Maria coffee liquor, vanilla vodka.

Bourbon, Tia Maria coffee liqueur, pumpkin bitters, and cinnamon. Chilled and served up.

Bailey's Irish cream, Kahlua, and Courvoisier, served up or on the rocks.

Sauternes, Bordeaux, FR – 2022

Tokaji, Hungary – 2017

Willamette Valley, Oregon – 2019

Buffalo Trace Bourbon Crème Brûlée, Blackberry Coulis

Fresh cinnamon-sugar doughnuts, cappuccino semifreddo

Hot brownie served with salted caramel ice cream, toasted hazelnuts, and blackberry coulis.

Pinot Noir poached pear, creme anglaise, candied hazelnut ice cream, pinot noir sauce

Roasted Strawberry pinot noir sorbet, topped with shaved chocolate

Puff pastry–wrapped brie, roasted garlic-fig jam, thyme honey reduction, crostini

Big Ed's sourdough bread, whipped butter, Maldon salt flakes, fresh herbs, pickled onions, roasted garlic, and capers.

Lightly breaded calamari and fried. Served with bang bang sauce. Bang Bang Sauce — a crave-worthy mix of creamy chili, sriracha, and subtle sweetness that adds the perfect pop of flavor.

Snails roasted in fresh herb and garlic butter, topped with lemon zest.

Tempura fried green beans, lemon-garlic dipping saucerette, lemon crème fraîche.

Pan-seared smoked scallops, roasted corn sauce, roasted poblano coulis, red pepper oil

Whipped butter, pickled onion, roasted garlic, capers, fresh herbs, sea salt, Big Ed's bread

Large snails in herb and shallot butter, topped with lemon zest and micro greens

Tempura fried green beans, lemon-garlic dipping sauce

Pan-seared smoked scallops, roasted corn sauce, roasted poblano coulis, red pepper oil

House-made black pepper pappardelle noodles with a creamy Alfredo sauce.

On locally made sourdough bread from Big Ed's bakery, with mashed potatoes and fresh fruit.

A kid-sized 4 oz fillet, served with a light lemon butter sauce, mashed potatoes, and veggies.

A 4 oz Teres Major steak, mashed potatoes, and veggies.

Thyme-brined airline chicken breast, garlic green beans, roasted garlic mashed potatoes, wild mushroom and pancetta sauce

Culver Farms duck breast, handmade sweet potato gnocchi, brown butter–sage cream sauce.

Rosemary-brined Salmon Creek pork chop, collard greens, smoked gouda mac n' cheese, apple relish

Brined and smoked Skuna Bay salmon, roasted tomato and goat cheese risotto, asparagus, dill beurre blanc

Peppercorn-crusted Teres Major, served with a brandy-Dijon sauce, chive mashed potatoes, and asparagus.

Handmade black pepper pappardelle pasta with shallots, garlic, and an oregano-thyme cream sauce, topped with fresh Parmesan

Baby romaine with garlic breadcrumbs, a Parmesan crisp, and lemon-anchovy dressing.

Balsamic pears, mixed greens, toasted pumpkin seeds, Oregon blue cheese, honey vinaigrette

Roasted Butternut Squash soup