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Dinner
ENTREES
Entrées are preceded by a first course of garden salad with choice of house-made dressings and fresh bread and butter.
Pan Seared Black Pepper Encrusted New York Steak / $24
With creamed chard and roasted Klamath potatoes
Prosciutto and Swiss Stuffed Half Chicken / $18
Marsala jus, mashed potatoes and chef's summer vegetables
Grilled Pear Brined Pork Ribeye / $19
Bacon and smoked cheddar mashed potatoes and chef's summer vegetables
Grilled Asian Marinated Ahi Tuna / $18
With sautéed Asian vegetables and a pineapple soy glaze
Summer Vegetable Medley / $15
Sautéed chard, grilled eggplant, green beans, sweet red peppers and roasted red potatoes
Special of the Day
Your server will tell you about today's Special
STARTERS & SMALL PLATES
Please place your order
before 7:45.
Grilled Eggplant and Tomato Basil Goat Cheese Stack / $8
With organic greens and balsamic reduction
Artichoke and Sundried Tomato Dip / $8
With grilled bread and veggies for dipping
Cheese & Fruit Plate / $8
Oregonzola blue cheese, Siskiyou Crest goat feta and herbed chevre
Baby Spinach Salad with Oregonzola / $8
Granny Smith apples and caramelized spiced pecans with a sherry vinaigrette dressing
Caesar Salad / $6-9
Romaine lettuce tossed with our own Caesar dressing, croutons and parmesan cheese. Add sliced chicken breast or smoked salmon for additional $2
Grilled Tuna Nicoise Salad / $10
With organic greens, French olives, green beans, hard boiled egg, red potatoes and balsamic vinaigrette dressing
Soup du Jour / $5-7
DESSERTS / $6
Served only
at intermission. Please place your order before 8:00. We are unable to
take orders for desserts during intermission.
West Coast Style Cheesecake
With Oregon blackberry sauce
Chocolate Truffle Cake
With Oregon blackberry sauce and chocolate ganache
Dick Hay Pie
The classic Cabaret dessert: Umpqua vanilla ice cream and peanut butter in chocolate crumb crust covered with chocolate sauce
Chocolate Dick Hay Pie
The chocolate ice cream version of our classic
Pineapple Carrot Cake
With cream cheese icing and caramel sauce
Fruit and Cheese
Seasonal fruit with Rogue Creamery Oregonzola cheese spread and crackers
Sorbet and Fruit
Light, refreshing and non-dairy: raspberry sorbet with fresh fruit garnish
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Brunch
ENTREES
Egg entreés served with scones and home-fried potatoes.
Scramble du Jour / $10
Your server will describe today's scramble
New York Steak Eggs Benedict / $10
With English muffins and steamed green chard
French Toast / $10
Served with sweet lemon butter and crispy bacon
Lox and Bagel Plate / $10
Bagel and smoked salmon lox served with capers, red onion, cream cheese, lettuce and cucumbers
Baby Spinach Salad with Oregonzola / $10
Granny Smith apples and caramelized pecans with a sherry vinaigrette dressing
Soup du Jour / $5-7
Desserts / $6
West Coast Style Cheesecake
With Oregon blackberry sauce
Chocolate Truffle Cake
With Oregon blackberry sauce and chocolate ganache
Dick Hay Pie
The classic Cabaret dessert: Umpqua vanilla ice cream and peanut butter in chocolate crumb crust covered with chocolate sauce
Chocolate Dick Hay Pie
The chocolate ice cream version of our classic
Fruit and Cheese
Sorbet and Fruit
Light, refreshing and non-dairy: raspberry sorbet with fresh fruit garnish
Mimosa / $6.50
(champagne and orange juice cocktail)
Please, one check per table. Max. 2 credit cards per check. The 5% Ashland Meals Tax will be added to your bill.
We can accept Visa, Discover, or MasterCard. Gratuities not included, except for parties of six or more: 18% service charge added
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