4.00
Two house buttermilk biscuits split and grilled, topped with plenty of rae’s homestyle sausage gravy. You gotta be kidding me, only
315枚の写真
メニューWeekend Brunch 6Lunch 6Bar Menu 2Nighttime 6Happy Hour 2
Weekend Brunch
Rise and Shine!
Baked Eggs
9.00
Three eggs baked with house béchamel and pancetta ham, topped with melted gruyere cheese. Served with crispy roasted potatoes.
Frenchy Toast
9.00
Thick-cut baguette steeped in egg and vanilla, grilled golden and served with house blackberry sauce and sweetened crème fraîche on the side.
Timberline Scramble
10.00
Savory sausage scrambled with eggs, potatoes, goat cheese, baby spinach, sautéed mushrooms and sweet onion, topped with asiago cheese. Served with choice of toast.
Boilermaker Breakfast
6.00
Two eggs any style served with crispy roasted breakfast potatoes and your choice of farmhouse white or 9-grain toast, or a biscuit n’ butter.
Dungeness Florentine
14.00
Our extra fancy benedict with grilled dungeness crab and two poached eggs atop baby spinach and toasted english muffin, drizzled with house hollandaise sauce and served with potatoes.
Today's Frittata
8.00
A hot slice of today’s deep-dish, baked egg creation. Always served with our crispy roasted breakfast potatoes.
Dutch Baby
11.00
Northwestern-born, baked german pancake served with your choice of fresh strawberries and crème fraîche, or a poached egg with a pair of hickory smoked bacons and maple syrup.
Hash and Eggs
9.50
House pulled corned beef brisket with sautéed yellow onion, roasted red pepper and potatoes, topped with two poached eggs and served with your choice of toast or biscuit n’ butter.
Chicken-Fried Steak
9.50
Country-style chicken-fried steak topped with plenty of sausage gravy and two poached eggs. Served with crispy roasted potatoes and your choice of toast or biscuit n’ butter.
Eggs Benedict
10.50
Grilled black forest ham on a toasted english muffin with poached eggs covered with house hollandaise sauce. Served with crispy roasted breakfast potatoes.
Steak Benedict
12.50
Flame-grilled top sirloin medallions with poached eggs on toasted house biscuits and topped with plenty of hollandaise. Served with crispy roasted breakfast potatoes.
Omelettes
All rae’s omelettes are served with crispy roasted potatoes and your choice of farmhouse white, 9-grain toast, or a biscuit n’ butter.
Nobby Omelette
9.50
Fresh baby spinach with sautéed zucchini and mushroom, sweet onion and goat cheese, finished with diced roma tomato.
Westover Omelette
10.50
Pacific shrimp, roasted red pepper, caramelized shallot and house made crème fraîche, garnished with fresh sliced avocado.
Slabtown Omelette
8.50
Crumbled bacon with sharp cheddar, diced roma tomato, sautéed mushrooms and topped with shaved asiago cheese.
Hot Soups
Rae's Tomato Soup
3.00 - 5.00
Flavorful, brothy soup of crushed tomato and roasted red pepper, lemon and thyme. Finished with shaved asiago, unless you prefer it vegan.
Soup De Nuit
3.00 - 5.00
Ever-changing concoction of tonight’s fresh, seasonal soup based purely on the creative whimsy of the kitchen.
Forest Mushroom
3.00 - 5.00
Savory cream soup made with beef and chicken stock, mushrooms, sage and paprika. Topped with house made crème fraîche.
Cold Salads
Scratch-made dressings include: herb vinaigrette, blackberry balsamic, oregon blue, and rae’s ranch.
Caprese
7.00
Small salad of hot house tomato and whole milk mozzarella sliced thin with fresh cut basil, olive oil and balsamic vinegar drizzled over the top.
Astoria Salad
13.00
Ribboned romaine, fresh cilantro and slivered bosc pear tossed together with olive oil, lemon, shaved asiago and topped with chilled pacific shrimp.
Cobb Salad
12.00
Our version of the classic is served with romaine and arugula, roasted chicken, bacon, tomato, crumbled oregon blue, avocado and hard-boiled egg. Choice of house dressing on the side.
Simple Salad
3.00
Chopped romaine lettuce topped with sliced cucumber and crispy, caramelized shallots. Your choice of house dressing, served on the side.
Spinach Salad with Egg
9.50
Fresh baby spinach with sliced mushrooms, roma tomato, crumbled bacon and asiago cheese, topped with a chilled, poached egg. Choice of house dressing served on the side.
Steak Salad
14.50
Chopped baby spinach and arugula tossed with roasted red pepper, cucumber and olive oil, topped with sliced, roasted sirloin. Finished with savory argentinean chimichurri sauce.
Market Salad
11.00
A vegetable-only salad of cut green beans, sweet corn, tomato, sautéed mushrooms and potato, all tossed in blackberry balsamic and topped with chevre, crispy shallots and crushed pistachio.
Sandwiches
Most served with a pickle spear and your choice of waffle fries, cup of soup or today’s house vegetable.
Monte Cristo Sandwich
9.50
Fancypants sandwich combining ham, gruyere and house-roasted turkey on farmhouse white, dunked in egg and grilled up like french toast. Served with jam and crispy roasted potatoes.
Turkey Avocado Melt
10.00
House-roasted turkey breast and fresh sliced avocado under melted swiss, grilled up hot on 9- grain bread with roma tomato, baby spinach and mayonnaise.
Royale with Cheese
9.00
Your choice of scratch-made burger patty with mayo, tomato, baby spinach, and grilled sweet onion on a toasted bun—including your choice of sharp cheddar, swiss, blue cheese crumbles or goat cheese. Choose between:
Fried Egg Sandwich
7.50
Double egg sandwich with sharp cheddar cheese, crumbled bacon and béchamel grilled on farmhouse white. Always served with crispy roasted potatoes on the side.
Grilled Ahi Sandwich
14.00
Not your average fish sandwich. Pacific ahi tuna, flame-grilled medium rare with house made citrus tartar sauce, crispy shallots and fresh arugula on a toasted hoagie roll.
French Dip
12.00
Thinly sliced, house-roasted beef piled thick with melted gruyere and mayonnaise on a toasted hoagie roll. Served with a savory cup of piping hot au jus on the side.
Lunch
Hot Soups
Rae's Tomato
3.00 - 5.00
Flavorful, brothy soup of crushed tomato and roasted red pepper, lemon and thyme. Topped with grated romano, unless you prefer it vegan.
Soup De Jour
3.00 - 5.00
Ever changing, fresh concoction of seasonal soup based purely on the whimsy of the kitchen.
Forest Mushroom
3.00 - 5.00
Savory cream soup made with beef and chicken stock, mushrooms, sage and paprika. Finished off with house made crème fraîche.
Cold Salads
Simple Salad
3.00
Chopped romaine lettuce topped with sliced cucumber and crispy, caramelized shallots. Your choice of house dressing, served on the side.
Market Salad
11.00
A vegetable-only salad of cut green beans, sweet corn, tomato, sautéed mushrooms and potato, all tossed in blackberry balsamic and topped with chevre, crispy shallots and crushed pistachio.
Astoria Salad
13.00
Ribboned romaine, fresh cilantro and slivered bosc pear tossed together with olive oil, lemon, shaved asiago and topped with chilled pacific shrimp.
Spinach Salad with Egg
9.50
Fresh baby spinach with sliced mushrooms, roma tomato, crumbled bacon and asiago cheese, topped with a chilled, poached egg. Choice of house dressing served on the side.
Caprese
7.00
Small salad of hot house tomato and whole milk mozzarella sliced thin with fresh cut basil, olive oil and balsamic vinegar drizzled over the top.
Steak Salad
14.50
Chopped baby spinach and arugula tossed with roasted red pepper, cucumber and olive oil, topped with sliced, roasted sirloin. Finished with savory argentinean chimichurri sauce.
Cobb Salad
12.00
Our version of the classic is served with romaine and arugula, roasted chicken, bacon, tomato, crumbled oregon blue, avocado and hard-boiled egg. Choice of house dressing on the side.
Breakfast Hankering
Biscuits and Gravy
4.00
Two house buttermilk biscuits split and grilled, topped with plenty of rae’s homestyle sausage gravy.
Today's Frittata
8.00
A hot slice of today’s deep-dish, baked egg creation. Always served with our crispy roasted breakfast potatoes.
Fried Egg Sandwich
7.50
Double egg sandwich with sharp cheddar cheese, crumbled bacon and béchamel grilled on farmhouse white. Always served with crispy roasted potatoes on the side.
Baked Eggs
9.00
Three eggs baked with house béchamel and pancetta ham, topped with melted gruyere cheese. Served with crispy roasted potatoes.
Monte Cristo Sandwich
9.50
Fancypants sandwich combining ham, gruyere and house-roasted turkey on farmhouse white, dunked in egg and grilled up like french toast. Served with jam and crispy roasted potatoes.
Sandwiches
All our weekday sandwiches are served with a pickle and your choice of waffle fries, cup of soup or today’s house vegetable.
The Reuben
10.00
Hand-pulled, house corned beef piled high with house recipe alpine-style sauerkraut, lots of horseradish sauce and melted gruyere. Grilled up hot on 9-grain bread.
Grilled Ahi Sandwich
14.00
Not your usual fish sandwich. Pacific ahi tuna, flame-grilled medium rare with house made citrus tartar sauce, crispy shallots and fresh arugula on a toasted hoagie roll.
French Dip
12.00
Thinly sliced, house-roasted beef piled thick with melted gruyere and house mayonnaise on a toasted hoagie roll. Served with a cup of piping hot au jus on the side.
Royale with Cheese
Your choice of scratch-made burger patty with mayo, tomato, baby spinach, and grilled sweet onion on a toasted bun—including your choice of sharp cheddar, swiss, blue cheese crumbles or goat cheese. 9
Farmer Sandwich
8.50
Roasted red pepper, avocado, sautéed mushrooms, zucchini and grilled onion served on a toasted hoagie with spinach, crème fraîche and melted whole milk mozzarella.
Croque Monsieur
9.00
A traditional café sandwich that the french feed to workmen and children. Cured black forest ham and béchamel on toasted white, all buried under seared gruyere cheese.
Triple Crown Sandwich
9.50
Sliced house-roasted chicken breast with crumbled bacon and goat cheese, served on grilled farmhouse white with mayo, fresh arugula and sliced roma tomato.
Turkey Avocado Melt
10.00
House-roasted turkey breast and fresh sliced avocado under melted swiss, with roma tomato, baby spinach and mayonnaise. Grilled up hot on 9-grain bread.
Side Orders & Extras
Grilled Baguette and Butter
1.50
Half-Order Biscuits and Sausage Gravy
2.50
Single Egg Any Style
1.25
Side of Waffle Fries
2.00
Side Horseradish Sauce
0.75
Side of Housemade Dressing
0.50
White or Wheat Toast, or Biscuit N’ Butter
1.50
Homemade Sausage Gravy
1.50
Today's House Vegetable
2.50
Crispy Roasted Potatoes
2.00
Side Citrus Tartar Sauce
0.50
Bar Menu
Rae's Tomato Soup
3.00
Flavorful, brothy soup of crushed tomato and roasted red pepper, lemon and thyme. Finished with shaved asiago, unless preferred vegan.
Almonds and Olives
3.00
Savory-sweet, house roasted and seasoned almonds served with pitted kalamata olives.
Onion Rings
5.00
Sweet, whole yellow onion battered in tempura, and served with rae’s ranch on the side.
Dungeness Crab Cakes
12.00
A pair of handmade, dungeness crab cakes pan seared golden in olive oil. Served with citrus tartar sauce and fresh lemon on the side.
Steak Bites
9.00
Sliced, marinated beef tips sautéed with whole button mushrooms. Served with house horseradish sauce on the side and toasted baguette points.
Chicken Strips
5.00
A hot trio of lightly breaded, chicken breast tenderloins, baked instead of fried, served with rae’s ranch on the side.
Simple Salad
3.00
Chopped romaine lettuce topped with sliced cucumber and crispy, caramelized shallots. Your choice of house dressing, served on the side.
Royale with Cheese
8.00
Your choice of scratch-made burger patty with mayo, tomato, baby spinach, and grilled sweet onion on a toasted bun—including your choice of sharp cheddar, swiss, blue cheese crumbles or goat cheese.
Blackberry Crisp
5.00
Whole blackberries baked with lemon and honey under a brown sugar crust, served piping hot with heavy cream on the side.
Simple Salad
3.00
Chopped romaine lettuce topped with sliced cucumber and crispy, caramelized shallots. Yourchoice of house dressing, served on the side.
Black and Tan Hummus
6.00
Two styles of house hummus, traditional and black bean, served with sliced cucumber and pita chips.
Calamari
6.00
Pacific squid dusted with rice flour, black pepper and sea salt, served with lemon and cocktail sauce on the side. Entirely gluten free.
House Rillettes
7.00
A sure friend of the common man. House recipe potted pork spread, seasoned to perfection, served with toasted baguette points.
Bacon Cheese Waffles
6.00
Columbia valley yukon gold cross-cut fries covered with hickory smoked bacon and melted cheddar. Served with rae’s ranch on the side.
Rae's Tomato Soup
3.00
Flavorful, brothy soup of crushed tomato and roasted red pepper, lomon and thyme. Finished with shaved asiago, unless you prefer it vegan.
Fish and Chips
13.00
Fresh from the coast true cod filets, battered with tempura and served ala carte atop a pile of yukon gold waffle fries with lemon, citrus tartar sauce and house cocktail sauce on the side.
Bread Pudding
5.00
Dense, slab-style bread pudding, crusted with chocolate and served hot with sliced bosc pear and vanilla ice cream.
Nighttime
Pesto and Points
6.00
A bouquet of fresh basil blended with olive oil, parmesan and pistachio. Served with toasted baguette points.
Steak Bites
12.00
Sliced, marinated beef tips sautéed with whole button mushrooms. Served with house horseradish sauce and toasted baguette.
House Rillettes
7.00
A sure friend to the common man. House recipe potted pork spread, seasoned to perfection, served with toasted baguette points.
Calamari
6.50
Pacific squid dusted with rice flour, black pepper and sea salt, served with cocktail sauce and lemon on the side.
Shrimp Cocktail
10.00
Poached and chilled pacific shrimp served on ice with our spicy house-made cocktail sauce and fresh lemon on the side.
Dungeness Crab Cakes
15.00
A pair of handmade, dungeness crab cakes pan seared in olive oil. Served with citrus tartar sauce and fresh lemon on the side.
Soups & Salads
Rae's Tomato Soup
3.00 - 5.00
Flavorful, brothy soup of crushed tomato and roasted red pepper, lemon and thyme. Topped with grated romano, unless you prefer it vegan.
Soup De Nuit
3.00 - 5.00
Ever-changing concoction of tonight’s fresh, seasonal soup based purely on the creative whimsy of the kitchen.
Simple Salad
3.00
Chopped romaine lettuce topped with sliced cucumber and crispy, caramelized shallots. Your choice of house dressing, served on the side.
Forest Mushroom
3.00 - 5.00
Savory cream soup made with beef and chicken stock, mushrooms, sage and paprika. Topped with house made crème fraîche.
Caprese
7.00
Ripe hot house tomato sliced thin with whole milk mozzarella, fresh basil, olive oil and balsamic vinegar drizzled over the top.
Entree Salads
Market Salad
11.00
A vegetable-only salad of green beans, sweet corn, tomato, potatoes, sautéed mushrooms and shallots, tossed lightly in blackberry balsamic and finished with goat cheese and crushed pistachio.
Astoria Salad
13.00
Ribboned romaine, chopped cilantro and slivered bosc pear tossed together with olive oil, lemon, and shaved asiago cheese, topped with chilled pacific shrimp.
Spinach Salad with Egg
9.50
Fresh baby spinach with sliced mushrooms, roma tomato, crumbled bacon and asiago cheese, topped with a chilled, poached egg. Choice of house dressing served on the side.
Steak Salad
14.50
Chopped fresh spinach and arugula tossed with roasted red pepper, cucumber and olive oil, with sliced top sirloin laid over the top. Finished with savory argentinean chimichurri sauce.
Cobb Salad
12.00
Our version of the classic is served with romaine and arugula, roasted chicken, bacon, tomato, crumbled oregon blue, avocado and hard-boiled egg. Your choice of house dressing on the side.
Dinnertime
All of rae’s dinnertime entrees include your choice of simple salad or a cup of soup to start.
Fish and Chips
14.50
Fresh from the coast true cod filets, battered with tempura and served atop yukon gold waffle fries. Served with today’s house vegetable, citrus tartar sauce and house cocktail sauce on the side.
Beef Bourguignon
13.50
Classic, all day simmer of braised beef, red wine, onion and mushroom, served atop house mashed potatoes. Served with today’s house vegetable.
Ahi Picatta
18.00
8oz steak of pacific ahi tuna flame grilled rare, topped with a classic sauce of lemon, butter, white wine and capers. Served with house vegetable and your choice of potato.
Sausage and Kraut
14.00
A pair of flame-grilled hungarian sausages with a savory heap of rich, alpine-style sauerkraut and choice of au gratin or mashed potatoes.
Pasta Carbonara
13.00
Classic, creamy egg sauce tossed with house cured pancetta and pasta of the day. Finished with plenty of asiago cheese and served with today’s house vegetable on the side.
The Meatloaf
12.00
Rae’s house recipe meatloaf covered in homestyle brown gravy. Served with creamy horseradish sauce on the side, today’s house vegetable and your choice of potato.
Today's Pot Pie
10.00
Savory, flakey-crusted individual pot pie which varies each day according to the charm and inspiration of the kitchen. Always served with today’s house vegetable on the side.
Seared Pork Loin
15.00
Thick steaks of boneless pork dredged in savory paprika, pan seared to medium with olive oil and topped with creamy horseradish sauce. Served with house vegetable and choice of potato.
Montgomery Steak
19.00
10oz top sirloin, flame grilled and topped with a hunter’s gravy of red wine and mushroom. Served with house vegetable and choice of potato.
Royale with Cheese
11.00
Your choice of scratch-made burger patty with mayo, tomato, baby spinach, and grilled sweet onion on a toasted bun—including your choice of sharp cheddar, swiss, blue cheese crumbles or goat cheese. Served with waffle fries or house vegetable.
Vegetable Lasagna
12.50
Wide noodles layered with sautéed zucchini, mushrooms, baby spinach, roasted red pepper, mozzarella and goat cheese, topped with house marinara and asiago. Served ala carte with toasted baguette points.
The Daily Dish
Night of the week specials include your choice of simple salad or a cup of soup, of course.
Tuesday Linguini and Clams
15.00
Manilla clams tossed with linguini, chorizo, roasted poblano peppers and white wine. Served with toasted baguette.
Thursday Mussels Thurman
14.00
Northwestern mussels steeped in white wine, shallots, crumbled bacon and fresh cream. Served with toasted baguette.
Saturday BBQ Ribs
17.00
Half-rack of barbequed baby-back pork ribs, served with succotash and a house made buttermilk biscuit ‘n butter
Monday Prime Rib
25.00
12 ounce prime rib steak with your choice of mashed or au gratin potatoes. Served with horseradish sauce and au jus.
Wednesday Coq Au Vin
19.00
Full hind quarter of chicken, braised for hours in red wine, french-style. Served with swiss rösti potato pancake.
Friday Frogs Legs
18.00
Flame-grilled frogs legs atop house made gnocchi with lemon, white wine and parsley. Served with sautéed green beans.
Sunday Chicken and Dumplings
12.00
All-day simmer of rich chicken stew over sliced, czech-style dumplings. Served with flame-grilled corn on the cob.
Happy Hour
Rae's Tomato Soup
2.00
Flavorful, brothy soup of crushed tomato and roasted red pepper, lemon and thyme. Finished with shaved asiago, unless preferred vegan.
Caprese
5.00
Small salad of hot house tomato and whole milk mozzarella sliced thin with fresh cut basil, olive oil and balsamic vinegar drizzled over the top.
House Rillettes
5.00
A sure friend of the common man. House recipe pork confit spread, seasoned to perfection, served with toasted baguette points.
Sweet Onion Rings
4.00
Crispy rings of tempura-battered yellow onion, always served with rae’s ranch on the side.
Almonds and Olives
3.00
Savory-sweet, house roasted and seasoned almonds served with pitted kalamata olives.
Veggie Burger
5.00
House made black bean and barley veggie patty with baby spinach, tomato, mayo, caramelized onion and swiss cheese on a toasted bun.
Bourguignon Petit
5.50
Classic, all day simmer of braised beef, red wine, onion, carrot and mushrooms, served ala carte atop house mashed yukon gold potatoes.
Biscuits and Gravy
3.00
Two house buttermilk biscuits split and grilled, topped with plenty of rae’s homestyle sausage gravy. You gotta be kidding me … only
Simple Salad
2.00
Chopped romaine lettuce topped with sliced cucumber and crispy, caramelized shallots. Your choice of house dressing, served on the side.
Black and Tan Hummus
4.50
Two styles of house made hummus: new-fangled black bean and ultra-traditional, served with sliced cucumber and warm pita chips.
Calamari
4.50
Pacific squid dusted with rice flour, black pepper and sea salt, served with fresh lemon and our own cocktail sauce. Entirely gluten-free.
Cheese Waffles
4.50
We’re bringing the waffle back. Yukon gold waffle fries amply topped with melted cheddar. Served with rae’s ranch on the side.
Cheddar Mack
4.00
House made, cheesy-creamy pasta of the day topped with melted sharp cheddar cheese.
Croque Monsieur
5.50
Traditional café sandwich that the french feed to workmen and children. Cured ham and béchamel on white, all buried under seared gruyere.
Turkey Burger
5.00
Flame-grilled, house recipe ground turkey burger with baby spinach, tomato, mayo, caramelized onion and cheddar on a toasted bun.
Bread Pudding
4.00
Dense, slab-style bread pudding, crusted with dark chocolate and served hot with vanilla ice cream and fresh sliced bosc pear.
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