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Chef Jesse Otero's
Country inspired cuisine takes full advantage of Oregon's bountiful oceans, rivers, farms and forests. He enjoys working with super fresh product from local organic farmers, coastal fisherman and "wild" forest foragers.
He has a particular weakness for European cheeses and other delicacies.
He strives to create dishes that taste delicious when paired with a wonderful bottle of wine.
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Appetizer
Bay House Crab Cakes
Dungeness Crab and Potato Cakes Presented with Arugula and Lemon Aioli.
$14
American Artisan Cheeses
Gold Mine Bleu, Hudson Valley Camembert, and Blue Bonnet Goat Cheese
with Fresh Fruits, Nuts, and Crackers.
$11
Oysters on the Half-Shell
Fresh Yaquina Bay Kumomoto Oysters
Presented with a Cucumber Mignonette and Fresh Lemon.
$12
Dungeness Crab Cocktail
Served with Wasabe, Pickled Ginger, and Traditional Cocktail Sauce.
$14
Stuffed Dates
Dates Filled with Gorgonzola Cheese, Toasted Almonds, Grapes, and Arugula.
$9
Soup and Salad
Oyster Stew
With Fresh Chives and Truffle-Lemon Butter.
$9
Grilled Asparagus Salad
Fresh Asparagus with Local Arugula, Toasted Filberts, Pears, and Crumbled Feta Cheese with a Roasted Pepper Rouille.
$9
Coastal Field Greens
Fresh Local Mixed Greens with Toasted Filberts, Currants,
and Cucumber with a Pomegranate Vinaigrette.
$7
Romaine Salad
Crisp Greens with Hard-Boiled Egg and Red Onion
in a Creamy Coriander Dressing with Garlic Croutons and Crumbled Bacon.
$8
Entrée
Crimson Tombo Tuna
Herb-Roasted and Served with a Mediterranean Olive Salsa and
Accompanied by Braised Corona Beans and Roasted Asparagus.
$30
Alaskan Halibut
Parmesan-Crusted, Roasted, and Topped with a Sorrel Veloute and
Served with Scallion Mashed Potatoes and Sautéed Broccoli with Cherry Tomatoes.
$30
Mexican Wild Prawns
Marinated in Smoked Paprika and Grilled with a Red Pepper Pomodoro Sauce and
Presented with Sautéed Sugar Snap Peas and Ricotta Gnocchi.
$32
Lobster
A Grilled 10 oz. Australian Lobster Tail Dressed with a Tarragon-White Wine Sauce
and Served with Scallion Mashed Potatoes and Roasted Asparagus.
$42
Duck
A Pan-Seared Duck Breast in a Pomegranate-Olive Jus Presented with
Duck Confit Risotto, Wilted Chard, and Sautéed Heirloom Carrots.
$26
Rack of Oregon Lamb
Marinated in Lemon and Rosemary, Roasted with a Garlic-Red Wine Sauce,
and Presented with Pine Nut-Brown Butter Topped Beet Ravioli and Roasted Asparagus.
$37
New York Strip
A 12 oz. USDA Prime New York Strip, Grilled and Served with an Aged Balsamic Vinegar, Herb-Roasted Fingerling Potatoes, Cauliflower Gratin, and Roasted Mushrooms.
$48
Tenderloin of Beef
An 8 oz. USDA Prime Filet Roasted with a Balsamic-Port Wine Sauce
and Accompanied by Herbed Cous Cous, Sautéed Heirloom Carrots, and Braised Chard.
$49
Jesse Otero, Executive Chef
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