Oregon Electric Station

Crisp romaine, shaved parmesan, and foccacia croutons

Corn chips, Tillamook cheddar and jack cheese, poblano cheese sauce, black bean puree, black olives, and pickled jalapeños, with pico de gallo, sour cream and guacamole

Grilled pita, and tomato-cucumber relish, kalamata olives, with extra virgin olive oil and paprika, Vegan

Tillamook cheddar, crispy bacon, sour cream, and green onions

Dijonaisse, tomato, pickled red onion, and lettuce, on a brioche bun

Jalapeno infused vodka, passion fruit puree, tajin-sugar rim

Would you like to hop on board to moscow or kentucky? your choice of bourbon or vodka, house-made ginger syrup, and fresh lime

Champagne mignonette, and horseradish cocktail sauce

Cajun chicken, crisp romaine, avocado, cheddar cheese, roasted corn, black beans, grape tomatoes, black olives, and tortilla strips, with chipotle ranch

With fry sauce

With marinara

Carrots, and celery, with buttermilk blue cheese dressing

Tillamook cheddar, crispy bacon, green onions, and sour cream

Crispy flour tortillas, pepperjack cheese, sour cream, and pico de gallo

Corn tortillas, crispy cod, buttermilk slaw, pico de gallo, and chipotle aioli

Shaved prime rib, horseradish aioli, and Swiss cheese, on a hoagie roll, with Railroad Tie fries

Beer battered Alaskan Cod, buttermilk coleslaw, and grilled jalapeño tartar sauce, with Railroad Tie fries

Corn chips, Tillamook cheddar and jack cheese, poblano cheese sauce, black bean puree, black olives, pickled jalapeños, pico de gallo, sour cream, and guacamole

Your choice of Margherita or Featured Pinsa of the day. Specialty flour from Italy made with rice, soy, and wheat flour. Low Gluten & Calories With the dough recipe's roots dating back to ancient roman empire times, the new pinsa romana is an evolution of pizza recreated from an old traditional family recipe incorporating modern technique. Featured Market Price

Jalapeño infused vodka, passionfruit puree, tajin-sugared rim, served up

Bourbon, fresh lemon, egg white, simple syrup, a pinot noir float, on the rocks

Gompers Gin, fresh lime, Crème de Violette, tonic, on the rocks

Would you like to hop on board to Kentucky or Moscow? Choice of house bourbon or house vodka, with house-made ginger syrup, & lime

Sobieski Vodka, blackberry puree, lemon, mint, soda, on the rocks

Kettle One botanical grapefruit & rose vodka, fresh lime & grapefruit

Capurro pisco, lemon, lime, egg whites, and all spice dram, on the rocks

4 "hops" thru Oregon's most popular beer style

Layers of mascarpone cream, lady fingers soaked in coffee, with mocha sauce

Caramel sauce and whipped cream

Two layers of chocolate cake, with Swiss chocolate buttercream, topped with chocolate chip mini drops

Coconut ice cream with a caramel swirl and chocolate pieces

Your choice of Regular or Cajun. Fresh from the Pacific Northwest, with grilled ciabatta bread

Lightly battered and fried crisp, with marinara and garlic aioli

Diced red onions, avocado, pine nuts, cilantro, jalapeño, and sesame wonton bowl, with spicy aioli

Warm herbed goat cheese, and basil oil, with shallot vinaigrette

With marinara

Spring greens, pickled onions, and tomatoes with balsamic vinaigrette

Crisp romaine, and shaved parmesan, with focaccia croutons

Butter lettuce, avocado, grape tomatoes, watermelon radish, cucumber, bacon, and crispy shallots

Tillamook cheddar and toasted bread crumbs

Sun-dried tomatoes, bell peppers, toasted pine nuts, lemon creme fraiche, and shaved parmesan cheese

Casarecci pasta, capers, leeks, sundried tomatoes, and lemon zest, in a Scotch-garlic cream sauce

Smoked provolone grits, lamb jus, gremolata, and vegetables

Whiskey peppercorn sauce

Executive Chef, Scott Neuman's, special steak butter

Lobster tail, and 8 oz. Filet, with garlic butter

Red wine demi-glace

Sauteed shiitake mushrooms, green cabbage, sweet peppers, edamame, toasted sesame seeds, watermelon radish and coconut jasmine rice, with miso-mustard sauce

Arugula pesto, sautéed zucchini, fresh corn, bell peppers, red onion and lima beans

Prawns, halibut, clams, salmon, and calamari, in a light tomato-wine broth, with grilled ciabatta