Oregon Garden Resort

895 West Main Street, Silverton, Oregon, 97381 

Telephone: 503-874-2500 Toll Free: 800-966-6490

 
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Dinner Menu

Appetizers

WILD MUSHROOM RHAPSODY
A symphony of shitaki, oyster and crimini mushrooms, sun dried tomatoes, roasted garlic and fresh spinach rolled in phyllo dough, then baked and drizzled with Marsala wine glaze.

$8

 
CRAB CAKES 
Our house recipe served with a spicy citrus aioli.
$10

BREWERS CLAMS

 

Hard-shell clams sautéed in “Seven Brides’ Pilsner”, green chilies, roasted garlic and sweet cream butter.

$12

 

ROASTED GARLIC AND GOAT CHEESE CROSTINI 
A House favorite, with marinated tomatoes, drizzled with a balsamic reduction, chive oil, and chili oil.

$10

 

CALAMARI

Lightly breaded calamari ringlets and tentacles, served with a house recipe marinara sauce.

$9

 

Salads

CAESAR SALAD
Fresh romaine tossed with parmesan, herbed croutons, and a classic creamy Caesar dressing.
$7
Entrée portion Caesar salad with marinated, grilled chicken breast for $15 or shrimp for $18.

FIELD GREENS
Mixed organic field greens tossed with raspberry vinaigrette, caramelized hazelnuts, gorgonzola cheese crumbles and grapes.
$7
Entrée portion Field Greens salad with marinated, grilled chicken breast for $15 or shrimp for $18.


GARDEN SALAD

Mixed organic field greens, carrots, cucumbers, tomatoes and you choice of dressing.

$6

 

Entrées

BEEF AND REEF
Shoulder tenderloin charbroiled, served on a pool of sauce béarnaise, with a shrimp scampi skewer, lacquered with garlic, butter and lemon.
$21

CHEF’S SELECT CUT OF THE DAY  
An ever-changing cut of choice beef, grilled to your liking. 
$ Market Value

 

HUNTER’S PORK

Sautéed pork loin medallions finished with tomatoes, mushrooms and fire-roasted tomatoes,
splashed with brandy and demi-glaze.

$18

CHICKEN PICCATA
Tender chicken breast, breaded and sautéed with white wine, garlic, shallots, tomatoes and capers.
$16

CHEF’S SELECT DUCK
Featuring Maple Leaf Duck prepared to the chef’s choice this evening.
$22

PACIFIC NORTHWEST SALMON 
Wild-caught Northwest salmon prepared poached or grilled, served on a bed of orzo sautéed in white wine, shallots, garlic, and parmesan, then finished with blueberries and a white balsamic ginger reduction.
$25

 

SEAFOOD NEWBURG

Shrimp, scallops and crab meat sautéed in a rich sherry cream sauce with paprika, served over our wild rice pilaf.

$20

 

MOONSTONE CHICKEN PENNE

Sautéed chicken medallions nested on top of penne pasta tossed with spinach, roasted garlic, fire-roasted tomatoes, Marsala wine and sweet cream butter.
$16


VEGETABLE PENNE 
Asparagus, diced tomatoes and fresh seasonal vegetables lightly sautéed in oil and lemon juice with capers.
$14
Add jumbo shrimp for $20.

 

GARDENER’S PORTABELLA
A marinated portabella cap grilled and sliced, then filled with a ratatouille and house recipe marinara sauce.
$16
 

 

An 18% gratuity will be added to parties of six or more. Corkage fee is $10 per bottle of wine brought in by guests.

Menu items and prices subject to seasonal changes.

Menu above updated December 2011.
 

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 Oregon Garden Resort at The Oregon Garden in Silverton Oregon