Our Menu
Comfortably sophisticated and welcoming, River’s Edge features contemporary American cuisine with a Pacific Northwest flair. We offer a casual dining experience on our riverside terrace, while our dining room provides a more luxurious experience. Either way, you're in for a meal to remember!
Served between 10:00am & 2:00pm
Brunch Entrees
Brunch Entrees
Basic Breakfast
Two eggs any style, bacon or sausage, potatoes O'brien, with a side of toast.
Breakfast Bagel Sandwich
One egg any tyle, bacon, cheddar cheese, avocado, lemon aioli, tomato jam on fresh baked everything bagel, with choice of side.
Biscuits and Sausage Gravy
Fresh baked buttermilk biscuits topped with house made sausage gravy.
Smoked Salmon Benedict
House smoked salmon, spinach, poached egg, and hollandaise, on a toasted English muffin, with choice of side.
Pork Belly Benedict
Crispy pork belly, avocado, tomato, poached egg, and hollandaise, on a toasted English muffin, with choice of side.
Belgian Waffle
One Belgian waffle cooked until golden brown, and fluffy, topped with fresh berries and spiced whipped cream.
Corned Beed Hash
Corned beef, sauteed with bell peppers, onions, potatoes and your choice of eggs.
Chicken Fried Steak
Tenderized steak breaded and deep fried, served with house-made sausage gravy, two eggs any style, with choice of side.
Breakfast Burger
Hand-pressed patty, egg, pork belly, muenster cheese, tomato jam and lemon aioli, with choice of side.
Chilaquiles
Fried tortillas tossed in smoked salsa verde and queso cheese, served over black beans, topped with eggs pico, avocado and cotija cheese.
A La Carte
A La Carte
Fruit Bowl
Potatoes O'brien
Bacon
Two pieces.
Sausage
Egg
One egg.
Gravy
Biscuits
Bagel
Toast
Appetizers
Some items may be made gluten free on request.
Appetizers
Some items may be made gluten free on request.
Steamer Clams
Garlic, herbs, and chili flakes in a buttery wine broth.
Shrimp Cocktail
Five Poached jumbo shrimp with house made cocktail sauce.
Calamari
Black pepper and thyme breading, served with cilantro lime aioli.
Blackened Ahi Tuna
Blackened Ahi Tuna served with house made sweet soy and wasabi aioli.
Stuffed Mushrooms GF
Creminis stuffed with a three cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.
Wasabi Tender* GF
Marinated grilled beef tenderloin with hoisin and wasabi aioli.
House Pork Belly
Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.
Fried Artichokes
Fried artichoke hearts in a black pepper, and thyme breading with lemon aioli.
Seasonal Salads
Seasonal Salads
Edge Chopped
Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Apple Salad GF
House blend greens, Oregon bleu cheese, dried cranberries, candied walnuts, and apple cider vinaigrette.
Roasted Beet GF
Mixed greens, roasted beets, honey mascarpone, candied hazelnuts, and champagne.
Edge Caesar
Chopped Romaine, parmesan, croutons, Ceasar dressing, and lemon wedges.
- Add Chicken $6.00
- Make a Grilled Chicken Wrap $18.00
Edge Wedge GF
Iceberg, Rogue Creamery blue cheese, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.
Lunch Entrées
All burgers and sandwiches come with a choice of fries, soup, or salad
Lunch Entrées
All burgers and sandwiches come with a choice of fries, soup, or salad
Vegan Smash Burger GF
Two plant-based patties with vegan cheese, lettuce, tomato, onion, pickle and mustard on a gluten free bun.
Bruschetta Chicken Sandwich
Grilled chicken breast with bruschetta mix (tomato, onion, olive and balsamic glaze), smoked mozzarella, and basil aioli on toasted ciabatta.
Edge Prime Rib Dip
8oz of Prime Rib thinly sliced and soaked in au jus on a hoagie roll with caramelized onions, Swiss cheese, and creamy horseradish.
Corned Beef Sandwhich
House made corned beef, Swiss cheese, and tangy slaw on grilled marble rye.
Bacon Cheddar Burger
Hand-pressed patty, Tilamook cheddar, bacon, lettuce, tomato, onion, and lemon aioli.
Cold Turkey Sandwich
House smoked turkey breast with bacon, swiss cheese, lettuce, tomato, and a basil aioli on grilled sour dough bread.
Edge Mac & Cheese
House cheese blend and herbs, topped with toasted panko. Ask your server about additions.
Meatloaf Sandwhich
Our house made meatloaf with Tillamook cheddar, red onion, tomato, and spicy gochujang mayo on grilled sourdough.
Fish Tacos
Blackened cod with fresh slaw, cilantro lime crema, and garnished with pickled onions.
Blue Cheeseburger*
Hand-pressed patty, house made pork belly, Rogue Creamery blue cheese, caramelized onion, lettuce, tomato, lemon aioli. Upgrade to Elk Patty $2.50.
Appetizers
Appetizers
Steamer Clams
Garlic, herbs, and chili flakes in a buttery wine broth.
Shrimp Cocktail GF
Five poached jumbo shrimp with house made cocktail sauce.
Calamari
Black Pepper and thyme breading, served with cilantro lime aioli.
Blackened Ahi Tuna
Blackened ahi tuna served with house made sweet soy, and wasabi aioli.
Stuffed Mushrooms
Creminis stuffed with a three-cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.
Wasabi Tender*
Marinated, and grilled beef tenderloin with hoisin and wasabi aioli.
House Pork Belly
Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.
Fried Artichokes
Fried artichoke hearts in a black pepper, and thyme breading with lemon aioli.
Seasonal Salads
Seasonal Salads
Edge Chopped
Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Apple Salad GF
House blend greens, Oregon bleu cheese, dried cranberries, candied walnuts, and apple cider vinaigrette.
Edge Caesar
Romaine, parmesan, croutons, Caesar dressing, lemon.
- Add Chicken $6.00
Roasted Beet Salad GF
Roasted Beets, honey mascarpone, mixed greens, candied hazelnut, champagne vinaigrette.
Edge Wedge GF
Iceberg, Rogue creamery blue cheese, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.
Dinner Entrees
Dinner Entrees
10 oz Filet Oscar*
Topped with bearnaise and Dungeness crab, served with whipped potatoes and seasonal vegetables.
14 oz Prime Rib* GF
Whipped potatoes and seasonal vegetables served with Au Jus and creamy horseradish.
10 oz Filet* GF
Whipped Potatoes and seasonal vegetables.
14 oz Grilled Ribeye*
Whipped potatoes and seasonal vegetables.
14oz New York Strip* GF
Whipped Potatoes and seasonal vegetables.
Oregon Lamb Shank GF
Braised lamb shank with basil/mint risotto, baby carrots and our Oregon berry red wine reduction.
Shrimp And Sausage Penne
Shrimp and Double L Ranch, "burnt end sausage" tossed with penne pasta, onion, peppers, and arrabbiata sauce.
Salmon* GF
Pan-seared, skin on Atlantic salmon with mediterranean couscous and sauce vierge. (tomato, caper, olive and herbs).
Steelhead* GF
Blackened Oregon steelhead with herb polenta cake, creamed spinach, and mushrooms.
Gourmet Meatloaf
Ground filet, veal, pork, with mushroom duxelles, bacon wrapped, served with whipped potatoes, seasonal vegetable and Cajun cream sauce.
Chicken Marsala
Lightly floured, pan seared chicken breast with herb polenta cake, broccolini, and a mushrom marsala wine sauce.
Duck Confit
Duck leg quarters braised in their own fat with creamy mushroom risotto, seasonal vegetable, and a roasted red pepper romesco.
Smoky Steak Pasta
Tender beef with roasted Roma tomatoes, mushrooms, and spinach tossed with linguini in a smoked mozzarella, and parmesan cream sauce.
Seafood Pasta
Shrimp, scallops, and Dungeness crab with roasted Roma tomatoes, and basil tossed with linguini in a four-cheese cream sauce.
Vegan Curry
Sauteed mixed vegetables in a yellow coconut curry sauce, served with quinoa/forbidden rice with craisins and pepitas and topped with pan seared tofu.
Stuffed Shells
Five large pasta shells stuffed with a mixture of four cheese, spinach, mushrooms, and red bell pepper. Served on a bed of arrabbiata sauce and topped with smoked mozzarella.