Brunch n’ Lunch
Served 11am–2pm Tuesday – Friday, 10am–2pm on SaturdayLooking for brunch n lunch options during the week or on Saturday?
C St Bistro’s got you covered with these mouthwatering dishes!
Salads & Starters
Customize by adding an organic chicken cutlet, bacon or turkey

House Tomato Soup
Lemon pepper sour cream and kalamata olive puree

C St. Salad

Wedge Salad
Crisp iceberg, diced tomatoes, house bacon, Rogue Blue dressing and shaved chicken egg
Classic Caesar Salad

Bistro Green Salad
Organic greens, tomato spears, seedless cucumbers, pickled red onions and honey/sherry vinaigrette

Shrimp Louie
Fresh Romaine, Oregon Bay Shrimp, Kalamata olives, sliced cucumber, farm raised chicken egg, tomato spears and Russian dressing
All Sandwiches and Panini Come With Your Choice Of:
Cup of Tomato Soup, Bistro Salad or Chopped Caesar
Signature Sandwiches
C St. Clubhouse
Roasted turkey, bacon, lemon herb aioli, organic greens, sliced tomato and red onion on Rise Up organic sourdough or organic seeded whole wheat

Texas Style Pulled Pork
Southeast Asian Bahn Mi
Natural pork shoulder smothered in “Thaibama” sauce, pickled carrots and Daikon radish with cilantro sprigs
Fried Provolone
Organic greens, tomato, red onion, capers and lemon herb aioli on Brioche
Cubano
Applewood smoked ham and pulled pork, Dijon, pepperoncini, dill pickples, Bee Girl honey/garlic hot sauce and Swiss cheese
Sardinian
Olive oil, organic greens, skinless boneless sardines, tomato, pickled red onion, honey/sherry vinegar on croissant
Farmer's Delight
Terra Sol pea and sunflower sprouts, avocado, tomato, pickled red onion, Swiss cheese, fried egg and garlic herb aioli on seeded whole wheat bread or sourdough
Gourmet Grilled Cheese Panini
Tillamook Classic
Three slices of cheddar cheese, tomato and garlic herb butter

Wild Mushroom
Rachel (Reuben’s Sister)
House Pastrami, provolone, slaw and Russian dressing

Creole Shrimp
Oregon bay shrimp, wild arugula, tomato confit, garlic aioli and Swiss
Beverages
Tropical Iced Tea, Good Bean Coffee, Assorted Hot Teas, Good Sodas
Organic: Orange juice, Lemonade, Apple juice or Milk; Large Pellegrino
Orange, Peach or Passion fruit Mimosa
Today’s offerings of: Bottled Beer, House Wine
Bistro Burgers
6 oz. Angus Top Sirloin (ground to order) on a brioche bun.
Served with Tomato soup, Caesar salad, Bistro salad or Roasted Fingerling Potatoes with your choice of seasoning:
Sea Salt & Sherry Vinegar, Garlic & Herb, or Truffle
Substitute an organic veggie patty if you prefer
Americana
Iceberg, tomato, red onion, Tillamook cheddar with burger sauce and pickles

Boucherie
Slap n’ Tickle
House pastrami, provolone, sunny side up farm egg, and whole grain mustard

Forager
Backwoods
House BBQ sauce, smoked bacon, avocado, red onion and pepper jack cheese
All-Day Brunch Specialties

Market Vegetable and Fingerling Potato Hash
Add two farm fresh eggs (scrambled or soft poached)
Smoked Pork Belly and Egg Croissant Sandwich
“Chipped Beef on Toast” (a.k.a. S.O.S.)
Sliced beef jerky in Béchamel sauce with fresh herbs and ground black pepper on sourdough
(substitute sautéed forest mushrooms)

The Northwestern
Duck Waffle
Add a duck egg!

Custom Breakfast Plate
Choose any combination of the following:
Two Farm Fresh Eggs (poached or scrambled), bacon, sausage, seasoned potatoes, Rise Up organic sourdough or organic seeded multigrain wheat toast
Cheers! Chef Paul, Jennifer and Holly
C St Bistro serves lunch from 11–2 Tuesday–Friday and brunch from 10-2 on Saturday