Brunch n’ Lunch

Served 11am–2pm Tuesday – Friday, 10am–2pm on Saturday

Looking 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

House Tomato Soup

Lemon pepper sour cream and kalamata olive puree

C St. Salad

C St. Salad

Organic greens, orange segments, dried cranberries, golden raisins, sliced almonds and white balsamic peach vinaigrette

Wedge Salad

Wedge Salad

Crisp iceberg, diced tomatoes, house bacon, Rogue Blue dressing and shaved chicken egg

Classic Caesar Salad

Bistro Green Salad

Bistro Green Salad

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

Shrimp Louie

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

Texas Style Pulled Pork

Ancho Chili /Orange BBQ sauce, pit-smoked natural pork, pickled red onions and coleslaw

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

Wild Mushroom

Sautéed mushrooms, herbs, truffle aioli, provolone, parmesan and Swiss

Rachel (Reuben’s Sister)

House Pastrami, provolone, slaw and Russian dressing

Creole Shrimp

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

Boucherie

Caramelized onion, bleu cheese, sliced tomato, house ketchup and organic greens

Slap n’ Tickle

House pastrami, provolone, sunny side up farm egg, and whole grain mustard

Forager

Forager

Sautéed forest mushrooms, Swiss cheese, iceberg lettuce and Oregon truffle aioli

Backwoods

House BBQ sauce, smoked bacon, avocado, red onion and pepper jack cheese

 

 

 

 

 

All-Day Brunch Specialties

Market Vegetable and Fingerling Potato Hash

Market Vegetable and Fingerling Potato Hash

Fresh market vegetables, fingerling potatoes and wild mushrooms.
Add two farm fresh eggs (scrambled or soft poached)

Smoked Pork Belly and Egg Croissant Sandwich

Duroc pork belly and farm fresh egg on croissant with spinach, caramelized onions and bacon jam, served with soup or salad.

“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)

Recommended
The Northwestern

The Northwestern

Smoked salmon, sliced tomato, avocado, two poached eggs, and béchamel sauce on crostini with a bistro salad

Duck Waffle

Whole grain buttermilk waffle, duck confit, arugula, orange/maple syrup
Add a duck egg!

Custom Breakfast Plate

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

 

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