Served Friday–Saturday 5–8pm

An eclectic selection of gourmet entrées by Chef Paul…Made from scratch. Locally sourced. Bad-free.

It’s important to know that C ST Bistro’s dinner menu is subject to change daily since the items on our dinner menu are subject to availability and pricing of today’s freshest ingredients. Our online dinner menu and wine list serve as an example only. We suggest you call ahead if you would like to know what’s on tonight’s dinner menu, or if a dish you see in the online menu will be available tonight. We try to upload daily specials and menu changes to Instagram, but we do get busy! Please check C ST Bistro’s Instagram or call us at 541-261-7638 for tonight’s special entrées.


House Tomato Soup

House Tomato Soup

Lemon pepper sour cream and kalamata olive puree

Classic Caesar Salad (Grilled or Chopped)

Bistro Green Salad

Bistro Green Salad

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

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

Shrimp Louie

Shrimp Louie

Fresh Romaine, Oregon bay shrimp, Kalamata olives, cucumber, beet pickled chicken egg, tomato spears and Russian dressing

Brussels Sprout Sautée

Toasted garlic, organic olive oil, balsamic reduction, and Fleur de Sel sea salt.

Bistro Burgers

6 oz. Angus Top Sirloin (ground to order) on a brioche bun.

Served with Roasted Fingerling Potatoes with your choice of seasoning:
Sea Salt & Sherry Vinegar, Garlic & Herb, BBQ Pit Rub, or Truffle
Substitute Salant Family Ranch natural beef patty or black bean patty if you prefer



Caramelized onion, bleu cheese, sliced tomato and organic greens

Slap n’ Tickle

House pastrami, provolone, sunny side up duck egg, and grain mustard



Sautéed wild mushrooms, Gruyere cheese, greens and Oregon truffle mayo


Momofuko sweet pickled shiitakes, house kimchee, green onion, sweet soy, and Thaibama sauce


Iceberg, tomato, red onion, Tillamook cheddar, burger sauce and pickles

*Add A Starter to Your Entrée Below*

Bistro Salad, Chopped Caesar or Tomato Soup Cup 3-


Fresh Market Fish of the Day

Usually 26- to 28-

Fresh Red Meat of the Day

Usually 26- to 28-

Specialty Pork or Poultry

Usually 24- to 26-

Spaghetti Aglio Pepperoncino

Fresh Oregano, garlic slices, chili flake, parsley and shaved Parmesan

Pork Belly Confit

Bee Girl honey glazed pork belly with pickled huckleberries, herbed farro grain, and sauteed wild mushrooms

Forest Mushroom Risotto

Sautéed mushrooms in Farro grain with garlic, fine herbs and Parmesan cheese


Cheers! Chef Paul, Jennifer and Holly