two perfectly seasoned dungeness crab cakes coated in cornflake crumbs served with our dipping sauce and organic greens.
Crab And Artichoke Melt
dungeness crab heaped on 7 grain bread with artichoke hearts, our dressing and muenster cheese.
dungeness crab, celery, dill & mayo in a soft roll.
Braised Pork Shanks
slow cooked pork in a red wine tomato sauce over brown rice.
The Veggie Wrap
a spinach tortilla wrap filled with organic greens, basil pesto, tomatoe, cucumber, roasted sweet red peppers, zuchini and avocado.
the vegetarian answer to corned beef: field roast veggie meat. served on whole wheat bread with sauerkraut and provolone cheese. can be made vegan with soy cheese and veganaise.
simply tomatoes, basil pesto, mozzarella and provolone. can be vegan with soy cheese.
Roasted Chicken And Apple Salad
organic greens, tomato, cucumber, apple slices and all natural chicken breast with cranberries and pecan pieces. your choice of dressings.
Mojo Crab Salad
dungeness crab in our zesty remoulade over organic greens, tomatoes and cucumbers.
Sweet Basil's Plentiful House Salad (full Or Half)
a plentiful dish of organic greens, carrots, tomatoes, cucumbers and yellow squash topped with dried cranberries and sunflower seeds. your choice of dressings.
Main Course Entrées
the following are a few of the chef's favorites for the season. as local produce and ingredients become available your server will let you know of any changes and additions. our "market vegetables" are purchased at our local farmers market.
Dungeness Crab Stuffed Portobello
a large oregon grown portobello with a slice of organic tomato is topped with dungeness crab, a touch of mayonnaise, parmesan cheese, and finished with provolone cheese. the dish is served with organic greens and our house dressing. Suggested Wine: 2006 Elstrom Estate Pinot Noir.
Thai Coconut Curry Salmon Filet
pacific wild caught salmon pan seared and poached in a yellow thai coconut sauce with potatoes, onion and carrots. (mildly spicy). Suggested Wine: 2009 Chehalem Pinot Gris.
chef john's favorite cajun dish. slow cooked rich brown sauce with onions, peppers and celery smothering sweet louisiana crawfish tail meat. served over rice with market vegetables on the side. Suggested Wine: 2009 Rex Hill Pinot Noir.
a staple of creole cooking. large shrimp are cooked in a tomato based creole sauce and served over rice. Suggested Wine: 2009 Chemistry White Blend.
Pork Shank Osso Buco
a 22oz pork shank cooked to perfection in a rich tomato and red wine sauce served over creamy parmesan polenta. served with market vegetables. Suggested Wine: 2007 L'Ecole No. 41 Columbia Valley Cabernet Sauvignon.
pan seared all natural chicken breast is served on a mixture of pan roasted red potatoes with mushrooms and andouille sausage, and topped with a creamy béarnaise sauce. served with market vegetables. (tchoupitoulas is pronounced chop-a-too-las). Suggested Wine: 2009 Flying Fish Merlot.
an all american favorite, here are three choices that are sure to please. each starts with a sherry veloute sauce with a medley of market vegetables. chicken pot pie, and vegetarian pot pie.
Cheese, Salumi/charcuterie Plates & Nibbles
a selection of our nightly cheeses served with accompaniments and bread.
spanish and italian cured meats, dry-cured sausage and olive tapenade.
a selection of imported olives served with bread sticks.
The Cajun Invasion
Our guests asked for more Cajun choices knowing that is Chef John's specialty. The new items prepared a little healthier using Olive Oil in place of butter and Vegetable stock as the base
Chicken and Sausage Jambalaya
Chicken, Tasso Ham and Andouille Sausage
Shrimp, Crawfish, NW Crab plus Tasso and Andouille
Chicken & Sausage Gumbo
THOMASIAN TRIO & MAGGIE KITSON Classic Rock & Blues Liven up your dinner with Classic Rock and Blues! The Thomasian Trio from Astoria and Maggie Kitson of Cannon Beach perform at The Wine Bar each Friday, and it's always a blast.
Weekly visiting artists!
disclaimer:pricing and availability subject to change.
We offer a wide variety of vegetarian and vegan choices as well as seafood, poultry and pork dishes on our menus. From salads, to cold and hot sandwiches, wraps, paninis, tapas, and fusion dishes - all tickle the taste buds. Soups change daily and seasonal offerings keep our guests coming back to try just one more menu item or daily special. In the evening a complete selection of Cajun/Creole choices