8oz bavette steak, fries, cilantro chimichurri

STEAK FRITES

spicy fried chicken thigh, Texas coleslaw, pickles, chili oil & brioche bun

BUTTERMILK FRIED CHICKEN SANDWICH

melon, fennel, pickled rinds, feta, mint, fresno chilis

SUMMER MELON SALAD

whipped cream, macerated strawberries & cherries, black pepper mascarpone crème anglaise

STRAWBERRY SHORTCAKE

hearth-seared albacore, apricot mostarda, arugula, shishitos, peach, basil, pickled red onion

OREGON ALBACORE TUNA

malted chocolate milk ice cream, vanilla ice cream, seasonal sorbet

HOUSEMADE SCOOPS

American Wagyu beef tartare, roasted poblano aioli, pickled mushrooms, chives, shallots, crostini

TARTARE

CORN BREAD

BULLARD FRIES

JALAPEÑO CHEDDAR HUSHPUPPIES

choice of bacon, house sausage or avocado with two eggs, breakfast potatoes & toast, housemade jam & butter

BULLARD BREAKFAST

FRENCH FRIES

hazelnut ice cream, hazelnut feuilletine, burnt honey anglaise

WARM TEXAS SHEET CAKE

spicy basil honey, pickled jalapenos, cilantro

SMOKED CHICKEN WINGS

fresh flour tortillas, guacamole, salsa verde, bread and butter pickled jalapenos

BULLARD SET

SLICE OF PIE

red & white quinoa, arugula, cherry tomato, sweet corn, smoked tahini, basil

GRAIN BOWL

triple-layered with smoked turkey, bacon, lettuce, tomato, mayo & avocado

BULLARD CLUB

raspberry curd, pistachio whipped cream, fresh raspberries in gluten-free tart shell

LEMON POSSET TART (GF)

dry-aged double patty, bacon, American cheese, shredded iceberg, fancy sauce & pickles

ABBY'S BURGER

farm greens, apple, pickled red onion, shaved radish, Rogue smoky blue cheese, toasted hazelnuts

TAVERN SALAD

cured king salmon, avocado, leche de tigre, citrus, cilantro, pickled chilis & garlic chips

CRUDO

fresh and pickled summer melon, feta, mint, shaved fennel, fresno chili, aleppo & olive oil

MELON SALAD

Peel and cut the potatoes into fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Fries

Preheat the oven to 425°F (220°C). Drain the potatoes and dry them with a towel. Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Cook the Fries

Season the bavette steak with salt and pepper. Heat a skillet over medium-high heat and add a little olive oil. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or longer to your preferred doneness. Let rest for 5 minutes before slicing.

Cook the Steak

In a food processor, combine cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until well combined. Adjust seasoning to taste.

Make the Chimichurri

Slice the steak and serve it with fries. Drizzle the cilantro chimichurri over the steak and enjoy!

Serve

bavette steak

potatoes

olive oil

salt

black pepper

In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, and salt.

Prepare the Coating

In a deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Coat the Chicken

Carefully place the coated chicken in the hot oil, cooking for about 6-8 minutes per side or until golden brown and cooked through. Remove and place on a wire rack to drain.

Fry the Chicken

On a brioche bun, layer the spicy fried chicken, Texas coleslaw, pickles, and drizzle with chili oil. Top with the other half of the bun.

Prepare the Sandwich

chicken thighs

buttermilk

hot sauce

all-purpose flour

paprika

garlic powder

onion powder

chili oil

oil for frying

Cut the watermelon and cantaloupe into bite-sized cubes and place them in a large mixing bowl.

Prepare the Melons

Add the thinly sliced fennel and pickled watermelon rinds to the bowl with the melons.

Add Fennel and Rinds

Gently fold in the crumbled feta cheese and chopped fresh mint leaves.

Mix in Feta and Mint

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Prepare the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients.

Combine Salad with Dressing

Top the salad with sliced Fresno chilis for added heat and garnish.

Add Fresno Chilis

Chill in the refrigerator for 15 minutes before serving to enhance flavors.

Watermelon

Cantaloupe

Fennel bulb, thinly sliced

Pickled watermelon rinds

Feta cheese, crumbled

Fresh mint leaves, chopped

Fresno chilis, sliced

Olive oil

Lemon juice

Salt

Pepper

In a bowl, combine sliced strawberries, halved cherries, granulated sugar, and lemon juice. Toss gently to coat the fruits. Cover and let sit for at least 30 minutes to allow the juices to form.

Macerate the Fruits

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.

Whip the Cream

In a saucepan, whisk together egg yolks and granulated sugar until pale. Gradually add milk while whisking. Cook over medium heat, stirring constantly until thickened. Remove from heat. Stir in heavy cream, mascarpone cheese, and black pepper. Cool completely.

Make the Crème Anglaise

Preheat the oven to 400°F (200°C). In a bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in heavy cream until just combined. Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round and cut into circles. Place on a baking sheet and bake for 15-20 minutes until golden.

Prepare the Shortcake

Slice the shortcakes in half. Layer the bottom half with macerated strawberries and cherries, add a dollop of whipped cream, and place the top half on. Drizzle with crème anglaise and serve immediately.

Layer the Ingredients

Fresh strawberries, hulled and sliced

Fresh cherries, pitted and halved

Granulated sugar

Heavy whipping cream

Powdered sugar

Vanilla extract

Egg yolks

Whole milk

Heavy cream

Mascarpone cheese

Freshly ground black pepper

All-purpose flour

Baking powder

Unsalted butter, cold and cubed

In a small saucepan, combine dried apricots, honey, apple cider vinegar, salt, and black pepper. Simmer on low heat for about 10 minutes until apricots soften. Remove from heat and stir in Dijon mustard. Allow to cool.

Make the Apricot Mostarda

Season albacore tuna with salt and pepper. Heat a skillet over high heat with a little oil. Sear the tuna for about 2 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Cook the Tuna

In the same skillet, add shishito peppers and sauté for about 3-4 minutes until blistered. Remove and set aside.

Sauté Shishito Peppers

Prepare the Peach

On a serving plate, arrange arugula as a bed. Place the seared tuna on top, then scatter sautéed shishito peppers, peach slices, and pickled red onion. Drizzle with apricot mostarda and garnish with fresh basil.

Plate the Dish

Albacore Tuna

Arugula

Shishito Peppers

Fresh Peach

Fresh Basil

Pickled Red Onion

Dried Apricots

Dijon Mustard

Honey

Apple Cider Vinegar

Black Pepper

In a saucepan, combine whole milk, heavy cream, and half the sugar. Heat over medium heat until warm.

Prepare the Ice Cream Base

In a bowl, whisk together the egg yolks and remaining sugar until pale. Gradually add warm milk mixture to egg yolks, whisking constantly.

Whisk Egg Yolks

Return mixture to saucepan and cook over low heat, stirring constantly until thickened. Do not boil.

Cook the Mixture

Remove from heat and stir in vanilla extract, cocoa powder, and malted milk powder. Chill in the refrigerator.

Add Flavorings

Once chilled, churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.

Churn the Ice Cream

Repeat steps 1 and 2 from the Malted Chocolate Milk Ice Cream for the vanilla ice cream base, omitting cocoa and malted milk powder.

Churn the vanilla base in an ice cream maker according to manufacturer's instructions. Freeze until firm.

In a saucepan, combine water and sugar. Heat until sugar is dissolved. Let cool.

Prepare Simple Syrup

In a blender, combine fresh fruit, lemon juice, and cooled simple syrup. Blend until smooth.

Blend Sorbet Ingredients

Chill the mixture in the fridge, then freeze in an ice cream maker according to manufacturer's instructions.

Chill and Freeze

Whole Milk

Heavy Cream

Granulated Sugar

Egg Yolks

Vanilla Extract

Cocoa Powder

Malted Milk Powder

Fresh Fruit (e.g., strawberries, mango)

Water

Lemon Juice

Preheat the oven to 450°F (232°C). Place the poblano pepper on a baking sheet and roast for about 15-20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and place in a sealed bag for 10 minutes. Peel off the skin, remove seeds, and finely chop.

Roast the Poblano

In a bowl, mix the mayonnaise with the chopped roasted poblano, lemon juice, and olive oil. Season with salt and black pepper to taste. Set aside.

Make the Poblano Aioli

Finely dice the American Wagyu beef and place it in a mixing bowl. Add the chopped chives, shallots, salt, and black pepper. Gently mix to combine.

Prepare the Tartare

Slice the baguette into thin pieces and brush with olive oil. Toast in the oven at 375°F (190°C) for about 5-7 minutes until golden and crispy.

Toast the Crostini

On a serving plate, place a portion of the beef tartare. Drizzle with the poblano aioli and top with pickled mushrooms. Serve with crostini on the side.

Assemble the Dish

American Wagyu beef

Poblano pepper

Mayonnaise

Mushrooms (pickled)

Chives

Shallots

Black pepper

Baguette (for crostini)

Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or a cast-iron skillet.

Prepare the Oven

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.

Mix Dry Ingredients

In another bowl, whisk together milk, eggs, and melted butter until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared baking dish or skillet and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Steak Frites

Buttermilk Fried Chicken Sandwich

Summer Melon Salad

Strawberry Shortcake

Oregon Albacore Tuna

Housemade Scoops

Tartare

Corn Bread

Bullard Fries

Jalapeño Cheddar Hushpuppies

Bullard Breakfast

French Fries

Warm Texas Sheet Cake

Smoked Chicken Wings

Bullard Set

Slice Of Pie

Grain Bowl

Bullard Club

Lemon Posset Tart (gf)

Abby's Burger

Tavern Salad

Crudo

Melon Salad