S T A R T E R S 

Calamari Strips   9
Calamari steak dipped in tempura, quick fried and served with garlic aioli.

Clams & Mussles Small 9 | Large 11
Simmered with garlic, basil, and white wine-butter.  

Spinach & Artichoke Dip     9
Artichoke hearts blended with creamy mascarpone, cream cheese and spinach; baked with parmesan and served with French bread.

Hummus Plate   7
Hummus, marinated feta, artichokes and tomato, served w/ pita

BBQ Beef Sliders       9.5
Pulled beef tossed with  barbecued beef in mini buns with melted cheddar, crispy onions accompanied with fries.


Crab & Shrimp Louie  13.5
Organic spring greens and romaine lettuce topped with cherry tomatoes, cucumbers,  hard-boiled egg, fresh mozzarella, olives, Dungeness crab meat and bay shrimp.

The Caesar         Starter 6 | Entrée 8
Romaine hearts tossed with classic homemade Caesar, parmesan cheese and garlic croutons.
  Add Grilled Chicken Breast                        13
  Add Grilled Salmon                                    15
Cedar River Cobb            Starter 9 | Entrée 11
Grilled chicken, tomato, egg, bacon, avocado and crumbled blue cheese on a bed of greens.

Strawberry arugula Salad     10
Arugula topped with sliced strawberries, pancetta, red onions and goat cheese. Garnished with apple slices, cranberry raisins, almonds and drizzled with balsamic syrup.
  Add Grilled Chicken Breast                       13.5

  Add Grilled Salmon                                 15.5

Blackened Salmon & Spinach  15
Wild salmon fillet blackened in our iron skillet and presented atop a bed of baby spinach. Garnished with mandarin oranges, candied walnuts, gorgonzola cheese, cranberry raisins, red onions, and creamy citrus vinaigrette.


French Onion Soup                               Bowl 6
Roasted Tomato Soup                           Cup 5 | Bowl 6
Daily Soup                                           Cup 5 | Bowl 6

C A F É  M E A L S

Substitute sweet potato fries for an additional $1.25

Beer Battered Fish & Chips     12
Alaskan cod fillets hand dipped in RiverRock Ale batter dusted with panko breading
served with coleslaw and homemade tartar; accompanied with fries.

Blackened salmon sandwich       14
Blackened salmon with charred red onion, cucumber-basil aioli. Served on a grilled sourdough and accompanied with fries.

California Chicken Sandwich    12
Cilantro-lime marinated then grilled chicken, topped with bacon, melted swiss cheese,
avocado, lettuce, tomato, onions all on a toasted brioche bun and served with fries.
Salmon BLT   14
Grilled salmon, bacon, lettuce and tomatoes with roasted red pepper aioli all on a toasted brioche bun and served with fries.

RiverRock Reuben   11
Lean pastrami, swiss cheese, sauerkraut and homemade thousand island dressing,
on marbled rye and served with fries.

French Dip      11
Thin slices of prime rib on a toasted French roll and accompanied with Au jus
for dipping. Served with fries.
Fish Tacos      12
Warm corn tortillas filled with crisp fried cod, pico de gallo, queso fresco, lettuce and
drizzled with chipotle-sour cream; accompanied by spicy black beans and rice.

Maplewood Club     11
Smoked turkey, bacon, lettuce, tomato, red onions, avocado and cheddar cheese
 on toasted old-fashioned bread; served with fries.

Our Cheeseburger     11
A half-pound of choice ground chunk patty, topped with Tillamook cheddar, crispy
fried onions, lettuce, tomato and raw onions and served with fries.

All entrees are served with choice of green salad, Caesar salad or soup.

Seafood Fettuccine                                                              19
Fresh sea scallops, mussels, clams and tiger prawns sautéed with garlic cream
and tossed with fettuccine pasta, garnished with parmesan cheese and garlic bread.

Italian Penne Bolognese           16
Portobello mushrooms sautéed with Bolognese sausage sauce and penne pasta. Garnished with shaved Parmagiano Reggiano and provolone; served with garlic bread.

Penne Moda   
Penne pasta, zucchini, yellow squash, baby kale all sautéed with a light white wine butter, garnished with black olives and parmesan cheese.


All entrees are served with choice of green salad, Caesar salad or soup. All entrees include seasonal vegetables and a choice of one accompaniments: Garlic Mashed, Baked Potato or Wild Rice Pilaf.

Lemon Garlic Scallops      19
Alaskan jumbo scallops, pan seared and finished in a lemon-garlic white wine sauce.

Lemon, Mint & Basil Halibut       22
Fresh halibut fillet smothered in a lemon, mint and basil style chimichurri then grilled.

Cedar Planked Salmon        21
Fresh wild salmon fillet oven roasted on our seasoned cedar plank and topped with
roasted tomato-garlic butter.

Roquefort Crusted Filet Mignon      29
An 8oz tenderloin filet rubbed with our seasoning, then grilled to your liking and crusted with roquefort cheese. Served over a potato cake and asparagus; drizzled with balsamic reduction.

Grilled Ribeye Steak      31
A 12oz Ribeye steak, rubbed with our house seasoning and grilled to your liking. Topped with a Cabernet Sauvignon-mushromm demi and garnished with crisp fried onions.

Chicken Piccata       19
Airline chicken seasoned with lemon and cracked pepper seasoned. Pan seared and finished with a lemon-wine and caper sauce beurre blanc. Served with garlic mashed potatoes & vegetables.

Barbecued Baby Back Ribs          Half 17| Full 23
St. Louis style, slow cooked and smothered with Jack Daniel’s barbecue sauce.

Beef Kebab and iceberg          18
Lime-Cilantro marinated tender beef, grilled & presented on skewers. Accompanied with cucumber, watermelon radish and red onion salad served on an iceberg cone; topped with a fresh oregano vinaigrette.

Australian Lamb Shank      21
Imported lamb, slow cooked in zesty tomato-guajillo sauce until fall off the bone tender.

Maple Pork Chop      19
Center cut pork loin bone in chop, grilled and glazed with a maple-mustard sauce.


Pistachio ice cream           7
Custard gelato swirled together with chocolate & pistachio gelato, topped with praline pistachios.

Chocolate Truffle ice cream     6.5
Zabaione cream center, surrounded by chocolate ice cream & caramelized hazelnuts.

Crème Brûleé            6.5
French vanilla custard topped with crisp caramel shell.

Pear tart      7
Almond cream topped with pear halves on a short pastry base. Served ala mode