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Portland, OR Metro
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Newberg
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Allison Inn & Spa
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Allison Inn & Spa
(503) 554-2525
2525 Allison Ln
,
Newberg
,
OR
|
Directions
97132
45.318971
-122.945438
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Menu for Allison Inn & Spa
Breakfast
|
Brunch
|
Lunch
|
Dinner
|
Dessert
|
Bar
Breakfast
17.00
Vintner's Breakfast
A glass of fresh-squeezed juice, granola, yogurt & berry parfait, choice of house-made breakfast pastry or toast, choice of locally roasted coffee or premium tea
16.00
Local Farm Eggs I Any Style
Two eggs w/ house potatoes, choice of applewood smoked bacon or pork sausage links, toast, organic butter & jam
Cereals & Fruits
8.00
Our Own Granola
Options: With berries
(12.00)
, With bananas
(10.00)
8.00
Steel-Cut Oatmeal
With brown sugar & cinnamon
12.00
Oatmeal w/ Berries
10.00
Oatmeal w/ Bananas
12.00
Seasonal Fruit & Berries
15.00
Bowl of Berries
7.00
Greek Style Yogurt
9.00
Granola, Yogurt & Berry Parfait
5.00
Breakfast Cereals
15.00
House-Smoked Salmon
Toasted bagel, herbed cream cheese, bloody mary marmalade, pickled red onions & capers
14.00
Buttermilk Pancakes
Pinot-poached pears, whipped butter, toasted almonds, pure maple syrup
15.00
Grand Marnier French Toast
Brioche, honeyed bellwether ricotta, toasted hazelnuts, dried fig & cherry compote, pure maple syrup
17.00
Pastrami Hash
House-cured painted hills beef pastrami, crispy yukon potatoes, sweet peppers & onions, two eggs any style, toast, organic butter & jam
17.00
Mushroom Omelet
Locally foraged mushrooms, aged white cheddar, fines herbes, house potatoes, toast, organic butter & jam
16.00
Traditional Eggs Benedict
House-cured pork loin on an English muffin, hollandaise, house potatoes, petite salad
20.00
Dungeness Crab Benedict
Poached local farm eggs on griddled crab cakes, whole grain mustard hollandaise, house potatoes, petite salad
Sides
4.00
House Potatoes
5.00
House-Made Pork Sausage Links
5.00
Applewood Smoked Bacon
4.00
Breakfast Pastry | Toast | English Muffin
4.00
Toasted Bagel & Cream Cheese
Brunch
From the pantry
5.00
Chocolate beignets
Espresso anglaise
4.00
Chocolate cherry bread
Vanilla chantilly
5.00
Fresh fruit
Local & seasonal
Starters
10.00
Winter citrus salad
Spinach, pomegranate, briar rose feta, fennel pollen, olive vinaigrette
8.00
Grilled broccolini
Hazelnuts, corona beans, warm sourdough
Farm eggs
17.00
Steelhead omelet
Smoked steelhead trout, herbed cream cheese, melted leeks, spinach, toast, organic butter & jam
17.00
Pacific cod fish & chips
Ale-battered wild pacific cod, apple slaw, charred jalapeno-citrus remoulade, hand-cut fries
17.00
Smoked pork chilaquiles
Corn tortillas, guajillo salsa, pico de gallo, frijoles refritos, avocado, queso fresco, two eggs any style
18.00
Prosciutto hash
Smoked proscuitto, yukon gold potatoes, fennel, sweet peppers, two eggs any style, toast, organic butter & jam
21.00
Pacific paella
saffron-scented Valencia rice, chorizo, rock shrimp, cod, clams, penn cove mussels, garden peppers
26.00
Delmonico steak & eggs
Grilled broccolini, herbed compound butter, roasted red potatoes, two eggs any style, bearnaise
Benedicts
17.00
Jory benedict
House-cured ham, brown butter hollandaise, braised kale, griddled pugliese, house potatoes, petite salad
20.00
Dungeness crab benedict
Griddled crab cakes, grain mustard hollandaise, house potatoes, petite salad
9.00
Parfait
Jory granola, greek yogurt & berries
15.00
House-smoked salmon
Toasted bagel, herbed cream cheese, bloody mary marmalade, pickled red onion & capers
From the griddle
15.00
Apple-cinnamon pancakes
Caramel creme fraiche, toasted pecans
16.00
Grand marnier french toast
Cranberry-orange compote, citrus ricotta, toasted macadamia nuts
Entrees
16.00
Wood-grilled "pinot" burger
Rogue creamery blue, charred onions, house-smoked bacon, aioli, hand-cut fries
18.00
Rotisserie lamb on olive levain
Shaved leg of lamb, olive pistou, meyer lemon labneh, rosemary frites
Lunch
Starters
8.00
Smoked Chicken Soup
Pancetta, meatballs, cannellini beans, kale
8.00
Green Salad
Dried cherries, red onions, roasted filberts, muscatel vinaigrette, pecorino romano
9.00
Winter Citrus & Spinach Salad
Citrus, pomegranate, briar rose feta, olive vinaigrette, fennel pollen
8.00
Grilled Broccolini
Hazelnut romesco, corona beans, warm sourdough
Entrees & pastas
17.00
Heritage Pork & Mushroom Ragu
Cavatelli, foraged mushrooms, fennel, black trumpet fritti
19.00
Grilled Wagyu Strip Loin
Potato gratin, mustard greens, smoked cippolini onions, pinot noir jus
18.00
Windy hill farm chicken
Mashed yukon golds, Brussels sprouts, lardons, braised carrots, grained mustard jus
21.00
Pacific paella
Saffron-scented valencia rice, chorizo, rock shrimp, cod, clams, penn cove mussels, garden peppers
Lunch tasting i wine pairing
Smoked chicken soup
pancetta, meatballs, cannellini beans, kale St. innocent, chardonnay, willamette valley 2010
Options: Food
(23.00)
, Wine
(16.00)
Winter Citrus & Spinach Salad
citrus, pomegranate, briar rose feta, olive vinaigrette, fennel pollen, Chehalem "3 vineyards," pinot gris, willamette valley 2011
Options: Food
(23.00)
, Wine
(16.00)
Rotisserie Lamb on Olive Levain
Shaved lamb leg, olive pistou, meyer lemon labneh, Clawson creek, "Angela," pinot noir, yamhill-carlton 2009
Options: Food
(23.00)
, Wine
(16.00)
Sandwiches
16.00
Wood-Grilled "Pinot" Burger
Rogue creamery blue, charred onions, house-smoked bacon, aioli, hand-cut fries
18.00
Rotisserie lamb on olive levain
Shaved lamb leg, olive pistou, meyer lemon labneh, rosemary frites
15.00
Roasted Vegetables on Pugliese
Butternut squash, king trumpet mushrooms, spinach, local goat cheese, kale-pine nut pesto, petite salad
15.00
Ale battered pacific cod on house roll
Honeycrisp apple-celeriac slaw, fresno chili-coriander crema, house-made chips
Dinner
Appetizers
25.00
Charcuterie Board | Selection of Five House-Cured Meats
Pickles, mustards, fennel pollen lavosh, grilled crostini
11.00
Roasted Cauliflower Soup
Duck confit, marcona almond, harissa, caramelized garlic
12.00
Winter Citrus Salad
Briar rose chèvre, mâche, bacon, candied walnuts, meyer lemon vinaigrette
8.00
Green Salad
Dried cherries, red onions, roasted filberts, pecorino, muscatel vinaigrette
16.00
Wagyu Tartare
Quail egg, frisée, pickled pearl onion, grilled crostini
Entrees
30.00
Yukon Gold Potato Gnocchi
Dungeness crab, caramelized fennel, sweet carrots, pernod, crème fraîche
28.00
Black Rice Risotto
Salt & pepper razor clams, sweet cayenne, smoked cashews, allium salad
34.00
Cedar Plank Steelhead
Potato confit, black trumpet, celery, pomegranate, hazelnuts, saba-brown butter
32.00
Pan Seared Muscovy Duck
Sweet potato gratin, escarole, port glazed cranberries, duck egg hollandaise
45.00
Wood-Fired Wagyu Strip Loin
Triple cream- truffle pierogis, foraged mushrooms, sweet onions, bordelaise reduction
Sides
6.00
Shiitakes & Spinach
6.00
Mashed Parsnips
6.00
Beets – Goat Cheese Crème Fraiche
6.00
Broccolini – Lemon Beurre Blanc
6.00
Brussels Sprouts – Bacon Lardons
Dessert
10.00
Manjari Chocolate & Espresso
Warm dark chocolate-pinot noir soufflé cake, espresso crème anglaise, dulce de leche, cocoa nib brittle, vanilla bean ice cream
7.00
Barnard Griffin, Syrah Port 2005
Ice cream or sorbet & shortbread
Options: Ice cream, Sorbet & shortbread, Single scoop
(4.00)
, Two scoops
(8.00)
, Three scoops
(12.00)
, Owen roe, semillon, “the parting glass,” yakima valley
(+12.00)
12.00
Powdered Sugar Beignets
Vanilla mousse, raspberry caramel, dark chocolate sauce
Options: Okanagan, “ice wine,” washington
(14.00)
10.00
Blood Oranges & Mascarpone
Mascarpone panna cotta, blood orange compote, citrus lace tuile
Options: Baumard, “quarts de chaume,” fr 2006
(13.00)
10.00
Apple & Ginger
Warm apple crumble, gingersnaps, bourbon ice cream
Options: Royal tokaji company, “5 puttonyus,” tokaji aszu 2005
(15.00)
55.00
Dessert Tasting
Pastry chef’s selection of six desserts served family style
18.00
Cheeses
Fromagier selection of cheeses served w/ bread & accompaniments
Dessert Wines
13.00
Baumard, “Quarts De Chaume,” Fr 2006
8.00
Francis Tannahill, “Passito” NV
9.00
M. Chapoutier, Banyuls 2007
14.00
Okanagan, “Ice Wine,” Washington
12.00
Owen Roe, Semillon, “the Parting Glass,” Yakima Valley
12.00
Roumieu Lacoste, Sauternes, France
15.00
Royal Tokaji Company, “5 Puttonyus,” Tokaji Aszu 2005
Oporto
13.00
Croft 2000 Vintage
12.00
Fonseca, 20 Year Tawny
26.00
Taylor Fladgate, 30Yr Tawny
9.00
Warre's “Otima” 10 Yr Tawny
8.00
Warre's “Warrior” Ruby
Domestic Port-Style Wines
7.00
Barnard Griffin, Syrah Port 2005
14.00
Privé, “Quinta Do Privé Vineyard Ruby,” NV
15.00
Willamette Valley Vineyards, Quinta Reserve, Pinot Noir Port
Madeira | Sherry
12.00
Broadbent, 10 Year, Malmsey
10.00
Rare Wine Company, New York, Malmsey
7.00
Hidalgo, “Faraon,” Oloroso
7.00
Hidalgo, “Napoleon,” Amontillado NV
18.00
Hidalgo, “Napoleon,” 30 Year
14.00
Toro Albala, Don Px Gran Reserva 1982
Cognac | Armagnac
37.00
Hardy XO
110.00
Hennessy Paradis
42.00
Hennessy XO
13.00
Hennesy VSOP
16.00
Kelt VSOP
12.00
Remy Martin VSOP
36.00
Remy Martin XO
19.00
Sempe 15 Yr Armagnac
Bar
Small Plates
3.00
Boquerones in Vinegar
House chips
3.00
Classic Olive Tapenade
Baguette
3.00
Chicken Liver Pâté
Crostini
3.00
House Cured Pickles
Salads
8.00
Green Salad
Dried cherries, roasted hazelnuts, red onions, muscatel vinaigrette, pecorino
16.00
Wood-Fired Prawn Salad
Baby lettuces, avocado, chickpeas, briar rose feta, yogurt-cumin dressing
To Share
Salumi and Cheese
5.00
Prosciutto | Briar Rose Chèvre
5.00
Dry Salumi | Rogue River Blue
5.00
Chorizo | St. Andre Brie
5.00
Bresaola | Manchego
12.00
Seasonal Flatbread
Inspired by the garden, inquire about daily selection
8.00
Truffle-Parmesan Frites
Aioli
9.00
Hummus
Fresh garden vegetables, fennel crackers
19.00
Chef's Crudo
A rotating selection of fresh seafood
Entrees
12.00
Winter Vegetables
King trumpets, butternut, broccolini, local chèvre, spinach wrap
16.00
Wagyu Beef Tips
Hen of the woods mushroom risotto, black truffle jus
24.00
Delmonico Steak
Painted hills ribeye, herbed red bliss potatoes, pinot noir reduction
16.00
Cavatelli Primavera
Sundried tomatoes, olives, shaved parmesan, fresh herbs
16.00
Wood-Grilled “Pinot Burger”
Rogue creamery blue, charred onions, house-smoked bacon, aioli, hand-cut fries
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