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Bakes Place Menu

Menu –

Subject To Change: Reflecting the seasons and our Chef’s inspiration.

SMALLER

MARCONA ALMONDS G • 4

HARISSA MARINATED OLIVES G • 6

POMMES FRITES GV
Chive Crème Fraiche, Truffle • 6

BLISTERED SHISHITO PEPPERS     G
Burnt Miso Aioli, Meyer Lemon, Bonito Flakes • 8

MAC AND CHEESE
Raclette, Marrow Onion, Fresno Chile • 10

BACON WRAPPED MEDJOOL DATES
Stuffed with Gorgonzola Dolce • 10

CHICKEN WINGS    G
Korean Chili, Honey Ginger Glaze, Cucumber Yogurt • 10

CHORIZO SLIDERS
Brioche, Vietnamese Pickled Vegetables, Lime Aioli • 8

AVOCADO TOAST
Soft Boild Eggs, White Anchovies, Pickled Shallots • 12

CHARCUTERIE
Sopressata, Calabrese, Chicken Liver Mousse, Traditional Accompaniments • 15

BRUSSEL SPROUTS V
Mountain Huckleberry, Gruyere Fondue, Duck Fat, Hazelnuts • 10

FORAGED MUSHROOMS * G
Bacon, Sunny Egg • 15

CLASSIC CAESAR
Romaine, Parmesan Reggiano,Garlic Crouton, White Anchovies • 13

MARINATED BEETS GV
Horseradish, Crema, Green Garlic Pesto, Poppy See, Fiddlehead Fern • 12

SPRING RISSOTO GV
Nettles, Mascarpone, Reggiano • 16

SNAP PEA CRUDITE GV
Onion Petal, Basil, Curry Yogurt • 10

BEEF CARPACCIO *
Tonnato Sauce, Capers, Parmesan, Arugula • 15

ALBACORE CRUDO * GV
Pink Lady Apples, Fresno Chili, Daikon, Sprouts • 15

CHEESE PLATE
Selection of Cheeses from Corsican Cellars, Seasonal Accompaniments • 13

MARKET LETTUCES GV
Seasonal Veggies, Balsamic Vinaigrette, Feta and Za’atar • 12                                                                                                               | Add Chicken • 5 | Prawns • 10

PORK BELLY G
Rhubarb Mustard, Grilled Chicory, Parsnip • 18

LARGER

MARKET CATCH * • MP

KOBE BEEF BURGER                                                                                                                                                                                 Butter Lettuce, Dijonaise, Pickled Red Onion, Tomato, Brioche Bun, Fries • 15                                                                                   | Add Cheese • 1.5 | Bacon • 1.5 | Avocado • 1.5 | Egg • 1.5

FARFALLE PASTA
Fennel Sausage, English Peas, Mint, Cream, Pecorino Romano • 19

SPANISH OCTOPUS GV
Fingerling Potatoes, Pickled Alliums, Chermoula, Ink Aioli • 22

SCAMPI STYLE PRAWNS
English Peas, Marrow Bordelaise, Salmon Roe, Grilled Bread • 26

       MOROCCAN BRAISED CHICKEN THIGH     G
Fingerling Potato, Mushroom, Apricot, Cipollini Onion, Ras El Hanout Broth, Toasted Almonds • 28

FILET MIGNON     G                                                                                                                                                                                   8oz. Center Cut, Grilled Asparagus, Garlic Mashed Potatoes, Sauce Béarnaise  •  40

ALLEN BROTHERS DRY-AGED RIBEYE G
12oz., Madeira Sauce, Oregon Blue Cheese Butter, Frites • 36

HAPPY HOUR BEVERAGES

WELL COCKTAILS • 5
DRAFT BEERS • 2 OFF
HOUSE WINE BY THE GLASS • 2 OFF

Our dishes are made in house from scratch with seasonally inspired and responsibly sourced ingredients.

 Bake’s purpose is to create an atmosphere of community by serving hand-crafted cocktails and food with outstanding local musicians for your entertainment.

V –  Vegetarian | G – Gluten-Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Show Menu (Saturday’s)

Subject To Change: Reflecting the seasons and our Chef’s inspiration.

SMALLER

POMMES FRITES GV
Chive Crème Fraiche, Truffle • 6

BLISTERED SHISHITO PEPPERS G Burnt Miso Aioli, Meyer Lemon, Bonito Flakes • 8

CLASSIC CAESAR Romaine, Parmesan Reggiano,arlic Crouton, White Anchovies • 13

MARKET LETTUCES GV Seasonal Veggies, Balsamic Vinaigrette, Pecorino • 12 | Add Chicken • 5 | Prawns • 10

ALBACORE CRUDO * GV Pink Lady Apples, Fresno Chili, Daikon, Sprouts • 19

CHEESE PLATE V Selection of Cheeses from Corsican Cellars, Seasonal Accompaniments • 13

LARGER

MOROCCAN BRAISED CHICKEN THIGH
Fingerling Potato, Mushroom, Apricot, Cipollini Onion, Ras El Hanout Broth, Toasted Almonds • 28

RIGATONI PASTA
Maitake Mushroom, Brussels Leaves, Lemon Cream •  24

COLUMBIA RIVE STEELHEAD
Fingerling Potatoes, Pea Vines, Fresno Chili, Brussels Sprout Leaves, Citrus, Saffron Aioli, Salmon Roe • 30

ALLEN BROTHERS DRY-AGED RIBEYE     G
12oz., Madeira Sauce, Oregon Blue Cheese Butter, Frites •  36

DESSERTS

HOUSE MADE ICE CREAM
Berry Compote, Lemon Thyme Shortbread •  6 per scoop

WHITE CHOCOLATE BANANA BREAD PUDDING
Macadamia Nut Ice Cream, Rum Caramel •  9

CHOCOLATE TERRINE
Chocolate Buttercream, Ganache, White Chocolate Anglaise, Feuilletine Crust, Chili Roasted Honey Almonds •  9

 

Vegetarian    V    Gluten-Free   G

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

 

 


Desserts

PEAR SORBET – Arbequina Olive Oil, Black Sesame Seeds • 9

DUTCH BABY – Pink Lady Apples, Crème Fresh Ice Cream • 11

SMOKED CHOCOLATE PARFAIT – Marshmallow Cream, Hazelnut Graham, Orange Confit • 13

HOUSE MADE ICE CREAM • 4 Per Scoop

CHEESE PLATE – Selection of Cheeses from Corsican Cellars, Seasonal Accompaniments • MP

DESSERT BEVERAGES

SAMMY DAVIS
Espresso, Crater Lake Espresso Hazelnut Infused Vodka • 11

DIZZY GILLESPIE
Kahlua, Bailey’s, Courvoisier, Coffee, Whip Cream • 10

SALTED CARAMEL MARTINI
Salted Caramel Vodka, Orchata Cinnamon Cream, garnished with Salted Caramel • 10

HOT TODDY
Templeton Rye, Amaro Nonino, Honey and Lemon • 10

PORTS

SANDEMAN
 TAWNY 10YR • 12

GRAHAM’S
RESERVE SIX GRAPES • 10

COCKBURN’S
FINE RUBY • 7