Navigation 

Bakes Place Menu

HAPPY HOUR 3:00-6:00PM

25% OFF OUR SNACKS AND SMALLER PLATES (SEE MENU BELOW)

HAPPY HOUR SPECIALS

1/2 OFF BEER ALL DAY TUESDAY
1/2 OFF WHISKEY ALL DAY WEDNESDAY

HAPPY HOUR BEVERAGES

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

HAPPY HOUR COCKTAILS

PINK LEMONADE • Vodka, Orange Liqueur, House Sweet and Sour, Splash Orange, Cranberry Juice • 7
COSMOS • Vodka, Sour, Triple Sec, Cranberry Juice • 7
MARGARITA • Tequila, Fresh Lime, Orange Liqueur, House Sweet and Sour, Salt-Rimmed Glass • 7
SPICED APPLE HIGHBALL • Jim Beam, Apple, Fireball • 7
OLD CAMP TODDY • Old Camp Peach Pecan Whiskey • 7 MOSCOW MULE • Vodka, Ginger Beer, Fresh Lime • 7
OLD FASHIONED • Evan Williams, Aromatic Bitter, Maple Syrup, Brandied Cherries, Orange Twist • 7

BAKE’S BOILERMAKERS
1/2 a Shot & 1/2 a Beer • 8

BOURBON: Buffalo Trace + Scotch Ale
RYE: Bulleit Rye + Old Seattle
RUM: Zaya + Trickster IPA
SCOTCH: Monkey Shoulder + Manny’s Pale Ale

Menu –

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

SNACKS  (25% OFF 3:00PM-6:00PM)

MARCONA ALMONDS G • 4

HARISSA MARINATED OLIVES G • 6

GOUGERES
Country Ham, Whiskey-Honey Butter, Piment d’ Espelette • 6

POMMES FRITES GV
Chive Crème Fraiche, Truffle • 6

BLISTERED SHOSHITO PEPPERS GV
Burnt Miso Aioli, Meyer Lemon, Bonito • 8

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

BACON WRAPPED MEDJOOL DATES
Stuffed with Gorgonzola Dolce • 10

SOFT BOILED EGGS
Coppa,Boquerone, Pickles Goathorn Chile • 8

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

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

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

SMALLER PLATES (25% OFF 3:00PM-6:00PM)

BRUSSEL SPROUTS V
Bacon, Cranberry, Emmenthaler Fondue • 10

FORAGED MUSHROOMS * G
Leeks, Poached Egg, Juniper Bone Broth • 15

BELGIAN ENDIVE SALAD GV
Pink Lady Apple, Madras Curry Walnuts, Blue Cheese • 13

ROASTED BEETS GV
Avocado, Grapefruit, Crispy Shallot, Za’taar • 12

ACORN SQUASH RISSOTO GV
Mascarpone, Parmesan Espuma, Pepita Gremolata • 16

CARROTS GV
Heirloom Carrots, Blood Orange, Hazelnut, Chamomile, Arugula • 10

BEEF CARPACCIO *
Tonnato Sauce, Capers, Parmesan • 15

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

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

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

LARGER PLATES

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

RIGATONI
Fennel Sausage, Rose Harissa Cream, Escarole, Pecorio Ramano • 19

SPANISH OCTOPUS GV
Fingerling Potatoes, Pickled Alluims, Chermula, Ink Aioli • 18

BLUE PRAWNS
Saffron Potatoes, Bone Marrow, Ikura Sabayon • 26

MARKET CATCH * • MP

CRISPY GAME HEN     G
Brussels Sprouts, Fingerling Potatoes, Celeriac Puree, Pickled Grapes • 26

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

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 PLATES

GOUGERES
Country Ham, Whiskey-Honey Butter, Piment d’Espelette • 6

POMMES FRITES GV
Chive Crème Fraiche, Truffle • 6

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

BELGIAN ENDIVE SALAD GV Pink Lady Apple, Madras Curry Walnuts, Blue Cheese • 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 • MP

LARGER PLATES

CRISPY GAME HEN     G
Brussels Sprouts, Fingerling Potatoes, Celeriac Puree, Pickled Grapes • 27

EGG YOLK RIGATONI
Maitake Mushroom, Brussels Leaves, Lemon  Cream •  24

SHRIMP AND GRITS
Sweet Coppa, Poached Egg, Tobasco Aioli • 27

SNAKE RIVER FARM STEAK & TRUFFLE FRITES     G
Allen Brothers Dry-Aged Ribeye, Madeira Sauce, Oregon Blue Cheese Butter •  36

DESSERTS

KABOCHA SQUASH CREME BRULEE
Cinnamon, Madagascar Vanilla •  9

MADAGASCAR VANILLA ICE CREAM
Berry Compote, Lemon Thyme Shortbread •  6 per scoop

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

SMOKED CHOCOLATE PARFAIT
Marshmallow Cream, Hazelnut Graham, Orange Confit •  10

 

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