Tapas Bruschetta with choice of: Piquillo pepper-goat cheese and balsamic V $2.95 Prawn-avocado-yuzu $3.95 Roasted tomato & beetroot hummus V $2.95 Parma ham & parmesan $3.95 Tuna sashimi & ponzu $3.95 Salmon & cream cheese mousse $3.95

Fish croquettes with lemon aioli $5.95

Tempura of vegetables V Mixed tempura vegetables, Asian mayonnaise $6.95

Falafels V with corriander, cucumber & mint dip $7.95

Crispy pork belly with sunflower and pea shoots, ponzu dressing $7.95

Beetroot hummus and olives V $7.95 Hummus of chickpeas and beetroot with marinated olives & focaccia bread

Sauteed prawns Peruvian peppers with olive oil, chili and garlic GF

$8.95

Meat balls with truffle mayonaise $8.95

Lumpia Crispy pork spring roll with sweet chili & lime dip $12.95

Burger sliders Bourbon BBQ burger, house tomato relish with french fries $12.95

Crispy pork belly, steamed bun sliders With cucumber, scallions & hoisin sauce $13.95

Cheese board selection V With house-made chutney and bread $16.95

Charcuterie board Wild boar salami, bresola, parma ham, chorizo & pickled vegetables $17.95

Mixed cheese and charcuterie board with bread, chutney and pickled vegetables $19.95

Local oysters in shell* lemon air $2.50 / with foie gras $4 / Rockefeller $3 (per piece)

O

Chef Eoghain O'Neill is a classically trained chef from Canterbury College in the UK. He acquired his practical

knowledge in Michelin-starred restaurants all over Europe from London to Paris, Germany then several years in

the Caribbean. He trained with world-renowned chefs including Guy Savoy, Gordon Ramsay and the Pourcel

brothers. His first restaurant, Ristorante O was set in the picturesque marina of Alghero, Sardinia.

Chef O'Neill has been featured in various international magazines in the UK, France and the Caribbean. In 2007,

he was celebrated as one of the MasterChefs in the World Gourmet Summit in Singapore. In 2009, he appeared

in an episode with Anthony Bourdain in No Reservations, Caribbean Island Hopping and the Christmas episode

of Beat Bobby Flay on the Food Network in 2017.

At Restaurant O, owners Dr. Kariktan Cruz and Chef O'Neill offer a novel and robust style of dining with dishes

inspired by Essence and Beauty. He delivers a fresh take on comfort food and transports the astute diner to a

worldly culinary journey.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk

of food-borne illness.

A 20% service fee will be added to parties of 8 or more.

GF Gluten-free Please notify your server of any dietary restrictions or food allergies. VVegetarian

PreFixe Menu

3-courses for $35.00

French onion soup Gruyere cheese, croute

or

Wild caught prawn tempura with chili & tamarind sauce

or

Grilled chicken New York caesar salad with anchovies GF

Pappardelle V

Tuscan-based wide pasta strips with gorgonzola cheese and zucchini

or

Spiced salmon* GF Steamed salmon, spring onion, soy sauce, ginger, bok choy and jasmine rice

or

Spiced crispy pork belly GF

O

Leek and pea mashed potatoes, five spice jus

Trio of tiramisù

or Freshly cooked churros and a duo of huckleberry & chocolate sauce

or Strawberry cheesecake with strawberry & jasmine sorbet

O

Chef Eoghain O'Neill is a classically trained chef from Canterbury College in the UK. He acquired his practical

knowledge in Michelin-starred restaurants all over Europe from London to Paris, Germany then several years in

the Caribbean. He trained with world-renowned chefs including Guy Savoy, Gordon Ramsay and the Pourcel

brothers. His first restaurant, Ristorante O was set in the picturesque marina of Alghero, Sardinia.

Chef O'Neill has been featured in various international magazines in the UK, France and the Caribbean. In 2007,

he was celebrated as one of the MasterChefs in the World Gourmet Summit in Singapore. In 2009, he appeared

in an episode with Anthony Bourdain in No Reservations, Caribbean Island Hopping and the Christmas episode

of Beat Bobby Flay on the Food Network in 2017.

At Restaurant O, owners Dr. Kariktan Cruz and Chef O'Neill offer a novel and robust style of dining with dishes

inspired by Essence and Beauty. He delivers a fresh take on comfort food and transports the astute diner to a

worldly culinary journey.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase

your risk of food-borne illness.

A 20% service fee will be added to parties of 8 or more.

GF Gluten-free Please notify your server of any dietary restrictions or food allergies.

VVegetarian

La Brasserie Appetizers ~ Antipasti

Oysters in shell * 6 pieces lemon air $14 / with foie gras $18 / rockefeller $16

Daily Specials – Du Jours

Soup of the day cup $3.95 / bowl $6.95

French onion soup, gruyere cheese, croute O cup $4.95 / bowl $7.95

Salad of the day small $4.95 / regular $8.95

Caesar Salad V GF

small $4.95 / regular $8.95

Add on – Aggiungere Grilled chicken $3.95 / Shrimp $5.95

From the Sea - Dal Mare

Crispy calamari, zucchini & eggplant GF O $7.95

Sardinian agliata sauce

Wild caught prawn tempura $8.95 Trinidadian chili & tamarind sauce

1lb Mussels / 1lb Clams with garlic vin blanc sauce GF

$10.95 / $14.95 A classic French creamy white wine garlic sauce with freshly baked focaccia bread

Sashimi tuna & jalapeños & wasabi caviar* GF

O $14.95

Pea sprouts and ponzu lime dressing

Salmon sorrel par les frères Troisgros* GF

O $14.95

Seared salmon pavé on a bed of spinach with a sorrel white wine sauce The dish that started the era of French nouvelle cuisine by Troisgros brothers

Crispy crab spring roll salad

O $17.95

Dungeness crab, bean sprouts & zucchini spring roll, duo of lemon sauces

Crab salad and avocado mousse GF

O $18.95

Charleston dungeness crab. avocado mousse, confit cherry tomatoes

From the Land - Dalla Terra Lumpia $12.95 Crispy pork spring roll with sweet chili & lime dip Crispy pork belly steamed bun sliders O

$13.95 Steamed buns filled with crispy belly pork, cucumber & scaillion with hoisin sauce

Smoked burrata and tomato caprese V GF

O $14.95

Black olive dust, tomato and pesto

Beef tartare * $20.95 Sun-dried tomato crostini, shallots, chives, egg yolk, sea salt, capers, gherkins and peppercorns

Trio of foie gras: torchon, cappuccino and pan-seared with brioche GF O $21.95

Lemon & vanilla confit, apple & passion fruit compote

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase

your risk of food-borne illness.

A 20% service fee will be added to parties of 8 or more.

Please notify your server of any dietary restrictions or food allergies.

GF

Gluten-free VVegetarian O Signature dish

La Pasta Fresca Choose your own pasta $12.95

Upsize pasta $4

Pasta options: Tagliatelle Fettuccini Spaghetti Pappardelle Linguini Fregola

Sauces: Arrabiata Alfredo Bolognese Marinara Pesto Zucchini & gorgonzola

Add on – Aggiungere Grilled chicken $3.95 Meat balls $3.95 Fresh tuna, cooked or raw $4.95 Mussels $4.95 Wild mushrooms $4.95

Shrimp $5.95 Clams $6.95 Salmon $6.95 Mixed seafood $7.95 Seared beef filet $15.95 Whole lobster tail $16.95

Lasagna $14.95 Beef & Italian sausage, 3 cheese sauce Tagliatelle alla carbonara con guancialeO $16.95

Pasta from Rome, sauce as Romans do with egg, percorino cheese and pancetta Fregola O

$20.95

Sardinian pasta pearls with spiced tomato sauce, clams, mussels, tuna, calamari and shrimp

SIDES $3.95 each

Sichuan bok choy Jasmine rice Asparagus & roasted garlic Spaghetti & butter French fries (add $2 for truffle & parmesan) Rainbow potatoes Sautéed mix vegetables Leek & pea mashed potatoes

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase

your risk of food-borne illness.

A 20% service fee will be added to parties of 8 or more.

Please notify your server of any dietary restrictions or food allergies.

GF Gluten-free V Vegetarian O Signature dish

Entrée - Secondi From The Sea - Dal Mare

Ginger salmon* GF

$19.95 Steamed salmon, with spring onion, soy sauce, ginger, bok choy and jasmine rice

Seared sea scallops GF

O $25.95

Lemon and thyme risotto venere, fennel, beetroot and ginger air, zucchini crème

Halibut Montpellier GF

$27.95 Halibut, parmesan fried gnocchi, heirloom cherry tomatoes, artichokes, olives & lemon

Chef’s ocean surprise GF

O $29.95

Seared local fish, scallop, prawn, lobster medallion and seasonal vegetables

Whole lobster tail asparagus risotto GF

O $31.95

With nano risotto rice and asparagus, tomato and basil sauce

From The Land - Dalla Terra Calzone meat lovers or vegetarian (20 minutes) $14.95 Chorizo, Italian sausage, pancetta, wild mushroom, cheese, tomato

Spiced crispy pork belly GF

O $16.95

Leek and pea mashed potatoes, five spice jus

Wild mushroom risotto GF V

$16.95 Local foraged wild mushrooms risotto, basil and tomato sauce

Risotto venere with 24k gold leaf O V GF $17.95

Black rice from Po Valley, smoked ricotta cheese, asparagus and orange air

Herb crusted New Zealand lamb O $29.95

Sautéed potatoes seasonal vegetables, rosemary jus

Applewood smoked beef chateaubriand* GF

$29.95 Grilled vegetables, garlic and rosemary potatoes

16oz Angus Ribeye flat iron GF

O $32.95

Parmesan & truffles fries, heirloom cherry tomato & pickled red onion salad

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk

of food-borne illness.

GF Gluten-free O Signature dish

Please notify your server of any dietary restrictions or food allergies

Cheese - Formaggio Chef’s cheese selection GF

$13.95

Selection of local cheeses and lavender-infused honey

Desserts - Dolcezza

Sorbet scoop $2.95 Choices: coconut, mango, raspberry, mixed berries, or strawberries GF

Churros with chocolate sauce $7.95

Strawberry cheesecake with strawberry sorbet $9.95

Trio of tiramisù $9.95

Deconstructed tarte au citron with raspberry sorbet O $9.95

Chocolate mousse bar, raspberry liquer jelly, coconut milk sorbet O $11.95

Trio of crème brulée $11.95

Box of a dozen homemade chocolate truffles O $21.00

Dessert & Port Wines

Burmester 10yr Tawny Port $9

Fonseca Ruby $8

Cooper Ridge Mistella Rojo $8

GD Vajra Barolo Chinato, Piedmont, Italy $9

Andrew Rich Late Harvest Gewurztraminer, Columbia Valley, WA 2014 $12

Chateau Laribotte- Lacoste Sauternes 2013 $11

Oremus Tokaji Aszu 5 Puttonyos, Hungary $16

Digestif

B.lo Nardini Grappa 1799, Bassano, Italy $12

Nonino Amaro $13

Toki Suntory whisky, Japan $15

1919 Angostura Rum, Trinidad $15

1824 Angostura Rum, Trinidad $21

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk

of food-borne illness.

GF Gluten-free O Signature dish

Please notify your server of any dietary restrictions or food allergies

Menu de Dégustation by MasterChef Eoghain O'Neill

Our cuisine is designed with essence and beauty.

We have prepared several tasting menu options to offer you a variety of exciting flavors.

6 course tasting menu $ 85.00

Wine pairing $ 35.00

Wake your senses with the best seasonal produce curated with an element of surprise by Chef O'Neill. We take dietary restrictions and preferences into consideration for a

sui generis culinary experience.

9 course surprise tasting menu $ 115.00

Wine pairing $45.00

Choice of courses recommended for the entire table.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase

your risk of food-borne illness.

A 20% service fee will be added to parties of 8 or more.

Please notify your server of any dietary restrictions or food allergies.

GF Gluten-free V Vegetarian O Signature dish

Menu de Dégustation Chef's amuse bouche

Foie gras trio O

Mi-cuit, seared & cappuccino served with lemon and vanilla compôte

OR

Salmon tartare

Local Salmon marinated with lemon,

Bok choy & cilantro water, flying fish caviar, lemon gel & air

Lobster and salmon tortellini O

Baby vegetables and vanilla foam

OR

Crispy parmesan gnocchi

Parmesan gnocchi with heirloom tomato, artichokes, olives

Herb-crusted halibut

Seared halibut, lemon air, asparagus black venere risotto, green tea & tom yum

bouillabaisse

OR

Slow roasted beef filet mignon O

Smoked under a dome with garlic confit croquette with pea & mint puree

Chef's pre-dessert

Tentazione di cioccolato e olio d’oliva Bonaria no 5 O

Dark and white chocolate and Bonaria no 5 olive oil chocolate temptation

OR

Floral panna

Panna cotta of violet flowers, wild berries and rasberry sorbet *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk

of food-borne illness.

GF Gluten-free O Signature dish

Please notify your server of any dietary restrictions or food allergies

Buy Me!

Baseball cap $ 15

Signature cooking apron – assorted colors $25

Wine bottle opener $8

Zippered tote bag $18

Beer can designer glass 16oz $8

Gift cards – any denomination, no expiration

Art & Sculptures for sale

Ken Ayers, bronze sculptures

Johanna Cielo, copper & multi-metal leaf on large canvases

Karin Richardson, blown Glass, wood & kelp

Adult and children/teen cooking classes with MasterChef Eoghain O'Neill $75/adult, $50/under 18

Schedule variable. By reservation only.

Handmade chocolates $21.00

Please ask your server for details.

‘Come for the Wines, stay for the View’

Cooper Ridge is a family-owned vineyard and winery located in the heart of the Umpqua Valley. Owners Robin and Lesa Ray lived in Central Oregon for 20 years operating businesses in real estate: development, construction, sales and property management. Moving to Roseburg full time in 2007 the Ray’s established a 12-acre vineyard with the goal of making premium wines from 100% estate grown grapes. The Umpqua Valley’s (Southern Oregon) warm

days and cool nights, along with canopy and crop thinning, assists in fruit being picked at optimum ripeness and concentration. During harvest, grapes are carefully hand-picked and processed to

produce 3,500 cases of wine annually.

Charlie Kidd Joined the team in July of 2015. He has over 20 years of experience growing grapes and making wine. As a sophomore at Cal-Poly San Luis Obispo Charlie started a vineyard development company and developed 20+ vineyards and 3 wineries in San Luis Obispo, Monterey and Santa Barbara counties. For the next ten years he honed his vineyard management and winemaking skills on the Central coast of California. In 2007 it was time for a change, Charlie sold his business and moved to Texas to really

challenge himself. After 4 years of growing grapes, consulting vineyards and wineries and making wine (Top Texas wine in 2010) in Texas Charlie moved back to the West coast to build a new winery in Livermore California, he received many top wine designations including best of class Tempranillo at the California state fair and 98 point rating for his Pinot Blanc. Charlie moved to the East coast to manage a custom crush facility in 2011, producing wine for 11 different wineries and received the top NC wine award each vintage he was there. Once again missing the West coast he moved back to be the largest export winemaker in the country producing 29 million gallons for export each year. Missing the more hands on type of work Charlie made his way to Oregon in 2015. Having found “Home” finally Charlie has made Cooper Ridge and Roseburg his future. A beautiful, efficient and state of the art winery to his specifications was built and equipped at Cooper Ridge under his direction. He is a firm believer that people that make the best wine treat it as a scientific endeavor with a passion for perfection. “The best wines in the world are made by people who understand the entire process. Growing your own grapes for wine production is paramount in this process!”

Cooper Ridge has won over thirty awards for their wines, including a best of class in the prestigious Monterey International Wine Competition for their Merlot and best of class for their Viognier in Saver Northwest competition

“Come for the Wine, stay for the View” is what visitors experience while sipping wine underneath the large umbrellas on the outdoor decks.

Cooper Ridge Wine Red Flight White Flight

2015 Pinot Noir, Merlot, Syrah, Tempranillo 2016 Riesling, Viognier, Gruner Veltliner 2017 Ridgeview Cuvee

$18.00 includes chef’s choice of tapas pairings.