Over The Moon Cafe
Menu
Please know that we currently allocate 1&3/4 hours for parties of two people beginning at the time of your reservation
& 2 hours for parties of four people
beginning at the time of your reservation.
Thank you for your understanding.
No table requests are guaranteed and it is currently impossible to make tables changes at the time of your reservation. If you are late, please give us a call. We can no longer hold tables longer than 10 minutes. If you are unable to make your reservation, please phone 30 minutes before your reservation time to cancel to avoid our no-show fee.
Call for Take Out Orders Tues-Saturdays 4:30 to close 253-284-3722
Dinner Menu
To Start
Croutes de Fromage - Gruyere cheese melted between slices of Artisan sourdough
bread soaked in a sweet white wine sauce served with apricot marmalade for dipping.
Jumbo shrimp sautéed in white wine and butter sauce with lemon, shallots, Italian parsley and red pepper flakes. GF
Cheesy roasted brussel sprouts with shallots, and finished with cream, gruyere cheese and a touch of cayenne, then baked. GF
Salads
Wedge salad with our creamy blue cheese dressing, sliced red onion, roma tomato,
crumbled bacon and blue cheese. GF
Ceasar salad with sliced romaine, house made croutons and parmesan. Served with our lemon garlic Ceasar dressing. GF
Beet salad with arugula and chèvre, finished with our light raspberry, white balsamic and thyme vinaigrette. GF
Crab Bisque with tomato, tarragon and finished with white pepper GF
Entrees
(Artisan sourdough bread available upon request)
Our 14-15 oz ribeye cooked to order, only the finest Certified Angus Beef (TM), served with thyme, rosemary and garlic butter with a touch of lemon, and accompanied with our sour cream and chive red potato mashers and seasonal roasted vegetables. GF
Two Duck breasts, rendered and finished with our granny smith apple & port reduction with cherries. Served with red potato mashers with sour cream and chives, and seasonal vegetables. GF
Wild Pacific salmon filet in a white balsamic glaze with onion, garlic and crushed red pepper flakes and finished with lime, cilantro and scallion butter sauce. Served with red potato mashers, with sour cream and chives, and season vegetables. GF
"In The Bowl" Meals & Pasta Dishes
Braised short rib ragu, slow cooked with red wine, carrot, tomato, celery, garlic and onion, seasoned with bay leaf and thyme, finished with cream & served over rigatoni. (Gluten free option)
Pork bolognese; Our hearty version of the traditional bolognese sauce of slow cooked pork loin, tomato, cherry peppers, crushed red pepper, garlic, thyme, oregano and onion, finished with a touch of cream and served over pappardelle with parmesan. (Gluten free option)
Chicken cacciatore, bone in chicken thighs smothered in a traditional sauce of tomato, bell peppers, portobello mushroom, garlic, oregano, red pepper flakes and thyme, slow cooked and served with rosemary polenta and basil pistou. GF
Jumbo shrimp pasta with sautéed shallots and roma tomato finished in our creamy white wine sauce with shallots and basil. (Gluten free option)
Vegetarian lasagne of slices of roasted butternut squash,
our slow cooked sauce of tomato, yellow onion, carrot, garlic, mild cherry peppers, bell peppers and red pepper flakes. Finished with burrata béchamel, Monteray Jack, Cheddar and parmesan. Naturally gluten free. GF
Additional Sides
Seasonal roasted vegetables
Substitute Gluten Free Pasta
Add Jumbo Shrimp
Split Entree Fee
Additional/Bread Slice
Dessert
Turtle Pie. Chocolate cookie crust topped with a thick caramel
layer with candied pecans and then covered in a chocolate truffle layer.
Bourbon vanilla ice cream with house made caramel and sweetened pecans. GF
Berry cheesecake parfait, layered berries and cream cheese filling and topped with lime curd. Finished with fresh whipped cream. GF
Vegan coconut berry cheesecake. Dense blackberry and raspberry, coconut cream and coconut with honey for filling. In a crust made of coconut flakes and flour with dates and coconut oil. Nut Free, Dairy Free, Soy Free, Gluten Free, Sugar Free.
Cake Fee
Craft Cocktails
Black Moonhattan
Four Roses Bourbon, Amaro, Bitter Truth aromatic bitters and Tempus Fugit Creme de Noyaux
Old Fashioned Crescent Moon
Four Roses Bourbon, Bitter Truth aromatic bitters, Gran Classico and Creole Shrub liquor d'Orange float
Vieux Carre
Redwood Empire Emerald Giant Rye, Camus Cognac, Lustau Vermut, Benedictine and Bitter Truth aromatic bitters
Luna Rita
Lime, simple syrup, Blanco Tequila and Creole Shrub liquor d'Orange float
Dark Side of the Moon
Empress Gin and Tonic with lime
Red Tide
Empress Gin, simple syrup, lemon and Prosecco
That's No Moon...
Lime, simple syrup, grenadine and Bounty Dark Rum
Moondrop
Lemon, orange, simple syrup, Creme de Violettes and Chopin Vodka
Mezcal Mule
Montelobos Mezcal, fresh lime, Reed’s Ginger Beer & Creole Shrubb liquor d’Orange float
Martini
Chopin Vodka, blue cheese stuffed green olives
Espresso Martini
Chopin Vodka, Mr. Black, Espresso, Kahlua
Port Asking Islay Single Malt Scotch
Camus VSOP Borderies Cognac
Wines
Corkage Fee
White Haven Select, Sauvignon Blanc, New Zealand.
Portlandia Pinot Gris, Willamette Valley, Or.
Tenuta Scaia Bianco, Deneto, Italy.
Tamarack Cellars Firehouse White, Columbia Valley, Wa.
Zolo Signature White, Mendoza, Argentina.
Dr Loosen, Germany, Riesling.
Fabre en Provence Rose, France.
Love Drunk Rose, Oregon.
Zardetto Prosecco Brut, Sparkling, Italy.
Veuve Clicquot Champagne Brut, France.
Tamarack Cellars Merlot, Wa.
Nuthouse Pinot Noir, Argyle Eoala-Amity Hills, Willamette Valley, Or.
Fidelitas Malbec, Red Mountain, Wa.
Fidelitas 40 40, Washington.
Parcel 41, Merlot, Napa Valley, Ca.
Ten Mile, Columbia Valley, Wa.
El Enemigo, Malbec, Mendoza, Argentina.
Matthews, Cuvee, Columbia Valley, Wa.
Smith & Hook Cabernet Sauvignon, Central Coast, Ca.
Criss Cross, Petite Sirah, Ca.
Argyle, Pinot Noir, Willamette Valley, Or.
Iris Pinot Noir, Willamette Valley, Or.
Efeste, Big Papa, Wa.
Fidelitas Cabernet Sauvignon, Wa.
Leonetti Cabernet Sauvignon, Wa.
Quilceda Creek, Cabernet Sauvignon, Wa.