Dinner

Appetizers

Grilled Polenta with Olive Tapanade, Roasted Red Peppers,

Capers and Pesto. -six

Potato Pancakes served with Bourbon-Apple Chutney and Scallion

Sour Cream. -six

Seasonal Mushrooms, sautéed in Pinot Noir with an accompaniment

of Artisan Cheeses. -nine

Calamari, tossed with Peppadews, Fresh Basil and finished with a

Balsamic Reduction on a Bed of Marinara. -nine

Oregon Honey drizzled over Melted Goronzola Crostini with an

assortment of Fresh Fruit. -eight

Trinity Fries - A Blend of Russet and Sweet Potato Fries, topped

with Fried Leek and served with a side of Tomato Aioli. -five

Salads

Romaine Hearts, tossed in house-made Caesar Dressing, topped with

Roasted Red Peppers, Croutons & freshly grated Parmesan. -seven

Baby Spinach tossed with a Balsamic Vinaigrette, topped with Anjou Pear,

toasted Pine Nuts and Crumbled Chevre. -eight

Marinated Flat Iron Steak on top of Mixed Greens with Mushrooms, Rogue Bleu

Cheese & Grape Tomatoes. Tossed with a Champagne Vinaigrette. -twelve

Roma Tomatoes and Baby Spinach layered with Slices of Fresh Mozzarella and Fresh Basil.

Tossed with a Balsamic Vinaigrette. -eight

Housemade Soup of the Day

Cup -three Bowl -five

Good Beer and Wine deserves good food. At the EastBurn our menu features traditional

European recipes and American favorites that pair well with the excellent Beer and Wine

we Portlanders enjoy. We are Northwest centric in all that we do, boasting a rotation of

16 draft beers, fresh squeezed cocktails utilizing locally distilled spirits and ingredients

from the area’s finest purveyors. Not forgetting that Oregon is wine country, we have a

nitrogen cuvenee, allowing glass pours from 15 wine selections with bottle freshness.

Artwork is displayed without commission, from locally known and unknown artists.

We host live music Wednesday through Saturday, featuring up-and-coming singer/songwriters

on Thursday nights. Our goal is to nourish and entertain our guests with the best that Portland has to offer.

Cheers!

Entrees

Penne Pasta tossed with Grilled Seasonal Vegetables, Sun-Dried Tomatoes

and Basil Pesto. Topped with Grated Parmesan Cheese. -eleven

Braised Wild Boar Paprikash served with a Sautée of Spaetzle and Fresh Spinach. -thirteen

Fennel Pollen Pork Tenderloin with Wild Mushroom Risotto and Balsamic Reduction. -sixteen

Chicken Cutlet with our house made Jardin Sauce, melted Fontina, Sautéed Vegetables and Gemelli Pasta in a Chardonnay Cream Sauce. –twelve

Pan Seared Beef Tenderloin Medallions with Red Wine Mustard Sauce and a Strata of Scalloped Potatoes, Granny Smith Apples, Shallots and Fontina. –nineteen

Tequila Marinated Prawns over Polenta with a Spicy Tomato Cilantro Sauce. -fifteen

EB Cheese Burger made with ½lb of Fresh Ground Cascade Natural Beef, Pepper Bacon, Romaine, Tomato and Red Onion on Grilled Ciabatta. -nine

1/3lb Cheese Burger. Same as the EB, just smaller and without Bacon. -seven

Marinated Portobello, char-broiled with Roasted Red Peppers, Chevre and Spinach on Grilled Ciabatta. -nine

Locally Made Italian Sausage, Roasted Sweet Peppers, Caramelized Onions, Marinara and Provolone on a Hoagie Roll. -nine

We want your experience at The EastBurn to be an enjoyable one.

If there is something you desire that is not on the menu, please don’t hesitate to ask.

If we have the ingredients, the kitchen will be happy to oblige. Cheers!

Open daily til’ 2am.

Brunch on Sundays, 9am to 3pm.

All Items available TO GO! 503-236-2876 (BURN)

Comments or Suggestions? Please send email to: info@theeastburn.com

Proprietors: Matthew and Michael Bender

Executive Chef: Jeff Pagel

1800 East Burnside St, Portland, OR 97214