Reservations for
Father’s Day at Summer Jo’s
A Rogue Valley Tradition
Sunday, June 21, 2009


Brunch & Lunch Menu

Seatings
9:30 & 11:00 AM • 12:30 & 2:00 PM

Pecan-encrusted French Toast stuffed with Sun-dried Apricots 
and Marscapone
with Fresh Maple Syrup 10.00

 Waffle 
with Orange-Ginger Syrup
and Whipped Cream 10.00

Potato Hash
with Baby Red Potatoes, Broccolini, and
Farm Vegetables 10.00

Poached Eggs Benedict 
with Dungeness Crab, Fresh 
Broccolini, and Meyer Lemon Hollandaise Sauce 17.00

Poached Eggs Benedict 
with Wild Smoked Salmon, Broccolini, Meyer Lemon Hollandaise Sauce 16.00

Poached Eggs Benedict 
with Serrano Ham, Fresh 
Broccolini, and Meyer Lemon Hollandaise Sauce 16.00

Poached Eggs Benedict 
with Spinach, Roasted Red Pepper, Meyer Lemon Hollandaise Sauce 15.00

Quiche with Wild Mushrooms, Parmesan, and Fresh Herbs served with Fresh Fruit Salad 12.00


Appetizers

Oysters on the Half Shell with Champagne Mignonette 12.00

Artisan Cheese Plate with Fresh Fruit and Salumi Salami
12.00


Lunch

Free-range Painted Hills Burger with Tillamook White Cheddar Cheese, Tomato, Pickles, Thick-cut French Fries 16.00

Scallops with Citrus Risotto 22.00

Wild Halibut  with 
Tangerine, Farro, Black Rice, and Green Garlic 23.00

Braised Short Ribs served with 
Potato Purée, Swiss Chard, Horseradish Cream  25.00

Cheese Crepe Bundles with Minced Ratatouille  17.00


Entree Salads

Smoked Chicken and 
Field Greens
with Port-poached Pears, 
Honey-glazed Walnuts,
 and Crumbled Blue Cheese 15.00

Caesar Salad with Smoked Chicken, 
Garlic Croutons, Shaved Parmesan, and Lemon Zest 15.00
without shrimp or chicken, 12.00

Tuna Niçoise Salad with Seared Tuna, Haricots Vert, Roasted New Potatoes, Field Greens, 
Balsamic Vinaigrette 19.00


Extras

Add Soup or Garden Green with 
Balsamic Vinaigrette 
to any entrée 4.00

Add side of Applewood-smoked Bacon 
to any entrée 3.00



Dinner Menu

Seatings
4:00, 5:30, & 7:00 PM

$39/person

Choose one from each course.


1st Course

Oysters on the Half Shell 
with Champagne Mignonette
Bloody Mary Soup with Fresh Crab
Fresh Fruit Salad


2nd Course

Wild Halibut with Tangerine, Farro, Black Rice, and Green Garlic
Braised Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream
Cheese Crepe Bundles with Minced Ratatouille


3rd Course

Belgian Chocolate Pyramid
Fresh Strawberry Shortcakes
Sundried Apricot Bread Pudding
Rose Geranium-infused Créme Brulée


Make reservation online here
or call (541) 476-6882.