The Camas Room

CAMAS ROOM MENU


~ Appetizers ~

Tapas for Two
Eighteen Dollars

Prosciutto Wrapped Scallops with Vegetable Ménage and Passion Fruit Reduction
Fifteen Dollars and Fifty Cents

Artichoke and Pepperocini Bruschetta topped with Parmesan Cheese
Eleven Dollars

Trio of Pacific Northwest Oysters on the Half Shell
Nine Dollars

Escargot with Garlic Butter and Toast Points
Eleven Dollars Per Half Dozen

Steamed Clams with a Sauvignon Blanc Butter Sauce
Thirteen Dollars

Jumbo Prawns Cocktail
Seventeen Dollars and Fifty Cents

~Starters~

Market Soup of the Day
Six Dollars

Classic Caesar Salad and Herb Garlic Crouton
Eight Dollars and Twenty Five Cents
with Spicy Prawns
Thirteen Dollars

Romaine Salad with Roasted Roma Tomatoes and Feta Cheese
Creamy Red Wine Vinaigrette
Seven Dollars and Seventy Five Cents

Tossed Local Greens, Crumbled Goat Cheese and Pear Tomatoes
Reduced Balsamic Dressing
Seven Dollars and Fifty Cents

Fresh Mozzarella, Tomatoes and Basil Drizzled with Extra Virgin Olive Oil
Eight Dollars and Twenty Five Cents
 

~ Entrees ~

Roasted Oregon Lamb with Garlic Breadcrumb Crust or Grilled with Saffron Risotto, Port Wine Reduction
Thirty One Dollars

All Natural Ribeye Steak with Roquefort-Horseradish Butter and Whipped Potatoes
Twenty Nine Dollars

Salmon Fillet with Blackberry Vodka Cream and Spinach Quinoa
Twenty Eight Dollars

Pork Tenderloin with a Blueberry Barbeque Sauce, House Whipped Potatoes and Sautéed Vegetables
Twenty Three Dollars

Seared Jumbo Scallops with Mushrooms, Kafir Lime Rice and Parmesan Mornay sauce
Twenty Six Dollars

All Natural New York Steak with Roquefort-Horseradish Butter and Whipped Potatoes
Twenty Eight Dollars

Grilled Alaskan Halibut with Mango Salsa and Passion Fruit Reduction
Twenty Nine Dollars

Charbroiled Filet Mignon, Roasted Fingerling Potatoes,
Sautéed Vegetables and Chipotle Béarnaise Sauce
Thirty Dollars

 

~ Pasta ~

Lobster and Shrimp Ravioli with Sweet Pepper Medley and a Lemon Cream Sauce
Twenty Nine Dollars

Linguini Pasta, Marinated Chicken, Artichokes
and Sun Dried Tomatoes in a White Wine Butter Sauce
Twenty Three Dollars and Fifty Cents

Seasonal Vegetable Stuffed Ravioli
with Mushrooms, and Artichokes in a Pesto Beurre Blanc
Nineteen Dollars and Fifty Cents

Sautéed Prawns, Halibut and Salmon in a Tomato Basil Cream Sauce
and Angel Hair Pasta
Twenty Eight Dollars