Ona Restaurant & Lounge

Rich creamy hollandaise & grilled potatoes

Served with grilled potatoes & sourdough toast

With tomatillo sauce and creme fraiche. Served with grilled potatoes & sourdough toast. Side alder smoked pepper bacon 2 pieces $3.50

Yaquina bay oysters, alder smoked pepper bacon, baby spinach, sweet onion, & pecorino romano cheese. with grilled potatoes & sourdough toast

Fresh seasonal veggies with grilled potatoes & sourdough toast. Add Oregon hazelnut pesto $2.00, Add Avocado $2.00

Cream, sautéed leeks in wine, Tillamook sharp white cheddar. Served with warm artisan sourdough

A Czech specialty, panko crusted and fried, drizzled with garlic oil and lemon juice. Served with smoky paprika dipping sauce

With warm artisan sourdough

Steamed with grape tomato, dry vermouth, garlic, butter, and Italian parsley or Cajun style. Served with warm artisan sourdough

With capered remoulade

With Asian slaw and seaweed salad

Yaquina Bay raw oysters, served in a shot glass with traditional cocktail sauce

House shucked whole Manila clams, alder smoked pepper bacon and a touch of cream and gluten free. Served with warm artisan sourdough. Cup or bowl

With choice of dressing: O Olive Oil blood orange vinaigrette, herbal buttermilk or poppy seed horseradish. Served with warm artisan sourdough

Artisan sourdough and Tillamook Reserve extra sharp white cheddar. Add Pesto to your sandwich $13.00, add tomato bisque with oregon dungeness crab $15.50

Falafel, quinoa, zucchini, and mushroom burger fried in rice bran oil with a feta cucumber spread, lettuce, tomato, tahini dressing, and balsamic vinegar. Vegan upon request. Asian slaw or fries

Served with warm artisan sourdough. Cup or bowl. With Oregon dungeness crab add $4.00

Served with warm artisan sourdough. Cup or bowl

Broiled med-rare, sliced thin and served chilled. Served over mixed greens dressed with a balsamic vinaigrette, cucumbers, tomato, avocado and Crater Lake blue cheese. With warm artisan sourdough

Grass fed, grass finished beef served medium with tomato, lettuce, dijon mayo & fries. add rogue crater lake blue or tillamook sharp cheddar $2.00, add alder smoked pepper bacon $2.00

Panko crusted grilled Pacific Rockfish with tartar or smoky paprika sauce, fries & Asian slaw

Panko crusted and grilled, with smoky paprika or tartar & Ona mixed greens or fries

Capered remoulade & Ona mixed greens with blood orange vinaigrette

Sashimi grade seared rare. wrapped in alder smoked pepper bacon or naked. served on a baby spinach salad with radish and shaved red onion and dressed with a mango chutney dressing, and our heirloom rice blend

1 Crab cake with capered remoulade, 3 grilled Yaquina Bay oysters and 1 piece Pacific Rockfish, both panko crusted and grilled on the flat top. Served with heirloom rice blend & seasonal vegetable

Grass fed, grass finished McK ranch beef, Sudan Farm lamb, and ground pork, smashed potatoes with a hint of garlic

Chicken breast scaloppini sauteed with white wine, capers, garlic, Italian parsley and finished with lemon and butter. Served with smashed potatoes and seasonal vegetable

Fresh egg ribbon pasta with seasonal veggies and sauce of the evening. or brown rice penne of a gluten free option

Fresh Dover sole wrapped over Dungeness crab and bay shrimp with a pinot gris cream reduction. Served with our heirloom rice blend, seasonal vegetable

Rogue creamery blue cheese compound or chimichurri sauce, smashed potatoes, seasonal vegetable. add grilled mexican wild prawns $3.00

Fresh egg ribbon pasta with seasonal seafood and tossed with a saffron cream reduction. or brown rice penne for a gluten free option

Wagyu beef with caramelized onion, blue cheese dressing, smoky paprika and tomato jam

Filipino spring rolls

Hot and creamy goodness with sauteed leeks in wine and Tillamook sharp white cheddar. Served with carrots and celery or gluten free bread

With carrots and celery or gluten free bread

Steamed with grape tomato, dry vermouth, garlic, butter, and Italian parsley or Cajun style

With Asian slaw and seaweed salad

Yaquina bay raw oysters, traditional cocktail sauce.

Cream with sauteed leeks in wine and Tillamook sharp white cheddar. Served with gluten free bread or carrots and celery for dipping

Yaquina Bay raw oysters, traditional cocktail sauce

Steamed with grape tomato, dry vermouth, garlic, butter, and Italian parsley or Cajun style

With gluten free bread or carrots and celery

House shucked whole Manila clams, alder smoked pepper bacon and a touch of cream.

Spring mixed greens with choice of dressing. O Olive Oil blood orange vinaigrette, herbal buttermilk or poppy seed horseradish

Cup, bowl

Broiled med-rare, sliced thin and served chilled. Served over mixed greens dressed with a balsamic vinaigrette, cucumbers, tomato, avocado and Crater Lake blue cheese

House shucked whole Manila clams, alder smoked pepper bacon and a touch of cream. Cup, bowl

Broiled med-rare, sliced thin and served chilled. Served over mixed greens dressed with a balsamic vinaigrette, cucumbers, tomato, avocado and Crater Lake blue cheese

Sashimi grade seared rare. wrapped in alder smoked pepper bacon or naked. served on a baby spinach salad with radish and shaved red onion and dressed with a mango chutney dressing, and our 3 heirloom rice blend

Spring mixed greens with choice of dressing. O Olive Oil blood orange vinaigrette, herbal buttermilk or poppy seed horseradish

Sashimi grade seared rare. wrapped in alder smoked pepper bacon or naked. served on a baby spinach salad with radish and shaved red onion and dressed with a mango chutney dressing, and our 3 heirloom rice blend

Fresh Dover sole wrapped over Dungeness crab and bay shrimp with a rose cream reduction. Served with 3 heirloom rice blend and chef veg

With seasonal veggies and hazelnut pesto cream

Fresh seafood and sauce of the evening

Rogue creamery blue cheese compound or chimichurri sauce. smashed potatoes and chef veg

Chicken breast scaloppini sautéed with white wine, capers, garlic, Italian parsley and finished with lemon and butter. Served with smashed potatoes and chef veg without Flour

Served open face on gluten free bread with Tillamook medium cheddar and vine ripened tomato slices. Served with mixed greens, fries or Asian slaw

Brown rice penne pasta with seasonal seafood and baby spinach in a tomato sauce with Cajun spice

Brown rice penne pasta with seasonal vegetables and Oregon Hazelnut pesto

Mixed greens, soup, asian slaw or fries

Mixed greens, soup, asian slaw or fries

Fries & asian slaw

Choice of alfredo or marinara

Mixed greens, soup, asian slaw or fries

Mixed greens, soup, asian slaw or fries

5 oz flat iron steak, miso ginger dressing.

Whipped heavy cream and fresh fuit

Served warm with Tillamook vanilla bean ice cream.

Served with whipped cream

Served warm with Tillamook vanilla bean ice cream