42nd Street Cafe and Bistro Menu

Apple, Cranberry, Orange

by Northwest Coffee Roasters

By Republic of Tea

Authentic New Orleans CDM brand coffee with chicory. (Great with the Beignets!)

House-made Marionberry Lemonade with Pinnacle Whipped vodka.

With Dark creme de cacao, Jacques Cardin Brandy and Kahlua in dark roast coffee with whip cream.

Made with Orange juice, Brut champagne and housemade orangecello liqueur.

With Paddy's Irish whiskey, Java Trader French Roast coffee, pinch o' sugar and swoosh o' cream.

Made with French Brut champagne with a good splash of Clear CreekCranberry Liqueur, a dash of cranberry bitters, and a lemon twist.

Our eight-hour pot roasted beef, potatoes, red onions, bell peppers, two eggs and toast.

Three egg omelet with Feta cheese, diced tomato and black olives.

With two cage-free eggs, mashed potato cakes & chicken gravy.

Three egg omelet with andouille sausage, Tasso ham, house-made jambalaya sauce & cheddar cheese.

Oven baked omelet with oysters, eggs, bacon, spinach, Parmesan cheese and green onions.

Three eggs scrambled with spinach, red onions, mushrooms and Gruyere cheese.

Three eggs scrambled with red potatoes, fresh dill, mushrooms and green onions. Served with a side of sour cream.

Fresh baked quiche served at room temperature with fresh fruit or fried red potatoes and no toast.

(Sat. & Sun. Only!) Poached eggs atop an English muffin with thick cut Canadian bacon and house-made Hollandaise sauce with fried red potatoes.

Our house-made waffles with wild blueberries, whipped cream and our house-made wild blueberry syrup.

Our house-made waffle with cooked bacon inside.

Served with butter, powdered sugar and maple syrup.

Hand made in house from scratch. Not Krusteaz!

Two-year-old sharp white cheddar cheese, thick cut bacon and roasted sweet red peppers on toasted sourdough roll.

Flash-fried fresh Willapa Bay oysters on a Staduim Roll with Creole mayonnaise, lettuce tomato and onion

1/3 lb. hormone free, hand-formed Certified Angus Beef patty, cooked medium rare or medium, with Tillamook white cheddar cheese, lettuce, tomato, onion, dill pickle and our secret sauce.

Fresh extra small oysters dusted with seasoned flour and pan-fried; served with tartar sauce, our honey coleslaw and hand-cut fries.

Made with bittersweet Belgian chocolate and Stroh's rum, topped with white chocolate rum sauce and whipped cream

Warm with vanilla ice cream

A miniature dessert for those desiring just at taste of sweetness and chocolate after dinner

Chambord, Frangelico, Dark Creme de Cocoa, coffee and whipped cream

Grappa and Chamomile liqueur... Amazingly smooth stuff

12 year old

Brian Carter Cellars Port, Yakima Valley '11 (WA)

1/2 lb. Fresh Willapa Bay Manila clams steamed in white wine with garlic, parsley, butter and a dash of red chili flakes.

Swiss and Chevre brightened with Kirschwasser. With apples and bread.

With a lime and chive vinaigrette dressing on greens with toasted walnuts and Feta cheese.

Sauteed sprout heads transformed by bacon fat and Parmesan cheese. Yumm!

With red onions, toasted hazelnuts, orange zest, goat cheese and a blueberry-orange vinaigrette

Choice of our house-made dressings: Blue Cheese Vinaigrette, Honey-Celery Seed, or Buttermilk, Bacon & Fennel.

Hearts of romaine, roasted garlic Caesar dressing, croutons, Parmesan cheese.

Hand-breaded and flash-fried cubed beef steak with hand mashed potatoes and our housemade chicken gravy.

Beef chuck roll slow roasted with mushrooms and onions; served with creamy mashed potatoes, sauteed vegetables, and brown pan gravy.

One-half free range and hormone free chicken served with rich and creamy mashed potatoes and chicken gravy.

Fresh extra small oysters dusted with seasoned flour and pan-fried; served with tartar sauce, our honey coleslaw and hand-cut fries.

One lb. of fresh Willapa Bay Manila clams steamed in white wine with garlic, parsley, butter, and a dash of red chili flakes. Served with garlic toast.

True story: We once had two different sets of guests sit at the same table, back to back, and say I'm from Lafayette, and I will let you know if yours is the real deal. They loved it. Tomato based spicy stew made with chicken, prawns, Andouille sausage, Tasso ham.

Fresh fish and clams, shrimp, mussels and scallops in a seasonal broth and accompaniments.

Ask your server.

Pan-seared strips of sirloin Bavette, mushrooms, caramelized onions and noodles de-glazed with sherry and finished with sour cream and poppy seeds.

Flash-fried Willapa Bay oysters on a toasted outdoor roll with Creole mayonnaise, lettuce, onion and tomato.

House-made with pickled ginger, sweet bell pepper and Parmesan cheese on a toasted Brioche bun with lettuce, tomato, and parsley caper mayonnaise.

2009 Crisp apple and citrus. A second label for King Estate and a Double Gold Winner

2011 Fresh peach, crispy lime and subtle mineral flavors

2011 The classic grassy Sauvignon Blanc form Washington State (the standard by which all are measured)

2011 Aromatic herbs, light acid and peach aromas

2008 Double Gold winner at Seattle Wine Awards '12; spicy black pepper, licorice and black cherry blend of Cabernet, Syrah and Merlot

2010 Aromas and flavors of wild blueberry and juicy plum with a spicy cinnamon accent

2011 Medium body, bright fruit aromas with herbal and light black pepper

also in 1/2 bottles

NV Pear and lemon aromas. Clean chalky minerality

An Irish Hot Toddy. Paddy's Irish whiskey, hot water, and clove spiced lemon

Buffalo Trace Bourbon, Byrrh, Carpono, Antica Sweet Vermouth, Luxardo and Orange bitters

Buffalo Trace Bourbon, Cocchi Vermouth di Torino, Cynar artichoke amaro, orange bitters

Double Rocks glass with Byrrh Grand Quinaquina Bonal Gentiane-Quina, and a twist of grapefruit

Gosling's Black Seal Rum, house-made Ginger Beer, Soda, and lime

Hedge Trimmer Gin, Asbach Brandy, Lime Juice, Underberg, Ginger Beer

Burnett's vodka, spicy house-made Mary Mix & vegetable salad

Dark. Dry. Dusty. Rich. 8.5%

This We heavy ale is malty with hints of caramel.

Discovered this apple/pineapple cider at Ex Novo Brewing in Portland and found a way to get some for ourselves. The Rev is a genius and his tasting room is a must.