Mosaic Taphouse Menu

DDH West Coast IPA | Berkeley, CA | 6.6%

DDH West Coast IPA | Portland, OR | 6.9%

West Coast IPA | Anaheim, CA | 6.9%

Imperial IPA | Camas, WA | 9% | 90 IBU

Hazy IPA | Hood River, OR | 6.8% | 35 IBU

New England IPA | Minneapolis, MN | 6% | 20 IBU

Export Stout | Sunriver, OR | 6.5% | 40 IBU

Stout w/ Vanilla | Redmond, OR | 6.8% | 36 IBU

Russian Imperial Stout | Corvallis, OR | 14%

Irish Red Lager | Berkeley, CA | 5.3%

Pilsner | Phillipines | 5%

Czech-Style Pale Lager | Minneapolis, MN | 4.1%

Saison | Hood River, OR | 5%

Belgian Quadrupel | Watou, Belgium | 10% | 22 IBU

Strawberry Sour | Hood River, OR | 5.6%

Strong Wild Red Ale - Barrel Aged (Port Barrels) | Corvallis, OR | 11%

Hard Cider | Gervais, OR | 6.9%

Hard Citrus | Portland, OR | 6.5%

Hard Seltzer | Waunakee, WI | 5%

United States | Russian River | 13.6%

Sake | Japan | 18%

Spicy Coca-Cola marinated pork belly. Served with our green dipping sauce.

Green flash fried then sauteed in our house stir fry sauce. Finished with some black pepper and topped with fried garlic and fried shallots.

Chicken wings battered and deep fried. Sauteed with green onions, white onions, and peppers. Seasoned with our house salt and pepper seasoning. Served with our house soy sauce.

Our house Vietnamese fish sauce wings. Served with pickled daikon.

Salt & pepper panko crusted shrimp. Served with our house soy sauce.

Three mini savory crispy rice pancakes with shrimp, pork belly, bean sprouts, head lettuce and Vietnamese herbs. Served with our house calamansi fish sauce | Choose: Pork Belly & Shrimp, or Impossible Meat & Coconut Core

Vietnamese beef noodle soup. With rice noodles topped with thin sliced beef & pork shanks, cha (Vietnamese ham), tendon, pork knuckle, and pork blood in a lemongrass broth, served with veggies on the side.

Our nine hour vegetable broth. Served with thick rice noodles, fried tofu, cabbage, broccoli, mushrooms, and bok-choy.

Frisee, Green Mango, Vietnamese Coriander tossed in a Vietnamese style dressing w/ a little bit of spice. Topped with pomelo and burnt rice.

Slow braised pork ribs then grilled before serving (Pairs great with rice)

Soft tofu battered an fried. Dipped in our mock fish sauce glaze.

Marinated ground beef wrapped in piper betle leaves then grilled. Served inside a betel leaf (la lot) served inside an artisan romaine leaf with Vietnamese perilla pickled papaya, our house green sauce and topped with sesame seeds and fried shallots.

A version of the Beef La Lot Wraps made with impossible meat, tofu, shallots, lemongrass, garlic, and wood ear mushrooms. Served inside an artisan romaine leaf with Vietnamese perilla pickled papaya, our house green sauce and topped with sesame seeds and fried shallots.

Shrimp meatballs on a sugarcane battered with egg whites and rice panko and deep fried. Served with our house pineapple sauce.

Crispy taro rice cakes fried with eggs and topped with pickled papaya salad and served with our house soy sauce.