loftsalmon
loftrisotto
loftchicken

French-style Comfort Cuisine

loftbrasserie

ASHLAND

Open for Dinner
Daily at 5PM

541 482 1116

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We support local farmers, ranchers and forages and are dedicated to using organic, free range, chemical free and genetically unaltered products whenever possible. Menu changes frequently according to what is seasonal and fresh. All items reflected on this page are representative.

Hors d’Oeuvres

PENN COVE FRESH MUSSELS
steamed with chardonnay, shallots, garlic,
spinach, Pernod butter, served with pomme frites

PAN FRIED CRAB CAKES
dungeness crab, wild pacific shrimp, celeriac
remoulade, watercress aioli

CHARCUTERIE PLATE
please ask your server for today's selections,
served with house made pickles, capers, stone
mustard, toasted baguette

FRENCH ONION SOUP
classic onion soup, emmenthal cheese,
crostinis, fine herbs

ARTISAN CHEESE PLATE
local and imported cheeses, seasonal fruit, apple
butter, roasted hazelnuts

Salades

ORGANIC RED LEAF LETTUCE SALAD
red onions, shaved Manchego cheese,
herbs, Dijon vinaigrette

FRISEE AUX LARDONS
tossed frisee greens, smoked bacon lardons, garlic
croutons, warm sherry vinaigrette, soft poached egg

ROASTED BEET SALAD
local beets, wild arugula, cherry tomatoes,
Oregon hazlenuts, crater lake blue cheese, sherry vinaigrette

Les Plats Principeaux

BRASSERIE BURGER
all natural half pound grass fed beef, sharp white
cheddar, caramelized onions, garlic aioli, thick
bacon, brioche bun, pommes frites 15

DUNGENESS CRAB MACARONI
GRATIN
parmesan regianno, smoked bacon, fine herbs,
white truffle oil, panko crust

UMPQUA VALLEY LAMB BOLOGNESE
rosemary pappardelle pasta, ground lamb ragu,
shaved parmesan, gremolata

BAKED CREPES GATEAU
layers of herbed crepes baked with delicata
squash puree, local spinach, ricotta cheese, sauce
mornay & apple-parsnip puree

COD MITONEE
pan roasted cod filet, white bean stew, braised
pork belly, shredded winter kale, gruyere
crouton

FRESH SEAFOOD BOUILLABAISSE
fresh pan roasted cod, seared day boat sea
scallop, mussels, clams, prawns, all served in a
tomato, fennel and saffron broth, with fingerling
potatoes, toasted baguette, sauce rouille

STEAK AU POIVRE
Tellicherry pepper and coriander crusted New
York steak, potato-celeriac gratin, braised
mushrooms, watercress, sauce au Poivre