The Rogue Brew Pub & Eatery
31500 NW Commercial St.
North Plains, Oregon 97133
(503) 647-5268
Email:  roguepub@comcast.net

A Non-Smoking Venue

 

Lunch & Dinner Menu
         
Rogue Starters

~ Buffalo Wings ~
Hot wing sauce coats a dozen wings served with blue cheese & celery

~ Calamari ~
Breaded Calamari served with lemon and cocktail sauce

~ Clam Strips ~
1/4 lb. served with lemon wedge and
 cocktail sauce

~ Coconut Shrimp ~
6 jumbo coconut shrimp with pineapple
dipping sauce

~ Beer Battered Mushrooms ~

~ Nachos ~
Tortilla chips smothered with our Rogue chili and Cheddar Cheese topped with sour cream and salsa.

~ Chips & Salsa ~

~ Basket of Fresh Cut French Fries ~
                                                            
Small
                                                             Large

~ Beer Battered Onion Rings ~ 1/2 lb

~ Cheese Sticks ~
8 Mozzarella sticks served with fresh marinara

Soups & Salads

~ Rogue Homemade Chili~
Made with Rogue Brutal Bitter
                                                                Cup
                                                              Bowl
           Add Cheese and onions for additional

~ Soup of the Day ~
                                                          
     Cup
                                                        
     Bowl

~ Clam Chowder ~
                                                               
Cup
                                                              Bowl

~ Dinner Salad ~
Tossed greens served with tomato slices, onions, croutons, and choice of dressings
Add a side salad to any meal for
~Caesar Salad~
~Chicken Caesar Salad~
~Chef Salad~
~Taco Salad~

Rogue Specialty Sandwiches

All specialty sandwiches served with potato chips, a Steinfields pickle wedge and pepperoncini.
Add Homemade Fries for just $1.50 more!

~ Ghost Hollow Chicken Cordon Bleu ~
Tender golden fried chicken breast topped with ham & Swiss finished with lettuce, tomato, onion, & mayonnaise

~ Grilled Turkey & Bacon Sandwich ~
Grilled turkey and 3 slices of thick bacon enhance this grilled cheese sandwich on sourdough bread

~ Buffalo Chicken Breast Sandwich ~
Homemade wing sauce coats a chicken breast finished with blue cheese, lettuce, tomato, onion

~ The Rogue Club ~
WOW!
A triple-decker loaded with turkey, ham, bacon, cheddar, Swiss, lettuce, tomato, onion, and mayonnaise

~ The Chicken Club ~
Grilled breast of chicken with Tillamook Cheddar, bacon, lettuce, tomato, onion, and mayonnaise on a toasted bun

~ Dixie Mountain ~
Grilled cheese, with Black Forest ham and tomato on choice of bread

Rogue Burgers

All sandwiches served with potato chips, a Steinfields pickle wedge and pepperoncini

Add Homemade Fries for just $1.50 more!

~ Rogue Hamburger ~
A 1/3 lb. ground beef patty on a grilled bun with lettuce, tomato, onion and mayonnaise

~ The Tillamook Rouge Burger ~

~ The Heart Stopper ~
A 1/3 lb. of beef, fried egg, grilled ham, bacon, cheddar cheese, lettuce, tomato, onion, and mayonnaise

~ Garden Burger ~
The original, with lettuce, tomato, onion, and mayonnaise


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  Rogue Deli Sandwiches

All sandwiches served with chips, pickle, and pepperoncini, on choice of Sourdough, Wheat, or Dark Rye.

Add Homemade Fries of just $1.50
Or Onion Rings for $2.00!

~ Pastrami on Dry Rye ~
A classic! Pastrami, provolone, lettuce, tomato, onion, and 1000 Island on dark rye

~ Turkey on Whole Wheat ~
Tillamook cheddar and turkey breast sliced thin with mayonnaise, lettuce, tomato, & onion

~ Ham & Swiss ~
Served on sourdough with mayonnaise, lettuce, tomato, and onion

Daily Lunch Special

Half a sandwich and a cup of soup or chili.
Ask your server to today's homemade soup.

Hot Sandwiches

All Hot sandwiches served with potato chips, a Steinfields pickle wedge, and pepperoncini

Add Homemade Fries for just $1.50 more!

~ Rouge Philly Cheese Steak ~
Thin sliced sirloin quick grilled with mushrooms, peppers, & onions, topped with provolone on French

~ The Rogue Ruben ~
Hot pastrami and sauerkraut piled high on thick sliced dark rye smothered in 1000 Island dressing

~ Elephant Patty Melt ~
Two 1/3 lb. burgers with grilled onions, Swiss, and 1000 Island on grilled dark rye bread.

~ Deep Sea ~
Beer battered Halibut on grilled bun with lettuce, tomato, onion, and tarter.  Garnished with lemon

~ BLT Classic ~
Four thick strips of bacon, lettuce, tomato on your choice of toasted bread with a touch of mayonnaise

Rouge Special Burgers

Add Homemade Fries for just $1.50 more!

~The Bacon Mill Burger ~
A 1/3 lb. burger, bacon & Tillamook cheddar finished with lettuce, tomato, onion, and mayonnaise

~ The Rouge Elephant Garlic Burger ~
The wrath of this locally grown Elephant Garlic is unleashed when pureed with just a touch of basil, Pinot Grigio, and mayonnaise.  Add this to a burger topped with provolone cheese, Genoa salami, lettuce, tomato and onion and you'll think you're in Garlic heaven!
Warning! For Garlic Lovers Only!

~ The "Blues" Burger ~
Roka Blue Cheese and bacon finish a 1/3 lb. burger topped with lettuce, tomato, & onion on a grilled bun

~ Shroom City ~
A 1/3 lb. burger with fresh grilled mushrooms, and onions topped with Swiss and lettuce, tomato, & mayonnaise.

~ Rogue Chili Burger ~
An open-faced burger smothered in our homemade chili topped with shredded cheddar and diced onions.

Rouge Dinners

Served with choice of soup, salad, or chili & choice of fries or baked potato
(Potatoes available 5-9 PM)

~ The Rogue Cod Fish-n-Chips ~ 3 pc.

~ Battered Halibut Fish-n-Chips ~ 3 pc.

~ Battered Halibut  ~
served with fries tartar sauce & lemon wedge

~ 8 OZ. New York Strip Steak Dinner ~
Served with grilled mushrooms & onions

~ 3 pc. Chicken Strip Dinner ~

~ Fried Oyster Dinner ~
A full dozen of lightly breaded and fried oysters on a bed of lettuce served with cocktail sauce, and lemon

~ Captain's Plate ~
2 pieces of Halibut, 4 oysters, and calamari, served with lemon wedge, cocktail and tartar sauce.

~ Admiral's Plate ~
Same as captain's plate but add 1/4 lb. clam strips and 4 coconut shrimp with pineapple dipping sauce.









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Designed & Maintained By: Cathy Carroll