Winter Hours

Open Thursdays, Fridays, Saturdays, and Sundays

from 5:00 PM to 9:00 PM


Cannon Beach Café Dinner Menu

 

 

Hors d’oeuvre

 

Crostini Variations! Fresh local made bread oven toasted with olive oil and gently rubbed with garlic.

- (Vegan) Brushetta Tomato, red onion, basil, garlic on crostini w/ balsamic reduction 7

- (Vegetarian) Add Chèvre cheese to the Brushetta crostini above 8.25

- Chèvre cheese, house-made apple chutney, and prosciutto on crostini 9

- (Vegetarian) Crostini with herbed chèvre cheese and chives 6

 

Ajillo Shrimp Chef Fernando’s favorite Spanish dish includes shrimp piled high, crostini, a drizzle of garlic lime

sauce, and topped with mildly spicy Ajillo chilies 12

 

CBC (Cannon Beach Café) Steamer Clams The best fresh clams in the area from Willapa Bay. Prepared in our

special broth–a light, slightly spicy green curry and coconut treat topped white onions and scallions. Wow, enjoy! 12

 

Cheese and Olives (Vegetarian) A variety of cheeses served with olives, olive oil and fresh bread 10

 

CBC Crab Cakes Our very own crab cakes, comes with two cakes prepared fresh, pan fried to order 16

 

Soups and Salads

 

Traditional French Onion Soup Bowl of House-made hot and satisfying soup, made with caramelized onions, beef

jus, imported French wine, crostini, and Emmental cheese 10

 

Café Garden Salad (Vegan and Gluten Free) Simple fresh greens tossed with our house Yuzu vinaigrette, topped

with avocado, tomato, cucumber, and carrots 8

 

CBC (Cannon Beach Café) Crab Avocado Salad Delightful! Our signature salad of fresh greens tossed with our

house Yuzu vinaigrette and molded layers of 3 oz of Northwest crab, avocado, and a light pico de gallo 22

 

Entrée

 

Magret de Canard A simple traditional French dish. Seared duck breast, medium rare, served with potatoes

Sarladaises (Pommes de terre Sarladaises) and seasonal vegatables 28

 

Hand-Cut Pork Chop Chef Fernando’s thick-cut Fulton pork chops stuffed with Prosciutto and Gorgonzola.

Seasoned, grilled to perfection, and paired with house-made apple chutney, roasted garlic mash, and fresh

seasonal vegetables 27

 

Ratatouille Niçoise (Vegan) Traditional inspiration from the South of France, sliced, seasoned, and gently baked

eggplant, yellow crook-neck squash, zucchini, peppers, onions, garlic, mushrooms, and tomatoes 22

 

Northwest Wild Salmon Our most requested dish. Grilled fresh fish, caramelized and glazed, then served over

fresh seasonal vegetables, garlic mash, and an inspired fresh garlic and white wine sauce, or choose our berry

compote 32

 

Northwest Wild Salmon Seared and topped with Vegan Aioli and served over sautéed snow peas and

asparagus, sprinkled with sliced strawberries, a strawberry balsamic garnish, and topped with watercress 30

Chef's New York Strip Fulton's hand-cut 10oz New York Strip, served with a red wine demi-glacé, wild mushrooms,

and roasted garlic mashed potatoes 32 Add shrimp 12 Add crab cakes 14

 

Children

 

Mac and Cheese Baked to order with 4 cheeses, topped with smashed potato chips 10

 

Grilled Steak 4oz steak, grilled, with roasted garlic mashed potatoes and veggies 12

 

Desserts

 

Fresh House-Made Brownies Our Specialty! Claudia’s secret ingredients make this a rare treat. Two brownies

served warm with two scoops of our own French vanilla ice cream-the perfect chocolate ending 8

 

French Vanilla Ice Cream House-made, three scoops, take your pick of walnuts, candied pecans, chocolate or

caramel toppings 8

 

Lemon Sorbet (Vegan) Our most popular dessert. House-made from Claudia’s recipe! Topped with a light

sprinkle of lemon zest and mint, with a dash of vodka. Light and delicious 8

 

New York Cheese Cake Decadent and creamy, served with our own warm whole-berry compote 8

 

Crème Brulée Creamy and wonderful, house-made from scratch, a classic! 8

 

Molton Chocolate Cake Chef Fernando’s rich and decadent cake with an oozing molten center, served with

house-made vanilla ice cream 8

 

Port Ramos-Pinto Collector Reserva NV, a Portuguese classic, the perfect after dinner drink 7

 

Beverages

 

Caffe D’Arte Coffee Fresh brewed 3, French Press 5 (Decaf or Regular)

Glass of Milk 2.50

Sparkling Water Perrier (Small) 2.50, San Pellegrino (Large) 7

Corkage 10

Café wine and beer: available for purchase to take home or to your room.

 

Claudia Toutain-Dorbec, Owner

We proudly serve organic products whenever available. Our regional vendors include: Sea Level Bakery/Cannon Beach, Bread and Ocean Bakery/Manzanita (Locally made gluten free bread), Grand Central Bakery/Portland, Caffe D’Arte/Seattle, Foxfire Teas,/Portland, R-evolution Gardens,/Nehalem, King Fisher Farms,/Nehalem, Northwest Wild Products,/Astoria (Fresh catch seafood by local fishermen), Northwest Premier/Hillsboro (Grain fed organically raised meat), Fulton’s Meats/Portland, Organically Grown/Portland (Organically grown produce), Ocean Beauty/Astoria, Provista/Portland, d’Artagnan/New York (Imported

specialty items from France), Produce Plus/Happy Valley, Organic Produce/Portland.

We do our best to address simple food allergies.

Split-plate charge $2.50

18% gratuity for parties of 6 or more

Cash, Visa, MasterCard, Discover and American Express Accepted, No Checks Please

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness,

especially if you have certain medical conditions.