Eight Thirty Common

Snake River Farms raised beef dogs, hand-dipped and served with our house spicy mustard and ketchup

Flash fried and tossed in our house mustard maple bacon glaze, topped with candied bacon.

Idaho bred beef cut in house, our finger steaks are dipped in house dredge and fried. Served with cocktail and ETC sauces.

5 pickle spears dipped in our house dredge and fried. Served with that good ranch. Add Nashville sauce for a kick!

House-made Tillamook cheddar stuffed tater tots tossed in warm truffle oil and fresh parmesan cheese, served with ETC sauce.

Roasted nightly and thinly sliced our CAB Prime rib is served with creamy horseradish sauce and au jus on a toasted hoagie roll.

24 hour buttermilk brined & fried chicken breast topped with Boar's Head baby swiss, sweet & spicy slaw, tomato and mayo served on a Stone Ground Brioche bun.

Half pound American Kobe blend beef topped with white cheddar, thick-cut smoked bacon, Chipotle BBQ sauce, crispy onion straws, served on a Stone Ground Brioche bun.

House pimento cheese spread on fresh grilled Sourdough bread stuffed with our sweet-spicy bacon, and fresh tomato slices.

Double smashed and griddled patties topped with American cheese and stacked on a Stone Ground Brioche bun with lettuce, tomato, pickle chips, ketchup, mayo and mustard.

Balsamic marinaded and grilled Portobello cap served on a toasted Tuscan loaf with pesto, fontina cheese and tomato.

Half pound American Kobe blend beef topped with Tillamook sharp cheddar, ETC sauce, cabbage, shredded lettuce, pickle, diced onion and tomato on a Stone Ground Brioche bun.

Choose 2 sliders + choose a draft beer (Tuesday nights).

Hand dredged Alaskan cod and natural cut fries served with house tartar and cocktail sauce.

Hatch Chile cheese blended with Tillamook sharp white cheddar to create our signature cheese sauce; tossed with cavatappi pasta. Topped with Dorito dust.

Arcadian lettuce mix topped with House BBQ topped ETC crispy fried chicken, avocado, fresh corn off the cob, Campari tomatoes, and black beans. Served with chipotle ranch.

Slow roasted tomato soup, topped with creme fraiche.

Slow roasted tomato soup, topped with creme fraiche.

6oz seared CAB flat iron, bleu cheese crumbles, balsamic onion jam, crispy onion strings, and roasted garlic dressing all served atop fresh gem lettuce.

Slow roasted red and golden beets, served atop a bed of arugula with honey whipped goat cheese, candied walnuts, and basil walnut oil.

8oz CAB Flat Iron steak seasoned with house brown sugar espresso rub and seared to your liking. Topped with burnt orange butter. Served with roasted fingerling potatoes and today's vegetable.

Pan seared salmon with a creamy parmesan sun dried tomato sauce. Served atop a bed of wilted spinach, todays vegetable, and roasted garlic mashed potatoes.

cinnamon apples, brown butter crumble, vanilla ice cream