Brunch PlatesCHURROS ....................................................... 7Cinnamon sugar, Mexican chocolate

AVOCADO TOAST* ...................................... 11Grilled sourdough, chiles, lemon, olive oil fried egg, arugula, balsamic

CHILAQUILES* .............................................. 13Roasted pork, tomatillo salsa, avocado, tortilla chips, crema, fried eggs

"231" PLATE SPECIAL* ................................. 9Two farm eggs, bacon, grilled toast or crispy smashed potatoes

FRIED CHICKEN & WAFFLE ........................16Buttermilk fried chicken & whipped maple butter

BREAKFAST SANDWICH* ........................... 12Buttermilk biscuit, maple sausage, cheddar, pepper jelly, egg, crispy smashed fingerlings

CORNED BEEF HASH* .................................14Fried eggs

GRILLED SHRIMP .......................................... 9Romesco sauce, lemon

SIDES AND ADD-ONS:Buttermilk biscuit with housemade jam ...............3Bacon ..................................................................................4Maple-sage sausage patty .........................................4Fried farm egg* ...............................................................2Crispy smashed potatoes ...........................................4Grilled toast .......................................................................1

Salads CAESAR* ...................................................................................... 11Romaine hearts, shaved parmesan, croutons, caesar dressing

BUTTER LETTUCE* .................................................................... 12Avocado, bacon lardons, breadcrumbs, blue cheese, buttermilk dressing

SHAVED BRUSSELS SPROUTS SALAD .................................... 12Pomegranates, pecans, shaved onion, lemon, parmesan

Add fried chicken or grilled shrimp to any salad .................................... 4

BURGERS AND MOREPEARL BURGER* ........................................................................ 13Grass-fed beef, butter lettuce, garlic aioli, pickles, cheddar, brioche bun, fries

"BLUE" BURGER* ....................................................................... 16Grass-fed beef, bacon onion jam, blue cheese, garlic aioli, brioche bun, fries

AVOCADO CHILE BURGER* ...................................................... 16Grass-fed beef, serrano peppers, avocado, cheddar, garlic aioli, brioche bun, fries

MUSHROOM BURGER* .............................................................. 15Grass-fed beef, braised criminis, swiss cheese, garlic aioli, brioche bun, fries

FRIED CHICKEN SANDWICH* ................................................... 16Giardiniera, swiss cheese, white bbq sauce, tomato, brioche bun, fries

FALAFEL SANDWICH ................................................................ 12Tahini, cucumber yogurt dressing, brioche bun, fries

FISH AND CHIPS ........................................................................ 17Beer-battered rockfish, cabbage slaw, tartar sauce, lemon, fries

Add bacon ......................................................................................2Substitue a gluten-free bun .............................................................2Add avocado ...................................................................................2

We accept up to 4 credit cards per table. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness, especially if you have a medical condition.

WELCOME TO PEARL TAVERN, A CELEBRATION OF OREGON SPORTS, FOOD, AND BEVERAGE.

"We proudly donate 3% of annual profits to the Harrington Family Foundation for student scholarships.We are grateful for your patronage. Enjoy!"

-Joey Harrington

Brunch

DRINKS OUR “TAVERN” BLOODY MARY ................................ 10STYLE: FRESH & RICH1 ½ oz. Vodka, Bloody Mary Mix "ala Nathan Dumas,"large bacon strip

“FRESHLY PRESSED" ORANGE OR GRAPEFRUIT MIMOSAS ....................................................................... 6

WHISKEY GINGER "FROM SCRATCH" Vintage ....... 12 STYLE: DRY 1 ½ oz. Famous Grouse Scotch Whisky + ¼ oz. Absinthe Pernod + ¾ oz. freshly squeezed lemon juice + ¾ oz. "1:1" simple syrup + 1 small egg white + 2 oz. soda water

GUNSLINGER Original .................................................. 11 STYLE: FRESH1 ½ oz. Elijah Craig Small Batch Bourbon + ½ oz. Campari Italian Bitters + 1 oz. freshly pressed lemon juice + ¾ oz. house blended clover honey syrup

BREAKFAST IN BED .................................................... 111 ½ oz.Goslings Black Seal Rum + ½oz. freshly pressed lemon juice + ½ tsp. house blended grade A maple syrup

PINEAPPLE SMASH ..................................................... 12Style: FreshLoose third pint full of mint + 2 oz. Elijah Craig Small Batch Bourbon + ¾ oz. freshly squeezed lime juice +¾ oz. "1:1" syrup + ¾ oz. freshly extracted pineapple juice + 1 dash Angostura Bitters

TAVERN EGG NOG Original ......................................... 12 1 oz. Pierre Ferrand 1840 Cognac + 1 oz. Appleton Signature Blend Rum + ¼ oz. house blended clover honey syrup + ¾ oz. heavy cream+ 1 egg yolk + 1 dash Angostura Bitters + nutmeg

HORNET'S ANKLES Original ....................................... 10 STYLE: FRESH 2 oz. Luna Azul Blanco 100% Blue Agave Tequila + 1 oz. freshly pressed lime juice + ¾ oz. house blended clover honey syrup

RED HOOK (ENZO ERRICO) Original ......................... 12 2 oz. Old overholt +½ oz. punt e mes + ¼ luxardo marashino liquer + lemon oil

KATINKA ...................................................................... 102 oz. Seagrams Vodka + Rothman & Winter Apricot Liquer + ¾ freshly pressed lime juice + ½ "1:1" simple

PONY EXPRESS Original .............................................. 11 STYLE: DRY 1 oz. Buffalo Trace Kentucky Straight Bourbon + ½ freshly pressed lemon juice + ½ oz. house blended grade A Maple Syrup + 3 oz. Cava

HOOCH-FREEGRAPEFRUITADE ......................................................... 51 oz. freshly pressed grapefruit, ¼ oz. freshly pressed lime juice, 1 oz. “1:1” simple syrup, 6 oz. soda water

TIKI FREE ...................................................................... 5½ oz. freshly pressed lemon juice, ¾ oz. freshly extracted pineapple juice, ½ oz. Trader Tiki orgeat, 2 dashes Regan's No. 6 orange bitters, 6 oz. soda water

SPICY GINGER ALE ...................................................... 5½ oz. freshly pressed lime juice, ¾ oz. house made spicy ginger syrup, ¼ oz. “1:1” simple syrup, 1 dash Angostura bitters, 6 oz. soda water

THE STANDARDS ..........................................................3Iced tea, Coke, Diet Coke, Sprite, Q tonic

COFFEE BY HEART ROASTERS (STEREO BLEND) .. 4

TEA BY RISHI ................................................................ 4English breakfast, jade cloud green, turmeric, ginger, peppermint

BEER KOLSCH ............................................................................. 6Zoiglhaus Brewing / Portland, OR / 4.9% ABV

MEXICAN LAGER Modelo Especial .................................... 5Mexico City, Mexico / 4.4% ABV

IPA Translator ...................................................................... 6Ruse Brewing, Portland, OR/ 6.6% ABV

INDIA SESSION ALE Lunchbreak ...................................... 6Breakside Brewing / Portland, OR / 4.7% ABV

WINTER ALE ...................................................................... 7pFfriem / Hood River, OR / 7.5% ABV

IPA Bodizafa ........................................................................ 6Georgetown Brewing / Seattle, WA / 6.9% ABV

CARINA PEACH SOUR ALE .............................................. 6Ecliptic Brewing / Portland, OR / 7.1% ABV /

PILSNER ............................................................................. 6Level Beer / Portland, OR / 5.0% ABV

DUNKELWEIZEN ............................................................... 6Occidental Brewing Co / Portland, OR / 6% ABV

BELGIAN STRONG DARK ALE .....................................7pFriem / Hood River, OR / 10% ABV / 12oz pour

MILK STOUT Cease & Desist ..........................................7Natian Brewing / Portland, OR / 9.2% ABV / 12oz pour

RED ALE Nitro Inspektor Red ........................................ 6Royale Brewing / Portland, OR / 6.0% ABV

CIDER Sacrilege Sour Cherry .........................................7Rev Nat's / Portland, OR / 6% ABV / 12oz pour

TALL BOYS .....................................................................3Olympia, Budweiser, Rainier, Coors Light / 16oz

WINE by the glassSparklingBRUT CAVA SPLIT........ . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . . . .10Freixenet / Spain

WhiteCASCADIA WHITE ....................................................... 8Coopers Hall / Willamette Valley, OR 2015

PINOT GRIS ................................................................... 9 Adelsheim / Willamette Valley, OR 2015

PINOT BLANC ............................................................... 11Helioterra / Willamette Valley, OR 2015

CHARDONNAY .............................................................. 11Soter Vineyards, N Valley/Willamette Valley, OR /2015

ROSÉ OF PINOT NOIR ................................................. 11Twill, Molly's Vineyard / Willamette Valley, OR / 2016

RedOREGON RED ............................................................... 8Coopers Hall, OR / NV

PEARL TAVERN RED BLEND ..................................... 10Jackalope Wine Cellars / Willamette Valley, OR / 2014

PINOT NOIR ................................................................. 13J. Christopher, "Villages" / Chehalem Mountains, OR / 2014

SYRAH .......................................................................... 10Saviah Cellars, The Jack / Columbia Valley, WA / 2016

TEMPRANILLO .............................................................. 11Holloran Vineyard/ Eola Amity Hills, OR / 2015

CABERNET SAUVIGNON ........................................... 12Nelms Road / Columbia Valley, WA / 2015