Happy Hour Menu

Monday – Friday     5pm – 6pm

Olives   • 4
Almonds   • 4
French Fries   • 5
Onion Rings   • 6
Pickle Plate   • 5
HERB ricotta toast & crunchy vegetables   • 7

Pork croquette   • 8
Shredded and breaded, mustard sauce and greens

Noble Salad   • 8
Butter lettuce, red onion, sunflower seeds; blue cheese or vinaigrette

*Ham & Cheddar Panino + mango chutney   • 9
Served with a small salad or fries

Butternut Squash, caramelized onions & goat cheese Panino   • 9
Served with a small salad or fries

Macaroni & Cheese   • 10
Corkscrew pasta with Tillamook cheese sauce & bread crumbs

*Hamburger   •   10        add cheese   •   1
Served with lettuce, onion & dijonaisse; small salad or fries

*Items with an asterisk may be ordered undercooked or contain raw eggs. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness


DRAFT BEER   •   5


HOUSE CAVA   •   6

BOOZE   •   6.00

Gin, maraschino, créme de violette

Kentucky / Moscow Mule
Bourbon / Vodka, house ginger, lime & bitters

Lemoncello Sparkle
Limoncello, Cava

Cocchi vermouth, alvear fino sherry, orange bitters

Noble Rot, the fungus, is the nickname for Botrytis Cinerea, the beneficial grape fungus that transforms ordinary grapes into furry little critters that produce intense, viscous, sweet wines.

Noble Rot, the wine bar, opened in May 2002. It has gained local and national attention including the NYTimes, the Wine Spectator, Gourmet and Sunset Magazine’s 2009 Wine bar of the Year. The Willamette Week named Noble Rot “Restaurant of the Year” in 2003.

Noble Rot moved locations on February 22, 2009.

Fun facts about our building and restaurant:

• LEED platinum (the greenest!)
• 3000 square foot roof top garden
• Our own aquifer (fresh & pure water)
• Killer view!