Terminal Gravity Brewing - Enterprise, OR

tortilla chips with black beans, cheddar and jack cheese, green and red onions, tomatoes, jalapenos, homemade salsa, and sour cream.

1 pound of clams steamed in a butter, garlic and wine sauce. served with warm bread.

a basketful of tortilla chips served with our homemade tg salsa.

shrimp sauteed in a butter, garlic, and wine sauce topped with lemon and parsley.

seared rare ahi tuna steak sliced and served with wasabi paste, soy sauce, toasted sesame and pickled ginger.

pieces of tender steak served with blue cheese dipping sauce.

our homemade tg hummus served with warm pita, pepperoncinis, kalamata olives, feta, red pepper, tomatoes, carrots, and cucumbers

romaine lettuce, tg caesar dressing, croutons, shredded parmesan cheese, topped with a slice of lemon. served with warm bread.

romaine lettuce, corn, red onion, tomato, and bacon tossed with our homemade bleu cheese dressing and topped with egg and bleu cheese crumbles. served with warm bread.

organic spring mix topped with cucumber, tomato, and carrots. served with warm bread.

seared beef on a bed of backyard gardens locally grown spring mix and romaine lettuce, tossed with radish, shredded carrot, green and red onion, cucumber, tomato, and our wasabi ginger dressing. topped with crushed peanuts and cilantro.

dried apricots and cranberries mixed with walnuts and spinach, tossed in house balsamic dressing and topped with blue cheese crumbles.

classic garden burger served on a toasted whole wheat ciabatta roll with sun-dried tomato aioli, lettuce, onion and tomato.

a warm pita filled with lamb, feta cheese, tomato, red onion, lettuce and tzatziki sauce.

1/2 ib. handmade buffalo patty topped with onion, lettuce, tomato, and mayo served on a toasted ciabatto roll.

1/3 ib. patty made with locally produced, 6 ranch grass fed corriente beef. chefs recommendation, order it medium rare. served on toasted tuscan roll with mayonnaise, lettuce, tomato and onion.

red and yellow onion, red and green peppers marinated in a spicy oil then seared with tri-tip steak and served on a grilled pita with melted jack cheese.

seared wild sockeye salmon fillet served on a ciabatta roll with lime cilantro aioli, lettuce, tomato, and onion.

a 7oz. chicken breast served on a warm ciabatta roll topped with mayo, lettuce, tomato, and onion.

grilled chicken breast with bacon and melted swiss cheese served on a tuscan roll with lettuce, tomato, red onion, and mayo.

grilled chicken breast with swiss cheese melted over pineapple and grilled onions in a teriyaki sauce topped with lettuce, tomato, onion, and a sun-dried tomato aioli on a tuscan roll.

balsamic marinated portabella mushrooms, roasted red pepper, feta cheese, tomato, onion and lettuce served on a toasted tuscan roll with sun-dried tomato aioli.

fettuccini noodles in our homemade alfredo sauce topped with fresh parsley. served with warm bread

we make ours with penne noodles, jack, parmesan and cheddar cheese in a reduced cream sauce with a tg seasonal brew. served with warm bread.

fettucine noodles tossed with fresh basil pesto then topped with parmesan cheese. served with warm bread.

slow roasted pork served with black beans, corn tortillas, radish, cilantro, lime, onion, and salsa.q