Museum Café


Monday-Friday 8:30am-4:00pm
Saturday-Sunday 11:00am-4:00pm


We offer a variety of pastries, espresso, sweet treats and snacks to go, in addition to sandwiches and salads. The menu is designed to offer fresh, local, delicious food for museum visitors and our friends on campus– we change at as often as we can to take advantage of the flavors of the season. We also offer box lunches and platters, if we have 36 hours notice.


fresh local ingredients, handmade dressings

Heirloom Tomato Salad
local heirloom tomatoes, fresh goat cheese, basil, extra virgin olive oil & sea salt 9.25

Niçoise Salad
oregon albacore tuna, cherry tomatoes, green beans, french potato salad, olives, hard-cooked egg, aïoli, field greens & champagne vinaigrette 10.50

Field Greens
seasonal vinaigrette small 5.00 large 7.50 add blue cheese .75


served on provisions ciabatta with a petite mesclun salad

heirloom tomato, bacon greens & aïoli  11.50

Museum Club
roasted turkey, ham, bacon, pesto, aïoli, red onion & fontina  10.50

Tuna Melt
oregon albacore tuna salad with green olives, red onion, aïoli* & super-melty white cheddar  11.50

fresh apple, brie cheese & béchamel, grilled  8.00

braised eggplant, tomato, summer squash & fresh goat cheese  8.50

Croque Monsieur
ham, gruyere cheese & béchamel, grilled  8.50

Croque Bébé
tillamook cheese sandwich, with fresh fruit 6.50

Avocado Toast
jacobsen’s chile salt & a squeeze of lemon  .50

Sunnyside Toast
farm egg salad with dill & aïoli on levain with fresh fruit  7.50



classic soups made by hand fresh daily

Soupe du Jour
soup of the day highlighting the flavors of summer baguette & butter cup 4.50 bowl 5.75

Beggar’s Banquet
cup of soup with baguette, imported cheese & fruit 7.50


creamy egg custard in a pastry crust

Quiche Lorraine
bacon, gruyère & egg, field greens salad,  baguette & butter  8.50

Quiche du Jour
seasonal vegetables, cheese & egg, field greens salad, baguette & butter 8.50