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

NW Pear Salad
northwest pears, blue cheese, toasted hazelnuts, field greens & hazelnut vinaigrette 9.25

Composed Salad
french potato salad, roasted beets, carrot-tarragon slaw, celery root rémoulade* & field greens 9.25

Field Greens
apple cider-star anise vinaigrette small 5.00 large 7.50 add blue cheese .75


served on provisions ciabatta with a petite mesclun salad

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

Wild Mushroom Panini
wild mushrooms, thyme, gruyère cheese & béchamel  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 5.50



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

French Onion Soup
classic caramelized onion & beef broth with gruyere cheese & baguette toast 7.00

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