Our Daily Bread

Restaurant & Bakery
88170 Territorial Road Veneta, Oregon 97487 (541) 935-4921


Our Daily Bread 



VALENTINES DAY DINNER

Wednesday, February 14th 

5 pm to 8 pm


Reservations and Pre-order

541-935-4921



Valentine’s

Dinner Menu

 

~Life is Uncertain, Eat Dessert First!

Strawberry Swirl Cheesecake -

Served with your choice of marionberry or strawberry sauce and a dollop of whipped cream  8.50

Bread Pudding -

 Served warm with caramel sauce and a dollop of whipped cream.  6.50

Carrot Cake -

Our signature carrot cake packed full of pineapple, walnuts, coconut and carrots and topped with a rich cream cheese frosting.   8.50

Unapologetic Chocolate Cake

Four light layers of our moist chocolate cake with rich chocolate fudge ganache 8.50

Crème Brulé  

A delicate rich vanilla custard with a contrasting layer of hard caramel. 8.25

Marionberry  Pie

Marionberries lightly sweetened and baked in our buttery crust.  Served warm with a scoop of Vanilla Bean Ice cream.

 

Appetizers

 

 

 

Prawn Cocktail

Five Tender poached prawns, chilled and served on top shredded cabbage, topped with cocktail sauce and a lemon wedge, and presented in a champagne glass.  12

.

Oyster Shooter

A shot to the heart! Down a shot glass filled with an oyster, cocktail sauce, with a lemon wedge garnish.  3.50

 

Bruschetta Focaccia

Fresh tomato, garlic, olive oil and mozzarella cheese diced and served over our fresh toasted Focaccia bread with a drizzle of balsamic vinegar. 12

 

 

 

 

~

Entrees

All served with a cup of roasted garlic tomato soup or our fresh spinach salad tossed with feta cheese and our cranberry vinaigrette.  All entrees are served with fresh baked bread.

 

Stuffed Portabella Mushrooms ~ 25

Fresh portabella mushrooms stuffed with tofu, our wild rice blend and roasted vegetables.  Seasoned just right, baked and topped with caramelized onion and roasted garlic sauce. 

 

 Chicken McKenzie   

Tenderized chicken breast stuffed with dried cranberries, hazelnuts, spinach, and feta cheese and roasted to a golden brown.  Served with our wild rice blend and fresh seasonal vegetables and topped with white wine Beurre Blanc.  28

 

Halibut Parmesan

Fresh halibut steak lightly breaded with seasoned flour and parmesan cheese, grilled to a golden brown.  Served with our own tartar sauce, fresh lemon, rice pilaf and fresh seasonal vegetables.  32

 

Roasted Garlic Salmon

Wild Sockeye Salmon baked with red wine, roasted garlic mousse, and Buerre Rouge cream.  Served with rice pilaf and fresh seasonal vegetables.  28

 

Featherbender New York Steak        

10 oz. Tender Oregon Beef, broiled and served with sautéed mushrooms and onions.  Served with baked potato and fresh seasonal vegetables.  35

 

Lobster

Fanned 5oz lobster tail seasoned with our own house seasoning, roasted, and topped with drawn butter and garnished with lemon.  Served with baked potato and seasonal fresh vegetables. 36



Surf and Turf

Lobster and our New York Steak  56

Cajun Salmon McKenzie Caesar

Fresh romaine leaves tossed with Parmesan, herb croutons and house Caesar dressing.

With our Cajun grilled salmon. 22

 

Chicken Spinach Salad

Fresh spinach tossed with apples, feta, hazelnuts, dried cranberries, and cranberry vinaigrette.

 Topped with grilled chicken breast.  21

   









You can get answers to questions by emailing: cat@ourdailybreadrestaurant.com or phone 541-935-4921.

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