Restaurant (five-0-three) 21900 Willamette Drive Suite 201, West Linn, Oregon 97068

Phone: (503) 607-0960
Owner, John McEwan <jmcewan@restaurant503.com>
Fax: (503) 650-9460

PIZZA

3 Cheese - roasted garlic & olive oil base with artichoke hearts, tomato, arugula & red wine gastrique 16

Italiano - napoli salami, sausage, pepperoni, wild mushrooms, tomato sauce, mozzarella & provolone cheeses 18

The 503 - roasted garlic & olive oil base, apples, bacon, smoky bleu cheese, arugula & balsamic reduction 16

STARTERS

Coconut Prawns - cabbage slaw, thai sweet chili & lemongrass dipping sauce 14

Salt & Pepper Calamari - spicy cocktail sauce & lemon aioli 12

Ahi Poke Tower - avocado & wasabi mousse, seaweed salad & crispy wontons 15

Black Truffle & Gruyere Mac & Cheese - orrechiette pasta, black truffle oil & panko bread crumbs 12

Crab Cakes - cabbage slaw, sweet chile vinaigrette & jalapeno remoulade 13

Steamed Manila Clams - white wine, shallots, chili flake, lemon, garlic, linguica sausage & rustic bread 14

Cheese & Charcuterie - 2 cured meats, 2 cheeses, olives, seasonal fruit & & rustic bread 17

DINNER
Monday - Wednesday 5 - 9
Thursday & Friday 5 - 10
Saturday 4 - 10
Sunday 4 - 9

MENUS

Restaurant (five-0-three)

SOUP & SALADS

Soup du Jour 8

Mixed Green Salad - apples, bleu cheese crumbles & house vinaigrette 9

503 Wedge Salad - iceberg lettuce, bacon, heirloom cherry tomatoes & house-made bleu cheese dressing 11

Caesar Salad - romaine lettuce, croutons, caesar dressing & shaved parmesan cheese 10
add grilled chicken 6
add blackened salmon 10

Grilled Asian Chicken Salad - grilled chicken breast, mandarin oranges, wontons & soy-ginger vinaigrette 16

Restaurant (five-0-three) reflects the spirit of Oregon: The terrain, the farms, the local ranches, artisan cheese makers and wineries. Each step in the path from harvest through the kitchen, to the dining table, contributes to the integrity of our ingredients.

LUNCH
Tuesday-Friday    11:30-2:30

HAPPY HOUR
Monday        4:00-5:30
Tuesday-Friday    2:30-5:30

ENTREES

Poached Alaskan Halibut - mushroom arancini, artichoke & aparagus salad with lemon saffron sauce 33

Scallop Linguine - pan seared scallops, fresh pasta, prosciutto, tomato, shallots, asparagus & white wine 29

Crispy Duck Confit - potato gnocchi, sauteed spinach & cherry gastrique 27

Pork Carnitas Bowl - black beans, spanish rice, avocado, pico de gallo & lime crema with corn tortillas 18

Steak Frites - hanger steak, french fries with bleu cheese & spinach & red wine gastrique 25

Seared Wild Salmon - rosemary & horseradish risotto, grilled cucumber & apple/fennel coulis 30

Chicken Marsala - wild mushrooms, fresh pasta & marsala demi glace 24

503 Signature Burger - lettuce, tomato, red onion & pickles with french fries 12
add bleu or american 1
add aged white cheddar or gruyere 2
add bacon 2
add avocado 2