Your Fine Food Destination in Fall Creek, Oregon.


Hello and welcome to Dueling Spoons, your fine food destination in Fall Creek, Oregon. Fresh fine food is served among shelves filled with a variety of culinary treats, including packaged foods, wine, ale, lagers, oils, vinegars, hot sauces, imported Irish confections, dairy products and much more.

Stop in for a delicious meal while picking up a gallon of milk or a pound of butter, a package of gourmet pasta, or even a cutting board and a cookbook.

All of our dishes are cooked fresh, to order. We do not have any fryers or microwaves in the building, just delicious meals by Chef Billy just for you.

On behalf of The Reid Family, Kathleen and I welcome you and your family to Dueling Spoons, Fine Food in Fall Creek, Oregon.

We look forward to meeting you and your family and breaking bread together!


Chef Billy Reid
Dueling Spoons

Hello and welcome to Dueling Spoons,

Your hosts (not all at the same time) will be Kathleen, myself, Chef Billy, and 4 of our 6 children, Sean, Saoirse, Seamus, and Shane.

First, we are so happy you are here with us or reading our website. We know that you have many dining choices, and it means the world to us that you chose Dueling Spoons today or are planning a visit.

We would like you to know a few things before you begin dining or before you plan your trip to see us. Most importantly, if you are in a rush, please tell us immediately. We will see what we can do, but if you are in a hurry, Dueling Spoons may not be the dining spot for you today, and we hope to see you on another day.

Dueling Spoons is your and your guests’ very own private chef experience.

Here at Dueling Spoons, we do not have any fryers or fried food, no microwaves or microwaveable food, no heat-and-serve frozen processed ready-to-eat food ever. As you can and will see, our refrigerator is an open book. What you will be served is fresh, real food cooked by a real chef just for you. All our dishes are cooked by me, Chef Billy, in pans, from scratch, to order, using fresh ingredients.

We only allow a certain number of reservations each day and space them out into 15-minute slots. There is only one 5pm reservation, one 5.15, and so on. Before your reservation time, you are welcome to have a drink at the bar or the lounge tables.

We do not take one order at a time but depending on how many tables order at once, there may be a wait as I cook.

We only have 5 electric burners (no gas), and I can only cook so many dishes at once.

Please sit, get comfortable, take a breath, chat, have a drink, break the Irish Wheaten Bread (freshly baked daily) together and enjoy your time with each other.

Sometimes, we tell you that we may need to wait a bit to take your order so I (Chef Billy) can get caught up. I make this call from the kitchen when we have to do this. It is not my family out front who makes this call.

I could not say it better than this snippet from a recent guest’s review who puts it perfectly, “relax, have a drink, wait your turn, it’s so worth it.”

We only accept reservations for 30 people at each dinner service, leaving room for walk-in guests, and we cap our nightly dinner guests at 40.

Your experience with us is so much more important to us than handing you a beeper so you can wait outside for an hour while we cram in seating at every table we can as we serve you mediocre food. This is not the Dueling Spoons way. 

You are about to experience a meal the Dueling Spoons way with the Reid Family.

Relax, be merry, be patient, be comfortable, and enjoy.

The Reid Family.

Chicken Kathleen at Dueling Spoons


Dinner is served Wednesday through Saturday, 5 pm – 9 pm.
Brunch is served Sunday,
from 10 am – 2 pm.


The Roasted Onion 12
The shell of a sweet onion rubbed inside with roasted garlic stuffed with roasted red peppers, fresh basil, and fresh mozzarella cheese. Baked in the oven and served on a bed of sliced Roma tomatoes, pesto, and a drizzle of olive oil and balsamic.

Mussels 14
Steamed in a broth of white wine and coconut milk with shallots, garlic, cilantro, and a whisper of golden curry.

Paté Dueling SpoonsPaté 10
House-made served with a hearty Dijon mustard, pickled red onion, and cornichons.

Grilled Garlic Shrimp 16
Pan-seared shrimp served on toast points with roasted balsamic glazed tomatoes.

Wild Mushrooms in Puff Pastry at Dueling SpoonsWild Mushrooms in Puff Pastry 14
A wonderful blend of wild mushrooms sautéed with garlic, shallots, and scallions in a white wine butter sauce served in a flaky puff pastry napoleon.

Irish Potato Soup 8
Creamy leek and potato soup topped with a crouton and melted cheese.

Golden Onion Soup 8
Our take on the classic. An abundance of onions in a golden chicken broth topped with crouton and melted cheese.


House Greens Salad at Dueling SpoonsHouse Green 8
Local greens tossed with our signature Dueling Spoons Roasted Vegetable Vinaigrette.

Caesar 9
Crisp romaine leaves with house-made dressing, croutons, and fresh cheese grated table side.

Watermelon, Mint, and Pan-Seared Shrimp 19
Local Greens with assorted veggies, watermelon with fresh mint tossed in a light raspberry vinaigrette and topped with pan-seared shrimp, a dollop of basil-infused yogurt to finish.


Capellini with Shrimp and Mussels 29
Shrimp and Mussels sautéed in our special blend of tomatoes, shallots, basil, and garlic simmered with white wine and extra virgin olive oil served over Cappellini.

Rigatoni a-la Vodka 25
Shallots, garlic, and bacon lightly cooked with olive oil, then flamed in vodka and served in a light tomato cream sauce with fresh Parmesan grated to your liking table side.


Chicken Kathleen at Dueling SpoonsChicken Kathleen 27
This was the first meal my Kathleen cooked for me almost 30 years ago.
A tender filet of chicken breast layered with prosciutto, then rolled and stuffed with broccoli and Monterey Jack cheese. Baked and sliced, served on a light Monterey cheese sauce with boiled baby potatoes and today’s vegetable.

Chicken with Mushrooms in a Marsala Wine SauceChicken with Mushrooms in a Marsala wine sauce 27
Chicken breast sautéed with baby portobello mushrooms and shallots in Marsala wine and a velvet Demi glacé topped with an accent of sliced green onions. Served with house-made mashed potato and today’s vegetable.

New York Strip 35
14 oz pan-seared strip steak cooked to your liking, served with potatoes and today's vegetable. A nice brown Demi glacé on the side just for you.

Filet Mignon with Shrimp 42
An 8oz filet pan seared and finished in the oven to your taste, topped with a trio of shrimp sautéed in a blue cheese scampi sauce. Served on a bed of mashed potato and today's vegetable.

Baked Cod Colin 29
A filet of Cod baked with lemon and lime served with a fresh mango chutney with baby boiled potatoes, scallions and today's vegetable.

Salmon 29
Pan-seared Salmon filet with a lemon sauce served with a creamy rice pilaf and today's vegetable.

Desserts 9

The Poached Pear 
A D’anjou pear poached in a champagne vanilla broth served chilled with crème anglaise, fresh berries and cinnamon sugar puff pastry points.

Sour Apple Walnut Pie at Dueling SpoonsSour Apple Walnut Pie 
A pie to remember. Thin-sliced Granny Smiths baked in the most amazing cream and topped with a walnut streusel topping.

The Ultimate Brownie Sundae 
Our incredible house-made brownie is served in an old-fashioned sundae glass topped with ice cream, hot fudge, whipped cream, and wet walnuts.

Irish Potato Soup 8
Creamy leek and potato soup topped with crouton and melted cheese.

Golden Onion Soup 8
Our take on the classic. An abundance of onions in a golden chicken broth topped with a crouton and melted cheese.

House-made Granola with yogurt and Fresh Fruit 12

Lox and Bagel 17
Smoked salmon platter-thinly sliced smoked salmon served with capers, diced red onion, sliced tomato, and whipped cream cheese. Served alongside a freshly toasted bagel.

French Toast Selection, thick sliced bread soaked in our special blend of eggs, milk, sugar, vanilla, and a whisper of honey and lavender. Pan-grilled and served in the varieties below with warm maple syrup and fresh whipped cream. 17

  • The Classic, old-fashioned French toast. Just great food.
  • Strawberry, the classic topped with strawberries, a homemade strawberry glaze, and fresh whipped cream.
  • Walnut and Toffee, our house-made French toast covered in candied walnuts and a glorious sticky toffee sauce

Eggs Benedict 17

The cornerstone brunch dish. 2 soft poached eggs adorning two lightly toasted muffins with Canadian bacon and our house-made hollandaise sauce

Smoked Salmon, Spinach, and Fennel Benedict 19
Two lightly toasted English muffins topped with fresh spinach, razor-thin sautéed fresh fennel, thinly sliced smoked salmon, and our house-made hollandaise sauce.


Loraine ish 15
Eggs whipped with shallots, fresh green and red peppers, diced ham, and cheese baked in the oven.

Goat Cheese and Vegetables 17
Fresh spinach, mushrooms, peppers, tomatoes, onions, shallots, roasted garlic, and goat cheese, crumbles, hot bubbly goodness from the oven

Fresh Mozzarella 17
Fresh mozzarella, tomato, roasted red pepper, roasted garlic, and pesto, so, so, so, so good


Chicken Caesar Salad 15
Pan-seared chicken breast over a crisp romaine salad with garlic croutons tossed in our house-made Caesar dressing. Parmesan cheese grated to your liking table side.

The Roasted Vegetable with Grilled Halloumi 17
Fresh assorted greens tossed in Dueling Spoons Roasted Vegetable Vinaigrette and grilled halloumi cheese on garlic bread slices


Roast Beef and Cheese 15
Thin sliced beef and cheese with lettuce, tomato, and pickled red onion on a roll with a pesto relish mayo.

Grilled Breast of Chicken 15
A grilled chicken breast with house-roasted red pepper and caramelized onion topped with melted fresh mozzarella with pesto aioli.

Image of Billy Reid
Tattoos by Chris 51, Area 51 Tattoo.

Break Bread with the Best

Meet Chef Billy Reid

Billy is a Grande Diplome graduate of the French Culinary Institute in New York City and spent many years working for and training with many of New York City’s finest chefs.

He is the recipient of 14 national cooking awards, has been featured in many magazines, newspapers, tv news segments and many other culinary recognitions. Billy was mentioned and quoted by a First Lady during a speech at the White House for his work.

Billy, who was born in Ireland, his wife Kathleen and their family now calls Oregon home with Dueling Spoons serving the Fall Creek, Pleasant Hill, Springfield, and surrounding areas.

See you soon!
Dueling Spoons 



Dinner Served:
Wednesday-Saturday: 5PM-9PM
Sunday: 10AM-2PM
Market Hours
Wednesday-Saturday: 10AM-8PM
Sunday: 9am-2pm

Call Us

You can reach us at: 541-398-8929.

Walk-in guests are always welcome. You can make a reservation by calling us or using the online form below. Thank you, Chef Billy.

Our Location

39074 Jasper Lowell Road
Fall Creek, OR 97438


Dinner Served:
Wednesday-Saturday: 5PM-9PM
Sunday: 10AM-2PM
Market Hours
Wednesday-Saturday: 10AM-8PM
Sunday: 9am-2pm

To request a reservation, please complete the form below.

Once availability is confirmed, you will receive a confirmation text for your requested date and time.

Walk-in guests are always most welcome.
At this time, we do not take parties larger than 4.

Thank you,
Chef Billy and Kathleen