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Six medium prawns, steamed in an infusion of fresh lemon, lime, orange and kiwi, then chilled and served with fresh mango-cilantro cocktail sauce

With our slightly-spicy dry rub, seared-rare, thinly-sliced, served with ginger soy wasabi aioli

Also available as a sandwich 16

A full pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced Bigwood Bakery baguette

(as available)

Organic greens, roasted tomatoes, wonton crisps, onion, Thai-style citrus vinaigrette

A delicious & healthy vegetarian option to chicken wings, made with tempura cauliflower, tossed with your choice of Citrus-Hoisin Glaze or Classic Buffalo hot sauce

Buffalo Hot Sauce or Thai Chili or Slightly-Spicy Mango BBQ

Slightly-battered, flash-fried, served with sesame-soy-wasabi dipping sauce

Bacon crumbles, onion crisps, bleu cheese

Northwest-grown, grass-fed beef, hand-cut at 12-ounces, dusted with our house-made steak seasoning blend, fire-grilled

Add our delicious port-mushroom-garlic sauce 1

From a family recipe, made with Idaho-grown ‘Snake River Farms American Kobe Beef’ and a touch of Italian sausage, finished with our made-from-scratch mushroom gravy

From ‘Red Bird Farms’ in Colorado, raised antibiotic & hormone-free, a frenched breast, specially seasoned, seared on the fire then oven roasted, served with natural pan juices

Slow-cooked, proprietary dry rub, seared on the fire, homemade barbeque sauce

Tossed with pistachio-basil sauce and freshly grated Parmigiano-Reggiano

Add grilled chicken breast 3

Marinated in olive oil, rosemary, garlic, soy and merlot, seared on the fire, then oven roasted, served with house-made mint sauce, red wine demi-glace, our award winning recipe

The tenderest cut of all, Northwest-grown, grass-fed beef, two 4-ounce medallions, flame-broiled, finished with cabernet demi-glace

Pan-broiled, basted with our house-smoked roasted red pepper butter

Scallops, prawns clams and mussels, sautéed with olive oil, white wine, garlic, roma tomato and herbs, tossed with linguine, finished with freshly grated Parmigiano-Reggiano

Free-range breast, tomato, onion, mozzarella, pesto & artichoke heart aioli

With house-made lemon-dill tartar sauce

Thinly-sliced prime rib, grilled onions, melted Swiss cheese, on a toasted roll, with mild horseradish sauce and beef jus

Locally-made served with grilled onion, roasted mushrooms, smoked red pepper remoulade, fresh mozzarella, on a toasted Bigwood Bakery Bun