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

Also available as a sandwich 17

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

Bacon crumbles, onion curls, bleu cheese

Melted cheddar and smokey bacon crumbles

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

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

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

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 35

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 22

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

Flame-broiled, basted on the fire with mesquite-smoked red pepper butter

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

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

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

With house-made lemon-dill tartar sauce