This annual summer promotion features a complete range of appetizers, entrees, desserts, cocktails and regional beverages. 

May 25 – June 6, Southwest / June 7 – June 18, Pacific Northwest / June 19 – June 30, California-Hawaii

Summer Break, re-open July 19 @ 5pm

July 19 – August 1, Great Plains – Midwest • August 2 – August 15, Back East • August 16 – September 2, Down South


drinks

 

The Denali
DRYFLY wheat whiskey, wolfamer, strawberry-balsamic shrub,
lemon juice, black pepper garnish. 
10.5

10 Barrel Brewing
“Apocalypse” IPA, Oregon. 6

Spokane Sangria
cognac, cinnamon infused pinot gris,
blueberry syrup, lime juice, fresh berries. 
10.5

Revelry Vintners
The Reveler, Cabernet Sauvignon, Merlot, Cabernet Franc, Columbia Valley ’14. 10.5


firsts

 

Fried Willapa Bay Oysters
(5) panko crusted, wakame salad, soy dipping sauce. 15

Chilled Berry Soup
creme fraiche. 6

Smoked Salmon Potstickers
Thai red curry sauce, cabbage slaw. 10

Chilled Dungeness  Crab Legs,
 served with drawn butter. 16

entreés

 

Cedar Planked Alaskan Halibut
yogurt dill sauce, lemon confit, mashed garlic and rosemary parsnips, asparagus. 30

Wild Mushroom & Duck Confit Mac n’ Cheese
with Beecher’s Smoked Flagship cheddar, grilled sweet onions.  18

Grilled Shiitake Dusted Venison Chops
 tomato chutney, port wine reduction, yukon gold gratin, green beans with almonds. 26

Grilled Steelhead Trout
balsamic tart cherry sauce, mint- hazelnut pesto, forbidden rice, grilled tomatoes.  27


desserts

 

Flourless Chocolate Hazelnut Torte
raspberry-Frangelico sorbet,
chocolate sauce, whipped cream.
8

 

Pear Blackberry Blueberry Crisp
crystalized ginger streusel, served warm,
vanilla ice cream.
8.5


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