Summer Road Trip 

The annual summer promotion features a complete range of appetizers, entrees, desserts, cocktails and regional beverages. Get ready to experience cuisines from regions such as the Pacific Northwest, Great Plains/ Midwest, East coast, California/Hawaii, and down South.

View sample menu of the 2017 "Pacific Northwest menu" by Chef Jeff Azersky »


drinks

CASCADE CRUSH  Square One Vodka, Ramazzotti,grilled strawberry syrup, lemon juice, basil, served up. 10.5

KING FLOR, Bols Genever, raspberry syrup, lime juice, ginger beer, lime sugar, raspberries, served tall. 10.5

NINKASI BREWING, Tricerahops double IPA, Eugene, Oregon 22oz 12

POET’S LEAP, riesling, Columbia Valley ’15. 12.5 glass 


firsts

CAULIFLOWER- SPINACH SOUP, almond butter crostini. 6

PACIFIC NORTHWEST OYSTERS ON THE HALF SHELL, salmon roe. 3.25 each 

MARINATED WILD MUSHROOM SALAD, spinach, field greens, french lentils, gorgonzola tartine, beet vinaigrette. 10

DUNGENESS CRAB CAKE, apple fennel slaw, chive aioli. 12

entreés

PAN SEARED ALASKAN HALIBUT, hazelnut romesco, fried leeks, butternut squash, roasted green beans. 29

ALASKAN KING CRAB LEGS, garlic-herb butter, steamed rice, roasted broccoli. 1# - 34

GRILLED AND CARVED DENVER LEG OF VENISON RISOTTO, arugula pesto, shiitake mushrooms, cippolini, asparagus, parmesan. 27

GRILLED ARCTIC CHAR, brodetto broth, smoked mussels, fennel, yukon gold potatoes, roasted green beans, red pepper rouille. 26


desserts

BLUEBERRY BREAD PUDDING, served warm, blueberry compote, freshly whipped cream. 8

CHOCOLATE HONEY HAZELNUT TART, whipped chocolate caramel ganache, toasted hazelnut ice cream. 8.5


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