Broiled chicken, Butter leaf Lettuce, granny smith apples, grape tomatoes, gorgonzola blue cheese, crispy onions, candied walnuts and walnut vinaigrette
Red wine sauteed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado and gorgonzola with tarragon vinaigrette
Chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons.
• add chicken breast(3) or salmon(4)
Roasted mushrooms, onions, madeira and cream. Garnished with feta cheese
Spicy garlic- calamari steaks, serrano chilis, red onion, vinaigrette and garlic aioli
Panko crusted and sauteed with garlic and lemon, served with cilantro cocktail sauce
Skin on potatoes, fresh garlic, swiss fondue, topped with scallions.
Brussel sprouts rousted and finished with a whole grain mustard sauce, house bacon and fresh herbs
House made pizza crust, sundried tomato cream cheese, spinach, mushrooms, ham, mozzarella and an easy set egg.
Kurobuta ham, havarti cheese, crunchy dill pickle and dijon-chili aioli on toasted baguette
Sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette
Corned beef, house made pickled cabbage, swiss cheese, swiss fondue and louie sauce served on light rye
Smoked turkey breast, Swiss cheese, cherry pepper relish, red onion, tomato with housemade caesar dressing on parmesan crusted sourdough
Brie, mozzarella, rhubarb compote and swiss fondue on garlic toasted sourdough
Double R Ranch ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll
• add Bristol bacon 2
• add sautéed wild mushrooms 3
22oz domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi glace.
Angus flat iron steak, open flame broiled, house mashed potatoes, seasonal vegetables accompanied with balsamic barbecue and herbed chimichurri.
Sautéed chicken breast with wild mushrooms, shallots, bourbon and cream served with house mashed potatoes
* suggested pairing: Snoqualmie chardonnay
Handmade Ferranti Tripolini pasta tossed with Swiss fondue, fresh tomatoes, green onions and cheddar jack cheese topped with Bristol bacon
Local handmade artichoke raviolis with ricotta, sauteed with sundried tomatoes, artichoke hearts, kalamata olives, roasted garlic cloves and red onions. Finished with basil beurre blanc, fresh basil and Romano cheese.
Add chicken(3) or Salmon(4)
House dry aged, salt and pepper seasoned, mashed potatoes and matre of butter
Dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions
* Suggested pairing: house Rye Manhatten
Bacon wrapped beef tenderloin, horseradish potato gratin, bearnaise and seasonal vegetables
*Suggested pairing: J lohr Pinot Noir
Pan seared, house mashed potatoes, seasonal vegetables, beurre blanc and almandine compound butter.
Chef's preparation, ask your server for more details
*prices are subject to change without notice
Flourless chocolate torte, coconut mousse, toasted coconut flake, served with a Carmel pecan sauce
Seasonal cheesecake with fresh, local ingredients
Gaston's brioche bread, served warm with white chocolate ganache
Rich French style custard topped with burned sugar and Served with seasonal fruit topping