Seared rare Ahi tuna with wasabi, ginger, and soy sauce.

Grilled sourdough French bread, roasted garlic, and Romano cheese. Finished with marinated Roma tomatoes, sweet basil, and balsamic reduction.

A variety of artisan cheese, fresh fruit, glazed walnuts, and extra-virgin olive oil with artisan bread.

Warm tri-color corn tortilla chip with fresh cut Pico de Gallo salsa.

Flash-fried brussels sprouts with bacon bits, maple vinaigrette and shaved Romano cheese.

Flash-fried and served with cherry tomato jam, arugula, and balsamic reduction.

Hummus, baba ganoush, and sun-dried tomato tapenade with feta, tomatoes, pickled onions and cucumbers, kalamata olives, and warm pita triangles.

Smoked trout and cream cheese served with warm pita triangles, capers, pickled red onion, and slivered almonds.

8 Bone-In wings prepared one of two ways. -Spicy mango habanero sauce, sweet basil, fresh mint. -Ginger-plum glaze, scallions, cilantro, toasted sesame seeds.

Korean chli-marinated sirloin served with wasabi sour cream.

Served with your ginger-soy dipping sauce.

Served with hoisin-peanut dipping sauce.

Teriyaki marinated and served with mango salsa.

Sambal, garlic and lime-marinated white shrimp with a honey-lime-chili-cilantro dipping sauce.

Thin-sliced beef sirloin with pico de gallo, crisp iceberg, and Cotija cheese.

Braised Snake River Farms Kurobuta Pork shoulder on warm yellow corn tortillas with black bean spread, arugula, and harissa-red pepper jam.

Seared, peppered ahi tuna sliced over mixed greens with lemon-herb vinaigrette, roasted sweet peppers, Roma tomatoes, feta cheese, Kalamata olives, capers, and toasted pine nuts.

Romaine lettuce with garlic Parmesan croutons, bacon crumbles, diced tomatoes, and Parmesan cheese. (anchovies by request)

With tomato-basil vinaigrette, feta cheese, tomatoes, onion, and cucumber.

Quinoa and spinach in Shallot dressing with sriracha aioli, edamame, roasted chickpeas, cherry tomatoes, carrots, sesame seeds, pickled cucumber and onion. -Vegan

Soup of the day

Soup of the day

Chilled sesame-chili chicken with mixed greens, diced tomatoes, carrots, bell peppers, onions, edamame, and water chestnuts with ginger-soy vinaigrette. Topped with cilantro, sesame seeds, and crisp wontons.

Mixed greens, bell peppers, tomato, cucumber, Romano cheese, garlic croutons.

Mixed greens and garlic grilled rustic toast tossed with champagne vinaigrette, feta cheese, fresh whole-milk mozzarella, cucumbers, Kalamata olives, tomato, red onion, mint, and basil.

Served with dry jack cheese & oyster crackers.

Served with dry jack cheese & oyster crackers.

Romaine lettuce, parmesan cheese, garlic croutons, lemon wedge.

Spinach with roasted shallot vinaigrette, sliced pears, blue cheese and balsamic-orange glazed walnuts.

Half of a club sandwich with slow-roasted turkey breast, applewood smoked ham, thick peppered bacon, lettuce, tomato and sun-dried tomato mayonnaise served cold on grilled sourdough.

Half of a sandwich - Grilled marbled rye, spicy house-made kimchi, oven roasted corned beef, Swiss cheese and sun-dried tomato mayonnaise.

Half of an albacore tuna salad sandwich with lemon zest and mayonnaise served cold with tomato and melted cheddar on grilled sourdough.

Half of a slow-roasted turkey sandwich on grilled sourdough with swiss cheese, tomato and mayonnaise.

Slow-roasted turkey breast, applewood smoked ham, thick peppered bacon, lettuce, tomato and sun-dried tomato mayonnaise served cold on grilled sourdough.

Grilled marbled rye, spicy house-made kimchi, oven roasted corned beef, Swiss cheese and sun-dried tomato mayonnaise.

Albacore tuna salad with lemon zest & mayonnaise served cold with tomato and melted Tillamook Cheddar on grilled sourdough. Please be advised that the mayonnaise can be taken off the bread, but cannot be taken out of the tuna salad.

Slow-roasted turkey on grilled sourdough with swiss cheese, tomato and mayonnaise.

Creekstone all-natural ground beef patty, sliced tomato, sweet red onion, lettuce, and roasted garlic mayonnaise on a toasted brioche bun.

Thin-sliced beef sirloin, provolone and spicy creamed horseradish on toasted Ciabatta with rosemary au jus.

Thin-sliced beef sirloin, provolone, grilled onions and peppers, and spicy creamed horseradish on ciabatta with rosemary au jus.

Black beans, sweet potato puree, sweet corn, bell peppers, jalapeno, onion, cilantro, and Cotija cheese inside a chipotle tortilla fried crisp, topped with mango salsa, chipotle sour cream, and Cotija cheese.

Chipotle- marinated chicken breast, whole milk mozzarella, sun-dried tomato mayonnaise and grilled onion on a ciabatta.

Ground lamb and beef meatloaf with caramelized onions, cheddar cheese, mayonnaise, lettuce, and tomato on grilled sourdough.

Gochujang beef sirloin, hummus, feta, grilled onion, and tomato in a toasted pita.

Sauteed mushrooms and shallots, marinated artichokes, roasted bell peppers, Swiss cheese, arugula, balsamic reduction, and roasted garlic mayonnaise on ciabatta.

Fresh Atlantic salmon fillet with mango-habanero glaze and caramelized onion on Ciabatta.

On Ciabatta with mayonnaise. Prepared on of two ways: -with red onion marmalade -with cajun seasoning and bleu cheese crumbles

8 oz. Bacon wrapped filet -Madeira demi-glace topped w/ fried shallots. Served w/ mash and veg. -BC butter atop veal demi glace w/ mash and veg. -Peppercorn crusted and topped w/ cherry tomato jam; served on arugula salad w/ balsamic reduction and mash.

Thin-sliced beef sirloin, rice noodles, basil, cilantro, scallions and lime. Over star anise-ginger infused beef broth with lemongrass-habanero and hoisin sauces.

Bone-in Frenched loin chop, caramelized fennel, and candied apple cider gastrique. Served with garlic smashed potatoes and house vegetables.

Fettuccine in a rich garlic-parmesan cream sauce finished with parmesan and parsley.

14oz Ribeye prepared one of three ways: - Madeira veal demi-glace topped with fried shallots and served with garlic smashed potatoes and chef's vegetables. -Blue cheese butter atop Madeira veal demi-glace with garlic smashed potatoes and chef's vegetables. -Peppercorn-crusted and topped with cherry tomato jam; served on arugula salad with balsamic reduction and garlic smashed potatoes.

Fresh 8oz Atlantic salmon fillet topped with sun-dried tomato butter. Served with side Caesar salad.

Charbroiled barramundi over potato gnocchi with sage-brown butter, pine nuts, basil, garlic, cherry tomatoes and lemon zest.

Beef tenderloin, shallots, sliced mushrooms, veal garlic cream sauce, and fettuccine, with Parmesan cheese.

Fresh skin-on Hagerman trout fillet with balsamic cream and capers. Served with garlic smashed potatoes and chef's vegetables.

Two layers of carrot cake with Bardenay Ginger Rum-soaked raisins and coconut flakes topped with cream cheese frosting and toasted pecans.

with rich chocolate ganache. Heat for 30 seconds.

A fluffy peanut butter mousse is swirled with a dark chocolate ganache in a peanut butter cookie crust is accented with bacon Brittle, caramel, and chocolate sauces.

Vanilla bean cheesecake with a wafer cookie crust topped with vanilla bean cream.

2 oz Lemon Sour 3 oz Guava Nectar Shake with ice Dump into Pint / Top with Sprite Lemon Wedge

3 oz. Guava nectar 2 oz. lemon sour top with press

Plain ground chuck burger on a toasted brioche bun.

Sliced and served plain on a lettuce leaf.

Two pieces of battered cod, French fries, tartar sauce.

Fettuccine noodles, butter, and Parmesan cheese.

Tillamook cheddar cheese on sourdough with choice of an a la carte item.

Albacore tuna salad, lemon zest and tomato on sourdough.

Swiss cheese, tomato, mayo on grilled sourdough.