Lobster, baby spinach, tomatoes, pepper jack cheese, tortilla chips.
Housemade candied bacon.
Panko-breaded onions, roasted garlic ranch dressing.
Mixed greens, san saba farms spiced pecans, spicy mustard sauce.
Buffalo hot sauce, bleu cheese, celery.
Tortilla slaw, mango habanero chutney.
Thai chili and hot mustard sauce.
Wood grilled marinated steak with crispy slaw, charred corn salsa, and creamy avocado sauce.
Served with a three-cheese quesadilla and fresh pico de gallo. Medallions cooked to medium to medium-well.
Three USDA choice mini burgers with Tillamook cheddar cheese, sauteed onions, yellow mustard, and pickles.
Tossed in Thai chili sauce with green onion and pumpkin seed.
Siracha glazed served on a bed of lettuce with fresh green onion garnish.
Flash fried tender ribs tossed with housemade honey glaze chile glaze.
Giant German-style soft pretzel with beer cheese fondue and horseradish mustard.
Chile spiced pepper jack cheese, pickles, fried onions, roasted garlic ranch dressing, brioche bun.
Tillamook sharp cheddar, lettuce, tomato, red onion, brioche bun.
Delicious patty made from plants that taste like beef, with Tillamook cheddar, tomato, onion, lettuce, and pickles: choice of side.
Java BBQ sauce, applewood-smoked bacon, shredded cheddar, red onion, brioche bun.
Java BBQ sauce, applewood-smoked bacon, shredded cheddar, red onion, brioche bun.
Roasted red pepper, tomato, spinach, red pepper mayo, balsamic drizzle, focaccia.
Pepper jack cheese, lettuce, tomato, red onion, crisp pickle, brioche bun.
Sourdough bread, roasted red pepper mayo, Tillamook sharp cheddar, applewood-smoked bacon, lettuce, tomato.
Grilled or crispy, cabbage, avocado pico, spicy sriracha sour cream.
Grilled or crispy, cabbage, avocado pico, spicy sriracha sour cream.
Available after 4 pm. Encrusted with fresh herbs and pepper, hand-carved and served with homemade au jus and choice of side; creamy horseradish sauce by request.
Center-cut, wrapped in applewood-smoked bacon.
Bacon-wrapped, bleu cheese sauce, port mushrooms.
Traditional ribeye.
Vegetables, balsamic ancho chile drizzle.
A tender southwestern-accented favorite.
Lean, tender beef sirloin.
Lean, tender beef sirloin.
Traditional ribeye.
Center-cut, sliced wood-grilled sirloin, brandy peppercorn sauce, choice of side.
Center-cut, sliced wood-grilled sirloin, brandy peppercorn sauce, choice of side.
Basted with key lime butter, fresh vegetables, served with choice of side.
Basted with key lime butter, fresh vegetables, served with choice of side.
Ginger mustard aioli, fried spinach, choice of side.
Ginger mustard aioli, fried spinach, choice of side.
Seared large shrimp, scallops, vegetables, penne pasta, goat cheese, basil mild chile-seafood broth.
Portabella mushroom sauce, spiced pecan green beans, choice of side.
Portabella mushroom sauce, spiced pecan green beans, choice of side.
Crisp ranch rings and smoked tomato jack cheese sauce, choice of side.
Crisp ranch rings and smoked tomato jack cheese sauce, choice of side.
Spicy Asiago cream sauce, applewood-smoked bacon, green onions, tomatoes.
Citrus seasoned kabob, grilled and basted with pineapple honey chili glaze, served with pineapple, vegetables, and choice of side.
Citrus seasoned kabob, grilled and basted with pineapple honey chili glaze, served with pineapple, vegetables, and choice of side.
Java BBQ sauce, fresh fruit, choice of side.
Java BBQ sauce, fresh fruit, choice of side.
Chicken simmered in a tomato and chicken broth with pepper-jack cheese garnished with tortillas, sour cream, diced tomatoes, and green onions
Wood-grilled chicken, mixed greens, bleu cheese, san saba farms spiced pecans, dried cranberries, granny smith apples; chef recommends raspberry chipotle vinaigrette.
Romaine and iceberg lettuce tossed with tomatoes, topped with chopped grilled or crispy chicken, sliced egg, smoked cheddar, applewood-smoked bacon, the chef recommends roasted garlic ranch dressing.
Seared and sliced sushi-grade tuna served over a bed of spinach, organic ancient grains, cucumbers, avocado, grilled corn, edamame, radish; chef recommends avocado green goddess dressing.
Wood-grilled salmon, mixed greens, tomatoes, san saba farms spiced pecans, jicama, cilantro-lime vinaigrette.
Mixed greens, goat cheese, jicama, san saba farms spiced pecans, balsamic vinaigrette.
Mixed greens, bleu cheese crumbles, diced tomatoes, balsamic vinaigrette.
Applewood smoked bacon, mushrooms, tomatoes, egg, balsamic vinaigrette.
Tomatoes, san saba farms spiced pecans, jicama, cilantro-lime vinaigrette.
Applewood-smoked bacon, tomatoes, roasted garlic ranch dressing.
Shaved parmesan, chile-dusted croutons.
Buttermilk and cilantro marinated and grilled over hardwood.
Wood-grilled sliced steak.
Flash fried smoked wings.
Noodles tossed with homemade cheese sauce.
Flattop grilled burger with brioche bun, lettuce, and tomato.
Hand-breaded in tempura and flour.
Grilled fish with creamy cabbage and avocado pico.
Grilled shrimp with pineapple salsa.
Yukon gold potatoes with butter, milk, sour cream and Parmesan cheese.
Crisp skin on steak fries.
Flash fried childhood favorite.
Large Idaho potato topped with whipped butter, sour cream, smoked cheddar cheese, applewood smoked bacon and green onions.
Idaho and Yukon gold potatoes in a creamy jalapeno spiked sauce topped with pepper jack and smoked cheddar cheeses.
Our take on coleslaw with apple cider vinegar sweet and sour creamy dressing.
Zucchini, squash, red pepper, red onion, carrots, and broccoli sauteed in butter with light seasoning.
Seasonal mixed fruit.
Roasted button mushrooms deglazed with a port wine mushroom sauce and fresh basil.
Bruleed to order, fresh fruit, raspberry coulis.
Salted caramel sauce, dark chocolate sauce.
Raspberry coulis.
Salted caramel sauce, served warm.
Fiji? 500ml.