Crosswater Grille

Sliced red roasted beets with goat cheese crumbles, micro greens, candied cashews, balsamic reduction

Creole rubbed shrimp sautéed in a rich Louisiana-style BBQ sauce, served over jasmine rice

Dungeness crab and four cheese fondue served with toasted ciabatta

A half dozen shrimp, served "up" with cocktail sauce, butter lettuce and lemon

Tender pieces of beef and portobello mushrooms, sweet sherry reduction, garlic gastrique

Crosswater's hearty, house-made chowder

Crisp romaine tossed in a classic Caesar dressing with house-made garlic croutons, Craisins, candied walnuts, and fresh parmesan cheese

Chopped romaine and iceberg lettuce with bacon lardoons, asparagus, corn, and tomato with Green Goddess dressing

Iceberg wedge drizzled with creamy bleu cheese dressing, bacon lardoons, Ale soaked Craisins, candied walnuts, and bleu cheese crumbles

Portobello and Chanterelle mushroom risotto, sea salt and olive oil poached leeks, and fresh tarragon

White onions, zucchini, carrots, orange and red bell peppers sautéed in rich butternut squash

Five spice rubbed duck breast, saffron rice, served with blistered green beans and a chilled cranberry orange chutney

Bone in chicken breast* seared and roasted with mashed potatoes, pancetta, asparagus, wild mushrooms, onions with grain mustard cream sauce

Cold smoked double cut pork chop*cooked sous vide and finished on the grill, served with mashed potatoes, blistered green beans and bourbon bacon pan sauce

Grilled eight ounce filet mignon*, mashed potatoes, seared zucchini medallions, roasted baby carrots, green peppercorn demi-glaze

Grilled King salmon* fillet with two seared shrimp over mashed potatoes with zucchini medallions, sautéed English peas and lemon beurre blanc

Thirteen-ounce certified angus beef ribeye steak with grilled asparagus, sautéed pancetta, onions and assorted mushrooms, house made Worcestershire, sweet sherry reduction, garlic gastrique

Seared Idaho Red Band Trout with roasted brussels sprouts, rice pilaf, lemon beurre blanc and dill

Ale battered Alaskan halibut served with coleslaw, tartar sauce and fries

Three grilled flour tortillas, house shredded pork, Sriracha aioli, coleslaw and Pico de Gallo

Beef* or spicy black bean patty served on a Local Big Ed's potato bun with Tillamook cheddar cheese, lettuce, tomato, onion and fries

Angel hair pasta with classic scampi sauce, sautéed shrimp, sliced cherry tomatoes, fresh basil chiffonade and garlic bread