Dinner Menu

N/A on 2/13, 2/14

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KOBE BURGER & JANUARY SPECIALS!

Twilight Tuesdays – All Night $36 Three Course Dinners

The Wednesday Reserve – $10 Off All Entrees (not Twilight, Salads or Apps)

Girl Dinner Thursdays (Bar Only, Ladies Only, $30)

Ultimate Happy Hour – Tues, Wed, Fri & Sat, Bar Only

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Reserve: Click the RED BUTTON at the top of this page

 

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Reviews

“Had your Rigatoni Al Forno last night and it is absolutely delicious! Leftovers tonight. Server, Erika, was fantastic.”
Bonnie – Facebook 9/25/25
“The filet, was my favorite filet ever. It’s never been my favorite cut of meat, but this one by far was better
than any filet I’ve ever had! I would order it again a 1,000 times!”
Mike – Facebook 9/26/25
 “The outdoor patio is just lovely and quiet. Service was excellent and I was excited to see the clams and mussels back on the menu!”
Karla – OpenTable 9/19/25
This was our first time dining here & it was a fabulous experience! We were celebrating our sons 30th birthday. We sat in the outdoor garden.
The atmosphere was awesome & we ALL loved the food & drinks. We will definitely be going back!!
Wendy  – OpenTable 9/14/25
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DINNER MENU

Appetizers

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F r e s h   W A   M a n i l a   C l a m s
Pinot Grigio, shallot and garlic, juiced lemon, sweet cream butter, caper berry, herbs

P a c i f i c   C o a s t   C r a b   C r o q u e t t e s
butter-crisped with cut lemon, tender bedded greens, ripe tomato, Spiced Red Pepper Andalouse

W a r m   G r u y e r e   A r t i c h o k e   G r a t i n
from the oven with Ciabatta

C a l a m a r i   A   M o d o   M i o
tender squid flashed in the pan (not fried) with chopped garlic, chilis, juiced lemon, Pomodoro, sweet basil 

2 1 8   P r a w n s
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche

B r u s c h e t t a   R u s t i c a
   prepared hot, A La Minute …ripe tomato with fried garlic, chilis and sweet basil over warm Crostini with Reggiano

C i a b a t t a
warm bread from the oven with spiced Aglio Olio

The Burger

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M a g n u m   O p u s
a gorgeous 1/2# of American Waygu Kobe style beef on the Charbroiler with cracked pepper and Kosher salt, fresh Crimini mushrooms in the pan with caramelized shallot and garlic…a plethora of warmed Gorgonzola, toasted Ciabatta, Killer Ketchup and Whipped Potato Reggiano

Insalata

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T h e   C a e s a r
fresh cut Romaine, Parmesan, cut lemon, house crouton, capers, scratch dressing*

P e p e r o n a t a
fresh baby Roquette and Spinach, Kalamata olive, ripe tomato, house crouton, Gorgonzola, butter-roasted Pecans, scratch Charred Red Pepper Champagne Vinaigrette

add SPICY 218 Blackened…   3 Prawns or Chicken Breast

Pasta

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L i n g u i n i   D i   M a r e
virgin oil in the pan with chopped garlic, chilis, fresh Hood Canal clams, prawns, scallops and calamari in a heady Pomodoro sauce with Pinot Grigio, juiced lemon, Linguini, sweet basil

B o l o g n e s e   A l   F o r n o
rich with Formaggio and cream…traditional house-made Ragu with ground WA beef and pork, roasted sweet onion, pear tomato and fresh herbs…baked with whole milk Ricotta, Reggiano and Rigatoni

R i g a t o n i   2 1 8
SPICY! signature Cajun with brown sugar and cayenne, triple cream, Crimini mushrooms, ripe tomato, fresh cut sweet basil, Parmesan

                  add 3 Ocean Prawns or Chicken Breast      add 3 sea scallops                       

add a Petite Green Insalata    or   Caesar 

Entree

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with Whipped Potato Reggiano and Spinacci Soffritti

F i l e t   M i g n o n    A l   P e p e   V e r d e

8oz beef tenderloin seared with scratch Bourbon & Madagascan Green Peppercorn pan

add 3 SPICY Blackened 218 prawns

M a r s a l a   D i   P o l l o

WA grown chicken breast oven-roasted with Crimini mushrooms, caramelized shallot, sweet, nutty wine & scratch veal Demi-Glace  

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with Whipped Potato Reggiano and the Kitchen’s fresh vegetable

2 1 8   P r a w n s
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche

P a c i f i c   C o a s t   C r a b   C r o q u e t t e s
butter-crisped with cut lemon, tender bedded greens, ripe tomato, Spiced Red Pepper Andalouse

S c a l l o p s   S a i n t   J a c q u e s
North Atlantic sea scallops from the oven with artichoke, dried tomato, fresh thyme, triple cream, Gruyere

W i l d – C a u g h t   P N W   C o h o   S a l m o n
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche

or

from the Grill with cut lemon, Remoulade, Caper Berry

add a Petite Green Insalata    or   Caesar

Menu items and pricing subject to change daily.

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Coming to Wenatchee for a Convention?  We are one block from the Convention Center in Downtown Wenatchee!  We would love to see you all.  Book online by clicking the red OpenTable button at the top of this page.  Or call us at 509-662-3321!  Cheers, Shakti & Staff

SPICY! – We do not adjust the heat level in these dishes.  The 218 is for spicy food lovers only.  No Outside Food Allowed, Corkage $25 Per Bottle (2 bottles max).  * Undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness * ALLERGIES: Please be aware that during normal kitchen operations involving shared cooking and preparation areas the possibility exists for cross contamination. Because of this, we are not able to guarantee that any menu item can be completely 100% free of allergens. Maximum of 6 split checks per table.