Dinner Seating 4PM-7:30PM
Please Call Us For A Table 509.662.3321
We can not accept tables larger than 5 guests. Please kindly social distance when you are here and wear a mask when you are not at your table.
BAR MENU
________________________________________________________
Happy Hour and Twilight Dinners
4-5:30PM Mon-Thur
In House Dining Only
______________________________________
appetizers
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
cut lemon, capers, Spiced Red Pepper Andalouse 15hh/17
P e n n C o v e M u s s e l s
chopped garlic, tripe cream, fresh thyme, liquor 15hh/17
P e t i t e M a n i l a C l a m s
juiced lemon, Pinot Grigio, fresh herbs, chopped garlic, chilis, sweet cream butter 15hh/17
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 14hh/15
C a l a m a r i A M o d o M i o
tender squid flashed with chopped garlic, Italian Pear Tomato coulis,
juiced lemon, chilis and sweet basil HOT! 15hh/17
2 1 8 P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche HOT! 15hh/17
C a r p a c c i o
barely seared pepper-crusted Filet Mignon, baby greens, Bermuda onion, Gorgonzola, Caper Berry 15hh/17
C i a b a t t a
with Spiced Aglio Olio 6hh/8
__________________________________________________________
salads
C a e s a r
romaine hearts, Parmesan, cut lemon, house crouton, capers 13
P e p e r o n a t a
tender spring greens, Charred Red Pepper Champagne Vin, dry salami, ripe tomato, Kalamata olive, house crouton, Gorgonzola 13
a d d . . .
Blackened 218 Chicken Breast or Prawns 7/11
__________________________________________________________
Entrees
~ include a petite salad & Ciabatta bread ~
S c a l l o p s S a i n t J a c q u e s
from the oven with artichoke, dried tomato, fresh thyme, triple cream and Gruyere 35
F r e s h F i s h
Your server has the details 32
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
cut lemon, capers, Spiced Red Pepper Andalouse 30
P e z z a t t o D i B i s t e c a
Filet Mignon tips pan-seared Drunkin’ Style…shallot, garlic, Cabernet, house-made Demi Glace, fresh Rosemary and Gorgonzola 39
B o l o g n e s e A l F o r n o
traditional meat sauce with ground WA beef, pork, sweet onion, garlic and a touch of cream, baked in the oven with Rigatoni pasta, fresh Ricotta and Parmesan 27
R i g a t o n i 2 1 8
U-15 prawns, fresh Crimini mushrooms, caramelized brown sugar, cayenne, cream, ripe tomato, sweet basil and Parmesan HOT! 29
F i l e t M i g n o n
hand-cut seven ounce WA beef tenderloin pan-seared with Bourbon and Madagascan Peppercorn Creme 39
L i n g u i n i D i M a r e
very fresh mussels and clams, prawns and calamari, heady italian pear tomato sauce with chopped garlic, chilis, sweet basil HOT! 30
M a r s a l a D i P o l l o
WA grown chicken roasted with caramelized shallot, fresh Crimini mushrooms, sweet Italian wine and house-crafted Demi Glace 32
____________________________________________________________
GARDEN MENU
__________________________________________________________
appetizers
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
cut lemon, capers, Spiced Red Pepper Andalouse 17
P e n n C o v e M u s s e l s
chopped garlic, tripe cream, fresh thyme, liquor 17
P e t i t e M a n i l a C l a m s
juiced lemon, Pinot Grigio, fresh herbs, chopped garlic, chilis, sweet cream butter 17
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 15
C a l a m a r i A M o d o M i o
tender squid flashed with chopped garlic, Italian Pear Tomato coulis,
juiced lemon, chilis and sweet basil HOT! 17
2 1 8 P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche HOT! 17
C a r p a c c i o
barely seared pepper-crusted Filet Mignon, baby greens, Bermuda onion, Gorgonzola, Caper Berry 17
C i a b a t t a
with Spiced Aglio Olio 8
__________________________________________________________
salads
C a e s a r
romaine hearts, Parmesan, cut lemon, house crouton, capers 13
P e p e r o n a t a
tender spring greens, Charred Red Pepper Champagne Vin, dry salami, ripe tomato, Kalamata olive, house crouton, Gorgonzola 13
a d d . . .
Blackened 218 Chicken Breast or Prawns 7/11
__________________________________________________________
Entrees
~ include a petite salad & Ciabatta bread ~
F r e s h F i s h
Your server has the details 32
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
cut lemon, capers, Spiced Red Pepper Andalouse 30
P e z z a t t o D i B i s t e c a
Filet Mignon tips pan-seared Drunkin’ Style…shallot, garlic, Cabernet, house-made Demi Glace, fresh Rosemary and Gorgonzola 39
B o l o g n e s e A l F o r n o
traditional meat sauce with ground WA beef, pork, sweet onion, garlic and a touch of cream, baked in the oven with Rigatoni pasta, fresh Ricotta and Parmesan 27
R i g a t o n i 2 1 8
U-15 prawns, fresh Crimini mushrooms, caramelized brown sugar, cayenne, cream, ripe tomato, sweet basil and Parmesan HOT! 29
F i l e t M i g n o n
hand-cut seven ounce WA beef tenderloin pan-seared with Bourbon and Madagascan Peppercorn Creme 39
L i n g u i n i D i M a r e
very fresh mussels and clams, prawns and calamari, heady italian pear tomato sauce with chopped garlic, chilis, sweet basil HOT! 30
M a r s a l a D i P o l l o
WA grown chicken roasted with caramelized shallot, fresh Crimini mushrooms, sweet Italian wine and house-crafted Demi Glace 32
____________________________________________________________
Menu items and pricing subject to change daily.
Please be aware that during normal kitchen operations involving shared cooking and preparation areas,
the possibility exists for food items to come in contact with other food products. Due to these circumstances,
we are unable to guarantee that any menu item can be completely free of allergens.
Please inquire about our Gluten Free AND Vegetarian options.
Our Corkage Fee is $25 per bottle with a 2 Bottle Maximum per party.
$3 Per Guest Cake Service Fee $5 Split Charge