APPETIZERS
- Caramelized Goat Cheese$10Peppered goat cheese bruleed with honey and served with cherry-balsamic jam and grilled baguette.
- Stuffed Mushrooms*$11Andouille sausage stuffed mushroom with spinach pesto and chile oil.
- Steamed Clams$14Steamed clams sautéed with garlic, shallots, cream, Cajun sausage, bell peppers, and onions. Finished with beer and diced tomatoes and served with grilled baguette.
- House-smoked Trout plate$12Smoked Steelhead trout rolled in cream cheese, almonds, and herbs. Served with horseradish sauce, preserved lemon, crispy capers, cucumber, and crostini.
- Crab & Spinach Dip$14A creamy crab and spinach dip served with pita and cucumber slices.
- Brie Board$9Triple cream Brie cheese served with charcuterie, fresh fruit, and crostini.
- Street Tacos$12(3) Choice of braised pork or steak, pickled cabbage, micro greens, and traditional Mexican chipotle salsa in corn tortillas.
- Mezze Platter$13House made hummus, Kalamata olive tapenade, and moussaka served with pita bread and cucumber slices.
- Hot Wings1/2 Doz. $8/ Doz. $15Choice of sauces:
Frank’s Hot Sauce (Medium) served with creamy Gorgonzola dressing
Huckleberry Sriracha (Hot) served with creamy Gorgonzola dressing
BBQ (Mild)
Asian (Mild)
SOUPS & SALADS
- Stone Harbor Crab BisqueCup $5East Coast style bisque with Dungeness crab, cream and sherry.
- Soup du JourCup $3/ Bowl $5
- Caesar Salad$7Romaine lettuce, croutons, and Parmesan cheese with a creamy Caesar dressing.
- Garden SaladSmall $4/ Large $7Fresh greens, vegetables, and croutons served with your choice of dressing.
(Honey Pear, Balsamic Vinaigrette, Wild Herb Ranch, Creamy Gorgonzola, Dried Cherry-Habanero Vinaigrette)
- Wedge Salad*$8Iceberg lettuce topped with creamy gorgonzola dressing, gorgonzola crumbles, tomatoes, bacon bits, candied walnuts and scallions.
- Goat Cheese Salad*$11Spinach, goat cheese, strawberries, pickled fennel, and candied pistachios with balsamic vinaigrette.
- Summer Vegetabler Salad$11Arugula with roasted squash, zucchini, and tomato, feta cheese and pickled beets with fennel-orange vinaigrette
- Greek Salad$8Cucumbers, tomatoes, feta cheese, Kalamata olives, and fresh oregano tossed in Greek dressing and served in Butter Leaf lettuce cups and topped with a balsamic reduction.
ENTREES
- Chicken Marsala$21Pan seared chicken breast tossed with capers, garlic, lemon, butter, Marsala wine, and caramelized onions. Served over Angel Hair pasta and with fresh vegetable du jour.
- Pistachio-crusted Chicken$24Pistachio and masa crusted chicken breast, flash fried and baked and topped with a sun-dried tomato pesto cream sauce. Served with rice pilaf and fresh vegetable du jour.
- Duck Breast$23Grilled Duck breast topped with an apricot-fennel glaze and a cherry-chili gastrique. Served with rice pilaf and fresh vegetable du jour.
- Steelhead Trout*$25Grilled 6oz Columbia River Steelhead filet topped with a Blueberry-ginger chutney, served with rice pilaf and vegetable du jour.
- Sweet Pea & Shrimp Risotto$28Sweet Pea risotto with Spring vegetables and Argentinian shrimp (5) and garnished with shaved parmesan cheese.
- Scallops$33Seared Diver Scallops with a Honeydew relish and chile oil. Served with rice pilaf and fresh vegetable du jour.
- Lakeshore Burger$158oz grilled, house-made beef patty topped with white cheddar, bacon jam, crispy shallots, and jalapeño aioli. Served with French fries.
- Quinoa Pilaf* Vegan$18Red quinoa with poblano pepper, roasted red pepper, tomatoes and corn, served with grilled Portobello mushroom, chimichurri and fresh vegetable du jour.
Add: Chicken 5 / (4) Grilled Shrimp 7 / Trout 16
- Pasta Diablo$16Penne pasta with a spicy marinara sauce and Spring vegetables. Served with toasted baguette.
Add: Chicken $5 / (4) Grilled Shrimp $7 / Steelhead Trout $16
- Baby Back RibsFull $34/ Half $18Pork ribs braised in beer and glazed with a cranberry-chipotle or South Carolina mustard BBQ sauce. Served with fresh vegetable du jour and your choice of French fries or Sweet Potato fries.
- Steak and ’ShroomsMP8oz. Center cut Top Sirloin, grilled and topped with Boursin cheese and Portobello mushrooms, veal Demi-glace and served with whipped potatoes and fresh vegetable du jour.
- Ribeye$36120z. Ribeye prepared sous-vide with pan jus and served with whipped potatoes and fresh vegetable du jour.
- Smoked Filet MignonMP8oz. Filet Mignon mesquite smoked and grilled and topped with béarnaise and a white truffle tomato salad. Served with whipped potatoes and fresh vegetables du jour.
- Steak OscarMP8oz. Filet Mignon pan roasted and topped with Dungeness crab and Béarnaise. Served with whipped potatoes and fresh vegetable du jour.
SIDES
- Whipped Potatoes*$3
- Sweet Potato Fries*$3
- Herbed Rice Pilaf*$4
- Chicken Breast*$5
- Sweet Pea Risotto$5
- Fries*$3
- Vegetable Du Jour*$4
- Grilled Shrimp (4)*$7
- Steelhead Trout*$16
- Quinoa Pilaf*$5
DESSERT
- Carrot Cake$8Three layer carrot cake with cream cheese frosting and coated with crushed pecans.
- Southern Style Bread Pudding$7French bread baed in a vanilla custard, served warm with brown sugar, pecans, brandy sauce, and Chantilly cream.
- Flourless Chocolate Cake$7A light, chocolate cake, wheat and gluten free, served with ghirardelli chocolate sauce and powdered sugar.
- Industrial Strength Brownie$6A warm, rich dark chocolate brownie with chopped white chocolate and served with Ghirardelli chocolate sauce and vanilla bean ice cream.
Wine Selection
For a complete list of our 100+ wines
- Mer Soliel Chardonnay$12Santa Lucia Highlands, California
Aromas of citrus blossoms and tropical fruit. Flavors of white peach and a beautiful blend of oak and butter
- Giesen Sauvignon Blanc$8Marlborough New Zealand
Crisp with peach and tangy citrus fruit; minerals and bright acidity; fresh and balanced
- Seven Hills Dry Rosé$8Columbia Valley, Washington
- Meiomi Pinot Noir$11Sonoma Coast, California
Bright berry flavors and rich textures with a slight earthiness and sweet oak
- Nelms Road Cabernet$12Walla Walla, Washington
Aromas of black current and spices with flavors of blackberry. Ripe tannins give way to a satisfying finish.
- Janiuk Red$10Columbia Valley, WA
33% Cabernet Sauvignon 32% Merlot, 19% Malbec, 7% Syrah, 5% Grenache 4% Cabernet Franc Aromas of Black Cherry, raspberry & mocha notes. The palate has flavors of fresh berry & spice, leading to a supple finish
SPIRTS
- ScotchBlended: *Johnny Walker Red *Johnny Walker Black *Dewars *Chivas 12. Single Malt: *Highland Park *Macallan 10yr *Macallan 12yr *Macallan 18yr *Glenlivet *Glenfiddich 12yr
- Cognac*Hennessey VS *Courvoisier
- GinNew Amsterdam Tanqueray Bombay Bombay Saffire Hendricks Beefeater
- RumBicardi Malibu Myers Appleton Sailor Jerry’s Spiced Captain Morgan Cruzan Pineapple Zaya RumHaven Coconut
- VodkaSmirnoff Absolute Absolute Peach Absolute Pear Absolute Ruby Red Absolute Raspberry Absolute Citron Absolute Mandarin Absolute Vanilla Absolute Peppar Tito’s Stoli Ketel One Grey Goose Belvedere Pearl Plum Pearl Cucumber Firefly Sweet Tea Pinnacle Whipped Bakon 44 North Huckle Blue Ice (Potato) Chopin (Potato)
- Port*Dows Tawny *Dows Ruby
- Bourbon*Jim Beam *Wild Turkey *Makers Mark *Knob Creek **Ezra Brooks Elijah Craig 12 Maker’s Mark Knob Creek Wild Turkey Bullit
- WHISKEYCanadian Black Velvet Pendleton Seagrams VO Canadian Club Crown Royal Fireball American Seagrams 7 Jack Daniels Gentleman Jack Old Overholt (Rye) Bullit (Rye) DryFly Irish Bushmills Jameson
- TequilaSauza Gold 1800 Silver Casadores Reposado Patron Silver Don Julio Anejo Lunazul Silver
- Others*Baileys Irish Cream *Frangelico *B&B *Kahlua *Drambuie *Sambuca *Gran Marnier *Amaretto Disaronno Southern Comfort B&B Chambord Compari Aperol Lillet Galliano Midori Grand Marnier Kahlua Rumple Mintz Jager Tuaca St. Germaine Godiva Dark
*Indicates gluten free item
Please let your server know of any allergies or dietary restrictions before ordering. Some additional items may be prepared gluten free with simple modifications from our chef. Please inquire with your server for further info.
*MP is Market Price
Consuming raw or under-cooked foods may increase your risk of food-borne illness.
Additional $2.00 for all split entrees