Dinner Menu

Appetizers

Artichoke Hummus 9
Artichoke, tahini, chickpeas, lemon, served with pita.

Bruschetta 9
Caramelized onion, pear and blue cheese.

Quinoa & Yam Cakes 8
Topped with red pepper aioli.

Crispy Calamari 13
Served with lemon basil aioli.

Coconut Mussels 15
Local mussels in a savory coconut broth with basil, ginger and shallots.

Salads & Soups

Soup of the Day 6

Fresh Seafood Chowder 16
Mussels, prawns, fresh fish of the day.

House Salad 7
Choice of dressing: blue cheese, ranch, balsamic vinaigrette, or lemon thyme  vinaigrette.

Caesar Salad 9/15
Romaine, Parmesan, and croutons. Add anchovies ($3); add chicken ($4).

Northwest Salad 12
Sliced beets, Point Reyes blue cheese,
hazelnuts, arugula, roasted shallot vinaigrette.

Cobb Salad 19
Romaine, grilled chicken, hard boiled egg, tomato, bacon, blue cheese, avocado, honey Dijon vinaigrette.

Entrees

Painted Hills Steak* 33
Served with grilled polenta, sautéed green beans and onions, topped with compound butter.

Parmigiano Pork Tenderloin 23
Parmigiano-crusted pork tenderloin with bacon, spinach, capers and tomatoes. Served on penne pasta with spinach aioli.

Baby Back Ribs 19
Served with slow cooked collard greens and mashed potatoes.

Judkins St. Meatloaf 19
Painted Hills beef and pork, with mashed potatoes and seasonal vegetable.

Shepherd’s Pie 16
A mix of beef and lamb with carrots and pearl onions.
Add a side house salad ($3).

Garlic Fried Chicken 22
Draper Valley chicken breasts with ginger mayo, sautéed broccoli and
mashed potatoes.

Smoked Chicken Fettuccini 21
House-smoked chicken, wild mushrooms, roasted garlic-broccoli in a white wine cream sauce. Sub gluten-free pasta ($2).

Alaskan Rockfish 25
Fresh Alaskan rockfish served on a sautéed tomato puree with wild mushrooms and quinoa pilaf.

Beer-Battered Fish & Chips 17
Fresh true cod, fries and cole slaw.

Vegetarian

Stuffed Portabello 22
Pistachio, spinach, and goat cheese stuffing,
served with sautéed kale and grilled polenta.

Seasonal Vegetable Pasta 17
Penne with tomatoes, fire-roasted peppers, mushrooms, cilantro, smoked-paprika infused oil and cotija cheese. Sub gluten-free pasta ($2).

Burgers & Sandwiches

All burgers and sandwiches are served with fries or substitute small house
salad ($3) 

Classic Cheeseburger* 15
Choice of cheese (cheddar, blue, cotija),
garlic-herb aioli, lettuce, tomato, onion, pickle.
Add bacon, avocado or fried egg ($2).

 

Mediterranean Lamb Burger* 19
Goat cheese and roasted red pepper spread, caramelized onions and
arugula.

Veggie Burger 14
Choice of cheese (cheddar, swiss or blue).
House-made veggie patty with garlic herb aioli.
Add avocado or fried egg* ($2).

Wines by the Glass

RED
Spanish Blend Vina Aljibes, SP 8
Cabernet Airfeld Estates, WA 10
Bordeaux Blend Lauren Ash ton Cellars, W A 14

WHITE / ROSÉ
Albarino Vinateria Idilic o W A 9
Chardonnay Skyfall, WA 9
Rose Rocca Sveva, IT 10
Cava ‘B rut Res erve’ NV SP 8

Beer & Hard Cider

DRAFT
Crikey IPA Reuben’s Brews WA 6 / 20
American Wheat Stoup Brewing Co. WA 6 / 20

BOTTLED
Pale Ale Maritime Pacifc Brewery ‘Islander’ WA 5
Amber Ale Hale’s Ales Brewery ‘Red Menace’ WA 5
Pilsner-Lager Maritime Pacifc Brewery WA 5
Hard Cider Seattle Cider Company ‘Dry’ WA 7

NON-ALCOHOLIC BEVERAGES
Bitburger Non-Alcoholic Beer 4
Bundaberg Ginger Beer or Root Beer 4
Badoit Sparkling Water 5
Fresh Apple or Orange Juice 4 / 6
Fresh Lemonade 3
Hot Tea / Iced Tea 3
Fonte Drip Coffee 3

*Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.