Dinner Menu

Appetizers

Charcuterie Board 10 /17
A selection of house smoked and cured meats. Ask for today’s offerings.

Crispy Calamari 13
Served with lemon basil aioli.

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

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

White Queso Dip 7
Jalapeño, cheese, house-made tortilla chips and cherry tomatoes.

Salads & Soups

Soup of the day 6

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

Traditional Caesar Salad 9
Romaine, parmesan, croutons. Add anchovies ($3); add chicken ($4).

Watermelon and Cucumber Salad 11
Organic greens, English peas, grapes, cumin seeds, honey citrus vinaigrette.

Beet Salad 12
Red and yellow beets, goat cheese, pepitas, pickled onion and orange.

Northwest Salmon Nicoise 19
House-smoked salmon, asparagus, egg, tomato, baby red potatoes,  vinaigrette.

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

Entrees

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

Baby Back Ribs half rack 17 / full rack 26
Served with slow cooked collard greens and guava barbecue sauce.

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

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

Garlic Fried Chicken 21
Draper Valley chicken breasts with ginger mayo sauce, sautéed broccoli and
mashed potatoes topped with blue cheese cream sauce.

Smoked Chicken Fettuccini 20
Smoked chicken with mushrooms, broccoli, roasted garlic, sautéed in cream and white wine sauce.

Pistachio-Crusted Alaskan Halibut 32
Served with spring onion and pea vine risotto and re roasted asparagus.

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

Quinoa Pasta 18
Tomatoes, asparagus, English peas and goat cheese, beurre blanc sauce. Add chicken, shrimp or Italian sausage ($4).

Eggplant Parmesan 18
Baked eggplant with smoked mozzarella, parmesan, tomato sauce and fresh basil.

Burgers & Sandwiches

All burgers and sandwiches are served with fries or substitute small house
salad ($2) or small Caesar salad ($3). Substitute chicken or veggie patty.

Classic Cheeseburger* 14
Choice of cheese, lettuce, tomato, onion, pickle. Add bacon, avocado or fried egg ($2).

South of the Border Burger* 16
Cotija cheese, avocado, green chili aoli.

Smoked Portobello Burger 14
Marinated and smoked Portobello mushroom, romesco and arugula.

Meatloaf Sandwich 15
Meatloaf, habanero ketchup, mashed potato.

Eggplant Parmesan Sandwich 15
Eggplant, tomato, smoked mozzarella and parmesan.

Cobb Salad Sandwich 15
Chicken, bacon, blue cheese, tomato, avocado.

 

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.