Dinner Menu

Appetizers

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

Bruschetta 9
Caramelized onion, pear and blue cheese.

Quinoa & Yam Cakes 11
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, shallots.

Soups & Salads

Soup of the day 6

Chef Rob’s Fresh Seafood Chowder 16
Mussels, prawns, fresh fish of the day.

House Salad 7
Choice of bleu cheese dressing, balsamic or lemon-thyme vinaigrette.

Caesar Salad 9
Romaine, Parmesan, croutons. Add anchovies ($3), chicken ($4).

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

Wilted Spinach Salad 12
Warm bacon and crimini vinaigrette, spiced pecans, tomatoes, crumbled egg.

Entrées

Entrée Salads

Caesar Salad 15
Romaine, Parmesan, croutons. Add anchovies ($3), chicken ($4).

Salmon Niçoise Salad 19
House-smoked salmon, green beans, egg, tomato, baby red potatoes, lemon-thyme vinaigrette.

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

Beef & Pork

Painted Hills Steak* 33
Served with grilled polenta, sautéed green beans and onions, topped with compound butter. Ask your server about tonight’s cut.

Baby Back Ribs 19
Served with slow-cooked collard greens.

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

Pork Tenderloin 23
Parmesan crusted pork tenderloin served on penne pasta with bacon, spinach, capers, tomatoes and spinach aioli.

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

Chicken

Garlic Fried Chicken 21
Draper Valley chicken breasts, with ginger mayo sauce, served with sautéed broccoli and mashed potatoes.

Half Chicken 25
Boneless half chicken, herb garlic glaze, roasted red potatoes, grilled broccolini.

Smoked Chicken Fettucini 21
House-smoked chicken, shitake mushrooms, roasted garlic, broccoli in a white wine cream sauce.

Seafood

Alaskan Rockfish 25
Fresh Alaskan rockfish served on a sautéed cherry tomato puree with Mushroom Joe’s selected mushrooms of the week.

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

Vegetarian

Quinoa Pasta 18
Tossed with tomatoes, re-roasted peppers, mushrooms, cilantro, smoked-paprika infused oil and cotija cheese. Add chicken, shrimp or Italian sausage ($4).

Winter Squash and Lentil Dinner 16
Black lentils, served on root vegetable purée with delicata and acorn squash. Vegan on request.

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

Burgers

Served with fries or house salad (add $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
Tzatziki sauce, arugula, caramelized onion, goat cheese.

Veggie Burger * 14
Choice of cheese (cheddar, blue, cotija), House made veggie patty with roasted red pepper aioli. Add avocado or fried egg ($2).

 

NON-ALCOHOLIC DRINKS

Bitburger Non-Alcoholic Beer 4

Bundaberg Ginger Beer or Root Beer 4

Badoit Sparkling Water 5

Fresh Apple or Orange Juice 4

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.