Chef’s choice seasonal preparation.

Pan seared local Steelhead finished in a silky white wine piccata sauce with lemon, capers, and fresh herbs. Served with Chef’s choice rice side and sautéed seasonal vegetables .

Hazelnut and gluten free panko crusted Halibut fillet topped with a delicate hazelnut beurre blanc sauce. Served with Chef’s choice rice side and sautéed seasonal vegetables.

10 oz. Choice New York steak* lightly seasoned, flame grilled, then topped with crispy onions. Served with Chef’s choice potato side and sautéed seasonal vegetables.

12 oz. Choice PNW Ribeye steak* flame grilled then topped with garlic compound butter. Served with Chef’s choice potato side and sautéed seasonal vegetables.

Treat yourself to our signature slow roasted PNW Prime Rib.* 12 oz. cut, carved to order and served with Chef’s choice potato side, sautéed seasonal vegetables, horseradish cream, and warm house-made au jus.

Fettuccine noodles tossed in our house Alfredo sauce with cream, Parmesan, fresh garlic, and a splash of white wine.

Penne tossed in a creamy pesto cream sauce with sautéed Portobello mushrooms, cherry tomatoes, and finished with shaved Parmesan.

A rich Italian-style dish with nitrate free bacon sautéed in white wine and garlic, folded into fettuccine in a creamy Parmesan sauce, then finished off the heat with egg yolk, cracked black pepper, and shaved Parmesan.

Made our way with slow roasted PNW Prime Rib, onions and Portobello mushrooms sautéed in a bold stroganoff sauce with fettuccine noodles and a dollop of sour cream.