Dinner Menu

Chef Rob's Holiday Specialties

Pan fried Dungeness Crab Legs
(Shelled, large, sweet & succulent crab meat! I haven't
been to any other restaurant that serves such a delicacy! Raphael)
Crab Stuffed Salmon with Hollandaise Sauce
Pan Seared Red Trout with roasted peppers, corn and onion
Served with house made fried potatoes.
Hazelnut Encrusted Filet of Halibut stuffed with Dungeness Crab
Cornish Game Hen stuffed with wild rice blend, pistachios and apples
Apple Smoked Duck marinated in balsamic vinaigrette
and topped with Cranberry Chutney
Pan Seared Beef Tenderloin Tips with fresh Vegetables
Brandied Peppercorn New York Steak
Marion Berry Barbecue Filet of Salmon
Pan Seared Pork Tenderloin
with caramelized Walla Walla sweet onions, apple and dried cranberries.

(Includes tossed mixed baby greens or homemade soup)
*Indian Salmon
Filet of salmon topped with fresh sliced tomatoes then
draped with spinach leaves steamed and topped huckleberry puree
*Pendleton Prime Rib Broil
12 ozs. of thinly sliced apple smoked prime rib
marinated in Chef Rob's Western sauce then char broiled
24 oz Bone In Rib Eye Steak
Seasoned with a huckleberry rub
10 oz. Broiled New York Steak
Seasoned with a huckleberry rub then charbroiled
Alder Wood Grilled Salmon with Hollandaise Sauce
Filet of Halibut rolled in cracker crumbs and grilled

Executive Chef: Rob Hoffman

Service Staff ~ Michelle Burke, Melissa MacPherson, Kim Rohde

*Denotes signature dish since 1985

18% Gratuity is added to parties of 5 or more.

Wine Corkage Fee $15 per fifth for wines not on our wine list.