HOURS:
Thursday - Sunday: 5:00pm - 10:00pm
Monday - Wednesday: Closed
APPETIZERS
BEEF TARTARE Twenty-Three Dollars
Diced beef tenderloin, seasoned with roasted red peppers, capers, and red onions. Finished with fresh herbs, and served with stone-ground mustard and grilled sourdough.
Diced beef tenderloin, seasoned with roasted red peppers, capers, and red onions. Finished with fresh herbs, and served with stone-ground mustard and grilled sourdough.
JUMBO PRAWN COCKTAIL Twenty Dollars
Four large prawns served with our house-made cocktail sauce.
Four large prawns served with our house-made cocktail sauce.
ESCARGOT Ten Dollars
Sauteed in garlic butter and topped with Parmesan puff pastry.
Sauteed in garlic butter and topped with Parmesan puff pastry.
LOBSTER RAVIOLI Eighteen Dollars
Served in lobster cream sauce, crème fraîche, and caviar.
Served in lobster cream sauce, crème fraîche, and caviar.
OYSTERS ON THE HALF SHELL Market Price
Ask your server for today's fresh northwest selection.
Ask your server for today's fresh northwest selection.
OYSTERS ROCKEFELLER Fourteen Dollars
Fresh oysters sauteed in white wine with a hint of Pernod and served with seasoned spinach melange.
Fresh oysters sauteed in white wine with a hint of Pernod and served with seasoned spinach melange.
SEARED SCALLOPS Twenty-Two Dollars
Three scallops served on lightly cooked zoodles with Salbitxada sauce and garnished with chives.
DUNGENESS CRAB CAKES Twenty-One Dollars
Two Dungeness crab cakes surrounded with a traditional succotash of squash, beans, and corn and topped with a dill hollandaise sauce.
Two Dungeness crab cakes surrounded with a traditional succotash of squash, beans, and corn and topped with a dill hollandaise sauce.
SEAFOOD TOWER Sixty-Five Dollars
Snow crab claws, jumbo prawns, oysters, and mussels.
Snow crab claws, jumbo prawns, oysters, and mussels.
SALADS
BURATTA AND HEIRLOOM TOMATO CAPRESE Twenty-One Dollars
Creamy Buratta cheese, fresh heirloom tomato, Roma tomato tian, fresh basil vinaigrette, finished with balsamic glaze and fresh pepper.
Creamy Buratta cheese, fresh heirloom tomato, Roma tomato tian, fresh basil vinaigrette, finished with balsamic glaze and fresh pepper.
STEAK HOUSE SALAD Nine Dollars
Baby greens tossed with toasted hazelnuts, cherry tomatoes, and grilled asparagus in a Champagne vinaigrette and served with a goat cheese cracker.
Baby greens tossed with toasted hazelnuts, cherry tomatoes, and grilled asparagus in a Champagne vinaigrette and served with a goat cheese cracker.
CAESAR SALAD FOR TWO Eighteen Dollars
Our creamy version of this classic salad.
Our creamy version of this classic salad.
SOUPS
FRENCH ONION Nine Dollars
Topped with a garlic crouton and melted with gruyère.
Topped with a garlic crouton and melted with gruyère.
LOBSTER BISQUE Twelve Dollars
A house specialty finished with sherry and a lobster medallion.
A house specialty finished with sherry and a lobster medallion.
COGNAC FLAMBÉ Three Dollars
Topped with a garlic crouton and melted with gruyère.
Topped with a garlic crouton and melted with gruyère.
VEGETABLES & SIDES
WILD MUSHROOM FRICASSÉE Eleven Dollars
A rich garlic and veal demi-glace.
A rich garlic and veal demi-glace.
GRILLED ASPARAGUS Ten Dollars
Served with garlic hollandaise sauce.
Served with garlic hollandaise sauce.
GLAZED CARROTS Ten Dollars
Freshly prepared with grain mustard and honey.
Freshly prepared with grain mustard and honey.
CREAMED CORN Nine Dollars
Smooth and buttery with white cheddar cheese.
Smooth and buttery with white cheddar cheese.
BACON SAUTEÉD MUSHROOMS Eleven Dollars
Applewood smoked bacon and mushrooms sautéed in port wine.
Applewood smoked bacon and mushrooms sautéed in port wine.
STEAK HOUSE BRUSSELS SPROUTS Nine Dollars
Brussels sprouts lightly fried with garlic and shallots, topped with shaved Parmesan, macadamia nuts, and a balsamic reduction.
Brussels sprouts lightly fried with garlic and shallots, topped with shaved Parmesan, macadamia nuts, and a balsamic reduction.
CREAMED SPINACH Nine Dollars
Freshly prepared with bacon and cream.
Freshly prepared with bacon and cream.
FIVE CHEESE LOBSTER MACARONI Twenty-Five Dollars
A rich casserole of gruyère, white cheddar, fontina, Parmesan, blue cheese, and lobster.
A rich casserole of gruyère, white cheddar, fontina, Parmesan, blue cheese, and lobster.
CLASSIC ENTRÉES
Split orders, add seven dollars.
STEAK HOUSE SALAD Thirty-Two Dollars
An instant classic! Your choice of a six-ounce grilled king salmon or an eight-ounce New York strip on a bed of mixed greens, topped with pickled mustard seeds, goat cheese, sliced cucumber, Roma tomatoes, and walnuts tossed in a citrus vinaigrette.
An instant classic! Your choice of a six-ounce grilled king salmon or an eight-ounce New York strip on a bed of mixed greens, topped with pickled mustard seeds, goat cheese, sliced cucumber, Roma tomatoes, and walnuts tossed in a citrus vinaigrette.
STEAK DIANE Fifty Dollars
Our delicious filet mignon, sautéed with shallots, thyme, grain mustard, and mushrooms.
Our delicious filet mignon, sautéed with shallots, thyme, grain mustard, and mushrooms.
STEAK AU POIVRE Fifty Dollars
Our filet mignon sautéed and finished in a peppercorn brandy sauce.
Our filet mignon sautéed and finished in a peppercorn brandy sauce.
CHATEAUBRIAND FOR TWO One-Hundred and Ten Dollars
Served with mashed potatoes and bouquetière of vegetables, and béarnaise sauce.
Served with mashed potatoes and bouquetière of vegetables, and béarnaise sauce.
SPECIALTY STEAKS
All entrées are served with your choice of baked potato, Parmesan shoestring potatoes, Swedish potatoes, or garlic mashed potatoes.
Our USDA Prime Steaks are hand-cut from Northwest grain-fed beef sourced exclusively from family-owned and operated agri beef. Each steak has aged a minimum of twenty-eight days to ensure maximum tenderness and flavor. We broil our steaks at 1,800 degrees to lock in the natural juices and finish them with our signature Chef's Steak Butter.
RIBEYE STEAK Forty-Five Dollars
Fourteen ounce
Fourteen ounce
FILET MIGNON Fifty-Five Dollars
Eight ounce
Eight ounce
BONE-IN COWBOY CUT RIBEYE Seventy-Two Dollars
Twenty-Two ounce
Twenty-Two ounce
TOMAHAWK STEAK Eighty-Eight Dollars
Thirty ounce
Thirty ounce
NEW YORK STRIP Forty-Nine Dollars
Fourteen ounce
Fourteen ounce
STEAK HOUSE CHICKEN Thirty-OneDollars
A half-chicken with tomato provencal, braised shallot, and finished with cognac chicken jus.
ADDITIONAL STEAK TOPPINGS:
OSCAR Fourteen Dollars
Fresh steamed asparagus with Dungeness crab and hollandaise sauce.
Fresh steamed asparagus with Dungeness crab and hollandaise sauce.
CREAMY ROQUEFORT Six Dollars
A rich and tangy blue cheese sauce.
A rich and tangy blue cheese sauce.
PEPPERCORN DEMI-GLAZE Six Dollars
Spicy green peppercorns sautéed with veal stock and a port reduction.
Spicy green peppercorns sautéed with veal stock and a port reduction.
HOLLANDAISE OR BÉARNAISE SAUCE Four Dollars
SLOW-ROASTED PRIME RIB
TWELVE OUNCE Forty-Eight Dollars
SIXTEEN OUNCE Fifty-Four Dollars
SEAFOOD
Split orders, add seven dollars.
SCALLOP AND CRAB STUFFED PRAWNS Forty-Six Dollars
Five jumbo prawns stuffed with Dungeness crab and scallop mousseline, and baked in our scampi butter.
Five jumbo prawns stuffed with Dungeness crab and scallop mousseline, and baked in our scampi butter.
SEAFOOD PLATTER Market Price
Enjoy 12 to 14 ounces of cold water lobster tail, coquille St. Jacques, and two crab-stuffed prawns.
Enjoy 12 to 14 ounces of cold water lobster tail, coquille St. Jacques, and two crab-stuffed prawns.
STEAK AND LOBSTER Market Price
Seven-ounce filet mignon and 12 - 14 ounces of cold water lobster tail.
Seven-ounce filet mignon and 12 - 14 ounces of cold water lobster tail.
STEAK AND STUFFED PRAWNS Fifty-Six Dollars
Seven-ounce filet mignon and two crab-stuffed prawns.
Seven-ounce filet mignon and two crab-stuffed prawns.
GRILLED ALASKAN SALMON Thirty-Four Dollars
Our Alaskan salmon is served with sautéed smoked tomato and spinach and topped with lemon dill butter.
Our Alaskan salmon is served with sautéed smoked tomato and spinach and topped with lemon dill butter.
SHRIMP SCAMPI Thirty-Eight Dollars
Shrimp sautéed with garlic, shallots, and white wine, resting on a bed of house-made angel hair pasta that is tossed in a basil cream sauce.
Shrimp sautéed with garlic, shallots, and white wine, resting on a bed of house-made angel hair pasta that is tossed in a basil cream sauce.
CHEF'S FRESH MARKET Market Price
A seasonal selection. Your server will explain today's fresh preparation.
A seasonal selection. Your server will explain today's fresh preparation.
No separate checks for parties of eight or more.
Please be advised that food prepared here may contain these ingredients: milk, eggs, wheat, soybean, peanuts, tree nuts, fish, and shellfish. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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