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Fresh “Taylor Beds” Manila Clams Steamed with Sherry, Garlic and Butter

Smoked Romaine Lettuce with Avocado, Heirloom Tomato and Blue Cheese Russian Dressing

Stacked Dungeness Crab Salad
Avocado, Vine Ripe Tomato, Fresh Goat Cheese
Chopped Romaine & Parmesan Cheese Crisp


Warm Brie Cheese Salad
Warm Brie Cheese on Arugula with
Walnuts and Apples. Dressed with Balsamic Vinaigrette

“SHOWTHYME” House Salad: Mixed Greens Tossed with a Dijon Mustard

Home Made Soup


Lobster & Shrimp with Penne Pasta
Tossed with Tomato Vodka Sauce

Roasted Rack of Lamb
Sauced with Sundried Wild Maine Blue Berry, Rosemary, Port Demi-Glace
Served with Potato of the Day

Fresh Planked King Salmon “A Northwest Tradition.”
Roasted on an Alder Plank and Sauced with Lemon Caper Dill Aioli Served with Spiced Rice

Angel’s Chicken Stuffed Green Chiles
Angel’s Chicken Stuffed Green Chiles, Sauced with a Hatch Valley
Red Chile Lime Sauce & Served with Corn Bread Pudding
Chiles Could be Spicy


Cajun Chicken Pasta
Sautéed Cajun Chicken Breast with Linguine.

Roasted Duck Breast
Sauced with Cranberry, Ginger Chutney *GF

Filet Mignon
Sauced with Red Wine Reduction & Béarnaise Butter
Served with Potato of the Day


Roasted Free Range Chicken Breast
Sweet Indian Curry, Jasmine Rice & Cucumber Raita

Veal Scaloppini “Piccata” Lemon, Caper and White Wine
Lemon, Caper and White Wine



Dark Manjari Chocolate Terrine with Pistachio Crust
Crème Anglaise

Italian Chocolate Cheese Cake
Made with Mascarpone Cheese


Huckleberry Ice Cream Crepe
Floating on Huckleberry Sauce

Benedictine Chocolate Truffle Pie
A Light Frozen Belgian Chocolate Mousse Flavored with Benedictine
in a Chocolate Cookie Crust. Served on Raspberry Sauce.

Vertical Split
Hot Fudge, Huckleberry Sauce, Vanilla Ice Cream, Nuts & Bananas

Home Made Ice Creams & Sorbets
These Ice Creams Our Made Here with the Finest Ingredients and a Strong Passion for
New Flavors


Dessert Wines

Dolce 1995
Late Harvest Table Wine

Bonny Doon Muscat “Vin de Glaciere

Nivole Moscato D’asti 2002