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APPETIZERS

CARPACCIO OF BEEF   Eleven Dollars
Served with truffle oil, greens, artichoke hearts, and whole grain mustard.
JUMBO PRAWN COCKTAIL   Twenty Dollars
Four large prawns served with our house-made cocktail sauce.
ESCARGOT   Ten Dollars
Sauteed in garlic butter and topped with Parmesan puff pastry.
LOBSTER RAVIOLI   Twelve Dollars
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.
OYSTERS ROCKEFELLER   Fourteen Dollars
Fresh oysters sauteed in white wine with a hint of Pernod and served with seasoned spinach melange.
PAN SEARED DIVER SCALLOPS   Twenty-Two Dollars
Brown butter crusted scallops served over sweet potato and bacon hash with salbitxada sauce.
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.
SEAFOOD TOWER   Sixty-Five Dollars
Snow crab claws, jumbo prawns, oysters, and mussels.

 

SALADS

CAPRESE SALAD   Ten Dollars
Fresh house-made mozzarella, Roma tomato, basil, blue cheese dressing, and reduced balsamic.
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.
CAESAR SALAD FOR TWO   Eighteen Dollars
Our creamy version of this classic salad.

 

SOUPS

FRENCH ONION   Nine Dollars
Topped with a garlic crouton and melted with gruyère.
LOBSTER BISQUE   Twelve Dollars
A house specialty finished with sherry and a lobster medallion.
COGNAC FLAMBÉ   Three Dollars
Topped with a garlic crouton and melted with gruyère.

 

VEGETABLES & SIDES

SHERRY AND GARLIC BRAISED MUSHROOMS   Ten Dollars
A rich garlic and veal demi-glace with a hint of sherry.
GRILLED ASPARAGUS   Ten Dollars
Served with garlic hollandaise sauce.
GLAZED CARROTS   Ten Dollars
Freshly prepared with grain mustard and honey.
CREAMED CORN   Nine Dollars
Smooth and buttery with white cheddar cheese.
BACON SAUTEÉD MUSHROOMS   Eleven Dollars
Applewood smoked bacon and mushrooms sautéed in port wine.
ROASTED BRUSSEL SPROUTS   Nine Dollars
Cast iron roasted and topped with candied bacon.
CREAMED SPINACH   Nine Dollars
Freshly prepared with bacon and cream.
FIVE CHEESE LOBSTER MACARONI   Twenty Dollars
A rich casserole of gruyère, white cheddar, fontina, Parmesan, blue cheese, and lobster.

 

CLASSIC ENTRÉES

Split orders, add seven dollars.

FRESH-MADE PASTA
Ask your server about our weekly special which features our house-made fresh pasta.
STEAK DIANE   Forty-Eight Dollars
Our delicious filet mignon, sautéed with shallots, thyme, grain mustard, and mushrooms.
STEAK AU POIVRE   Forty-Eight Dollars
Our filet mignon sautéed and finished in a peppercorn brandy sauce.
CHATEAUBRIAND FOR TWO   One-Hundred Dollars
Served with mashed potatoes and bouquetière of vegetables, and béarnaise sauce.

 

SPECIALTY STEAKS

All entrées 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 that is 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 Dollars
Fourteen ounce.
FILET MIGNON   Forty-Six Dollars
Nine ounce.
FILET MIGNON   Forty-One Dollars
Seven ounce.
BASEBALL CUT TOP SIRLOIN   Thirty-Nine Dollars
Fourteen ounce.
TOMAHAWK STEAK   Eighty-Dollars
Twenty-eight to thirty-two ounce.
NEW YORK STRIP   Forty-Seven Dollars
Fourteen ounce.
PORTERHOUSE   Seventy-Seven Dollars
Twenty-four ounce.
STEAK HOUSE HALF CHICKEN   Twenty-Nine Dollars
Pan-seared with a mustard fennel sauce.
ADDITIONAL STEAK TOPPINGS:
OSCAR   Fourteen Dollars
Fresh steamed asparagus with Dungeness crab and hollandaise sauce.
CREAMY ROQUEFORT   Six Dollars
A rich and tangy blue cheese sauce.
PEPPERCORN DEMI-GLAZE   Six Dollars
Spicy green peppercorns sautéed with veal stock and a port reduction.
HOLLANDAISE OR BÉARNAISE SAUCE   Four Dollars

 

SLOW-ROASTED PRIME RIB

TWELVE OUNCE   Thirty-Five Dollars
SIXTEEN OUNCE   Thirty-Nine Dollars

 

SEAFOOD

Split orders, add seven dollars.

SCALLOPS AND CRAB STUFFED PRAWNS   Forty Dollars
Five jumbo prawns stuffed with Dungeness crab and scallop mousseline, and then 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.
TWIN TAILS   Market Price
Two, 12- to 14-ounce cold water lobster tails served with melted butter.
STEAK AND LOBSTER   Market Price
Seven-ounce filet mignon and 12 - 14 ounces of cold water lobster tail.
STEAK AND STUFFED PRAWNS   Fifty-Two Dollars
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
CHEF'S FRESH MARKET   Market Price
A seasonal selection. Your server will explain today's fresh preparation.

 

No separate checks for parties of eight or more. Please alert your server to any and all food allergies.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

 
 
 

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