The Station

Poached in Aromatics, served with Horseradish Cocktail Sauce and Lemon

Six freshly shucked Pacific Oysters with Choice of Cocktail Sauce, Mignonette Sauce, and Lemon

Roasted Tricolor Beets, Arugula, Caramelized Walnut, Goat Cheese, Walnut Oil and Sherry Vinaigrette

Lobster Medallions, Jumbo Prawns, King Crab Legs, Pacific Oysters served with Continental Sauce

Stilton and Port Wine Sauce

with Prosciutto and Poached Egg

Crispy fried, served with Cherry Pepper Aioli and Spicy Marinara

Prince Edward Island Mussels with White Wine, Garlic, Thyme, Parsley and Butter

Lemon Aioli

Savory Broth, Croutons, Gruyère and Emmental Cheeses

Young Pacific Clams, Potato, White Wine with a touch of Cream

Iceberg Lettuce, Tomato, Red Onion, Applewood Smoked Bacon and Bleu Cheese Dressing

Thick Cuts served with Crumbled Bleu Cheese and choice of Vinaigrette or Blue Cheese Dressing

Crisp Romaine Hearts, Shaved Parmesan Reggiano, White Anchovies and Seasoned Croutons

Fresh Baby Spinach, Chopped Hard-Boiled Egg, Applewood Smoked Bacon, Chopped Red Onion and Sherry Vinaigrette

Beef Tenderloin and Lobster Tail with Drawn Butter and Peppercorn Sauce

Served with Au Jus

Succulent White Shrimp, Fresh Garlic, Butter, Lemon and White Wine

Soy and White Wine Butter Sauce, Fried Shallots and Yukon Gold Mash

Filet of Pacific Salmon grilled on cedar wood and served with Warm Shitake and Ginger Vinaigrette

Caramelized Apple and Whole Mustard Chutney

Parmesan Crust, Roast Shallots and Au Jus

Marinated in Garlic, Thyme and Balsamic

with Parmesan

Our daily selection of wild mushroom prepared to the chef's creative spirit.

House marinated artichoke sauteed with a mix of herbs, sauvignon blanc, and butter.

Large gulf shrimp sauteed with pernod, basil, garlic, diced tomatoes and a touch of chardonnay.

Large gulf shrimp poached, then chilled, served on a bed of julienne greens with spicy tangy classic cocktail sauce.

Our famous slow smoked trout, served with a dill aioli, capers and red onions.

Fresh roma tomatoes mesquite charred, topped with rich goat cheese atop a roasted garlic crostini.

Plumbs chicken wings brushed with wild honey and marinated in the chef's own spicy recipe.

Mesquite grilled chicken breast, matchstick apples, point reyes blue cheese over romaine greens in a cabernet vinaigrette.

House smoked trout over crisp greens paired with avocado, capers, lemon, dill and olive oil.

Petite crab cakes atop organic greens, with quartered tomatoes and almond slivers in a dill lemon dressing.

Roasted pulled pork, cashews, sun dried cherries over baby spinach leaves in a dijon mustard.

Top sirloin grilled to perfection atop mixed greens served with cherry tomatoes in a creamy horseradish dressing.

Fresh ahi blackened then sliced paired with avocado served over baby organic greens in a creamy horseradish dressing.

Lean ground beef charbroiled to perfection and served on a fresh baked bun with all the trimmings, french fries and your choice of cheese. Bacon or avocado on request for an additional $2.50.

Small shell pasta baked with a four cheese sauce and applewood bacon.

California thin crust pizza topped with marinara, asiago, parmesan cheese, then finished with roasted sweet peppers and homemade sausage.

California thin crust pizza topped with extra virgin olive oil, crushed garlic, gruyere cheese, diced smoked ham and finished with caramelized onions.

Triple layer ham, swiss cheese, and turkey lightly battered then deep dried and dusted with powdered sugar. A vintage classic.

Swiss, lettuce, tomato and maw on house made roll bun with fries.

Roasted roma tomatoes, cheddar, blue, swiss and fontina on artisan bread add avocado or bacon for an additional charge.

Swiss, bacon, pickled onions and mayo on garlic french bread with fries.

(Prepared to your specifications) roasted roma tomatoes, swiss, sauteed onions, garlic atoll on a house made roll.

Pulled pork, jack, pickles, roasted roma tomatoes, dijon garlic aioli on garlic french bread with fries.

Grilled with blackening spices, cheddar, jack, lettuce cajun aioli on a french roll with fries.

Swiss, avocado, applewood smoked bacon, tomato, lettuce mayo on toasted sourdough or wheat with fries.

Seared rare, spinach, swiss, tomatoes, caramelized onions peppercorn aioli on grilled rye with fries.

Your choice of bread served with fries.

Mesquite grilled top sirloin, served with your choice of sauce.

Mesquite grilled chicken breast finished with a fresh tomato and mint sauce.

Chef's daily creation.

House slow roasted pork chop served with a red wine, red currant sauce.

Fresh salmon poached, then finished in a rich bearnaise sauce.

Bright, fresh and remarkably versatile, with aromas and flavors of peach, dried grass and melons. Oak aging contributes to the wine's rich texture and long finish.

Lively, focused aromas and flavors of apple, pear and vanilla are balanced by rich mouth feel and a long finish.

Aromas of red cherry, cranberry, baking spices, toasted hazelnut, and crushed stone perfectly balanced that finishes with delicate length.

Rich and concentrated, with aromas of cherries and vanilla, a silky texture and full, round finish.

Complex and supple, aromas of concentrated blackberry and cassis echo on the palate showing the fruit's fine napa valley breeding and structure.

Poached in Aromatics, served with Horseradish Cocktail Sauce and Lemon

Six freshly shucked Pacific Oysters with Choice of Cocktail Sauce, Mignonette Sauce, and Lemon

Roasted Tricolor Beets, Arugula, Caramelized Walnut, Goat Cheese, Walnut Oil and Sherry Vinaigrette

Lobster Medallions, Jumbo Prawns, King Crab Legs, Pacific Oysters served with Continental Sauce

Stilton and Port Wine Sauce

with Prosciutto and Poached Egg

Crispy fried, served with Cherry Pepper Aioli and Spicy Marinara

Prince Edward Island Mussels with White Wine, Garlic, Thyme, Parsley and Butter

Lemon Aioli

Savory Broth, Croutons, Gruyère and Emmental Cheeses

Young Pacific Clams, Potato, White Wine with a touch of Cream

Iceberg Lettuce, Tomato, Red Onion, Applewood Smoked Bacon and Bleu Cheese Dressing

Thick Cuts served with Crumbled Bleu Cheese and choice of Vinaigrette or Blue Cheese Dressing

Crisp Romaine Hearts, Shaved Parmesan Reggiano, White Anchovies and Seasoned Croutons

Fresh Baby Spinach, Chopped Hard-Boiled Egg, Applewood Smoked Bacon, Chopped Red Onion and Sherry Vinaigrette

Beef Tenderloin and Lobster Tail with Drawn Butter and Peppercorn Sauce

Served with Au Jus

Succulent White Shrimp, Fresh Garlic, Butter, Lemon and White Wine

Soy and White Wine Butter Sauce, Fried Shallots and Yukon Gold Mash

Filet of Pacific Salmon grilled on cedar wood and served with Warm Shitake and Ginger Vinaigrette

Caramelized Apple and Whole Mustard Chutney

Parmesan Crust, Roast Shallots and Au Jus

Marinated in Garlic, Thyme and Balsamic

with Parmesan

Our daily selection of wild mushroom prepared to the chef's creative spirit.

House marinated artichoke sauteed with a mix of herbs, sauvignon blanc, and butter.

Large gulf shrimp sauteed with pernod, basil, garlic, diced tomatoes and a touch of chardonnay.

Large gulf shrimp poached, then chilled, served on a bed of julienne greens with spicy tangy classic cocktail sauce.

Our famous slow smoked trout, served with a dill aioli, capers and red onions.

Fresh roma tomatoes mesquite charred, topped with rich goat cheese atop a roasted garlic crostini.

Plumbs chicken wings brushed with wild honey and marinated in the chef's own spicy recipe.

Mesquite grilled chicken breast, matchstick apples, point reyes blue cheese over romaine greens in a cabernet vinaigrette.

House smoked trout over crisp greens paired with avocado, capers, lemon, dill and olive oil.

Petite crab cakes atop organic greens, with quartered tomatoes and almond slivers in a dill lemon dressing.

Roasted pulled pork, cashews, sun dried cherries over baby spinach leaves in a dijon mustard.

Top sirloin grilled to perfection atop mixed greens served with cherry tomatoes in a creamy horseradish dressing.

Fresh ahi blackened then sliced paired with avocado served over baby organic greens in a creamy horseradish dressing.

Lean ground beef charbroiled to perfection and served on a fresh baked bun with all the trimmings, french fries and your choice of cheese. Bacon or avocado on request for an additional $2.50.

Small shell pasta baked with a four cheese sauce and applewood bacon.

California thin crust pizza topped with marinara, asiago, parmesan cheese, then finished with roasted sweet peppers and homemade sausage.

California thin crust pizza topped with extra virgin olive oil, crushed garlic, gruyere cheese, diced smoked ham and finished with caramelized onions.

Triple layer ham, swiss cheese, and turkey lightly battered then deep dried and dusted with powdered sugar. A vintage classic.

Swiss, lettuce, tomato and maw on house made roll bun with fries.

Roasted roma tomatoes, cheddar, blue, swiss and fontina on artisan bread add avocado or bacon for an additional charge.

Swiss, bacon, pickled onions and mayo on garlic french bread with fries.

(Prepared to your specifications) roasted roma tomatoes, swiss, sauteed onions, garlic atoll on a house made roll.

Pulled pork, jack, pickles, roasted roma tomatoes, dijon & garlic aioli on garlic french bread with fries.

Grilled with blackening spices, cheddar, jack, lettuce & cajun aioli on a french roll with fries.

Swiss, avocado, applewood smoked bacon, tomato, lettuce & mayo on toasted sourdough or wheat with fries.

Seared rare, spinach, swiss, tomatoes, caramelized onions & peppercorn aioli on grilled rye with fries.

Your choice of bread served with fries.

Mesquite grilled top sirloin, served with your choice of sauce.

Mesquite grilled chicken breast finished with a fresh tomato and mint sauce.

Chef's daily creation.

House slow roasted pork chop served with a red wine, red currant sauce.

Fresh salmon poached, then finished in a rich bearnaise sauce.

Bright, fresh and remarkably versatile, with aromas and flavors of peach, dried grass and melons. Oak aging contributes to the wine's rich texture and long finish.

Lively, focused aromas and flavors of apple, pear and vanilla are balanced by rich mouth feel and a long finish.

Aromas of red cherry, cranberry, baking spices, toasted hazelnut, and crushed stone perfectly balanced that finishes with delicate length.

Rich and concentrated, with aromas of cherries and vanilla, a silky texture and full, round finish.

Complex and supple, aromas of concentrated blackberry and cassis echo on the palate showing the fruit's fine napa valley breeding and structure.

Poached in Aromatics, served with Horseradish Cocktail Sauce and Lemon

Six freshly shucked Pacific Oysters with Choice of Cocktail Sauce, Mignonette Sauce, and Lemon

Roasted Tricolor Beets, Arugula, Caramelized Walnut, Goat Cheese, Walnut Oil and Sherry Vinaigrette

Lobster Medallions, Jumbo Prawns, King Crab Legs, Pacific Oysters served with Continental Sauce

Stilton and Port Wine Sauce

with Prosciutto and Poached Egg

Crispy fried, served with Cherry Pepper Aioli and Spicy Marinara

Prince Edward Island Mussels with White Wine, Garlic, Thyme, Parsley and Butter

Lemon Aioli

Savory Broth, Croutons, Gruyère and Emmental Cheeses

Young Pacific Clams, Potato, White Wine with a touch of Cream

Iceberg Lettuce, Tomato, Red Onion, Applewood Smoked Bacon and Bleu Cheese Dressing

Thick Cuts served with Crumbled Bleu Cheese and choice of Vinaigrette or Blue Cheese Dressing

Crisp Romaine Hearts, Shaved Parmesan Reggiano, White Anchovies and Seasoned Croutons

Fresh Baby Spinach, Chopped Hard-Boiled Egg, Applewood Smoked Bacon, Chopped Red Onion and Sherry Vinaigrette

Beef Tenderloin and Lobster Tail with Drawn Butter and Peppercorn Sauce

Served with Au Jus

Succulent White Shrimp, Fresh Garlic, Butter, Lemon and White Wine

Soy and White Wine Butter Sauce, Fried Shallots and Yukon Gold Mash

Filet of Pacific Salmon grilled on cedar wood and served with Warm Shitake and Ginger Vinaigrette

Caramelized Apple and Whole Mustard Chutney

Parmesan Crust, Roast Shallots and Au Jus

Marinated in Garlic, Thyme and Balsamic

with Parmesan