WaterFire Restaurant & Bar

chile, capers, olives and herbs tossed with a Mediterranean sweet and sour

house favorite

soy and lime vinaigrette, green papaya-pineapple slaw with ponzu and gochujang sauce

Sautéed Puget Sound manila clams, spicy andouille sausage, roasted poblanos, jalapeño lobster broth, grilled rosemary bread. Sub shrimp

crisp wonton, ponzu chicken, wasabi slaw, basil, jalapeño

24-hour braised short ribs, wild shrooms, onions, mozzarella, gorgonzola cream, balsamic

Kobe beef skewers, seasoned steak fries, gorgonzola, balsamic

bacon, gorgonzola, gorgonzola cream, chives

rosemary-parmesan cream sauce

slow cooked traditional pulled pork or blackened fish, cumin slaw, cotija, pico

classic house made caesar, romaine, parmesan cheese, fresh croutons

romaine, chicken, salami, garbanzo, red pepper, tomato, mozzarella, fresh peas, creamy vinaigrette

fresh warm tortilla chips

Johnsons Orchards roasted apple bbq sauce, provolone, green papaya slaw

sashim-grade ahi, crusted in Japanese 7 spice and seared rare, served with poke jus, Thai slaw, avocado mousse, sriracha aioli, tempura crumbs and chili threads

sashimi-grade ahi tuna poke, marinated tomato and avocado on seasoned sushi rice with sriracha aioli, sushi sauce, micro-greens and wonton chips

crispy, flash-fried, tempura-dipped cauliflower tossed in ponzu and gochujang, garnished with scallions

flash-fried calamari tossed with a Mediterranean agrodolce, Mama Lil's peppers and capers

ponzu-marinade chicken, crispy glass noodles, cabbage and carrots with peanuts, basil, and jalapeño, served with artisan romaine cups

two grilled American Wagyu beef kabobs and Gorgonzola potato croquette with Gorgonzola cream sauce and balsamic reduction

Chef Derrin's signature crab cakes, fire-roasted corn succotash, garlic aioli and spiced tomato jam

seared and steamed pot stickers served with ponzu, gochujang and hoisin greens

golden wontons topped with cheese, ponzu, Thai chicken, peanut sauce, slaw, basil, jalapeño and roasted peanuts

hand dipped, light and crispy tempura shrimp and asparagus with sweet chili sauce

smoked king salmon, sauteéd onion, celery, thyme and bacon in a cream -hickened clam nectar with Yukon Gold potatoes and sweet corn

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

house-made Caesar dressing, focaccia croutons, Parmesan, Asiago and lemon

hearts of romaine, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

chopped romaine hearts, Caesar dressing, focaccia croutons, Parmesan cheese and lemon

crispy tempura fried chicken tenderloins tossed in our sweet and spicy orange-soy glaze, sugar snap peas, baby corn, heirloom cherry tomatoes, red bell peppers, scallions, baby greens and napa cabbage tossed in a mandarin orange-sweet chili vinaigrette garnished with crispy wonton strips

baby greens, cherry tomatoes, Gorgonzola cheese, sautéed mushrooms, red onions, roasted red peppers and roasted hazelnuts with balsamic vinaigrette, fried crispy onions and balsamic glaze

on parmesan risotto and grilled asparagus with a roasted heirloom tomato, garlic and white wine butter sauce

sashimi-grade ahi dusted in togarashi and Japanese 7 spice, seared rare and served with pineapple salsa, Thai basil fried rice, grilled asparagus, ponzu and beurre blanc

red coconut pineapple curry, sautéed peppers, onions, mushrooms, baby corn and shrimp over steamed jasmine rice, garnished with scallion and toasted coconut

grilled Zabuton steak over roasted garlic whipped potatoes with sauteeéd bean sprouts and portobello mushroom and grilled asparagus

wood-grilled chef's steak with chimichurri, garlic aioli and golden fries

sautéed gulf shrimp, garlic, lemon, tomato and white wine butter sauce with roasted garlic-truffle whipped potatoes and grilled asparagus

Thai basil fried rice with bell peppers, onions, jalapeños and cilantro, topped with a fresh lime and nuac cham, Dungeness crab and a sprout and herb salad

rosemary-marinated chicken, sun-dried tomatoes, roasted mushrooms and fresh fettuccine pasta tossed in a rosemary-Parmesan cream

cavatap pasta with five-cheese blend, topped with toasted crumbs and truffle oil

rosemary-grilled chicken breast, heirloom tomatoes, fresh mozzarella, pistachio pesto and balsamic glaze with fresh capellini pasta tossed with our slightly spicy pink vodka sauce and garnished with basil and parmesan cheese

pan-roasted, flour-dusted and egg-dipped chicken breast with a lemon-caper and artichoke butter sauce over capellini aglio e olio with wood-grilled asparagus

Parmesan-basil-panko breaded Alaskan cod with dill tartar sauce, coleslaw and malt vinegar reduction

blackened Alaskan cod, warm tortillas, chipotle cream, pico de gallo, lemon slaw, cotija cheese and lime, served with fresh tortilla chips, salsa ranchero and black bean and corn salsa

crispy tempura-fried chicken tenderloins, sautéed bell peppers, onions, baby corn, Thai bird chiles and cashews tossed in a traditional Chinese cashew sauce, served with steamed jasmine rice, scallions and sprouts

chargrilled American Wagyu, Cheddar, aioli, tomato jam, lettuce, sliced tomato and onion on a brioche bun, served with golden fries

tender, sliced roast beef, caramelized onions, sautéed mushrooms and provolone cheese on a griddled French roll, with auj jus, creamy horseradish and golden fries

crispy, fried, five-spice chicken breast, sriracha aioli, sweet soy slaw, pickles and tomato on a brioche bun, served with golden fries

American Wagyu patty, smoked brisket, bacon, double Cheddar, aioli and crispy onion straws on a brioche bun, served with golden fries

chile, capers, olives and herbs tossed with a Mediterranean sweet and sour

Kobe beef skewers, seasoned steak fries, gorgonzola, balsamic

crisp wonton, ponzu chicken, wasabi slaw, basil, jalapeño

fried rice noodles, sautéed cabbage, carrots, Asian pulled chicken, basil, jalapeno and peanut in a savory ponzu broth

garlic-herb aioli, smoked poblano-corn salsa, tomato jam, balsamic

soy and lime vinaigrette, green papaya-pineapple slaw with ponzu and gochujang sauce

served with fresh chips

sweet chili sauce

steamed buns, herb salad, green papaya slaw, hoisin-sweet chili sauce

basil-parmesan panko crust, fries, tartar, lemon, slaw, malt reduction

San Marzano tomatoes, fresh basil, garlic, olive oil

rosemary parmesan cream, fresh pasta, roasted mushrooms, sun-dried tomatoes; grilled chicken | sautéed shrimp | grilled salmon

roasted garlic whipped potatoes, sautéed green beans, mushroom marsala pan sauce

slow roasted prime rib, sautéed mushrooms, provolone, caramelized onions, au jus, steak fries

aged white cheddar, lettuce, tomatoes, onion, tomato jam, aioli, bacon

aged white cheddar, smoked bacon, smoked brisket, kobe beef patty, fried onion, aioli

mixed greens, carrot, cucumber, tomato, crouton, your choice of dressing

house dressing, parmesan, brioche crouton; Available in small | large

romaine, chicken, salami, garbanzo, red pepper, tomato, mozzarella, creamy vinaigrette

bacon, apple, hazelnut, gorgonzola, chives, blue cheese dressing

American Kobe chef's cut, mixed greens, balsamic vinaigrette, roasted mushrooms, gorgonzola, candied walnuts, fried onion

mixed greens, sashimi ahi, hoisin vinaigrette, spicy soy, scallions, almonds, avocado, wonton, ginger

grilled romaine, smoked corn-poblano salsa, tequila lime shrimp, cumin-cilantro vinaigrette, cotija, avocado, charred lime, cilantro

tamale cake, cilantro crema, avocado, tomatillo

parmesan risotto, blackberry salsa, grilled asparagus, beurre blanc

sautéed prawns, crab, clams, fresh pasta, spicy vodka sauce, basil, parmesan cheese

roasted garlic whipped potatoes, grilled baby zucchini, beurre blanc, tomato jam

cheese blend, Dungeness crab, herbed bread crumbs

baby zucchini, wild mushrooms, parmesan + beurre-blanc, dungeness crab, manila clams, shrimp

fried rice, tempura green beans, green papaya-pineapple slaw, ponzu, beurre-blanc, lotus root

sautéed giant fresh water prawns, garlic, herbs, white wine, spices, roasted garlic whipped potatoes, charred asparagus

24-hour sous-vide, roasted apple bbq sauce, garlic whipped potatoes, charred asparagus

chile, capers, olives and herbs tossed with a Mediterranean sweet and sour

house favorite

soy and lime vinaigrette, green papaya-pineapple slaw with ponzu and gochujang sauce

Sautéed Puget Sound manila clams, spicy andouille sausage, roasted poblanos, jalapeño lobster broth, grilled rosemary bread. Sub shrimp

crisp wonton, ponzu chicken, wasabi slaw, basil, jalapeño

24-hour braised short ribs, wild shrooms, onions, mozzarella, gorgonzola cream, balsamic

Kobe beef skewers, seasoned steak fries, gorgonzola, balsamic

bacon, gorgonzola, gorgonzola cream, chives

rosemary-parmesan cream sauce

slow cooked traditional pulled pork or blackened fish, cumin slaw, cotija, pico

classic house made caesar, romaine, parmesan cheese, fresh croutons

romaine, chicken, salami, garbanzo, red pepper, tomato, mozzarella, fresh peas, creamy vinaigrette

fresh warm tortilla chips

Johnsons Orchards roasted apple bbq sauce, provolone, green papaya slaw

sashim-grade ahi, crusted in Japanese 7 spice and seared rare, served with poke jus, Thai slaw, avocado mousse, sriracha aioli, tempura crumbs and chili threads

sashimi-grade ahi tuna poke, marinated tomato and avocado on seasoned sushi rice with sriracha aioli, sushi sauce, micro-greens and wonton chips

crispy, flash-fried, tempura-dipped cauliflower tossed in ponzu and gochujang, garnished with scallions

flash-fried calamari tossed with a Mediterranean agrodolce, Mama Lil's peppers and capers

ponzu-marinade chicken, crispy glass noodles, cabbage and carrots with peanuts, basil, and jalapeño, served with artisan romaine cups

two grilled American Wagyu beef kabobs and Gorgonzola potato croquette with Gorgonzola cream sauce and balsamic reduction

Chef Derrin's signature crab cakes, fire-roasted corn succotash, garlic aioli and spiced tomato jam

seared and steamed pot stickers served with ponzu, gochujang and hoisin greens

golden wontons topped with cheese, ponzu, Thai chicken, peanut sauce, slaw, basil, jalapeño and roasted peanuts

hand dipped, light and crispy tempura shrimp and asparagus with sweet chili sauce

smoked king salmon, sauteéd onion, celery, thyme and bacon in a cream -hickened clam nectar with Yukon Gold potatoes and sweet corn

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

house-made Caesar dressing, focaccia croutons, Parmesan, Asiago and lemon

hearts of romaine, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

chopped romaine hearts, Caesar dressing, focaccia croutons, Parmesan cheese and lemon

crispy tempura fried chicken tenderloins tossed in our sweet and spicy orange-soy glaze, sugar snap peas, baby corn, heirloom cherry tomatoes, red bell peppers, scallions, baby greens and napa cabbage tossed in a mandarin orange-sweet chili vinaigrette garnished with crispy wonton strips

baby greens, cherry tomatoes, Gorgonzola cheese, sautéed mushrooms, red onions, roasted red peppers and roasted hazelnuts with balsamic vinaigrette, fried crispy onions and balsamic glaze

on parmesan risotto and grilled asparagus with a roasted heirloom tomato, garlic and white wine butter sauce

sashimi-grade ahi dusted in togarashi and Japanese 7 spice, seared rare and served with pineapple salsa, Thai basil fried rice, grilled asparagus, ponzu and beurre blanc

red coconut pineapple curry, sautéed peppers, onions, mushrooms, baby corn and shrimp over steamed jasmine rice, garnished with scallion and toasted coconut

grilled Zabuton steak over roasted garlic whipped potatoes with sauteeéd bean sprouts and portobello mushroom and grilled asparagus

wood-grilled chef's steak with chimichurri, garlic aioli and golden fries

sautéed gulf shrimp, garlic, lemon, tomato and white wine butter sauce with roasted garlic-truffle whipped potatoes and grilled asparagus

Thai basil fried rice with bell peppers, onions, jalapeños and cilantro, topped with a fresh lime and nuac cham, Dungeness crab and a sprout and herb salad

rosemary-marinated chicken, sun-dried tomatoes, roasted mushrooms and fresh fettuccine pasta tossed in a rosemary-Parmesan cream

cavatap pasta with five-cheese blend, topped with toasted crumbs and truffle oil

rosemary-grilled chicken breast, heirloom tomatoes, fresh mozzarella, pistachio pesto and balsamic glaze with fresh capellini pasta tossed with our slightly spicy pink vodka sauce and garnished with basil and parmesan cheese

pan-roasted, flour-dusted and egg-dipped chicken breast with a lemon-caper and artichoke butter sauce over capellini aglio e olio with wood-grilled asparagus

Parmesan-basil-panko breaded Alaskan cod with dill tartar sauce, coleslaw and malt vinegar reduction

blackened Alaskan cod, warm tortillas, chipotle cream, pico de gallo, lemon slaw, cotija cheese and lime, served with fresh tortilla chips, salsa ranchero and black bean and corn salsa

crispy tempura-fried chicken tenderloins, sautéed bell peppers, onions, baby corn, Thai bird chiles and cashews tossed in a traditional Chinese cashew sauce, served with steamed jasmine rice, scallions and sprouts

chargrilled American Wagyu, Cheddar, aioli, tomato jam, lettuce, sliced tomato and onion on a brioche bun, served with golden fries

tender, sliced roast beef, caramelized onions, sautéed mushrooms and provolone cheese on a griddled French roll, with auj jus, creamy horseradish and golden fries

crispy, fried, five-spice chicken breast, sriracha aioli, sweet soy slaw, pickles and tomato on a brioche bun, served with golden fries

American Wagyu patty, smoked brisket, bacon, double Cheddar, aioli and crispy onion straws on a brioche bun, served with golden fries

crispy wontons topped with melted three-cheese blend, ponzu, Thai marinated and wood-grilled chicken, peanut sauce, wasabi slaw, basil, jalapeño and roasted peanuts

golden, flash-fried tempura cauliflower tossed in a sweet chili maple-gochujang sauce and garnished with sesame seeds and scallions

fresh, Hawaiian style, big eye ahi tuna poke, pickled Yakima Valley asparagus, cream cheese and avocado rolled in seasoned sushi rice and toasted nori, garnished with roasted jalapeño jam, sriracha aioli, sushi sauce and micro red-vein sorrel

sautéed chicken, carrots and napa cabbage tossed in our sweet chili ponzu then garnished with basil, jalapeño and crispy glass noodles, served with hybrid romaine-iceberg lettuce cups

bamboo-steamed, fresh potstickers made with pork, scallions, ginger, garlic, soy and Shaoxing wine, served with a ponzu dipping sauce

wood-grilled, marinated beef kabobs served with gorgonzola and a chive potato croquette, gorgonzola cream and balsamic reduction

golden, flash-fried tempura oyster mushrooms served with umami-miso aioli and sweet chili sauce

flash-fried, crispy calamari tossed in a basil agrodolce and garnished with pickled peppers

crispy tempura white gulf shrimp and asparagus served with sweet chili sauce

a perfect blend of fresh Dungeness crab, vegetables, herbs and spices folded with a savory custard and panko, oven-roasted and served with corn succotash, spiced tomato jam and garlic aioli

creamy, intense lobster bisque with cognac crème fraiche and chive

house-cured and hardwood-smoked salmon, sautéed bacon, celery, onion, garlic, diced red potatoes, corn and thyme in a creamy shellfish broth

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

crispy romaine with house-made Caesar dressing, focaccia croutons, parmesan and lemon

artisan romaine-iceberg, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

cut romaine hearts, house-made Caesar dressing, focaccia croutons, shaved parmesan cheese and lemon

marinated and wood-grilled American wagyu spider steak, served on cut romaine hearts tossed with blue cheese dressing, avocado, chopped egg, bacon, cherry tomatoes and blue cheese, garnished with crispy fried onions and balsamic reduction

tequila-marinated and grilled wild, white gulf shrimp, roasted bell peppers, black bean and corn salsa, scallions, Oaxaca cheese and chopped romaine tossed with roasted poblano green goddess dressing, garnished with avocado, tortilla chips, grilled lime and jalapeño

wood-grilled, Asian herb-marinated Snake River Farms American wagyu spider steak with roasted garlic whipped potatoes, tempura asparagus, sautéed sesame bean sprouts and portobello mushrooms, finished with a ginger ponzu

applewood-fired Big Glory Bay king salmon filet, served with parmesan risotto, French petite green beans, dark cherry compote and chardonnay beurre-blanc

sashimi-grade ahi dusted in Japanese 7-spice, seared rare and served with fresh pineapple salsa, basil fried rice, grilled asparagus, ponzu and beurre blanc

togarashi-dusted and sautéed wild white gulf shrimp and king salmon, sweet onions, red bell peppers and shiitake mushrooms tossed in a mild red curry coconut cream, served with steamed jasmine rice, toasted coconut, mango chutney, macadamia nuts and basil

Chef Derrin's signature Dungeness crab cakes on sautéed corn succotash with smoked tomato fondue, garlic aioli, spiced tomato jam and chardonnay beurre-blanc

sautéed gulf shrimp, heirloom cherry tomatoes, whole roasted garlic, and crushed chili tossed with a light chardonnay butter sauce and freshly angel hair pasta, garnished with fresh grated parmesan cheese and basil

cold water, sweet Maine lobster tails, marinated in lemon, olive oil, garlic and local herbs, grilled over applewood and served with a cognac-mustard-tarragon cream, roasted garlic whipped potatoes and grilled asparagus

Tender, flash-fried, chicken tenderloins, sautéed red bell peppers, sweet onion, Fresno chili and mushrooms tossed in a Shaoxing wine cashew sauce, served with fragrant jasmine rice, basil and toasted cashews

Tender, flour-dusted, pan-roasted chicken breast stuffed with provolone cheese and sage then wrapped with prosciutto, served with sautéed asparagus and heirloom cherry tomatoes, capellini aglio e olio and a cognac-fortified poultry pan jus

Cavatappi pasta and four-cheese sauce topped with melted cheese and golden, truffled panko crumbs

Fresh fettuccine pasta tossed with our rosemary-garlic parmesan cream sauce

Beer-battered true Alaskan cod and wild white gulf shrimp served with dill tartar sauce, wasabi-apple slaw, cocktail sauce, malt vinegar reduction and beer-battered fries

Blackened Alaskan cod, lemon slaw, Baja sauce, pico de gallo and cotija cheese on griddled corn tortillas, served with fresh chips, guacamole and salsa ranchera

Applewood-grilled 1/2-pound American wagyu patty, aged white cheddar cheese, garlic aioli, tomato jam, lettuce, tomato and red onion on a griddled brioche roll, served with beer-battered fries

24-hour, slow-cooked American gold label wagyu roast beef, sautéed mushrooms, caramelized onions and provolone cheese on a griddled French roll, served with au jus, creamy horseradish and beer-battered fries

Flour-dusted and flash-fried chicken breast glazed in a gochujang-apple BBQ sauce, topped with melted provolone cheese on a griddle brioche bun, with sriracha aioli, pickles and Yakima Valley Cosmic Crisp apple-wasabi slaw, served with rosemary fries

Ole Smokey Mango Habanero whiskey, tangerine mandarin purée, lime, and ginger beer

The Ultimate low cal/low sugar margarita! (under 250 cal) Cuervo Devils Reserve tequila, Triple sec, fresh lime juice, monk fruit syrup, muddled orange, thai basil black pepper purée, and a dash of Aztec chocolate bitters

Titos vodka, fresh lemon juice, triple sec and house simple

Blood orange and basil sorbet, Giffard passion fruit liquor, Sparkling Wine and chilled with liquid nitrogen

Tito's vodka, Giffard Lychee liquor, lemon, simple syrup, Lychee purée, Raspberry puree and soda

Pisco, Brovo Amaro, Giffard passion fruit liquor, Drambuie, lemon, chai bitters, hibiscus simple syrup, and egg whites

Choice of: Chili pepper vodka, Tito's vodka or Kurveball BBQ whiskey, with Dimitri's seasoning, lime, olive juice, celery bitters and tomato juice

Browned butter washed Bulleit bourbon, spiced pear nectar reduction, orange bitters, Brovo Amaro and Licor 43

Jameson orange, Malibu rum, lime, coconut creme, rose syrup topped with blue curacao foam

Titos vodka, fresh lemon, house simple and sparkling wine

Muddled mint and blackberry, Tangerine mandarin puree, coconut creme, lime juice, and sprite

Muddled orange, fresh lemon juice, Spiced pear nectar reduction and sprite

Choice of: creamsicle, strawberry, blackberry, vanilla or lavender topped with cream and whip

Lychee puree, raspberry puree, muddled raspberry, lime, oj and club soda

Please ask your server for current draft selections

Budweiser, Bud Light, Corona, Stella Artois, Michelob Ultra, Coors Light, White Claw, Wicked D's Baked Apple Cider, Irish Death, Heineken 0/0 N/A

Coke, Diet Coke, Sprite, Barq's Rootbeer, Mr. Pibb

Flavors: Peach, Mango, Raspberry, Strawberry, Lavender, Blackberry, Vanilla

L'Ecole No 41, Columbia Valley

Gilbert Cellars, Yakima Valley

Naches Heights, Yakima Valley

Frenzy, New Zealand

Antolin Cellars, Yakima Valley

Gilbert Cellars, Yakima Valley

Jeio, Veneto Italy

Saracco, Italy

Treveri Cellars, Yakima Valley

Sheridan Envy, Yakima Valley

Gilbert Cellars Left Bank, Yakima Valley

Mercer Estates, Columbia Valley

Dona Paula Estate, Argentina

Alexandria Nicole Jet Black, Horse Heaven Hills

Whitman Hills Tinker, Yakima Valley

Quinta De La Rosa, Portugal

Evergreen Vineyard, Columbia Valley

L'Ecole Estate Vinyards, Columbia Valley

Abeja Estate, Walla Walla

Wilson Daniels, New Zealand

Long Shadows Vintners, Columbia Valley

Wautoma, Columbia Valley

Gilbert Cellars, Yakima Valley

Naches Heights Vineyard, Yakima Valley

NW Wine Collaborative, Columbia Valley

Antolin vineyards, Yakima Valley

Lobo Hills Wine Company, Yakima Valley

Saracco Family Vineyards, Italy

Treveri Cellars, Columbia Valley

Treveri Cellars, Columbia Valley

Enodav Wine Co, Yakima Valley

Destiny Ridge Vineyard, Horse Heaven Hills

Dona Paula Estate Vineyards, Argentina

Tanjuli Winery, Rattlesnake Hills

L'Ecole No 41, Columbia Valley

Mercer Estates Vineyards, Columbia Valley

Sheridan Vinyards, Yakima Valley

Canvasback wine, Red Mountain

JB Neufeld, Red Mountain

Hedges Family Estate, Red Mountain

Gilbert Cellars, Yakima Valley

Sheridan Vineyard, Yakima Valley

Gilbert Cellars, Yakima Valley

L'Ecole No 41, Walla Walla

Sheridan Vineyard, Yakima Valley

Whitman Hills Winery, Columbia Valley

Cooper Mountain Vineyards, Willamette Valley, OR

Domaine Drouhin, Dundee Hills, OR

chile, capers, olives and herbs tossed with a Mediterranean sweet and sour

Kobe beef skewers, seasoned steak fries, gorgonzola, balsamic

crisp wonton, ponzu chicken, wasabi slaw, basil, jalapeño

fried rice noodles, sautéed cabbage, carrots, Asian pulled chicken, basil, jalapeno and peanut in a savory ponzu broth

garlic-herb aioli, smoked poblano-corn salsa, tomato jam, balsamic

soy and lime vinaigrette, green papaya-pineapple slaw with ponzu and gochujang sauce

served with fresh chips

sweet chili sauce

steamed buns, herb salad, green papaya slaw, hoisin-sweet chili sauce

basil-parmesan panko crust, fries, tartar, lemon, slaw, malt reduction

San Marzano tomatoes, fresh basil, garlic, olive oil

rosemary parmesan cream, fresh pasta, roasted mushrooms, sun-dried tomatoes; grilled chicken | sautéed shrimp | grilled salmon

roasted garlic whipped potatoes, sautéed green beans, mushroom marsala pan sauce

slow roasted prime rib, sautéed mushrooms, provolone, caramelized onions, au jus, steak fries

aged white cheddar, lettuce, tomatoes, onion, tomato jam, aioli, bacon

aged white cheddar, smoked bacon, smoked brisket, kobe beef patty, fried onion, aioli

mixed greens, carrot, cucumber, tomato, crouton, your choice of dressing

house dressing, parmesan, brioche crouton; Available in small | large

romaine, chicken, salami, garbanzo, red pepper, tomato, mozzarella, creamy vinaigrette

bacon, apple, hazelnut, gorgonzola, chives, blue cheese dressing

American Kobe chef's cut, mixed greens, balsamic vinaigrette, roasted mushrooms, gorgonzola, candied walnuts, fried onion

mixed greens, sashimi ahi, hoisin vinaigrette, spicy soy, scallions, almonds, avocado, wonton, ginger

grilled romaine, smoked corn-poblano salsa, tequila lime shrimp, cumin-cilantro vinaigrette, cotija, avocado, charred lime, cilantro

tamale cake, cilantro crema, avocado, tomatillo

parmesan risotto, blackberry salsa, grilled asparagus, beurre blanc

sautéed prawns, crab, clams, fresh pasta, spicy vodka sauce, basil, parmesan cheese

roasted garlic whipped potatoes, grilled baby zucchini, beurre blanc, tomato jam

cheese blend, Dungeness crab, herbed bread crumbs

baby zucchini, wild mushrooms, parmesan + beurre-blanc, dungeness crab, manila clams, shrimp

fried rice, tempura green beans, green papaya-pineapple slaw, ponzu, beurre-blanc, lotus root

sautéed giant fresh water prawns, garlic, herbs, white wine, spices, roasted garlic whipped potatoes, charred asparagus

24-hour sous-vide, roasted apple bbq sauce, garlic whipped potatoes, charred asparagus

chile, capers, olives and herbs tossed with a Mediterranean sweet and sour

Kobe beef skewers, seasoned steak fries, gorgonzola, balsamic

crisp wonton, ponzu chicken, wasabi slaw, basil, jalapeño

fried rice noodles, sautéed cabbage, carrots, Asian pulled chicken, basil, jalapeno and peanut in a savory ponzu broth

garlic-herb aioli, smoked poblano-corn salsa, tomato jam, balsamic

soy and lime vinaigrette, green papaya-pineapple slaw with ponzu and gochujang sauce

served with fresh chips

sweet chili sauce

steamed buns, herb salad, green papaya slaw, hoisin-sweet chili sauce

basil-parmesan panko crust, fries, tartar, lemon, slaw, malt reduction

San Marzano tomatoes, fresh basil, garlic, olive oil

rosemary parmesan cream, fresh pasta, roasted mushrooms, sun-dried tomatoes; grilled chicken | sautéed shrimp | grilled salmon

roasted garlic whipped potatoes, sautéed green beans, mushroom marsala pan sauce

slow roasted prime rib, sautéed mushrooms, provolone, caramelized onions, au jus, steak fries

aged white cheddar, lettuce, tomatoes, onion, tomato jam, aioli, bacon

aged white cheddar, smoked bacon, smoked brisket, kobe beef patty, fried onion, aioli

mixed greens, carrot, cucumber, tomato, crouton, your choice of dressing

house dressing, parmesan, brioche crouton; Available in small | large

romaine, chicken, salami, garbanzo, red pepper, tomato, mozzarella, creamy vinaigrette

bacon, apple, hazelnut, gorgonzola, chives, blue cheese dressing

American Kobe chef's cut, mixed greens, balsamic vinaigrette, roasted mushrooms, gorgonzola, candied walnuts, fried onion

mixed greens, sashimi ahi, hoisin vinaigrette, spicy soy, scallions, almonds, avocado, wonton, ginger

grilled romaine, smoked corn-poblano salsa, tequila lime shrimp, cumin-cilantro vinaigrette, cotija, avocado, charred lime, cilantro

tamale cake, cilantro crema, avocado, tomatillo

parmesan risotto, blackberry salsa, grilled asparagus, beurre blanc

sautéed prawns, crab, clams, fresh pasta, spicy vodka sauce, basil, parmesan cheese

roasted garlic whipped potatoes, grilled baby zucchini, beurre blanc, tomato jam

cheese blend, Dungeness crab, herbed bread crumbs

baby zucchini, wild mushrooms, parmesan + beurre-blanc, dungeness crab, manila clams, shrimp

fried rice, tempura green beans, green papaya-pineapple slaw, ponzu, beurre-blanc, lotus root

sautéed giant fresh water prawns, garlic, herbs, white wine, spices, roasted garlic whipped potatoes, charred asparagus

24-hour sous-vide, roasted apple bbq sauce, garlic whipped potatoes, charred asparagus

chile, capers, olives and herbs tossed with a Mediterranean sweet and sour

house favorite

soy and lime vinaigrette, green papaya-pineapple slaw with ponzu and gochujang sauce

Sautéed Puget Sound manila clams, spicy andouille sausage, roasted poblanos, jalapeño lobster broth, grilled rosemary bread. Sub shrimp

crisp wonton, ponzu chicken, wasabi slaw, basil, jalapeño

24-hour braised short ribs, wild shrooms, onions, mozzarella, gorgonzola cream, balsamic

Kobe beef skewers, seasoned steak fries, gorgonzola, balsamic

bacon, gorgonzola, gorgonzola cream, chives

rosemary-parmesan cream sauce

slow cooked traditional pulled pork or blackened fish, cumin slaw, cotija, pico

classic house made caesar, romaine, parmesan cheese, fresh croutons

romaine, chicken, salami, garbanzo, red pepper, tomato, mozzarella, fresh peas, creamy vinaigrette

fresh warm tortilla chips

Johnsons Orchards roasted apple bbq sauce, provolone, green papaya slaw

chile, capers, olives and herbs tossed with a Mediterranean sweet and sour

house favorite

soy and lime vinaigrette, green papaya-pineapple slaw with ponzu and gochujang sauce

Sautéed Puget Sound manila clams, spicy andouille sausage, roasted poblanos, jalapeño lobster broth, grilled rosemary bread. Sub shrimp

crisp wonton, ponzu chicken, wasabi slaw, basil, jalapeño

24-hour braised short ribs, wild shrooms, onions, mozzarella, gorgonzola cream, balsamic

Kobe beef skewers, seasoned steak fries, gorgonzola, balsamic

bacon, gorgonzola, gorgonzola cream, chives

rosemary-parmesan cream sauce

slow cooked traditional pulled pork or blackened fish, cumin slaw, cotija, pico

classic house made caesar, romaine, parmesan cheese, fresh croutons

romaine, chicken, salami, garbanzo, red pepper, tomato, mozzarella, fresh peas, creamy vinaigrette

fresh warm tortilla chips

Johnsons Orchards roasted apple bbq sauce, provolone, green papaya slaw

sashim-grade ahi, crusted in Japanese 7 spice and seared rare, served with poke jus, Thai slaw, avocado mousse, sriracha aioli, tempura crumbs and chili threads

sashimi-grade ahi tuna poke, marinated tomato and avocado on seasoned sushi rice with sriracha aioli, sushi sauce, micro-greens and wonton chips

crispy, flash-fried, tempura-dipped cauliflower tossed in ponzu and gochujang, garnished with scallions

flash-fried calamari tossed with a Mediterranean agrodolce, Mama Lil's peppers and capers

ponzu-marinade chicken, crispy glass noodles, cabbage and carrots with peanuts, basil, and jalapeño, served with artisan romaine cups

two grilled American Wagyu beef kabobs and Gorgonzola potato croquette with Gorgonzola cream sauce and balsamic reduction

Chef Derrin's signature crab cakes, fire-roasted corn succotash, garlic aioli and spiced tomato jam

seared and steamed pot stickers served with ponzu, gochujang and hoisin greens

golden wontons topped with cheese, ponzu, Thai chicken, peanut sauce, slaw, basil, jalapeño and roasted peanuts

hand dipped, light and crispy tempura shrimp and asparagus with sweet chili sauce

smoked king salmon, sauteéd onion, celery, thyme and bacon in a cream -hickened clam nectar with Yukon Gold potatoes and sweet corn

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

house-made Caesar dressing, focaccia croutons, Parmesan, Asiago and lemon

hearts of romaine, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

chopped romaine hearts, Caesar dressing, focaccia croutons, Parmesan cheese and lemon

crispy tempura fried chicken tenderloins tossed in our sweet and spicy orange-soy glaze, sugar snap peas, baby corn, heirloom cherry tomatoes, red bell peppers, scallions, baby greens and napa cabbage tossed in a mandarin orange-sweet chili vinaigrette garnished with crispy wonton strips

baby greens, cherry tomatoes, Gorgonzola cheese, sautéed mushrooms, red onions, roasted red peppers and roasted hazelnuts with balsamic vinaigrette, fried crispy onions and balsamic glaze

on parmesan risotto and grilled asparagus with a roasted heirloom tomato, garlic and white wine butter sauce

sashimi-grade ahi dusted in togarashi and Japanese 7 spice, seared rare and served with pineapple salsa, Thai basil fried rice, grilled asparagus, ponzu and beurre blanc

red coconut pineapple curry, sautéed peppers, onions, mushrooms, baby corn and shrimp over steamed jasmine rice, garnished with scallion and toasted coconut

grilled Zabuton steak over roasted garlic whipped potatoes with sauteeéd bean sprouts and portobello mushroom and grilled asparagus

wood-grilled chef's steak with chimichurri, garlic aioli and golden fries

sautéed gulf shrimp, garlic, lemon, tomato and white wine butter sauce with roasted garlic-truffle whipped potatoes and grilled asparagus

Thai basil fried rice with bell peppers, onions, jalapeños and cilantro, topped with a fresh lime and nuac cham, Dungeness crab and a sprout and herb salad

rosemary-marinated chicken, sun-dried tomatoes, roasted mushrooms and fresh fettuccine pasta tossed in a rosemary-Parmesan cream

cavatap pasta with five-cheese blend, topped with toasted crumbs and truffle oil

rosemary-grilled chicken breast, heirloom tomatoes, fresh mozzarella, pistachio pesto and balsamic glaze with fresh capellini pasta tossed with our slightly spicy pink vodka sauce and garnished with basil and parmesan cheese

pan-roasted, flour-dusted and egg-dipped chicken breast with a lemon-caper and artichoke butter sauce over capellini aglio e olio with wood-grilled asparagus

Parmesan-basil-panko breaded Alaskan cod with dill tartar sauce, coleslaw and malt vinegar reduction

blackened Alaskan cod, warm tortillas, chipotle cream, pico de gallo, lemon slaw, cotija cheese and lime, served with fresh tortilla chips, salsa ranchero and black bean and corn salsa

crispy tempura-fried chicken tenderloins, sautéed bell peppers, onions, baby corn, Thai bird chiles and cashews tossed in a traditional Chinese cashew sauce, served with steamed jasmine rice, scallions and sprouts

chargrilled American Wagyu, Cheddar, aioli, tomato jam, lettuce, sliced tomato and onion on a brioche bun, served with golden fries

tender, sliced roast beef, caramelized onions, sautéed mushrooms and provolone cheese on a griddled French roll, with auj jus, creamy horseradish and golden fries

crispy, fried, five-spice chicken breast, sriracha aioli, sweet soy slaw, pickles and tomato on a brioche bun, served with golden fries

American Wagyu patty, smoked brisket, bacon, double Cheddar, aioli and crispy onion straws on a brioche bun, served with golden fries

sashim-grade ahi, crusted in Japanese 7 spice and seared rare, served with poke jus, Thai slaw, avocado mousse, sriracha aioli, tempura crumbs and chili threads

sashimi-grade ahi tuna poke, marinated tomato and avocado on seasoned sushi rice with sriracha aioli, sushi sauce, micro-greens and wonton chips

crispy, flash-fried, tempura-dipped cauliflower tossed in ponzu and gochujang, garnished with scallions

flash-fried calamari tossed with a Mediterranean agrodolce, Mama Lil's peppers and capers

ponzu-marinade chicken, crispy glass noodles, cabbage and carrots with peanuts, basil, and jalapeño, served with artisan romaine cups

two grilled American Wagyu beef kabobs and Gorgonzola potato croquette with Gorgonzola cream sauce and balsamic reduction

Chef Derrin's signature crab cakes, fire-roasted corn succotash, garlic aioli and spiced tomato jam

seared and steamed pot stickers served with ponzu, gochujang and hoisin greens

golden wontons topped with cheese, ponzu, Thai chicken, peanut sauce, slaw, basil, jalapeño and roasted peanuts

hand dipped, light and crispy tempura shrimp and asparagus with sweet chili sauce

smoked king salmon, sauteéd onion, celery, thyme and bacon in a cream -hickened clam nectar with Yukon Gold potatoes and sweet corn

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

house-made Caesar dressing, focaccia croutons, Parmesan, Asiago and lemon

hearts of romaine, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

chopped romaine hearts, Caesar dressing, focaccia croutons, Parmesan cheese and lemon

crispy tempura fried chicken tenderloins tossed in our sweet and spicy orange-soy glaze, sugar snap peas, baby corn, heirloom cherry tomatoes, red bell peppers, scallions, baby greens and napa cabbage tossed in a mandarin orange-sweet chili vinaigrette garnished with crispy wonton strips

baby greens, cherry tomatoes, Gorgonzola cheese, sautéed mushrooms, red onions, roasted red peppers and roasted hazelnuts with balsamic vinaigrette, fried crispy onions and balsamic glaze

on parmesan risotto and grilled asparagus with a roasted heirloom tomato, garlic and white wine butter sauce

sashimi-grade ahi dusted in togarashi and Japanese 7 spice, seared rare and served with pineapple salsa, Thai basil fried rice, grilled asparagus, ponzu and beurre blanc

red coconut pineapple curry, sautéed peppers, onions, mushrooms, baby corn and shrimp over steamed jasmine rice, garnished with scallion and toasted coconut

grilled Zabuton steak over roasted garlic whipped potatoes with sauteeéd bean sprouts and portobello mushroom and grilled asparagus

wood-grilled chef's steak with chimichurri, garlic aioli and golden fries

sautéed gulf shrimp, garlic, lemon, tomato and white wine butter sauce with roasted garlic-truffle whipped potatoes and grilled asparagus

Thai basil fried rice with bell peppers, onions, jalapeños and cilantro, topped with a fresh lime and nuac cham, Dungeness crab and a sprout and herb salad

rosemary-marinated chicken, sun-dried tomatoes, roasted mushrooms and fresh fettuccine pasta tossed in a rosemary-Parmesan cream

cavatap pasta with five-cheese blend, topped with toasted crumbs and truffle oil

rosemary-grilled chicken breast, heirloom tomatoes, fresh mozzarella, pistachio pesto and balsamic glaze with fresh capellini pasta tossed with our slightly spicy pink vodka sauce and garnished with basil and parmesan cheese

pan-roasted, flour-dusted and egg-dipped chicken breast with a lemon-caper and artichoke butter sauce over capellini aglio e olio with wood-grilled asparagus

Parmesan-basil-panko breaded Alaskan cod with dill tartar sauce, coleslaw and malt vinegar reduction

blackened Alaskan cod, warm tortillas, chipotle cream, pico de gallo, lemon slaw, cotija cheese and lime, served with fresh tortilla chips, salsa ranchero and black bean and corn salsa

crispy tempura-fried chicken tenderloins, sautéed bell peppers, onions, baby corn, Thai bird chiles and cashews tossed in a traditional Chinese cashew sauce, served with steamed jasmine rice, scallions and sprouts

chargrilled American Wagyu, Cheddar, aioli, tomato jam, lettuce, sliced tomato and onion on a brioche bun, served with golden fries

tender, sliced roast beef, caramelized onions, sautéed mushrooms and provolone cheese on a griddled French roll, with auj jus, creamy horseradish and golden fries

crispy, fried, five-spice chicken breast, sriracha aioli, sweet soy slaw, pickles and tomato on a brioche bun, served with golden fries

American Wagyu patty, smoked brisket, bacon, double Cheddar, aioli and crispy onion straws on a brioche bun, served with golden fries

Ole Smokey Mango Habanero whiskey, tangerine mandarin purée, lime, and ginger beer

The Ultimate low cal/low sugar margarita! (under 250 cal) Cuervo Devils Reserve tequila, Triple sec, fresh lime juice, monk fruit syrup, muddled orange, thai basil black pepper purée, and a dash of Aztec chocolate bitters

Titos vodka, fresh lemon juice, triple sec and house simple

Blood orange and basil sorbet, Giffard passion fruit liquor, Sparkling Wine and chilled with liquid nitrogen

Tito's vodka, Giffard Lychee liquor, lemon, simple syrup, Lychee purée, Raspberry puree and soda

Pisco, Brovo Amaro, Giffard passion fruit liquor, Drambuie, lemon, chai bitters, hibiscus simple syrup, and egg whites

Choice of: Chili pepper vodka, Tito's vodka or Kurveball BBQ whiskey, with Dimitri's seasoning, lime, olive juice, celery bitters and tomato juice

Browned butter washed Bulleit bourbon, spiced pear nectar reduction, orange bitters, Brovo Amaro and Licor 43

Jameson orange, Malibu rum, lime, coconut creme, rose syrup topped with blue curacao foam

Titos vodka, fresh lemon, house simple and sparkling wine

Muddled mint and blackberry, Tangerine mandarin puree, coconut creme, lime juice, and sprite

Muddled orange, fresh lemon juice, Spiced pear nectar reduction and sprite

Choice of: creamsicle, strawberry, blackberry, vanilla or lavender topped with cream and whip

Lychee puree, raspberry puree, muddled raspberry, lime, oj and club soda

Please ask your server for current draft selections

Budweiser, Bud Light, Corona, Stella Artois, Michelob Ultra, Coors Light, White Claw, Wicked D's Baked Apple Cider, Irish Death, Heineken 0/0 N/A

Coke, Diet Coke, Sprite, Barq's Rootbeer, Mr. Pibb

Flavors: Peach, Mango, Raspberry, Strawberry, Lavender, Blackberry, Vanilla

L'Ecole No 41, Columbia Valley

Gilbert Cellars, Yakima Valley

Naches Heights, Yakima Valley

Frenzy, New Zealand

Antolin Cellars, Yakima Valley

Gilbert Cellars, Yakima Valley

Jeio, Veneto Italy

Saracco, Italy

Treveri Cellars, Yakima Valley

Sheridan Envy, Yakima Valley

Gilbert Cellars Left Bank, Yakima Valley

Mercer Estates, Columbia Valley

Dona Paula Estate, Argentina

Alexandria Nicole Jet Black, Horse Heaven Hills

Whitman Hills Tinker, Yakima Valley

Quinta De La Rosa, Portugal

Evergreen Vineyard, Columbia Valley

L'Ecole Estate Vinyards, Columbia Valley

Abeja Estate, Walla Walla

Wilson Daniels, New Zealand

Long Shadows Vintners, Columbia Valley

Wautoma, Columbia Valley

Gilbert Cellars, Yakima Valley

Naches Heights Vineyard, Yakima Valley

NW Wine Collaborative, Columbia Valley

Antolin vineyards, Yakima Valley

Lobo Hills Wine Company, Yakima Valley

Saracco Family Vineyards, Italy

Treveri Cellars, Columbia Valley

Treveri Cellars, Columbia Valley

Enodav Wine Co, Yakima Valley

Destiny Ridge Vineyard, Horse Heaven Hills

Dona Paula Estate Vineyards, Argentina

Tanjuli Winery, Rattlesnake Hills

L'Ecole No 41, Columbia Valley

Mercer Estates Vineyards, Columbia Valley

Sheridan Vinyards, Yakima Valley

Canvasback wine, Red Mountain

JB Neufeld, Red Mountain

Hedges Family Estate, Red Mountain

Gilbert Cellars, Yakima Valley

Sheridan Vineyard, Yakima Valley

Gilbert Cellars, Yakima Valley

L'Ecole No 41, Walla Walla

Sheridan Vineyard, Yakima Valley

Whitman Hills Winery, Columbia Valley

Cooper Mountain Vineyards, Willamette Valley, OR

Domaine Drouhin, Dundee Hills, OR

Ole Smokey Mango Habanero whiskey, tangerine mandarin purée, lime, and ginger beer

The Ultimate low cal/low sugar margarita! (under 250 cal) Cuervo Devils Reserve tequila, Triple sec, fresh lime juice, monk fruit syrup, muddled orange, thai basil black pepper purée, and a dash of Aztec chocolate bitters

Titos vodka, fresh lemon juice, triple sec and house simple

Blood orange and basil sorbet, Giffard passion fruit liquor, Sparkling Wine and chilled with liquid nitrogen

Tito's vodka, Giffard Lychee liquor, lemon, simple syrup, Lychee purée, Raspberry puree and soda

Pisco, Brovo Amaro, Giffard passion fruit liquor, Drambuie, lemon, chai bitters, hibiscus simple syrup, and egg whites

Choice of: Chili pepper vodka, Tito's vodka or Kurveball BBQ whiskey, with Dimitri's seasoning, lime, olive juice, celery bitters and tomato juice

Browned butter washed Bulleit bourbon, spiced pear nectar reduction, orange bitters, Brovo Amaro and Licor 43

Jameson orange, Malibu rum, lime, coconut creme, rose syrup topped with blue curacao foam

Titos vodka, fresh lemon, house simple and sparkling wine

Muddled mint and blackberry, Tangerine mandarin puree, coconut creme, lime juice, and sprite

Muddled orange, fresh lemon juice, Spiced pear nectar reduction and sprite

Choice of: creamsicle, strawberry, blackberry, vanilla or lavender topped with cream and whip

Lychee puree, raspberry puree, muddled raspberry, lime, oj and club soda

Please ask your server for current draft selections

Budweiser, Bud Light, Corona, Stella Artois, Michelob Ultra, Coors Light, White Claw, Wicked D's Baked Apple Cider, Irish Death, Heineken 0/0 N/A

Coke, Diet Coke, Sprite, Barq's Rootbeer, Mr. Pibb

Flavors: Peach, Mango, Raspberry, Strawberry, Lavender, Blackberry, Vanilla

L'Ecole No 41, Columbia Valley

Gilbert Cellars, Yakima Valley

Naches Heights, Yakima Valley

Frenzy, New Zealand

Antolin Cellars, Yakima Valley

Gilbert Cellars, Yakima Valley

Jeio, Veneto Italy

Saracco, Italy

Treveri Cellars, Yakima Valley

Sheridan Envy, Yakima Valley

Gilbert Cellars Left Bank, Yakima Valley

Mercer Estates, Columbia Valley

Dona Paula Estate, Argentina

Alexandria Nicole Jet Black, Horse Heaven Hills

Whitman Hills Tinker, Yakima Valley

Quinta De La Rosa, Portugal

Evergreen Vineyard, Columbia Valley

L'Ecole Estate Vinyards, Columbia Valley

Abeja Estate, Walla Walla

Wilson Daniels, New Zealand

Long Shadows Vintners, Columbia Valley

Wautoma, Columbia Valley

Gilbert Cellars, Yakima Valley

Naches Heights Vineyard, Yakima Valley

NW Wine Collaborative, Columbia Valley

Antolin vineyards, Yakima Valley

Lobo Hills Wine Company, Yakima Valley

Saracco Family Vineyards, Italy

Treveri Cellars, Columbia Valley

Treveri Cellars, Columbia Valley

Enodav Wine Co, Yakima Valley

Destiny Ridge Vineyard, Horse Heaven Hills

Dona Paula Estate Vineyards, Argentina

Tanjuli Winery, Rattlesnake Hills

L'Ecole No 41, Columbia Valley

Mercer Estates Vineyards, Columbia Valley

Sheridan Vinyards, Yakima Valley

Canvasback wine, Red Mountain

JB Neufeld, Red Mountain

Hedges Family Estate, Red Mountain

Gilbert Cellars, Yakima Valley

Sheridan Vineyard, Yakima Valley

Gilbert Cellars, Yakima Valley

L'Ecole No 41, Walla Walla

Sheridan Vineyard, Yakima Valley

Whitman Hills Winery, Columbia Valley

Cooper Mountain Vineyards, Willamette Valley, OR

Domaine Drouhin, Dundee Hills, OR

crispy wontons topped with melted three-cheese blend, ponzu, Thai marinated and wood-grilled chicken, peanut sauce, wasabi slaw, basil, jalapeño and roasted peanuts

golden, flash-fried tempura cauliflower tossed in a sweet chili maple-gochujang sauce and garnished with sesame seeds and scallions

fresh, Hawaiian style, big eye ahi tuna poke, pickled Yakima Valley asparagus, cream cheese and avocado rolled in seasoned sushi rice and toasted nori, garnished with roasted jalapeño jam, sriracha aioli, sushi sauce and micro red-vein sorrel

sautéed chicken, carrots and napa cabbage tossed in our sweet chili ponzu then garnished with basil, jalapeño and crispy glass noodles, served with hybrid romaine-iceberg lettuce cups

bamboo-steamed, fresh potstickers made with pork, scallions, ginger, garlic, soy and Shaoxing wine, served with a ponzu dipping sauce

wood-grilled, marinated beef kabobs served with gorgonzola and a chive potato croquette, gorgonzola cream and balsamic reduction

golden, flash-fried tempura oyster mushrooms served with umami-miso aioli and sweet chili sauce

flash-fried, crispy calamari tossed in a basil agrodolce and garnished with pickled peppers

crispy tempura white gulf shrimp and asparagus served with sweet chili sauce

a perfect blend of fresh Dungeness crab, vegetables, herbs and spices folded with a savory custard and panko, oven-roasted and served with corn succotash, spiced tomato jam and garlic aioli

creamy, intense lobster bisque with cognac crème fraiche and chive

house-cured and hardwood-smoked salmon, sautéed bacon, celery, onion, garlic, diced red potatoes, corn and thyme in a creamy shellfish broth

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

crispy romaine with house-made Caesar dressing, focaccia croutons, parmesan and lemon

artisan romaine-iceberg, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

cut romaine hearts, house-made Caesar dressing, focaccia croutons, shaved parmesan cheese and lemon

marinated and wood-grilled American wagyu spider steak, served on cut romaine hearts tossed with blue cheese dressing, avocado, chopped egg, bacon, cherry tomatoes and blue cheese, garnished with crispy fried onions and balsamic reduction

tequila-marinated and grilled wild, white gulf shrimp, roasted bell peppers, black bean and corn salsa, scallions, Oaxaca cheese and chopped romaine tossed with roasted poblano green goddess dressing, garnished with avocado, tortilla chips, grilled lime and jalapeño

wood-grilled, Asian herb-marinated Snake River Farms American wagyu spider steak with roasted garlic whipped potatoes, tempura asparagus, sautéed sesame bean sprouts and portobello mushrooms, finished with a ginger ponzu

applewood-fired Big Glory Bay king salmon filet, served with parmesan risotto, French petite green beans, dark cherry compote and chardonnay beurre-blanc

sashimi-grade ahi dusted in Japanese 7-spice, seared rare and served with fresh pineapple salsa, basil fried rice, grilled asparagus, ponzu and beurre blanc

togarashi-dusted and sautéed wild white gulf shrimp and king salmon, sweet onions, red bell peppers and shiitake mushrooms tossed in a mild red curry coconut cream, served with steamed jasmine rice, toasted coconut, mango chutney, macadamia nuts and basil

Chef Derrin's signature Dungeness crab cakes on sautéed corn succotash with smoked tomato fondue, garlic aioli, spiced tomato jam and chardonnay beurre-blanc

sautéed gulf shrimp, heirloom cherry tomatoes, whole roasted garlic, and crushed chili tossed with a light chardonnay butter sauce and freshly angel hair pasta, garnished with fresh grated parmesan cheese and basil

cold water, sweet Maine lobster tails, marinated in lemon, olive oil, garlic and local herbs, grilled over applewood and served with a cognac-mustard-tarragon cream, roasted garlic whipped potatoes and grilled asparagus

Tender, flash-fried, chicken tenderloins, sautéed red bell peppers, sweet onion, Fresno chili and mushrooms tossed in a Shaoxing wine cashew sauce, served with fragrant jasmine rice, basil and toasted cashews

Tender, flour-dusted, pan-roasted chicken breast stuffed with provolone cheese and sage then wrapped with prosciutto, served with sautéed asparagus and heirloom cherry tomatoes, capellini aglio e olio and a cognac-fortified poultry pan jus

Cavatappi pasta and four-cheese sauce topped with melted cheese and golden, truffled panko crumbs

Fresh fettuccine pasta tossed with our rosemary-garlic parmesan cream sauce

Beer-battered true Alaskan cod and wild white gulf shrimp served with dill tartar sauce, wasabi-apple slaw, cocktail sauce, malt vinegar reduction and beer-battered fries

Blackened Alaskan cod, lemon slaw, Baja sauce, pico de gallo and cotija cheese on griddled corn tortillas, served with fresh chips, guacamole and salsa ranchera

Applewood-grilled 1/2-pound American wagyu patty, aged white cheddar cheese, garlic aioli, tomato jam, lettuce, tomato and red onion on a griddled brioche roll, served with beer-battered fries

24-hour, slow-cooked American gold label wagyu roast beef, sautéed mushrooms, caramelized onions and provolone cheese on a griddled French roll, served with au jus, creamy horseradish and beer-battered fries

Flour-dusted and flash-fried chicken breast glazed in a gochujang-apple BBQ sauce, topped with melted provolone cheese on a griddle brioche bun, with sriracha aioli, pickles and Yakima Valley Cosmic Crisp apple-wasabi slaw, served with rosemary fries

crispy wontons topped with melted three-cheese blend, ponzu, Thai marinated and wood-grilled chicken, peanut sauce, wasabi slaw, basil, jalapeño and roasted peanuts

golden, flash-fried tempura cauliflower tossed in a sweet chili maple-gochujang sauce and garnished with sesame seeds and scallions

fresh, Hawaiian style, big eye ahi tuna poke, pickled Yakima Valley asparagus, cream cheese and avocado rolled in seasoned sushi rice and toasted nori, garnished with roasted jalapeño jam, sriracha aioli, sushi sauce and micro red-vein sorrel

sautéed chicken, carrots and napa cabbage tossed in our sweet chili ponzu then garnished with basil, jalapeño and crispy glass noodles, served with hybrid romaine-iceberg lettuce cups

bamboo-steamed, fresh potstickers made with pork, scallions, ginger, garlic, soy and Shaoxing wine, served with a ponzu dipping sauce

wood-grilled, marinated beef kabobs served with gorgonzola and a chive potato croquette, gorgonzola cream and balsamic reduction

golden, flash-fried tempura oyster mushrooms served with umami-miso aioli and sweet chili sauce

flash-fried, crispy calamari tossed in a basil agrodolce and garnished with pickled peppers

crispy tempura white gulf shrimp and asparagus served with sweet chili sauce

a perfect blend of fresh Dungeness crab, vegetables, herbs and spices folded with a savory custard and panko, oven-roasted and served with corn succotash, spiced tomato jam and garlic aioli

creamy, intense lobster bisque with cognac crème fraiche and chive

house-cured and hardwood-smoked salmon, sautéed bacon, celery, onion, garlic, diced red potatoes, corn and thyme in a creamy shellfish broth

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

crispy romaine with house-made Caesar dressing, focaccia croutons, parmesan and lemon

artisan romaine-iceberg, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

cut romaine hearts, house-made Caesar dressing, focaccia croutons, shaved parmesan cheese and lemon

marinated and wood-grilled American wagyu spider steak, served on cut romaine hearts tossed with blue cheese dressing, avocado, chopped egg, bacon, cherry tomatoes and blue cheese, garnished with crispy fried onions and balsamic reduction

tequila-marinated and grilled wild, white gulf shrimp, roasted bell peppers, black bean and corn salsa, scallions, Oaxaca cheese and chopped romaine tossed with roasted poblano green goddess dressing, garnished with avocado, tortilla chips, grilled lime and jalapeño

wood-grilled, Asian herb-marinated Snake River Farms American wagyu spider steak with roasted garlic whipped potatoes, tempura asparagus, sautéed sesame bean sprouts and portobello mushrooms, finished with a ginger ponzu

applewood-fired Big Glory Bay king salmon filet, served with parmesan risotto, French petite green beans, dark cherry compote and chardonnay beurre-blanc

sashimi-grade ahi dusted in Japanese 7-spice, seared rare and served with fresh pineapple salsa, basil fried rice, grilled asparagus, ponzu and beurre blanc

togarashi-dusted and sautéed wild white gulf shrimp and king salmon, sweet onions, red bell peppers and shiitake mushrooms tossed in a mild red curry coconut cream, served with steamed jasmine rice, toasted coconut, mango chutney, macadamia nuts and basil

Chef Derrin's signature Dungeness crab cakes on sautéed corn succotash with smoked tomato fondue, garlic aioli, spiced tomato jam and chardonnay beurre-blanc

sautéed gulf shrimp, heirloom cherry tomatoes, whole roasted garlic, and crushed chili tossed with a light chardonnay butter sauce and freshly angel hair pasta, garnished with fresh grated parmesan cheese and basil

cold water, sweet Maine lobster tails, marinated in lemon, olive oil, garlic and local herbs, grilled over applewood and served with a cognac-mustard-tarragon cream, roasted garlic whipped potatoes and grilled asparagus

Tender, flash-fried, chicken tenderloins, sautéed red bell peppers, sweet onion, Fresno chili and mushrooms tossed in a Shaoxing wine cashew sauce, served with fragrant jasmine rice, basil and toasted cashews

Tender, flour-dusted, pan-roasted chicken breast stuffed with provolone cheese and sage then wrapped with prosciutto, served with sautéed asparagus and heirloom cherry tomatoes, capellini aglio e olio and a cognac-fortified poultry pan jus

Cavatappi pasta and four-cheese sauce topped with melted cheese and golden, truffled panko crumbs

Fresh fettuccine pasta tossed with our rosemary-garlic parmesan cream sauce

Beer-battered true Alaskan cod and wild white gulf shrimp served with dill tartar sauce, wasabi-apple slaw, cocktail sauce, malt vinegar reduction and beer-battered fries

Blackened Alaskan cod, lemon slaw, Baja sauce, pico de gallo and cotija cheese on griddled corn tortillas, served with fresh chips, guacamole and salsa ranchera

Applewood-grilled 1/2-pound American wagyu patty, aged white cheddar cheese, garlic aioli, tomato jam, lettuce, tomato and red onion on a griddled brioche roll, served with beer-battered fries

24-hour, slow-cooked American gold label wagyu roast beef, sautéed mushrooms, caramelized onions and provolone cheese on a griddled French roll, served with au jus, creamy horseradish and beer-battered fries

Flour-dusted and flash-fried chicken breast glazed in a gochujang-apple BBQ sauce, topped with melted provolone cheese on a griddle brioche bun, with sriracha aioli, pickles and Yakima Valley Cosmic Crisp apple-wasabi slaw, served with rosemary fries

crispy wontons topped with melted three-cheese blend, ponzu, Thai marinated and wood-grilled chicken, peanut sauce, wasabi slaw, basil, jalapeño and roasted peanuts

golden, flash-fried tempura cauliflower tossed in a sweet chili maple-gochujang sauce and garnished with sesame seeds and scallions

fresh, Hawaiian style, big eye ahi tuna poke, pickled Yakima Valley asparagus, cream cheese and avocado rolled in seasoned sushi rice and toasted nori, garnished with roasted jalapeño jam, sriracha aioli, sushi sauce and micro red-vein sorrel

sautéed chicken, carrots and napa cabbage tossed in our sweet chili ponzu then garnished with basil, jalapeño and crispy glass noodles, served with hybrid romaine-iceberg lettuce cups

bamboo-steamed, fresh potstickers made with pork, scallions, ginger, garlic, soy and Shaoxing wine, served with a ponzu dipping sauce

wood-grilled, marinated beef kabobs served with gorgonzola and a chive potato croquette, gorgonzola cream and balsamic reduction

golden, flash-fried tempura oyster mushrooms served with umami-miso aioli and sweet chili sauce

flash-fried, crispy calamari tossed in a basil agrodolce and garnished with pickled peppers

crispy tempura white gulf shrimp and asparagus served with sweet chili sauce

a perfect blend of fresh Dungeness crab, vegetables, herbs and spices folded with a savory custard and panko, oven-roasted and served with corn succotash, spiced tomato jam and garlic aioli

creamy, intense lobster bisque with cognac crème fraiche and chive

house-cured and hardwood-smoked salmon, sautéed bacon, celery, onion, garlic, diced red potatoes, corn and thyme in a creamy shellfish broth

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

crispy romaine with house-made Caesar dressing, focaccia croutons, parmesan and lemon

artisan romaine-iceberg, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

cut romaine hearts, house-made Caesar dressing, focaccia croutons, shaved parmesan cheese and lemon

marinated and wood-grilled American wagyu spider steak, served on cut romaine hearts tossed with blue cheese dressing, avocado, chopped egg, bacon, cherry tomatoes and blue cheese, garnished with crispy fried onions and balsamic reduction

tequila-marinated and grilled wild, white gulf shrimp, roasted bell peppers, black bean and corn salsa, scallions, Oaxaca cheese and chopped romaine tossed with roasted poblano green goddess dressing, garnished with avocado, tortilla chips, grilled lime and jalapeño

wood-grilled, Asian herb-marinated Snake River Farms American wagyu spider steak with roasted garlic whipped potatoes, tempura asparagus, sautéed sesame bean sprouts and portobello mushrooms, finished with a ginger ponzu

applewood-fired Big Glory Bay king salmon filet, served with parmesan risotto, French petite green beans, dark cherry compote and chardonnay beurre-blanc

sashimi-grade ahi dusted in Japanese 7-spice, seared rare and served with fresh pineapple salsa, basil fried rice, grilled asparagus, ponzu and beurre blanc

togarashi-dusted and sautéed wild white gulf shrimp and king salmon, sweet onions, red bell peppers and shiitake mushrooms tossed in a mild red curry coconut cream, served with steamed jasmine rice, toasted coconut, mango chutney, macadamia nuts and basil

Chef Derrin's signature Dungeness crab cakes on sautéed corn succotash with smoked tomato fondue, garlic aioli, spiced tomato jam and chardonnay beurre-blanc

sautéed gulf shrimp, heirloom cherry tomatoes, whole roasted garlic, and crushed chili tossed with a light chardonnay butter sauce and freshly angel hair pasta, garnished with fresh grated parmesan cheese and basil

cold water, sweet Maine lobster tails, marinated in lemon, olive oil, garlic and local herbs, grilled over applewood and served with a cognac-mustard-tarragon cream, roasted garlic whipped potatoes and grilled asparagus

Tender, flash-fried, chicken tenderloins, sautéed red bell peppers, sweet onion, Fresno chili and mushrooms tossed in a Shaoxing wine cashew sauce, served with fragrant jasmine rice, basil and toasted cashews

Tender, flour-dusted, pan-roasted chicken breast stuffed with provolone cheese and sage then wrapped with prosciutto, served with sautéed asparagus and heirloom cherry tomatoes, capellini aglio e olio and a cognac-fortified poultry pan jus

Cavatappi pasta and four-cheese sauce topped with melted cheese and golden, truffled panko crumbs

Fresh fettuccine pasta tossed with our rosemary-garlic parmesan cream sauce

Beer-battered true Alaskan cod and wild white gulf shrimp served with dill tartar sauce, wasabi-apple slaw, cocktail sauce, malt vinegar reduction and beer-battered fries

Blackened Alaskan cod, lemon slaw, Baja sauce, pico de gallo and cotija cheese on griddled corn tortillas, served with fresh chips, guacamole and salsa ranchera

Applewood-grilled 1/2-pound American wagyu patty, aged white cheddar cheese, garlic aioli, tomato jam, lettuce, tomato and red onion on a griddled brioche roll, served with beer-battered fries

24-hour, slow-cooked American gold label wagyu roast beef, sautéed mushrooms, caramelized onions and provolone cheese on a griddled French roll, served with au jus, creamy horseradish and beer-battered fries

Flour-dusted and flash-fried chicken breast glazed in a gochujang-apple BBQ sauce, topped with melted provolone cheese on a griddle brioche bun, with sriracha aioli, pickles and Yakima Valley Cosmic Crisp apple-wasabi slaw, served with rosemary fries

crispy wontons topped with melted three-cheese blend, ponzu, Thai marinated and wood-grilled chicken, peanut sauce, wasabi slaw, basil, jalapeño and roasted peanuts

golden, flash-fried tempura cauliflower tossed in a sweet chili maple-gochujang sauce and garnished with sesame seeds and scallions

fresh, Hawaiian style, big eye ahi tuna poke, pickled Yakima Valley asparagus, cream cheese and avocado rolled in seasoned sushi rice and toasted nori, garnished with roasted jalapeño jam, sriracha aioli, sushi sauce and micro red-vein sorrel

sautéed chicken, carrots and napa cabbage tossed in our sweet chili ponzu then garnished with basil, jalapeño and crispy glass noodles, served with hybrid romaine-iceberg lettuce cups

bamboo-steamed, fresh potstickers made with pork, scallions, ginger, garlic, soy and Shaoxing wine, served with a ponzu dipping sauce

wood-grilled, marinated beef kabobs served with gorgonzola and a chive potato croquette, gorgonzola cream and balsamic reduction

golden, flash-fried tempura oyster mushrooms served with umami-miso aioli and sweet chili sauce

flash-fried, crispy calamari tossed in a basil agrodolce and garnished with pickled peppers

crispy tempura white gulf shrimp and asparagus served with sweet chili sauce

a perfect blend of fresh Dungeness crab, vegetables, herbs and spices folded with a savory custard and panko, oven-roasted and served with corn succotash, spiced tomato jam and garlic aioli

creamy, intense lobster bisque with cognac crème fraiche and chive

house-cured and hardwood-smoked salmon, sautéed bacon, celery, onion, garlic, diced red potatoes, corn and thyme in a creamy shellfish broth

baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing

crispy romaine with house-made Caesar dressing, focaccia croutons, parmesan and lemon

artisan romaine-iceberg, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives

cut romaine hearts, house-made Caesar dressing, focaccia croutons, shaved parmesan cheese and lemon

marinated and wood-grilled American wagyu spider steak, served on cut romaine hearts tossed with blue cheese dressing, avocado, chopped egg, bacon, cherry tomatoes and blue cheese, garnished with crispy fried onions and balsamic reduction

tequila-marinated and grilled wild, white gulf shrimp, roasted bell peppers, black bean and corn salsa, scallions, Oaxaca cheese and chopped romaine tossed with roasted poblano green goddess dressing, garnished with avocado, tortilla chips, grilled lime and jalapeño

wood-grilled, Asian herb-marinated Snake River Farms American wagyu spider steak with roasted garlic whipped potatoes, tempura asparagus, sautéed sesame bean sprouts and portobello mushrooms, finished with a ginger ponzu

applewood-fired Big Glory Bay king salmon filet, served with parmesan risotto, French petite green beans, dark cherry compote and chardonnay beurre-blanc

sashimi-grade ahi dusted in Japanese 7-spice, seared rare and served with fresh pineapple salsa, basil fried rice, grilled asparagus, ponzu and beurre blanc

togarashi-dusted and sautéed wild white gulf shrimp and king salmon, sweet onions, red bell peppers and shiitake mushrooms tossed in a mild red curry coconut cream, served with steamed jasmine rice, toasted coconut, mango chutney, macadamia nuts and basil

Chef Derrin's signature Dungeness crab cakes on sautéed corn succotash with smoked tomato fondue, garlic aioli, spiced tomato jam and chardonnay beurre-blanc

sautéed gulf shrimp, heirloom cherry tomatoes, whole roasted garlic, and crushed chili tossed with a light chardonnay butter sauce and freshly angel hair pasta, garnished with fresh grated parmesan cheese and basil

cold water, sweet Maine lobster tails, marinated in lemon, olive oil, garlic and local herbs, grilled over applewood and served with a cognac-mustard-tarragon cream, roasted garlic whipped potatoes and grilled asparagus

Tender, flash-fried, chicken tenderloins, sautéed red bell peppers, sweet onion, Fresno chili and mushrooms tossed in a Shaoxing wine cashew sauce, served with fragrant jasmine rice, basil and toasted cashews

Tender, flour-dusted, pan-roasted chicken breast stuffed with provolone cheese and sage then wrapped with prosciutto, served with sautéed asparagus and heirloom cherry tomatoes, capellini aglio e olio and a cognac-fortified poultry pan jus

Cavatappi pasta and four-cheese sauce topped with melted cheese and golden, truffled panko crumbs

Fresh fettuccine pasta tossed with our rosemary-garlic parmesan cream sauce

Beer-battered true Alaskan cod and wild white gulf shrimp served with dill tartar sauce, wasabi-apple slaw, cocktail sauce, malt vinegar reduction and beer-battered fries

Blackened Alaskan cod, lemon slaw, Baja sauce, pico de gallo and cotija cheese on griddled corn tortillas, served with fresh chips, guacamole and salsa ranchera

Applewood-grilled 1/2-pound American wagyu patty, aged white cheddar cheese, garlic aioli, tomato jam, lettuce, tomato and red onion on a griddled brioche roll, served with beer-battered fries

24-hour, slow-cooked American gold label wagyu roast beef, sautéed mushrooms, caramelized onions and provolone cheese on a griddled French roll, served with au jus, creamy horseradish and beer-battered fries

Flour-dusted and flash-fried chicken breast glazed in a gochujang-apple BBQ sauce, topped with melted provolone cheese on a griddle brioche bun, with sriracha aioli, pickles and Yakima Valley Cosmic Crisp apple-wasabi slaw, served with rosemary fries