| Hours:
Monday – Thursday 4:30pm – 10pm
Friday
& Saturday 4:30pm – 11pm
Sunday 4pm – 10pm
Reservations recommended. See
Steak House Specials >
Calamari
Parmesan and panko
breaded calamari served with a chili-lime dipping sauce Thai
Beef Satay
Beef tenderloin skewered, charbroiled, basted with Thai
peanut sauce and served
with almond rice pilaf Steamed
Clams
Fresh local clams sautéed with garlic, tomato, fresh
spinach chiffonade and finished
with clam broth and chardonnay Jumbo
Prawn or Dungeness Crab Cocktail Prawn/Crab
Jumbo prawns or Dungeness
crab served in our tangy cocktail sauce Stuffed
Portobello Mushroom
Grilled Portobello mushroom filled with salmon,
halibut, shrimp, cheese, baked and
served with green peppercorn beurre blanc Crab
& Artichoke Dip
Artichoke hearts and Dungeness crab baked in a
creamy Parmesan cheese sauce and
served with grilled French baguette
Lucky
Eagle Award Winning Clam Chowder Lobster
Bisque
Rich and creamy lobster broth garnished with lobster meat and
a splash of sherry French Onion Soup
Onions, sherry and a rich beef consommé with a Provolone and Parmesan cheese
gratinee House Garden Salad
Fresh garden greens tossed with our house roasted garlic dressing Traditional
Caesar Salad
Romaine lettuce topped with traditional
Caesar dressing
ADD A SIDE TO ANY ENTREE
Shrimp
Coconut, Scampi or Baja style Lobster
8 oz. Australian tail baked or steamed Vegetables
Chef's choice of sautéed or steamed fresh vegetables Sautéed
Mushrooms
Button mushrooms sautéed in garlic, butter and Chardonnay
wine King Crab
Half pound of
steamed Alaskan king crab legs Peppercorn Style
Add to any steak cracked pepper crusted and brandied mushroom demi-glace
Served
with house garden salad and potato Filet
Mignon 6 oz $19.95/10 oz $26.95
Most tender cut of choice beef seasoned
with herbed olive oil Mesquite Tri Tip $19.95
10 oz. marinated tri-tip steak, mesquite smoked and charbroiled Traditional
New York Steak $22.95
The classic of all steaks cooked the way you
like it and topped with tobacco onions Top
Sirloin $21.95
12 oz. choice center-cut top sirloin smothered with
sautéed mushrooms T-bone Steak $23.95
Choice short loin cut in house and broiled to perfection Blackened
Rib Eye Steak $20.95
10 oz. Rib Eye steak rolled in Cajun seasoning
served sizzling on a skillet with a Bourbon demi-glace Hanger
Steak $18.95
Tender hanger steak charbroiled, topped with shiitake
mushrooms and balsamic demi-glace Chicken
Fried Steak $15.95
Pounded top sirloin breaded, grilled then smothered
with country gravy Surf and Turf $27.95
8 oz. top sirloin with choice of charbroiled salmon, coconut prawns or pan-fried
oysters Beef Medallions $22.95
Roasted beef tournedos finished with Thai-ginger au jus
Smoked Chicken and Mushroom Ravioli $15.95
Jumbo three cheese ravioli with sautéed chicken and mushrooms tossed in
a chipotle cream sauce Seafood Linguini
$19.95
Halibut, salmon, scallops and prawns in a light sun-dried tomato
cream sauce Gnocchi Bolognaise $14.95
Minced beef tenderloin slowly simmered in a zesty marinara sauce tossed with potato
pasta dumplings
Served with house garden salad and rice pilaf
Coconut
Prawns $19.95
Tender jumbo prawns with a crispy coconut coating served
with spicy marmalade Stuffed Halibut $19.95
Fresh Northwest halibut filet stuffed with shrimp and crab then finished with
a dill cream sauce Cedar Baked Salmon $18.95
Fresh King salmon baked on a cedar plank and basted with herbed olive oil King
Crab $29.95
One pound of center cut Alaskan king crab legs served with
drawn butter Pan-Fried Oysters $16.95
Fresh yearling oysters lightly floured and pan-fried to a golden brown Chicken
Oscar 18.95
Roasted breast of chicken topped with asparagus, Dungeness
crab and hollandaise sauce Chicken Cordon Bleu $17.95
Smoked ham and natural Swiss cheese are folded into a chicken breast topped with
Mornay sauce
SEASONAL
Soft Shell Crab
Cornmeal breaded
crab, fried crisp served on cucumber slaw. Crab
Cakes
Dungeness crab cakes pan seared and served with citrus buerre
blanc.
Crispy
Duck
Pan seared and roasted breast of duck finished with cherry-lager
sauce. Braised Lamb Shank
Low
simmered in a rich red wine demi-glace. Topped with fried leeks. Charbroiled
Steelhead
Fresh local caught Steelhead trout set on grapefruit buerre
blanc. Veal Schnitzel
Tender
veal breaded and pan-fried, served with braised red cabbage and apples. Charbroiled
Shark
Tender fillet charbroiled and basted with mandarin-sherry glaze.
Topped with avocado butter.
Prime Rib
Slow roasted Prime Rib carved table side and served with garlic mash potato, creamed
spinach, Yorkshire Pudding and a House Garden Salad 6 ounce
English cut
8 ounce Petite cut
12 ounce Casino cut
16 ounce Chairmanís
cut
Peach
Cobbler
Deep-dish cobbler served hot topped with Bourbon ice cream. | 
