Delight in the flavors of the Northwest, from the coast’s fresh seafood to the lush valleys’ fruitful bounty. Experience BBQ the Northwest way.

Main Courses:

Alder Wood-Smoked Salmon:

Fresh salmon seasoned with a touch of brown sugar, salt, and pepper, then smoked over alder wood chips, which gives a distinctly NW touch.

Juniper Berry & Rosemary Grilled Venison Steaks:

Locally sourced venison marinated in juniper berries, rosemary, and a touch of NW wine.

Grilled Oysters with Herb Butter:

Oysters from the Pacific coast, grilled in their shells and brushed with a garlic and herb-infused butter.

NW Forest Mushroom:

A mix of local seasonal mushrooms such as chanterelles, morels, and porcinis, marinated and grilled, drizzled with truffle oil.

Sides:

Apple & Cabbage Slaw:

A nod to Washington’s apple orchards, this slaw combines sweet apples with crisp cabbage in a light mustard dressing.

Roasted Garlic and Chive Fingerling Potatoes:

Fingerling potatoes roasted to perfection with ample garlic and chives.

Grilled Asparagus with Hazelnut Pesto:

Tender asparagus spears grilled and topped with a rich Oregon hazelnut pesto.

Sauces & Dips:

Blackberry BBQ Sauce

A tangy and sweet sauce infused with ripe NW blackberries.

Creamy Dill & Cucumber Sauce:

Perfect for the smoked salmon, this sauce is refreshing and zesty.

Dessert:

Grilled Peaches with Cinnamon-Honey Drizzle:

Ripe NW peaches grilled until caramelized and then drizzled with a local honey infused with cinnamon.

Beverages:

Cascade Hop Pale Ales

Columbia Valley Wines