Lunch MenuAvailable Now
|Monday||11:30AM – 01:30PM|
|Tuesday||11:30AM – 01:30PM|
|Wednesday||11:30AM – 01:30PM|
|Thursday||11:30AM – 01:30PM|
|Friday||11:30AM – 01:30PM|
Dinner MenuAvailable Later
|Sunday||05:00PM – 09:00PM|
|Monday||05:00PM – 09:30PM|
|Tuesday||05:00PM – 09:30PM|
|Wednesday||05:00PM – 09:30PM|
|Thursday||05:00PM – 09:30PM|
|Friday||05:00PM – 11:00PM|
|Saturday||05:00PM – 11:00PM|
within ·Open Now (View Available Hours)
Nichols farm yellow corn, potato, celery, and creme fraiche.
Arugula, walnuts, goat cheese, and citrus honey vinaigrette.
Romaine, arugula, gem lettuce, tomato, feta, crouton, and garlic-balsamic vinaigrette.
Grilled miller’s amish chicken breast, romaine, avocado, tomato, charred corn, crouton, and citrus honey vinaigrette.
Pacific Northwest albacore tuna, gem lettuce, tomato, boiled egg, olive, confit potato, shaved shallot, caper, and sweet-miso vinaigrette.
Sliced butcher’s steak, romaine, arugula, tomato, crispy pearl onion, parsley, fontinella, and A1 balsamic.
Hand-made burrata, heirloom tomato, whiskey balsamic, and toasted baguette.
Braised short rib, steak fries, jus, feta cheese, and pickled red onion.
Capers, ginger, onion, quail egg, and toasted baguette.
Celery, radish, lemon, and Granny Smith apple.
With spicy sweet chili sauce. Choice of three or five pieces.
Creamy chili sauce and yuzu.
Pesto, feta cheese, onion, lemon, and oyster mushrooms.
Black rice, parmesan, asparagus, and peas.
Mishima reserve wagyu beef, bibb lettuce, tomato,American cheese, and special sauce on a pretzel bun.
Mishima reserve wagyu beef, soft shell crab, black truffle aioli, bibb lettuce, American, provolone, and fried egg on a pretzel bun.
Mishima reserve wagyu beef, kimchi, applewood bacon bits, red onion, provolone, house spicy bourbon miso, and pretzel bun.
Mishima reserve wagyu beef, caramelized onions, cheddar, applewood-smoked bacon bits, house sweet BBQ sauce, and pretzel bun.
Three day house cured corned beef, sauerkraut, Russian dressing, fontinella, and rye.
Pacific Northwest seared tuna steak, grilled tomato, pickled onion, provolone, spinach, fennel, tartar, and sourdough.
Atlantic cod, house slaw, tartar, and sourdough.
House slaw, cheddar, sweet BBQ sauce, and brioche bun.
Chateau royal duck and sauterne wine blend, caramelized onions, foie gras mousse, and toasted bun.
Grilled tomato, garlic-balsamic, fontinella, mixed greens, and challah.
Miller’s amish chicken breast, avocado, tomato, pickled red onion, bibb lettuce, provolone, spicy mayo, and brioche bun.
Atlantic cod, house slaw, malt vinegar aioli, and brioche bun.
Sliced butcher’s steak, rosemary, natural cut steak fries, and black truffle aioli.
Slow cooked Midwestern chuck, roasted carrots, peas, caramelized pearl onions, natural beef jus, and roasted garlic mashed potatoes.
Pan seared pacific Northwest filet, lemon dill butter sauce, baby bok choy, and roasted carrots.
Slow cooked New Zealand lamb, creamy grits, pesto, and whiskey-balsamic.
Handmate fettuccine pasta, sauteed shrimp, mussels, tomatoes, and house pesto sauce.