April 5 @ 8:00 am - 8:00 pm
Easter Brunch & Dinner
This Easter, let us do the cooking. Join us for a festive à la carte brunch and a beautifully prepared Easter dinner menu, all set against sweeping waterfront views and the warmth of the Fireside.
From spring-inspired dishes to meaningful moments around the table, we’re honored to be part of your holiday tradition. 💛
Brunch: 8am-2pm | Dinner: 4pm to 8pm
Menus subject to change without notice.
DINNER MENU
– SMALL PLATES –
Apple Glazed Scallops 25
Grilled Apple, Citrus Marinade
Manilla Clams 24
Chorizo Sausage, Shallots, White Wine, Garlic, Herbs, Butter
House-Made Agnolotti 21
Confit SpringRain Duck, Local Mushrooms, Sage Brown Butter
Kumamoto Oysters 29
Half Dozen on the Half Shell, Red Wine Mignonette, Parsley, Lemon
– SOUP & SALADS –
Red Kuri Squash Bisque 14
Saffron Infused Vegetable Broth, Fresh Herbs, Toasted Pepitas
Spinach Salad 14
Warm Mushroom Vinaigrette, Hardboiled Eggs, Shaved Red Onions
Chiogga Beet Caprese 13
Mystery Bay Goat Cheese, Shaved Red Onion, EVOO, Balsamic
– ENTRÉES –
Grilled Pork Chop 32
Beer Brined, Whipped Yukon Gold Potatoes, Roasted Romanesco
Country Natural Beef Flat Iron 42
Pommes Anna, Roasted Red Dog Farm Carrot, Brandy Deglaze, Green Peppercorns, Demi-Glace
Jidori Chicken 38
House-Made Fettuccini, Wild Mushrooms, Asparagus Tips, Confit Garlic Cream Sauce, Chive Oil
Wild Alaskan Halibut 45
Wild Mushrooms, Sautéed Rainbow Chard, Caviar Beurre Blanc
Stuffed Quillyute River Steelhead 37
Palouse Lentils, Wilted Spinach, Dungeness Crab, Camebert Cheese, Beurre Blanc
Snake River Farm Filet Mignon 52
Scalloped Potatoes, Buttered Asparagus, Honey-Mustard Glaze
SpringRain Duck 53
Crispy Parmesan Polenta, Roasted Carrots, Port Soaked Figs, Duck Demi Glace
