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Starters
ARTISAN CHEESE BOARD
Chef’s selection of farmstead cheeses—paired with any combination of seasonal fruits, nuts, vegetables, meats, and breads, all locally sourced.
*Price and selection vary on season | *See server
SEASONS’ MUSSELS
White wine, butter and garlic, herb vinaigrette steamed whole mussels, fresh basil, tomatoes, French baguette ˚ GF
A full pound 15.99
CRAB CAKES
Blue crab, jalapeno corn relish, house-made tartar, fried basil leaf 9.50
SESAME SOY EDAMAME
Fried garlic, hot chilies ‘n’ sea salt ˚ GF 8
IDAHO NACHOS
Russet potato slices, cheese, chilies, pico, sour cream, scallions ˚ GF 11
Add pulled chicken, or bacon 3 | 2
FRENCH ONION SOUP
Caramelized onions, natural beef and veal bone broth, croutons, swiss Gruyere, Parmesan 8
SOUP OF THE MOMENT 5 | 7
BISTRO SIDE SALAD ˚ GF 6.99
CAESAR SIDE SALAD ˚ GF 4.99
Salads
ROASTED BEETS SALAD
Arugula, thyme braised lentil salad, golden balsamic vinaigrette,
goat cheese ˚ GF 11
MINI BEETS SALAD ˚ GF 8
SEA COBB
Chilled scallops, bay shrimp, artisan savoy blend, golden balsamic vinaigrette, avocado, Gorgonzola, tomatoes ˚ GF
13.50 | 17.50
CAESONS
A well-dressed Caesar: chopped romaine, balsamic tomatoes, pickled red onions, rustic croutons, parm crisp ˚ GF 8 | 11
Extra delicious with chicken 4
or four grilled shrimp 6.50
APPLE ALMOND SALAD
Kale, Fuji apples, dried cherries, toasted almonds, honey lemon vinaigrette, and crumbled Feta cheese.
11.50 | 15.50
SOUP ‘N’ SALAD
The soup of the moment paired alongside a side bistro or Caesar salad 11
*Sub French Onion Soup 2.50
Burgers and more!
All burgers and sandwiches come with the choice of one sauce, if requested
KOBE PUB BURGER **
Idaho’s Snake River Farms American Kobe, caramelized onion tartar, Tillamook Oregon cheddar, tomatoes, leaf lettuce, pickle slices, fresh hand-cut fries 16
GRILLED CHICKEN CLUB
Caramelized onion tartar, avocado, applewood smoked bacon, tomatoes, leaf lettuce, fresh hand-cut fries 14.50 | Go fried! 2.50
FALAFEL BURGER
Golden chick pea fritter, hummus, roasted red peppers, Sriracha aioli, tomatoes, leaf lettuce, fresh hand-cut fries 12.75
BUTTERMILK FRIED CHICKEN SANDWICH
Smoked jalapeno-honey mayo, pickles, red cabbage slaw, fresh hand-cut fries 16.50
SEASONS’ B.L.T.
Hill’s applewood smoked bacon from Pendleton Oregon, vine-ripened tomatoes, leaf lettuce, mayo, artisan bread, fresh hand-cut fries 12.50
EXTRAORDINARY GRILLED CHEESE
Artisan bread, herb parmesan grilled, broiled cheddar cream cheese, tomato basil dip, fresh hand-cut fries 14.50
Sub yam fries or a side salad for hand-cut fries 2 | French onion soup 2.50
Sliders5.50 each or a trio for 15 Blue Crab, jalapeno corn relish, tartar Kobe Beef, caramelized onion tarter, Hill’s bacon, Tillamook cheddar New York Steak, creamy horseradish sauce, Gouda, savoy blend, tomato
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Specialties
STEAK OF THE MOMENT
Chargrilled choice steak, roasted garlic mashed potatoes, seasonal fresh vegetables ˚ GF
*Price and cut vary on availability | *See server
Add four grilled shrimp 6.50 | or scallops 8.50 | or ½ lb. of crab 12
WILD SEASONAL SALMON
White Cane Fisheries finest pan-seared wild salmon from Bristol Bay, lemon basil butter, winter hash ˚ GF 25
BUTTERMILK CHICKEN
Hand-breaded, green chili pan gravy, roasted Anaheim peppers, seasonal fresh vegetables, cheddar scallion biscuits, smashed potatoes 21.50
STREET TACOS
Blackened Fish – taco slaw, pineapple-mango salsa, Sriracha aioli
Chicken – taco slaw, roasted chicken sauce, pico, Sriracha aioli
Steak – taco slaw, cucumber kimchi, pico, Sriracha aioli 18.50
FISH & CHIPS
Ale battered cod, fresh hand-cut fries, delicious with malt vinegar! 15 | 18
CHICKEN QUESADILLA
Grilled chicken, large flour tortilla, cheddar and jack cheese, roasted green chilies, Seasons’ pico, sour cream 15
SEASONS’ MUSHROOM RISOTTO
Seasonal selection of forest mushrooms, garlic, onions, vegetable broth, parmesan, arugula pistachio gremolata, Romanesco cauliflower ˚ GF 24.50
Add four grilled shrimp 6.50 | or scallops 8.50
*Note:˚ GF denotes that the dish is or can be prepared gluten free, simply ask your server
** Seasons’ Wine List is only available via the PDF link at the top of the page.