Wine & Dine

Getting Here Grounds Tour

RESTAURANT AT ALDERBROOK

BREAKFAST MENU

Breakfast

NORTHWEST OMELETTE
bay shrimp, dungeness crab, spinach, parmesan, choice of toast, breakfast potatoes  19

OMELETTE DU JOUR
changes daily, choice of toast, breakfast potatoes  12

OLYMPIC SUNRISE
two eggs any style, choice of bacon or sausage & toast, breakfast potatoes  12

DUNGENESS CRAB BENEDICT
crab cakes, hollandaise, poached eggs, breakfast potatoes  22

EGGS BENEDICT
canadian bacon, house-made english muffin, poached eggs, hollandaise, breakfast potatoes  14

STEEL CUT OATMEAL
seasonal fruit compote or brown sugar & maple creme fraiche  9

HUCKLEBERRY WAFFLE
honey huckleberry greek yogurt, choice of bacon or sausage  12

CINNAMON ROLL FRENCH TOAST
maple creme fraiche, powdered sugar, choice of sausage or bacon  14

BREAKFAST SANDWICH
over-easy egg, cheddar, bacon, whole grain croissant, breakfast potatoes  12

ALDERBROOK PARFAIT
house-made granola, honey huckleberry greek yogurt, fresh berries  9

BAGEL & SMOKED SALMON
whipped cream cheese, capers, shaved onions, cucumbers  14

SMOKED SALMON SCRAMBLE
mascarpone, chives, choice of toast, breakfast potatoes  15

SIDES

BACON or SAUSAGE  4
FRESH FRUIT  6
MUFFIN  3
CINNAMON ROLL  5
BREAKFAST POTATOES  3

 

Menu subject to change

Washington state law requires us to inform you that consuming raw or under-cooked meats or eggs may increase your risk of food borne illness

Executive Chef, Josh Delgado
Executive Sous Chef, Adam Hagen
Pastry Chef, Boyd Borland

BRUNCH MENU

Brunch

PADDLER’S FARE

NORTHWEST OMELETTE
bay shrimp, dungeness crab, spinach, parmesan, choice of toast, breakfast potatoes  19

OMELETTE DU JOUR
changes daily, choice of toast, breakfast potatoes  12

OLYMPIC SUNRISE
two eggs any style, choice of bacon or sausage & toast, breakfast potatoes  12

DUNGENESS CRAB BENEDICT
crab cakes, hollandaise, poached eggs, breakfast potatoes  22

EGGS BENEDICT
canadian bacon, house-made english muffin, poached eggs, hollandaise, breakfast potatoes  14

SMOKED SALMON SCRAMBLE
mascarpone, chives, choice of toast, breakfast potatoes  15

STEEL CUT OATMEAL
seasonal fruit compote or brown sugar & maple creme fraiche  9

HUCKLEBERRY WAFFLE
honey huckleberry greek yogurt, choice of bacon or sausage  12

CINNAMON ROLL FRENCH TOAST
maple creme fraiche, powdered sugar, choice of sausage or bacon  14

BREAKFAST SANDWICH
over-easy egg, cheddar, bacon, whole grain croissant, breakfast potatoes  12

ALDERBROOK PARFAIT
house-made granola, honey huckleberry greek yogurt, fresh berries  9

BAGEL & SMOKED SALMON
whipped cream cheese, capers, shaved onions, cucumbers  14

SIDES

BACON or SAUSAGE  4
FRESH FRUIT  6
MUFFIN  3
CINNAMON ROLL  5
BREAKFAST POTATOES  3

HIKER’S FARE

SEASONAL SOUP
bowl  10  cup  7

ALDERBROOK CLAM CHOWDER
bowl  12  cup  8

CHOPPED COBB iceberg & romaine lettuce, bleu cheese, cured tomatoes, poached egg, champagne vinaigrette, dungeness crab, bacon-wrapped prawns  18

HEIRLOOM TOMATO herbed mozzarella, aged balsamic, pistachios 14

GRAND MARNIER PRAWNS arugula, sesame seeds, citrus aioli  17

WASHINGTON CLAMS white wine butter sauce, lemon, focaccia crouton  15

MARINATED CHICKEN SANDWICH garlic aioli, fontina, cured tomatoes, arugula, multigrain baguette, choice of fries or greens  14

ALDERBROOK BURGER smoked cheddar, pickled onions, butter lettuce, tomato aioli, brioche bun, choice of fries or greens  14
add candied bacon  3

CRAB MELT grilled semolina & cheese bread, artichoke hearts, tomato, cheddar, gruyere, herb salad, choice of fries or greens  19

NEW YORK STEAK & FRIES roasted garlic & sweet onion relish  19

CAMPANELLE & CHEESE  cheddar bechamel, toasted bread crumbs  10
add dungeness crab  10

ASIAGO SWISS CHARD RAVIOLI sauteed mushrooms, confit carrots, corn cream, grilled corn  16

Menu subject to change

Washington state law requires us to inform you that consuming raw or under-cooked meats or eggs may increase your risk of food borne illness

Executive Chef, Josh Delgado
Executive Sous Chef, Adam Hagen
Pastry Chef, Boyd Borland

 

LUNCH MENU

Lunch

SMALL

SEASONAL SOUP
bowl  10  cup  7

ALDERBROOK CLAM CHOWDER
bowl  12  cup  8

CHOPPED COBB iceberg & romaine lettuce, bleu cheese, cured tomatoes, poached egg, champagne vinaigrette, dungeness crab, bacon-wrapped prawns  18

ROASTED BEET SALAD baby greens, chevre, thyme honey, candied pecans  10

GRAND MARNIER PRAWNS arugula, sesame seeds, citrus aioli  17

CAESAR SALAD baby romaine lettuce, parmesan cheese, white anchovy, focaccia crouton  half  9   full  12

LOCAL GREENS strawberry-rhubarb vinaigrette, marinated cucumbers, sunflower seeds  9

MIDS

DUNGENESS CRAB CAKE preserved tomato cream, herb oil, caramelized onion-pine nut & tomato relish  22

WASHINGTON CLAMS white wine butter sauce, lemon, focaccia crouton  15

FULL

FISH & CHIPS tartar sauce, coleslaw  16

ALDERBROOK BURGER smoked cheddar, pickled onions, butter lettuce, tomato aioli, brioche bun, choice of fries or greens  14
add candied bacon  3

MARINATED CHICKEN SANDWICH garlic aioli, fontina, cured tomatoes, arugula, multigrain baguette, choice of fries or greens  14

CAMPANELLE & CHEESE  cheddar bechamel, toasted bread crumbs  10
add dungeness crab  10

CRAB MELT grilled semolina & cheese bread, artichoke hearts, tomato, cheddar, gruyere, herb salad, choice of fries or greens  19

NEW YORK STEAK & FRIES roasted garlic & sweet onion relish  19

ASIAGO SWISS CHARD RAVIOLI sauteed mushrooms, confit carrots, corn cream, grilled corn  16

Menu subject to change

Washington state law requires us to inform you that consuming raw or under-cooked meats or eggs may increase your risk of food borne illness

Executive Chef, Josh Delgado
Executive Sous Chef, Adam Hagen

DINNER MENU

Dinner

SMALL

SEASONAL SOUP  cup  7

LOCAL MIXED GREENS strawberry-rhubarb vinaigrette, marinated cucumbers, sunflower seeds  9

ARUGULA SALAD two-faced bleu cheese, quinoa, smoked almonds, red wine vinaigrette  10

CAESAR SALAD baby romaine, focaccia crouton, parmesan, white anchovy  9

ROASTED BEET SALAD baby greens, chevre, thyme honey, candied pecans  10

 

MIDS

GRAND MARNIER PRAWNS arugula, sesame seeds, citrus aioli  17

CALAMARI greens, pickled peppers, japanese mayo  12

LAMB SAUSAGE grilled pea vines, pickled onions, pickled mustard seeds, farm egg  14

WASHINGTON CLAMS white wine butter sauce, lemon, focaccia crouton  15

DUNGENESS CRAB CAKE preserved tomato cream, herb oil, caramelized onion-pine nut & tomato relish  22

FULL

RISOTTO  foraged mushrooms, baby squash, confit carrots, asparagus, parmesan  21

SEARED SEA SCALLOPS  fregola sarda, cipollini onions, carrots, white wine butter sauce  34

PACIFIC NW SALMON herbed spaetzle, peas, leeks, herloom cherry tomatoes  34

FILET MIGNON yukon gold potatoes, french green beans, port demi-glace  37

ALASKAN HALIBUT blue bird farro, oil cured tomatoes, fava beans, english peas, fennel, herb pistou  36

NORTHWEST CHICKEN glazed carrots, parmesan gnudi, parmesan broth, pine nuts  27

ANDERSON RANCH LAMB LOIN israeli cous cous, fennel confit, green beans, lamb & fig demi  36

RR RANCH BEEF TENDERLOIN marbled potatoes, onion soubise, foraged mushrooms  44

 

Menu subject to change

Washington state law requires us to inform you that consuming raw or under-cooked meats or eggs may increase your risk of food borne illness

Executive Chef, Josh Delgado
Executive Sous Chef, Adam Hagen

DESSERT

Dessert

SEASONAL CRISP sweet crumble topping, chantilly cream, see Server for today’s selection  – 9
a la mode – 3

PEANUT BUTTER MOUSSE CAKE peanut butter & chocolate mousse, chocolate cake, milk chocolate butter cream  – 9

BROWNIE TOWER almond marzipan, cream cheese, chocolate ganache – 9

CHEESECAKE see Server for today’s selection – 8

STICKY TOFFEE PUDDING brandy soaked cardamon date cake, caramel sauce, chantilly cream, vanilla cardamon salt- 8

VANILLA BEAN CREME BRULEE a classic favorite  – 7

OLYMPIC MOUNTAIN ICE CREAM AND SORBET 1 scoop – 3, 2 scoops – 5, 3 scoops – 7

Pastry Chef Boyd Borland

Ports & Dessert Wine

Port is produced from grapes grown in the Douro Valley in Portugal. A ruby port is usually aged for two years and is ready to drink soon after it is bottled. A tawny port is aged for multiple years, and various vintages give the Port a light, golden color.

Taylor Fladgate Ruby Port – 10/96
black currant, cherry
Taylor Fladgate Tawny Port – 10/96
berry, butterscotch, jam
Taylor Fladgate 10 Year Tawny Port – 8/78
wood, plum
Taylor Fladgate 20 Year Tawny Port – 15/105 
cherry, nut, orange flower
Taylor Fladgate 30 Year Tawny Port – 26/240
black currant, cherry
Mosquito Fleet “Griffersen” Reserve 2010 Port – 15/100
plum, raisin, black cherry
RWC Historic Series “New York Malmsey” Madeira – 12/105
cherry, molasses, tobacco, brown sugar

KIDS MENU

Kid’s Menu

 

MAIN COURSES

Includes a children’s size pop, milk or juice.
Choose a main course and any two sides.

Chicken Strips  9
Fried Halibut  11
Grilled Steelhead  15
Grilled Chicken Breast  11
Mac & Cheese  8
Spaghetti & Meatballs  10
Cheeseburger  9

HOT SIDES

Cup of Soup, Roasted Potatoes, French Fries, Sauteed Green Beans, Broccoli, Baby Carrots, Sweet Potato Fries

COLD SIDES

Green Salad, Coleslaw, Side of Fruit, Yogurt, Orange Slices, Sliced Tomatoes, Celery & Carrots with Ranch Dressing

DESSERT

Ice Cream or Sorbet  3

KID’S BREAKFAST

Includes a children’s size pop, milk or juice.

2 Egg Breakfast  2 eggs served with choice of sausage or bacon & toast  10

Mini Waffle house-made waffles, whipped cream, maple syrup, choice of sausage or bacon  10

Whole Grain Oatmeal choice of maple creme fraiche & brown sugar or seasonal fruit compote  8

Breakfast Sandwich english muffin, bacon, cheese, egg, breakfast potatoes  12

French Toast texas toast, powdered sugar, maple syrup, choice of sausage or bacon  10

Ham & Cheddar Scramble served with fruit  10

Kid’s Continental Breakfast seasonal fruit, choice of apple dumpling or muffin  9

Eggs Benedict canadian bacon, poached egg, english muffin, hollandaise, breakfast potatoes  12

WINE LIST

Wine List

WINES BY THE GLASS

CHAMPAGNE & SPARKLING

Treveri Brut, Columbia Valley WA – 9
Avissi Prosecco, Italy – 10
Chandon Rose or Brut 187ml Split, California NV – 20
Chandon Brut Classic 375ml Split, California NV – 34

WHITE WINE

Chardonnay – Canoe Ridge Expedition, Horse Heaven Hills WA 2012 – 9
Chardonnay –  Nine Hats, Columbia Valley WA 2013 – 13
Sauvignon Blanc – Two Vines, Columbia Valley WA 2013 – 9
Sauvignon Blanc – Lodmell Cellars, Columbia Valley WA 2012 – 10
Pinot Gris – Canoe Ridge Expedition, Horse Heaven Hills WA 2012 – 9
Pinot Gris – Adelsheim, Willamette Valley OR 2013 – 11
Riesling – Chateau St. Michelle, Columbia Valley WA 2012 – 9
Rose – Ross Andrew, Columbia Valley WA 2012 – 9
Rose – Julia’s Dazzle, Columbia Valley WA 2013 – 10

RED WINE

Cabernet – Canoe Ridge Expedition, Horse Heaven Hills WA 2013 – 9
Cabernet – Amavi Cellars, Walla Walla Valley WA 2011 – 16
Merlot – Canoe Ridge Expedition, Horse Heaven Hills WA 2011 – 9
Merlot – Novelty Hill, Columbia Valley WA 2011 – 12
Pinot Noir – Rex Hill Split, Willamette Valley OR 2012 – 38
Pinot Noir – Cooper Hill, Willamette Valley OR 2012 – 11
Syrah – Boomtown, Columbia Valley WA 2010 – 9
Malbec – Altos Del Plata, Mendoza Argentina 2012 – 10
Red Blend – Canoe Ridge Expedition, Horse Heaven Hills WA 2013 – 9
Red Blend- Goose Ridge “G3”, Columbia Valley WA 2011 – 10
Red Blend – Lodmell Cellars Sublime, Columbia Valley WA 2009 – 13

CHAMPAGNE & BUBBLY

Argyle Brut, Willamette Valley OR 2010 – 62
Avissi Prosecco, Italy NV – 39
Chandon, Blanc de Noirs CA NV – 52
Gruet Brut, Albuquerque NM NV – 39
Marchesi di Gresy Moscato La Serra, Piedmont Italy 2013 – 41
Moët & Chandon “Ice Imperial” Champagne, France NV – 151
Louis Roederer Brut Champagne, France NV – 91
Piper-Heidsieck Brut Champagne, France NV – 88
Treveri Brut, Columbia Valley WA – 36
Veuve Clicquot “Yellow Brut”, A Reims France – 135

CHARDONNAY

Baer “Shard”, Columbia Valley WA 2013 – 53
Browne, Columbia Valley WA 2012 – 68
Cakebread, Napa CA 2012 – 98
Canoe Ridge Expedition, Horse Heaven Hills WA 2012 – 36
Januik, Columbia Valley WA 2012 – 62
Kendal Jackson “Grand Reserve”, Santa Barbara County CA 2011 – 49
Nine Hats, Columbia Valley WA 2013 – 56
Novelty Hill, Columbia Valley WA 2013 -46
“O”, Columbia Valley WA 2011 – 40
Sonoma-Cutrer, Russian River CA 2013 – 51
Stags Leap, Napa Valley CA 2012 – 58

SAUVIGNON BLANC

Alleromb, Walla Walla WA 2012 – 91
Cliff Lede, Napa Valley CA 2013
 – 48
Craggy Range, Marlborough New Zealand 2013 – 46
Lodmell Cellars, Columbia Valley WA 2013 – 39
Matthews, Columbia  Valley WA 2013 – 47 
Two Vines, Columbia Valley WA 2013
 – 36

PINOT GRIS

Adelsheim, Willamette Valley OR 2013 – 44
Canoe Ridge Expedition, Walla Walla WA 2013 – 36
Cooper Hill, Willamette Valley OR 2013 – 38
Kim Crawford, Marlborough New Zealand 2013 – 41
Ponzi, Willamette Valley OR 2013 – 46

RIESLING

Chateau St. Michelle, Columbia Valley WA 2012 – 36
Domaine Schlumberger, Alsace France 2008 – 74
Januik, Columbia Valley WA 2013 – 55
Frost Bitten Ice Riesling, Yakima WA 2013 – 35
Long Shadows “Poet’s Leap”, Columbia Valley WA 2013 – 49
Mercer, Yakima Valley WA 2010 – 41
Nine Hats, Columbia Valley WA 2012 – 46

OTHER WHITES

àMaurice Cellars Viognier, Walla Walla WA 2012 – 61
Bonterra Viognier, Mendocino County CA 2011 – 47
Cadaretta “SBS,” Columbia Valley WA 2012 – 49
Daulny Sancerre, White Loire Valley France 2012 – 58
DeLille Cellars “Chaleur Estate” Blanc, Columbia Valley WA 2012 – 92
Dowsett Family Gewurtztraminer, Columbia Valley WA 2012 – 55
Waitsburg Cellars “Chevray”, Columbia Valley WA 2012 – 46
Apolloni Rose, Willamette Valley OR 2012 – 39
Julia’s Dazzle Rose, Columbia Valley WA 2013 – 41
Ross Andrews Rose, Columbia Valley WA 2013 – 38

CABERNET SAUVIGNON

Abeja, Columbia Valley WA 2011 – 130
Amavi Cellars, Walla Walla Valley WA 2012 – 65
Andrew Januik, Stone Cairn 2011 – 92
Browne, Columbia Valley WA 2011 – 68
Cadaretta, Columbia Valley WA 2010 – 75
Canoe Ridge Expedition, Horse Heavan Hills WA 2013 – 36
Dusted Valley, Columbia Valley WA 2011 – 72
DeLille “Four Flags,” Red Mountain WA 2011, 2012 – 155
Double Back, Walla Walla Valley WA 2009 – 190
Francis Coppola Directors, Sonoma CA 2012 – 55
Joel Gott “815”, Napa CA 2012 – 45
Jordan, Alexander Valley CA 2010 – 129
Leonetti Cellars, Walla Walla WA 2011 – 210
Obelisco Estate, Red Mountain WA 2011 – 125
Powers, Columbia Valley WA 2013 – 40
Shafer “Hillside Select”, Stags Leap CA 2007 – 330
Shafer “Hillside Select”, Stags Leap CA 2008 – 350
Shafer “One Point Five”, Stags Leap CA 2010 – 150
Stags Leap, Napa Valley CA 2011 – 110
Upchurch, Red Mountain WA 2011 – 149
Zolo Reserve, Mendoza Argentina 2011 – 49

MERLOT

Abeja, Columbia Valley WA 2012 – 110
Apex, Columbia Valley WA 2009 – 64
Browne, Columbia Valley WA 2011 – 72
Cakebread, Napa CA 2010 – 122
Canoe Ridge Expedition, Horse Heaven Hills WA 2012 – 36
Couvillion, Columbia Valley WA 2009 – 68
Duck Horn Vineyards, Napa Valley CA 2009 – 119
Januik, Columbia Valley WA 2011 – 64
Leonetti Cellars, Walla Walla WA 2008 – 180
Leonetti Cellars Reserve, Walla Walla WA 2008 – 320
Long Shadows Pedestal, Columbia Valley, WA 2011 – 125
Novelty Hill, Columbia Valley WA 2012 – 52
Pepper Bridge, Walla Walla Valley 2008 – 110
Revelry, Columbia Valley WA 2010 – 38
Stags Leap, Napa Valley CA 2007 – 90
Stonestreet “Lost Pine,” Alexander Valley CA 2007 – 112

PINOT NOIR

Adelsheim, Willamette Valley OR 2013 – 65
Argyle, Willamette Valley OR 2013 – 51
Cloudline, Willamette Valley OR 2013 – 47
Cooper Hill, Willamette Valley OR 2013 – 43
Domaine Carneros, Napa CA 2011 – 79
Domaine Droughin, Willamette Valley OR 2013 – 89
Emeritus, Russian River Valley CA 2011 – 85
Gran Moraine, Dundee OR 2012 – 85
Kendall Jackson, Jackson Estate Anderson Valley CA 2013 – 52
La Crema, Willamette Valley OR 2012 – 66
Ponzi Tavola, Willamette Valley OR 2012 – 52
Rex Hill, Willamette Valley OR 2012 – 73
Ross Andrew, Willamette Valley OR 2012 – 43

SYRAH

Boomtown, Columbia Valley WA 2011 – 36
Corvus, Red Mountain WA 2010 – 68
Doyenne “Signature”, Yakima Valley WA 2011 – 95
Dusted Valley “Stained Tooth,” Walla Walla WA 2011 – 72
Dutton Goldfield, Russian River Valley CA 2008 – 90
Finnigan’s Daughter, Red Mountain WA – 50
Long Shadows “Sequel,” Columbia Valley WA 2010 – 120
Masquerade, Columbia Valley WA 2010 – 59
Stags Leap Petite Syrah, Napa Valley CA 2008 – 99
Sweet Valley Syrah, Walla Walla WA 2012 – 75
Walter Dacon “Appanage”, Yakima Valley WA 2008 – 105
Walter Dacon “C’est Belle”, Yakima Valley WA 2009 – 75

SHIRAZ

d’Arenberg “The Dead Arm,” McLaren Vale Australia 2008 – 111
Molly Dooker “Blue Eyed Boy,” Australia 2012 – 99
Molly Dooker “Carnival of Love,” Australia 2010 – 169
Molly Dooker “The Boxer,” Australia 2010 – 56
Shingleback “The Davey Estate,” McLaren Vale Australia 2011 – 54

ZINFANDEL

Kenwood “Jack London”, Sonoma Mountain CA 2011 – 47
Seghesio Sonoma, CA 2012 – 62
Seven Deadly Zins, Graton, CA 2011 – 40

MALBEC

Altos Del Plata Mendoza Argentina 2012 – 39
Altocedro, Mendoza Argentina 2012 – 44
A’maurice, Walla Walla WA 2010 – 90
Enrique Foster, Mendoza Argentina 2012 – 55
Hand of God “Old Vine,” Maipu Argentina 2010 – 149

RED BLENDS

Alleromb, Columbia Valley WA 2010 – 175
Baer “Ursa,” Columbia Valley WA 2009 – 84
Baer “Arctos,” Columbia Valley WA 2010 – 93
Beaucastel Chateauneuf-du Pape, France 2008 – 144
Bridesmaid Red, Napa Valley CA 2009 – 90
Canoe Ridge Expedition, Horse Heaven Hills,WA 2013 – 36
Chateau Ste. Michelle Indian Wells, Columbia Valley 2011 – 49
Col Solare Red Blend, Columbia Valley WA 2011 – 120
Delille Chaleur Estate, Columbia Valley WA 2008 – 189
Delille Cellars D2, Columbia Valley, WA 2012 – 115
Dominus, Napa Valley CA 2010 – 250
Dominus “Napa Nook,” Napa Valley CA 2009 – 129
Domigo Molina “Tannat,” Argentina 2007 – 52
Doyenne “AIX,” Red Mountain WA 2010 – 75
Goose Ridge “G3,” Columbia Valley WA 2012 – 40
Hand of God “Fingerpring Series,” Uco Valley Argentina 2010 – 99
J. Lohr “Cuvee Pom”, Paso Robles CA 2006 – 88
JM Cellars “Margaret’s Vineyard Estate Red”, Walla Walla WA 2009 – 115
Leviathan, St. Helena CA 2010 – 105
Lodmell Cellars “Sublime,” Columbia Valley WA 2010 – 49
Long Shadows “Chester-Kidder,” Columbia Valley WA 2010 – 94
Long Shadows “Pirouette,” Columbia Valley WA 2011 – 115
Mathews Claret, Columbia Valley WA 2011 – 65
Mosquito Fleet Meritage, Columbia Valley WA 2011 – 105
Nine Hats Sangiovese, Columbia Valley WA 2008 – 48
Robert Karl Claret, Horseheaven Hills WA 2010 – 57

PORTS & DESSERT WINES

Mosquito Fleet “Griffersen,” Columbia Valley WA –  15/100
Taylor Fladgate Tawny Port, NV – 10/96
Taylor Fladgate Ruby Port – 10/96
Taylor Fladgate 10 Year Tawny Port – 8/78
Taylor Fladgate 20 Year Tawny Port – 15/105
Taylor Fladgate 30 Year Tawny Port – 26/240

BAR MENU

Bar Menu

Happy Hour

Monday-Friday 3-6pm

Friday 9pm-Midnight

$4 DRAFT BEERS $4 WELL DRINKS $5 GLASSES OF SELECT WINES

(AVAILABLE IN LOUNGE ONLY) (UNAVAILABLE FOR TAKE-OUT OR TO-GO)

DRAFT BEER

Please see server for seasonal draft beer selection

BOTTLED BEER

Budweiser
Bud Light
Coors Light
Corona

Corona Light
Alaskan Amber
Blue Moon
Pyramid Hefeweizen
St. Pauli NA
Black Butte Porter
Guinness
Angry Orchard

WINE BY GLASS

CHAMPAGNE & SPARKLING
Treveri Brut, Columbia Valley WA – 9
Avissi Prosecco, Italy – 10
Chandon “American Summer” Blanc de Noirs, CA NV – split 15

WHITE
Chardonnay – Canoe Ridge Expedition, Horse Heaven Hills WA 2012 – 9
Chardonnay –  Nine Hats, Columbia Valley WA 2013 – 13
Sauvignon Blanc – Lodmell Cellars, Columbia Valley WA 2012 – 10
Pinot Gris – Canoe Ridge Expedition, Horse Heaven Hills WA 2012 – 9
Pinot Gris – Adelsheim, Willamette Valley OR 2013 – 11
Riesling – Chateau St. Michelle, Columbia Valley WA 2012 – 9
Rose Ross Andrew, Columbia Valley WA 2012 – 9
Rose Julia’s Dazzle, Columbia Valley WA 2013 – 10

RED
Cabernet – Canoe Ridge Expedition, Horse Heaven Hills WA 2012 – 9
Cabernet – Amavi Cellars, Walla Walla Valley WA 2011 – 16
Merlot – Canoe Ridge Expedition, Horse Heaven Hills WA 2011 – 9
Merlot – Novelty Hill, Columbia Valley WA 2011 – 12
Pinot Noir – Cooper Hill, Willamette Valley OR 2012 – 11
Syrah – Boomtown, Columbia Valley WA 2010 – 9
Red Blend – Goose Ridge “G3”, Columbia Valley WA 2011 – 10
Red Blend – Lodmell Cellars Sublime, Columbia Valley WA 2009 – 13

VODKA

Absolut
Absolut Citron
Absolut Mandarin
Badger Pocket Black Peppercorn
Belvedere
Ciroc
Svedka
Grey Goose
Ketel One
Ketel One Orange
Smirnoff Whipped
Stoli
Stoli Vanil
Wishkah River Honey
Skip Rock Vodka (Potato)
Wild Roots Raspberry Infused Vodka
Wild Roots Marionberry Infused Vodka

WHISKEY

Basil Velvet
Bulleit Rye
Bushmills
Crown Royal

Crown Royal Apple
Crown Royal XO
Jack Daniel’s
Jack Daniels Single Barrel
Jameson 12 year
Pendleton
Seagrams 7
Fireball

RUM

Warship Silver
Warship Spiced
Bacardi

Bacardi 151
Captain Morgan Spiced
Captain Morgan White
Malibu Coconut
Meyers

GIN

Beefeater
Bombay
Bombay Sapphire
Hendricks
Tanqueray

SCOTCH

Chivas 12 year
Famous Grouse
Glenlivet 12 year
Glenmorangie 10 year
Glenmorangie 18 year
Glenmorangie Lasanta
Johnie Walker Black
Johnie Walker Red
Laphroaig 10 year
Macallan 12 year
Oban 14 year

BOURBON

Basil Hayden’s
Blanton’s

Booker’s
Bulleit
Knob Creek
MacNaughton
Makers Mark
Woodford Reserve

LIQUEURS

Bailey’s
Bailey’s Mint
Di Saronno
Amaretto

Godiva Liqueur
Goldschlager
Grand Marnier
Hypnotique
Jaegermeister
Kahlua
Le Tourment Vert
Pallini Limoncello
Pernod
Rumplemintz
Sambuca
St. Germain
Southern Comfort
Tuaca X-Rated

TEQUILA

1800 Coconut
Don Julio Blanco
Don Julio Reposado
Sauza Blue 100% Agave Silver
Milagro Select Barrel Reserve Blanco
Patron Silver
Sauza Hornitos Reposado
Tres Generaciones Reposado
Corralejo Reposado
Deleon 100% Agave Silver
Deleon Reposado

COGNACS

Christian Brother’s
Courvoisier VS
Courvoisier VSOP
Hennessy VS
Hennessy VSOP
Hennessy XO
 

LOUNGE

CAESAR SALAD baby romaine lettuce, parmesan cheese, white anchovy, focaccia crouton  half  9   full  12

FISH & CHIPS tartar sauce, coleslaw  16

CAMPANELLE & CHEESE  cheddar bechamel, toasted bread crumbs  10
add dungeness crab  10

CALAMARI greens, pickled peppers, japanese mayo  12

WASHINGTON CLAMS white wine butter sauce, lemon, focaccia crouton  15

GRAND MARNIER PRAWNS arugula, sesame seeds, citrus aioli  17

HUMMUS PLATE  grilled pita, marinated feta, mixed olives, oil cured tomatoes, pickled vegetables  13

NEW YORK STEAK & FRIES roasted garlic & sweet onion relish  19

ALDERBROOK BURGER smoked cheddar, pickled onions, butter lettuce, tomato aioli, brioche bun, choice of fries or greens  14
add candied bacon  3

MARINATED CHICKEN SANDWICH garlic aioli, fontina, cured tomatoes, arugula, multigrain baguette, choice of fries or greens  14

 

SPECIALTY COCKTAILS

HOOD CANAL COSMO kettle one orange vodka, muddled with oranges and limes, triple sec, shaken with pomegranate juice – $10

BASIL BERRY MARGARITA el jimador blanco tequila, fresh basil, lime juice, strawberry puree, tiple sec, served up  – $10

BLACKBERRY MOJITO captain morgan’s white rum, mint, limes, blackberries, soda and simple syrup – $12

SPICE OF LIFE BLOODY MARY badger pocket black peppercorn vodka, spicy house-made tomato juice, served with an array of garnishments including our signature crab claw – $13

RASPBERRY LEMON DROP wild roots raspberry vodka, triple sec, house-made sour – $11

MIST IN THE MOUNTAINS grand marnier raspberry peach, peach puree, bubbly – $10

SIDEWAYS SHIRLEY svedka cherry vodka, vanilla vodka, coke – $8

HONEY MARTINI wishkah river honey vodka, lavender honey simple syrup – $11

GIN REFRESHER tanqueray 10 gin, cucumber, rosemary served as a martini – $11

COFFEE & CREAM old busker coffee liqueur, whipped vodka, over ice with cream – $10

WASHINGTON APPLE crown royal apple, cranberry juice, apple pucker, served on the rocks – $11

Happy Hour

GRAND MARNIER PRAWNS three tiger prawns, arugula, sesame seeds, citrus aioli  9

CALAMARI greens, pickled peppers, japanese mayo  9

WASHINGTON CLAMS white wine butter sauce, lemon, focaccia crouton  7

HUMMUS PLATE  grilled pita, marinated feta, mixed olives, oil cured tomatoes, pickled vegetables  7

KOBE BEEF SLIDERS tomato aioli, candied bacon, butter lettuce, picked onions, smoked cheddar  9

FRIES choice of regular, garlic, truffle or sweet potato, served with garlic aioli  5

CAMPANELLE & CHEESE  cheddar bechamel, toasted bread crumbs  5
add dungeness crab  10

Menu subject to change

Washington state law requires us to inform you that consuming raw or under-cooked meats or eggs may increase your risk of food borne illness

Executive Chef, Josh Delgado
Executive Sous Chef, Adam Hagen


PATIO MENU

PATIO MENU

SALADS & SHARABLES

GRILLED WASHINGTON ASPARAGUS sheep milk fondue, fried capers – 10 

WEDGE SALAD candied bacon, oil-cured tomatoes, marinated olives, “two faced” bleu dressing – 9

FIG & PIG grilled focaccia, prosciutto, toasted hazelnuts, fig jam, smoked bleu cheese – 12

HEIRLOOM TOMATO SALAD candied pine nuts, balsamic syrup, whipped herb ricotta, baby basil – 12

FRIES (choice of) truffle-parmesan, garlic – 7, sea salt – 5

MAIN COURSE

FISH TACOS crispy halibut, macerated cabbage, crema, house salsa, pickled onions & cilantro – 13

PLANKED SEASONAL VEGGIES roasted garlic aioli, hummus, olive tapenade – 10

LARGE PLATES

choice of fries or greens

SMOKED SHORTIES braised boneless short ribs, house-pickled vegetables, white bbq sauce – 14 

MARINATED & GRILLED STEELHEAD pecan romesco, parlsey & lemon salad – 14

GRILLED CHICKEN herb & citrus marinade, lemon aioli – 12

BEEF BURGER smoked cheddar cheese, candied bacon, bibb lettuce, pickled onions, tomato aioli, brioche bun – 15

 

CANAL KID

choice of fries or greens

CHICKEN STRIPS – 8

FISH & CHIPS – 9

BEEF DOGS – 6

DESSERT

ICE CREAM SANDWICH chocolate chip cookies, vanilla olympic mountain ice cream- 5

STRAWBERRY SHORT CAKE lemon curd, whipped chantilly – 7

 

Washington state law requires us to inform you that consuming raw or under-cooked meats or eggs may increase your risk of food borne illness

PARTIES OF 6 OR MORE WILL BE BILLED ON ONE CHECK

Executive Chef, Josh Delgado
Executive Sous Chef, Adam Hagen

OYSTER 101

Locally Grown & Harvested Oysters

Ask your server about which oysters are currently in season & available

HAMA HAMA BLUE POOL OYSTERS

Tumbled oysters grown on the Hama Hama farm, Blue Pools taste bright and crisp with a creamy, crunch texture.  Unlike beach grown oysters, they spend the majority of their time underwater feeding and can capture algae suspended in the water column.  This varied and plentiful algal diet results in a more pronounced vegetable finish.

HAMA HAMA SEA COW OYSTERS

They are rich and creamy, with a more pronounced metallic finish than most oysters.  Because they are tumbled, they have a deep cup and consistent shape.  Sea Cows are named after the Steller Sea Cow, an extinct kelp-eating manatee that once lived up and down the Pacific Coast.

HAMA HAMA BOOMSTICK OYSTERS

In the early 20th century, residents of South Puget Sound used local waterways to transport floating rafts of old growth logs to area mills.  Logs called boomsticks were used to tie the log booms together.  Today, these oysters grow in those same waterways and their name pays homage to the history of the region while invoking a future economy based on clean estuaries and sustainable resource production.  The oysters are grown in lay-flat bags in Hammersley Inlet, an oyster growing region known for producing full-flavored, creamy Pacific oysters with a metallic finish.

KUSSHI OYSTERS

Kusshi oysters have an ultra-clean, mildly sweet flavor that is perfect for oyster newbies and connoisseurs alike. They are grown in floating trays and tumbled aggressively, a process which yields small deep-cupped oysters of uniform grace and beauty.

KUMAMOTO OYSTERS

Kumamoto’s are worshipped for their amazing sweetness and clean, fruity aromas. These Japanese natives grow agonizingly slowly, but some things in life are worth the wait, and Kumos are one of them. Kumos take three to four years to reach perfection, and when they do, they will have beautifully fluted shells and plump meats with a hint of honeydew in both flavor and color.

PACIFIC OYSTERS

Pacific’s are famous for its sweet-and-salty cucumber flavor. Pacific’s are gorgeous, with ruffled shells that can be colored green, brown, black, white, purple, and pink. The meats get big and plump, and can excel on the half shell or on the grill. We farm our Pacific’s in a number of different bays, each with its own signature flavor.

SHIGOKU OYSTERS

Shigokus are Pacific oysters grown in bags that are attached to floats that go up and down in the tides, tumbling the oysters. Every time the oysters get agitated, they use their muscles to close their shells. It’s like Pilates class for oysters twice a day, and the result is an oyster with wonderfully firm flesh and a deep cup. Shigoku means “ultimate” in Japanese, and we think these unique oysters fit the bill.

TOTTEN INLET VIRGINICA OYSTERS

In a special spot in Totten Inlet, Taylor Shellfish planted the first bed of virginicas seen on this coast in decades. They quickly became a sensation. Many oyster fanatics consider our TIV to be the finest oyster on earth, perfectly combining the crisp and crunchy brine of a virginica with the rich and earthy flavors of Totten Inlet.

PROMOTIONAL OFFERS

Promotional Offers

Happy Hour: Monday – Friday, 3-6PM

Friday:
Live music starting at 9PM in the Lounge
Late Night Happy Hour 9PM-Midnight

SPECIAL EVENTS

Special Events

Hood Canal Summer’s End: Sunday, September 6th

CiderHood: Friday, October 23rd & Saturday, October 24th

Thanksgiving Dinner: Thursday, November 26th

Tree Lighting Ceremony: Friday, November 27th

Christmas Brunch: Friday, December 25th

New Year’s Eve Dinner & Party: Thursday, December 31st

Pearl of the Day

Please call us at 360.898.2145 for reservations Reserve Now

Based on double occupancy. Subject to room and rate availability. Not applicable towards contracted rates, with any other offer or for groups. Not applicable during Federal holiday weekends. Package does not include room taxes. Other restrictions may apply. Can not be combined with additional discounts.