FROM THE GRILL

 Master butcher hand selects the Tenderloin and trims each perfect Filet Mignon. This is an oblong muscle, which extends along the rear portion of the spine, just behind the kidney, from about the hip bone to the thirteenth rib. It doesn't get much exercise, which is why the meet I so tender. This is a special steak with a deliciously mild flavor and amazing texture.

This cut is a steakhouse favorite and crowd pleaser. Keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance. Is a traditional steak that's the classic long and narrow shape and hand-cut. The New York is nicely marbled with a robust beef flavor, pleasingly firm to the bite. 

Situated under the front section of the backbone and used primarily for support, this cut ribeye will make steak purists happy with its generous marbling and rich cap. This exceptionally tender and juicy steak is rich in flavor and has a smooth texture. Showcases the delicious difference and consistent quality of our northwest grown beef.

Salmon being an oily fish with an intense flavor is recommended with slightly more complex wines such as Chardonnay or low intensity reds such as Pinot Noir or Merlot. This intense flavor would also combine perfectly with a GIN & TONIC from our menu.

Shrimp are a light food with a subtle flavor that is often accompanied by hot sauces or cocktails or also with vegetables, it is ideal to accompany them with a full-bodied white wine such as Pinot Grigio or Chardonnay, they can also be accompanied with a sparkling wine or Rosè.

Chicken meat, being a lean meat with a subtle flavor, can be perfectly paired with fruity white wines, rosé wines or young red wines of low intensity. It is also recommended to pair them with light beers of mild intensity.