Lunch Menu

The Lunch Menu.

Pasta

Broiled Pacific Sea Scallops over fresh black pepper linguini. Tossed with Fuji apples, fennel and ginger in a light champagne sauce. 13

Crab and Mushrooms Sambuca Carbonara Crimini and oyster mushrooms sautéed with sweet onions, bacon, garlic, parsley and crab meat. In a light Sambuca reduction sauce over fresh fettuccini. 14

Pan Seared Natural Chicken Breast tossed with sweet onions, vine ripened tomatoes and chiffonade basil, over fresh spinach penne pasta. 11

Sandwiches & Burgers
All sandwiches and burgers are served with choice of yam salad, spinach penne salad (tomatoes, mushrooms, and goat cheese), string fries, steak fries, yam fries, starter salad, cup of chowder or soup of the day

Crab Melt Foccacia bread with Crab meat, vine ripened tomatoes and dry jack cheese. Served open-faced. 13

Salmon Club Grilled Salmon filet with pepper bacon, Tillamook cheddar, vine ripened tomatoes and romaine lettuce. Served on foccacia bread with lemon dill aioli. 11

Baked Alaska BLTA Crispy pepper bacon, romaine lettuce, vine ripened tomatoes, and avocado. Served on Focaccia bread with roasted garlic aioli. 9

Mckinley Burger Half pound natural burger with sautéed wild mushrooms and dry jack cheese. Served with vine ripened tomatoes and romaine lettuce on a house made sesame seed bun. 9

Denali Burger Half pound natural burger with caramelized sweet onions, and Oregon blue cheese. Served with vine ripened tomatoes and romaine lettuce on a house made sesame seed bun. 9

Blackened Natural Chicken Breast Smothered with basil pesto and Oregon blue cheese. Served with vine ripened tomatoes and romaine lettuce on foccacia bread. 9

Halibut Sandwich Grilled Alaksan Halibut filet with basil aioli and fresh avocado. Served on house baked focccia bread with wasabi radish sprouts and vine ripened tomatoes. 14

Entree Salads

Cross the Crick Salad Mixed baby field greens tossed with smoked tomato vinaigrette. With marinated mushrooms, avocado and vine ripened tomatoes. Topped with a grilled Alaskan Sockeye salmon filet. 12

Thundermuck Tuna Salad Coffee dusted albacore tuna, seared rare. With cucumber, shaved fennel and mixed baby field greens tossed with a wasabi vinaigrette. 12

Blackened Sirloin Salad Mixed baby field greens tossed with a pinot noir vinaigrette. With Fuji apples, candied hazelnuts, Oregon blue cheese and a seven ounce blackened, natural center cut Top Sirloin. 14

Northwest Meets Far East Salad Mixed baby field greens tossed with a honey sesame ginger dressing. With carrots, English cucumbers, wasabi radish sprouts and Honey Glazed natural chicken breast. 10

Other Favorites

Ale Battered Fish and Chips Served with house made tarter sauce, fresh lemon and steak cut fries. Wth Alaskan Cod. 13 With Alaskan Halibut. 16

Campfire Salmon An Alaskan Amber barbecue marinated Alaskan Sockeye Salmon Filet, flambéed campfire style. Served with sweet potato salad. 12

Blackened Fish Tacos with cilantro lime crème fraiche and shredded romaine lettuce. Served on Flour Tortillas with pico de gallo, avocado and tortilla chips. 12

Chicken Pot Pie Our own special recipe in a cast iron skillet. 8

Crab Mac-N-Cheese Macaroni with crab meat and a dry jack & asiago cheese Mornay sauce. Topped with bread crumbs and baked in a cast iron skillet. 12

Appetizers

Crab Cakes Pan fried golden, with a chili aioli. 12

Tempura Battered Wild Prawns with a honey ginger soy and sesame dipping sauce. 10

Crispy Calamari fried golden, with a lemon & dill aioli. 9

Local Willapa Bay Oysters broiled on the half shell with shallots, butter and fresh basil. 10

Ale Steamed Local Clams finished with fresh lemon and compound butter. 9

Thundermuck Tuna Locally roasted coffee dusted albacore tuna seared rare, with sesame ginger honey sauce, reduced balsamic and pickled ginger. 8

Seared Sea Scallops with Fuji apples, fennel and ginger over arugula in a light cider champagne sauce. 12

Garlic Treats Garlic, cream cheese and jalapenos wrapped in a flour tortilla and lightly deep fried. Served with a salsa stuffed avocado. 8

Mushroom Sambuca Carbonara Crimini and oyster mushrooms sautéed with sweet onions, bacon, garlic and parsley. In a light Sambuca reduction sauce, with goat cheese and grilled toast points. 9

Dry Jack and Asiago Cheese Fondue served with sourdough bread and Fuji apples. 9

5 Onion Dip Sweets, reds, garlic, shallot and scallions sautéed in whole butter, deglazed with pinot gris, then oven baked with a panko crust. Served with fresh baked baguette. 9

Karaage Poke Sesame and soy marinated Albacore tuna. Breaded and deep fried. Hot and crisp on the outside, cold and rare in the middle. Served with a wasabli crème fraiche. 9

Soup & Salad

Marinated Mushroom and Fennel Salad Crimini and Oyster mushrooms marinated with fennel, garlic and shallot in an Oregon Pinot Noir, with fresh avocado. 7

Vine Ripened Tomato Salad served warm with goat cheese, basil and reduced balsamic. 7

Mixed Baby field Greens tossed with a creamy Oregon blue cheese apple-cider vinaigrette. With Fuji apples and candied hazelnuts. 6

Romaine Heart Caesar Salad lightly tossed in Caesar dressing with pan sautéed croutons and shaved dry jack cheese. 5

House Made Clam Chowder. 5
Bowl. 6 Fresh Baked Sourdough Bread Bowl. 7

Fresh Made Soup of the Day. 5
Bowl. 6 Fresh Baked Sourdough Bread Bowl. 7

The Dessert List

Half Baked Alaska Our signature dessert features a double chocolate chip cookie baked fresh in a cast iron skillet. Topped with vanilla ice cream, walnuts, and chocolate sauce. Arrives to your table flaming with brandy. Perfect for sharing! 9

Vanilla Bean Ice Cream. 4

Northwest 3 Berry Cobbler a la mode. 6

Fuji Apple Crisp a la mode. 6

Dark Chocolate Mousse with candied hazelnuts and mascerated strawberries. 6

Lemon Cheesecake with a walnut crust. 7

Chef’s Choice Crème Brulee. 6

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