Chardonnay

Rose

Cabernet Sauvignon

Radeberger Pilsner on Tap

German Sampler

Westphalian prosciutto, soft pretzel, gruyere fondue, house-pickled vegetables

Steamed Manila Clams

Chorizo, white beans, sauvignon blanc, grilled bread

Oysters Two Ways (½ Dozen)

Pepper, shallots, white balsamic mignonette (raw) or curry-dusted with cucumber mignonette (cooked)

Harissa Beef Skewer

Caraway-cilantro slaw

Szmania's House-Smoked Salmon

On potato pancake, dill sour cream

Munster Cheese Tart

Caramelized onions and apple wood-smoked bacon on puff pastry

Chef Ludger offers a three–course “early bird” dinner menu that includes a homemade soup du jour or

“Ethan Style” Caesar Salad

A small Caesar salad with chopped romaine and croutons

Lucas’ Schnitzel

Breaded pork cutlet, spatzle and vegetables

Linguini Pasta

With grated cheese, butter, tomato or Alfredo sauce

Grilled Salmon

With veggies & sauteed potatoes

Mini Burger

With melted Jack cheese, tomatoes and pickles. 3 Ounce burger – perfect for little hands

Grilled Cheese Sandwich

With celery & carrot sticks and ranch dressing

Ice Cream Sundae

Vanilla ice cream, chocolate syrup & whipped cream

Roy Rogers or Shirley Temple

Iced Tea

Coke

Diet Coke

Sierra Mist

Cow’s Milk

“Big Vic” Root Beer Float

German Chocolate Cake

Pecan-walnut coconut icing

Rhubarb Strawberry Crisp

Served warm with Olympic Mountain vanilla ice cream

Strawberry Shortcake

Lemon curd whipped cream & meringue

Citron Tart

Lime, orange & grapefruit custard on graham cracker crust & whipped cream

Molten Chocolate Cake

Almond tuile & Olympic mountain cinnamon ice cream

Warm Apple Tart

With ginger caramel sauce

Olympic Mountain Ice Cream Sundae

Flavors vary, chocolate sauce optional, whipped cream and a cherry

Chef Ludger’s Dessert Samplers

A variety of our signature desserts & meant to share

Latte

Mocha

Americano

Espresso

Cappuccino

Regular or Decaffeinated Coffee

Spring Dragon Green

Chamomile

Earl Grey

Irish Breakfast

Mint

Orange Spice

Star Spangled Herbal

English Breakfast Decaf

Honey Bear

Barenjager, vanilla vodka & Bailey’s cream liqueur

Black Forest

Absolut vanilla, amaretto, godiva liquer & cream

Szmania’s Coffee Nudge

Asbach brandy, kahlua & chocolate liqueur

Millionaire’s Coffee

Kahlua, Bailey’s, grand marnier & frangelico

Graham’s Six Grapes Ruby Reserve

Cockburn’s 10 Yr Tawny

Graham’s Malvedos Vintage 1995

Schoenheitz Gewurztraminer, Alsace Fr ’00

Selection de‏ grains nobles - naturally rich & sweet with complex flavors of candied fruits, jam & honey

Patterson Cellars Late Harvest Roussane, Yakima Valley Wa ’10

Honey colored with aromas of herbal tea, honeysuckle, vanilla & pear

Owen Roe ‘the Parting Glass’ Late Harvest Semillon, Yakima Valley Wa ’07

Clean, bright floral aromas of orange blossom, honeysuckle, pear, pineapple & butter scotch with a slight mineral finish

Quady Essensia, 100% Orange Muscat, Madera Ca

Aroma of orange blossom and apricot

Chateau De Cosse Sauternes Bordeaux Fr ’06

Hints of apricot & almonds with flavors of pineapple & pears

Dom. Des Bernardis Muscat de Beaumes de Venise, Rhone Valley FR ’09

Full bodied‏ with flavors of orange custard, white peach, pear, apricot & toffee

gazpacho

chilled zesty tomato–vegetable soup with saffron aioli and garlic crouton

caesar salad

house-made caesar dressing, romaine heart, shaved parmesan cheese, mama lil’s spicy peppers and baguette crouton

rogo’s wedge

crisp iceberg wedge with warm cabrales–bacon vinaigrette

caprese genovese

chopped heirloom tomatoes tossed in basil–parmesan pesto with fresh mozzarella and balsamic reduction

summer mix salad

organic greens tossed tomatoes, carrots and cucumbers with honey–balsamic dressing, balsamico raspberries and toasted slivered almonds

charcuterie & cheese plate

rosemary goat cheese, brie and manchego served with capicola, prosciutto, salami, walnuts, seasonal fruit and crostini

curry vegetable fritters

potato, green bean, pea, asparagus & carrot fritters lightly fried in a chickpea batter served with coconut–tamarind curry

lamb keftedes

moroccan–spiced minced lamb skewers grilled and served on a bed of spicy slaw accompanied with harissa aioli

grilled crostini

chef’s daily seasonal variety

house–smoked lox

cherry wood–smoked salmon on an herbed potato pancake topped with capers and dill sour cream

wagyu skirt steak skewers

paprika rub & potato salad garnish

clams and mussels

vermouth–tomato–saffron broth with fennel, a touch of cream and grilled garlic crostini

nw dungeness crab cakes

pickled vegetables‏ and spicy aioli

mahón cheese tart

onion marmalade and apple wood–smoked bacon topped with mahón cheese

soft pretzel

fresh baked, served warm with stone–ground mustard

grilled chicken breast

grilled salmon

wagyu skirt steak

colossal prawns

spicy ahi tuna

seared rare with chilled quinoa tabbouleh salad, peppers, onions, tomatoes, cucumbers and gazpacho sauce topped with saffron aioli

grilled king salmon

olive–citrus tapenade with yukon gold potatoes and summer vegetables

surf and turf a la scampi

6oz. grilled‏ beef tenderloin accompanied by colossal prawns in garlic–parsley scampi sauce with roasted potatoes and summer vegetables

carne asada salad

grilled marinated skirt steak served over spanish heirloom rice–black beans salad, organic baby greens & roasted peppers topped with spicy tomatillo vinaigrette and cotija cheese

stuffed chicken

chicken breast wrapped in prosciutto and stuffed with dried apricots, arugula and goat cheese, pan–roasted in a golden raisin–marsala sauce served with vegetables and panzanella salad

grilled pork chop

10oz. bone–in oregon chop topped with cherry fig chutney, served with an herb roasted potato and sautéed vegetables

blackened prawn risotto

roasted corn risotto tossed with sweet peppers and pea vines topped with colossal blackened prawns and feta cheese

painted hills burger

7oz. grilled burger with chili aioli, lettuce, tomato, mayo and pickles served with french fries

lamb sliders

two 4oz. sliders grilled with harissa aioli, lettuce, tomato, mayo and pickles topped with mahón cheese served with spicy slaw

schnitzel burger

pork cutlet with munster cheese, pickled onions, lettuce, tomato, mayo & stone–ground mustard served with potato salad

summer berry & stone fruit crisp

summer berries and fresh stone fruits baked with an oatmeal–brown sugar crumble served with olympic mountain cinnamon ice cream

mexican chocolate & new mexico chile decadence cake

flourless chocolate cake with ground ibarra chocolate and cinnamon served with a new mexican chile gelée

washington apple tart

served warm with ginger–caramel sauce and olympic mountain vanilla ice cream

citron tart

lime, orange and grapefruit custard on graham cracker crust with whipped cream and berries

crème caramel

vanilla flan with caramel sauce and toasted coconut flakes

cheese plate

rosemary goat‏ cheese, brie and manchego with spiced walnuts

olympic mountain ice cream sundae

vanilla or cinnamon with chocolate, caramel or raspberry sauce and whipped cream

olympic mountain sorbet

seasonal flavor