With beautiful, sweeping views of the Blue Mountains, you’ll enjoy an excellent selection of the freshest ingredients from the northwest, creative sides and comfortingly decadent desserts. Our steaks start with the best cuts of meat, seasoned simply and cooked to perfection, delivered to your table perfectly charred and bursting with flavor. Gorgeous local wines are featured alongside inspired cocktail creations.

NOTICE: Plateau will be temporarily closed Saturday, July 2 and Sunday, July 3.  Please join us again soon!

CHECK OUT OUR SPECIAL ROUND-UP MENU!

2021 ROUND-UP MENU

STEAK DINNER FOR TWO
36oz porterhouse, caramelized onions, red wine mushrooms, parsnip purée and broccolini
125

Lagana Cellars, Syrah, Patina vinyard, Walla Walla Valley, 2015 
55 bottle, 14 glass

CHILLED SHRIMP COCKTAIL
brandied cocktail sauce
19

PORK STUFFED MUSHROOMS
Boursin cream sauce, portabellini mushroom
18

ROASTED TOMATO BISQUE
heirloom tomato chutney
9

GARDEN
mesclun salad mix, tomato, shaved cucumber, croutons, shaved carrot, choice of dressing
9

SPINACH
soft boiled egg, red onion, crimini mushrooms, warm bacon dressing
10

VEGETABLE PLATTER
tomato, pickled red onion, cucumber, chilled grilled squash, chilled grilled zucchini, arugula, avocado dressing
11

Bread is available upon request.

POMODORO
tomato sauce, mushrooms, asparagus, parmesan cheese, basil oil
20, add airline chicken breast 10

Zerba Cellars, Zinfandel, Walla Walla Valley, 2016
64 bottle, 16 glass

SHRIMP SCAMPI
capellini pasta, tomato, garlic, onion, white wine, garlic cheese toast
36

SuLei Cellars, Pino Gris, Yakima Valley, 2018
39 bottle, 10 glass

PENDLETON® WHISKY STEAK
14oz pepper-crusted New York Strip, Pendleton® Whisky demi-glace, shallot aioli, mashed potatoes, broccolini
51

Amavi Cellars, Cabernet Sauvignon, Walla Walla Valley, 2017
52 bottle, 13 glass

FILET TENDERLOIN
6oz red wine demi-glace, mashed potatoes, grilled asparagus
51

Van Duzer, Pinot Noir, Willamette Valley, 2015
52 bottle, 13 glass

PRIME RIB
14oz slow roasted, creamy horseradish, au jus, Yorkshire pudding, mashed potatoes, grilled asparagus
43, Increase your prime rib size – 3 per 2oz

Echo Ridge, Malbec, Columbia Valley, 2014
52 bottle, 14 glass

SALMON
seafood creole sauce, broccolini, saffron rice
35

Bontzu Cellars, Gewürztraminer, Dry Style, Columbia Gorge, 2017
40 bottle, 10 glass

CARROT CAKE
cream cheese icing, rum raisin sauce with pineapple sorbet
9

CHOCOLATE MOUSSE CAKE
imported wafers, praline, chocolate mousse
9

MARJOLAINE MOUSSE CAKE
dacquoise, vanilla mousse, praline, chocolate mousse
9

LAVA CAKE
with vanilla bean ice cream
9

SEASONALLY INSPIRED:

BLUE MOUNTAIN CHEESECAKE
with chantilly cream
9

CREME BRULEE
10

hours

CLOSED Monday Tuesday

OPEN Wednesday Sunday, 4pm close 

Special holiday hours may vary.

Location

2nd floor on the southwest corner near the Cineplex

RESERVATIONS & private parties

Reservations: 800-654-9453 ext. 1610

For private parties, call Diana at 800-654-9453 ext. 1677

Parties of six or more are presented with one check including 18% gratuity.

MENU

MAC & CHEESE
smokey blue cheese, lardon, herb crust, caramelized onion
12

GRILLED BACON & BLUE OYSTERS 
oysters, grilled with smokey blue cheese and lardons
17/31

JUMBO CRAB CAKE
fennel-apple slaw, shallot beurre blanc, charred green & tarragon vinaigrette
18

BLUE WHISKY STEAK TIPS
smokey blue cheese, Pendleton® Whisky demi-glace, heirloom tomatoes, polenta
16

SHRIMP COCKTAIL
brandied cocktail sauce, cucumber & heirloom tomato salad, lemon
20

CALAMARI
calamari, fra-diablo, lemon aioli, lemon juice, fresh herbs, Parmesan cheese
17

ALASKAN KING CRAB & CORN CHOWDER
crab, corn hushpuppy
12

FRENCH ONION
sherry, Gruyere cheese, crouton
10

CABBAGE & FENNEL
carrots, watermelon radish, mint, lemon, clementines, walnuts, ginger-miso vinaigrette
10

CAESAR SALAD
Romaine, Parmesan cheese, croutons, Caesar dressing
9 / 22 – with seared airline chicken breast

BABY SPINACH SALAD
citrus vinaigrette, citrus segments, beets, spiced candied nuts, chevre (goat cheese)
10

GARDEN SALAD
mixed greens, tomato, cucumber, red onion, radish, croutons
8 / 19 – with grilled bison skirt steak

Bread is available upon request.

POMODORO PASTA
cream, asparagus, tomato, fennel pollen, mushrooms
20

SHRIMP PUTTANESCA PASTA
shrimp, olives, capers, tomato, garlic, basil, parmigiano-reggiano
32

HALIBUT
halibut, fra-diablo, lemon aioli, fried calamari, asparagus, mushroom cous cous
Market Price

SALMON
seared salmon, Greek yogurt & cucumber salad, basil oil
33

ALASKAN KING CRAB LEGS
one pound king crab legs, lemon beurre blanc sauce 
Market Price

PISTACHIO-ENCRUSTED LAMB
mint demi, mustard glaze, chili oil, honey carrots, mashed potato 
49

ROASTED AIRLINE CHICKEN
garlic pan sauce, mushroom cous cous, brussels sprouts 
29

COWBOY RIBEYE FOR TWO
32 oz. bone-in Ribeye, onion jam, Pendleton® Whisky demi-glace
118

DOUBLE R RANCH® RIBEYE
hand-cut boneless Ribeye, roasted garlic
49

DOUBLE R RANCH® FILET MIGNON
6 oz. or 8 oz., roasted garlic, red wine glace
38 / 49

PENDLETON® WHISKY STEAK
pepper-crusted New York strip, Pendleton® Whisky demi-glace, shallot aioli
50

NEW YORK STRIP SIRLOIN
16 oz. boneless striploin, roasted garlic
45

BISON SKIRT STEAK
honey mustard demi-glace, rosemary 
39

PORK CHOP
Pendleton® Whisky glaze, fresh Gala apple, shaved carrots, fresh tarragon
34

PLATEAU BURGER
8 oz. Kobe beef, slab bacon, lettuce, tomato, fried onion, house-made ketchup, truffle aioli, Tillamook® white cheddar cheese
20

Rare: very red, cool center 
Medium rare: red, warm center
Medium: pink center
Medium well: slightly pink
Well: broiled throughout, no pink

ALASKAN KING CRAB LEGS
half-pound king crab legs, beurre blanc
Market Price

SCALLOPS
fennel pollen beurre blanc
18

JUMBO LUMP CRAB OSCAR
crab cake, Bearnaise sauce, asparagus
10

GRILLED PRAWNS
buerre blanc
19

TILLAMOOK® CHEDDAR MAC ‘N CHEESE
white cheddar cheese sauce
8

SAUTEED MUSHROOMS
garlic, shallot, white wine, butter
8

SAUTEED ONIONS
red wine, butter, fresh thyme
5

SAUCES – 4

TRUFFLE AIOLI
BEURRE BLANC
BEARNAISE
HORSERADISH CREAM
PENDLETON® WHISKY DEMI-GLACE

Choice of two complements with entree

HONEY ROSEMARY GLAZED CARROTS

ASPARAGUS (bearnaise sauce)

SPINACH (creamed or sauteed)

SAUTEED MUSHROOMS (garlic, shallot, white wine, butter)

YUKON MASHED POTATOES

LOADED YUKON MASHED POTATOES (sour cream, butter, chives, bacon, shredded cheese)  + $3

GARLIC HERB FRIES (with truffle aioli)

BAKED POTATO (choice of sour cream, butter, chives, bacon, shredded cheese or loaded)

CARROT CAKE
cream cheese icing, rum raisin sauce with pineapple sorbet
9

CHOCOLATE TETON
chocolate mousse cake, strawberry sauce, strawberry sorbet
9

LAVA CAKE
with vanilla bean ice cream
9

SEASONALLY INSPIRED:

BLUE MOUNTAIN CHEESECAKE
with chantilly cream
9

CREME BRULEE
10

hours

CLOSED Monday Tuesday

OPEN Wednesday Sunday, 5-9pm

Special holiday hours may vary.

Location

2nd floor on the southwest corner near the Cineplex

RESERVATIONS & private parties

Reservations: 800-654-9453 ext. 1610

For private parties, call Diana at 800-654-9453 ext. 1677

Parties of six or more are presented with one check including 18% gratuity.

Consuming raw or uncooked meats, poultry, seafood or shellfish may increase the risk of foodborne illness.