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.

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
12

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

JUMBO CRAB CAKE
lemon cream, charred green onion & tarragon vinaigrette
16

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

SEA SCALLOPS
lemon beurre blanc, fennel pollen, shaved fennel, celery, apple slaw
19

ALASKAN KING CRAB & CORN CHOWDER
crab, corn hushpuppy
11

FRENCH ONION
sherry, Gruyere cheese, crouton
9

WATERMELON SALAD
Valbreso feta, hibiscus, vianaigrette, watercress
9

CAESAR SALAD
Romaine, Parmesan cheese, croutons, Caesar dressing
8 / 18 – with seared airline chicken breast

SPINACH SALAD
citrus vinaigrette, citrus segments, beets, spiced candied nuts, chevre (goat cheese)
9

WEDGE
iceburg, warm bacon lardon vinaigrette, smokey blue cheese crumbles, cherry tomatoes, egg
9

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

PROSCUITTO & MELON
Smokey blue cheese, spiced nuts, mixed greens with balsamic vinaigrette
10 

 

Bread is available upon request.

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

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

SALMON
seared fresh salmon, cucumber yogurt sauce, basil oil
31

HALIBUT
grilled halibut, chevre (goat cheese) puree, beets, spiced nuts, basil oil
34

COWBOY RIBEYE FOR TWO
32 oz. bone-in Ribeye, roasted garlic
110

DOUBLE R RANCH® RIBEYE
14 oz. hand-cut boneless Ribeye, roasted garlic
48

DOUBLE R RANCH® FILET MIGNON
6 oz. or 8 oz., roasted garlic
37 / 48

PENDLETON® WHISKY STEAK
14 oz. pepper-crusted New York strip, Pendleton® Whisky demi-glace, shallot aioli
49

BISON SKIRT STEAK
balsamic glaze
39

ROASTED CHICKEN
free-range chicken breast, roasted garlic, chicken jus 
27

DUROC PORK CHOP
Pendleton® Whisky glaze, parsnip nest, Gala apple, tarragon
33

BBQ LAMB SHANK
BBQ lamb shank, heirloom tomato ragu
33

PLATEAU BURGER
8 oz. Kobe beef, slab bacon, lettuce, tomato, fried onion, house-made ketchup, Tillamook® 2-year aged cheddar cheese sauce
20

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

SEA SCALLOPS
fennel pollen beurre blanc
14

JUMBO LUMP CRAB OSCAR
crab cake, Bearnaise sauce, asparagus
8

PAN-SEARED PRAWNS
garlic butter sauce
19

TRUFFLE AIOLI
4

BEURRE BLANC
4

FORESTIER
4

BEARNAISE
4

HORSERADISH CREAM
4

PENDLETON® WHISKY DEMI-GLACE
4

Choice of two complements with entree

TILLAMOOK® CHEDDAR MAC-N-CHEESE

HONEY ROSEMARY GLAZED CARROTS

CREAMED SPINACH

WILD MUSHROOMS

MASHED POTATOES

HAND-CUT SMOKED FRIES WITH TRUFFLE AIOLI

GRILLED ASPARAGUS WITH PARMESAN REGGIANO AND BALSAMIC REDUCTION

CRISPY BRUSSELS SPROUTS WITH DANCING BEE ACRES HONEY

BAKED POTATO

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, 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.

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