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. OPEN Wednesday – Sunday, 5 pm – 9 pm. Limited Seating or Takeout.

PLATEAU NEW MENU LAUNCH 2

MEAT & CHEESE 
Smoking Goose charcuterie, fine cheeses, chutney, flatbread, spiced nuts
15

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

OYSTERS
mignonette, cocktail sauce, lemon
15 / 29

SEA SCALLOPS
lemon buerre blanc, fennel pollen, shaved fennel, celery, apple slaw
17

ALASKAN KING CRAB & CORN CHOWDER
crab, corn hushpuppy
11

FRENCH ONION
sherry, Gruyere cheese, crouton
9

CAESAR SALAD
Romaine, Parmesan cheese, croutons, Caesar dressing
8

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

WEDGE
Iceburg, warm bacon lardon vinaigrette, smokey bleu cheese crumbles, cherry tomatoes, egg
9

GARDEN SALAD
Mixed greens, tomato, cucumber, red onion, radish, croutons
8

FIG & BALSAMIC
Mission figs, Valbrosa Feta, candied nuts, lardons, mixed greens, Dancing Bee honey, Balsamic vinaigrette 

9

SHRIMP PUTTANESCA PASTA
shrimp, olives, capers, tomato, garlic, basil, parmesan Reggiano
32

POMODORO PASTA
cream, asparagus, fennel, mushrooms
19

ALASKAN KING CRAB
one pound of King Crab legs, lemon beurre blanc sauce
65

TRIBAL SALMON
seared Columbia River salmon, horseradish, cucumber yogurt sauce
29

HALIBUT
grilled halibut, lardon, shallots, green olive tapenade
36

COWBOY RIBEYE FOR TWO
32 oz. bone-in Ribeye, roasted garlic
119

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
45

STANGEL BISON FLAT IRON
balsamic glaze
39

ROASTED CHICKEN
free-range chicken breast, roasted garlic, chicken jus sauce
28

DUROC PORK CHOPS
mojo citrus, charred citrus slices
34

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, Tallamook® 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
12

ALASKAN KING CRAB LEGS
half pound crab legs, beurre blanc
33

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

PAN-SEARED PRAWNS
garlic butter sauce
19

BLEU CHEESE BUTTER
4

HERB GARLIC BUTTER
3

FOIE GRAS BUTTER 
4

RAMP BUTTER
3

BEARNAISE
4

HORSERADISH CREAM
3

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 AND BALSAMIC REDUCTION

CRISPY BRUSSELS SPROUTS WITH DANCING BEE ACRES HONEY

BAKED POTATO

STRAWBERRY RHUBARB CRISP
orange, tarragon, honey ice cream
8

TOFFEE DATE NUT CAKE
toffee sauce, vanilla bean ice cream
9

ULTIMATE FUDGE CAKE
cappuccino whip cream, chocolate sorbet
9

BLUE MOUNTAIN CHEESECAKE
chantilly cream
9

CREME BRULEE
9

hours

CLOSED Monday – Tuesday.

OPEN Wednesday – Sunday 5 pm – 9 pm, Limited Seating OR Takeout.

Location

2nd floor on the southwest corner near the Cineplex

RESERVATIONS & private parties

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.