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.
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
RESERVATIONS & private parties
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
red pepper coulis, lemon creme fraiche
19
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
SPINACH & ARTICHOKE DIP
spinach & artichoke dip with parmesan cheese served with grilled naan bread
14
PEPPER-CRUSTED PORK BELLY
pork belly with root beer whiskey BBQ sauce, citrus arugula salad, orange segments and black sea salt
18
ALASKAN KING CRAB & CORN CHOWDER
crab, bacon, corn hushpuppy
12
FRENCH ONION
sherry, Gruyere cheese, crouton
10
PLATEAU CHOPPED SALAD
romaine lettuce, baby spinach, radicchio, bacon, artichoke hearts, heirloom cherry tomatoes, hearts of palm, blue cheese crumbles, in a gorgonzola vinaigrette
12
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
tomato cream sauce, asparagus, fennel pollen, mushrooms with a garlic crostini
22 | 35 with airline chicken breast
SHRIMP SCAMPI
angel-hair pasta, garlic butter sauce, garlic crostini with parmesan cheese
34
PISTACHIO-ENCRUSTED LAMB
mint demi, mustard glaze, chili oil, honey carrots, mashed potato
51
HALIBUT
parmesan crusted, grilled asparagus, butter sauce, mushroom cous cous
Market Price
SALMON
honey garlic glaze, coconut rice, lemongrass slaw, soy sauce
33
PORTERHOUSE PORK CHOP
apple bourbon sauce, parsnip puree and shaved carrots
37
ROASTED AIRLINE CHICKEN
garlic pan sauce, mushroom cous cous, brussels sprouts
29
BISON SKIRT STEAK
honey mustard demi-glace, rosemary, brussels sprouts with loaded twice-baked potato
39
COWBOY RIBEYE FOR TWO
32 oz. bone-in Ribeye, onion jam, Pendleton® Whisky demi-glace
122
DOUBLE R RANCH® RIBEYE
hand-cut boneless Ribeye, roasted garlic
49
DOUBLE R RANCH® FILET MIGNON
6 oz. or 8 oz. filet mignon, roasted garlic, red wine glaze
38 / 49
PENDLETON® WHISKY STEAK
pepper-crusted New York strip, Pendleton® Whisky demi-glace, shallot aioli
50
NEW YORK STRIPLOIN
16 oz. boneless striploin, roasted garlic
45
PLATEAU BURGER
8 oz. Kobe beef, slab bacon, lettuce, tomato, fried onion, house-made ketchup, truffle aioli, Tillamook® white cheddar cheese
22
Rare: very red, cool center
Medium rare: red, warm center
Medium: pink center
Medium well: slightly pink
Well: broiled throughout, no pink
AUSTRALIAN LOBSTER TAIL
10-12 oz. Australian lobster tail, drawn butter, lemon
Market Price
SCALLOPS
scallops in a parsnip puree, shallot beurre blanc, caviar
18
LUMP CRAB OSCAR
lump crab, Bearnaise sauce, asparagus
12
GRILLED PRAWNS
grilled prawns in a buerre blanc sauce
19
TILLAMOOK® CHEDDAR MAC ‘N CHEESE
mac & cheese in a creamy white cheddar cheese sauce
8
SAUTEED MUSHROOMS
sauteed mushrooms, garlic, shallot, white wine, butter
8
SAUTEED ONIONS
red wine, butter, fresh thyme
5
SPECIAL COOKING OPTIONS
BLACKENED
with Cajun spice
4
PEPPERED
with black pepper
4
ROGUE SMOKEY BLUE CHEESE
5
SAUCES – 4
TRUFFLE AIOLI
BEURRE BLANC
BEARNAISE
HORSERADISH OR CREAMED
PENDLETON® WHISKY DEMI-GLACE
AU POIVRE – GREEN PEPPERCORN SAUCE
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 mashed potatoes with 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)
CRISPY BRUSSEL SPROUTS (Dancing Bee Honey)
hours
CLOSED Monday & Tuesday
OPEN Friday & Saturday, 5-9pm
OPEN Wednesday, Thursday & Sunday, 5pm-close
Special holiday hours may vary.
Location
RESERVATIONS & private parties
Parties of six or more are presented with one check including 20% gratuity.
hours
CLOSED Monday & Tuesday
OPEN Friday & Saturday, 5-9pm
OPEN Wednesday, Thursday & Sunday, 5pm-close
Special holiday hours may vary.
Location
RESERVATIONS & private parties
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.
AWARDS
