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!
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
CLOSED Monday – Tuesday
OPEN Wednesday – Sunday, 4pm – close
Special holiday hours may vary.
Parties of six or more are presented with one check including 18% gratuity.
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
CLOSED Monday – Tuesday
OPEN Wednesday – Sunday, 5-9pm
Special holiday hours may vary.
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.
© 2023 Wildhorse Resort & Casino • All Rights Reserved
