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.
MAC & CHEESE
Smokey blue cheese, lardon, herb crust, caramelized onion
12
GRILLED BACON & BLUE OYSTERS
oysters, grilled with Smokey blue cheese and lardon (GF)
17/31
JUMBO CRAB CAKE
red pepper coulis, lemon crème fraiche
19
BLUE WHISKY STEAK TIPS
Smokey blue cheese, Pendleton® Whisky demi-glace, heirloom tomatoes, polenta
16
SHRIMP COCKTAIL
chipotle choctail, grilled and chilled shrimp,
roasted pineapple salsa (GF)
20
CALAMARI
calamari, fra-diablo, lemon aioli, lemon juice, fresh herbs, Parmesan cheese
17
SPINACHE & ARTICHOKE DIP
grilled naan bread, Parmesan cheese
14
PEPPER-CRUSTED PORK BELLY
pork belly with root beer whiskey BBQ sauce, citrus arugula salad, orange round and black sea salt
18
ALASKAN KING CRAB & CORN CHOWDER
crab, bacon, corn hushpuppy
12
FRENCH ONION
sherry, Gruyère cheese, crouton
10
PLATEAU CHOPPED SALAD
Romaine lettuce, baby spinach, radicchio, bacon, red onion, 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 (GF)
10
GARDEN SALAD
mixed greens, tomato, cucumber, red onion, radish, croutons (GF)
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, red chili flake, garlic crostini, parmesan cheese
34
CAULIFLOWER STEAK
roasted cherry tomatoes, sautéed spinach, carrots,
charred Portobello, chimichurri sauce, quinoa (GF, V)
25
PISTACHIO ENCRUSTED LAMB
mint demi, mustard glaze, honey carrots, mashed potato
51
GRILLED HALIBUT
sautèed spinach, orange, artichoke and tomato
couscous salad, beurre blanc, grilled lemon
market price
BLACKENED SALMON
rosemary and carrot purée, jasmine white rice,
roasted cauliflower
35
PORTERHOUSE PORK CHOP
apple bourbon sauce, parsnip purée, honey glazed carrots
37
STUFFED CHICKEN BREAST
mushroom couscous, sautéed spinach,
pepperoncini, sun dried tomatoes and goat cheese
stuffing, chicken jus
31
BISON SKIRT STEAK
honey mustard demi-glace, rosemary, brussels sprouts with baked potato
39
COWBOY RIBEYE FOR TWO
32 oz. bone-in Ribeye, onion jam, Pendleton® Whisky demi-glace
122
DOUBLE R RANCH® RIBEYE
boneless Ribeye, roasted garlic (GF)
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 (GF)
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
ALASKAN KING CRAB LEGS
half-pound, beurre blanc
Market Price
SCALLOPS
scallops in a parsnip puree, shallot beurre blanc, caviar
18
GRILLED PRAWNS
grilled prawns in a buerre blanc sauce
19
KING CRAB OSCAR
béarnaise, asparagus
16
TILLAMOOK® CHEDDAR MAC ‘N CHEESE
mac & cheese in a creamy white cheddar cheese sauce
8
SAUTÉED MUSHROOMS
sautéed mushrooms, garlic, shallot, white wine, butter
8
SAUTÉED 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 (GF)
BEURRE BLANC (GF)
BÉARNAISE
HORSERADISH OR CREAMED (GF)
PENDLETON® WHISKY DEMI-GLACE
AU POIVRE – GREEN PEPPERCORN SAUCE
CHIMICHURRI (GF)
CHOICE OF TWO COMPLEMENTS WITH ENTRÉE
HONEY ROSEMARY GLAZED CARROTS
ASPARAGUS (Béarnaise sauce)
SPINACH (creamed or sautéed)
SAUTÉED 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 BRUSSELS SPROUTS (Dancing Bee Honey)
GF-Gluten Free V-Vegan
hours
Monday & Tuesday: Closed
Wednesday, Thursday, Sunday: 5pm – 9pm
Friday-Saturday: 5pm – Close
Location
RESERVATIONS & private parties
Parties of six or more are presented with one check including 20% gratuity.
MAC & CHEESE
Smokey blue cheese, lardon, herb crust, caramelized onion
12
GRILLED BACON & BLUE OYSTERS
oysters, grilled with Smokey blue cheese and lardon (GF)
17/31
JUMBO CRAB CAKE
red pepper coulis, lemon crème fraiche
19
BLUE WHISKY STEAK TIPS
Smokey blue cheese, Pendleton® Whisky demi-glace, heirloom tomatoes, polenta
16
SHRIMP COCKTAIL
chipotle choctail, grilled and chilled shrimp,
roasted pineapple salsa (GF)
20
CALAMARI
calamari, fra-diablo, lemon aioli, lemon juice, fresh herbs, Parmesan cheese
17
LION’S MAINE MUSHROOM CAKE
tangy sweet sauce, balsamic reduction, parmesan crisp, crème fraiche, purple radicchio
17
PEPPER-CRUSTED PORK BELLY
pork belly with root beer whiskey BBQ sauce, citrus arugula salad, orange round and black sea salt
18
ALASKAN KING CRAB & CORN CHOWDER
crab, bacon, corn hushpuppy
12
FRENCH ONION
sherry, Gruyère cheese, crouton
10
PLATEAU CHOPPED SALAD
Romaine lettuce, baby spinach, radicchio, bacon, red onion, 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 (GF)
10
GARDEN SALAD
mixed greens, tomato, cucumber, red onion, radish, croutons (GF)
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, red chili flake, garlic crostini, parmesan cheese
34
CAULIFLOWER STEAK
roasted cherry tomatoes, sautéed spinach, carrots,
charred Portobello, chimichurri sauce, quinoa (GF, V)
25
PISTACHIO ENCRUSTED LAMB
mint demi, mustard glaze, honey carrots, mashed potato
51
FISH & POTATO
black rock cod “cured”, lemon fondant potato, creamy velouté, vanilla ginger velouté, basil oil, watermelon radish, collard asparagus
42
SALMON & RISOTTO
herb crusted salmon, creamy mushroom risotto, collard asparagus, rosemary carrot purée
38
PORTERHOUSE PORK CHOP
apple bourbon sauce, parsnip purée, honey glazed carrots
37
STUFFED CHICKEN BREAST
mushroom couscous, sautéed spinach,
pepperoncini, sun dried tomatoes and goat cheese
stuffing, chicken jus
31
BISON SKIRT STEAK
honey mustard demi-glace, rosemary, brussels sprouts with baked potato
39
COWBOY RIBEYE FOR TWO
32 oz. bone-in Ribeye, onion jam, Pendleton® Whisky demi-glace
122
DOUBLE R RANCH® RIBEYE
boneless Ribeye, roasted garlic (GF)
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 (GF)
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
ALASKAN KING CRAB LEGS
half-pound, beurre blanc
Market Price
SCALLOPS
scallops in a parsnip puree, shallot beurre blanc, caviar
18
GRILLED PRAWNS
grilled prawns in a buerre blanc sauce
19
KING CRAB OSCAR
béarnaise, asparagus
16
TILLAMOOK® CHEDDAR MAC ‘N CHEESE
mac & cheese in a creamy white cheddar cheese sauce
8
SAUTÉED MUSHROOMS
sautéed mushrooms, garlic, shallot, white wine, butter
8
SAUTÉED 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 (GF)
BEURRE BLANC (GF)
BÉARNAISE
HORSERADISH OR CREAMED (GF)
PENDLETON® WHISKY DEMI-GLACE
AU POIVRE – GREEN PEPPERCORN SAUCE
CHIMICHURRI (GF)
CHOICE OF TWO COMPLEMENTS WITH ENTREE
HONEY ROSEMARY GLAZED CARROTS
ASPARAGUS (Béarnaise sauce)
SPINACH (creamed or sautéed)
SAUTÉED 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 BRUSSELS SPROUTS (Dancing Bee Honey)
GF-Gluten Free V-Vegan
hours
Monday & Tuesday: Closed
Wednesday, Thursday, Sunday: 5pm – 9pm
Friday-Saturday: 5pm – Close
Location
RESERVATIONS & private parties
Parties of six or more are presented with one check including 20% gratuity.
Consuming raw or uncooked meats, poultry, seafood or shellfish may increase the risk of foodborne illness.
AWARDS
