Starters
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Soup of the Day 8 / 10
cup / bowl
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Cheese Plate 18
Extra sharp white cheddar, warmed brie and Rogue Creamery smoked bleu with Honeycrisp apples, goat cheese stuffed bacon wrapped dates and grilled bread
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Tuna Poke 22
*Ahi tuna tossed with sesame, tamari soy sauce, sambal, ginger, green and white onion stacked atop fresh avocado and topped with taro chips gf
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Crab Corn Dogs 20
Six mini poached crab and scallop mousse morsels dipped in corn dog batter served with fried caper tartar sauce and lemon wedges
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Broiled Oysters 32
*Four Buckley Bay oysters broiled with herb butter, crispy pancetta and bread crumbs, plated with fresh thyme, pomegranate seeds and rock salt Add additional oyster for $8 each
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Roasted Winter Vegetable Medley 16
Sweet potato, butternut squash, Brussels sprouts and red onion roasted with sage and fresh herbs topped with candied pecans gf, vegan
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Dungeness Crab Mac and Cheese 30
Our famous smoked cheddar mac and cheese broiled with Dungeness crab and seasoned bread crumbs
Salads
Add protein to any salad: chicken 10, shrimp skewer 16, *salmon 18, *sesame ahi 22
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Fresh Greens 12
Mixed greens, cucumber, tomato, red onion and radish with herb croutons with choice of house-made balsamic vinaigrette, lemon thyme vinaigrette, bleu cheese or ranch dressing gf available
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Our Famous Caesar 15
Polenta croutons, Parmesan crisp, chopped romaine and house vegetarian tamarind dressing add anchovies for 3 dollars
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Smoked B.L.T. Wedge 15
Tomato caviar, crispy bacon, crumbled bleu and a creamy blue cheese dressing
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Roasted Beet 16
Mixed greens tossed in lemon herb vinaigrette aside roasted tri-color beets, crumbled goat cheese and beet emulsion with candied walnuts
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Kale Apple Pomegranate 16
Fresh kale, sliced Honeycrisp apples, pomegranate seeds and candied pecans tossed in a maple Dijon vinaigrette gf, vegan
Entrees
Ala Carte
Sauces
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Blacksmith Burger 25
*Natural half pound patty on brioche bun with lettuce, pickles, tomato, aioli and shaved red onions served with fries or a side green salad Add toppings for 2 dollars each Cheddar, Bleu, Goat or Brie , bacon or avocado
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Pork Ossobuco 42
Sixteen-ounce bone-in braised pork shank served over creamy polenta, chili oil, and smoked red peppers topped with gremolata and a rich, reduced pork glaze
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Duck Cassoulet 44
Mary's Free Range seven-ounce confit duck leg over a bread crumb crusted white bean cassoulet of celery, onion, carrot, leek and pancetta gf available
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Wild Halibut 42
*Fresh six-ounce pistachio crusted halibut filet stacked over an oyster mushroom, pecan wild rice pilaf and a green bean, carrot, onion sauté topped with smoked red pepper beurre blanc gf availalbe
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Chicken Marsala 32
Breaded Mary's Free Range chicken breast over Yukon gold mashed potatoes with a rich cremini mushroom Marsala wine sauce
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Harvest Pasta 24
Chef's nightly vegetarian preparation with seasonal vegetables and rotating house-made sauce Add protein: chicken 10, shrimp skewer 16, *salmon 18, *sesame ahi 22
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Ratatouille 30
A stew of roasted eggplant, zucchini, summer squash, red onion, tomato and red bell pepper in a spiced tomato fennel broth topped with micro greens gf, vegan
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Pumpkin Ravioli 36
Handmade ravioli with roasted pumpkin and ricotta filling in a sage brown butter pecan sauce topped with herbs and fresh grated parmesan
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American Kobe Filet 80
*Eight ounce Snake River grilled Kobe filet topped with herbed butter gf
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Surf & Turf 62
*Grilled seven ounce filet atop creamy Newburg sauce, petite bay scallops, four jumbo shrimp, fresh Dungeness crab and chili oil drizzle topped with green onion gf
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Northwest Ribeye 56
*Fourteen ounce grilled ribeye with a roasted mushroom bordelaise, horseradish mashed potatoes and garnished with crispy red onions gf available
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Steak & Fries 57/ 58/ 90
*Your choice of steak with hand-cut fries, fresh chimichurri and demi-glace Fourteen-ounce ribeye | 57 Seven-ounce filet | 58 Eight-ounce American Kobe filet | 90
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Blacksmith Signature Tomahawk 115 / 130
*Thirty ounce bone-in ribeye topped with a lavender and preserved lemon gremolada over a demi and béarnaise sauce Served with a baked potato and choice of side: Sautéed Mushroom duo, Brussels Sprouts with Bacon, Roasted Winter Vegetable Medley, Green Bean Sauté For one | 115 (one baked potato, one vegetable) For two | 130 (two baked potatoes, two vegetables) gf
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Bacon Wrapped Filet 60
*Seven-ounce filet wrapped in thick cut honey cured bacon topped with caramelized shallot smoked bleu cheese butter, served with Yukon gold mashed potatoes and a green bean, carrot and onion sauté
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-Available Friday and Saturday Only- Prime Rib 50
*Twelve-ounce slow cooked prime rib served with horseradish cream and au jus with your choice of potato side gf
Sides
Corkage Policy: All outside bottles are subject to a $20 corkage fee per 750ml (House is not responsible for cork breakage.)
There is a split plate charge of $4 per entrée.
gf = Gluten Free Items | An 20% gratuity may be added for parties of 6 or more | All steaks are a minimum 24 day dry aged
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Please alert your server to any food allergies as all ingredients may not be listed.
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Polenta Fries 10
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Fries 9
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Truffle Parmesan Fries 14
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Classic Mashers 8
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Baked Potato 10
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Tillamook Smoked Cheddar Mac & Cheese 14
with Bacon | 15 with White Truffle Oil | 16 with Dungeness crab | 30
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Sautéed Mushroom Duo 14
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Fried Brussels Sprouts with Bacon 12
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Roasted Winter Vegetable Medley 12
Sweet potato, butternut squash, Brussels sprouts and red onion roasted with sage and fresh herbs topped with candied pecans gf, vegan
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Green Bean, Carrot and Onion Sauté 12