Starters
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Soup of the Day 8 / 10
cup / bowl
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Cheese Plate 18
Dill Havarti, warmed Brie and buttermilk spun honey and herbed Goat Cheese with house-made fig jam, pistachios 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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Steamed Clams 32
One pound of British Columbian Purple Mahogany clams in a green curry coconut milk broth with garlic, ginger, green onion, cilantro and basil served with a side of bread
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Carrots Three Ways 16
Roasted rainbow carrots complemented with carrot puree, crispy fried carrot strings, house-made vegan feta and topped with crushed pistachios 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, radish and 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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Watermelon Arugula 16
Seedless watermelon, cucumber, radish, house-made vegan feta and arugula tossed in an olive oil lemon dressing
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Grilled Steak 36
Grilled eight ounce Coullette sirloin served with mixed greens and arugula, cherry tomatoes and bleu cheese crumbles with balsamic and bleu cheese dressings topped with crispy fried onions
Entrees
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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 Dill Havarti, bacon or avocado
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Salmon 40
*Broiled seven ounce white miso and sesame marinated filet of fresh King Salmon with sautéed garlic broccolini, oyster mushrooms and friend shallots, finished with a sweet ginger garlic glaze black sesame seeds and green onion curls
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Sous Vide Pork Chop 44
*Twelve ounce bone-in Carlton Farms chop glazed with balsamic reduction, served with grilled peaches and pickled red onion aside a lemon, olive oil, shaved parmesan arugula salad
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Peruvian Seabass 44
*Seven ounce fresh seabass filet served skin on with zucchini and yellow squash medallions in garlic and herb white wine sauce, topped with crispy fried sweet potato strings
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Chicken Piccata 32
Lightly flour dredged, brined Draper Valley chicken breast over Yukon gold mashed potatoes, with a lemon caper white wine sauce garnished with diced tomatoes
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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
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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 ropped 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 44 / 57/ 58/ 90
*Your choice of steak with hand-cut fries, fresh chimichurri and demi-glace Eight ounce sliced Coullette sirloin | 44 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 gremalade over a demi and béarnaise sauce gf Served with a baked potato and choice of side: Sautéed Mushrooms, Brussels Sprouts with Bacon, Sauteed Zucchini and Summer Squash, Carrots Three Ways or Garlic Broccolini For one | 115 (one baked potato, one vegetable) For two | 130 (two baked potatoes, two vegetables)
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Bacon Wrapped Filet 56
*Seven ounce filet wrapped in thick cut honey cured bacon served with Yukon gold mashed potatoes and sautéed broccolini, topped with bleu cheese butter
Ala Carte
Sauces
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 Medley 14
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Fried Brussels Sprouts with Bacon 12
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Sautéed Zucchini and Summer squash 12
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Garlic Broccolini 14
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Carrots Three Ways 16
Roasted rainbow carrots, carrot puree and crispy carrot strings with house-made vegan feta