Starters
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Soup of the Day 8 / 10
cup / bowl
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Cheese Plate 18
Dill Havarti, Brie and Herbed Goat Cheese with dried Black Mission Figs, candied walnuts and grilled bread gf available
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Baked Brie 20
Puff pastry wrapped brie with a honey drizzle, toasted walnuts, grilled bread and sliced Bosc and Anjou pears
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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 Pacific Northwest Manilla Clams in a white wine butter garlic and herb sauce served with a side of grilled bread. Available traditional or spicy gf available
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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
Salads
Add protein to any salad: chicken 10, shrimp skewer 16, *salmon 18
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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, creamy buttermilk goat cheese and beet emulsion with candied walnuts gf available
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Panzanella 15
Arugula tossed in a tomato vinaigrette with herb croutons, cherry tomato medley, fresh basil and pickled shallots drizzled with balsamic reduction
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Mediterranean Salad 15
Spinach and mixed greens with cucumber, red onion, cherry tomato medley, red bell pepper and house-made vegan feta tossed with lemon thyme vinaigrette gf, vegan
Entrees
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Blacksmith Burger 24
*Natural half pound patty on brioche bun with lettuce, 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 38
*Blackened seven ounce filet of fresh King salmon served with Spanish rice and avocado, topped with black bean corn salsa and cilantro gf
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Sous Vide Pork Chop 40
*Twelve ounce bone-in Carlton Farms chop glazed with apple butter, served with wilted garlic spinach and Yukon gold mashed potatoes, topped with pickled shallots gf
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Shrimp Linguini 32
Sautéed shrimp, tomato, basil, garlic and shallots in a white wine butter sauce over linguini garnished with preserved lemon and parmesan
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Grilled Swordfish 42
*Ten ounce fresh Gulf Coast swordfish steak served with rosemary fingerling potatoes, topped with chimichurri and blistered cherry tomatoes gf
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Chicken Marsala 32
Breaded pan fried chicken breast in a rich mushroom Marsala sauce over fresh pappardelle noodles with herbs
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Harvest Pasta 22
Chef's nightly vegetarian preparation with seasonal vegetables and rotating house-made sauce Add protein: chicken 10, shrimp skewer 16, *salmon 18
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Nightly Risotto 30
Seasonal vegetable and mushroom risotto made with vegetable stock, vegan Miso butter and nutritional yeast, topped with micro greens gf, vegan
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Parisian Gnocchi 36
Tender house-made gnocchi with petite bay scallops in an herbed sherry and cream sauce topped with Parmesan and micro greens
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American Kobe Filet 75
*Eight ounce Snake River grilled Kobe filet topped with herbed butter gf
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Surf & Turf 60
*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 53
*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 52/ 56/ 84
*Your choice of steak with Parmesan truffle fires and herb demi-glace gf Fourteen ounce ribeye | 52 Seven ounce filet | 56 Eight ounce American Kobe filet | 84
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Blacksmith Signature Tomahawk 110 / 125
*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, Roasted Butternut Squash, Carrots Three Ways or Wilted Garlic Spinach For one | 110 (one baked potato, one vegetable) For two | 125 (two baked potatoes, two vegetables)
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Porterhouse 110
*Twenty-four ounce bone-in New York strop and tenderloin served with demi-glace and choice of potato, vegetable and additional sauce Potato: Mashed, Baked or Fingerling Side: Sautéed mushrooms, Fried Brussels Sprouts with Bacon, Roasted Butternut Squash, Carrots Three Ways, or Wilted Garlic Spinach Sauce: Horseradish Cream, Raw Horseradish, Chimichurri, Béarnaise, Demi-glace, Green Peppercorn Demi, Mushroom bordelaise Oscar | 16 (Crab Béarnaise sauce)
Sides
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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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Roasted Butternut Squash 12
with goat cheese and pistachios
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Wilted Garlic Spinach 14
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Carrots Three Ways 16
Roasted rainbow carrots, carrot puree and crispy carrot strings with house-made vegan feta
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.