Starters
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Soup of the Day 8 / 10
cup / bowl
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Cheese Plate 18
Smoked gouda, warmed brie and pepper jack with plum jam, prosciutto and grilled bread
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Tuna Poke 22
*Ahi tuna tossed with sesame, tamari soy sauce, sambal, ginger, green and white onion served with fresh avocado and 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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Dungeness Crab Mac and Cheese 30
Our famous smoked cheddar mac and cheese broiled with Dungeness crab and seasoned bread crumbs
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Grilled Asparagus with a Poached Egg 16
Jammy, soft poached egg atop smokey grilled asparagus and a toasted walnut vinaigrette dusted with paprika gf, vegan available
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Scallop and Pork Belly 34
*Two pan seared sea scallops atop ginger plum sauce paired with two braised caramelized pork belly pieces over a mustard pan reduction accompanied by a cabbage, sesame, carrot and scallion slaw gf
Salads
Add protein to any salad: chicken 10, shrimp skewer 16, *steelhead 14, *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 gf
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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 gf, vegan available
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Dungeness Crab Salad 24
Butter lettuce and mixed greens tossed in a citrus vinaigrette with blanched asparagus, radish, cherry tomato, chives and toasted almonds topped with avocado and fresh Dungeness crab gf
Entrees
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Fresh Steelhead Trout 34
*Seven-ounce Columbia River steelhead with crisped skin over new potatoes and a tarragon pea puree drizzled with truffle oil, topped with caramelized shallots, oyster mushrooms and micro greens gf
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Roasted Pork Tenderloin 38
*Nine-ounce marinated sous vide pork tenderloin served over ginger plum sauce, complemented with a potato, egg, pea and carrot mac salad and a cabbage, sesame, carrot, scallion slaw gf
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Spicy Dahi Chicken 36
Mary's Free Range cubed chicken marinated in yogurt, and house made garam masala spices served with steamed basmati rice and house made naan topped with cilantro gf available
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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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Blacksmith Burger 30
*Half pound American Kobe 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, Bacon, avocado or cheese: cheddar, bleu, goat, brie, smoked gouda or pepper jack
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Pork Belly Carbonara 32
Handmade tagliatelle noodles with braised and rendered cubed pork belly, freshly grated parmesan, egg yolk, and black pepper topped with fresh herbs
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Scallop Risotto Primavera 42
*Three pan seared sea scallops served over an asparagus, pea and mint risotto topped with a tarragon pea puree, freshly grated parmesan and pea shoots gf
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Crispy Tofu Vegetable Stir Fry 32
Fried tofu, oyster mushrooms, carrot, red and yellow bell pepper, Napa cabbage, garlic, ginger, cilantro and sesame oil all tossed in a spicy sweet and sour sauce serve over basmati rice topped with a sesame peanut crumble gf
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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, *steelhead 14, *sesame ahi 22
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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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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 grilled asparagus 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 gf 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, Grilled Asparagus, Fresh Sesame Cabbage Slaw For one | 115 (one baked potato, one vegetable) For two | 130 (two baked potatoes, two vegetables) gf
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-Available Friday and Saturday Only- Prime Rib 60
*Fourteen-ounce slow cooked prime rib served with horseradish cream and au jus with your choice of potato side gf
Ala Carte
Sauces
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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Potato Mac Salad 12
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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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Grilled Asparagus 12
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Sautéed Mushroom Duo 14
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Fried Brussels Sprouts with Bacon 12
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Fresh cabbage, sesame, carrot, scallion slaw 10
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.