Inlander Restaurant Week Guide 2017 by The Inlander

INLANDER RESTAURANT WEEK GUIDE

W S E W E O T H

IT IS! SPOKANE • COEUR D’ALENE

Chaps’ blackberry and raspberry Napoleon

FEBRUARY 23-MARCH 4, 2017

3: Coeur dâ&#x20AC;&#x2122;Alene Resort || IRW Guide page 2 - Dockside ad: Rest. Week: IRW Page 2: EW

2 INLANDER RESTAURANT WEEK 2017

WELCOME

TO INLANDER RESTAURANT WEEK, 2017 Thursday, February 23 to Saturday, March 4

It’s now been five years since the Inlander and Visit Spokane took a look around our culinary scene and decided that the food made here, and the people making it, needed to be spotlighted. Thus, Inlander Restaurant Week was born as a chance to showcase our region’s booming restaurant industry, and also bring the dining masses out of their homes and into restaurants at a time of year when the dining industry is typically slower than usual. The event began with 53 restaurants around Spokane, but has since grown to feature 101 eateries not just in the city, but throughout Coeur d’Alene and beyond. This year, 24 restaurants from North Idaho are participating in the event — a significant jump from previous years. Inlander Restaurant Week also delivers a significant economic boost to the region. Not only do restaurants benefit from the flood of diners who come in to taste the creative, fixed-price (see “Prix Fixe” below) menus of original items, but the event also brings people from out of town to stay at hotels, attend concerts, plays and sporting events and visit other local businesses. Although hard numbers for Inlander Restaurant Week haven’t yet been

tracked, a similar but smaller (85 eateries) restaurant week in California’s Sonoma County generated an economic impact of just over $3 million. Visit Spokane CEO and president Cheryl Kilday says that the event, having grown significantly, has become not just a treat for locals looking to taste their way around their hometown, but also a way to show the world that the Inland Northwest’s growing restaurant industry is something to pay attention to. “The success and continued growth of Inlander Restaurant Week confirm to us that our region is a culinary destination for visitors and locals alike,” she says. Before you head out to enjoy this delicious slice of the calendar, we’ve compiled everything you need to know about Inlander Restaurant Week right here. We give you some insight from a few of our hottest chefs, a list of events to check out after you’ve eaten and some highlights from the menus — as well as the menus themselves, of course. Once you’ve taken that all in, head out and grab a table somewhere. n

CHARITY SPOTLIGHT 4 INSIDE THE MENUS 6 INDIVIDUAL TASTES 10 FIRST-TIMERS 12 NORTH IDAHO 13 YOUR CHEFS 14 EVENTS 20 OUT-OF-TOWNERS 24 DRINK LOCAL 25

PRIX FIXE

MENUS 28

You’ll see this phrase, or its English translation — fixed price — repeatedly during Inlander Restaurant Week. Essentially, this means that there’s a flat fee for your meal — either $19 or $29 depending on the restaurant — and you get to pick from three different options for each of three courses. But don’t worry; if you want a tried-and-true favorite from the standard menu, most restaurants will have their regular menus available.

Smoked pork tenderloin at Fleur de Sel

INLANDER RESTAURANT WEEK 2017 3

SUPPORTING SECOND HARVEST IS SIMPLE:

Take a picture of your meal. Add the hashtag #IRWRaveReviews. Post it to your Facebook, Instagram or Twitter account. Sysco, a Restaurant Week partner, will donate five meals to Second Harvest for each post! (Be sure your post’s privacy settings are “public” so we can see it.)

When he was unable to work, Edwin Swain leaned on Second Harvest for help.

CHARITY SPOTLIGHT

EVERYONE N E E D S T O E AT With your help, Second Harvest fights hunger in the Inland Northwest

WASHINGTON STATE CRAFT BREWING

he annual team-up between Inlander Restaurant Week and Second Harvest proves two simple, important truths: Everyone loves food, and everyone needs it. Second Harvest provides food to some 55,000 people every week (picture all the runners at Bloomsday) for the one in seven adults and one in four children who struggle with hunger in the Inland Northwest. “When times are tough, food is the first thing to go,” says Julie Humphreys, the network’s community relations manager. Most people using Second Harvest are the “working poor,” or people that just don’t make a living wage, she says. The network runs completely on donations from grocery stores, farms, manufacturers and food drives, and supplies 250 food banks and meal centers; it’s also opened a kitchen to teach people how to cook with the fresh produce and grains often donated. Last year, Restaurant Week raised money for 6,000 meals. (Every $1 donation provides 5 meals.) Humphreys says donations in February are especially critical since heating bills are up and donations are down — donors have “giving fatigue” and less money after all the holiday spending. “Restaurant Week really helps us get over that winter hump,” Humphreys says. “It’s a great match.”

WHO SECOND HARVEST HELPS

Edwin Swain, 60, worked as a concrete finisher for more than 30 years, and then

4 INLANDER RESTAURANT WEEK 2017

one day he woke up and couldn’t move his shoulders. Suddenly, he couldn’t work or pay the bills, and he and his wife were homeless. Second Harvest helped fill the pantry when his disability checks didn’t, and soon he was also bringing back food for the 13 families in his neighborhood. “Everyone has pride,” Swain says. “Everyone wants to be able to feed themselves. The people using Second Harvest just need a little help, but they just didn’t like people to know; they’ve never faced that before.” They found housing two years later, and until recently, Swain lived with his wife, mother-in-law, his daughter and her husband and two grandsons. He remembers making jelly with his grandkids over the years using bushels of fruit provided by Second Harvest, often in the summertime. “We had lots of fun,” Swain says. “We had apricot, strawberry, blueberry, and we made some great PB & Js.” His grandsons have also been to several cooking classes at Second Harvest’s kitchen, where they learned to make pizza. Swain says he’s grateful that so many people are participating in Restaurant Week. “We can’t afford to go out, but we like Second Harvest because it provides real, fresh food,” Swain says. “It makes me glad to know there are so many people helping fight hunger in Spokane.” Read the Hunger Stories on Second Harvest’s website (2-harvest.org/) to learn more about real people in the community who take advantage of food relief programs. n

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INSIDE THE MENUS

L O O K I N G TA S T Y We scoured all 101 menus and these are just a few of the items that caught our eye

Thank You to Our Sponsors

FOR MEAT LOVERS

VEGETARIAN

BEEF CHEEKS

WILD MUSHROOM PASTA

Iron Goat Brewing Co. Taproom Menu says: “Goatmeal Stout braised beef cheeks, pea purèe, Parmesan polenta, roasted veggies and watercress.” We say: For the uninitiated, beef cheeks are, indeed, the muscles from the inside of a cow’s mouth. Slow-cooking this cut provides a delectable piece of meat that Iron Goat says you should pair with their Imperial saison.

PORK WELLINGTON

Bardenay Menu says: “Dried apple-stuffed, mustard-rubbed pork tenderloin, wrapped in puff pastry with demi-glace.” We say: There’s a bevy of pork main courses on this year’s menu, and this one shouldn’t be overlooked. If you like the combination of sweet and savory, this is a great choice — there are dried apples inside of this thing, for crying out loud.

BRAISED SHORTRIB STROGANOFF

The Gilded Unicorn Menu says: “Wild mushroom sauce, whipped crème fraiche, green onion, egg noodles.” We say: Remember the beef Stroganoff your mom would make using the chunks of randomly sized beef bits off the supermarket shelf? This is not that. It’s made with braised shortribs and employs crème fraiche and wild mushroom sauce for what’s sure to be a rich and filling main course.

Central Food Menu says: “Hedgehog mushroom, walnut sauce, herb bread crumbs.” We say: It might be a vegan-friendly dish, but there’s no denying the meaty goodness of the hedgehog mushrooms at the center of this entrée.

KALE AND RISOTTO BALLS

Geno’s Traditional Food & Ales Menu says: “Two hand-formed risotto balls featuring kale, roasted garlic and ricotta cheese, then deep fried and served with our rustic marinara and basil pesto.” We say: You don’t think you like kale? Trust me, you’ll like it deep-fried inside a couple of risotto balls alongside delicious garlic and cheese.

ROASTED BEETS

Durkin’s Liquor Bar Menu says: “ Smoked cheddar, pickled egg, radish sprouts, Pomelo vinaigrette.” We say: Anyone who’s sampled the Durkin’s carrots and Brussels sprouts is aware that the place knows its way around delicious vegetables. The combination of smoky cheese and other flavors make this a go-to beets dish. ...continued on page 8

DESSERTS FUDGE

Saranac Public House Menu says: “Alternating layers of chocolate and white fudges topped with a raspberry coulis and mint chiffonade.” We say: You could break down this dish into its various components and flavors, and any one of them on their own would make for a sweet treat at the end of the meal. The combination of them all makes this a must-try.

CANNOLI BENEFITTING

Uva Italian Menu says: “Housemade cannoli shells filled with a ricotta whipped cream and dipped in dark chocolate chips. Covered in powdered sugar.” We say: After enjoying a hearty Italian meal and leaning back for some coffee in a post-meal daze, something sweet is required. The chocolate, powdered sugar and whipped cream in this classic Italian pastry does the trick.

PEANUT BUTTER PIE IN A JAR 2017 menus are now online InlanderRestaurantWeek.com

Search by restaurant, neighborhood or cuisine.

Casper Fry Menu says: “Creamy peanut butter mousse, vanilla whipped cream, peanut butter cookie crumbles.” We say: Hello, it’s delicious creamy peanut butter mixed with whipped cream and cookie bits? You could throw Nutter Butters in a jar and we’d be on board.

Fudge from Saranac Public House

6 INLANDER RESTAURANT WEEK 2017

A JACKPOT ON EVERY PLATE. Hit it big for Restaurant Week with over a dozen restaurants and lounges to choose from. Then keep things going with some Vegas-style gaming and top-shelf entertainment. Or just sleep it off in one of our luxury rooms so you can come back for seconds tomorrow.

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INLANDER RESTAURANT WEEK 2017 7

INSIDE THE MENUS

L O O K I N G TA S T Y

Raviolo al Uovo from Ruins

Continued...

SEAFOOD FILET OF SIRLOIN AND LOBSTER

Beverly’s Menu says: “Six-ounce Snake River Farms Kobe beef sirloin, with four-ounce butterpoached half lobster tail, Yukon whipped potato, broccoli rabe, Cabernet demi-glace, bearnaise, and warm butter.” We say: Surf-and-turf to your heart’s content with this hearty entree combining the best of Beverly’s worlds, and all the savory side fixin’s you could want.

BACKYARD FISH TACOS

The Backyard Public House Menu says: “Blackened mahi mahi, tropical slaw, avocado cream, cilantro, white corn tortillas, chips and salsa.” We say: If you’re looking for a new local twist on this street food classic, the Backyard’s version should be on your list.

CRAB MAC & CHEESE

RAVIOLO AL UOVO

UNIQUE DISHES

PHO-RITTO

The Barrel Menu says: “Fresh pasta tossed with our house four-cheese sauce and Dungeness crab.” We say: At a place that’s been doing seafood in Spokane for decades (this spot used to be the S.S. Beryl, and has been a restaurant staple since the late ’60s), you can never go wrong with this comfort food classic that adds fresh crab to balance out all that rich cheese.

DAN-DAN NOODLES

The Blackbird Tavern + Kitchen Menu says: “Udon noodles, pork, pickled vegetables, sweet and spicy bean sauce.” We say: At a local spot that’s well-known for its amazing burgers and Southerninspired comfort fare, the Blackbird takes a stab at this savory ramen dish (udon, by the way, is the thick Japanese noodle used in ramen). It’s a good bet they’ve nailed it, too.

Ruins Menu says: “Raviolo al Uovo, braised beef, ricotta, caramelized celery root, créme fraîche.” We say: For those who didn’t know, until now, what this dish is (and it’s totally OK if you didn’t; we had to Google it, too), raviolo al uovo is basically a large noodle pocket with a runny egg yolk inside. Have no doubt that Ruins’ version of this decadent dish will be impressive to both see and taste. Lantern Tap House Menu says: “A burrito version of the traditional Vietnamese noodle soup with steak, brisket, onions and cilantro on a bed of housemade slaw, drizzled with Sriracha and hoisin sauce, wrapped in a garlic herb tortilla. Served with pho broth for dipping.” We say: Like another contemporary American counterpart on this list, the Lantern is getting creative with its own take on pho, the popular Asian noodle dish we all know and love. And it makes total sense! n

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8 INLANDER RESTAURANT WEEK 2017

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Also on the menu… Smoked Chicken Quesadilla and Traditional Native American Fry Bread

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MAIN COURSE:

Smoked Coho Salmon

Applewood, pan-smoked Nisqually coho salmon with Palouse lentil ragout and fried curly root vegetables Also on the menu… the amazing Red Tail Reuben and Grilled Prime Sirloin Steak

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INDIVIDUAL TASTES

INVITING A comforting cup of soup. A perfectly cooked cut of Eastern Washington beef. A cozy booth with a view. A killer Manhattan made with local wheat whiskey. INLANDERS love all the inviting goodies our local restaurants and pubs are pumping out these days. And more of you discover where to dine, sip and laugh in the Inlander than anyplace else around here.

We’ve got you covered in our Food section, along with our weekly email, Entrée, our online Happy Hour finder, Drinkspotter, and especially with food events like the now-massive Inlander Restaurant Week. Our food scene is busting out all over, so to keep up, grab your Inlander every week wherever great food is served.

I N L A N D E R .CO M / I N V I T I N G

10 INLANDER RESTAURANT WEEK 2017

T R AC K I N G T R E N D S If you’re in the mood for something oddly specific, let us help you with that

ADVANCED EATING

There are going to be some items on these menus that you have to do a bit of Googling to figure out, but don’t let that scare you off. That’s all part of Restaurant Week. If you want to expand your culinary vocabulary, here are a few things you can try. The Copper River Salmon at WILD SAGE might not sound to out of the ordinary, but it’s served with onion soubise, a throwback sauce made simply from beef stock, onion and butter. At BONSAI BISTRO, you’ll find the tuna dashi a la furansugo. That’s a tongue twister of a name for a dish that combines seared bluefin tuna, shiitake mushrooms and asparagus made in a tarragon dashi cream sauce. If you want to get a little adventurous, try the oxtail pate at ITALIA TRATTORIA. A pate, if you didn’t know, is meat, in this case oxtail, that’s ground into a paste and often mixed with spices and vegetables. For dessert, you can impress the table by knowing what to expect upon ordering the peanut butter terrine at CORKHOUSE. “Terrine” can refer to something similar to a pate, but it also means anything chilled in a rectangular terrine pan. Here, it’s peanut butter draped in sea salt, dark chocolate and maple.

DRINK YOUR MEAL

There’s a Drink Local pairing with every menu, but there are also restaurants that are making booze an actual course you can choose ... because there’s nothing wrong with drinking part of your dinner. For dessert at CHARLEY’S, you can forgo your fork altogether and opt for a lemon meringue pie martini. And at PROHIBITION GASTROPUB, there’s a new take on an old dessert with the beer float. It’s a scoop of ice cream dropped into a dark beer — they recommend the Dark Persuasion German Chocolate Stout from Icicle Brewing. Other spots, like J.J.’S TAP AND SMOKEHOUSE in North Spokane, is offering a first course consisting simply of your choice of locally produced beer, wine or liquor, in the event that you needed help with the whole Drink Local thing.

GET FISHY

Seafood is always a big part of Restaurant Week, and some specific trends emerged. One of those is the appearance of steelhead, most of it locally sourced, on the menus. CLINKERDAGGER has a Columbia River peppercorn steelhead, while SPENCER’S has a cedar plank grilled steelhead served with cauliflower and romesco. There are also a number of restaurants serving trout. The RUSTY MOOSE has Idaho rainbow trout served with red potatoes and veggies, while LAGUNA CAFÉ is serving up a grilled steelhead trout.

LOCAL SOURCING

One of the things to take note of during this fabulous week-plus of eating your way through the region is the way in which our restaurants utilize the bounty of our corner of the country. Many spots will be sourcing their ingredients from close to home. At TABLE 13 you’ll find dishes made with the legendary sweet onions of the Walla Walla area; the RED TAIL GRILL is making its ragout with lentils from the rolling hills of the Palouse. The meat is also not traveling far to arrive on your plate at restaurants like HILL’S, which is featuring a top sirloin from Double R Ranch. THE GLOBE is serving bison from Montana. n

A peanut butter terrine from Cork House

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NEW FOR 2017 • 1898 PUBLIC HOUSE • THE BLUEBIRD • THE FEDORA • GRILLE FROM IPANEMA • INLAND PACIFIC KITCHEN • IRON GOAT BREWING TAPHOUSE • JJ’S TAP AND SMOKEHOUSE • PROHIBITION GASTROPUB • RED TAIL BAR & GRILL • REMEDY TAVERN AND KITCHEN • RUINS • SOUTH HILL GRILL • SWEET LOU’S • TORTILLA UNION

FIRST-TIMERS

THE NEWCOMERS Welcome these eateries to Inlander Restaurant Week

Beef Cheeks from Iron Goat

ne of the benefits of Inlander Restaurant Week is the opportunity to try out the latest additions to the culinary scene. There are quite a few new kids on the restaurant block since our last Restaurant Week; we’ll get you caught up with a few.

TORTILLA UNION

Tortilla Union is the first offshoot brand for the Spokane-based Twigs Martini Bar & Bistro chain. On the menu, you’ll find items that would be at home in a Mexican restaurant, as well as many that wouldn’t. “I would call Tortilla Union Southwestern cuisine... but some people might call it Tex-Mex,” says Trevor Blackwell, vice president of Twigs and its parent company, QOL Restaurant Group. Try a Southwestern Caesar salad, smoked watermelon mélange, or Union guacamole for a first course, with ribs, barbacoa enchiladas, or a Southwestern burrito for a second. For dessert, choose between a chocolate decadence (flourless) cake infused with espresso, a draft beer, or a shot of tequila.

INLAND PACIFIC KITCHEN

According to owner Jeremy Hansen, you can expect “Flavorforward and technique-driven food that’s meant to make you think about what you’re eating and experiencing, other than eating to be nourished,” he says. ”You’re eating art, and these are small plates, but I’m not going to have five to six things on a

12 INLANDER RESTAURANT WEEK 2017

plate — it’ll be three ingredients done really well.” Choose from three types of ramen for the first course; pork, crispy soybean or catfish, all with smoked parsnip and potato and sous vide carrots on the side, for the second; and smoked vanilla, saffron, or black garlic and sesame gelato for dessert.

IRON GOAT BREWING TAPHOUSE

Last spring, this popular brewery moved downtown, near several other breweries. It was meant to be a comfortable place. “A big part of having the common tables and no TVs is that we want people to meet and talk and make friends. It’s meant to be a social place and not so much just, ‘I want to watch a game and be on my own,’” said Iron Goat co-owner Greg Brandt upon the pub’s opening. The menu features Neapolitan-style pizzas, meats and cheese plates, a beer cheese soup and other pub fare. Choose from dolled-up roasted Brussels sprouts, a countrystyle paté, or a beet salad for the first course; beef cheeks (braised in Goatmeal Stout), vegetarian “Farrotto” or bratwurst for the second; and a beer float or lemon blackberry crème brûlée for dessert.

REMEDY TAVERN AND KITCHEN

A throwback white-tile floor denotes the 1920s pharmacy theme that owner Matt Goodwin and crew originally conceptualized

(hence the name), but admit they strayed from in order to fully realize the restaurant. You’ll likely find something to refresh you at this neighborhood restaurant on the South Hill. The executive chef is Justin O’Neill, who also developed the menu at the Boiler Room and the Backyard. Choose between poke tartare, barbecue wings, or fire braised beef for the first course; crab mac, chile verde, or vegan puttanesca for the second; and “choclava,” shortbread trifle, or chile chocolate cake for dessert.

SOUTH HILL GRILL

Cory Ehrgott opened his own take on a beloved spot last fall. He kept some of Maggie’s most popular items on his menu — the chicken pot pie, Maggie’s signature salad, the Mediterranean Benedict at breakfast — as well as a large array of gluten-free items. He added fresh steaks and a full liquor license to the mix of familiar fare, all of it made “from scratch, with fresh ingredients.” “We’re not trying to do anything crazy with the menu, just good foods done right — back to the basics,” Ehrgott says. Try an appetizer sampler, tomato bisque, or a mini Maggie salad for the first course; chipotle chicken fettuccini, a Western burger (with house BBQ sauce) or a steak for the second; and a fresh chocolate chip cookie, bananas Doreen, or a chocolate flourless torte for dessert. 

NORTH IDAHO

G E M S TAT E E AT S Cross the border during Inlander Restaurant Week for a taste of Idaho

nlander Restaurant Week is not restricted to the greater Spokane area. It extends to North Idaho, where a culinary scene is rapidly growing and the scope of the cuisine expanding. Choose from pizza, burgers and pub food, like at FEDORA PUB & GRILLE, which knows how to feed a crowd, having generously offered free Thanksgiving meals to the public for the past five years. For Restaurant Week, it’s the portions that are generous. Try the potato skins piled high with smoked pulled pork as an appetizer, a six-ounce Kobe beef burger with Gorgonzola for the entrée, and classic New York cheesecake for dessert. At TIMBER GASTRO PUB, enjoy a laid-back atmosphere and top-notch cooking. Start with battered cheese curds, followed by duck confit pot pie or savory pot roast made with local Selkirk Abbey Brewery’s “Guilty” porter. North Idaho restaurant choices also include eclectic bistros and fine dining, and places that combine both, like BISTRO ON SPRUCE. Start with their tempura fried calamari and piquillo pepper sauce, then dive into orange-glazed salmon and butternut risotto, with just enough room for dessert, like the espresso crème brûlée. There’s also a pleasing assortment of ethnically diverse dining options this year. Have Middle Eastern food at WHITE HOUSE GRILL, Asian food at BONSAI BISTRO and THAI BAMBOO and Brazilian food at GRILLE FROM IPANEMA. Recently settled into its new Riverstone location, Grille from Ipanema will not let you leave hungry. Try the full churrasco experience — servers bring you as much freshly grilled meat as you’d like — and save room for dessert, including the succulently sweet and coconut-y quindim, a traditional Brazilian treat. A mainstay since Restaurant Week opened up to North Idaho restaurants three years ago, FLEUR DE SEL is French fine dining with a unique Mediterranean twist. “Being a French restaurant we are perceived ... as very formal,” says Chef Laurent Zirotti, who runs the Post Falls restaurant with wife Patricia. “Restaurant Week is a great formula for bringing people into the restaurant who would not usually come, then it’s our job after to make them come again,” Zirotti says. At Fleur de Sel, try fork-tender, house-smoked pork tenderloin with tangy bacon jam and a black garlic sauce that Zirotti works on for more than four weeks. Save room for dessert, including Zirotti’s walnut torte, adapted from his grandmother Giuseppina and served with caramel sauce… and with love. Or have your dessert in a glass. Up North Distillery’s honey spirit martini has cherry and orange notes and is one of many local beer, wine and distillery purveyors paired with this year’s restaurants. 

Steak and lobster from Beverly’s

NORTH IDAHO’S RESTAURANTS • 315 MARTINIS • ANTHONY’S • BARDENAY • BEVERLY’S • BISTRO ON SPRUCE • THE BLUEBIRD • BONSAI BISTRO • CEDARS FLOATING RESTAURANT • DOCKSIDE

• THE FEDORA • FLEUR DE SEL • GRILLE FROM IPANEMA • MACKENZIE RIVER • MULLIGAN’S • OVAL OFFICE • RED TAIL BAR & GRILL • SATAY

• SEASONS OF COEUR D’ALENE • SWEET LOU’S • THAI BAMBOO • TIMBER GASTRO PUB • TITO’S ITALIAN GRILL • UVA ITALIA • WHITE HOUSE GRILL

Enjoy your meal? Post to #IRWRaveReviews and support at great cause.

MEET YOUR CHEF

#IRWRaveReviews

TANYA BROESDER

You can help Second Harvest

Masselow’s

feed local families by going

anya Broesder is a long way from home, having grown up on a dairy farm in Iowa. “As my mom says, I have champagne taste because I grew up in landlocked Iowa and I love seafood,” she says. “But growing up, seafood was fish sticks, and things like that. Whenever we went out, I always wanted something more expensive than everyone else in my family.” Broesder says she became interested in food and cooking early on, hanging around her grandparents’ restaurant. “But my grandmas have always cooked. We started Christmas baking the day after Thanksgiving with one grandma, and we baked up until Christmas. There were freezers and hiding places so no one would find anything. We canned corn, we made tomato sauce, and we had gardens on every farm we had. We cured and butchered and did everything.” After high school, Broesder was ready to spread her wings and made the decision to leave her super-small town and decided she

out to dinner! During Inlander Restaurant Week, post your Rave Review with hashtag #IRWRaveReviews on Twitter, Instagram or Facebook.

For every #IRWRaveReviews post, Sysco will donate 5 meals to Second Harvest. BENEFITTING

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14 INLANDER RESTAURANT WEEK 2017

would give cooking a shot, and to do it far, far from home. Following culinary school in Portland and externships at restaurants, she landed at Northern Quest Resort & Casino, where she began working at their Woodlands restaurant (which has since been phased out). Her Iowa roots still called to her, however. “I left for two years and went back to Iowa and was an executive chef for a very small casino,” she smiles. “They thought they were huge.” She returned to Northern Quest more than seven years ago, and became Masselow’s chef in March 2014. Last year was Masselow’s first time participating in Inlander Restaurant Week with Broesder at the helm, and she’s excited about an encore. “Masselow’s isn’t as scary as people think it is,” she says. “We rebranded as a steak house two years ago. Yes, we still have linens for napkins, but we don’t have linens on our tables anymore. The lights are dim, but you can come in your jeans.”

Masselow’s beef tenderloin Although she wants her guests to feel at home, quality is her No. 1 priority. “Local is a huge thing right now, and it’s going to be a huge thing forever,” she says. “I want to continue to do as much of that as possible. We’re also going to continue to hold Masselow’s standard, so our scallops are going to continue to come from the East Coast, because they’re the best scallops I’ve tasted; they’re sweet and tender and delicious.” Broesder is looking forward to continuing to innovate, but she doesn’t have much time for trends. “I’m not a trendy person,” she says. “I like to keep things simple. Food likes to shine for what it is. I don’t like a plate that’s got six different sauces on it. We’re here for the food. If you’re not buying quality food and you have to give it six sauces to taste good, then what are you serving?” n

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INLANDER RESTAURANT WEEK 2017 15

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JESSE NICKERSON Bistro on Spruce

“I

’ve been cooking my entire life, since I could reach a stove,” says Jesse Nickerson. Originally from Boise, he came to Coeur d’Alene for a change. “I moved here to get away from being a chef, just to not have the responsibility. It kind of always works out that I end up taking leadership of the kitchen and I did that here, and I enjoy it.” Nickerson became the chef at Bistro on Spruce in April 2016, after working there for about a year. After assuming the role of chef, Nickerson went about adding his own flavor to the menu. “I spent a lot of time at Asiago’s, downtown in Boise, which is a high-end Italian restaurant. I do a lot of Italian-Latin fusion stuff. I like the flavors from Italy, Central America and South America.” He estimates that the menu has changed by 75 percent since last April. “Besides the top sellers, the menu is my menu,” he says. Beyond the food, Nickerson is also passion-

ate about changing the way the restaurant is perceived. “I think the food here has been a little bit too serious,” he says. “My attitude is, if you’re going to pay for something, then we’re going to do our best to make it for you, whether it be on our menu or not. If we have the ingredients and the time, we will make whatever we can.” Although he’s been a part of Inlander Restaurant Week before, this is his first as chef. “Restaurant Week is a lot of fun, because we get a lot of people in who don’t normally come in. We get to open customers’ eyes, new customers especially, I think they’re going to want to come back more now that we’re doing some different types of foods,” he says. “I like to use a lot of fresh ingredients, and we do most of our stuff here from scratch. Anything we can get away with doing from scratch, we do. We’re doing a slider as a menu item this year and the bread is from scratch; we hand-dip the onion rings for it, and we have local chanterelle mushrooms on top.” For Nickerson, North Idaho is a locavore’s

SCENE: 41

— Your neverending story — Suggested Courses After Restaurant Week: COMEDY, Irish Parades, and Abba.

— UPCOMING EVENTS —

Bistro on Spruce’s orange-glazed salmon. paradise: “This area has a lot of great local items, mushrooms, seafood, wild game, and wild mushrooms. We use whatever we can in the area.” For Restaurant Week, and beyond, Nickerson is planning to put Bistro on Spruce back on the map. “I want to get this restaurant back in the talk around town,” he says. “Word of mouth is such a huge thing in this business, and I feel like we’ve lost some of our popularity. I’d like to bring that back. I’d like to get a lot more people in here trying the new food, and just seeing what I have to offer as a chef.” 

Adam Devine: Weird Life Tour The Bing, 3/1

National Geographic Live: Point of No Return INB Performing Arts Center, 3/15

Spokane Comedy’s Standup Showdown The Observatory, 3/7

Mamma Mia! INB Performing Arts Center, 3/22–3/23

The Friendly Sons of St. Patrick St. Patrick’s Day Parade Downtown, 3/11

Holding On – Letting Go Spokane Civic Theatre, 3/17–4/9

Don’t miss the next First Friday: March 3rd, 2017

—

Plan your neverending story: Visit @ DowntownSpokane on Facebook

INLANDER RESTAURANT WEEK 2017 17

February 28 - March 5, 2017 MEET YOUR CHEF

MIKE McELROY Casper Fry

Wednesday, March 29, 2017 - 7:30 PM INB Performing Arts Center

wcebroadway.com 800.325.SEAT  GROUPS SAVE! 509.777.6253

18 INLANDER RESTAURANT WEEK 2017

lthough Mike McElroy was born and raised in Spokane, the city wasn’t the best place for him as a kid. “I was always in a lot of trouble when I was younger,” he says. “I ran away from home, went down south and landed in New Orleans. That’s really when my cooking career took off,” McElroy says. Once there, and only 18 years old at the time, he started working in several famous kitchens. “I worked at a lot of the bigger restaurants in New Orleans: Commander’s Palace, Red Fish Grill, Cochon, Herbsaint,” he says. He left New Orleans to work at Lulu in San Francisco, just before Hurricane Katrina, but New Orleans (and his former employers) called him back. Then an injury threw an unexpected wrench into the works. “I broke my leg really bad at a heavy metal concert,” says McElroy. “My wife’s family is all from Houston, so we ended up in Texas.” After a long recuperation, McElroy began cooking again, this time in Houston. “That’s when the press really started noticing me,” he says. “I got ‘Best Top 10 New Restaurants’ in the city by the Houston Chronicle one year for a sandwich shop I built in a bar,

and then I ran a couple of my own restaurants.” A visit to Spokane to see family this past summer turned into a move. McElroy started working with a childhood friend, the current chef at Scratch, before discovering Casper Fry. With his experience, he knew he could help them bring some authentic Southern food to the table. They agreed and he became the chef in September of 2016. Immediately, McElroy began putting his own personal touch on the menu. “My gumbo has won some awards down South, so obviously that went on. We tried doing some of the weird-to-northern-people Cajun stuff. Some of it flew and some of it didn’t. I brought in my sous-chef Nate; we’ve known each other since we were 5. Between the two of us, we have a lot of traditional New Orleans background, so that’s kind of the direction we’re sending the restaurant in. “I spent time at a butcher shop down in Houston, and it kind of changed the way I cook forever,” says McElroy. “I’m a lot more particular about what kind of meat I serve, what cuts, where they come from. I do a lot of things with larger cuts of meat, as opposed to buying a box of pre-packaged steaks. I’m always asking, ‘How big of a piece of meat can

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Casper Fry’s pork belly porchetta. I put on a plate before someone looks at me funny?’” McElroy’s return to the region has brought some surprises for him. “I got here in the height of huckleberry season. Everybody’s got them. It’s cool to see how many different people show off the same ingredient in different ways.” This is McElroy’s first Inlander Restaurant Week, but he is no stranger to the format. In Houston, there are restaurant weeks spanning the entire month of August. McElroy is excited about the creative challenge that the week presents. “I want to blow people’s minds on a budget,” he says. “That to me is always the biggest challenge. What can I do that’s not simple? I think nothing we do is run-of-the-mill as far as what people in Spokane are used to, but to really take that extra step without charging an arm and a leg? That’s the fun part.” n

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INLANDER RESTAURANT WEEK 2017 19

The Gonzaga women take on San Diego on Feb. 23, the opening night of Restaurant Week.

EVENTS

DINNER AND A... It only happens once a year, so make the most of your 2017 Restaurant Week experience by going out on the town for a night of tasty food and memorable fun

20 INLANDER RESTAURANT WEEK 2017

A Little Night Music

On the Civic’s main stage, Steven Sondheim’s romantic musical comedy explores a tangled web of affairs surrounding a traveling actress and the married men who fall under her spell. Through March 5; Thu-Sat at 7:30 pm, Sun at 2 pm. $22-$30. Spokane Civic Theatre, 1020 N. Howard. spokanecivictheatre.com (325-2507) Dine at: Hotel RL Restaurant and Bar, 303 W North River Dr.

Gonzaga Women vs. San Diego

After an early dinner or a late lunch, watch the Gonzaga women’s basketball team take on San Diego. Thu, Feb. 23, at 6 pm. $3-$8. McCarthey Athletic Center, 801 N. Cincinnati. gozags.com Dine at: Melting Pot, 707 W. Main Ave.

The Spokane Symphony pays tribute to Ravel on Feb. 25-26.

Titans of the Ice Age: Mammoths and Mastodons

Northwest Bach Festival

This touring exhibit from the Field Museum of Chicago explores the fascinating ancient history of giant Pleistocene beasts who once roamed the earth, including right here in the Inland Northwest. Show runs through May 7; museum open Tue-Sun, from 10 am-5 pm (until 8 pm on Wednesday). $10-$15 admission. The MAC, 2316 W. First. northwestmuseum.org (456-3931) Dine at: Scratch Spokane, 1007 W. 1st Ave.

Running almost exactly with the dates of Restaurant Week, Festival Director Zuill Bailey is back, fresh off his Grammy nomination, leading another ambitious series of concerts. Guests include pianist Piers Lane, harpsichordist John Bodinger and soprano Danielle Talamantes, performing the works of Ellington, Debussy and, of course, Bach. Many events are at Barrister Winery; check nwbachfest.com for details. Dine at: Europa Restaurant & Bakery, 125 S. Wall St

After Dark

Get in a night full of laughs from some of Spokane’s funniest folks at the Blue Door Theatre. This twice-monthly series is a mature audience version of the BDT’s monthly show. Fri, Feb. 24 and Fri, March 3, at 8 pm. $7/person. Blue Door Theatre, 815 W. Garland. bluedoortheatre.com (747-7045) Dine at: Thai Bamboo, 5406 North Division St.

Blake Shelton

The country music superstar makes a stop in Spokane for his “Doing it to Country Songs Tour,” joined by Raelynn and Sundance Head. Fri, Feb. 24, at 7:30 pm. $32.50-$72.50. All ages. Spokane Arena, 720 W. Mallon Ave. spokanearena.com Dine at: Safari Room Bar and Grill, 111 S. Post St.

Spokane Symphony Classics No. 7

In a program titled “A Kaleidoscope of French Virtuosity,” the orchestra pays tribute to French composer Maurice Ravel and the 80th anniversary of his death with a program of his greatest works. Sat, Feb. 25, at 8 pm and Sun, Feb. 26, at 3 pm. $15-$54. Martin Woldson Theater at the Fox, 1001 W. Sprague. spokanesymphony.org (624-1200) Dine at: Luna, 5620 S. Perry St. ...continued on next page

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INLANDER RESTAURANT WEEK 2017 21

EVENTS

DINNER AND A... Continued...

Kinky Boots comes to town Feb. 28-March 4.

Rain: A Tribute to the Beatles

Bring on the Beatlemania and take a trip back in time with a performance by this live tribute to John, Paul, George and Ringo. Sun, Feb. 26, at 6:30 pm. $30$50. All ages. INB Performing Arts Center, 334 W. Spokane Falls Bvld. wcebroadway.com (777-6253) Dine at: O’Doherty’s Irish Grille, 525 W Spokane Falls Blvd.

Kinky Boots

The Broadway musical featuring Tony Award-winning music by Cyndi Lauper explores the power of friendship and believing in yourself. Tue, Feb. 28 through Saturday, March 4; show times vary. $32.50-$77.50. INB Performing Arts Center, 334 W. Spokane Falls Bvld. wcebroadway.com (777-6253) Dine at: Ripples Riverside Grill, 700 N. Division St.

Adam Devine: Weird Life Tour

Known for his on-screen roles in Mike and Dave Need Wedding Dates, Pitch Perfect 2 and the Comedy Central show Workaholics, Devine is one of the industry’s rising stars. Wed, March 1, at 8:30 pm. $30-$40. Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com Dine at: Herbal Essence Cafe, 115 N. Washington St.

22 INLANDER RESTAURANT WEEK 2017

Brian Posehn

This longtime comedian has a huge resume of TV appearances, YouTube views, festival bookings and more. See him live in Spokane and get ready to laugh your butts off. March 2-4, at 8 pm, also March 3-4, at 10:30 pm. $20-$27. Spokane Comedy Club, 315 W. Sprague. Spokanecomedyclub. com (318-9998) Dine at: Post Street Ale House, 1 N. Post St.

Marshall McLean Album Release

The popular Spokane folk musician/songwriter and his band perform a concert celebrating the release of their second full-length record, Sodak. They’re joined by openers Bart Budwig and Jeffrey Martin. Fri, March 3, at 8 pm. $20. All ages. The Bartlett, 228 W. Sprague. bartlettspokane.com Dine at: Manito Tap House, 3011 S. Grand Blvd.

First Friday

March’s visual arts showcase is a perfect way to spend an evening on the town, strolling the streets to pop into area art galleries and businesses displaying the work of the region’s many artists. Fri, March 3, most artist receptions from 5-8 pm. Downtown Spokane and beyond; visit downtownspokane.org for complete listings of all events. Dine at: Steelhead Bar and Grille, 218 N. Howard St. 

Great food... Spokane’s all about it and more. Our nationally-renowned chefs and restaurants make it easy to take a 10-day stroll through Inlander Restaurant Week. It’s no wonder The Wall St. Journal named Spokane one of “6 Great Small Cities for Food Lovers.” In between all the tastes, shop our top national stores and local boutiques, check out a live show, or sip from one of our many wineries or craft breweries.

Spokane, your perfect three course meal.

For more information, check out VisitSpokane.com

#visitspokane

INLANDER RESTAURANT WEEK 2017 23

You’ve got options: Shop (for quirky gifts at Boo Radley’s); check out the Spokane River; or shred our local mountains.

OUT-OF-TOWNERS

IF YOU’RE VISITING... Inland Northwest attractions for those just visiting

GO SHOPPING DOWNTOWN

We’re excited about the future of our downtown shopping area. There’s now an Urban Outfitters by River Park Square downtown — in addition to an Apple Store and Nordstrom — making the hipster crowd happy. There are also some local favorites like Auntie’s Bookstore and Boo Radley’s, one of the weirdest and most awesome places to shop in Spokane.

CHECK OUT THE RIVER

FOOD & DRINK CELEBRATION

SPOKANE VALLEY June 15-18, 2017 www.CraveNW.com 24 INLANDER RESTAURANT WEEK 2017

As spring (hopefully) nears, the Spokane River starts to rampage, meaning that the Spokane Falls downtown are a sight to see. If you want more hiking to go along with your water viewing, head to Riverside State Park, about 10 miles northwest of downtown.

VISIT A BREWERY

Many Inlander Restaurant Week participants already feature some of the Inland Northwest’s best beers. For the full variety, visit the breweries themselves, as there are several downtown. If beer’s not your thing, check out one of the whiskey bars downtown or one of the many wineries that have tasting rooms throughout the city.

PLAY IN SNOW

We’ve had a cold, snowy winter here in Spokane. It hasn’t been good for our roads, but it’s been great for local ski resorts. Within an hour from Spokane are Mt. Spokane Ski & Snowboard Park and 49 Degrees North Ski Area, a little further north. Or head over to Idaho,

with Schweitzer Mountain Resort, Silver Mountain Resort or Lookout Pass Ski and Recreation Area.

EXPERIENCE THE LEGAL CANNABIS MARKET

Cannabis is legal in Washington (and has been for more than two years) for those ages 21 and up. Visiting local pot shops is a common thing to do for out-of-towners, but there’s more incentive during Restaurant Week. Instead of grabbing bag of chips when you have the munchies, go out for some some delicious food from a local restaurant. For more information about the local marijuana scene, visit inlander.com/greenzone for a guide and a map of the region’s stores.

GO GAMBLING

There are two popular casinos in the region: In Airway Heights, west of Spokane, there’s Northern Quest Resort & Casino, run by the Kalispel Tribe. There’s also Coeur d’Alene Tribe’s Coeur d’Alene Casino in Worley, Idaho. Both casinos have restaurants featured in Restaurant Week.

WATCH THE ZAGS

The Gonzaga men’s basketball team is one of the country’s best. They’re good every year, but this year they may have their best chance to make the Final Four. You might have trouble finding tickets for their games, but you can watch them at any number of local sports bars. Being in Spokane, surrounded by Zags fans, it’s the next best thing. 

DRINK LOCAL

THAT ’S THE SPIRIT Why drinking locally made beer, wine and spirits is a win-win for the region

rinking local isn’t just about walking to your neighborhood pub for a pint; it’s a win-win mindset that benefits a range of folks, from the producer to the consumer to the communities in which they all live and work. That’s the approach with the Inlander’s Drink Local campaign, which you’ll see plenty of during this year’s Inlander Restaurant Week. Each menu features a Drink Local option, giving you a chance to taste a locally produced beer, wine or spirit at a discounted cost. The spirit of Drink Local is always on display at Spokane’s No-Li Brewhouse, which has positively impacted Spokane and surrounding communities in a number of ways. More than 60 No-Li employees live in Spokane, contributing to its economic base through taxes and local spending. No-Li’s use of local products — Northwest barley malt, Yakima hops — supports neighboring agriculture, which in turn helps other regional brewers in pursuit of raw materials. No-Li’s success — they were named 2015 National Beer Wholesalers Brewery of the Year and 2016 Washington Large Brewery of the Year — has enabled them to give back to the community, too. In addition to charitable donations and partnerships, they’ve created innovative programs, such as an upcoming collaboration with the Spokane Symphony or the LocALE Monday program honoring a different Spokane neighborhood per month.

“We’re making the financial pie bigger,” says No-Li owner John Bryant, whose past experience includes vice president of sales and marketing at Deschutes Brewery and chief operating officer of Odell Brewing Company. In the past five years, says Bryant, Spokane has increasingly become known as a craft beverage destination, similar to places like Fort Collins, Colorado, and Bend, Oregon. The region’s brewers benefit through collaboration and pushing each other to improve, says Bryant, while the customer benefits from good products that are consistently obtainable. Local restaurants carrying local beverages — not only beer, but wine and distilled spirits — also benefit, including from increased tourism as Spokane’s reputation as a food and beverage destination grows. Although the number of local craft breweries has outstripped wineries and distilleries, they share some of the same sentiments about drinking local. Liberty Lake Wine Cellar’s Mark Lathrop says that small-production wineries give you access to the winemaker and the wine, including how it was made and what its unique features are. “It makes drinking wine a little more fun than it would usually would be,” he says. “We’re all doing this because we love it,” adds his wife, Sarah Lathrop, who notes that many winemakers in the region also have a day job. “When you’re doing something that you really enjoy, versus just paying the

No Li’s John Bryant bills, it comes across to the people that you’re serving,” says Sarah. “And most of the time it carries through to the product, too,” adds Mark. That’s important, says Bryant, who cautions that it’s unfair to ask a customer to buy local just because it’s local. The product still has to be the best. “We’re working really hard to honor the promise that some of the best beers are made in Spokane,” he says. 

Visit Anthony’s at Two Great Locations!

Your Local Family-Owned Seafood House Overlooking the Spokane Falls

On the Water at Riverstone

510 North Lincoln Street • Spokane, WA 99201 (509) 328-9009

1926 W. Riverstone Drive • Coeur d’Alene, ID 83815

www.anthonys.com

(208) 664-4665

INLANDER RESTAURANT WEEK 2017 25

Eat Local. Drink Local. Yes, Inlander Restaurant Week is about the food. But trust us, your meal will taste even better when you pair it with locally produced wine, cider, spirits or coffee.

DRINK LOCAL PARTNERS

Producing unique, handcrafted wines. We feature over 15 award-winning varietals and blends. TASTING ROOM 4705 N. Fruit Hill Rd | Spokane arborcrest.com

We started out on a 1/2 barrel home brew system in the backyard. Our beers are all hand-crafted, brewed in-house and we have several beers to choose from. TASTING ROOM 1415 N. Argonne Rd | Spokane Valley badassbackyardbeer.com

Known for making full-bodied reds, Barrister showcases its highly acclaimed Cabernet Franc as well as everyoneâ&#x20AC;&#x2122;s favorite Rough Justice. TASTING ROOMS 1213 W. Railroad Avenue & 203 N. Washington Downtown Spokane barristerwinery.com

Over 65 international awards TASTING ROOM 1003 E Trent #200 | Spokane www.dryflydistilling.com

Tom Sawyer Country Coffee provides the highest grade Arabicas “specialty grade coffees” to restaurants, espresso stands, offices, non-profits and almost any business enterprise.

608 N. Maple St. | Spokane tomsawyercountrycoffee.com

A boutique winery producing handcrafted, premium, Cabernet Sauvignon, Claret, Merlot, Sauvignon Blanc, Malbec, and a dry Cabernet Franc Rosé. TASTING ROOM

115 West Pacific Ave. | Spokane robertkarl.com

Making quality beer is always job number one. Everything else comes after that. Drink local. Really, that’s all we ask.

Ask for Drink Local specials during Inlander Restaurant Week.

Iron Goat Brewing Company has been producing hand-crafted ales in Spokane since 2012. We use the best ingredients from the Northwest and around the world to craft full flavored beers including a variety of IPAs, stouts, reds, blondes, Belgians and everything in between.. TASTING ROOM 1302 W. 2nd Ave. | Spokane irongoatbrewing.com

Liberty Lake Wine Cellar’s bold reds feature extensive barrel aging that pair perfectly with our lake views. TASTING ROOM 1018 S Garry Rd, | Liberty Lake libertylakewinecellars.com

With a focus on local ingredients, innovation, quality and creativity, No-Li has been proudly brewing award-winning beer in the heart of the Inland Northwest since 2012. TASTING ROOM 1003 E. Trent Ave. | Spokane nolibrewhouse.com

TASTING ROOM 121 S Cedar St. | Spokane rivercityred.blogspot.com

We believe in small batches and local sourcing. Our roots are in apple country, Washington State, and we only use 100% Washington Apples. TASTING ROOM 9514 E. Montgomery Spokane Valley onetreehardcider.com

INLANDER

RESTAURANT WEEK

BY LOCATION Coeur d’Alene

315 Martinis and Tapas Anthony’s at Coeur d’Alene Bardenay Beverly’s at The Coeur d’Alene Resort Bistro on Spruce The Bluebird Bonsai Bistro & Sushi Bar Cedars Floating Restaurant Dockside at The Coeur d’Alene Resort Fedora Grille From Ipanema MacKenzie River Pizza, Grill & Pub Mulligan’s Satay Seasons of Coeur d’Alene Sweet Lou’s Restaurant and Tap House Thai Bamboo Tito’s Italian Grill & Wine Shop Uva Italian

Neighborhood Fine Dining

! 5620 S. Perry • 448-2383 • lunaspokane.com

Liberty Lake

Barlows at Liberty Lake Corkhouse True Legends Grill

Post Falls

Fleur de Sel Oval Office Timber Post Falls White House Grill

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Worley

Red Tail Bar & Grill at The Coeur d’Alene Casino

Downtown Spokane

Anthony’s at Spokane Falls The Backyard Public House Blackbird Tavern + Kitchen Charley’s Grill & Spirits Clinkerdagger Durkin’s Liquor Bar Europa Restaurant & Bakery Gilded Unicorn Globe Bar & Kitchen Herbal Essence Cafe Hills’ Restaurant & Lounge Hotel RL Spokane - Restaurant and Bar Inland Pacific Kitchen Iron Goat Taproom Linnie’s Thai Cuisine The Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Palm Court Grill Post Street Ale House Ripples Riverside Grill Safari Room Santé Restaurant & Charcuterie Saranac Public House Scratch Spokane Spencer’s Steelhead Bar and Grille

28 INLANDER RESTAURANT WEEK 2017

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Downtown Spokane

Table 13 Tamarack Public House Tomato Street Tortilla Union Southwest Grill Twigs Bistro and Martini Bar Wild Sage

Browne’s Addition Italia Trattoria

Central Spokane

Clover Geno’s Traditional Food & Ales Prohibition Gastropub Ruins

Kendall Yards

Central Food Veraci Pizza Wandering Table

North Spokane

1898 Public House The Barrel The Boiler Room Downriver Grill JJ’s Tap and Smokehouse MacKenzie River Pizza, Grill & Pub Mamma Mia’s Nudo Ramen House Thai Bamboo Tomato Street Twigs Bistro and Martini Bar

South Spokane

Casper Fry Laguna Cafe Lantern Tap House Latah Bistro Luna MacKenzie River Pizza, Grill & Pub Manito Tap House Remedy South Hill Grill Thai Bamboo Twigs Bistro and Martini Bar The Two Seven Public House

Spokane Valley

Ambrosia Bistro and Wine Bar Longhorn BBQ Max at Mirabeau Thai Bamboo Twigs Bistro and Martini Bar

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Airway Heights

EPIC at Northern Quest Resort & Casino Longhorn BBQ Masselow’s Steakhouse at Northern Quest Resort & Casino Rusty Moose Bar & Grill

West Spokane

Chaps Restaurant

FEBRUARY 23 - MARCH 4

BY CUISINE

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American Gastropub 1898 Public House Ambrosia Bistro and Wine Bar Barlows at Liberty Lake The Barrel Beverly’s at The Coeur d’Alene Resort Bistro on Spruce The Bluebird Casper Fry Central Food Chaps Restaurant Charley’s Grill & Spirits Clover Dockside at The Coeur d’Alene Resort Downriver Grill Durkin’s Liquor Bar EPIC at Northern Quest Resort & Casino Fedora Gilded Unicorn Globe Bar & Kitchen Iron Goat Taproom Laguna Cafe Latah Bistro MacKenzie River Pizza, Grill & Pub Coeur d’Alene, North, South The Melting Pot Mulligan’s Palm Court Grill at The Davenport Hotel Post Street Ale House Red Tail Bar & Grill at The Coeur d’Alene Casino Ripples Riverside Grill Ruins Safari Room at The Davenport Hotel Satay Scratch Spokane South Hill Grill Sweet Lou’s Restaurant and Tap House True Legends Grill Twigs Bistro and Martini Bar Downtown, North, South, Valley Wandering Table Wild Sage

Asian

Bonsai Bistro & Sushi Bar Nudo Ramen House Downtown, North

Barbecue

JJ’s Tap and Smokehouse Longhorn BBQ Valley, Airway Heights

European

Santé Restaurant & Charcuterie

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$29 $29 $19 $29

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$29 32 $29 32 $29 33 $29 33 $29 34 $29 34 $19 34 $29 36 $29 36 $29 37 $29 37 $19 37 $19 38 $19 38 $19 39 $19 40 $29 41 $29 41 $19 43 $29 44 $19 44 $29 46 $19 46 $19 46 $19 47 $29 47 $29 48 $29 48 $29 49 $19 49 $19 50 $19 52 $19 53 $29 54 $29 54 $19

$19 45 $19

$19 42 $29

The Backyard Public House Blackbird Tavern + Kitchen Geno’s Traditional Food & Ales Lantern Tap House Manito Tap House Prohibition Gastropub Remedy Saranac Public House Timber Post Falls The Two Seven Public House

Italian

Europa Restaurant & Bakery Italia Trattoria Mamma Mia’s Tito’s Italian Grill & Wine Shop Tomato Street Downtown, North Uva Italian

Irish

O’Doherty’s Irish Grille

Mediterranean

White House Grill

Northwest

315 Martinis and Tapas Bardenay Corkhouse Herbal Essence Cafe Hotel RL Spokane - Restaurant and Bar Luna Oval Office Rusty Moose Bar & Grill Seasons of Coeur d’Alene Steelhead Bar and Grille Table 13 at The Grand Hotel Tamarack Public House

Pizza

The Boiler Room Veraci Pizza

Seafood

Anthony’s at Coeur d’Alene Anthony’s at Spokane Falls

Southwest

Tortilla Union Southwest Grill

Steakhouse

Cedars Floating Restaurant Clinkerdagger Grille From Ipanema Masselow’s Steakhouse at Northern Quest Resort & Casino Max at Mirabeau Spencer’s

Thai

$19 31 $29 32 $19 38 $19 41 $19 43 $19 46 $29 47 $19 48 $19 51 $19 53 $29 $29 $19 $19

37 40 43 51

$19 52 $19 53 $19

$19

$29 30 $19 31 $29 36 $29 39 $19 40 $29 42 $29 45 $29 47 $29 49 $29 50 $29 50 $29 50 $19 $19

33 54

$29 $29

30 31

$19

$29 34 $29 36 $29 39 $29 44 $29 44 $29 49

Linnie’s Thai $19 42 Thai Bamboo Coeur d’Alene, North, South, Valley $19 51 Fusion Fleur de Sel

$29

Hills’ Restaurant & Lounge Inland Pacific Kitchen

$29 $29

39 40

Bring the Family in for Inlander Restaurant WeEk 1333 W Summit Parkway • Spokane, in Kendall Yards 509.389.0029 • Open daily 11am-9pm

INLANDER RESTAURANT WEEK 2017 29

Any Week

1898 PUBLIC HOUSE

315 MARTINIS AND TAPAS

Classic food with a fresh twist. Eat inspired, Spokane!

At the Greenbriar Inn (1908) on the National Registry of Historic Places.

NORTH SPOKANE

AMERICAN

FIRST COURSE Crab Bruschetta Pacific Northwest crab, artichoke cream cheese, lemon garlic aioli

Kale & Brussels Sprout Salad Cougar Gold white cheddar, pancetta, candied pine nuts, lemon shallot vinaigrette

COEUR D’ALENE

NORTHWEST

FIRST COURSE Spring Mix Salad Strawberry champagne vinaigrette, blueberries, strawberries, fennel, toasted almonds, fresh horseradish Caesar Salad Chopped romaine, Caesar dressing, Parmesan, lemon

Lobster Bisque Maine lobster, white truffle oil

Endive Roasted beets, roasted walnuts, port-infused chèvre, lemon dill vinaigrette

SECOND COURSE Sweet & Spicy Vietnamese Caramel Chicken Mifoon rice, stir-fried vegetables

SECOND COURSE St. Louis Style Ribs Slow cooked, locally made huckleberry barbecue sauce, steamed broccolini, roasted potatoes and rosemary

Twelve-hour Braised Short Ribs Cabernet demi-glace, fried onion, horseradish mash, seasonal vegetable Grilled Atlantic Salmon Maine lobster mash, seasonal vegetable, Maine lobster butter sauce THIRD COURSE Salted Caramel Tart Cracker crust, fleur de sel, housemade caramel

Breaded Orange Roughy Filet Saffron cream, seared scallop, sauteed Brussels sprouts, garlic confit, risotto Frenched Lamb Chops Pistachio pesto, tomato bruschetta, feta, sautéed artichoke heart, roasted garlic, pickled carrot, herbed orzo

Mascarpone Cheesecake Housemade strawberry sauce, fresh strawberry

THIRD COURSE Macarons Vanilla, chocolate, strawberry, crème anglaise

Warm Chocolate Brownie and Ice Cream Bittersweet chocolate, housemade vanilla ice cream

Carrot Cake Cheesecake Trifle Chocolate mousse, marshmallow, caramel, graham cracker

DRINK LOCAL Lemon Huck Finn Dry Fly vodka, triple sec, housemade sour, fresh huckleberry purée $7

DRINK LOCAL 315 Manhattan Housemade aromatic bitters and Vya sweet vermouth $8

509.466.2121

208.667.9660

See our listing for IRW courses HOURS: M-Th 11a-9p • F 11a-10p • Sa 8a-10p • Su 8-9p

905 N. WASHINGTON ST. | 509-392-4000

THE OLD BROADVIEW DAIRY

RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd. Sunday-Thursday 4–9 pm; Friday-Saturday 4-10 pm

315 E. Wallace Ave. Tuesday-Saturday 3-9 pm; closed Sunday and Monday

AMBROSIA BISTRO & WINE BAR

ANTHONY’S AT COEUR D’ALENE

Great food, fine wine, and special friends; what else is there?

Anthony’s at Coeur d’Alene is located in the Riverstone community.

SPOKANE VALLEY

AMERICAN

COEUR D’ALENE

FIRST COURSE Chicken and White Bean Chili Chicken and white beans with roasted green chilies, corn, and white onions. Topped with cilantro and cotija cheese. |GF

FIRST COURSE Crispy Calamari With lemon aioli.

Fried Artichoke Hearts Lightly breaded and deep fried artichoke hearts served with a chipotle aioli.

Oregon Bay Shrimp Cocktail

Greek Salad Mixed greens, cucumbers, red onions, Kalamata olives, and tomatoes tossed in a creamy feta dressing. |GF |V SECOND COURSE Salmon Masala Wild sockeye salmon tossed with onion, red bell pepper, and green beans in a creamy garam masala sauce with yellow rice and topped with a spicy mango raita. Moroccan Chicken with Olives and Lemons Slow cooked chicken rubbed with exotic spices, and served with onion, charred lemon and green olives over roasted garlic couscous. Brown Sugar Bourbon-Glazed Pork Tenderloin Roasted pork tenderloin brushed with a peppered brown sugar bourbon glaze. Served atop a sweet potato and arugula hash with onion and bacon. |GF THIRD COURSE Chocolate Mousse Rich and creamy chocolate mousse served in a chocolate cup and topped with whipped cream and raspberry coulis. |GF Orange Olive Oil Cake Orange glazed olive oil cake served with a wild Italian cherry ice cream.

SEAFOOD

Anthony’s Award-Winning Clam Chowder SECOND COURSE Wild Alaska Silver Salmon Roasted with citrus butter on an alder plank and served over lemon edamame risotto. Finished with fresh corn succotash. Steak & Prawns Double R Ranch flank steak spice-rubbed and grilled to your liking with chipotle lime butter, paired with chargrilled ocean prawns. Finished with cranberry lime relish. Smoked Wild Alaska Salmon Fettuccine Wild Alaska salmon, sautéed onions, zucchini, mushrooms, capers, dill and herbed cream sauce. Finished with grated Parmesan. THIRD COURSE Anthony’s Burnt Cream Our traditional silky, rich vanilla burnt cream with a caramelized sugar crust topping. Olympic Mountain Chocolate Chip Cherry Ice Cream Baileys Irish Cream Chocolate Mousse

DRINK LOCAL Mad Bomber Brewing Company Fatman IPA $5.50

Flourless Chocolate Cake Rich, creamy chocolate cake made with imported chocolate and topped with fresh whipped cream. |GF

DRINK LOCAL Ambrosia Bistro Red Full-bodied red wine blended and bottled just for us! $9

509.928.3222 9211 E. Montgomery Ave. Monday-Sunday 4 pm-close

30 INLANDER RESTAURANT WEEK 2017

RESERVATIONS RECOMMENDED

208.664.4665

RESERVATIONS RECOMMENDED

1926 W. Riverstone Dr. Sunday-Thursday 4-9 pm; Friday-Saturday 4-10 pm

ANTHONY’S AT SPOKANE FALLS

THE BACKYARD PUBLIC HOUSE

Anthony’s at Spokane Falls is located in the heart of downtown Spokane.

Gastropub serving upscale pub fare.

DOWNTOWN SPOKANE

SEAFOOD

FIRST COURSE Crispy Calamari With lemon aioli Anthony’s Award-Winning Clam Chowder Oregon Bay Shrimp Cocktail

SECOND COURSE Wild Alaska Silver Salmon Silver salmon roasted with citrus butter on an alder plank and served over lemon edamame risotto. Finished with fresh corn succotash. Steak & Prawns Double R Ranch flank steak spice-rubbed and grilled to your liking with chipotle lime butter paired with char-grilled ocean prawns. Finished with cranberry-lime relish. Smoked Wild Alaska Salmon Fettuccine Wild Alaska salmon, sautéed onions, zucchini, mushrooms, capers, dill and herbed cream sauce. Finished with grated Parmesan. THIRD COURSE Anthony’s Burnt Cream Our traditional silky rich vanilla burnt cream with a caramelized sugar crust topping.

DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Taquitos Fried corn tortillas stuffed with house-smoked pulled pork and housemade avocado cream. Backyard Pretzels Housemade salted pretzel sticks, served with mustard and cheese sauce. No-Li Braised Beef Stew Savory beef stew made with No-Li Wrecking Ball Imperial Stout. SECOND COURSE Cavatappi Bolognese Housemade meat sauce, spiral pasta, finished with Parmesan, served with garlic bread. Backyard Burger Ground Northwest beef patty, caramelized onion, American cheese, mayo, lettuce, tomato, brioche bun, served with fries.

Backyard Fish Tacos Blackened mahi mahi, tropical slaw, avocado cream, cilantro, white corn tortillas, chips and salsa. THIRD COURSE Not Your Father’s Float Not Your Father’s Root Beer with a float of vanilla bean ice cream.

Olympic Mountain Chocolate Chip Cherry Ice Cream Bailey’s Irish Cream Chocolate Mousse

S’mores Sundae Vanilla bean ice cream, shaved chocolate, graham crumbles, brûléed marshmallow cream.

DRINK LOCAL Latah Creek Pinot Gris $7.50

Caramel Apple Pie Caramelized Washington apples, graham cracker crust, served à la mode.

DRINK LOCAL No-Li Back 40 Ale Pale ale brewed specifically for the Backyard with 100 percent Washington fresh hops. $4.50

509.328.9009

RESERVATIONS RECOMMENDED

509.822.7338

510 N. Lincoln St. Monday-Thursday 4-9:30 pm; Friday-Saturday 4-10:30 pm; Sunday 3-9 pm

1811 W. Broadway Ave. Open daily 11 am-10 pm or later

BARDENAY

BARLOWS AT LIBERTY LAKE

Bardenay specializes in house-distilled spirits & Pacific Northwest cuisine.

Family owned, Barlows features homemade recipes in an upbeat atmosphere.

COEUR D’ALENE

NORTHWEST

FIRST COURSE Charcuterie Plate Selection of cured meats with toasted crostini. Scotch Eggs Hard boiled egg wrapped in sausage, breaded and flash-fried. House Cocktail Try one of our three “Drink Local” specialty cocktails.

SECOND COURSE Pork Wellington Dried-apple stuffed, mustard-rubbed pork tenderloin, wrapped in puff pastry with demi-glace. Carbonara Chicken Sauteed pancetta, egg and Parmesan cheese tossed in housemade spaghetti, with charbroiled chicken thigh. Thai Green Curry Salmon Coconut green curry broth, steamed jasmine rice, charbroiled salmon fillet. THIRD COURSE Housemade Dessert Try any item from our rotating list of desserts made by our pastry chef. Insomniac Godiva Chocolate Liqueur, Buttershots, Amaretto, cold press coffee, cream. Served up. Chocolate Covered Strawberry Cocktail Bardenay Strawberry liqueur, Godiva chocolate Liqueur, cream, Aztec Chocolate Bitters, shaken and served up

DRINK LOCAL Ginger Rum Cocktail Bardenay Ginger Rum, Triple Sec, sweet and sour and a dash of vanilla. Served up. $6.75

LIBERTY LAKE

AMERICAN

FIRST COURSE Mahi Mahi Tacos Fresh lime, chipotle aioli, coleslaw, and mango salsa all layered on fresh mahi mahi, and served on corn tortillas. |GF Potato Skins Hand-cut potato skins topped with shredded cheddar cheese, bacon crumbles, and chopped green onion. |GF Citrus Spinach Salad Sliced oranges, feta cheese, Craisins, red onion, sweet and spicy pecans, and our spicy citrus vinaigrette. |V SECOND COURSE Cajun Fettuccini German sausage, chicken, and prawns cooked with green peppers, onions, and spicy Cajun sauce, served with garlic bread topped with Parmesan cheese. Homemade Meatloaf Our meatloaf served with mashed potatoes, vegetables, and rich brown gravy. Patty O’Shea’s Melt A chargrilled burger patty, house-smoked pastrami, Swiss cheese, grilled onion and sauerkraut on grilled rye bread served with Thousand Island dressing. THIRD COURSE Toffee Pudding Cake A rich toffee pudding cake topped with chocolate and caramel.

Homemade Carrot Cake Our homemade carrot cake sliced thick and topped with walnuts and homemade icing. New York Style Cheesecake A slice of delicious cheesecake topped with fresh strawberries and whipped cream.

DRINK LOCAL No-Li Amber Ale $4.50

208.765.1540

509.924.1446

1710 W. Riverstone Dr. Sunday-Thursday 5-9 pm; Friday-Saturday 5-10 pm

1428 N. Liberty Lake Rd. Monday-Sunday 7 am-close

INLANDER RESTAURANT WEEK 2017 31

THE BARREL

BEVERLY’S

Locally owned, neighborhood steak and seafood house.

Five-star cuisine including distinctive Northwest flavors.

NORTH SPOKANE

AMERICAN

COEUR D’ALENE

AMERICAN

FIRST COURSE Steak Bites Tender, seasoned steak bites served with our house horseradish cream sauce.

FIRST COURSE Ahi Tuna Tower Hawaiian tuna, avocado, cucumber, wasabi, soy-ginger, crispy wontons

Barrel Chowder Our house-made clam chowder.

Artisan Meats and Cheese Fig jam, Port syrup, dried cherries, house crackers

Winter Salad Fresh field greens topped with spiced walnuts, dried cherries and feta cheese. Served with balsamic vinaigrette.

Iceberg Salad Crisp iceberg, apple-smoked bacon, egg, tomato, red onion, croutons, and buttermilk blue cheese dressing

SECOND COURSE Crab Mac & Cheese Fresh pasta tossed with our house four-cheese sauce and Dungeness crab.

SECOND COURSE Filet of Sirloin and Lobster Six-ounce Snake River Farms Kobe beef sirloin, with four-ounce, butter-poached half lobster tail, Yukon whipped potato, broccoli rabe, Cabernet demi-glace, bearnaise, and warm butter

Barrel Steak with Mushrooms Six-ounce top sirloin smothered with Barrel steakhouse mushrooms. Crown Apple Pork Chop Hand-cut pork chop topped with bacon-shallot relish and Crown Apple glaze. THIRD COURSE Mud Pie House-made mud pie topped with chocolate and caramel sauce

British Columbia King Salmon Pan seared with lobster mashed potatoes, green beans, and caviar sauce |GF Smoked Chicken Penne Broccoli, apple-smoked bacon, cremini mushrooms, mozzarella cheese THIRD COURSE Warm Chocolate Soufflé With salted caramel sauce

Jumble Berry Bread Pudding Brûlée custard, toasted croissants and mixed berries

Huckleberry Cobbler With a scoop of vanilla bean ice cream

Cheesecake New York style cheesecake with an orange marmalade sauce

Crème Brûlée Vanilla custard with caramelized crust

DRINK LOCAL No-Li Brewhouse Rotating tap $4.50

DRINK LOCAL Third Channel IPA Down Draft Brewing Company, Post Falls, Idaho $6

509.467.5490

RESERVATIONS RECOMMENDED

208.765.2300 EXT. 23

RESERVATIONS RECOMMENDED

6404 N. Wall St. Monday-Thursday 4-10 pm; Friday-Saturday 4-11 pm; Sunday 4-9 pm

The Coeur d’Alene Resort, 115 S. Second St. Sunday-Thursday 5-9 pm; Friday-Saturday 5-10 pm

BISTRO ON SPRUCE

BLACKBIRD TAVERN + KITCHEN

Cozy fireplace dining, value-packed wine list, fantastic service and food.

Offering locally minded, elevated gastropub fare.

COEUR D’ALENE

AMERICAN

DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Idaho Sushi Roll House-smoked sockeye salmon, julienned sweet potato, cream cheese and asparagus, sushi wrapped, served tempura-fried with chili berry coulis

FIRST COURSE Deep Fried Biscuit and Gravy Sausage gravy-infused buttermilk biscuit, blood orange jam

Tempura Fried Calamari Tempura fried calamari with house piquillo pepper remoulade sauce

Smoked Goat Tacos Curry jicama slaw, plantain yogurt, fried peanuts |GF

Ahi Tuna Poke’ Raw ahi tuna tossed with soy, fresh ginger, red chili, and scallions. Topped with diced avocado and served with crispy wonton chips

SECOND COURSE Pimento Cheese Ravioli Charcoal-roasted pig, smoked hock broth, cracklin, crispy greens

SECOND COURSE Port Braised Lamb Shank Fall-off-the-bone, port-braised lamb shank, roasted garlic-tomato demi-glace, garlic-herb mashed potatoes and chef’s fresh vegetables Orange Glazed Sockeye Salmon Wild Alaskan sockeye salmon, orange glazed, cedar paper wrapped over butternut squash risotto, finished with cranberry beurre blanc Bistro Beef Grilled black pepper-sea salt marinated beef shoulder tenderloin, Bistro Bleu cheese cream sauce, garlic-herb whipped potatoes and chef’s fresh vegetables THIRD COURSE Espresso Crème Brûlée Classic crème brûlée studded with chocolate-covered espresso beans Chocolate Huckleberry Crème Bomba Double chocolate brownie and huckleberry mousse covered with dark chocolate ganache

Duck Spring Rolls Sesame and radish, chili lime |GF

Nigerian Head-on Prawns Charred tomato, spicy mango, chili oil, rice cake Dan-Dan Noodles Udon noodles, pork, pickled vegetables, sweet and spicy bean sauce THIRD COURSE Sweet Corn Ice Cream Glazed cracklin’ butter caramel |GF Picarones Sweet potato and squash donuts, cane sugar syrup |V Chai Shave Ice Frozen mochi cotton candy, crispy rice |GF |V

DRINK LOCAL Colville Sake Collins Dominion single malt vodka, pear juice, star anise, ginger simple syrup, lemon juice, Sake $9

Orange Cranberry Bread Pudding Fresh cranberries, fresh orange, accompanied by housemade cinnamon ice cream

DRINK LOCAL Slate Creek Ale A pint of 6 Weight IPA $5

208.664.1774 1710 N. Fourth Ave. Monday-Saturday 5-9 pm; closed Sundays

32 INLANDER RESTAURANT WEEK 2017

RESERVATIONS RECOMMENDED

509.392.4000 905 N. Washington St. | Monday-Thursday 11am-9pm; Friday 11am10pm; Saturday 8am-10pm; Sunday 8am-9pm

THE BLUEBIRD

THE BOILER ROOM

Cozy midtown restaurant with great food and an amazing wine and beer list.

Five Mile’s wood-fired kitchen and tap house

COEUR D’ALENE

AMERICAN

FIRST COURSE Seared Scallops Celeriac purée, balsamic reduction, tomato relish.

Brussels Sprouts Caramelized onion and garlic, chipotle flake, Parmesan, lemon. |V Cheesy Bread Ask server for current selection.

NORTH SPOKANE

PIZZA

FIRST COURSE Dry Fly Whiskey Pork Sliders Apple wood-smoked pork shoulder, Dry Fly whiskey barbecue sauce, slaw, bun Smoked Salmon Crostini House-smoked, wild-caught sockeye, roasted pepper cream cheese, honey lime gastrique, chives, baguette House Salad Romaine, spring mix, cucumbers, red onion, bell pepper, carrot, Gorgonzola ranch dressing |GF |V

SECOND COURSE Wild-Caught Pacific Halibut Parmesan, ratatouille. Shrimp & Grits Creamy grits, spicy shrimp, braised pork belly, charred eggplant salsa. Fried Chicken Breast, thigh, leg and wing. Honey miso glaze, pickle. THIRD COURSE Doughnuts Jam, vanilla bean mascarpone, chocolate-hazelnut spread.

SECOND COURSE Margherita Pizza Pomodoro sauce, fresh mozzarella, finished with basil |V Barbecue Chicken Pizza Barbecue sauce, extra-sharp white cheddar, smoked mozzarella, chicken breast, Kansas City bacon, red onion, cilantro Fireball Pizza Spicy pomodoro sauce, house cheese blend, pepperoni, Italian sausage, Kansas City bacon, peppadews, serranos, Parmesan, finished with Sriracha

Carrot Cake Pecans, coconut, pineapple. Chocolate Torte Raspberry and mint sauce, whipped cream, toasted hazelnuts.

DRINK LOCAL Slate Creek Brewing ’Norse Nectar’ Juniper Pale Ale $4 pint

THIRD COURSE Chocolate Brownie warmed in the wood-fired oven, Dry Fly whiskey caramel, vanilla bean ice cream Not Chocolate Mixed berry cobbler with an oatmeal crust, served à la mode |GF Also Not Chocolate Sundae with vanilla bean ice cream, berry compote, fresh whipped cream |GF

DRINK LOCAL No-Li Boiler Room Five Mile Ale Pale Ale brewed with 100 percent Washington sourced hops $5

208.665.3777

509.863.9213

816 N. Fourth St. Tuesday-Thursday 4-9 pm; Friday-Saturday 4-10 pm; Sunday 4-9 pm

6501 N. Cedar Rd. Open daily 11 am-10 pm or later

BONSAI BISTRO & SUSHI BAR

CASPER FRY

Great atmosphere with lake views & parking; gluten-free & vegan options too

Locally owned and Southern inspired, with a friendly and hospitable soul.

COEUR D’ALENE

ASIAN

RESERVATIONS RECOMMENDED

SOUTH SPOKANE

AMERICAN

FIRST COURSE Kaki Fry! Panko-fried Puget Sound oysters (4), Bonsai slaw, tonkatsu sauce, fishermen’s aioli and lemon.

FIRST COURSE Andouille Sausage Corn Dog Housemade sausage dipped in our cornbread batter, fried till golden, served with creole mustard

Float The River Roll Smoked Idaho rainbow trout, fresh cucumber, kaiware sprouts and cream cheese topped with avocado and huckleberry drizzle. |GF |V

Chicken Wings, Pepper Jelly, Jicama & Mirliton Slaw Crisp wings tossed in our housemade pepper jelly over a bright and crunchy slaw

Barbecue Korean Kalbi Short Ribs Thirty-six-hour sweet soy-marinated thinly sliced ribs, charbroiled and served with kimchi. |GF

Pear and Feta Salad Organic mixed greens, fresh pear, feta cheese, and spiced walnuts, dressed with honey vinaigrette |GF |V

SECOND COURSE Sushi Dinner Spicy tuna roll, savory fried Las Vegas roll, hamachi nigiri, salmon sashimi rose, wakame seaweed salad. |GF

SECOND COURSE Mike’s White Barbecue Chicken Josper-grilled airline chicken breast, white barbecue sauce, sweet potato mash, brown butter and sage roasted brussels sprouts, pecans, cane syrup |GF

Curried Kobe Slices of Kobe steak wok-sautéed in brown butter, then stewed with organic vegetables in a rich red curry. |GF Tuna Dashi à la Furansugo Wok-seared bluefin tuna, asparagus, shiitake mushrooms, with a smoky tarragon dashi cream sauce. |GF THIRD COURSE Tempura Fried Cookie Dough Yes, we did. And we put it over ice cream. Chocolate Torte Crushed cashews, caramel, Himalayan pink salt. |GF Mochi Ice Cream Assorted plate of ice cream balls wrapped in a unique mochi “fondant.” |GF

DRINK LOCAL Wallace Brewery Idaho Select Lager $5.50

Pork Belly Porchetta Spice-rubbed, rolled and smoked pork belly, Tasso ham, caramelized onion and herbed lentils, with butter-glazed carrots |GF

Come see us during Inlander Restaurant Week in the Valley! Spokane’s Only Late Night Eclectic Dining Experience

Open until 2am - Friday & Saturday

Connect with us 1100 N. Sullivan Rd, Spokane Valley, WA 509.922.6252 | Maxatmirabeau.com

Roasted Butternut Squash and Wild Mushroom Risotto Josper-roasted butternut squash and wild mushrooms simmered in a creamy risotto, finished with herbs, white wine and Parmesan cheese |GF |V THIRD COURSE Beignets Pork fat beignets, dusted with powdered sugar, accompanied by three luscious dipping sauces: Bourbon Caramel, Nutella Cream, and Crème Anglaise Peanut Butter Pie In a Jar Creamy peanut butter mousse, vanilla whipped cream, peanut butter cookie crumbles |V Nate’s Ice Cream Sampler A trio of our sous-chef’s best ice creams: Red Beans and Ricecream, Bailey’s Whiskey, Caramel, Coffee, Fudge, and Toasted Marshmallow, Graham and Hershey’s S’more |GF |V

DRINK LOCAL Barrister Winery Rough Justice, red blend - Bottle $40

dinner Mon-Fri 3pM-Close sAT 4pM-Close PrOUd PArTiCiPAnT Of

208.765.4321 101 E. Sherman Ave. Open daily 11 am- 9 pm

RESERVATIONS RECOMMENDED

509.535.0536

RESERVATIONS RECOMMENDED

928 S. Perry St. Tuesday-Thursday 5-9 pm; Friday-Saturday 5-10 pm; Sunday 4-9 pm

Inlander restaUrant Week 1007 W. 1st Ave • (509) 456-5656 scratchspokane.com

INLANDER RESTAURANT WEEK 2017 33

CENTRAL FOOD

A unique floating restaurant, located on Lake Coeur d’Alene.

Serving both a $19 vegan/vegetarian menu and a $29 meat menu.

COEUR D’ALENE

est

ta -

- Be M k n i r D aj

CEDARS FLOATING RESTAURANT

your magical choices listed on PG 38

STEAKHOUSE

FIRST COURSE House Smoked Salmon Crostini Capers, lemon dill cream cheese, red onions

Housemade New England Clam Chowder Baby clams, potatoes, onions, celery, simmered with cream and thyme

Mushroom Mousse Terrine Mushroom duxelle, poached egg, bacon, toast soldiers Roasted Brussels Sprouts Vegan sprouts with olive oil and Aztec Spice |V

SECOND COURSE Cedars’ Signature Cedar Planked Salmon Fresh grilled salmon, sautéed baby potatoes, broccolini, honey chipotle sauce |GF

SECOND COURSE Wood’s Ranch Beef Cheeks Five-hour red-wine braised, Olsen Farms potatoes, broccoli |GF

New York Steak Sixty-day-aged New York steak, Idaho baked potato, winter seasonal vegetables |GF

Wild Mushroom Pasta (Vegan) Hedgehog mushroom, walnut sauce, herb bread crumbs |V

Pork Tenderloin Herb-and-garlic marinated, grilled, toasted gnocchi, broccolini, Dijon peppercorn sauce

NOLA Prawns Sautéed prawns, traditional New Orleans sauce, cream cheese grits, bacon wilted kale

THIRD COURSE Flourless Chocolate Cake Decadent fudge cake, raspberry sauce |GF

THIRD COURSE Tarte Tatin French upside-down apple tart with molasses ice cream

New York Cheesecake Made in-house, served with Idaho huckleberry sauce |GF

Rhubarb Sorbet Our popular sorbet, just rhubarb, water, and sugar, is surprisingly creamy |GF |V

DRINK LOCAL Bartholomew Tinbender brandy, St-Germain and cardamom bitters $8.50

208.664.2922

509.315.8036

RESERVATIONS RECOMMENDED

1514 S. Marina Dr. Sunday-Thursday 4-8:30 pm; Friday-Saturday 4-9 pm

1335 W. Summit Pkwy. Monday-Saturday 4-9 pm

CHAPS RESTAURANT

CHARLEY’S GRILL & SPIRITS

Featuring comfort food inspired by American classics.

Come for the food, stay for the atmosphere!

AMERICAN

Shrimp and Crab Cocktail Fresh jumbo shrimp peeled and served with crab in our scratch-made cocktail sauce. |GF Jambalaya Blackened chicken, shrimp, andouille sausage and rice in Chef Jason’s signature spicy broth. SECOND COURSE Sirloin Medallions Top sirloin with onion demi-glace. Pancetta-wrapped asparagus and mashed potato. |GF Seared Ahi tuna Spicy ahi tuna lightly seared. Asian risotto with sugar snap peas, and a soy caramel and wasabi sauce. Osso Buco Braised osso buco. Skin-on red mashed potato smothered in our chef’s classic savory sauce. |GF THIRD COURSE Port Caramel Chocolate Tart Chocolate and caramel are enhanced with port wine, Spanish almonds, and fleur de sel. Blackberry and Raspberry Napoleon Layers of flaky, buttery puff pastry are filled with fresh berries and a subtly sweet and tart sabayon; a light custard made with champagne, passion fruit and cream. Bourbon Pecan Brownie Ice Cream Chunks of our housemade, dense darkchocolate brownie paired with The Scoop’s vanilla bean ice cream.

DRINK LOCAL Chapsgirl Martini Dragonberry Rum, a touch of sour shaken and poured over The Scoop’s signature raspberry sorbet. $9

34 INLANDER RESTAURANT WEEK 2017

Chocolate Mousse 72% Guittard chocolate, whipped cream |GF |V

DRINK LOCAL Huckle-Tini Northwest huckleberries, infused house vodka, vanilla vodka, freshsqueezed lime juice $6

FIRST COURSE Lox Crostini Brined sockeye salmon with dill-caper cream cheese and cucumber.

DURKINSLIQUORBAR.COM • 509.863.9501

Arugula Salad Bacon, goat cheese, sliced almonds, apple vinaigrette |GF

WEST SPOKANE

415 WEST MAIN AVENUE  SPOKANE, WA MON-WED 11:30AM -10PM THUR-SAT 11:30AM -1AM

AMERICAN

FIRST COURSE Cauliflower Tartine Roasted cauliflower steak, roasted garlic, olive oil, capers, country bread |V

Apple Streusel Cake Cinnamon spiced apple cake, salted caramel ice cream, whipped cream

DOWNTOWN SPOKANE • 110 S MONROE ST (509) 309-3698 • WWW.GILDEDUNICORN.COM

KENDALL YARDS

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Tapas Platter Organic hummus accompanied by Kalamata olives, peppers, cucumbers and feta served with flatbread

Classic Caesar Salad Chopped romaine tossed with our own Caesar dressing and housemade herb croutons with grated Parmesan cheese Chiptle Chicken Wings Six chicken wings flash fried and dusted with a Smokey Chipotle rub...served with celery sticks and Jalapeno Ranch dipping sauce SECOND COURSE USDA Grilled Top Sirloin Eight-ounce Angus-certified top sirloin grilled to perfection, served with roasted garlic Parmesan mashers and sautéed seasonal vegetables The Ultimate Stack A creative blend... our five-cheese blend mac ’n cheese stacked on Parmesan toast, topped with our stuffed meatloaf, drizzled with sweet chili sauce, served with sautéed seasonal vegetables Teriyaki Chicken Two tender breasts seared and topped with grilled pineapple and teriyaki sauce, served with rice pilaf and sautéed seasonal vegetables THIRD COURSE Seasonal Cheesecake A rich and creamy favorite “Jamaican Me Crazy ” Local roaster Tom Saywer Jamaican Rum Coffee brewed and served with a scoop of vanilla bean ice cream Lemon Meringue Pie Martini 360 Sorrento Lemon Vodka, 360 Madagascar Vanilla Vodka, simple syrup, sour and cream, shaken and served up

DRINK LOCAL Craft Beer Iron Goat, Twelve String, No-Li Brewhouse $4.50

509.624.4182

509.328.8911

4237 South Cheney-Spokane Rd. Wednesday-Saturday 5 pm-close

801 N. Monroe St. Monday-Friday 4-9 pm; Saturday 4:30-9 pm; closed Sunday

Join us for Inlander Restaurant Week

Three Delicious Courses | $19

at Liberty Lake

1428 N. Liberty Lake Rd. | 509-924-1446

INLANDER RESTAURANT WEEK 2017 35

Our food is your next big craving

CLINKERDAGGER

CLOVER

Classic American steak and seafood.

Thoughtful food, fine cocktails, gracious hospitality.

DOWNTOWN SPOKANE

STEAKHOUSE

FIRST COURSE Broadway Pea Salad Water chestnuts, bacon, creamy pepper dressing |GF Hearts of Romaine Caesar Caesar dressing, olive oil croutons, Asiago New England Clam Chowder Caramelized leeks, bacon

SECOND COURSE Oven-Roasted Chicken Dijon Asiago, garlic, mashed Yukon potatoes, wilted spinach and bacon-leek relish Columbia River Peppercorn Steelhead Honey-glazed, peppercorn-crusted steelhead finished with dill beurre blanc and pickled red onion |GF

CENTRAL SPOKANE

AMERICAN

FIRST COURSE Clover Salad Mixed greens, Pecorino Romano, spiced candied pecans, citrus vinaigrette |GF |V

Caesar Salad Romaine lettuce, Pecorino Romano, anchovies, housemade croutons, Caesar dressing Chef’s Seasonal Soup Rotating selection SECOND COURSE Snake River Farms Kurobuta Pork Loin Bacon/apple broth, hazelnut-and-bacon cornbread, braised cabbages, fingerling potato Pan Roasted Washington Steelhead Chickpea, mushroom and piquillo chili ragout, garlic rouille, braised winter greens, grilled bread

Rock Salt Roasted Prime Rib Garlic-herb rub, slow roasted all day under a mountain of rock salt and finished in high heat for a superior crust

Braised Hangman Valley Lamb Lasagna Buckwheat pasta, spinach, leek, fennel and feta cheese. pine nut tapenade, cauliflower purée

THIRD COURSE Burnt Creme Rich vanilla custard, caramelized sugar crust

THIRD COURSE Brown Butter Hazelnut Cake Huckleberry compote, salted caramel mascarpone |V

Chocolate Mousse Housemade, rich, smooth Pumpkin Cheesecake

Butterscotch Pudding Whipped buttermilk, fleur de sel, biscotti |V

DRINK LOCAL No-Li Brewery Seasonal brew $5.95

Cocoa Powder Brownie Irish butter cream, candied cocoa nibs, whiskey cherry purée |V

DRINK LOCAL 2012 Robert Karl Claret 42% Cabernet, 23% Malbec, 15% Petit Verdot, 10% merlot, 10% Cab Franc $10 glass / $39 bottle

Award-Winning Cuisine Live Music Vibrant Bar Fireplace Lounge 209 Lakeside 208.664.8008 SEASONSOFCDA.COM

509.328.5965

RESERVATIONS RECOMMENDED

CORKHOUSE

DOCKSIDE

Northwest casual with a focus on local food.

Casual dining on the water’s edge of Lake Coeur d’Alene. NORTHWEST

FIRST COURSE Smoked Trout Rillettes Green apple, celery root, grain mustard, baguette

Grilled Escarole Fingerling potatoes, warm vinaigrette with Spanish chorizo, blood oranges, green olives, toasted almonds and mint Cauliflower Soup Dungeness crab, fried taro root, curry oil SECOND COURSE Pork Belly & Scallops Parsnip cream, dinosaur kale, apple preserve, Banyuls butter sauce |GF Red Wine Risotto Grilled radicchio, pancetta, roasted butternut squash, rosemary and pecorino Hanger Steak Pickled horseradish salsa verde, skillet fingerlings and Jerusalem artichokes, red wine demi-glace THIRD COURSE Peanut Butter Terrine Draped in dark chocolate with maple and sea salt peanuts |GF |V Coconut Panna Cotta Lemon curd, almond cookie, raspberries and ginger-scented honey |GF Doughnut Holes Spiced sugar, plain or powdered sugar doughnuts with chocolate, salted caramel or raspberry dipping sauces

DRINK LOCAL Barrister Winery Rough Justice Red Blend $12 glass/$44 bottle

•

M-F 2PM-5PM

2808 E. 29TH AVE SPOKANE • 509-536-4745 SOUTHHILLGRILL.COM

36 INLANDER RESTAURANT WEEK 2017

COEUR D’ALENE

AMERICAN

FIRST COURSE Dockside Sampler Macadamia coconut prawns, crab artichoke melt, and hummus two ways with Romesco sauce. Served with pita bread and prawn dipping sauce. Yakiniku Skirt Steak Charbroiled marinated skirt steak tossed with sautéed onions and peppers. Finished with a sweet soy glaze, cilantro lime sticky rice, and furikake-dusted wonton shell.

Crispy Portobello and Cheese Curds Sliced marinated mushroom and white cheddar cheese curds lightly battered and flash-fried. Served with tangy yogurt slaw and a trio of dipping sauces. SECOND COURSE Pistachio Crusted Halibut Pan-seared and served with a lemon Dijon cream sauce, oven roasted vegetable medley and cranberry walnut rice pilaf. Cedar Plank Salmon Hickory spice rubbed and charbroiled on our signature cedar plank. Served with creamy polenta and fresh steamed vegetables. |GF Chicken Confit Two French cut chicken breasts atop grilled rice cakes with balsamic anise reduction, and lemon garlic asparagus. |GF THIRD COURSE Bakery Duo Chef’s favorite mac daddy coconut cake paired with opera cake (almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream) and a scoop of housemade caramel ice cream and white chocolate ice cream in a Florentine shell. Personal Gooey Enjoy a more modest version of the sundaes that put us on the map. Choose one of the following: Butterfinger, Chocolate obsession, Reese’s, Strawberry shortcake. Triple Berry ’Cheese-shake’ Strawberries, raspberries and blueberries blended with our resort bakery’s homemade cheesecake, milk and vanilla ice cream. Topped with whipped cream graham cracker crumble and a cherry.

Breakfast Lunch Dinner

Happy Hour

RESERVATIONS RECOMMENDED

913 E. Sharp Ave. Sunday-Thursday 4:30-8 pm; Friday-Saturday 4-9 pm

LIBERTY LAKE

•

509.487.2937

621 W. Mallon Ave. Monday-Thursday 4:30-9 pm; Friday-Saturday 4-10 pm; Sunday 3-9 pm

509.922.4210 1400 Meadowwood Ln. Monday-Saturday 4 pm-close

RESERVATIONS RECOMMENDED

DRINK LOCAL Coeur d’Alene Cellars Lake Coeur d’Alene Chardonnay $9 208.765.4000 RESERVATIONS RECOMMENDED

The Coeur d’Alene Resort, 115 S. Second St. Sunday-Thursday 6 am-10 pm; Friday-Saturday 6 am-11 pm

DOWNRIVER GRILL

DURKIN’S LIQUOR BAR

Local. Seasonal. Fresh. Award-winning modern American cuisine at its best.

Swank upscale diner, natty basement whiskey bar.

NORTH SPOKANE

AMERICAN

FIRST COURSE Local Green Garbanzo Bean Hummus Grilled pita, radish confit, cucumber, lemon salt, feta, red chili oil |V Classic Caesar Salad Romaine, grilled lemon, garlic confit, Parmesan crisp, croutons, housemade Caesar dressing

Garden Salad Mixed greens, cucumber, tomato, Parmesan, choice of dressing SECOND COURSE Chicken Marsala Sautéed cremini mushrooms, Marsala cream sauce, seasonal vegetables, choice of starch, fried leeks Grilled Beef Shoulder Tenderloin Roasted Yukon potatoes, fromage de chevre fondue, charred onion marmalade Thai Curry Tofu Cilantro-lime rice, yellow curry sauce, tomato chutney, crispy fried carrots |GF |V THIRD COURSE Butterscotch Pudding With chocolate ganache and gingersnap cookie

DOWNTOWN SPOKANE

AMERICAN

Roasted Beets Smoked cheddar, pickled egg, radish sprouts, pomelo vinaigrette |GF |V Crispy Pig Ear Fermented hot sauce, fried egg, hollandaise, salsa verde SECOND COURSE Braised Oxtail Tater tots, confit cipollini onion, tomato aioli, frisee, braising jus Charred Oyster Mushrooms Radicchio gratin, puffed barley, Romesco |GF |V Pan Seared Duck Breast Potato butter, pickled butternut squash, pomegranate, smoked glace |GF THIRD COURSE Foie Gras Rice Krispie Treat Milk chocolate, strawberry powder

House Beignets Dusted in confectioner’s sugar and served with bourbon caramel and seasonal jam

Join us for Inlander Restaurant Week All 4 Locations Participating

Malted Chocolate Panna Cotta Cereal milk gelée, brown butter crumbs |V Cookie Dough Semifreddo Churro, dulce de leche |V

Crème Brûlée Traditional vanilla custard topped with caramelized sugar and served with berry compote, whipped cream and mint |GF

We’re here for you

FIRST COURSE Smoked Pork Tartare Black garlic popcorn, satsuma, piquillo pepper, bagel chips

DRINK LOCAL Caribbean Daiquiri Stiggins’ Pineapple rum, Skidmore Alchemy bitters, Appleton White rum, lime, Holiday syrup $9

PHAD THAI NOODLES

DRINK LOCAL The Boulevard House-infused grapefruit-fennel gin, tonic, lime $7

GOLDEN CASHEW NUT 509.323.1600

RESERVATIONS RECOMMENDED

509.863.9501

RESERVATIONS RECOMMENDED

3315 W. Northwest Blvd. Tuesday-Friday 11 am-9 pm; Saturday-Sunday 9 am-9 pm

415 W. Main Ave. Monday-Thursday 5-10 pm; Friday-Saturday 5 pm-midnight; closed Sunday

EPIC

EUROPA RESTAURANT & BAKERY

A larger-than-life sports restaurant and entertainment venue. AIRWAY HEIGHTS

AMERICAN

Offering housemade pasta, pizza and pastries in a cozy, casual environment.

DOWNTOWN SPOKANE

ITALIAN

FIRST COURSE Smoked Steelhead Chowder Creamy chowder with potatoes and house-smoked steelhead

FIRST COURSE Caesar Salad Romaine tossed with Caesar dressing and Parmesan cheese and topped with housemade croutons; anchovies on request. |GF

Fried Pickles Crispy fried pickles served with avocado ranch

Grilled Prawns Served over a bacon, corn and jicama salad. |GF

Fried Polenta Tower Polenta, bacon, caramelized onions, mushrooms, roasted garlic, arugula, balsamic glaze with garlic Parmesan sauce

Mushroom Canapés Roasted mushrooms and brie cheese on fresh-baked crostinis. |V

SECOND COURSE Smokehouse Sampler Smoked pulled pork, smoked brisket, lime-cilantro smoked chicken served with coleslaw, fries and toast

SECOND COURSE Branzino Whole roasted Medditeranean sea bass in a lemon-caper sauce with roasted potatoes and zucchini. |GF

Nacho Burger Hand-formed chuck brisket blend burger, lettuce, tomato, jalapeños, cheddar cheese, cilantro sour cream served open-faced on sourdough bread with tortilla chips

Sirloin Broiled beef sirloin topped with demi-glace, served with Parmesan risotto and Brussels sprouts. |GF

Kimchi & Tofu Wrap Housemade kimchi, tofu, mushrooms, arugula in a spinach flour tortilla served with choice of side THIRD COURSE Bourbon Apple Blondie Vanilla ice cream, candied walnuts with caramel sauce Candy Bar Salted Caramel Baileys and English toffee Meyer Lemon Cheesecake Gingerbread crust and fresh raspberries

DRINK LOCAL Dry Fly Gin Rickeye Dry Fly Gin, lime wedges, club soda $5

RED CURRY

Gnocchi Fresh-made potato gnocchi sautéed with pancetta, arugula and Parmesan cheese.

Dine ly Regular ! & Save

Join our Loyalty Club to SAVE 10%and get FREE items!

Northside 5406 N Division St. 509.777.THAI (8424) East Valley 12722 E Sprague Ave. 509.444.THAI (8424)

South Hill 2926 E 29th Ave. 509.232.THAI (8424) Coeur d’Alene 2010 4th St. 208.667.THAI (8424)

thaibamboorestaurant.com

THIRD COURSE Lemon Sour Cream Cheesecake Chocolate Peanut Butter Ice Cream Chocolate Decadence with Peppermint Cream

DRINK LOCAL Barrister Cabernet Franc - Bottle $45

509.481.2122

509.455.4051

Northern Quest Resort & Casino, 100 N. Hayford Rd. Open daily 7 am-close

125 S. Wall St. Sunday-Thursday 4-10 pm; Friday-Saturday 4-11 pm

RESERVATIONS RECOMMENDED

Hills’ 401 West Main Ave, 509-747-3946 INLANDER RESTAURANT WEEK 2017 37

Wild Sage coMfortable fine dining

Make Restaurant Week reservations now to experience any one of our delicious dinners

FEDORA

FLEUR DE SEL

A friendly, family-owned and operated establishment.

Elegant dining with a view.

COEUR D’ALENE

AMERICAN

FIRST COURSE Duck Pastrami and Garlic Panna Cotta Poached garlic panna cotta, housemade duck pastrami and ravigote vinaigrette |GF

Pulled Pork Skins Smoked pork, cheddar jack cheese, red and green onion, barbecue sauce drizzle, roasted garlic sour cream

Shrimp Friture Deep-fried shrimp, green beans, carrots, onions, peppers and celery tossed with a lime ginger aioli

Classic Caesar Salad Parmesan cheese, rustic crouton

Fennel and Bebe Asiago Salad Laurel’s Crown Asiago Cheese shavings (Othello, Washington) paired with a salad of napa cabbage and fennel in a whole grain mustard dressing with pistachios |GF |V

Blue Goose Burger Six-ounce Kobe patty, grilled mushrooms and onions, Gorgonzola cheese, barbecue sauce, lettuce, tomato, Fedora fries Crispy, pan-fried Columbia River Steelhead, which may be paired with Dungeness crabmeat, sweet onion soubise, grain mustard gastrique, spiced green-apple nappa cabbage slaw, and a quinoa-wild rice blend.

FRENCH

FIRST COURSE Ahi Poke Nachos Marinated raw tuna, wonton chips, wasabi mayo, unagi sauce, bourbon-pickled jalapeños, Sriracha aioli, avocado

SECOND COURSE Mac & Cheese Tillamook white cheddar, Sriracha-glazed honey shrimp, cavatappi

(509) 456-7575

POST FALLS

Idaho Rainbow Trout Braised bacon rice, fresh vegetable, sake butter sauce THIRD COURSE Kahlua Chocolate Mousse Creamy, light mousse topped with Chantilly cream New York Style Cheesecake A traditional cheesecake finished with strawberry sauce Coconut Rice Pudding Brûlée Served with fresh raspberries

SECOND COURSE Chicken and Truffles Grilled chicken breast over ravioli filled with mushroom duxelle in an Italian Black Summer truffle cream sauce Smoked Pork Tenderloin and Bacon Jam Oven-roasted, house-smoked pork tenderloin served over gastrique-cooked red cabbage and served with a black garlic sauce and topped with bacon jam |GF Alaskan Cod Papillote Alaskan cod baked and served in a papillote with roasted butternut squash, kale and locally farmed purple potatoes. Served with a leek and dry vermouth cream sauce |GF THIRD COURSE “General” Housemade chocolate frozen cream served with a palmier cookie and a splash of Baileys Irish Cream |GF

DRINK LOCAL Dry Fly Classic Martini $5

Petits Fours One of each of the following petits fours: chocolate caramel topped with fleur de sel, choux filled with pastry cream, four spices Parisian macaron (no substitutions) Giussepina’s Walnut Torte My grandma’s walnut torte served with caramel sauce, Chantilly cream and caramelized banana

Open daily at 4:00 p.m. 916 W. Second Ave Spokane, Washington

w il d s a g e b is t r o. c om

DRINK LOCAL Honey Spirit Martini Up North Distillery (Post Falls) Honey Spirit, orange peel, Bordeaux cherry $7

208.765.8888

208.777.7600

1726 W. Kathleen Ave. Open daily 11 am-9 pm

4365 Inverness Dr. Open daily, 5 pm - close

GENO’S TRADITIONAL FOOD & ALES

GILDED UNICORN

Great, upscale pub food and friendly service in a comfortable atmosphere.

Modern American, classic restaurant featuring handcrafted foods & drinks.

CENTRAL SPOKANE

GASTROPUB

RESERVATIONS RECOMMENDED

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Kale & Risotto Balls Two hand-formed risotto balls featuring kale, roasted garlic and ricotta cheese, then deep-fried and served with our rustic marinara and basil pesto.

FIRST COURSE Deviled Eggs Smoky whipped yolks, maple chili and applewood bacon |GF

Baba Ganoush An eggplant dip of baked eggplant, garlic, lemon juice and tahini served with pita bread.

Crispy Duck Wings (2) Korean butter sauce and house kimchi

Pot Stickers Pork pot stickers are pan-fried and served with a soy-ginger dipping sauce. SECOND COURSE Apple Chutney Pork Loin A breaded pork loin medallion is pan-seared, topped with our own apple-ginger chutney and finished with a demi-glace. Served with smashed Yukon Gold potatoes.

Pickled Beet Salad Roasted beets, goat cheese, blackberry dressing, red onion, hazelnuts |GF |V SECOND COURSE Unicorn Mac n Cheese Twirling macaroni and cheddar baked until golden |V Sparkling Sliders (2) Modern American cheddar, beer mustard, bacon jam, lettuce, tomato-mayo and pickles Braised Shortrib Stroganoff Wild mushroom sauce, whipped crème fraiche, green onion, egg noodles

Kimchi Udon with Cashew Chicken Kimchi sautéed with garlic, gochujang, onions and bell peppers, finished with coconut milk, then tossed with udon noodles and topped with a curried cashew crusted chicken.

THIRD COURSE Magical Lemon Pie House lemon curd, golden pie crust with lemon whipped cream |V

Lemongrass Grilled Shrimp Three large shrimp are marinated in a lemongrass and tamarind sauce, then char-grilled and served over pineapple coconut rice.

Double Chocolate Tart Caramel whipped cream, almonds and sea salt |V

THIRD COURSE Apple Crisp Homemade apple crisp topped with Tillamook vanilla ice cream. Moon Unit A homemade brownie topped with Tillamook Vanilla ice cream and drizzled with chocolate sauce.

Frozen Peanut Butter Pie Chocolate crust, fudge, sea salt and toasted peanuts |V

DRINK LOCAL Goatmeal Stout and Pale Ale Iron Goat Brewery $5

Milk Stout Float Perry Street Brewing’s Milk Stout served over Tillamook Vanilla ice cream.

DRINK LOCAL No-Li Beer on Draft Ask your server for our current selection $6

38 INLANDER RESTAURANT WEEK 2017

509.368.9087

509.309.3698

1414 N. Hamilton St. Open daily 11 am-11 pm

110 S. Monroe St. Sunday-Thursday 3-10:30 pm; Friday-Saturday 3 pm-12 am

RESERVATIONS RECOMMENDED

GLOBE BAR & KITCHEN

GRILLE FROM IPANEMA

A mixture of great food, cocktails, sports and more! We have great taste!!

The Inland Northwest’s premiere Brazilian churrasco steakhouse.

DOWNTOWN SPOKANE

AMERICAN

COEUR D’ALENE

STEAKHOUSE

FIRST COURSE Smoked Shrimp Cocktail Citrus poached shrimp served with a smoked cocktail sauce.

FIRST COURSE Aipim Com Bacon When dried, Americans know it as tapioca. This famous root is a common tropical diet to Brazil, traditionally cooked into their famous Yuca fries.

Bar-Bee-Que Ribs Pork ribs seasoned, slow cooked, then a quick fry for light crispiness! Coated in our housemade barbecue sauce.

Sopa de Feijao com Calabreza Savory black bean soup with Brazilian sausage.

Harvest Greens Mixed greens topped with dried cranberries, feta, candied pecans and topped with an apple vinaigrette. SECOND COURSE Opulence Burger A half-pound chuck and brisket burger cooked to your liking, glazed with our bacon maple jam, topped with loads of American cheese, bacon & all of the trimmings. Served with truffle fries! Clam Linguini A pound of clams cooked in white wine, garlic and butter sauce tossed in linguini. Served with garlic bread! Stuffed portabella A portabella mushroom stuffed with cheese, artichokes, spinach, topped with Parmesan cheese then baked. Served with mashed potatoes and green beans. |V THIRD COURSE Chocolate Toffee Mousse Pie Crunchy toffee clusters in a rich chocolate mousse! Pumpkin Caramel Cheesecake Martini Pumpkin Kahlua, toasted caramel, Black Velvet, graham cracker caramel rim Strawberry Shortcake Layers of golden pound cake hold fresh strawberries and clouds of whipped cream.

DRINK LOCAL Salted Negroni Spokane’s own Dry Fly Gin, Campari, sweet vermouth with a salted rim. $9

Pastel de Palmito ( Hearts of palm) Brazilian deep-fried pot stickers filled with hearts of palm. A favorite of Brazil. |V SECOND COURSE Full Churrasco Experience Gauchos serve our unlimited savory meats of all kinds on select skewers; among our mesquite fired grilled meats is our delicious hot glazed pineapple and grilled vegetables. Included is our all-you-can-eat salad bar: fresh fruit, salads, and hot side dishes with more than 20 different options. Special Sauce Marinated Shrimp Your mouth will be watering for this special Brazilian sauce marinated shrimp, cooked over our mesquite fired grill. Served with two choices of salad and three choices of hot dishes. Filet Mignon Skewer One of our most popular requests: A fire grilled Filet mignon skewer. Served with two choices of salad and three choices of hot dishes. THIRD COURSE Quindim Quindim is a popular Brazilian baked dessert made from sugar, eggs and coconut. It is dense, intensely sweet and very addictive! Brigadeiro A famous Brazilian chocolate candy, a favorite for all! The brigadeiro is made from condensed milk, cocoa powder, butter and chocolate sprinkles. So good, you will be asking for another! Mousse de Maracuja One of the most popular desserts in Brazil is Mousse de Maracuja. A flavor that is a delicacy to Brazil: Passion fruit, a taste you will not forget!

509.443.4014

DRINK LOCAL Samba Red Samba Red was created especially for the Grille from Ipanema. Fermented in small batches, aged in French & American oak. Hints of violets, red berry fruit, ripe cherry and soft oak are present on the nose. Bottled and produced by Coeur d’Alene Cellars. $10 208.676.1122 RESERVATIONS RECOMMENDED

204 N. Division St. Open daily 11 am-10 pm

2380 N. Old Mill Loop Open from 4 - 10pm, Monday-Saturday

HERBAL ESSENCE CAFE

HILLS’ RESTAURANT & LOUNGE

Northwest ingredients, personalized service, and inviting ambience.

Passionately prepared food made 100% from scratch. In business since 1993.

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Caesar Salad Crisp romaine, Caesar dressing, house croutons, grated Parmesan |GF |V Herbal House Salad Mixed greens, white truffle vinaigrette, toasted filberts, Gorgonzola cheese, fresh pears and a crouton ring |GF |V New England Clam Chowder Classic cream based recipe with fresh herbs SECOND COURSE Prawns Over Linguini Wild-caught prawns, sun-dried tomatoes, capers, garlic, white wine, fresh basil and a touch of cream |V Braised Short Ribs Slow braised with rosemary, served with gnocchi and fresh vegetables |GF Gorgonzola Chicken Baked chicken breast, bacon marinade, Gorgonzola and provolone cheeses, served with mashed potatoes and fresh vegetables |GF THIRD COURSE Featured Sorbet Ask your server |GF |V New York Cheesecake Classic New York cheesecake with a graham cracker crust |V

Four Layer Chocolate Fudge Cake The name says it all. Try this with ice cream or a glass of ruby port. |V

DRINK LOCAL Barrister Rough Justice A popular red blend sourced from some of the finest vineyards in Washington state. It has a complex, smoky nose of dark jammy fruits, mouth-filling silky tannins and a long finish. $9

DOWNTOWN SPOKANE

FUSION

FIRST COURSE Ahi Tuna Tartare Mixed with lime juice, apple, mint, pine nuts and spices. Served with fresh sesame crackers.

Fresh Calamari Unlike any other: tender, crispy, tasty fresh calamari will make you like calamari again, or for the first time. Served with our handmade sauces. Kurobuta Pork Belly Marinated, braised, then roasted King of Heritage pork. Served with a picante tomato marmalade. SECOND COURSE Salmon Cake, Prawns & Lobster Sauce Alaskan salmon cake, Gulf Coast prawns and Maine lobster sauce served with a citrus-and-herb sauce and rice pilaf. Tandoori Chicken A spicy marinated Washington chicken breast and thigh broiled, served with a light coconut chicken “gravy” and a pineapple and mango chutney. Top Sirloin Steak with Bacon Butter and Gorgonzola Demi-Glace Double R Ranch top sirloin topped with our Gorgonzola demi-glace, chunky Daily’s bacon and fresh herb butter. Served with garlic fries. THIRD COURSE Huckleberry Ice Cream Local huckleberries, heavy cream, Madagascar vanilla bean, eggs and sugar make for some of the best ice cream you’ll ever have. Served with a semi-sweet chocolate cookie Chocolate Sin A rich flourless chocolate cake served with raspberry sauce and Chantilly cream. Grand Marnier Crème Brûlée This orange liqueur-flavored crème brûlée is served with candied orange slices and a vanilla tuile cookie.

DRINK LOCAL Dry Fly Spicy Bloody Mary Made from our Chef’s blend of rooftop-grown habanero, ghost chili and Thai peppers infused into Dry Fly’s amazing Vodka! $6

509.838.4600 115 N. Washington St. Monday-Saturday 5 pm-close; closed Sunday

RESERVATIONS RECOMMENDED

509.747.3946

RESERVATIONS RECOMMENDED

401 W. Main Ave. Tuesday-Saturday 11 am-9:30 pm; Sunday 4-8:30 pm; closed Monday

INLANDER RESTAURANT WEEK 2017 39

HOTEL RL SPOKANE - RESTAURANT & BAR

INLAND PACIFIC KITCHEN

A casual dining atmosphere on the river where food is done with a flair.

Chef-driven, open kitchen featuring progressive food. Opened December 2016.

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Bacon Infused Popcorn Brown sugar, cayenne, smoked sea salt |GF

DOWNTOWN SPOKANE

Ramen Beef, bone broth, egg, nori, noodles, nagi

Candied Bacon Applewood smoked bacon topped with brown sugar and a hint of cayenne pepper

SECOND COURSE Pork Smoked parsnip and potato, sous vide carrots

Ramen House tofu, vegetable broth, egg, nori, noodles, nagi |V

Crispy Soy Bean Smoked parsnip and potato, sous vide carrots |V Catfish Smoked parsnip and potato, sous vide carrots

Beet and Blackberry Salad With Grilled Chicken Roasted beets, arugula, red onion, goat cheese, fresh berries, toasted pepitas, and pumpkin seed dressing |GF

THIRD COURSE Smoked Vanilla Gelato With chocolate crumble |GF |V

Grown-Up Mac & Cheese Cavatappi noodles, smoked Gouda, cheddar, tossed in a béchamel sauce, finished with beer syrup

Saffron Gelato With chocolate crumble |GF |V

THIRD COURSE Deconstructed Huckleberry Cheesecake Scooped cheesecake with toasted graham cracker and huckleberries |V

FIRST COURSE Ramen Pork, bone broth, egg, nori, noodles, nagi

Korean Caramel Chips Russet potato chips, butter, caramel and Korean pepper spice |V

SECOND COURSE Epic Mac N’ Cheese Bacon Burger Charbroiled Kobe beef topped with our grownup macaroni and cheese, peppered bacon, and French fries

FUSION

Black Garlic + Sesame Gelato With chocolate crumble |GF |V

DRINK LOCAL Va Piano Vineyards Cabernet Sauvignon $12

Caramel Apple Doughnut Holes Cinnamon apple doughnut holes topped with caramel sauce |V Maple Crème Brûlée Rich, maple-flavored custard topped with caramel crust

TASTE NORTHWEST FRESH!

DRINK LOCAL Barrister Rough Justice Red blend of Merlot, Syrah, Cabernet Franc and Cabernet $10 glass

Open every evening for Restaurant Week, including Sundays!

Make your reservation today and

Join us for Restaurant Week!

208.765.2555 • sataybistro.com 2501 N. 4th St. Cd’A, ID

509.326.8000

IPKSPOKANE.COM FOR RESERVATIONS

303 W. North River Dr. Monday-Sunday 11am-10 pm

304 W. Pacific Ave. Wednesday-Saturday 5:30-9 pm; closed Sunday-Tuesday

IRON GOAT TAPROOM

ITALIA TRATTORIA

Craft brewery featuring housemade charcuterie, small plates and pizza. DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Brussels Sprouts Brown butter roasted brussels sprouts, house pancetta, maple glazed pecans.

Serving restaurants, offices, and drive-thru coffee shops.

RESERVATIONS RECOMMENDED

A lively, regionally inspired Italian restaurant. The real magoo. BROWNE’S ADDITION

ITALIAN

FIRST COURSE Oxtail Pâté Served with grape mostarda, pickled onions, grilled ciabatta |GF

Pâté de Campagne Country-style pate with pistachios and tart cherries.

Italian Ricotta and Spinach Dumplings Served with crispy sage, brown butter, Parmesan Reggiano |V

Beet Salad Arugula, marinated golden and red beets, pepitas, orange supremes, goat cheese, sour gastrique. |GF |V

Crispy Fried Oyster Salad Served with arugula, frisée, warm bacon vinaigrette, hard-boiled egg

SECOND COURSE Beef Cheeks Goatmeal stout-braised beef cheeks, pea purée, Parmesan polenta, roasted vegetables, watercress.

SECOND COURSE Housemade Cannellonis Filled with braised pork and mortadella, and served with a marsala mushroom sauce

Farrotto Creamy farro cooked in whey and white wine. Roasted wild mushrooms and watercress. Finished with parsley oil and shaved Parmesan. |V

Pan Seared Petrale Sole Served with sweet potato mash, rainbow carrots, black garlic white truffle butter sauce |GF

Bratwurst Housemade bratwurst with sourkraut, caramelized onions, stout mustard, bread and butter pickles.

Polenta Lasagna Served with cremini mushrooms, spinach, caramelized onions, fontina cheese, tomato-basil butter sauce |GF |V

THIRD COURSE Beer Float Chocolate cherry stout or Coconut porter with malted ice cream and a cookie

THIRD COURSE Italia Tiramisu An Italian triffle layered with mascarpone, lady fingers, espresso

Crème Brûlée Lemon blackberry |GF |V Housemade pretzel With cinnamon sugar served with crème anglaise and stout caramel

Mini Eclairs Stuffed with orange and chocolate chip custard, chocolate glazed Ice Cream Sundae Vanilla ice cream, housemade salted caramel and French chocolate sauce, walnuts |GF

DRINK LOCAL Belgian Dubbel Notes of toffee and caramel with a balanced finish $6

DRINK LOCAL Figgy Manhattan House-infused fig Dry Fly whiskey, premium Italian sweet vermouth, orange bitters $12

509.474.0722

509.459.6000

1302 W. Second Ave. Daily 4-11 pm

144 S. Cannon St. | Dinner / Tue-Sat starting at 5 pm; Brunch / Sat and Sun from 9am-2pm. closed Mon

608 N. Maple St., Spokane Mon-Fri 8am-5pm • Sat 8am-4pm (509) 818-3355 TomSawyerCountryCoffee.com

40 INLANDER RESTAURANT WEEK 2017

RESERVATIONS RECOMMENDED

JJ’S TAP AND SMOKEHOUSE

LAGUNA CAFE

JJ’s is a locally owned, family-friendly BBQ & Grill with 26 draft beers.

A warm and welcoming casual restaurant featuring Full Bar & over 100 wines.

NORTH SPOKANE

BARBECUE

SOUTH SPOKANE

AMERICAN

FIRST COURSE Tri-Tip Stout Strew Slow roasted tri-tip beef, onions, carrots, celery and Yukon gold potatoes, all braised in local stout beer. Served with a jalapeño cheddar drop biscuit.

FIRST COURSE Toasted Ravioli Toasted cheese stuffed ravioli with homemade red wine marinara. |V

Pub Pretzel with Beer Cheese Sauce Housemade pretzel baked to perfection. Served with our scratch-made beer cheese sauce. |V

Jumbo Shrimp Chilled Jumbo shrimp served with our housemade tangy cocktail sauce. |GF

Pick Your Poison Choose from our wide variety of locally produced beer, wine or still spirits.

Classic Caesar Salad Fresh romaine, imported, aged shaved Parmesan cheese.

SECOND COURSE Barbecue Beef Brisket Sandwich Slow-cooked beef brisket, Dry Fly Whiskey barbecue sauce, coleslaw and crispy onion straws served on Petit Chat’s brioche bun with our housemade tater tots. St. Louis-style Barbecue Ribs Served with a smoky mac and cheese and slowroasted barbecue baked beans. Bison Burger Montana-raised bison patty, topped with bleu cheese, caramelized onion, demi-glace, garlic aioli, lettuce and tomato. Served with your choose of garlic fries, sweet potato or steak fries. THIRD COURSE Dirty Snow Ball Our signature dessert. Coffee flavored ice cream rolled in Heath Candy Bar crumbles drizzled with chocolate sauce and whipped cream topping. Fresh Baked Brownie Topped with vanilla bean ice cream and caramel sauces. |V The Adult Root Beer Float “Best Damn Root Beer” and two scoops of vanilla bean ice cream served in a frosty mug.

DRINK LOCAL Local Pint Any local draft beer $4

SECOND COURSE Three-Cheese Stuffed Shells Giant shells stuffed with mozzarella, ricotta, Parmesan topped with Pecorino Romano and our red wine marinara sauce. |V Sicilian Carbonara One of our signature dishes. Linguine tossed in extra virgin olive oil, Tuscan herbs and a hint of red chili flakes, topped with grilled diced chicken breast, sweet red peppers, bacon, sweet onion, Roma tomato and topped with stupidly expensive Pecorino Romano cheese. Filet Mignon and Jumbo Shrimp Filet Mignon, the most tender of steaks, and grilled jumbo shrimp served with baked potato and fresh vegetables. THIRD COURSE Flowerless Chocolate Torte Decadent 70% dark Swiss chocolate torte topped with a fresh strawberry, our homemade red raspberry sauce and more dark chocolate sauce...what could possibly go wrong? |GF |V Champagne Sorbet Sundae Premium raspberry sorbet, Add Champagne, whipped cream and homemade pound cake croutons. Serve in a martini glass, Tasty! Meyer Lemon Drop Cake Light delicate yellow cake with a layer of Meyer lemon filling and Meyer lemon curd. Encircle the cake with white chocolate lemon sauce and whipped cream sprinkled with sugar in the raw. Lastly add a scoop of locally sourced Brain Freeze Creamery lemon sorbet topped with a Meyer lemon cookie.

DRINK LOCAL Bridgepress Cellars “Evil Queen” 2013 Red Blend Glass or bottle of Columbia Valley 2013 Red blend $10 Off any bottle of Washington wine.

509.467.4267

509.448.0887

8801 N. Indian Trail Rd. Monday-Friday 11 am-close; Saturday-Sunday 8:30 am-close

2013 E. 29th Ave. | Mon- Thur 11am-9pm, Fri 11am - 10pm, Sat 9am11pm, Sun 9am-8pm. Open at 4pm for dinner service.

LANTERN TAP HOUSE

LATAH BISTRO

Family-friendly neighborhood pub.

Our food is fancy but your pants don’t have to be. Free parking.

SOUTH SPOKANE

GASTROPUB

RESERVATIONS RECOMMENDED

SOUTH SPOKANE

AMERICAN

Chicken Bacon Caesar Egg Rolls Crispy golden egg rolls stuffed with grilled chicken, bacon crumbles, green onions, melted Swiss cheese and served with a Caesar dipping sauce

Caesar Salad Organic romaine, house Caesar dressing, crisp cheese crouton

On the Pond in Riverstone 1710 W Riverstone Dr Coeur d’Alene, ID 83814 (208) 765-1540 Boise / Eagle / Coeur d’Alene // bardenay.com

Warm Wild Mushroom and Prosciutto Salad Arugula, frisée, spinach, pine nuts, Parmesan, red wine vinaigrette SECOND COURSE Balsamic Honey Glazed Pork Tenderloin Sweet potato croquettes, vegetable succotash

R oas te d s p a g he tti s q u a sh s a uté e d with g a rlic , spina c h , s e t o n h ou s e ma d e to ma to s a u ce with cape rs an d o liv e s , d rizz le d with p a rsle y o il.

Winter Ratatouille with Cypress Grove Truffle Tremor, goat cheese polenta cake and herb Parmesan crisp Grilled Trout Romesco Fried gnocchi with peas and spiced butternut cream

Pho-ritto A burrito version of the traditional Vietnamese noodle soup, with steak, brisket, onions and cilantro on a bed of housemade slaw, drizzled with Sriracha and hoisin sauce, wrapped in a garlic herb tortilla. Served with pho broth for dipping

THIRD COURSE Seasonal Fruit Cobbler With vanilla bean ice cream

Drunken Noodles Teriyaki udon noodles and lemongrass chicken tossed with pickled garlic, housemade slaw, edamame and water chestnuts

Maple Cheesecake With candied pecans, salted caramel and Chantilly cream

THIRD COURSE Chocolate Peanut Butter Pie Peanut butter pie with a chocolate cookie crust and topped with a rich ganache

The Nation’s First Restaurant Distillery

FIRST COURSE Bistro Salad Organic mixed greens, gorgonzola, figs, toasted almonds, balsamic vinaigrette

SECOND COURSE Fish & Chips Lantern’s famous fish and chips with hand-cut cod lightly dipped in an Iron Goat Brewing Co. ale batter and fried to a golden crisp. Served with hand-cut pub fries and house tartar

DISTILLED

FIRST COURSE Chili Tortilla Bowl Lantern signature chili with cheese, onions, cream topping and served in a crunchy housemade tortilla bowl

Jalapeño Popper Wontons Crispy fried wontons stuffed with cream cheese, roasted jalapeños, cheddar cheese and served with a selection of house dipping sauces

Dining

Bucket o’ Love A heap of tiny spiced chocolate cakes

DRINK LOCAL Local Craft Microbews Choice selection from Iron Goat, River City and 12 String Brewery $5.50

Strawberry Cheesecake Cupcake Cheesecake cupcake with cream cheese frosting and topped with a fresh strawberry reduction Chocolate Cookie Ice Cream Vanilla ice cream sandwich between two soft housemade chocolate cookies

DRINK LOCAL Fleur de Perry Dry Fly Gin, hand squeezed lemon and grapefruit juice, Elderflower liqueur, lavender simple syrup, orange bitters, and sparkling wine float. $9.50

509.315.9531

509.838.8338

1004 S. Perry St. Sunday-Wednesday 4-9 pm; Thursday-Saturday 4-10 pm

4241 S. Cheney-Spokane Rd. Open daily 5-9 pm

3809 S. G RAN D BLVD 50 9 443 3730 REMEDYC RC .COM

INLANDER RESTAURANT WEEK 2017 41

LINNIE’S THAI CUISINE

#IRWRaveReviews

Serving authentic Thai cuisine made from scratch daily for 27 years! DOWNTOWN SPOKANE

POST A REVIEW OF YOUR MEAL AND SYSCO WILL DONATE 5 MEALS TO SECOND HARVEST FOOD BANK

THAI

FIRST COURSE Egg Rolls Pork or veggie, served with a sweet chili sauce |V

Cream Cheese Wontons Cream cheese with finely diced onions, bell peppers and cucumber, all wrapped into a wonton wrapper, served with sweet chili sauce |V

Thai Pork Dumplings Crispy or steamed served with a Thai dumpling sauce SECOND COURSE Phad Thai Stir-fried rice noodles with egg, green onions, bean sprouts topped with ground peanuts, and a choice of chicken, beef, pork, or tofu |GF |V Pra Rum Long Song (Swimming Rama) Stir-fried chicken and spinach, topped with our famous peanut sauce, served with jasmine rice (may be substituted with tofu) |V Thai Fried Rice Stir-fried with tomatoes, cucumber, pineapple, cabbage, and broccoli, and egg; choice of chicken, beef, pork, or tofu |GF |V THIRD COURSE Thai Fried Bananas Bananas wrapped in a spring roll wrapper, deep-fried, served with Brain Freeze coconut ice cream, and topped with caramel sauce

LONGHORN BBQ Casual family full-service dining. BARBECUE

FIRST COURSE Cowboy Dip Creamy artichoke and roasted jalapeño dip, served with corn chips Sliced Longhorn German Sausage Served with zesty ranch or barbecue sauce for dipping |GF |V

Black Rice Ice cream Brain Freeze coconut ice cream topped with black rice and coconut milk Drunken Thai Iced Tea Rum, Thai tea, topped with cream

DRINK LOCAL Twelve String Batch 201 IPA $5

Texas Chili Cheese Fries Steak fries covered and smothered with our very own Texas chili, topped with cheese and onions |GF SECOND COURSE Longhorn Ribs Platter St. Louis ribs, rib tips and baby backs on one platter. Comes with chili cornbread and choice of side. |GF Fire Roasted Rib-Eye Steak Hand cut rib-eye steak topped with sautéed bacon and tomatoes. Comes with chili cornbread and choice of side. |GF Hog Heaven Chili cornbread topped with pulled pork and cole slaw. Served with dinner salad and choice of side.

509.838.0626 1301 W. Third Ave. Monday-Friday 11 am-9 pm; Saturday 3:30 - 9 pm; closed Sunday

THIRD COURSE Mixed Berry Cobbler A mixture of berries with a crumble topping

LUNA

Hot Fudge Brownie Sundae Fudge Brownie topped with ice cream and drizzled with hot fudge

Neighborhood fine dining, locally owned, community driven.

New York Style Cheesecake Drizzled with chocolate and strawberry sauce

DRINK LOCAL Timber House Ale Smoky Scottish Ale $6

SOUTH SPOKANE

NORTHWEST

FIRST COURSE Curried Cauliflower Poached golden raisins, toasted hazelnuts, golden raisin purée, arugula |GF |V

Beef Carpaccio Thinly sliced filet (served raw), pickled mushrooms, Parmesan, greens, mushroom vinaigrette |GF Luna Salad Candied walnuts, craisins, Gorgonzola, red onions |GF |V SECOND COURSE Pan Seared Salmon Sautéed kale and carrots, lentils, mustard cream sauce, topped with pickled mustard seeds |GF Herb Crusted Filet Charred fennel, oven roasted tomatoes, artichokes, arugula, fennel fronds |GF Farro Risotto Sherry cream sauce, sautéed leeks and mushrooms, greens |V THIRD COURSE Holy Dome Dark chocolate dome, flourless chocolate cake, pistachio gelato, pistachio cremeux |GF

THANKS FOR DRINKING LOCAL!

RIVER CITY BREWING LOVES SUPPORTING LOCAL BARS AND RESTAURANTS!

509.838.8372

Housemade Gelato Flavors: Madagascar vanilla bean, mint chip, DOMA coffee, English breakfast lavender, Sicilian pistachio, seasonal sorbet |GF

7611 W. Sunset Hwy. #2 Tuesday-Saturday 4-9 pm; Sunday-Monday 4-8 pm

Chocolate Spice Martini Seattle Distilling coffee liqueur, Godiva white chocolate liqueur, Baileys, bourbon, dash of cayenne |GF |V

SPOKANE VALLEY

DRINK LOCAL Robert Karl Claret Bordeaux-style red blend $13

AIRWAY HEIGHTS

509.924.9600

2315 N. Argonne Rd. Open daily 4-9 pm

STAY & PLAY FOR EVENTS AND HOTEL SPECIALS VISIT InlanderRestaurantWeek.com

spokane Tasting Room 121 s cedar st.

42 INLANDER RESTAURANT WEEK 2017

509.448.2383 5620 S. Perry St. Open daily, 5 pm-close

RESERVATIONS RECOMMENDED

MACKENZIE RIVER PIZZA, GRILL AND PUB

MAMMA MIA’S

An incredible array of delectable dishes, always flavorful and fresh, served up in heaping portions.

NORTH SPOKANE

AMERICAN

A true Italian ristorante; all dishes are handmade from scratch daily .

FIRST COURSE House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing. |V House Caesar Romaine, shredded Parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request. Soup of the Day Signature soup made from scratch daily.

SECOND COURSE Baja Fish Tacos Two flour tortillas with spicy grilled or breaded cod fillets, pineapple salsa, shredded lettuce and avocado sour cream. Served with blue tortilla chips and house salsa. MacKenzie Meatloaf Our home-style meatloaf with bacon, cheddar and a sweet and smoky glaze, topped with fried onions. Served with mashed potatoes and a side of veggies. Baked Ziti Spicy Italian sausage, blush sauce, basil ricotta and penne, topped with mozzarella and Parmesan and baked to perfection. THIRD COURSE Kentucky Bourbon Bites Bourbon-soaked pound cake deep-fried and dusted with powdered sugar. Served with caramel bourbon and raspberry dipping sauces. Flourless Chocolate Cake Dense fudge-like cake glazed with chocolate sauce. |GF Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisin and cream cheese frosting

ITALIAN

FIRST COURSE Minestrone Soup Fresh vegetables, our bite-sized homemade meatballs, and pastina noodles. Served with fresh homemade rolls.

House Salad Chopped romaine lettuce with sliced cucumbers, olives and fresh Asiago cheese, with your choice of dressing. Served with fresh homemade rolls. Caesar Salad Chopped romaine lettuce tossed with Caesar dressing, topped with fresh Asiago cheese and croutons. Served with fresh homemade rolls. SECOND COURSE Homemade Meat Cannelloni Made with beef, our homemade Italian sausage, olive oil, garlic, butter and spinach. Served with meat sauce or marinara. Homemade Chicken Sausage Ravioli Served with mushroom marsala sauce. Homemade Chicken Alfredo Lasagna Sautéed cauliflower, broccoli, carrots, mushrooms, olives, spinach and chicken, baked and smothered in creamy Alfredo sauce. THIRD COURSE White Chocolate Raspberry Cheesecake White chocolate cheesecake swirled with raspberry sauce and topped with shaved white chocolate. Tiramisu An Italian dessert with coffee- and liqueur-soaked layers of sponge cake alternating with Mascarpone cheese and chocolate. Spumoni An Italian favorite.

DRINK LOCAL Mamma Mia’s Back Door Reserve Red Wine Blend $7 glass/$18 half carafe

DRINK LOCAL Backseat Boogie Dry Fly vodka, Dry Fly gin, ginger ale, cranberry juice. $7 in Coeur d’Alene | $8 in Spokane

509.467.7786

SOUTH SPOKANE

509.315.9466

2910 E. 57th Ave. Sunday-Thursday 11 am-9 pm; Friday-Saturday 11 am-10 pm NORTH SPOKANE

509.413.1043

420 W. Francis Ave. Sunday-Thursday 11 am-9 pm; Friday-Saturday 11 am-10 pm

9225 N. Nevada St. Sunday-Thursday 11 am-9pm; Friday-Saturday 11 am-10 pm

SOUTH SPOKANE

COEUR D’ALENE

FIRST COURSE Popovers Honey IPA butter |V

208.772.5111

405 W. Canfield Ave. Sunday-Thursday 11 am-9 pm; Friday-Saturday 11 am-10pm

TheBackYard_Burger_022217IRW_4S_GG.pdf

MANITO TAP HOUSE GASTROPUB

Deviled Eggs Whipped egg yolk, pickled shrimp |GF Watermelon Salad Soy compressed watermelon, pickled rind, avocado, ginger |GF |V SECOND COURSE Bangers and Mash Cumberland sausage, smashed fried potatoes, charred onion gravy, sage, cranberry

locally owned

highest quality

Too much pork for just one fork

Country Fried Meatloaf Sandwich Onion gravy, mayo, grilled potato roll

DRINK UP!

EACH RESTAURANT WEEK LOCATION HAS A LOCALLY SOURCED DRINK ASK YOUR SERVER FOR EVEN MORE SPECIALS

General Tso’s Salmon Bacon fried rice, charred green onion |GF THIRD COURSE Spotted Dick Steamed spoon pudding, raisin anglaise, whipped sour cream Banana Pudding Maple bananas, smoked whipped cream, vanilla wafer crumble |GF

19 Fea st

CHECK OUT YOUR CHOICES ON PG 41

Sweet Rice Cream Sandwich Glazed donut, sweet rice ice cream, green tea white chocolate |V

DRINK LOCAL Iron Goat Brewing Coconut Porter $6.25

509.279.2671

8801 N. Indian Trail Rd. • JJsTapandSmokehouse.com • 509.467.4267

3011 S. Grand Blvd. Sunday-Thursday 11 am-10 pm; Friday-Saturday 11 am-midnight

INLANDER RESTAURANT WEEK 2017 43

MASSELOW’S STEAKHOUSE

MAX AT MIRABEAU

All of our beef is USDA Prime, Midwest raised and corn fed.

Spokane Valley’s award-winning restaurant.

AIRWAY HEIGHTS

STEAKHOUSE

FIRST COURSE Classic Caesar Salad Shredded Parmesan Reggiano with garlic croutons

Steakhouse Chop Salad Scarlet butter lettuce, house-smoked bacon, Gorgonzola, tomato with balsamic Smoked Salmon Chowder Roasted sweet corn and red potatoes SECOND COURSE Wild Salmon Parsley butter roasted corn, mushroom and arugula mélange, served with Palouse lentils and black rice Seared Tenderloin USDA Choice medallions, sautéed mushrooms, seasonal vegetables served with mashed potatoes Cripsy Free Range Chicken Garlic and fresh thyme, braised greens served with mashed potatoes THIRD COURSE Chocolate Oblivion Vanilla bean crème anglaise with fresh raspberries Olive Oil Rainbow Carrot Cake Green pea cream cheese, pecan brittle and carrot jam Meyer Lemon Cheesecake Gingerbread crust, strawberries with basil

RUSTYMOOSESPOKANE.COM

509.481.6020

RESERVATIONS RECOMMENDED

Butternut Squash Bisque Spiced pecans, taro root crisp, crème fraîche |GF |V Smoked Salmon & Ricotta Wonton Roasted squash, shiitake, ginger plum sauce, kecap manis, mango salsa SECOND COURSE Tenderloin of Beef Medallions “Á la Max” Dijon Madeira demi-glace, wild mushrooms, seared Gorgonzola gnocchi |GF Coconut Prawns Wild gulf prawns, Thai spiced coconut curry, steamed jasmine rice |GF Escalopes Saltimbocca Pork sirloin, fresh sage, Marsala wine, crisp prosciutto, sherry braised arugula |GF THIRD COURSE Caramel Apple Cobbler Brandied apples, salted caramel, vanilla bean ice cream |GF |V Petite Key Lime Pie Shortbread crust, toasted meringue, spiced rum sauce |GF

509.922.6252

RESERVATIONS RECOMMENDED

1100 N. Sullivan Rd. Open daily for dinner, 4 pm-late night

THE MELTING POT

MULLIGAN’S

A fun and interactive dining experience created by the art of fondue!

Modern cuisine blended with homestyle classics inspired by the Northwest.

AMERICAN

COEUR D’ALENE

AMERICAN

FIRST COURSE Wisconsin Trio Cheese Fondue Fontina, Butterkäse and Gorgonzola cheeses, white wine, sherry and shallots |GF |V

FIRST COURSE Mulligan’s House Salad Mixed green salad with dried cranberries, candied walnuts, shaved red onions and feta cheese with huckleberry-ginger dressing |GF

Classic Alpine Cheese Fondue White wine and garlic with aged Gruyère, Raclette and fontina cheeses with fresh lemon juice and nutmeg |GF |V

Lobster Bisque Rich housemade lobster bisque topped with lobster meat and crème fraiche

Green Goddess Cheddar Cheese Fondue Lager beer, garlic and our Green Goddess, with our cheddar and Swiss cheese blend and black pepper |V

Vietnamese Pork Slider Steamed Bao bun stuffed with house smoked Vietnamese pulled pork topped with matchstick peppers and cilantro. with Asian dipping sauce

SECOND COURSE California Salad Baby salad greens, roma tomatoes, candied pecans and Gorgonzola with raspberry black walnut vinaigrette |GF |V The Melting Pot House Salad Romaine-iceberg mix, cheddar, egg, tomatoes, croutons with peppercorn ranch dressing or house dressing |GF |V Caesar Salad Romaine lettuce, Parmesan cheese, croutons and Parmesanencrusted pine nuts, tossed with Caesar dressing |GF THIRD COURSE Meat Lover’s Filet mignon, Old Bay chicken, teriyaki-marinated sirloin, andouille sausage

SECOND COURSE Mulligan’s Barbecue Combo Char-grilled smoked tri-tip steak paired with slowsmoked baby back ribs. served with jalapeño macaroni and cheese, baked beans and coleslaw Chicken Wellington Roulade-style chicken breast lined with Havarti cheese, prosciutto, caramelized onions and asparagus wrapped in puff pastry served on tarragon béchamel. served with mashed potatoes and seasonal vegetables Idaho Trout Pan-fried Idaho trout topped with huckleberry-garlic compound butter. served with wild rice pilaf and seasonal vegetables |GF

The Coastal Sesame-crusted ahi tuna, Atlantic salmon, Pacific white shrimp, chef selected ravioli

THIRD COURSE White Chocolate Crème brûlée With chocolate-dipped Gaufrette

The Vegetarian Thai peanut-marinated tofu, asparagus, spinach and artichoke ravioli, wild mushroom sacchetti, artichoke hearts |V

Chocolate Espresso Torte With raspberry coulis and fresh berries Apple Dumpling With vanilla ice cream and cinnamon sauce

DRINK LOCAL Dry Fly Manhattan Classic Manhattan made with a local favorite, Dry Fly 101 Bourbon! $9.50

DRINK LOCAL Pend d’Oreille Huckleberry Wine $5

509.926.8000

208.765.3200

RESERVATIONS RECOMMENDED

707 W. Main Ave. Sunday-Thursday 4-9 pm; Friday-Saturday 4-10 pm

44 INLANDER RESTAURANT WEEK 2017

FIRST COURSE Cougar Gold & Washington Apple Salad Organic spinach, golden beets, Cougar Gold cheese, honey lavender vinaigrette |GF |V

Northern Quest Resort & Casino, 100 N. Hayford Rd. Open daily 5 pm-close

DOWNTOWN SPOKANE

Eclectic Northwest Scratch Made Cuisine

DRINK LOCAL Mirabeau Blues Pale Ale Exclusive Max brew By Twelve String Brewery featuring Chinook, Summit and Willamette hops $5.50/$3.50 at Happy Hour!

RUSTY MOOSE W 9105 US 2 • SPOKANE WA • 747-5579

STEAKHOUSE

Spiced Chocolate Molten Cake Warmed chocolate center, cinnamon, ancho chile, spiced whipped cream |V

DRINK LOCAL Bridge Press Cellars “600” Red Blend $10 glass/$38 bottle

Featuring Steak and Wild Game

SPOKANE VALLEY

506 W. Appleway Ave. Open daily 6 am-9 pm

RESERVATIONS RECOMMENDED

NUDO RAMEN HOUSE

O’DOHERTY’S IRISH GRILLE

Spokane’s first ramen noodle house.

Family-friendly pub serving traditional Irish fare and American favorites. ASIAN

DOWNTOWN SPOKANE

IRISH

FIRST COURSE Crisp Coconut Shrimp Crispy shrimp in housemade peach lemon dipping sauce and baked shredded coconut

FIRST COURSE Scottish Egg Hard-boiled egg wrapped in mild sausage and deep-fried

Pan-Fried String Beans With ShaCha sauce (Chinese barbecue sauce)

Mozzarella Sticks Made from scratch and served with marinara sauce

General Tao’s Chicken Crispy chicken sautéed with sweet and spicy sauce topping with fresh cilantro

SECOND COURSE Guinness Fish and Chips Alaskan pollock fillet, dipped in our Guinness beer batter, deep-fried, and served with our famous O’Doherty’s fries and tartar sauce

SECOND COURSE Tonkotsu Ramen Fresh ramen noodles with barbecue pork, hard-boiled egg, corn, braised bamboo, fish cake, green onion, carrot and bean sprouts, boiled for 15 hours in pork bone soup Vegetable Ramen Fresh ramen noodles with tomato, cabbage, broccoli, onion, corn, braised bamboo, green onion, carrot, bean sprouts, and sesame oil in a soy-based soup Ramen Burger Kobe beef patty or grilled chicken, American cheese, arugula and tonkatsu sauce or spicy mayo sauce served in ramen bun THIRD COURSE Mochi Ice Cream Pick from two of the following flavors; green tea, red bean, vanilla, chocolate, mango and strawberry Sweet Rice Cake Sticky rice cake skewer served with sweet milk sauce |GF

Cup of Irish Stew Hearty beef and sausage stew

Shepherd’s Pie Ground beef, garden peas, and onions in a seasoned brown gravy and topped with creamy mashed potatoes and cheese Hooligan & Hannigan The Original Reuben! Tender corned beef, sauerkraut and Swiss cheese topped with Thousand Island dressing THIRD COURSE Apple Crisp Warm cinnamon apples topped with an oat and brown sugar crumble, served with vanilla ice cream Chocolate Lover’s Brownie Warmed and drizzled with dark chocolate sauce, served with vanilla ice cream Bread Pudding Traditional bread pudding served warm with a Celtic whiskey sauce

DRINK LOCAL Summit Cider Dry, crisp cider from Washington apples $6

Any one beer on tap

DRINK LOCAL Local Beers on Tap River City, Iron Goat, and One Tree Cider. Check with your server for additional offerings. $4

509.747.0322 525 W. Spokane Falls Blvd. Open daily 11 am-close

DOWNTOWN SPOKANE

509.290.5763

818 W. Sprague Ave. Open daily 11 am-9 pm NORTH SPOKANE

OVAL OFFICE A romantic restaurant that serves Northwest cuisine with a foreign flair. POST FALLS

509.467.0650

9602 N. Newport Hwy. Open daily 11 am-9 pm

NORTHWEST

FIRST COURSE Sweet Potato Fries Lightly fried and tossed in a creamy Gorgonzola sauce and topped with Gorgonzola crumbles. |V French Onion Soup Oven-baked with a housemade baguette, provolone and Parmesan.

House Salad Fresh mixed greens, red onions and tomatoes. Tossed in a raspberry vinaigrette and topped with Gorgonzola crumbles. |V

MENUS ON THE GO

SEARCH BY RESTAURANT, REGION OR CUISINE InlanderRestaurantWeek.com

SECOND COURSE Will Barron Steak This flavorful rib-eye steak is grilled to perfection and served with creamy peppercorn steak sauce. Cioppinno An Oval Office classic! Prawns, scallops, halibut, mussels and white beans simmered in spicy tomato-basil broth. Served with grilled rustic bread for dipping. Chicken Dijon This Parmesan-panko crusted chicken breast is hard to beat! Pan-seared and served atop a rich and creamy Dijon sauce. THIRD COURSE Raspberry Truffletini A delicious blend of Godiva white and dark chocolate with vanilla vodka and Chambord. Don’t worry, be happy! 44 North Nectarine, kiwi purée and pineapple juice. U.S. Mint An after-dinner delight! Godiva white chocolate, vanilla vodka and Créme de Menthe.

DRINK LOCAL Coeur d’Alene Cellars - $28/bottle

208.777.2102 620 N. Spokane St. Open daily 3-11 pm

Tues-Thur 4-10pm • Fri-Sat 11am-10pm • Sun 11am-9pm 816 N 4th St | Cd'A, ID | 208.665.3777

INLANDER RESTAURANT WEEK 2017 45

BEHIND EVERY GREAT BURGER IS A 30-FOOT SCREEN.

PALM COURT GRILL

POST STREET ALE HOUSE

Upscale American in a grand setting.

Designed with casual family dining and classic comfort food in mind.

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Pan Fried Oysters Cornmeal breading, Tabasco aioli, green cocktail sauce |GF

Roasted Beet Salad Red, golden and striped beets, Humboldt Fog cheese, honey vinaigrette, spring greens, sunflower seeds, caramelized shallots |GF |V Caramelized Leek Soup Rich leek and chicken broth, maple-glazed bacon |GF SECOND COURSE Spring Pasta Slab bacon, spring onion, asparagus tip, sweet pepper, buttered bread crumbs, soft poached egg Miso-Glazed Mahi Mahi Shiitake dashi, Japanese pickles, green tea rice Lamb Loin with Black Currant Demi Duchess potato, spring carrot, micro greens THIRD COURSE Chocolate Semifreddo Peanut butter cream, hazelnut biscotti

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Drunken Clams Steamed clams in a lager broth, red onions, parsley, oregano, chili flake and garlic. Served with fresh bread. Gorgonzola Salad Craisins, candied pecans, sliced apples and a leafy green spring mix tossed with a Gorgonzola vinaigrette, topped with red onions and Gorgonzola crumbles. |V Fried Oysters Oysters lightly breaded and fried, served with a chili aioli and our housemade tartar sauce. SECOND COURSE Seafood Carbonara Shrimp and scallops sautéed with pancetta, mushrooms and onions tossed in a lemon cream sauce and penne pasta. Served with a side of fresh bread. Pork Flank Steak Tender pork flank brisket seared and served with an apple, bacon, walnut and sweet potato hash.

Meyer Lemon Semifreddo Fresh berries |GF Goat Cheese Semifreddo Blueberry gastrique, lemon zest, graham cracker crust

Marinated Beef Medallions Marinated beef shoulder tenderloin medallions, served with rustic red potato mash and vegetables.

DRINK LOCAL Huckleberry Old Fashioned Dry Fly Washington Wheat, huckleberry, sugar, orange, bitters $8

THIRD COURSE Local Pint Choose a pint from one of six local breweries on tap. Sample Paddle Choose to sample three of our six local beer offerings. Arbor Crest Wine Choose a glass of Arbor Crest’s Cabernet Sauvignon, Merlot, Chardonnay, or Riesling.

DRINK LOCAL See our third course offerings or ask your server for Drink Local options

Come catch a game and eat something epic for Restaurant Week. NORTHERNQUEST.COM 877.871.6772 | SPOKANE, WA

509.789.6848

509.789.6900

10 S. Post St. Open daily 5-9 pm

1 N. Post St. Open daily 7 am-close

PROHIBITION GASTROPUB

RED TAIL BAR & GRILL

Made-from-scratch menu prepared by Le Cordon Bleu-trained Chef Leonetti. CENTRAL SPOKANE

GASTROPUB

FIRST COURSE Caesar Salad Crisp romaine tossed in our housemade Caesar dressing, fresh croutons, and grated Parmesan. Served in an Asiago cheese basket.

Traditional tribal hospitality offering every flavor our region provides. WORLEY

AMERICAN

FIRST COURSE Uprooted Amber Short Ribs Half pound of short ribs, smoked and braised in our homemade Uprooted Amber barbecue sauce

Crab Cake Blue crab mixed with a special blend of spices and seasoning, served with a mango beurre blanc.

Traditional Fry Bread Native American fry bread served with a side of honey, huckleberry jam and whipped butter

Stuffed Arancini Try our handmade risotto ball stuffed with mozzarella, our candied bacon, and red onion, served with a seasonal gastrique.

Smoked Chicken Quesadilla Chicken quesadilla stuffed with smoked mozzarella, cheddar, pepper jack cheese with caramelized onion pico de gallo

SECOND COURSE Al Capone The burger that made us famous! Ground beef infused with fresh coffee grounds and blended with our secret blend of spices. Coffee grounds = juicy burgers. Grilled to order, and served up on a brioche bun topped with lettuce, tomato, onion, our house candied bacon and cheddar cheese, finished with dirty ketchup and a fried egg.

SECOND COURSE Red Tail Reuben Smoked and slow roasted house cured brisket, sliced and topped with Swiss cheese and sauerkraut on rye with whole grain mustard and house sauce.

Grilled Salmon Fresh salmon grilled to perfection, served with Duchess potatoes and seasonal vegetables, finished with a lemon honey compound butter.

Smoked Coho Salmon Applewood, pan-smoked Nisqually coho salmon with Palouse lentil ragout and fried curly root vegetables

Blue Cheese Lasagna A secret Leonetti recipe. Blue cheese, chicken, creamy garlic sauce and a slice of fresh sourdough.

THIRD COURSE Fry Bread Sundae Traditional Native American fry bread with vanilla ice cream honey, huckleberry syrup topped with whipped cream

THIRD COURSE Whiskey Chocolate Mousse Chef Leonetti’s favorite. Each week we infuse our chocolate mousse with a new whiskey. Crème brûlée Fresh custard with a decadent carmelized crust. Beer Float Enjoy ice cream served with a rotating draft such as Dark Persuasion German Chocolate Stout.

DRINK LOCAL Dry Fly Manhattan Smooth Dry Fly whiskey, sweet vermouth and bitters served up with a cherry. $8.50

Sirloin Steak Grilled prime-grade sirloin steak with sautéed wild mushrooms, peppercorn red wine demi-glace and fried curly root vegetables

Huckleberry Crisp Traditional fruit crisp made with local huckleberries with crumb topping Chocolate Crème Brûlée Rich, chocolate custard topped with caramelized sugar

DRINK LOCAL Laughing Dog Brewing Uprooted Amber Ale $4.75

Open Daily | Full Bar 818 W. Sprague Ave | 290-5763 9602 N Newport Hwy, | 467-0292 NudoRamen.com

46 INLANDER RESTAURANT WEEK 2017

509.474.9040

RESERVATIONS RECOMMENDED

1914 N. Monroe St. Sunday-Wednesday 11 am-9 pm; Thursday-Saturday 11 am-close

800.523.2464 Coeur d’Alene Casino, 37914 S. Nukwalqw Sunday-Thursday 3:30-9:30 pm; Friday-Saturday 3:30-10:30 pm

REMEDY

RIPPLES RIVERSIDE GRILL

South Hill’s cure to the common dining experience.

Overlooking the Spokane River with great American handcrafted cuisine.

SOUTH SPOKANE

GASTROPUB

FIRST COURSE Poke Tartare Asian marinated yellowfin tuna layered with English cucumbers and avocado with baguette Barbecue Wings Our wood-fired, house-smoked wings and drumsticks tossed in house barbecue with pickled red cabbage |GF Fire Braised Beef Fire braised teres major, crostini, pickled red cabbage

SECOND COURSE Crab Mac Dungeness crab meat, garlic butter, cream, cavatappi pasta, extra sharp white cheddar, Parmesan, toasted bread crumbs, baguette Chile Verde Pork shoulder, poblanos, chicken stock, tomatillos, Spanish brown rice, Sriracha crème fraîche and cilantro Vegan Puttanesca Roasted spaghetti squash, tossed in a tomato sauce with capers and Kalamata olives and parsley oil |GF |V THIRD COURSE Choclava Phyllo dough layered with roasted pistachios, honey, topped with chocolate ganache

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Caprese Salad Spring greens, fresh mozzarella, tomato and basil pesto. |GF |V Antipasto Pizza Goat cheese, rainbow tomatoes and Kalamata olives with marinara on grilled flatbread. |V Sausage Stuffed Mushrooms Italian sausage, Parmesan cheese and tomato sauce roasted in fresh mushroom caps.

craft beer

Meets craft food

SECOND COURSE English Cut Prime Rib Hand-sliced roasted Prime Rib with a rich Merlot demi-glace. Seared Salmon Florentine Fresh salmon filet, filled with sautéd mushrooms, spinach and imported cheese, served with whole grain wild rice. |GF Coq au Vin French for “Chicken in Wine,” this is our own offering of a vintage, classic dish. served with whole grain wild rice. THIRD COURSE Crème Brûlée The classic smooth cream custard with a torched sugar crust. |GF |V Bourbon Apple Crisp Baked apples and caramel served in a Mason jar with crispy streusel topping. |V

Shortbread Trifle Layers of pound cake, macerated strawberries and fresh whipped cream

Lemon Tart Tangy lemon curd in a perfect crisp cookie tart shell. |V

Chile Chocolate Cake Rich chocolate cake, topped with a chile chocolate sauce |GF |V

DRINK LOCAL River City Red A wee bit malty; crisp and clean $5

DRINK LOCAL No-Li Remedy Cure All Ale Pale ale brewed with 100% Washington-sourced hops $5

50 TAPS

FULL BAR

@MANITOTAPHOUSE 509.443.3730

509.323.2577

3809 S. Grand Blvd. Open daily, 11 am-10 pm or later

700 N. Division St. Open daily 4 pm-10 pm

RUINS

RUSTY MOOSE BAR & GRILL

Small restaurant with a constantly changing menu. CENTRAL SPOKANE

RESERVATIONS RECOMMENDED

MANITOTAPHOUSE.COM

3011 S. GRAND BLVD. | (509) 279-2671 11AM - 10PM SUN-THURS | 11AM - MIDNIGHT FRI & SAT

BEST BEER BAR & BEST BAR FOOD

SEE OUR LISTING FOR IRW COURSES

Locally owned, featuring steak and wild game in a rustic lodge setting. AMERICAN

AIRWAY HEIGHTS

NORTHWEST

FIRST COURSE Chicken Confit Chicken confit, creamed Brussels sprouts, lemon, chiccarones, toast

FIRST COURSE Fried Mozzarella Pizza dough, fresh mozzarella, dipping sauces |V

Chorizo Verde Chorizo verde, chickpea, toasted cumin, escabeche |GF

Spinach and Apple Salad Spinach, apples, candied walnuts, feta, vinaigrette |GF |V

Smoked Trout Brandade Smoked trout brandade, toast, chives, salted butter SECOND COURSE Raviolo Al Uovo Raviolo al uovo, braised beef, ricotta, caramelized celery root, crème fraîche Chicken Orange and oregano marinated chicken, parsnip purée, guajillo pepper, cocoa nibs |GF Crispy Salmon Crispy salmon, octopus fried rice, kimchi, almond, scallion |GF THIRD COURSE Strawberry Bread Pudding Strawberry bread pudding, salted coconut ice cream, ginger crumble |V Nutella Tiramisu Nutella tiramisu, Anvil coffee, mascarpone |V Banana Lumpia Banana lumpia, Mexican chocolate, cashew brittle |V

DRINK LOCAL Mr. Wednesday Toasted, caraway-infused Dry Fly gin, lime juice, Salish fennel liqueur, rosemary drinking vinegar, cardamom bitters $9

Pulled Bison Street Taco Roasted salsa, pickled red onion, cilantro slaw, ancho aioli SECOND COURSE Idaho Rainbow Trout Rosemary lemon, roasted red potatoes, seasonal vegetables |GF Elk Salisbury Steak Mushroom-onion gravy, seasonal vegetables Ribeye Trilogy Served three styles: filet, the cap and off-the-bone “cowboy,” with ribeye jus reduction and seasonal vegetables |GF THIRD COURSE Smoked Apple Bacon Bourbon Bread Pudding

29.00

Our 3-course meal includes a cheese fondue, salad and fondue entrée. This is no week for the same old, same old.

FEBRUARY 23- MARCH 4, 2017

Vanilla Crème Brûlée With huckleberry-infused whipped cream |GF |V Rusty’s Signature Chocolate Martini Vanilla-infused vodka, créme de cocoa, Kahlua, gourmet chocolate syrup, and a brownie-crusted rim

DRINK LOCAL Dry Fly Mule Dry Fly Whiskey, housemade ginger shrub, ginger beer, lime $9

509.443.5606

509.747.5579

825 N. Monroe St. Tuesday-Saturday 5 pm-midnight; closed Sunday-Monday

9105 W. State Rt. 2 Open daily 4 pm-close

(509) 926-8000 INLANDER RESTAURANT WEEK 2017 47

• GREAT FOOD • CATERING • FULL SERVICE BAR • FAMOUS BURGERS •

Join us for Restaurant Week!

SAFARI ROOM

SANTÉ RESTAURANT & CHARCUTERIE

Spokane hot spot specializing in fresh fare and cocktails.

Old world European techniques, featuring local ingredients.

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Chef’s Soup Prepared daily

801 N. MONROE | 509.328.8911

Fried Okra

SECOND COURSE Tagliatelle Pesto, goat cheese, sweet potato, crispy carrots |GF |V

Sibley Squash Soup Crème fraîche, crostini |GF |V

Smoked Beef Brisket Smoked beef brisket served with cream cheese mashed potatoes, Corn O’Brien, green beans and finished with a beef jus.

Common Crumb Bread Pudding Dulce de leche, candied almonds |V Brownie Sundae Santé vanilla ice cream, malted chocolate sauce |GF |V

DRINK LOCAL Barrister Sauvignon Blanc Red Mountain, 2015 $12

Miniature Desserts Choose two options from our wonderful mini dessert selection; German chocolate cake, chocolate peanut butter pie, cheesecake, key lime pie, crème brûlée, chocolate mousse

DRINK LOCAL Arbor Crest Wine A glass of Merlot, Chardonnay, Cabernet Sauvignon or Riesling $6

509.789.6800

509.315.4613

111 S. Post St. Open daily 5-9 pm

404 W. Main Ave. Open daily 5 pm-close

SARANAC PUBLIC HOUSE

SATAY

Real food made in-house, fine wine, and handcrafted spirits.

Locally owned and operated fine dining restaurant.

GASTROPUB

COEUR D’ALENE

Deconstructed Mushroom Spoons Garlic spinach, Sriracha aioli, Parmesan crisp

THIRD COURSE Budino Italian-style caramel pudding served on a chocolate graham cracker crust and topped with salted caramel and whipped cream. |GF Fudge Alternating layers of chocolate and white fudges topped with a raspberry coulis and mint chiffonade. |GF Apple Crisp Baked Granny Smith apples, topped with a crisp layer of oats, brown sugar and butter. Drizzled with caramel sauce and served with vanilla bean ice cream.

Butternut Squash Soup Créme fraîche, toasted seeds SECOND COURSE Honey Glazed Salmon Roasted papaya salsa, pineapple risotto, baby root vegetables Pecan Bourbon Chicken Caramelized peach bourbon, Dijon, roasted peppers, jasmine rice, bacon, Gouda and Brussels sprouts Seabass & Shrimp Stuffed Filet Mignon Bacon-wrapped filet, tarragon melting sauce, goat cheese whipped potatoes, baby vegetables THIRD COURSE Fried Bread Pudding Sugar dust, dark rum glaze, whipped cream Berry Trifle Raspberries, blackberries and blueberries with lemon curd and whipped cream Espresso Crème Brûlée Chocolate mousse, raspberry port drizzle

DRINK LOCAL Mad Bomber Brewing All American Amber Ale $5.50

DRINK LOCAL River City Vanilla Bourbon Stout Double imperial stout with hints of vanilla and bourbon. $5.50

509.448.0887 2013 E 29th Ave., Spokane

48 INLANDER RESTAURANT WEEK 2017

Pistachio-Bacon Encrusted Scallops Scallops encrusted with pistachio, bacon and rosemary, served on romesco sauce and garnished with fresh parsley.

Sweet Potato Salad Diced sweet potatoes and arugula tossed with a chipotle adobo honey sauce and topped with goat cheese. |GF |V

RestaurantsSpokaneWa.com

AMERICAN

FIRST COURSE Gorgonzola Pear Salad Pears, pine nuts, Bibb lettuce, traditional dressing

Pork Belly Sliders Asian style marinated pork belly with a scallion salsa slaw mix.

Mon-Thur 11AM till 9PM | Fri 11AM till 10PM Sat 9AM till 10PM | Sun 9AM till 8PM

RESERVATIONS RECOMMENDED

FIRST COURSE Steak Bites Cubed top sirloin steak and fried red potatoes topped with housemade black pepper sauce. |GF

SECOND COURSE Salmon Cakes Diced and breaded sockeye salmon cakes on top of cilantro and guacamole, topped with fresh mango salsa.

Call & Make Your Reservations Today!

Tagliatelle Parmesan, brown butter, scallions, guanciale |GF THIRD COURSE Basil Ice Cream Cacao nibs, basil syrup |GF |V

Gazpacho Roma tomatoes, cucumbers, celery, red onions and a tomato juice base. Served chilled. |GF |V

NEW Small Plates on the Lunch and Dinner Menus!

Tagliatelle Coppa, squash crèma, sage, crispy shallots |GF

Seared Duck Breast Duck breast seared to perfection, served with a cremini mushroom risotto, green beans and finished with a duck demi-glace.

DOWNTOWN SPOKANE

NOW WITH A FULL BAR

FIRST COURSE Arugula Salad Gribiche vinaigrette, ham, garlic powder |GF |V Chicory Salad Tarragon dressing, spiced orange fluid gel |GF |V

THIRD COURSE Lemon Raspberry Cheese Cake Swirl Garnished with raspberries, whipped cream and a raspberry sauce

COURSES $

EUROPEAN

Walnut Green Salad Field greens, radishes, English cucumbers, walnuts and tomatoes tossed with a raspberry vinaigrette. SECOND COURSE Seafood Scampi Shrimp, scallops and clams seared and steamed, tossed in a white wine butter sauce with linguini noodles. Garnished with Parmesan, tomatoes and parsley.

DOWNTOWN SPOKANE

509.473.9455

208.765.2555

21 W. Main Ave. Open daily 11 am-close

2501 N. Fourth St. Monday-Sunday 4-9 pm

SEASONS OF COEUR D’ALENE

SCRATCH SPOKANE Locally owned and operated. Locally sourced fresh and organic ingredients. DOWNTOWN SPOKANE

AMERICAN

Seasonally inspired, spirited cuisine made fresh! COEUR D’ALENE

NORTHWEST

FIRST COURSE Scratch Signature Salad Baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette |GF

FIRST COURSE French Onion Soup Caramelized onions, natural beef broth, classic crouton, Swiss, Gruyere, Parmesan cheeses

Crab Chowder Crab meat, potatoes, cream, bacon, sherry

Caesar Salad A well-dressed Caesar of chopped romaine, tomato and pickled onion, rustic croutons and a Parmesan crisp

Caesar Salad Chopped hearts of romaine, Parmesan, toasted pecans, croutons, Parmesan crisp, anchovies, caesar dressing |GF SECOND COURSE Smoked Duck Six-ounce smoked duck breast wild mushroom risotto, port wine reduction, spiced pecans, seasonal vegetable |GF Duroc Pork Loin Eight-ounce, vanilla-braised Duroc pork chop, roasted garlic and blue cheese mashed potatoes, apple and pear chutney, pear blue cheese vinaigrette, seasonal vegetable Seafood Mac & Cheese Langostino lobster, calamari, clams, cream, cheese, bread crumbs, gremolata, onion, crispy fried imported prosciutto THIRD COURSE Crème Brûlée Traditional vanilla bean burnt cream served with a caramelized banana and Chantilly cream |GF Berry Cobbler Mixed berries cobbler, served warm with a scoop of vanilla ice cream Warm Brownie Sundae With vanilla ice cream, topped with housemade chocolate topping

DRINK LOCAL Barrister Rough Justice Popular blend of Merlot, Syrah, Cabernet Franc, and Cabernet $32/bottle

509.456.5656

Bistro Salad Baby greens, fresh herbs, candied pecans, marinated tomatoes, golden raisins and cotija cheese |GF |V SECOND COURSE Porterhouse Steak Sixteen-ounce Choice Certified Angus beef, balsamic reduction, caramelized sweet onion butter, hand-cut Idaho ranch fries and seasonal fresh vegetables |GF Seafood Stew Mixed fishes and shrimp, red potatoes, andouille sausage, hearty saffron-sherry tomato broth, basil pesto topper and a huge chunk of bread for soaking Buttermilk Fried Chicken Buttermilk biscuit hand-breaded chicken breast with green chile pan gravy, sour cream and chive crushed potatoes, cheddar scallion biscuit and seasonal fresh vegetables THIRD COURSE Idaho Huckleberry Cheesecake Made in-house and delicious! Warm Bread Pudding with Brandy Sauce The dessert you forget that you love. Soon to be your favorite again. Seasons’ Chocolate Rapture Flourless, gluten-free chocolaty decadence. |GF

DRINK LOCAL Wild Pickle Martini 100 percent Idaho-produced “She’s Wild” vodka shaken with Washington’s Pleasant Valley pickle juice, served up $10

RESERVATIONS RECOMMENDED

208.664.8008

RESERVATIONS RECOMMENDED

1007 W. First Ave. Monday-Friday 11 am-close; Saturday 4 pm-close; closed Sunday

209 Lakeside Ave. Open daily 11 am-close

SOUTH HILL GRILL

SPENCER’S

Your neighborhood family kitchen.

Spokane’s first choice for the finest steaks, seafood and chops.

SOUTH SPOKANE

AMERICAN

FIRST COURSE Mini Sampler Platter A bacon-wrapped jalapeño stuffed with a housemade cheese filling, fried calamari and a potato skin stuffed and topped with bacon, cheese and green onions Tomato Bisque Soup Housemade tomato bisque soup topped with a basil pesto, served with oyster crackers |V Mini Maggie Salad Mixed greens tossed in a red wine vinaigrette served with cavatappi pasta, Kalamata and black olives, onions, tomatoes and cucumbers. Topped with feta and Parmesan cheese. Drizzled with balsamic glaze.

DOWNTOWN SPOKANE

STEAKHOUSE

FIRST COURSE Cup of Six Onion Soup Sourdough crouton, Gruyere crust Cup of Steakhouse Soup Steak strips, hearty vegetables

Dried Cherry and Blue Cheese Salad Field greens, dried cherries, Danish Blue cheese, balsamic vinaigrette, onion fritz SECOND COURSE Washington Angus Manhattan Aged 60 Days Asparagus, loaded hash browns Petite Filet and Colossal Prawn Cabernet sauce, brocollini

SECOND COURSE Chipotle Chicken Fettuccini Chipotle cream sauce with sautéed onions, mushrooms, chicken and bacon over fettuccini pasta served with garlic bread

Plank Grilled Columbia River Steelhead Roasted cauliflower, romesco

Western Burger Certified Angus beef hand-formed burger patty, topped with housemade barbecue sauce, pepper jack cheese, bacon and onion tanglers. With a choice of fries or tots.

Pistachio and Orange Blossom Crème Brûlée Candied orange peel and pistachios

Petite Tender Steak Certified Angus Beef 6 oz. petite tender steak served with roasted red potatoes and our seasonal vegetable THIRD COURSE Chocolate Chip Cookie Baked-to-order chocolate chip cookie topped with vanilla ice cream and chocolate sauce

THIRD COURSE Chocolate Naughty Cake Salted caramel ice cream

Mary Lou’s Milk Bottle Ice Cream

DRINK LOCAL Robert Karl Claret $12/glass

Now open to the public at Kalispel Golf and Country Club.

Bananas Doreen Flaky layers of phyllo dough wrapped around a banana topped with chocolate sauce and whipped cream

Restaurant Week Special: 3 Courses for $29 See the full menu at 1898publichouse.com.

Chocolate Flourless Torte Torte served with a housemade blueberry compote and whipped cream |GF

DRINK LOCAL Iron Goat Brewery Garbage Pale Ale $5 509. 466.2121

509.536.4745

RESERVATIONS RECOMMENDED

2808 E. 29th Ave. Sunday-Thursday 11 am-8 pm; Friday-Saturday noon-9 pm

509.744.2372

RESERVATIONS RECOMMENDED

322 N. Spokane Falls Court Monday-Thursday 5-10 pm; Friday-Saturday 5-11 pm; Sunday 5-9 pm

2010 WE ST WAI K I K I ROAD S PO K AN E , WA

INLANDER RESTAURANT WEEK 2017 49

wander in for...

Inlander Restaurant Week 29

STEELHEAD BAR AND GRILLE

SWEET LOU’S RESTAURANT & TAP HOUSE

Locally owned restaurant featuring American fare with a Northwest flair.

Serving familiar favorites with fresh ingredients and creative twists.

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Smoked Steelhead House-smoked steelhead served with cream cheese and crostini.

Italian Pesto Bruschetta Marinated roma tomatoes over toasted garlic crostini with housemade pesto and garnished with grated Parmesan. Soup or Salad Baby kale and mixed greens tossed with balsamic vinaigrette and topped with cherries, goat cheese and almonds. Or try our soup of the day. SECOND COURSE Chicken and Shrimp Creole Pan-seared chicken breast over white rice, topped with shrimp and cajun creole sauce. Steelhead Fillet Pan seared steelhead fillet glazed with honey and garlic on a bed of fresh cucumber salad, served with rice. Northwest Meatloaf Bison and elk meatloaf with a housemade cherry vinegar barbecue sauce. Served with au gratin potatoes and broccolini. THIRD COURSE Bourbon Glazed Bread Pudding Cherry Cobbler

AMERICAN

FIRST COURSE Tailgate Eggrolls Cream cheese, cheddar and jack cheeses melted together with pickled jalapenos and wrapped in a wonton. Served with homemade jalapeño jelly for dipping delight. |V Wings Your choice of four bone-in or bone-out wings. Dry or wet? Dry: salt and pepper, Cajun or lemon pepper. Wet: house barbecue or buffalo sauce.

Caesar Salad Romaine lettuce, shredded Parmesan cheese and croutons, tossed in a creamy Caesar dressing. SECOND COURSE Manny’s Battered Fish and Chips Wild Alaskan cod, hand dipped in homemade Manny’s Pale Ale beer batter and fried to perfection. Served with French fries. Smoked Baby Back Ribs Half-rack of ribs, caramelized with your choice of house or bourbon barbecue sauce. Served with horseradish mashed potatoes and seasonal vegetables. |GF Grilled Top Sirloin Hand-cut, 6 oz, Certified Angus Beef grilled to preferred temperature and served with horseradish mashed potatoes and seasonal vegetables. |GF THIRD COURSE Fresh Baked Chocolate Chip Cookie Skillet Not baked until you order it. Topped with vanilla bean ice cream. |V

Double Chocolate Crème Brûlée

DRINK LOCAL Barili Double Barrel Red $12 glass/$45 bottle

AT KENDALL YARDS

COEUR D’ALENE

Huckleberry Cheesecake Homemade cheesecake made with huckleberries picked from local super-secret pickin’ spots. |V S’mores We bring the campfire to your table with the traditional graham crackers, chocolate and marshmallows over an open flame. You do the roasting with this one!

DRINK LOCAL Inland Northwest Pints $1 off any beer brewed in the Inland Northwest (16 to choose from)

1242 W. SUMMIT PARKWAY, KENDALL YARDS THEWANDERINGTABLE.COM · 509.443.4410

NEW DOWNTOWN LOCATION NOW OPEN in river park square!

509.747.1303

208.667.1170

218 N. Howard St. Sunday-Thursday 11 am-10 pm; Friday-Saturday 11 am-11 pm

601 E. Front Ave. Open daily 11 am-10 pm

TABLE 13

TAMARACK PUBLIC HOUSE

Playful, thoughtful and inviting, with a menu designed for sharing.

Made-from-scratch menu, full bar, craft cocktails and 32 tap handles.

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Organic Market Greens Salad Goat cheese, candied walnuts, Valencia orange pickled fennel, fig vinaigrette |GF |V Smoked Salmon Chowder Meyer lemon oil, apple-bacon toast Wild Mushroom Empanada Sofrito sauce |V

SECOND COURSE Charred Wild White Prawns Heirloom grits, tasso ham, smoked heirloom tomato emulsion, roasted peppers, Walla Walla sweet onion, lardon |GF Gnocchi and Wild Mushroom Basil sauce, burrata cheese, caramelized onions |V

Voted “Best Italian” year after year!

JOIN US FOR RESTAURANT WEEK!

Apple-Hickory House Smoked Beef Shoulder Tender Tequila lime glaze peppercorn veal reduction, potato pave |GF THIRD COURSE Flourless Chocolate Decadence |GF |V Frozen Lemon Bomb With white chocolate ganache cake “Rolo” Dome Chocolate mousse, salted caramel

DRINK LOCAL Milano Viale Dry Fly Washington Wheat Whiskey, Cynar, sweet vermouth $8

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Shrimp Bisque Rich and smooth made with our jumbo grilled shrimp

Brat Bites Spokane-made Bavarian bratwurst, grilled and served with ale mustard, pickled mustard seeds and kraut |GF Sous Vide Wild Salmon Chilled wild salmon, fresh herb cheese, pickled red onion and tarragon salt atop cracker bread SECOND COURSE Wild Seafood Grilled salmon and jumbo shrimp served atop gnocchi with white wine sauce, pan-seared vegetables Bourbon Duck Breast Cast iron-seared duck breast served atop savory wild mushroom bread pudding with apple-bourbon gastrique, pan-seared vegetables Grilled Sirloin Center cut sirloin steak, atop roasted red potato with fresh herb butter sauce, pan-seared vegetables |GF THIRD COURSE Chocolate Torte Flourless torte with Irish cream mousse |GF |V Pecan Praline Topped with amaretto coconut milk ice cream and candied lime zest |GF |V Tamarack Signature Craft Cocktail Choose either our Barrel-Aged Maple Old Fashioned or Whyte Basil Martini to enjoy at any time during your meal |GF

DRINK LOCAL Local on Tap Liberty Ciderworks, Iron Goat Brewing, Black Label Brewing, Bare Culture Kombucha, Orlison Brewing, River City Brewing, Big Barn Brewing, No-Li Brewhouse, Twelve String Brewery, Steam Plant Brewing $5.50

CRAFT COCKTAILS • OPEN KITCHEN • BRICK OVENS gluten free options available

to-go party platters

SPOKANE NORTH • (509) 484-4500 | CDA • (208) 667-5000 NOW OPEN! SPOKANE DOWNTOWN • 509-315-4175

tomatostreet.com 50 INLANDER RESTAURANT WEEK 2017

509.598.4300

509.315.4846

333 W. Spokane Falls Blvd. Sunday-Thursday 5-9 pm; Friday-Saturday 5-10 pm

912 W. Sprague Ave. Monday-Saturday 4 pm-close; Sundays by Reservation Only

RESERVATIONS RECOMMENDED

THAI BAMBOO

TIMBER GASTRO PUB

A locally owned Thai and Asian restaurant that offers the best in healthy, authentic Asian cuisine.

New American eclectic cuisine specializing in homemade EVERYTHING!

THAI

FIRST COURSE Crispy Spring Rolls (6 pieces) A tasty combination of vegetables and Thai spices hand-rolled in a thin wrapper, deep-fried to a golden brown and served with a plum dipping sauce. |V

POST FALLS

GASTROPUB

FIRST COURSE Alfredo Mushrooms Fried mushrooms on a bed of Alfredo sauce and melted house-blend cheese |V

Cheese Curds Battered and fried cheese curds served with our house red sauce |V Pork Belly Pops Root beer braised and served with the braising reduction |GF

Butterfly Wontons (3 pieces) Wontons stuffed with crab meat and cream cheese, deep-fried golden brown and served with a plum dipping sauce.

SECOND COURSE TIMBER Pot Pie Duck confit and jalapeño elk sausage pot pie with traditional vegetables and baked in a homemade crust

Fresh Rolls (2 pieces) Fresh vegetables, thin noodles, and tofu hand-rolled in rice paper; served with a spicy peanut-hoisin sauce. |GF

Smokey Shrimp Pasta Smoked sun-dried tomato creamy linguine with large prawns

SECOND COURSE Phad Thai Your choice of meat stir-fried with rice noodles and eggs in Thai Bamboo’s signature Phad Thai sauce, topped with ground peanuts and garnished with cabbage and shredded carrots. |GF

Guilty Pot Roast Beef braised in Selkirk Abbey’s “Guilty” Porter, with mustard glaze, mashed potatoes, caramelized onions and cippolini onions

Golden Cashew Nut Your choice of meat sautéed with cashews, bell peppers, onions, green beans and carrots in a tasty chili sauce. A mild spiced Thai classic served with white jasmine rice. |GF Red Curry (Gaeng Gai) Choice of chicken, tofu, or mixed veggies in a red curry sauce with coconut milk, bamboo shoots, bell peppers and fresh Thai basil. A little bit spicy. Served with white jasmine rice or rice noodles. |GF THIRD COURSE Fried Banana (6 pieces) Fresh banana hand-rolled in wonton wrappers, deep fried and served with a caramel drizzle.

THIRD COURSE Bread Pudding Individual portioned bread pudding served warm with our house whisky anglaise and vanilla ice cream |V Blueberry Cheesecake TIMBER cheesecake with pretzel crumb crust and homemade blueberry sauce |V German Chocolate Craziness Exactly what it sounds like... |V

DRINK LOCAL Grizzly Old Fashioned Dry Fly Whisky, orange-honey simple syrup, orange bitters, muddled dark cherry and oranges served over cubed ice $7

Mango White Sticky Rice Sweet, white sticky rice warmed and topped with fresh cool mango slices, coconut milk, palm sugar and toasted sesame seeds. |GF Black Sticky Rice Pudding Warm black Thai sticky rice pudding topped with coconut milk and palm sugar. |GF

DRINK LOCAL Arbor Crest Riesling Flavors of pineapple, lemon and honey with hints of peach and almond $5

509.777.8424

5406 N. Division St. Monday-Thursday 4-9 pm; Friday-Saturday 4-10 pm; Sunday 4-9:30 pm SOUTH SPOKANE

509.232.8424

2926 E. 29th Ave. Monday-Thursday 4-9 pm; Friday-Saturday 4-9:30 pm; Sunday 4-9 pm SPOKANE VALLEY

509.444.8424

12722 E. Sprague Ave. Monday-Thursday 4-9 pm; Friday-Saturday 4-9:30 pm; Sunday 4-9 pm COEUR D’ALENE

208.667.5300

2010 N. Fourth St. Monday-Thursday 4-9 pm; Friday-Saturday 4-9:30 pm; Sunday 4-9 pm

Mondays

5 for 5 at 5 5 martinis $5 each at 5pm

Bathtub Gin Martinis R&Rs Cucumber Gimlets Manhattans Margarita-tinis

208.262.9593 1610 E. Schneidmiller Ave. Open daily 5 pm-close

TITO’S ITALIAN GRILL & WINE SHOP NORTH SPOKANE

Martini

Tito’s is passionate about fresh ingredients and respecting the classics. COEUR D’ALENE

ITALIAN

FIRST COURSE Foccacia di Recco Cracker-thin crust filled with cresenza cheese and topped with honey and balsamic reduction. |V

Shrimp Piccata Two jumbo shrimp, artichoke hearts and capers sautéed in a white wine butter sauce and poured over grilled fennel. |GF

thefedoracda.com (208)765-8888 facebook/fedoracda 1726 W. Kathleen Dr. COeur d’Alene, ID

Citrus Basil Spaghetti Basil pesto, olive oil, garlic and fresh-squeezed lemon, tossed with spaghetti and topped with fine grated Parmesan. |V SECOND COURSE Pine Nut and Herb Crusted Salmon Pan-seared and oven-roasted salmon filet over Parmesan risotto and topped with a cucumber, caper and dill crème fraîche. Braciole Beef, stuffed with Italian sausage, herbs and grated Parmesan, braised in a rustic tomato ragu and served with roasted red potatoes, carrots and red onions. |GF

TheFedora_IRWGuide_022217_6V_JI_NEW.pdf

Sausage and Peppers Ground Italian sausage, celery and small-diced green and red peppers sautéed with fresh garlic, tomato purée and poured over angel hair pasta. Fresh grated Parmesan.

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THIRD COURSE Fresh Strawberries Ripe berries dredged in sour cream and dusted with brown sugar. |GF Nutmeg and Honey Candied Cashews |GF Chocolate Mousse Chocolate-filled puff pastry topped with raspberry Melba whipped cream and garnished with fresh raspberries. |GF

DRINK LOCAL Slate Creek Brewing Rye IPA $5

Tasting Room Hours

Open Thur and Fri 2-5 & Saturday 12-4

R R

Located in the historic warehouse district of SODO Spokane

Cabernet Sauvignon # Claret # Merlot # Sauvignon Blanc Malbec # & a dry Cabernet Franc Rosé

#InlanderRW

208.667.2782 210 Sherman Ave. Open daily 3 pm-9 pm

RESERVATIONS RECOMMENDED

115 W. PACIFIC, SPOKANE, WA 99201 | 509-363-1353 888-4CLARET | WWW.ROBERTKARL.COM

INLANDER RESTAURANT WEEK 2017 51

TOMATO STREET

TORTILLA UNION SOUTHWEST GRILL

Voted Spokane’s favorite Italian eatery and bar.

Southwestern, Mexican and Baja grill. ITALIAN

FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread

DOWNTOWN SPOKANE

SOUTHWEST

Minestrone Soup An Italian classic served with fresh garlic bread

FIRST COURSE Southwestern Caesar Salad Crisp romaine lettuce tossed with cotija cheese, roasted corn, crisp tortilla strips, shaved manchego cheese and a spicy chipotle Caesar dressing.

House Salad Iceberg and romaine lettuce, red cabbage, radish and carrots. Your choice of homemade dressing: creamy garlic, honey mustard, Italian, Thousand Island, blue cheese or huckleberry vinaigrette. Served with fresh garlic bread

Smoked Watermelon Mélange Smoked watermelon paired with shaved green onions, cilantro, sliced cucumber, shaved jicama, and toasted pumpkin seeds, tossed with lime juice and citrus salt. |GF

SECOND COURSE Baked Mostaccioli Alfredo and zesty marinara, roasted chicken and mostaccioli pasta. Baked with mozzarella, provolone and Parmesan cheeses

Union Guacamole Fresh avocados, red onion, jalapeños, cilantro, lime juice, diced tomatoes and cotija cheese served with fresh corn tortilla chips.

Chicken Parmesan Two breaded chicken breasts with marinara and melted cheeses, served with a side of fettuccini Alfredo Baked Lazonni Brick oven-fired lasagna, wrapped in pizza dough and topped with your choice of one of our homemade sauces THIRD COURSE Grandma’s Bread Pudding Warm homemade bread pudding with golden raisins and cinnamon, topped with vanilla ice cream Chocolate Amaretto Mousse Spumoni Ice Cream A heaping scoop of this classic Italian favorite!

DRINK LOCAL Latah Creek Wine Cellars Huckleberry D’Latah Riesling $6.50

SECOND COURSE Union Ribs Baby back ribs slowly cooked with Hatch chiles and brown sugar, then finished with a chipotle-citrus barbecue sauce. Served with sweet potato bacon hash. Barbacoa Enchiladas Slow-braised spicy brisket with manchego cheese wrapped in corn tortillas, then topped with a ranchero sauce and cilantro-lime emulsion. Served with jicama slaw. |GF Southwestern Burrito A flour tortilla filled with your choice of green chile chicken, pork roasted with negro chiles, or pork with monterey jack cheese; citrus rice, roasted black bean corn salsa, pico de gallo, pickled jalapeños, manchego poblano cream sauce, and cilantro-lime emulsion. Grilled and served with your choice of salsa. THIRD COURSE Chocolate Decadence Flourless espresso-infused chocolate cake, topped with a rich chocolate ganache and a scoop of avocado ice cream on the side. |GF Draft Beer Enjoy a glass of River City Red or No-Li’s rotating handle. Tequila Shot A shot of Sparkle Donkey Silver or Reposado.

Tue-Fri 11:30-Close

DRINK LOCAL Mexican Coffee Kahlua, Tequila, 4 Seasons Coffee, whipped cream and a pinch of cinnamon. $6.50

Sat-Sun Brunch 9am-2pm Sat-Sunday Supper 4pm-Close

509.381.5162 River Park Square, 808 W. Main Ave., First Floor Open daily at 11am

TRUE LEGENDS GRILL NORTH SPOKANE

509.484.4500

6220 N. Division St. Sunday-Thursday 11 am-10 pm; Friday-Saturday 11 am-11 pm DOWNTOWN SPOKANE

509.315.4175

River Park Square, 808 W. Main Ave. Sunday-Thursday 11 am-10 pm; Friday-Saturday 11 am-11 pm

Liberty Lake’s premier casual restaurant featuring a 26’x10’ legendary HDTV LIBERTY LAKE

AMERICAN

FIRST COURSE Caprese Salad Tomatoes, basil, and fresh mozzarella drizzled with olive oil and balsamic glaze Ceasar Salad Crisp romaine tossed with grated Parmesan and True Legends’ Caesar dressing Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day

Made from scratch daily! Try our homemade favorites! Ravioli, Pappa Joe’s Pasta, Gnocchi, Sausage, Meatballs, Eggplant & everyone’s favorite, Pizza. Full bar with great local wine selections. Outdoor dining and catering for parties & events

SECOND COURSE Chicken Piccata Tender, pan-seared chicken breasts with sautéed mushrooms, fresh lemon slices and capers in a lemon sauce. Served over pasta

DON’T FORGET!

MAKE A DINNER RESERVATION

RESTAURANT WEEK TABLES WILL FILL UP QUICKLY

Grilled Chimichurri Tenderloin Tenderloin steak grilled, sliced and topped with a chimichurri glaze, served over rice The Mother Clucker Burger There is a reason True Legends is Liberty Lake’s premier burger destination. Try this half-pound Angus beef burger with smoked bacon, egg, cheddar cheese, pickles, onions, glazed ham, and our signature fry sauce on an ale bun! Even comes with Tots! THIRD COURSE Legendary Hot Fudge Brownie Sundae Homemade brownies topped with vanilla ice cream and chocolate fudge sauce Warm Cookie à la Mode Baked-to-order peanut butter chocolate chip cookie, topped with vanilla ice cream and chocolate sauce; please allow 20 minutes Root Beer Float A mug overflowing with root beer and vanilla ice cream, topped with whipped cream and a cherry for that touch of elegance

DRINK LOCAL The Perfect Northwest Manhattan Dry Fly Washington Wheat Whiskey, sweet vermouth, bitters, topped with a cherry $9.50

mammamiaspokane.com

420 W Francis, Spokane • (509) 467-7786

52 INLANDER RESTAURANT WEEK 2017

509.892.3077 1803 N. Harvard Rd. Monday-Friday 11 am-close; Saturday-Sunday 9 am-close

TWIGS BISTRO AND MARTINI BAR

THE TWO SEVEN PUBLIC HOUSE

Sophisticated yet casual American fare.

The 2-7 follows the simple concept of great food in a comfortable setting. AMERICAN

FIRST COURSE Brussels Sprouts Tossed with bacon, roasted garlic, brown sugar, shallots and red wine vinegar, finished with a pinch of chili flakes. |GF Crispy Risotto Bites Italian rice cooked with sweet sausage and smoked Gouda, then rolled into bites and deep fried. Served with bacon mayo, chili oil, oregano leaves and garnished with toasted walnut dust. Five Spice Pork Belly Seasoned pork belly braised and paired with cucumbertomato relish, shaved radish and a lemon dressing. |GF SECOND COURSE Pesto Grilled Shrimp Salad Baby greens, roasted cashews, cherry tomatoes, red onion, and fresh mozzarella cheese, tossed with a charred tomato dressing topped with a pesto-crusted shrimp skewer. |GF Spicy Chicken Tiki Masala Curry-crusted chicken breast paired with a rich curry cream sauce. Served over steamed jasmine rice with broccolini, cilantro and chili oil. Garnished with toasted peanuts. |GF Pepper Steak Linguini Peppercorn sirloin bites tossed in a rich brandy cream sauce with cherry tomatoes and red onions, topped with toasted walnut dust and oregano leaves. THIRD COURSE Salted Caramel Cheesecake New York-style cheesecake baked in-house on a spiced graham cracker crust, drizzled with a decadent salted caramel sauce topped with whipped cream. Pint of Local Beer Choose from Twigs Ale brewed by No-Li or a pint of rotating No-Li beer. Twigs House Wine Choice of Twigs house red or white wine.

DRINK LOCAL Twigs Coffee Christian Brothers brandy, Kahlua, Irish Cream, Crème de Cacao, and 4 Seasons coffee. Topped with whipped cream. $6.50

SOUTH SPOKANE

GASTROPUB

FIRST COURSE Corn Chowder Potatoes, onions, garlic, corn and jalapeños simmered with cream and chicken stock. Garnished with Parmesan cheese and served with sliced French bread. Crostini Thin sliced French bread is toasted then topped with garlic aioli, steamed asparagus and a Parmesan cheese sauce. Chicken and Bacon Bites Chunks of chicken wrapped in peppered bacon and served with smoked jalapeño cream cheese for dipping.

SECOND COURSE Pulled Pork Sandwich Pulled pork tossed with our Memphis style barbecue sauce is served on a toasted bun with mayo and coleslaw, accompanied by your choice of roasted corn pasta salad, Tim’s chips or potato salad. Mu Shu Wrap Our Mu Shu patty of ground pork and beef, bean sprouts and ginger is char-grilled, then stuffed into a warm flour tortilla with cucumbers, rice, hoisin and an Asian slaw. Served with a side of cucumber kimchi salad. Seafood Fettuccine Shrimp and crab meat simmered with onions, roasted red bell peppers, garlic and fresh basil, then tossed with cream and fettuccini noodles. Garnished with Parmesan cheese and fresh parsley and served with sliced French bread. THIRD COURSE Moon Unit A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce. Root Beer Float Henry Weinhard’s root beer served over Tillamook Vanilla ice cream. Milk Stout Float Perry Street Brewing’s Milk Stout served over Tillamook vanilla ice cream.

DRINK LOCAL No-Li on draft Ask your server which No-Li beer we are currently pouring. $6

509.473.9766 2727 S. Mt Vernon St. Open daily 11 am-11 pm

UVA ITALIAN DOWNTOWN SPOKANE

509.232.3376

River Park Square, 808 W. Main Ave. Open daily at 11 am SOUTH SPOKANE

509.443.8000

4320 S. Regal St. Open daily at 11 am

Family owned, homemade Italian restaurant in downtown Coeur d’Alene COEUR D’ALENE

"EVERY NEIGHBORHOOD SHOULD BE SO LUCKY!"

Visit any of our pubs and see why people say ITALIAN

FIRST COURSE Minestrone Soup or Spinach Salad |GF |V Calamari Dredged in rice flour, served with garlic aioli and marinara |GF Drink Local Special Choose a selection from our Drink Local specials |GF |V

SPOKANE VALLEY

509.290.5636

14728 E. Indiana Ave. Open daily at 11 am NORTH SPOKANE

509.465.8794

401 E. Farwell Rd. Open daily at 11 am

SECOND COURSE Chicken Piccata Lightly breaded chicken breast served with a caper-infused white wine butter reduction over pasta Eggplant Parmesan Hand-cut and breaded eggplant slices covered in our house marinara and mozzarella cheese, baked in the oven. Served over pasta. |V

e. iﬁc AvSpokane W Pac 1931 Addition7,3 e’s 3-19 Brown 509-36

Vongole Manila clams in a traditional garlic, white wine butter broth with red chili flakes and Italian parsley over pasta THIRD COURSE Cannoli Housemade cannoli shells filled with a ricotta whipped cream and dipped in dark chocolate chips. Covered in powdered sugar. |V Crème Brûlée Homemade vanilla custard covered in “burnt” sugar |GF |V

ONE PRICE

THREE COURSE MEALS

TAX AND GRATUITY NOT INCLUDED

Locally Made Ice Cream DOMA espresso ice cream from Sweet Peaks of Coeur d’Alene |GF |V

2727 LincolnS. Mt. Vernon # Heig 5 509.473hts, Spokane .9766

DRINK LOCAL Glass of Housemade Sangria or Latah Creek Huckleberry Riesling Uva’s secret recipe is a blend of local red varietals and huckleberry and peach liqueur $5

St. 1414 N Hamilton Logan/Gonzaga 509-368-9087

208.930.0573 309 E. Lakeside Ave. Sunday-Thursday 3:30-9 pm; Friday-Saturday 11 am-9 pm

WWW.WEDONTHAVEONE.COM

FOR MORE INFO AND TO SEE OUR WEEKLY SPECIALS GO TO

INLANDER RESTAURANT WEEK 2017 53

VERACI PIZZA

WANDERING TABLE

Neapolitan style wood-fired gourmet pizza, appetizers, salads and dessert.

Modern American tapas-style restaurant and whiskey bar

KENDALL YARDS

Never LEave Hungry

PIZZA

East

West

2315 N. Argonne Rd. 924-9600 Open at 11am daily TheLonghornBBQ.com

7611 W. Sunset Hwy 838-8372 Breakfast at 6:30am BBQ starts at 11am

Caprese Plate Layers of vine-ripened tomatoes with fresh basil and mozzarella drizzled with balsamic vinegar and extra virgin olive oil |GF |V

Halloumi Cheese + Choice of Wandering Table Deviled Eggs, Soup or Salad Pickled pear, lemon zest, walnuts, brown butter. |V

Salati Fresca Crispy romaine tossed with our housemade croutons, tomatoes, basil, onions in a sweet vinaigrette |V

Albacore Tuna Ceviche + Choice of Wandering Table Deviled Eggs, Soup or Salad Chili mayo, jalapeño, green apple ice. |GF

SECOND COURSE Chicken Pesto Pizza Chicken, Roma tomatoes on our housemade pesto with our three-cheese blend: 8-inch personal pizza

SECOND COURSE Crispy Washington Steelhead + Choice of Popcorn Cauliflower or Fried Brussels Sprouts Ginger-glaze, nori rice cake, soy syrup, chili mayo. |GF

Earth Pie Fresh mushrooms, spinach, Roma tomatoes and feta on garlic olive oil with our three-cheese blend: 8-inch personal pizza |V

Spaghetti Stuffed Meatballs + Choice of Popcorn Cauliflower or Fried Brussels Sprouts Slow cooked tomato sauce and garlic confit.

Amante Di Carne Pepperoni, Italian sausage, black olives, red onions and shaved Parmesan on savory red sauce with our three-cheese blend: 8-inch personal pizza

Barbacoa Jackfruit Empanadas + Choice of Popcorn Cauliflower or Fried Brussels Sprouts Spicy verde sauce, queso fresca, cilantro cream. |V

THIRD COURSE Salted Caramel brownies Rich, dark, and chocolatey brownies topped with our housemade caramel |V

THIRD COURSE Doughnut Gelato Cup Pumpkin doughnut, gelato, caramel sauce |V

Tiramisu Lady fingers soaked with espresso, layered with a sweet mascarpone whip, Grand Marnier and cocoa powder |V

Warm Chocolate Brownie Toasted milk sorbet |V

Preserved Raspberry-Champagne Sorbetto |GF |V

DRINK LOCAL Dry Fly Whiskey Flight of three $15

DRINK LOCAL Iron Goat Trashy Blonde Easy on the eyes and crisp on the tongue, this blonde will keep you coming back for more. Slight hop bitterness couples nicely with hints of Valencia orange, not-too-sweet honey notes and a medium-dry finish. $5

509.389.0029

509.443.4410

1333 W. Summit Pkwy. Open daily 11 am-9 pm

1242 W. Summit Pkwy. Sunday-Thursday 4-10 pm; Friday-Saturday 11:30 am-11pm

WHITE HOUSE GRILL

WILD SAGE

A taste of the Mediterranean, complete with crazy amounts of garlic.

Regionally sourced Northwest cuisine.

MEDITERRANEAN

FIRST COURSE Calamari Beer battered, coated with rice flour and deep-fried garlic and pepperoncinis.

Turkish Cigars Spinach and feta wrapped in phyllo dough and lightly fried. Served with our tomato-onion relish. |V

54 INLANDER RESTAURANT WEEK 2017

FIRST COURSE Smoked Braised Wing + Choice of Wandering Table Deviled Eggs, Soup or Salad Smoked jalapeño sauce and buttermilk sauce. |GF

POST FALLS

BRIOCHE BUN, AMERICAN CHEESE, BIBB LETTUCE, TOMATO, MAYO, CARAMELIZED ONION

AMERICAN

FIRST COURSE Tomato Basil Soup Bowl of our housemade tomato basil soup with a side of rosemary focaccia |V

Fresh Apple & Honey Dessert Pizza Baked butter crust, finished with cinnamon and sugar, topped with whipped cream |V

Spokane’s Legendary BarbeCUE

KENDALL YARDS

Greek Salad Mixed greens with tomatoes, cucumbers, feta and Kalamata olives. Tossed in our homemade vinaigrette. |V SECOND COURSE ÜÇ Etli A trio of lamb featuring two spicy ground lamb patties, grilled slices of marinated lamb and a delicious lamb kebob. Served over rice with garlic green beens.

DOWNTOWN SPOKANE

RESERVATIONS RECOMMENDED

AMERICAN

FIRST COURSE Northwest Bouillabaisse Rich tomato-shellfish broth, fennel, vermouth, herbs, pasilla chili, Alaskan halibut, fresh steelhead, wild shrimp, garlic butter crouton |GF

Wild Sage Salad Organic sweet greens wrapped in English cucumber, huckleberrybalsamic vinaigrette, port-soaked huckleberries, fresh goat cheese, toasted Oregon hazelnuts |GF |V Yukon Taquito (one per order) Yukon Gold potato, white cheddar, chili lime sauce, avocado, salted cabbage |V SECOND COURSE Columbia River Steelhead Crispy pan fried, sweet onion soubise, grain mustard gastrique, spiced green apple-napa cabbage slaw, quinoa-wild rice blend |GF

Isabella Tender chicken, cheese-filled tortellini, red bell peppers and sun-dried tomatoes. Tossed in homemade pesto sauce and feta cheese.

Pork Shank Osso Buco Slow-braised pork shank, aromatic veal demi-glace, purple peruvian mashed potatoes, horseradish gremolata |GF

Grilled Halibut Grilled halibut topped with lemon-basil aioli. Served over a bed of tangy red cabbage with seasoned rice and garlic green beans.

Palouse Chickpea Burger Green garbanzo patty, melted white cheddar, pea vine salad, ripe tomato, hand-cut fries, pesto mayonnaise |GF |V

THIRD COURSE Baklava This recipe is straight from Raci’s mom in Turkey!! Layered phyllo dough with an obscene amount of butter, honey and walnuts.

THIRD COURSE House-Churned Huckleberry Ice Cream Vanilla-infused sweet cream and egg custard base, port and local huckleberry compote, pecan lace tuille |GF |V

Rice Pudding Raci’s favorite childhood dessert! Topped with cinnamon and vanilla ice cream.

Callebaut Chocolate-Hazelnut Tart Flourless chocolate cake base, caramel and ganache layers, meringue spice chocolate hazelnuts, caramel whipped cream |GF |V

Tiramisu Very traditional from Friuli, Italy! Layers of mascarpone cheese, lady fingers, coffee and hazelnut liqueur.

Crème Brûlée Rich vanilla custard, caramelized sugar crust, pecan tuille

DRINK LOCAL Arbor Crest Merlot - $31/bottle

DRINK LOCAL Emvy Cellars Wine Flight 2012 Shield Syrah, 2014 Grenache, 2012 Veba Bordeaux Blend $12

208.777.9672

509.456.7575

712 N. Spokane St. Sunday-Thursday 4-10 pm; Friday-Saturday 4-11 pm

916 W. Second Ave. Open daily 4 pm to close

RESERVATIONS RECOMMENDED

COME FOR THE FOOD, STAY FOR THE VIEW.

photos courtesy nspiremagazine.com

Savor a getaway to Coeur d’Alene’s best for Restaurant Week. With a growing list of 24 restaurants and multiple hotels all offering up their very best, you’re going to want seconds.

Night on the Lake Packages!

Restaurants offering culinary delights include:

Starting at just *

315 Martinis, Anthony’s at Coeur d’Alene, Bardenay, Beverly’s, Bistro on Spruce, The Bluebird, Bonsai Bistro, Cedars Floating Restaurant, Dockside, The Fedora, Grille from Ipanema, Mackenzie River, Mulligan’s, Satay, Seasons of Coeur d’Alene, Sweet Lou’s, Thai Bamboo, Tito’s Italian Grill and Uva Italian

$199

includes overnight accommodations &

$100

dining credit!

c o e u rd a l e n e . o rg

*based on availability

Visit coeurdalene.org for more information on stay & play packages and a full list of restaurants participating in the 2017 Restaurant Week.

INLANDER RESTAURANT WEEK 2017 55

PLEASE SEAT YOURSELF FOR A TASTEFUL DINING EXPERIENCE.

3-course meals from $19 - $29. Individuals, families welcome. Seat yourself service. February 23 - March 4.

The Davenport Lusso

The Historic Davenport Hotel

The Davenport Grand

inlanderrestaurantweek.com • 800 899 1482 • davenporthotel.com

56 INLANDER RESTAURANT WEEK 2017

The Davenport Tower