Inlander Restaurant Week 2014 by The Inlander

10 NIGHTS 74 RESTAURANTS 1 BIG APPETITE SPOKANE . NORTH IDAHO

HOW IT WORKS 3 CHEFS 14 EVENTS 21 MENUS 29 SUPPLEMENT TO THE INLANDER

Inlander Restaurant Week Event Guide

FEBRUARY 21-MARCH 2 BROUGHT TO YOU BY

2 INLANDER RESTAURANT WEEK 2014

YEAR TWO

BIGGER,

TASTIER

WEEK

IN ITS SECOND YEAR, INLANDER RESTAURANT WEEK ADDS RESTAURANTS AND TERRITORY BY MIKE BOOKEY

t was time to boast about our food. The excellent culinary landscape of Spokane had gone unnoticed and unrecognized too long. And in a week (or a little more than a week) last year, the region’s restaurants did some showing off with the first ever Spokane Restaurant Week. The success of that inaugural event can be measured by the sophomore effort as the culinary flood flows across state lines, now including North Idaho at the Inlander Restaurant Week (note the new name) table. With the expansion comes 16 restaurants in Coeur d’Alene or the surrounding area, many recognized as among the region’s top dining spots. Jer McGregor, the Inlander’s general manager who helped co-found the event last year with Visit Spokane, says it was always the plan for Restaurant Week to expand into the Idaho panhandle. “From an Inlander perspective, we serve the people of the Inland Northwest, specifically focusing on the Spokane and Coeur d’Alene area. With that in mind, North Idaho being part of Restaurant Week was always the plan,” he says. “In 2013, the goal was to have a successful launch of a brand-new event. We started with a smaller geographical area to make sure everything went well in that first year.” While the most notable element of growth this year is this eastward expansion, Restaurant Week also found more participants in Spokane. Ths year’s event features 74 restaurants (up from 53 last year), ranging from the finest of fine dining establishments to more casual eateries. All participating restaurants have gone out of their way to develop a special Restaurant Week menu, comprised of

three different courses set at a fixed price (see “Prix Fixe”) of either $18 or $28. The courses vary greatly, with some first courses being a salad or small dish and others coming in the form of a beer or wine flight. The restaurants have multiple combinations, so if you don’t find something you like among the hundreds of offerings this week, you might just not like eating. This year’s Restaurant Week features several participants from the inaugural event, including Manito Tap House, a South Hill gastropub. Patrick McPherson, the beer bar’s owner, or “publican” as he calls himself, says the event allows them to experiment with their menu. “Our [Restaurant Week] is pretty much made up of stuff we’ve run on special, but the rest is new. One of the great things about this is that it’s an opportunity to let our chefs have some fun,” says McPherson, adding that he also uses the week as a chance to get out to other restaurants and survey the dining scene. McPherson isn’t alone in finding new places through the event. McGregor says that Restaurant Week was always meant to be the gentle nudge some diners need to get them out to restaurants that might not always be on their radar. “One of the biggest things that’s accomplished through Restaurant Week is seeing so many diners try out restaurants they might never visit otherwise,” says McGregor. “It’s this exposure that helps build the culinary scene and allows more people — both visitors and locals — to understand the great restaurants and chefs we have in our region.”  See how Restaurant Week works on the next page.

The prime rib is a standout on the Palm Court Grill’s Restaurant Week menu. YOUNG KWAK PHOTO

PRIX FIXE You’ll see this phrase, or its English translation — fixed price — repeatedly during Restaurant Week. This French term refers to a dining setting in which the price of the meal is set before you order. This typically means that you order from a special menu, which usually features multiple courses and options. All Restaurant Week participants offer prix fixe menus; almost all participants also will have their full menus available. (MB)

ON THE COVER: Chicken with truffles from Beverly’s at the Coeur d’Alene Resort. YOUNG KWAK PHOTO

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HOW

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PARTICIPATING IN INLANDER RESTAURANT WEEK IS NO MORE DIFFICULT THAN GOING OUT TO DINNER. HERE’S THE PROCESS.

[drink responsibly]

Menus are also online for easy browsing at inlanderrestaurantweek.com

GET HUNGRY. Look through Restaurant Week menus to figure out what sounds tasty.

It’s a good idea to make reservations

PICK A RESTAURANT AND GO. You don’t have to do anything ahead of time, though it’s a good idea to make reservations. Then just head on over to the restaurant.

BE SOCIAL.

Share your dining experience on social media. Use the hashtag #INRestWeek @InlanderRW @TheInlander

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EAT. Each restaurant’s menu has three courses included in your meal, with up to three options for each course.

UPGRADE. Some places may have add-ons or upgrades for a clearly marked additional cost.

DRINK LOCAL

Drink Local Sponsor of Spokane Restaurant Week

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$18

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PICK UP A BOTTLE OF YOUR FAVORITE AT THE DISTILLERY

The menus are fixed price, which means you know the price ahead of time. Each restaurant’s menu costs either $18 or $28.

The price is listed with each menu, starting on page 29

DRINK UP. Restaurants all carry local libations: wine, beer and spirits.

PAY (AND TIP). You already know the cost of your meal, but you may have ordered drinks or other items. And don’t forget to tip!

REPEAT STEPS 1-5. Until this year’s Restaurant Week ends March 2.

Want a Taste? Tap room, 121 S. Cedar, 3-8pm

rivercityred.blogspot.com • @rivercityred 4 INLANDER RESTAURANT WEEK 2014

LISA WAANANEN ILLUSTRATION

INLANDER RESTAURANT WEEK 2014 5

MENU HIGHLIGHTS

THE

M U S T- TA S T E

LIST

MENU ITEMS THAT CAUGHT OUR EYE

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BEVERLY’S Lobster Corn Dogs Menu says: “Lobster corn dogs served with lemon and tobiko aioli.” We say: There’s really no meat that shouldn’t be made into corn dog form — even lobster. This highculture-meets-county-fair creation will get you ready for the rest of Beverly’s awesome menu.

CENTRAL FOOD Beef Cheek Bourguignon Menu says: “Five-hour red wine-braised Wood Ranch beef cheeks, Olsen Farm purple Viking potatoes and celery root.” We say: Beef bourguignon is normally made with a tough chunk of meat, and cheek is as tough as it comes. Slow-cooked for hours, the cut becomes tender and full of flavor.

BISTANGO Spanakopita Menu says: “Niko’s homemade Greek quiche recipe. Savory feta cheese, fresh spinach, eggs and spices in thin, delectable layers of filo dough with beans. A vegetarian delight.” We say: Don’t let the term “quiche” mislead you; spanakopita is far superior to egg pie. It’s more of a crispy lasagna.

RUSTY MOOSE Half-Pound Elk Burger Menu says: “Hand-formed ground elk broiled to medium with gorgonzola, diced Canadian bacon, sautéed mushrooms, arugula, garlic aioli on a house-baked sesame brioche bun with Asiago fries.” We say: Aside from the fact that this features half a pound of elk, just look at all the fixings, like Canadian bacon. A good burger deserves your attention — and this looks like a good burger.

ITALIA TRATTORIA Mushroom Arancini Menu says: “Winter chanterelle mushrooms, fontina cheese, truffle scented cream.” We say: In case you didn’t know, arancini are crispy rice balls filled with goodies. In this case, they include chanterelle mushrooms, cheese and more. A good opportunity for even vegetarians to indulge.

LEGENDS OF FIRE Small Batch Bourbon Flight Menu says: “Enjoy a flight of Baker’s, Booker’s, Basil Hayden’s and Knob Creek small batch creations.” We say: Legends of Fire is taking a different approach with Restaurant Week, offering bourbon, a cigar and an appetizer on their menu. This flight of four aged bourbons seems like a perfect way to start off your night out at Northern Quest Resort & Casino. SANTÉ RESTAURANT AND CHARCUTERIE Tongue & Cheek Menu says: “Pig tongue, head cheese, mustard and plum braise sauce, frisée salad.” We say: This is far and away one of the most adventurous first courses to be found on any Restaurant Week menu. The pig tongue is an outlier, but so is the head cheese, which is not cheese at all, but rather a meat dish made from the flesh of a pig (or calf’s) head.

SCRATCH RESTAURANT & RAIN LOUNGE Stuffed Quail Menu says: “Italian sausage-stuffed quail, blue cheese white grits, sautéed greens and Champagne vinaigrette.” We say: You’re most likely not going to prepare quail at home. Live a little and let Scratch do the hard work for you.

MANITO TAP HOUSE Yucatan Veggie Enchiladas Menu says: “Yucatan pumpkin seed-sauced enchiladas stuffed with fire-roasted vegetables and tipsy black beans. It’s also gluten free.” We say: Even the most lackluster enchiladas are still good. But it’s the “tipsy black beans” that caught our attention. ...continued on page 8

The beef cheek bourguignon from Central Food. YOUNG KWAK PHOTO

INLANDER RESTAURANT WEEK 2014 7

MENU HIGHLIGHTS

THE

M U S T- TA S T E

LIST

(CONTINUED)

MENU ITEMS THAT CAUGHT OUR EYE

COMFORT FOOD

SEAFOOD

CHARLEY’S GRILL AND SPIRITS The Ultimate Stack Menu says: “A creative blend. Our five-cheese mac and cheese stacked on Parmesan toast topped with our stuffed meat loaf and drizzled with sweet chili sauce. Served with sautéed seasonal vegetables.” We say: We wish we were eating this right now, not merely writing about it. Mac and cheese and meatloaf on the same plate? We figured there was a law prohibiting such culinary congress.

CASPER FRY Low Country Shrimp and Grits Menu says: “Wild caught shrimp, Mills Farm cheddar grits, house Tasso ham and Josper roasted vegetables.” We say: The soul food staple is not for those looking to diet. But for folks in the mood to surpass their calorie count, this take on shrimp and grits with its cheesy, hammy deliciousness is where it’s at.

EUROPA Braised Lamb Menu says: “Braised lamb with our fresh-made goat cheese gnocchi tossed with arugula and Parmesan.” We say: Gnocchi are soft pillows of goodness given to us from on high. Pair these cheesy dumplings with succulent lamb and you have the ultimate explosion of flavor. LONGHORN BARBECUE WEST Chicken and Waffles Menu says: “Home-style fried chicken atop a corn muffin waffle drizzled with our sweet-and-savory chicken sauce.” We say: If you’ve never ventured to the South, this combination will seem odd, but give it a try — fried chicken and waffles make for an tasty hearty-meets-sweet dish.

CLOVER Wild Alaskan Halibut Menu says: “Pine nut and panko-crusted wild Alaskan halibut, port wine reduction, mango salsa, forbidden rice in coconut milk.” We say: Doused in wine and topped with zesty tropical fruit, each flaky bite might transport you back to a warmer time in your life. POST STREET ALE HOUSE Drunken Clams Menu says: “Clams steamed in a lager broth with red onions, capers, chili flakes and garlic. Comes with a side of bread.” We say: Like hanging out with a drunken friend on their birthday, you won’t want to miss the experience. The dish comes with a slice of bread to soak up all the salty broth. ...continued on page 10

The Ultimate Stack from Charley’s Grill and Spirits places meat loaf and mac and cheese on the same plate. YOUNG KWAK PHOTO

Sterling Bank can treat you to Spokane Restaurant Week! Visit an Inland Northwest Sterling branch location to open a new consumer checking account and receive a Visa® gift card to Restaurant Week.* Qualifying Sterling branch locations include: Downtown, Spokane Valley, Argonne, Northpointe, Northtown, Manito, Liberty Lake, Medical Lake, CDA Northwood, CDA Sherman, Hayden, Plummer, Colfax, Ritzville, LaCrosse, Pullman, Moscow Jackson St., Moscow Washington St., Troy, Pomeroy, Clarkston, Lewiston Downtown, Lewiston Thain Grade, Coulee City, Clarkston, Moses Lake, and Dayton. *Offer valid while supplies last. No purchase necessary to enter or win. Sterling/Restaurant Week Checking Promotion begins January 27, 2014 and ends March 2, 2014. Offer is limited to new Sterling Bank checking accounts and does not apply to second or multiple checking accounts, existing accounts or existing accounts that have been closed and reopened. Sterling checking accounts must be opened by end of day on March 2, 2014 at any Eastern WA/Northern Idaho area Sterling branch: Downtown, Spokane Valley, Argonne, Northpointe, Northtown, Manito, Liberty Lake, Medical Lake, CDA Northwood, CDA Sherman, Hayden, Plummer, Colfax, Ritzville, LaCrosse, Pullman, Moscow Jackson St., Moscow Washington St., Troy, Pomeroy, Clarkston, Lewiston Downtown, Lewiston Thain Grade, Coulee City, Clarkston, Moses Lake, and Dayton. Offer is limited to one incentive per individual: (1) Visa® gift card valued at $36 for opening a Sterling Checking account with an opening minimum balance of $100 (good for two meals at the $18 level during Restaurant Week) Visit www.restaurantweekspokane.com for participating restaurants. To be eligible for the incentive, you must open a new personal checking account and enroll in and meet the usage requirements for the following three products at the time of account opening: Online Banking, Online Statements and Check Card. Usage requirements are as follows: Online Banking- enroll in Online Banking, Online Statements- have statements delivered electronically, Sterling Check Card- open a check card. Participants must be U.S. residents and be 18 years or older. Employees of Sterling Bank, its subsidiaries, advertising agency and the immediate family of any such persons (spouse, parents, siblings and children and each of their spouses) and persons living in the households of each of these individuals whether related or not are ineligible to enter and win. Only one (1) account per person is eligible for the Restaurant Week passes. Void where prohibited. Fees may reduce earnings. Offer effective as of January 27, 2014 and is subject to change without notice.

8 INLANDER RESTAURANT WEEK 2014

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INLANDER RESTAURANT WEEK 2014 9

MENU HIGHLIGHTS

THE

M U S T- TA S T E

LIST

(CONTINUED)

A bittersweet chocolate chip cookie from Fire Artisan Pizza.

MENU ITEMS THAT CAUGHT OUR EYE

DESSERT FIRE ARTISAN PIZZA (Coeur d’Alene location) Bittersweet Chocolate Chip Cookie Menu says: “Finished with sea salt and vanilla ice cream.” We say: If you’re not hip to this salted dessert fad, get hip, because it’s delicious. SARANAC Vanilla Bourbon Stout Pudding Menu says: “River City’s Vanilla Bourbon Stout, sugar, semi-sweet chocolate, whole milk and fresh cream. Garnished with an espresso brown sugar cookie and whipped cream.” We say: So heavenly we want to fill up a bathtub with this and swim in it. TITO’S ITALIAN GRILL Homemade Gelato Sundae Menu says: “Choice of chocolate, huckleberry or vanilla.” We say: Here’s a life rule: If gelato is on a dessert menu, you should order it. 

Proud to be an original sponsor of • URM has been in business since 1921, and is the sixth largest privately-owned company in the Paciﬁc Northwest. • Our focus is on quality national brands you know and trust. • We pride ourselves on offering legendary customer service. • With nearly 100,000 items, you have access to the largest selection of products available in our market. 75,000 square feet of additional warehouse space is currently under construction.

((509) 467-2755 | urmfoodservice.com 10 INLANDER RESTAURANT WEEK 2014

YOUNG KWAK PHOTO

– S OME WHE RE IN T HE NE IGHBORHOOD –

OF DELICIOUS With some of the best chefs in the country right here, you’ll find fare to please the most sophisticated or the pickiest of palates! Locally sourced ingredients mean more fantastic dining experiences that are fresh from farm to table. Wander the Cork District tasting rooms to savor some of Washington’s finest wines. Grab an Ale Trail map to discover dozens of the region’s distinctive craft brews. From prime beef to charcuterie, artisan breads to carefully nurtured organic produce, planning your next culinary adventure starts at VisitSpokane.com! Come. Spend a few days with us, and find yourself in the neighborhood of something irresistable.

Just call us at 1.888.SPOKANE or find us at VisitSpokane.com

VisitSpokane.com

1. 888 . SPOK ANE

INLANDER RESTAURANT WEEK 2014 11

BEVERAGES

DRINK

LOCAL

THIS YEAR’S RESTAURANT WEEK FOCUSES ON THE REGION’S LIBATION INDUSTRY BY LISA WAANANEN AND MIKE BOOKEY

ot all that long ago, drinking local wasn’t really an option. Both oenophiles and beer snobs went for the imported stuff. Craft distilleries didn’t exist. Only a decade ago, the local beer scene was essentially just Northern Lights and Coeur d’Alene Brewing Company, recalls Gage Stromberg, who is now co-owner of River City Brewing, which opened in 2012. “There were guys who considered themselves serious beer restaurants when they had four handles, and they had Coors Light and Bud Light on two of those handles,” he says. “But they would rotate two other craft beers and that’s what made them a serious craft beer restaurant.” Now most restaurants have at least five beers on tap, many have more than a dozen and a few, like Restaurant Week participant Manito Tap House, have more than 50. Some restaurants have done away with the macrobrews altogether as the selection from local breweries grows. It’s a path that regional wineries started forging several decades ago, and one that craft distilleries and cideries are just beginning to follow. The growth is a reflection of the region’s agricultural bounty — vineyards and hops fields, grain for malting and distilling — and the broader cultural shift back toward local farms and producers. In fact, while diners enjoy a pint at a local restaurant, the spent grain used to make that beer is sent to local farms to feed the region’s livestock.

AWA R D S

Local doesn’t mean provincial — the area’s producers have been earning awards and accolades from outside the region. Dry Fly, the first Washington state distillery to form since Prohibition, took home the “Best in Show” award for its bourbon at the first-ever San Diego International Spirits Competition. (Its whiskey, vodka and gin are also award-winning.) Its Northwest-influenced gin was one of three artisan gins featured in the Wall Street Journal. Selkirk Abbey took home two golds from the 2013 North American Beer Awards for its Deacon, a Belgianstyle pale ale, and Saint Augustine, a rye saison. The Lizzy’s Red from Orlison Brewing Co. earned gold in the 2013 Washington Beer Awards. No-Li Brewhouse, the first Spokane brewery to earn a gold medal at the Great American Beer Festival in 2012, received federal approval for the official “Spokane Style” designation for beers made in the region with local ingredients. At the same time, local wineries have also been recognized for the tasty creations that result from the unique Inland Northwest climate. Latah Creek’s Merlot was called one of the “Top 100 Wines of the Year,” while Arbor Crest has released 15 different award-winning wines in its more than 30 years in the business. The two other Restaurant Week Drink Local participants, Townshend Cellars and Barrister Winery, have also received mentions in national wine publications and other awards for their Washington-made wines.

12 INLANDER RESTAURANT WEEK 2014

DRINKING DURING RESTAURANT WEEK

While you’re out at Restaurant Week, keep an eye out for drink specials featuring locally produced beverages. At Clover, for example, you’ll find Dry Fly martinis and Manhattans for $6, 12-String Brewery beers for $3 a pint and Townshend and Grand Ronde wines for $6. You’ll also want to look for menu items that incorporate these local craft brewers, wineries and distilleries in the food itself. One of those is a pudding from Saranac Public House that incorporates the delectable Vanilla Bourbon Stout from River City. If you’re coming from out of town and want to get a taste of the town, we suggest you check out the Inland Northwest Ale Trail, a self-guided tour through the breweries of Spokane and North Idaho. If you can get stamps from 10 of the two dozen (and growing) breweries in the region, you’ll receive a 32-ounce mini growler. Maps are available at local hotels, breweries and restaurants, or you can visit inlandnwaletrail.com. If you’re more of a wine fan, you can guide yourself through the wineries of Spokane thanks to the Spokane Winery Association. Their site features maps of both the downtown Spokane wineries (there are many and they are easily walkable) as well as wineries in the outlying areas. Find those maps and more at spokanewineries.net. 

Dry Fly’s whiskey is just one of the locally made beverages you’ll find at Restaurant Week eateries. YOUNG KWAK PHOTO

SUDDENLY,

RESTAURANT WEEK BECOMES FASHION WEEK AND ENTERTAINMENT WEEK.

We’re the perfect accompaniment to Restaurant Week. Our convenient covered parking puts you just steps away from our own Twigs, Sushi Maru and Rock City Grill, plus 11 other dining choices. Shop for brands you love, including Nordstrom, The Apple Store, The North Face, Athleta, Sephora and more. Entertain yourself at AMC 20 Theatres with IMAX or Mobius Children’s Museum. Then discover the wonders of downtown, including Riverfront Park, just outside our doors.

DOWNTOWN SPOK ANE AT MAIN & POST

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INLANDER RESTAURANT WEEK 2014 13

spokanecrafted ales

five minutes from downtown spokane • eight taps • beers hand crafted on site •trivia thursdays 2204 east mallon ave • thu–fri 4–9, sat 2–9 509.474.0722 • irongoatbrewing.com facebook.com/irongoatbrewing IronGoat_Inlander_2unit_HZ.indd 1

1/9/14 10:36 AM

The Menu is the Inlander’s guide for fun, food and cocktails!

u r.

st. di n i n g. h a ppy a f k a ho bre

MEET YOUR CHEF

GINA

GARCIA

PASTRY CHEF, GENERAL MANAGER AT CHAPS

Featuring the best Inland Northwest restaurant menus, organized by cuisine & neighborhood to help you plan your next meal out.

on stands

April 29th Restaurants, reserve your space by April 11th! (509) 325-0634 x215

14 INLANDER RESTAURANT WEEK 2014

efore Gina Garcia was Chaps’ pastry chef, she ran her own bakery. She opened Take the Cake in downtown Spokane and later expanded it and relocated to the South Hill to sell a combination of cakes and savory treats. When Chaps owner Celeste Shaw approached her about embarking on a new bakery project, the two joined forces and made Chaps Diner and Bakery what it is today. INLANDER: How long have you been baking? GARCIA: It’ll probably be 20 years this summer, actually. What first got you into it? Well, I come from a family of foodies. My grandfather owned a deli and he also had a restaurant. So I was around that growing up.

I always loved food but I never thought of it as something I could pursue as a career. So I went to art school instead, and eventually decided I’d take a go at culinary school. I immediately loved it. And then I wanted to own my own bakery. So I just got really fortunate, and I was able to do that just about a year out of culinary school. What would you say are some of your favorite pastries to make? I would say that I love to make pie. That’s my all-time favorite thing to make. You can tailor it to the season. In summer you have all kinds of fruits that you can work with, and it’s nice because I can purchase local fruits, which I like to do. And right now I’m teaching myself how to make bread. So that’s kind of my new adventure. It’s a completely different animal from pastry and cakes. It’s a lot of

Who cares if one restaurant “makes it” when there’s always a dozen more right down the street?

Every day good restaurants come and go. At Sysco, we’re working to eliminate the “go” part. We support our customers, offering expert guidance on mastering the business end of restaurant success. The way we see it, every restaurant that stays open is a triumph - for owners and staff, for us, and most importantly for the people out there who just love good food.

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community

around food

“I think it starts with the ingredients, and that you’re using all natural, fresh ingredients,” says Gina Garcia. YOUNG KWAK PHOTO

CARE Through community

fun. It’s nice to be able to have that flexibility to do new things, especially when you’re in this business for such a long time. It keeps it exciting. What would you say makes a really great pastry? I think it starts with the ingredients, and that you’re using all natural, fresh ingredients. We try to source local when we can. We don’t use any shortenings or hydrogenated oils or anything. And, you know, we keep it fresh. So usually you’ll get something right out of the oven or, depending on how the production of dough lays out, you’ll get something that was just made up a few hours before. I think that makes a lot of difference as well. So you did the first Restaurant Week last year. What was the experience like?

I think we were really well received by it. We had a lot of new people come and try us out, which was, you know, kind of the intent of it — to get that kind of exposure. It also gave us the opportunity to feature some of our signature items that we do. We really look forward to doing it again this year. What are some of the items you’ll be featuring this year? We’re going to do a maple glaze salmon, and we’ll also be doing our flat iron steak. And then as far as desserts go, we have a peppermint chocolate mousse that is really popular this time of year. It’s really light and refreshing. And we’re also going to serve a Brain Freeze [Creamery] salted caramel ice cream with espresso — a shot of espresso poured over the top of it. — INTERVIEW BY JO MILLER

Big Table is a network of people who care. creating community around food and caring for those falling through the cracks in the restaurant and hospitality industry. To find out how you can get involved, visit

www.big-table.com

INLANDER RESTAURANT WEEK 2014 15

“I like really deep things like scallops and wild mushrooms, deep flavors like Brussels sprouts and salsify — earthy things,” says Brian Hutchins. YOUNG KWAK PHOTO

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16 INLANDER RESTAURANT WEEK 2014

Wine Tastings

MEET YOUR CHEF

BRIAN

every friday from 3-6:30 & saturday from 2-4:30

HUTCHINS

EXECUTIVE CHEF, CLOVER

rian Hutchins is no stranger to the Inland Northwest restaurant scene. He served as chef at Luna, Mizuna and Whitehouse-Crawford in Walla Walla, and he opened Brix in Coeur d’Alene. An Idaho native, he also cooked a Taste of Idaho dinner at the prestigious James Beard House in New York. Most recently, Hutchins was chef at Latah Bistro until he started at Clover a little more than a month ago. INLANDER: How has it been so far, being a chef at Clover? HUTCHINS: It’s been fantastic. It’s a good place. I was just trying to hurry and clean up. I was just butchering part of a Berkshire hog that we got in and making a soppressata today. And I made a porchetta. I spend a lot of time butchering. Is that something you did before? Yeah, I’ve always butchered. It’s kind of a dream of mine to maybe have a butcher shop someday. I like to stay in touch with the basic parts of cooking — the baking and butchering, staying close to where I get my products. Tell me about that farm-to-plate concept. How do you incorporate that into your cooking? It’s easier to make good food with good ingredients, and they’re better ingredients when they’re closer. You know, they don’t go through the shock of traveling and everything else, being preserved with gases and arriving with gases. It’s easier to make good food that way. What’s in season tends to go together, so it’s not as hard as people think. What grows together goes together. For the upcoming Restaurant Week, what are some of the things you’re going

First Friday Tastings to have on the menu? They’ll be things that are representative of what we have right now. There’s going to be a Berkshire pork dish. One of their signature dishes — they’ve had it for a while — their halibut dish will be on there. And the orangesicle cake that you see [on the cover of last year’s Restaurant Week guide] — that will be on there. The salted caramel tart, and a lot of the really popular items that we have that people love. And then shortly after that in April is the launch date of the spring menu, which on my end, it’s pretty much done, just going around and trading ideas and things like that. What’s the process of coming up with a new menu? I sit down and I close the door, and you’re either feeling creative or you’re not. There are good days and there are bad days. Sometimes it takes a couple hours and sometimes it takes a few days. It just really depends on what is interesting that year, and what you feel like is going to be current and really work with your clientele. Do you have any favorite ingredients that you use? My favorite thing is when farmers come to the back door. We had this lady named Jane that would come to Latah Bistro with these little beets that were sweet and perfect. That really makes me happy. I love it when the porcini comes around. It’s very limited. That’s one of the flavors I’m really into. I like really deep things like scallops and wild mushrooms, deep flavors like Brussels sprouts and salsify — earthy things. That’s kind of where my palate lies. That’s why I feel like I’m better at fall food than I am with spring food. — INTERVIEW BY JO MILLER

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AY TRIVIA THURSD DJ LIVE MUSIC OR DAY & SATUR Y A ID R F Y R E V E

OPEN

TUES-SAT 3PM-2AM AR.COM E | WWW.NYNEB AV E U G RA SP . 232 W

LENAME:

AD SIZE:

YNE_022014_4S

4S AE: AA DS: AB

UB DATE:

/20/2014

PUBLICATION:

INLANDER

MODIFIED: MONDAY, 1/27/2014 - 9:17AM

MEET YOUR CHEF

vertising:Accounts:M-O:nYne Bar & Bistro:02.20.14 4S:Nyne_022014_4S

LAURENT

p://www.inlander.com

CHEF AND OWNER, FLEUR DE SEL

ULL FILEPATH:

RL LINK:

TWO NIGHTS / 6 VENUES MORE THAN 50 BANDS SOMETHING FOR EVERYONE Downtown Spokane

MAY 30 & 31, 2014 INLANDER.COM/VOLUME 18 INLANDER RESTAURANT WEEK 2014

aurent Zirotti was destined to work in a car factory, seemingly with the rest of the people who lived in his French town. But he wanted to escape. At age 15, he went to Thonon-les-Bains, a hotel and catering school in the Alps, and from there continued to study hospitality at a school on the Riviera in Nice. After years of working in France, Zirotti traveled to the U.S. and opened a restaurant in Montana with his wife, Patricia. In 2008, their journey led them to open Fleur de Sel in Post Falls, where Zirotti now whips up meals influenced by his French mother and Italian grandmother’s cooking. INLANDER: Tell me about growing up in France and the influence of your French and Italian family on your cooking. ZIROTTI: Food was part of our living. We come from a very low key [family], but we always had food on the table. We didn’t eat beef tenderloin or we didn’t eat foie gras or,

ZIROTTI you know, truffles. But we had an appetizer, a main course, a cheese course and a dessert every day. Every day and twice a day — lunch and dinner. So it was very fortunate to be raised around [that] for what I do now. Everything was homemade and we had a garden, so [my mom] would do a lot of fresh product in the summer. She would can a lot for the winter. We had uncles that were hunters, so they would bring deer, wild boar and hare in the winter season. How would you describe the food you sell at Fleur de Sel? Are we a French restaurant? Yes. Not only because of the accent, but my wife is also working in the dining room. So you get real French people working. But are we a traditional French restaurant? No. I think we are a mix of serving traditional dishes and dishes also that are French with a twist. Why? Because I feel like it. It’s fun for

Love Good Food and Fine Wine?

You belong with us.

The Connoisseur’s Club is a membership club created by The Lincoln Center and is designed to satisfy the passions of people who love all things food and wine.

The Beneﬁts:

• One bottle of wine each month accompanied by tasting notes, recipes and suggested food pairings.

• 20% off the ticket price to our four quarterly Winemaker’s dinners.

“It’s fun for me to do things that are not always traditional and also to adapt with our clientele,” says Laurent Zirotti.

YOUNG KWAK PHOTO

• Discounted wine sales • Exclusive invitations to other culinary and wine-themed events including cooking classes, wine and spirit tastings and food presentations from gourmet gurus

To Sign Up: me. It’s fun for me to do things that are not always traditional and also to adapt with our clientele. We are in North Idaho. Even if we are close to Spokane, we cannot do everything that a French restaurant would do in New York City, for example, especially in the winter when business is slower. How can I put it? It’s harder to serve, for example, frog legs all the time, or foie gras, because you’re not going to serve it every night, and the foie gras is going to go either for the staff meal or in the garbage. Why did you decide to do Restaurant Week? Well, first to be very pragmatic. That week was very slow for us here, so we thought, “Well, it’s true there is Restaurant Week in Spokane [now expanded to North Idaho] and we are lacking business for sure.” We felt it. A lot of people imagine that this restaurant is very like a French restaurant,

[for example] this restaurant is very snotty and very expensive and serving very small portions. That’s what people have in mind for French restaurants. I think we’re very friendly. We have very fair prices and our portions are more than large, or more than normal. … So, to break that ice, there is no better way. Do they do restaurant weeks in France? There’s a week of gastronomy in France nationwide where everybody talks about food. … As an occidental country, everybody works too much. Everybody’s busy. Everybody wants to do too many things and nobody cooks anymore. Kids don’t know where vanilla beans come from. They haven’t seen a cow for ages. It’s the same problem everywhere. So they have a gastronomic week where they go in school and they talk about food and restaurants try to do their part. — INTERVIEW BY JO MILLER

TheLincolnCenterSpokane.com

Five Course

BREWER'S DINNER $

tax included

featuring local brewery Beer pairings with every course

March 7 th | 6pm - 10pm At the Lincoln Center

INLANDER RESTAURANT WEEK 2014 19

Ryan Stoy, executive chef of the Cellar in Coeur d’Alene. MIKE MCCALL PHOTO

T H E PA N H A N D L E

CULINARY

EVOLUTION

NORTH IDAHO HAS SLOWLY BECOME HOME TO A THRIVING RESTAURANT INDUSTRY BY CARRIE SCOZZARO

hirty years ago, the list of what Coeur d’Alene-area diners did not want was lengthy and surprising. Nothing spicy or foreign (however that might be defined), nothing with sauce, no seafood, and if wine was being served, make it sweet like a white zinfandel. That’s how Kris McIlvenna — owner of the Greenbriar Inn Bed & Breakfast, which houses both 315 Martini and Tapas and the catering business McIlvenna and her husband, Bob, have owned since 1986 — recalls the North Idaho dining scene. “I was shocked that everyone’s taste seemed so bland. A special date night of dining out meant a steak and potatoes or a fried chicken special at the old Cloud 9,” says McIlvenna, referring to the restaurant space now occupied by a fine-dining restaurant, Beverly’s at Coeur d’Alene Resort. Now, says McIlvenna, “date night could be at the sushi bar, or any number of foreign restaurants that abound here in North Idaho and Spokane.” Also abundant are spicier food options, and both wine bars and the sudden availability of microbrews. “Our catering clients demand variety and expect a menu drawn from around the globe,” she says. Ryan Stoy hasn’t been around quite as long as

20 INLANDER RESTAURANT WEEK 2014

McIlvenna, but as an accomplished chef throughout Coeur d’Alene and Spokane, Stoy has seen and been part of the evolution of dining in the Northwest. “North Idaho dining has really begun to flourish in that it now is recognizing its own food identity,” says Stoy, currently executive chef at the Cellar. “It has always been a good town for the arts, but really the summer is what made the town. We are now seeing a greater base of customers who enjoy finer foods and dining experiences outside of the warmer months.” McIlvenna agrees, adding that the region isn’t just about tourism. “Enduring restaurants are supported year-round by our locals and reflect a wide variety of tastes. There are a core of perhaps 20 restaurants that serve much more than family style or Mexican and pizza, and reflect a more sophisticated palate and preferences,” she says. Since the 2000 Census alone, the region has gained nearly 10,000 residents, fueling the demand for more and different restaurants. “With every large chain that opens,” says Stoy, “it seems we get two local shops finding success.” With his connections to the Spokane food scene, including Downriver Grill, Stoy sees a shift in not

only the customer base, but the industry itself. Being a larger city, says Stoy, Spokane has a deeper industry pool from which to draw. “Both areas have students being produced at a college level for culinary arts, but Spokane seems to get more through the Inland Northwest Culinary Academy program,” he says. Nevertheless, Stoys says that North Idaho has its own appeal for restaurant owners and chefs. “Many chefs in Spokane look to Sandpoint and areas lining Coeur d’Alene for local and organic farms,” he says, noting that eating local, foraging and the shift Menus from participanting towards farm-to-table restaurants start on page 29. dining has also influenced the industry. It’s a trend that McIlvenna hopes will continue. “I see a move toward healthier eating choices, more restaurants cooking from scratch, fewer restaurants offering fried and fatty foods, and smaller portions,” says McIlvenna. A decade ago, says Stoy, there weren’t as many culinary reasons to come into Coeur d’Alene. “Now,” he says, “there aren’t many reasons to leave.” 

SO MANY CHOICES

The Spokane Chiefs face off against Portland on February 28. GARY PETERSON PHOTO

EVENTS

DINNER

AND...

WHATEVER

FROM CLASSICAL MUSIC AND DRAMATIC THEATER, TO RAUCOUS HOCKEY GAMES AND TOE-TAPPING LIVE MUSIC, THERE’S LOTS TO DO BEFORE AND AFTER DINNER DURING RESTAURANT WEEK

FEB. 21-MARCH 2 MARK & JERRI LISK This Boise-based husband-and-wife duo’s distinct bodies of work are featured during the month of February at Coeur d’Alene’s Art Spirit Gallery, long recognized as one of the Inland Northwest’s top galleries when it comes to showcasing professional, local and regional artists. Mark Lisk’s vivid nature photography is often the inspiration for wife Jerri’s fine art paintings. Exhibition runs through March 8, gallery hours Tue-Sat from 11 am-6 pm. Free admission. Art Spirit Gallery, 415 Sherman Ave. theartspiritgallery.com (208-765-6006) DINE AT: The Cellar, 317 Sherman Ave., CdA

WIT Coeur d’Alene’s nonprofit community theater Lake City Playhouse puts its spin on this Pulitzer Prize-winning drama, about an English professor’s self-revealing battle with terminal ovarian cancer. It’s a sad subject matter no doubt, but this profound piece handles it with some humor, too. Feb. 21-March 9, Thu-Sat at 7:30 pm, Sun at 2 pm. $11-$17. Lake City Playhouse, 1320 E. Garden Ave., CdA. lakecityplayhouse.org (208-667-1323) DINE AT: 315 Martinis and Tapas, 315 Wallace Ave., CdA

SPOKANE CHIEFS Get rowdy and cheer your lungs out for the Chiefs during a fast-paced battle on the team’s home ice. Sitting in the middle of the rankings as they head through the second half of the season, the Chiefs play several home games this week, including one against the top-ranked Portland Winterhawks. Games on Feb. 22, 23, 28 and March 1, starting at 7:05 pm, except on Feb. 23, game starts at 5:05 pm. $10-$20. Spokane Arena, 720 W. Mallon. spokanechiefs.com (535-7825) DINE AT: Tomato Street, 6220 N. Division ...continued on next page

INLANDER RESTAURANT WEEK 2014 21

Back by popular demand for one weekend only!

Saturday, March 1 - 7:30pm Sunday, March 2 - 2pm sponsored by

patricia ewers

joan degerstrom

A musical by Alain Boubil & Claude-Michel Schönberg Based on a novel by Victor Hugo Music by Claude-Michel Schönberg Lyrics by Herbert Kretzmer

Live at Martin Woldson Theater at The Fox

TICKETS/INFO

509-624-1200

spokanesymphony.org 22 INLANDER RESTAURANT WEEK 2014

Another option: Les Misérables featuring the Spokane Symphony on March 1 and 2 .

STEPHEN SCHLANGE PHOTO

EVENTS

DINNER

AND...

FEB. 21-MARCH 2 SPOKANE SYMPHONY Treat yourself and a date to a night on the town, starting with a delectable dinner and ending with mesmerizing music performed by the Spokane Symphony Orchestra. This weekend’s concert is the seventh installment this season of the Symphony’s Classics Series, entitled “The Power of Nature.” Featuring guest pianist Jeremy Denk, the evening’s program includes pieces by beloved Scottish composer James MacMillan. Sat, Feb. 22 at 8 pm, Sun, Feb. 23 at 2 pm. $15-$54. Martin Woldson Theater at the Fox, 1001 W. Sprague. spokanesymphony.org (624-1200) DINE AT: Twigs, 808 W. Main, third level of River Park Square 100 STORIES Take a look back at the past century through the Northwest Museum of Arts & Culture’s next exhibit,

WHATEVER (CONTINUED)

featuring some of the most interesting artifacts culled from the museum’s many collections. This exhibit celebrates the upcoming 100th anniversary of the Eastern Washington State Historical Society, and features many never-before-seen pieces. Exhibit debuts Sat, Feb. 22. $3-$10 museum admission. The MAC, 2316 W. First. northwestmuseum.org (456-3931) DINE AT: Italia Trattoria, 144 S. Cannon BEAUSOLEIL Get into the Mardi Gras spirit at this special concert, hosted by and benefiting Spokane Public Radio. Featuring the bayou-country band BeauSoleil, dubbed the “best Cajun band in the world,” everyone will be tapping their feet in rhythm with the six-piece’s blend of western swing, calypso, blues and traditional New Orleans jazz. Try some Cajun for dinner for the full effect. Sun, Feb. 23 at 7:30 pm. $30-$38. Bing Crosby

Theater, 901 W. Sprague. kpbx.org (325-7328) DINE AT: Casper Fry, 928 S. Perry NORTHWEST BACH FESTIVAL This annual classical music festival is now in its 36th year, but it’s the first year at the helm for artistic director Zuill Bailey, who’s taken over for retired longtime leader Gunther Schuller. Several festival events are hosted at historical Spokane locations as part of the “Twilight Tour of Bach Suites,” including the Davenport Hotel and some historic homes. Feb. 25-March 9, event times vary. $20-$50 for most events. nwbachfest.com (326-4942) DINE AT: Clinkerdagger, 621 W. Mallon THE MOUSETRAP Settle in after dinner for the Spokane Civic Theatre’s rendition of this classic Agatha Christie murder mystery. If you go on opening night, please don’t spoil the ending for the rest of us. Feb. 28-March 16, Thu-Sat at 7:30 pm, Sun at 2 pm. $18-$25. Spokane Civic Theatre, 1020 N. Howard. spokanecivictheatre. com (325-2507) DINE AT: Webster’s Ranch House Saloon, 1419 N. Monroe CONQUEST OF THE CAGE If theater and/or classical music aren’t exactly your top choices when it comes to pre- or post-dinner entertainment, perhap you’d rather watch some guys beat each other up. It’s a stark contrast, to say

the least. Fri, Feb. 28 at 7:30 pm. $40-$70. Northern Quest Resort & Casino, 100 N. Hayford Rd., Airway Heights. northernquest.com (481-6700) DINE AT: Epic at Northern Quest & YET WITH CEDAR & BOYER Catch a concert after dinner at Spokane’s newest allages venue (also serving beer and wine), the Bartlett. The venue focuses on hosting up-and-coming regional and national acts, scattered between local music showcases. Case in point, this show featuring Seattle indie folk group & Yet, joined by Sandpoint folk duo Cedar & Boyer. Fri, Feb. 28 at 8 pm. $5-$7. The Bartlett, 228 W. Sprague. thebartlettspokane.com DINE AT: Saranac Public House, 21 W. Main LES MISÉRABLES After its acclaimed run last fall, the Spokane Civic Theatre decided to partner with the Spokane Symphony Orchestra to produce the ultimate encore performance of this epic stage musical. Featuring original cast members, and of course the score performed by the Symphony Orchestra, the two-night performance should be a don’t-miss event, both for those who already saw the original production and those who didn’t. The best advice: don’t wait to get tickets. Sat, March 1 at 7:30 pm, Sun, March 2 at 2 pm. $40-$125. Martin Woldson Theater at the Fox, 1001 W. Sprague. foxtheaterspokane.com (624-1200) DINE AT: Palm Court Grill, 10 S. Post — COMPILED BY CHEY SCOTT

INLANDER RESTAURANT WEEK 2014 23 ConnoisseurConcerts_022014_8V_JA.pdf

www.orlisonbrewing.com

PRESENTS

DON’T FORGET

INLAND NORTHWEST ATTRACTIONS ICAL THE MUS

showtimes February 21st • 7 pm February 22nd • 3 pm and 7 pm February 28th • 7 pm March 1st • 3 pm and 7 pm March 2nd • 2 pm

Bing crosby theater • 901 W. Sprague Avenue Tickets Available Online at www.CYTSpokane.com

24 INLANDER RESTAURANT WEEK 2014

THINGS TO DO FOR OUT-OF-TOWNERS COMING HERE FOR RESTAURANT WEEK SILVER MOUNTAIN This year-round resort, just 30 miles east of Coeur d’Alene, offers some of the best skiing and snowboarding in the Northwest, with two mountains and more than 70 trails at your disposal. If snow sports aren’t your thing, it’s the home of Idaho’s largest indoor water park. During Restaurant Week, Silver Mountain visitors can enjoy the sounds of local musician Dirk Lind. There’s also a Mardi Gras party complete with a balloon drop, music on the mountain and fun for the entire family. 610 Bunker Ave., Kellogg, Idaho; silvermt.com, 866-344-2675

MOBIUS SCIENCE CENTER With 65 interactive science and technology exhibits, and educational programs focusing on everything from medicine to robotics to ecology, Mobius will find its way into hearts of the whole family. There’s a children’s museum for families with kids under 8, so the entire family can spend a few hours at Mobius, have a great time and leave just a little smarter than they came. 811 W. Main, mobiusspokane.org, 443-5669 ICE PALACE AT RIVERFRONT PARK Because we know you’ll be looking for things to do during Restaurant Week, we’ve convinced the Ice Palace to stay open until our last day. Well, it’s actually

our doors & taps are opening soon

PERRY STREET BREWING

1025 S. Perry st | unit b on spokane’s lower south hill Follow us on facebook for details

Ice Age Floods and Wooly Mammoths • Spokane Tribe of Indians • Julyamsh and Pow Wows • Bing Crosby and Mildred Bailey • Balazs and Kienholz • Take the whole family to Mobius Science Center.

just a coincidence, but one you definitely should take advantage of. Whether you’re a seasoned skater, have never tried it or stand somewhere in the middle, there’s fun to be had at the Ice Palace, with drop-in hockey on Wednesday and Thursday, curling lessons and great skate rentals. 507 N. Howard, spokaneriverfrontpark.com, 625-6601 RIVER PARK SQUARE In the heart of downtown Spokane, River Park Square offers a great shopping experience (Nordstrom and Williams-Sonoma included), movies and tons to eat — though finding a place to eat during Restaurant Week will be the last of your worries. There’s a mix of higher-end and local shops, and skywalks connecting different buildings (most important, the library and Nordstrom) that can be considered an attraction all their own. There’s also free Wi-Fi, so that’s a plus if you’re hoping to get some work done this week. 808 W. Main, riverparksquare.com, 363-0304 NORTHWEST MUSEUM OF ARTS AND CULTURE A wonderful exhibit called “100 Stories” celebrating the Eastern Washington State Historical Society’s

centennial is opening up at the MAC right around the time Restaurant Week starts. Here, you’ll find art and artifacts that reflect the region’s history, as well as Native American culture and fine art. The museum also offers a self-guided walking tour of Browne’s Addition, Spokane’s oldest neighborhood, if you’re more into exploring things for yourself. It highlights 45 properties with photos, short story lines and architectural descriptions. 2316 W. First, northwestmuseum.org, 456-3931 DOWNTOWN SANDPOINT Nestled on the shore of Lake Pend Oreille, downtown Sandpoint is home to the Sandpoint Shopping District, full of historic buildings and complete with a thriving arts community. The beginning of Restaurant Week happily coincides with the end of the Sandpoint Winter Carnival, and interested visitors can check out a parade featuring what is possibly the world’s biggest knit cap, a skilled aerial performance with fire dancing called Cirque de Sandpoint, and a fireworks show to finish it off. For more low-key Sandpoint adventures, check out the Blue Lizard, a Native American art gallery, and the Redtail Gallery. downtownsandpoint.com — CLARKE HUMPHREY

Spokane’s Chinatown • Spokane’s Kentucky Derby Winner • US Army and Indian Wars • Stagecoaches and Combines • Natatorium Park and Streetcars • Coeur d’Alene Tribe • Timber, Wheat and Wine • Forts Walla Walla, Spokane and George Wright • Campbell, Cannon, Glover and James Chase • 100+ Year-old Companies • Kalispel Tribe of Indians • Inventors and Innovators • Victorian Fashion and Everyday Clothes • Chief Spokane Garry • Bloomsday and Community Gatherings • Buffalo Soldiers and Fairchild AFB • Watering the West with Grand Coulee Dam • Women’s Suffrage and Father’s Day • Ms. Tokushima and Sister Cities • Silver Valley Mines, Railroads and Labor Unrest • Confederated Tribes of the Colville Reservations

•

Historic

Museum of Arts Culture and The DavenportNorthwest Hotel • Renovated Fox& Theater 1 mile west of downtown Spokane

Bing • Miss Spokane Promotes the Inland Northwest Presenting Sponsor • Jaco Finlay and Spokane House • May Arkwright

Hutton and Kirtland Cutter • Felts and Geiger Fields

INLANDER RESTAURANT WEEK 2014 25

Putting the Micro back into Micro-distilling, 21 Window aims for a vodka that starts easy and finishes smooth. By fermenting Washington apples and using a double distillation process in homemade stills, 21 Window is a vodka that can be easily mixed or sipped on the rocks.

facebook.com/21WindowDistillery

Tweet a photo of your food, beer or self during Restaurant Week.

Iron Goat Brewing Company has produced 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.

YOUNG KWAK PHOTO

SOCIAL MEDIA

#INRESTWEEK

irongoatbrewing.com

EAT, DRINK, TWEET, SHARE

estaurant Week is the one time everyone on Facebook, Twitter and Instagram wants to see what you’re eating for dinner. As you peruse menus and go out to eat, use the hashtag #INRestWeek to share on social media and search for what other diners are sharing. Throughout the week, look for new stories and updates at Inlander.com. Follow the Inlander on Facebook and Twitter so you don’t miss any updates — we’ll be posting some exclusive photos of dishes to whet your appetite, as well as additional event recommendations and drink suggestions. Look for the Inlander Restaurant Week experiences of celebrity diners, including writer Jess Walter, musician Sammy Eubanks and the radio trio of Dave, Ken and Molly. (You can also find what celebrity diners had to say last year at Inlander.com/ RestaurantWeek.) During the inaugural Restaurant Week last February, we saw mouthwatering photos posted to Twitter and Instagram of colorful salads, glazed salmon, pad Thai and decadent desserts with a few bites already gone — oops! Now that Restaurant Week has gone regional, use #Spokane #cdaID to let people know where you are. Share your recommendations and photos, and make sure to mention which restaurant you’re visiting so everyone else can go drool over their menu. — LISA WAANANEN

Award-winning craft beers, wine and spirits are produced right here.

Latah Creek is truly a pioneer in Washington State’s wine scene. Today only a handful of wineries can boast beginnings back to the early 1980’s, and fewer still can match the consistency and quality Latah Creek has produced for over 31 years: Wine Spectator recognition as one of the best producers of Merlot in the state, three wines listed in their “TOP 100 WINES OF THE YEAR”, continual medals in local and national wine competitions, and numerous 90+ scores from wine press throughout the country.

latahcreek.com

Launched in the Summer of 2013, Orlison is the Inland Northwest’s Premier Craft Lager brewery. Look for Orlison’s six varieties of cans in area grocery stores and taps all around the region.

orlisonbrewing.com Dave, Ken and Molly — some of this year’s celebrity diners. YOUNG KWAK PHOTO

26 INLANDER RESTAURANT WEEK 2014

Arbor Crest Cellars has a long history of producing unique, handcrafted wines in the Inland Northwest. Started in 1982, Arbor Crest features over 15 award-winning varietals and blends, including its popular Dionysis blend and its Sauvignon Blanc.

arborcrest.com

River City Brewing, located in Carnegie Square in downtown Spokane, is committed to making great beer to pair with the great food you are offered throughout Inlander Restaurant Week. We offer a range of styles all made with regional ingredients, including River City Red, Girlfriend Golden, VB Stout and a selection of seasonal beers currently featuring Deep Thaw Winter Warmer. Please support your local restaurants and don’t forget to Drink Local at every stop.

rivercityred.blogspot.com

Dry Fly embraces the farm to bottle approach, and every drop of its award-winning vodka, gin, whiskey and now bourbon are made with raw materials grown locally from sustainable farms. Dry Fly is consistently recognized for its exceptional quality.

dryflydistilling.com

The Inland Northwest is home to a spectacular culinary scene. There is no better way to complement your Restaurant Week meal than pairing with a local libation. Be sure to ask your server about which local products they carry.

This 15 barrel microbrewery is located in Wallace’s historic Coeur d’Alene Hardware Building, but its handcrafted beers can be found throughout Washington and Idaho. Wallace Brewing Company offers half-dozen or so regular offerings, along with seasonal brews like their Winter Ale and Huckleberry Pale.

This family owned and operated winery has grown from producing two barrels of wine in 1998 to more than 18,000 cases of wine today. Townshend Winemaker, Don Townshend is best known for red blends T3, Vortex and Red Table, but he makes more than 20 different wines.

wallacebrewing.com

townshendcellar.com

Barrister is located in an historic 100 year old building in Spokane’s Davenport Arts District. Barrister, whose signature style is characterized by a lush, fruit forward flavor, silky mouth feel and soft tannins, now draws world-wide attention and was recently named one of the country’s Top 10 Hot Small Brands by Wine Business Monthly.

barristerwinery.com

After celebrating a successful first year, Selkirk Abbey is in the process of major growth, expanding from the Inland Northwest to include western Washington, Montana and Alberta. On the shelves: Selkirk Abbey’s flagship “Infidel”, Belgian style IPA have hit the shelves, along with the gold medal winning “Saint Augustine”, rye saison and “Deacon”, Belgian pale ale.

www.selkirkabbey.com

2014 Menus

• Price includes one selection from each course. Tax and gratuity not included •

By Location Coeur d’Alene

315 Martinis and Tapas The Beachouse Beverly’s Bonsai Bistro And Sushi Bar Cedars Floating Restaurant The Cellar Dockside Fire Artisan Pizza MacKenzie River Pizza, Grill & Pub Satay Bistro Scratch Seasons of Coeur d’Alene Thai Bamboo Restaurant Tito’s Italian Grill

Liberty Lake

Hay J’s Bistro

Post Falls

Fleur de Sel

Spokane - Downtown

Anthony’s at Spokane Falls Bistango Central Food Charley’s Grill and Spirits Clinkerdagger Clover The District Bar Europa Restaurant & Bakery Fire Artisan Pizza Herbal Essence Cafe Hills’ Restaurant and Lounge

price $28 $18 $28 $28 $28 $28 $28 $18 $18 $28 $28 $28 $18 $18

page 29 29 29 30 30 31 32 34 38 43 43 44 45 45

$28

$28 $18 $28 $18 $28 $28 $18 $28 $18 $28 $28

29 30 31 31 32 32 32 33 34 35 35

price $28 $28 $28 $28 $18 $28 $28 $18 $28 $28 $18 $28 $18 $28 $18 $28 $18 $28 $18 $18 $18 $28 $18 $18 $18 $28 $28 $28 $18 $18 $18 $28

page 30 31 31 31 31 32 32 32 32 33 33 34 35 36 36 36 38 38 40 40 40 41 41 42 43 43 44 44 45 46 46 46

Spokane - Downtown

Italia Trattoria Luigi’s Italian Restaurant MacKenzie River Pizza, Grill & Pub O’Doherty’s Irish Grille Palm Court Grill Post Street Ale House Ripples Riverside Grill Rock City Grill Safari Room Fresh Grill and Bar Santé Restaurant & Charcuterie Saranac Public House Scratch Restaurant and Rain Lounge Spencer’s for Steaks and Chops Stacks at Steam Plant Steelhead Bar & Grille Twigs Bistro and Martini Bar Windows of the Seasons

Spokane - Northeast The Mustard Seed O’Doherty’s Irish Pub Poole’s Public House Stir Eatery & Lounge Thai Bamboo Restaurant Tomato Street

Spokane - Northwest

Downriver Grill MacKenzie River Pizza, Grill & Pub Prospectors Bar & Grill Renatus Webster’s Ranch House Saloon

price $28 $28 $18 $18 $28 $18 $18 $18 $28 $28 $18 $28 $28 $18 $28 $18 $28

page 35 37 38 39 39 40 41 42 42 42 43 43 44 44 44 46 46

$28 $18 $18 $18 $18 $18

39 39 40 45 45 46

$28 $18 $18 $18 $18

33 38 40 41 46

price $28 $18 $28

page 30 33 39

$18 $18

37 37

$28 $28 $18

35 36 40

$28

$28 $18 $28 $28 $28

29 30 38 43 43

$18 $18

39 39

$28 $28 $28 $18 $18

33 35 37 45 46

Spokane - South

price $28 $28 $18 $28 $18 $28 $18 $18 $28

page 30 31 35 36 36 36 38 37 38

$18 $28

37 38

$18 $18 $28 $18 $18 $28 $18

33 33 36 37 40 41 42

Redtail Bar and Grill at Coeur d’Alene Casino $18

Casper Fry Chaps Restaurant & Cake Bakery Hugos On The Hill Laguna Cafe Lantern Tap House Latah Bistro MacKenzie River Pizza, Grill & Pub Maggie’s on the Hill Manito Tap House

Spokane Valley

Longhorn Barbecue Max at Mirabeau

West Plains

EPIC at Northern Quest Fai’s Noodle House at Northern Quest Legends of Fire at Northern Quest Longhorn Barbecue Pepper’s Grill & Bar Remingtons at Ramada Rusty Moose

Worley

By Cuisine American

Casper Fry The Cellar Central Food Chaps Restaurant & Cake Bakery Charley’s Grill and Spirits Clinkerdagger Clover The District Bar Dockside Downriver Grill EPIC at Northern Quest Hay J’s Bistro Hugos On The Hill Laguna Cafe Lantern Tap House Legends of Fire at Northern Quest MacKenzie River Pizza, Grill & Pub Manito Tap House Pepper’s Grill & Bar Post Street Ale House Prospectors Bar & Grill Remingtons at Ramada Ripples Riverside Grill Rock City Grill Saranac Public House Scratch Seasons of Coeur d’Alene Steelhead Bar & Grille Stir Eatery & Lounge Twigs Bistro and Martini Bar Webster’s Ranch House Saloon Windows of the Seasons

Asian

Bonsai Bistro And Sushi Bar Fai’s Noodle House at Northern Quest The Mustard Seed

Barbeque

Longhorn Barbecue (East) Longhorn Barbecue (West)

Continental

Hills’ Restaurant and Lounge Latah Bistro Poole’s Public House

European

Santé Restaurant & Charcuterie

French

Fleur de Sel

Fusion

315 Martinis and Tapas Bistango Max at Mirabeau Satay Bistro Scratch Restaurant and Rain Lounge

Irish

O’Doherty’s Irish Grille O’Doherty’s Irish Pub

Italian

Europa Restaurant & Bakery Italia Trattoria Luigi’s Italian Restaurant Tito’s Italian Grill Tomato Street

BROUGHT TO YOU BY

Mediterranean Renatus

Northwest

Beverly’s Herbal Essence Cafe Maggie’s on the Hill Palm Court Grill Redtail Bar and Grill at Coeur d’Alene Casino Rusty Moose Safari Room Fresh Grill and Bar Stacks at Steam Plant

Pizza

Fire Artisan Pizza (Coeur d’Alene) Fire Artisan Pizza (Spokane)

Seafood

Anthony’s at Spokane Falls The Beachouse Cedars Floating Restaurant

Steakhouse

Spencer’s for Steaks and Chops

Thai

Thai Bamboo Restaurant (Spokane) Thai Bamboo Restaurant (Coeur d’Alene)

price $18

page 41

$28 $28 $18 $28 $18 $18 $28 $18

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$18 $18

34 34

$28 $18 $28

29 29 30

$28

$18 $18

45 45

315 MARTINIS AND TAPAS | 208.667.9660

per person

Located at the Historic Greenbriar Inn, downtown Coeur d’Alene. We specialize in hand crafted martinis and tapas. COEUR D’ALENE 315 E. Wallace | Tuesday through Saturday, 3:15pm to close, Closed Sun-Mon

CUISINE FUSION

FIRST COURSE

SECOND COURSE

THIRD COURSE

Caesar Salad Crisp romaine, parmesan, garlic croutons & Caesar dressing.

Wild Salmon Cedar Baked and Served with Roasted Asparagus and Risotto, Citrus Dill Butter.

French Onion Caramelized Sweet Onions, Beef Broth and Gruyere with house made Garlic Crostini.

Coconut Prawn Fettuccini Sauteed tiger prawns in coconut yellow curry and rum, fresh seasonal vegetables and garlic bread.

Chocolate decadence cake A rich European dark chocolate cake served with cream and fruit (gluten free).

315 Cobb Organic Lettuce, Egg, Bacon, Tomato, Avocado and Walnuts, Gorgonzola-Cayenne Dressing.

Creme Brulee House made and served with a garnish of fruit.

Black and White Ahi Sesame encrusted ahi tuna Huckleberry Cheesecake A deliciously creamy with pickled ginger and wasabi aioli, served with rice cheesecake with Wildberry huckleberry topping. and shoyu veggies.

ANTHONY’S AT SPOKANE FALLS | 509.328.9009

per person

Anthony’s at Spokane Falls is located in the heart of downtown Spokane and overlooks the beautiful Spokane Falls. SPOKANE - DOWNTOWN

510 North Lincoln Street | Mon - Thur 11:30 - 9:30pm, Fri & Sat 11:30 - 10:30pm, Sun 11am - 9pm

CUISINE SEAFOOD

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crispy Coconut Prawns served with ginger-plum dipping sauce.

Wild Alaska Silver Salmon roasted on an alder plank and finished with smoked sweet red pepper beurre blanc. Served with seasonal vegetable and garlic mashed potatoes.

Anthony’s Burnt Cream our traditional silky rich vanilla burnt cream with a crisp caramelized sugar crust topping.

Hawaiian Ahi Nachos fresh ahi served poke style on homemade taro chips with wasabi aioli. Crispy Calamari served with lemon aioli.

Fresh Pacific Mahi Mahi char grilled and finished with macadamia nut butter. Served with seasonal vegetable and almond basmati rice pilaf. Double R Ranch Signature Top Sirloin a hand-cut top sirloin, grilled to your liking. Served with seasonal vegetable and oven roasted Yukon Gold potatoes.

Bailey’s Irish Cream Chocolate Mousse Anthony’s signature recipe! Chocolate Chip Cherry Ice Cream from Brain Freeze A seasonal favorite from Spokane’s own micro-creamery.

THE BEACHOUSE | 208.664.6464

per person

With a full bar and a succulent steak and seafood menu, you’ll love your time on the water. COEUR D’ALENE

4316 E CDA Lake DR | 3pm-9pm Daily

CUISINE SEAFOOD

FIRST COURSE

SECOND COURSE

Calamari Tender rings lightly floured and fried to perfection with a lemon garlic aioli.

Braised Baby Back Ribs Slow cooked to falling Huckleberry Cobbler served with a scoop of off the bone perfection and served with our signature vanilla bean ice cream. Huckleberry BBQ. Carmel Apple Cobbler served with a scoop of Grilled Salmon Grilled then finished with a white vanilla bean ice cream. wine butter lemon sauce. Strawberries with Balsamic and Cinnamon Fish Tacos Crisp white fish flash fried then served up served with fresh whipping cream. in a tortilla with fresh marinaded cabbage, cilantro, tomatoes and a lime yogurt sour cream with green onions.

Blue Cheese, Candied Walnut Spinach Salad Fresh Spinach, Blue Cheese Crumbles, diced tomatoes, candied walnuts and Huckleberry vinaigrette. Roasted Corn and Potato Chowder

THIRD COURSE

DIE AND GO TO HAVANA. THE TRIAD, $28 PER PERSON SPIRITS (CHOOSE ONE)

WHISKEY FLIGHT – Our top three selections for 15 years SMALL BATCH BOURBON FLIGHT – Bakers, Bookers, Basil Hayden’s and Knob Creek collections

CIGARS (CHOOSE ONE) ROCKY PATEL HONDURAS LIMITED – Full, rich, unique flavor consisting of spice, pepper and cedar

The Coeur d'Alene Resort’s signature 5-Star restaurant. The Northwest’s finest cuisine and wine cellar. COEUR D’ALENE

BEVERLY’S | 208.765.2300 115 S. 2nd Street | Sunday thru Thursday 5pm-9pm Friday and Saturday 5pm-10pm

per person

CUISINE NORTHWEST

FIRST COURSE

SECOND COURSE

Lobster Corndogs Served with lemon and tabiko aioli

Columbia River Steelhead Simply grilled topped Classic Beignets Lightly fried and served with with lemon caper compound butter, served on a bed chef’s dipping sauces. of jasmine rice and winter vegetables. Chocolate Molten Cake Served with house made Beverly’s Braised Beef Slow braised beef with vanilla bean ice cream, caramel and candied nuts. button mushrooms, pearl onions and rich Walla Créme Brulée Crisp sugar topping and berries. Walla red wine demi-glace, served with yukon mashed potatoes and winter vegetables.

Beverly’s Caesar Salad Served with extra virgin olive oil, garlic croutons and parmigiano reggiano. Seasonal Soup Maison

Chicken Mushrooms & Truffles Pan seared free range chicken breast topped with roasted garlic wine reduction, white truffle oil, Oregon truffle peels, local chanterelle mushrooms served on a bed of fingerling potatoes and winter vegetables.

THIRD COURSE

CARLOS TORANO “FINITE” – Well balanced with hints of roasted nuts and a raisin-like sweetness that finishes long with cedar notes DIESEL – Powerful yet smooth with hints of earth, cedar, coffee and spices

APPETIZER (CHOOSE ONE) EPIC CALAMARI – Fried and topped with orange jalapeno glaze, baby arugula, crispy onions, toasted sesame seeds and Sriracha HUMMUS & PITA – Our own special chickpea and tahini hummus

N ORTHERN Q U E ST.C OM 87 7.87 1.67 7 2 1 0 0 HAY F OR D R D.

INLANDER RESTAURANT WEEK 2014 29

Chaps

Escape Spokane’s Ordinary! We are about exceptional cocktails, eats, service and lounge experience. Voted Best Of 8 years running. SPOKANE - DOWNTOWN

108 N Post | Mon-Sat 4-9, Closed Sunday

CUISINE FUSION

SECOND COURSE

THIRD COURSE

Classic Caesar Salad crisp romaine greens, parmesan cheese tossed with peppercorn caesar dressing.

Spanakopita Niko’s recipe homemade greek quiche. Savory feta cheese, fresh spinach, eggs and spices in thin delectable layers of filo dough, with braised beans. A vegetarian delight!

Chocolate Cream Martini Godiva liquor, vodka, galliano cafe liquor. Shaken and decorated with chocolate shavings.

Hummus Bistango’s traditional homemade hummus with grilled pita bread.

Lemon Meringue Pie Martini vodka, muddled Chicken Satay grilled chicken breast skewers glazed lemons and sweet cream topped with whip cream. with house peanut sauce served with Indian rice. Hazel Eyes Martini Bailey's, Frangelico, fresh Roquefort Steak 6 oz coulotte sirlion steak, brewed coffee sprinkled with hazelnut crumbles. grilled, finished with onion confit, Roquefort crumbles and french fries.

BONSAI BISTRO AND SUSHI BAR | 208.765.4321 Pan-Asian cuisine, award winning sushi. Indoor KOI pond, spectacular dining view of lake. Free parking. Free WI-FI COEUR D’ALENE

4237 S Cheney-Spokane Road Spokane Washington 99224 509.624.4182 Chapsgirl.com Find us on Facebook

101 E. Sherman Ave. | 11am-9pm Sunday-Thursday, 10pm Fri/Sat.

FIRST COURSE

SECOND COURSE

Spicy Tuna Hand Roll Fresh bigeye tuna, togarashi Bonsai Surf And Turf Smoked black pepper spice, daikon sprouts, shaved green onions with yuzu rubbed New York strip with Vietnamese salt and soy and fresh grated wasabi. pepper Prawns, ginger glazed asparagus. French Vietnamese Escargot Wok sautéed snails in a garlic buttered ponzu with winter kale, bean sprouts, red onions, cilantro and tomato. Korean Kalbi Short Ribs 36 hour marinated beef ribs flame broiled with organic house kimchee.

Monkey Bizness! 9 spiced banana spring roll, house made banana ice cream, banana liquor caramel sauce.

The Kobe Roll Tempura prawns, crab, tobiko and Coconut Creme Brulee A unique take on a avocado blanketed with raw Kobe beef. Finished with traditional dessert. white truffle honey mustard. Mt. Fuji Molten Cake Warm chocolate cake, Columbia River Sustainable Steelhead Trout roasted peanuts, black fudge, white fudge with Fire grilled local fresh steelhead over stir fried vanilla ice cream. organic veggies and grilled lemon with huckleberry aioli drizzle.

928 S Perry St | Sat-Sun 4pm-close, Mon, Wed, Thurs, Fri, 5pm-close

per person

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

Roasted Beet Salad Mixed greens, goat cheese, pumpkin seeds, golden raisin vinaigrette.

Low Country Shrimp & Grits Wild caught shrimp, Domaine de Canton Cheesecake Mascarpone Mill’s Farm cheddar grits, house Tasso ham, Josper and Domain de Canton, gingersnap crust, blood roasted vegetables.. orange sauce.

Farm Salad Chilled crisp iceberg, spring mix, tomato, cucumber, bacon, smoked white cheddar, buttermilk dressing. Creole Salad Mixed greens, tomato, shredded carrot, Creole mustard vinaigrette.

Flat Iron Steak Josper grilled Casper seasoned flat Iron steak, sweet potato & bacon hash, roasted vegetables.

THIRD COURSE

Roasted Peach Cobbler Josper roasted fresh peaches, cake like cobbler, Kentucky bourbon creme anglaise.

Sweet Potato Dumplings House made dumplings, Mississippi Mud Pie in a Jar Layers of chocolate roasted squash, Swiss chard, browned butter sauce, and coffee pudding, chocolate cookie crumbles, pepitas, shaved pecorino, fried sage. chocolate fudge sauce.

CEDARS FLOATING RESTAURANT | 208.664.2922 We offer steak, prime rib, seafood, chicken, pasta, and pork. Vegetarian options available. Salad bar with entrees. COEUR D’ALENE

1514 N. Marina Dr. | 4pm-10pm Daily

FIRST COURSE

SECOND COURSE

Cedars Crostini A trio of crostini: Tomato Brushetta, Prime Rib Our spiced crusted 10oz prime rib slow Tuscan Torta, and Mediterranean style spreads. roasted to perfection. Served with au jus & fresh horseradish. Accompanied by an Idaho baked potato Tempura Vegetables Assortment of vegetables & seasonal vegetables. battered and deep fried. Served with sweet-chili and Chicken Marco Polo Broiled chicken breast caramelized onion dipping sauces. topped with sauteed broccoli, mushrooms, onions & Iceberg Wedge Salad Topped with spiced walnuts, peppers. Finished with a rosemary Dijon cream sauce and topped with cheddar-jack cheese. Served with crisp fried bacon, and our signature house made garden vegetable and basmati rice. Blue cheese dressing. Halibut Cheeks Char broiled halibut cheeks served with garlic mashed potatoes & butter poached asparagus. Finished with chilled Cucumber-Dill sauce.

DownriverGrill_022014_4S_JP.jpg

per person

CUISINE ASIAN

Bringing our community together with locally fresh, Southern inspired meals, and classically crafted cocktails. SPOKANE - SOUTH

THIRD COURSE

CASPER FRY | 509.535.0536

30 INLANDER RESTAURANT WEEK 2014

per person

FIRST COURSE

Crosini Torta roll topped with olive tapenade, tomatoes and drizzled with imported perazzeta olive oil.

Diner & Bakery

BISTANGO | 509.624.8486

per person

CUISINE SEAFOOD THIRD COURSE

Cedars Cake Sampler Two of our best desserts on one plate. Sample our apple spice cake and chocolate mousse cake. Creme Brulée A trio of the classic infused with flavors: Amaretto, Frangelico and Baileys. Sorbet Trio The perfect way to end a meal! Refreshing palate cleansers consisting of Peach, Lemon, and Raspberry.

RENATU

Northwest cuisine complimented by a 2013 Wine Spectator Award of Excellence wine list, craft cocktails and self-serve wine system. 317 E. Sherman Ave. | Tues-Sun 4pm-close, Closed Mondays

COEUR D'ALENE

THE CELLAR | 208.664.9463

per person

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Curry Coconut Mussels with lemongrass chicken sausage and fried potatoes.

Red Wine Braised Short Ribs with polenta fries and pickled carrot gremolata.

Banana Creme Caramel with peanut butter creme an glaise.

Smoked Duck Crostini with thyme-compressed sour apple, date puree over sauteed lemon frisee salad.

Soy-Caramel Brick Oven Steelhead with ginger curry and cranberry cous cous, cilantro-almond emulsion and glazed carrots.

Mousse Duo A duet of dark chocolate and white chocolate mousses served with sea salt cookies.

Hazlenut-Parsnip Soup served with parsley salad. Tomato-Curry Chicken with cilantro preserved lemon jasmine rice cake, citrus grilled romaine and Fresh Kale Salad tossed with creamy pomegranate lemongrass olive oil. vinaigrette, warm pancetta, grilled oranges and shaved walnuts.

Join us for

Inlander Restaurant Week

(Two participating locations: Thai North & Thai CdA)

per person

Central Food is a centrally located restaurant serving breakfast, lunch and dinner with city and river views. SPOKANE - DOWNTOWN

1335 West Summit Pkwy | 4 pm- 9 pm Daily

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Arugula Salad Salad of Grapefruit, Baby Arugula and Fennel.

Lobster Pasta Slipper Lobster Meat, Tarragon Cream Sauce, Handmade Fettuccine

Rhubarb Sorbet

GOLDEN CASHEW NUT

Chocolate Mousse

Spinach Salad Warm Spinach salad with Brandied Beef Cheek Bourguignon 5 Hour Red Wine Bacon and Pears. Braised Wood Ranch Beef Cheeks, Olsen Farm Purple Apple Pan Dowdy Viking Potatoes and Celery Root Bruschetta Bruschetta with House Made Prosciutto, Cassoulet Casserole of House Made Charcuterie Bacon Jam and Teleggio Cheese including Beans, Kale, Duck Confit, Maple Sage Sausage and Bacon

RED CURRY

CHAPS RESTAURANT & CAKE BAKERY | 509.624.4182

per person

The Chaps experience is yummy, healthy and happy. SPOKANE - SOUTH

4237 South Cheney Spokane Road | Wednesday-Saturday 4:30pm-Close

FIRST COURSE

SECOND COURSE

CUISINE AMERICAN THIRD COURSE

Maple Glazed Salmon Fresh Atlantic salmon Peppermint Chocolate Mousse Our signature wrapped in apple smoked bacon and topped with a dark chocolate marquise is topped with a light and brown sugar maple glaze. Served with rice pilaf and refreshing peppermint white chocolate mousse. seasonal grilled vegetables. Cheese Board An assortment of gourmet cheese, Affogato al Caffe Brain Freeze salted caramel ice Flat Iron Steak Grilled Flat Iron topped with our candied nuts and house made peasant bread. cream drowned in Bumpercrop espresso. creamy brie & parmesan spread served over mashed Signature Salad Romaine hearts, cranberries, feta potato and grilled seasonal vegetables. and raspberry vinaigrette. Hot Crab Cougar Gold and Artichoke dip Warmed and served with house made peasant bread.

CHARLEY’S GRILL AND SPIRITS | 509.328.8911

per person

Charley’s is a gathering place where you can enjoy quality, affordable food and drink in a casual, friendly atmosphere. SPOKANE - DOWNTOWN

N. 801 Monroe | Mon-Sat 4pm-9pm, Closed Sunday

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

Tapas Platter Organic hummus served with klamath olives, peppers, cucumbers, feta and flatbread.

USDA Grilled Top Sirloin 8oz Angus Certified top Seasonal Cheesecake sirloin grilled to perfection. Served with roasted garlic parmesan mashers and sauteed seasonal vegetables. Chocolate Peanut Butter Pie

Chicken Satay Three seared chicken skewers, hand The Ultimate Stack A creative blend...Our house dipped in Thai-peanut sauce, topped with chopped cheese mac & cheese stacked on parmesan toast peanuts. topped with our stuffed meat loaf...drizzled with sweet chile sauce. Served with sauteed seasonal Classic Caesar Salad Chopped romaine tossed vegetables. with our own caesar dressing, house made herbal Teriyaki Chicken Two tender beasts seared and croutons with grated parmesan cheese. topped with grilled pineapple & teriyaki sauce. Served with rice pilaf and sauteed seasonal vegetables.

PHAD THAI NOODLES

CENTRAL FOOD | 509.315.8036

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)

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Dine Regularly & Save!

Join our Loyalty Clu b to SAVE 10 % and get FREE item s!

thaibamboorestaurant.com Bring your Thai Bamboo Restaurant Week receipt & get:

THIRD COURSE

Lemon Meringue Pie Martini 360 Sorrento Lemon, 360 Madagascar Vanilla, simple syrup, sour & cream shaken and served up.

YOUR ORDER

*Excludes Alcoholic drinks. Must be redeemed during Restaurant Week.

Featuring: 18 Flavors of the finest Froyo in town!

5406 N. Division (Next to Thai Bamboo) | 509.808.2090 DidsPizzaAndFroyo.com

INLANDER RESTAURANT WEEK 2014 31

The tradition has continued for almost 40 years at this Spokane landmark overlooking the Spokane River and city skyline. SPOKANE - DOWNTOWN

621 West Mallon | Mon-Thurs 3pm-9pm, Fri & Sat 3pm-10pm, Sun 3pm-8pm

FIRST COURSE

SECOND COURSE

CLINKERDAGGER | 509.328.5965

per person

CUISINE AMERICAN

THIRD COURSE

Classic Caesar Salad Crisp Romaine greens, shaved Asiago, Parmesan.

Rock Salt Prime Rib Of Beef Prime Rib, natural Original Burnt Creme Vanilla custard topped with au jus, horseradish served with mashed potatoes and caramelized sugar. house vegetables. Broadway Pea Salad Petite peas, water chestnuts, Chocolate Mousse Rich smooth chocolate. Hazelnut Butter Topped Salmon Salmon filet bacon, creamy pepper dressing. with housemade Hazelnut butter served with rice and New England Clam Chowder Rich cream, clams, house vegetables. new red potatoes, white wine. Chicken Dijon Roasted chicken breast with garlic, Parmesan crusted served with mashed potatoes and wilted spinach.

Thoughtful food, fine cocktails, gracious hospitality. Clover transforms your dining experience one plate at a time. SPOKANE - DOWNTOWN

913 E Sharp Ave. | Mon-Thurs 4:30pm-9pm; Fri-Sat 4:30pm-10pm; Sun 4:30pm-8pm

FIRST COURSE

SECOND COURSE

Tomato Bisque, Crimini & Shiitake Mushroom Wild Alaskan Halibut Pine nut & panko-crusted Soup or Cheddar Beer Soup wild Alaskan halibut, port wine reduction, mango salsa, forbidden rice in coconut milk. Clover Salad Citrus vinaigrette, mixed greens, Grilled Pork Chop Snake River Farms Kurobuta Parmigiano-Reggiano, spiced candied pecans. honey-brined bone-in pork loin, roasted squash Caesar Salad Caesar dressing, Romaine, risotto & red pepper gastrique (Gluten Free). Parmigiano-Regiano, anchovy, housemade croutons. Spinach & Ricotta Ravioli Housemade 3-cheese (Parmigiano-Reggiano, Fontina, ricotta) & fresh spinach ravioli with marinara sauce & served with Gilroy garlic bread.

per person

CUISINE AMERICAN

THIRD COURSE

Salted Caramel & Chocolate Tartlet Dark caramel & chocolate ganache in a chocolate biscuit crust, finished with sea salt & roasted pear. Orangesicle Cake Layers of orange chiffon cake & Tahitian vanilla cream cheese icing, finished with an orange anglaise sauce. Dark Chocolate Cheesecake Rich chocolate cheesecake, sour cream topping & a chocolate wafer crust finished with a fresh raspberry coulis.

THE DISTRICT BAR | 509.224.3279

per person

Focuses on great quality and puts a spin on classic bar food by adding class and comfort. SPOKANE - DOWNTOWN

CLOVER | 509.487.2937

916 W 1st Ave | 5pm-Close, Closed Sunday

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

16oz Draft Beer 18 local and regional beers to choose from.

The District Burger Served with house cut fries OR NY Style Cheese Cake house cut potato chips. Chocolate Mousse Pulled Pork Sandwich Served with house cut fries Vanilla Ice Cream OR house cut potato chips. The Bacon Dog Served with house cut fries OR house cut potato chips.

Everyone finds a meal to love at this popular restaurant, with views overlooking Lake Coeur d’Alene. COEUR D’ALENE FIRST COURSE

115 S. 2nd Street | Sun-Thurs 6am - 10pm, Fri & Sat 6am - 11pm SECOND COURSE

DOCKSIDE | 208.765.4000

per person

CUISINE AMERICAN THIRD COURSE

Calamari Served with lemon-garlic aioli, spicy Crab Artichoke Melt French baguette topped with Dessert Personal size Reese’s or Butterfinger Gooey Sriracha mayo and caper cream cheese tartar sauce. crab-artichoke, seasoned cream cheese and melted dessert. cheddar cheese, green onions and tomatoes. Served Cheese Bake A hot cheese dip consisting of Cougar with organic greens tossed in a light vinaigrette. Gold Cheese and three others, artichoke hearts and onions baked golden brown. Served with seasonal Kobe Beef Pot Roast Roasted in-house and served with mashed Idaho potatoes, fresh vegetables and dippers. rich red wine pot roast gravy. Cheese Quesadilla Grilled tomato flour tortilla with cheddar and pepper jack cheeses topped with Bacon Wrapped Kobe Meat Loaf Meat loaf made from scratch atop our mashed Idaho potatoes tomatoes and green onions served with salsa and drizzled with our mushroom bourbon sauce and sour cream. topped with crispy onions. Served with seasonal vegetables.

32 INLANDER RESTAURANT WEEK 2014

DOWNRIVER GRILL | 509.323.1600

per person

Located in the cherished Audubon Park neighborhood, Downriver Grill offers an elegant and delicious dining experience. NORTHWEST SPOKANE

3315 W Northwest Blvd | Tues - Friday 11am - 9pm, Sat & Sun 9am-9pm

FIRST COURSE

SECOND COURSE

DRG Signature Salad Served with spinach, Pan-Seared Chicken Piccata Served with wilted bacon, pine nuts, shaved parmesan and warm house arugula, capers & linguini in a white wine butter bacon vinaigrette. sauce.

CUISINE AMERICAN THIRD COURSE

Bananas Foster Bread Pudding

Spiced Rubbed 5 oz Flat Iron Served with adobo sauce, roasted corn & red pepper polenta, & seasonal vegetables.

EPIC

Lunch: Mon-Sat 11-2:30 Dinner: Mon-Thur 4:30-9pm Fri - Sat 4-10pm Sun 3-9pm Happy Hour: 3-6pm Late Night Happy Hour Fri & Sat 9pm-Close

at NORTHERN QUEST RESORT & CASINO | 509.481.2122

per person

A larger-than-life sports restaurant offering you everything from steaks to upscale versions of traditional pub fare. WEST PLAINS

100 North Hayford Road | Everyday: 4pm-10pm

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Loaded Potato Soup Creamy potato soup with bacon, cheddar jack and green onion.

Parmesan Crusted Steelhead Local steelhead served with whole grain mustard cream sauce, jasmine rice and a seared squash duo.

Peanut Butter Pie Dark chocolate, chocolate crumb crust, caramel and peanut butter.

Bruschetta Ripe tomatoes, basil, garlic on toasted crostini, topped with a balsamic reduction. Chop Salad Hearts of romaine tossed with fresh mozzarella, kalamata olives, balsamic vinaigrette, parmesan crisp and linguica.

Apple Spice Spiced apple cake with apples, whip Tenderloin Medallions Seared choice tenderloin, cream and caramel. Cabernet mushroom demi and buttermilk blue served with boursin smashed potatoes. Shrimp Tacos Seared shrimp in corn tortillas served with sweet chili slaw, mango salsa, lime and a side of fresh fruit.

EUROPA RESTAURANT & BAKERY | 509.455.4051

per person

Locally owned for 32 years, Europa offers house-made pasta, pizza & pastries in a casual, cozy environment. SPOKANE - DOWNTOWN

125 S Wall St | Sunday-Thursday, 4pm-10 pm, Friday & Saturday, 4pm-11 pm

CUISINE ITALIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Roasted Beet Salad Arugula, roasted beets and goat cheese tossed with a red wine vinaigrette.

Sockeye Salmon Pan seared salmon with housemade tortellini in a burnt orange, cream sauce and wilted spinach.

Bread Pudding made with white chocolate and cranberries. Served warm with vanilla ice cream.

Fried Flatbread Fresh from our bakery - fried flatbread topped with portabella mushrooms, braised Braised Lamb with our fresh-made goat cheese gnocchi tossed with arugula and parmesan. pork and fontina cheese. Caesar Salad Fresh romaine tossed with Caesar dressing and parmesan cheese, topped with housemade croutons and a lemon wedge. Anchovies on request.

Duck Pan seared duck breast with a port reduction, demi glaze with goose confit risotto and roasted brussels sprouts.

Creme Brulée Cheesecake Chocolate, peanut butter cheesecake on a chocolate cookie crumb crust.

FAI’S NOODLE HOUSE at NORTHERN QUEST RESORT & CASINO | 509.481.6602 Fai's features a wide variety of authentic Chinese and Vietnamese entrees, desserts, Sake and Asian beers. WEST PLAINS

Make Your Dinner Reservations early for Restaurant Week!

100 North Hayford Road | 11am - Midnight Daily

per person

CUISINE ASIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Fried Crab Dumplings Five housemade crab dumplings, fried and served with sweet chili sauce.

General Tso’s Chicken Hand breaded chicken stir fried with scorched chili japones and onions in our special spicy house sauce.

Mochi Mango Sherbet Trio Three Mango Mochi plated with a mint sprig.

Housemade Wonton Soup Pho stock with housemade pork wontons, julienne carrots and diced Sesame Pineapple Chicken Hand breaded chicken stir sauteed with onion, red and green cabbage topped with sliced green onion. peppers and pineapple in our special sweet and savory sauce.

Tapioca Custard Tapioca pudding topped with coconut cream, leech fruit and garnished with sesame seeds.

Cashew Nut Mandarin style dish stir fried with mushrooms, carrots, water chestnuts, bamboo shoots, peppers and baby corn in a light garlic sauce topped with roasted cashews: choice of chicken, pork or beef.

INLANDER RESTAURANT WEEK 2014 33

VOTED BEST

SPORTS BAR ON THE SPOKANE A-LIST!

FIRE ARTISAN PIZZA | 208.676.1743

per person

Fire Artisan Pizza features amazing pizza cooked in our 900 degree wood-fired oven using only the finest ingredients. COEUR D’ALENE

517 E Sherman Ave | Sun- Thurs 11am-9pm Fri & Sat 11am-10pm

CUISINE PIZZA

FIRST COURSE

SECOND COURSE

Classic Flat Bread oregano, chili flake, parmesan and mozzarella cheese. Served with red sauce.

Pesto olive oil, roasted chicken breast, mozzarella Bittersweet Chocolate Chip Cookie finished with and parmesan cheeses, cherry tomatoes and finished sea salt, served with vanilla ice cream. with basil pesto.

Meatballs thai or bbq Baked Three Cheese Onion Soup

THIRD COURSE

Pepperoni tomato sauce, mozzarella cheese & pepperoni. Thai sweet chili sauce, mozzarella, roasted chicken breast, cashew satay sauce, serranos, green onion, finished with cashews, cilantro and sriracha.

Poole’s is known for its diverse menu, one you won’t find at any other sports bar! 101 E. Hastings Road | 509-413-1834 | poolespublichouse.com |

FIRE ARTISAN PIZZA SPOKANE | 509.413.1856

per person

Fire Artisan Pizza features amazing pizza cooked in our 900 degree wood-fired oven using only the finest ingredients. SPOKANE - DOWNTOWN

816 W Sprague Ave | Sun-Thurs 11am -10pm, Fri-Sat 11am -11pm

CUISINE PIZZA

FIRST COURSE

SECOND COURSE

THIRD COURSE

Seven Mushrooms crimini mushroom caps filled with basil pesto and roasted red pepper pesto. Contains Nuts

Margherita fresh mozzarella, tomato sauce, finished with fresh basil.

Bittersweet Chocolate Chip Cookie finished with sea salt, served with vanilla bean ice cream.

Classic Flat Bread oregano, chili flake, parmesan and mozzarella cheese. Served with red sauce. Caprese Salad fresh mozzarella, tomato, basil, finished with olive oil, balsamic reduction and sea salt.

Gordy dates, gorgonzola and mozzarella cheese, olive oil, finished with balsamic reduction. Camino roasted chicken breast, Kansas City bacon, red onion, aged white cheddar and mozzarella cheese, chipotle bbq sauce, finished with fresh cilantro and habanero sea salt.

SEASONAL MENUS JAZZ BRUNCH FIRST SUNDAYS LIVE MUSIC WEEKEND NIGHTS ARTISANAL BAKERY ON-SITE

Family owned French restaurant since 2008. Casual yet elegant, located in the Highlands of Post Falls. Reservations recommended. POST FALLS

4365 Inverness Drive | Tuesdays thru Saturdays at 5pm

CUISINE FRENCH

SECOND COURSE

THIRD COURSE

Smoked Salmon Panisse Bites A specialty of Provence made with garbanzo bean flour and wild smoked salmon (gluten free) deep fried, bite size served with an Aurora sauce.

Chicken and Truffles Grilled natural chicken breast served over duxelle mushroom ravioli in an Italian black truffles cream sauce. This dish could be available vegetarian with no chicken and added ravioli.

Créme Brulée Traditional custard with burned top made with Madagascar vanilla bean.

Berkshire Pork Tenderloin Brined, FDS spices blackened then roasted served with a butternut squash and sage flan, zucchini friture and FDS moutarde..

FDS Chocolate and Caramel Thayart Soft caramel and Belgian chocolate ganache tart served with Fleur de Sel and Chantilly cream.

Paté de Campagne Rustic country style pork paté terrine with pistachios, served with cornichons and Dijon mustard.

Colonel Two scoops of house made lemon sorbet topped with a splash of Absolute citron vodka.

Pacific Barramundi Fish Fillet sauteed and served with a “Béarnais” beurre blanc and a leek savory bread pudding.

Simple yet amazing food, hospitable service, and a wine & cocktail selection that would cater to all. LIBERTY LAKE

34 INLANDER RESTAURANT WEEK 2014

HAY J’S BISTRO | 509.926.5900

Thoughtful food, fine cocktails, and gracious hospitality… one plate at a time.

per person

FIRST COURSE

Winter Salad of Goat Cheese Breaded goat cheese served on top of a red cabbage salad with candied walnuts, dried cranberries in a fig vermouth vinaigrette.

913 East Sharp Avenue, Spokane WA 99202 (509) 487-2937 cloverspokane.com

FLEUR DE SEL | 208.777.7600

21706 E. Mission Ave. | 4pm-9pm Sunday-Thursday 4pm-10pm Friday and Saturday

per person

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Black & Bleu Tender Tips Tender tips dusted in Cajun seasoning, pan seared & finished with gorgonzola crumbles.

Bistro Medallions Medallions of beef seasoned & grilled, topped with cabernet demi-glace & gorgonzola cheese with garlic mashed potatoes & vegetables.

Choice of Dessert from our rotating dessert menu.

Ponzu Calamari Calamari frizzled with sesame seeds & tossed with baby bok choy, peppers & carrots in ponzu sauce. Goat Cheese & Fig Crostinis Warm goat cheese with fig jam on grilled sour dough-finished with crispy prosciutto.

Parmesan Crusted Halibut Fillet of Halibut encrusted with parmesan, pan seared and finished with lemon-thyme buttercream sauce. With Basmati rice & vegetables. Chicken Marsala Risotto Herb seared chicken breast, red onion, wild mushrooms, arugula, roasted chicken stock & fresh herbs.

HERBAL ESSENCE CAFE | 509.838.4600

per person

Herbal Essences' Northwest cuisine is sure to offer every individual a meal that will send them off satisfied. SPOKANE - DOWNTOWN

115 N Washington Street | 5pm-9pm Daily

CUISINE NORTHWEST

FIRST COURSE

SECOND COURSE

Spinach & Artichoke Egg Rolls Our spinach and artichoke mixture stuffed and rolled in two egg roll wraps, pan fried and served with a chili sauce.

House Salad Mixed greens tossed in a white truffle Pesto Stuffed Swordfish Swordfish steak stuffed vinaigrette, with toasted filberts, gorgonzola cheese with pesto and parmesan, basted in white wine, and pears. served with a rice pilaf and roasted vegetables.

Roasted Garlic Hummus Served with sliced tomatoes, cucumbers and corn tortilla chips.

Caesar Salad Fresh, crisp romaine tossed in a creamy caesar dressing.

Crab Cakes Two small cakes set in a spoonful of a Herbals Clam Chowder Like no other! Made with smokey tomato sauce and topped with a garlic aioli. a handful of herbs and spices..... oh and NO bacon!

THIRD COURSE

Gorgonzola Chicken Fresh chicken breast topped with bacon, a bacon marinade, gorgonzola and provolone cheese’s baked and served with baby red mashed potatoes. Huckleberry Top Sirloin 8oz baseball cut top sirloin, baked and topped with a huckleberry demi glace, served with baby red mashed potatoes and roasted vegetables.

HILLS’ RESTAURANT AND LOUNGE | 509.747.3946 SPOKANE - DOWNTOWN

401 west Main Ave | Tues-Sat 5pm-9:30pm, Sun 5pm-8:30pm, Closed Mon.

FIRST COURSE

SECOND COURSE

per person

CUISINE CONTINENTAL

THIRD COURSE

Fried Calamari Fresh California Calamari, lightly Soup of the Day Ask your server for details seasoned with a bit of spice, and served with cocktail Green Salad Fresh greens with your choice of and aioli. dressings Fresh Cajun Boudin Sausage Made in-house sausage, a Boudin combines pork, rice and an ample supply of Cajun seasonings and herbs. Served with DDD mustard, pickle, and fresh bread.

Smoked 1/2lb Pork Chop served with Bacon Butter Apple wood smoked 1/2 lb Pork Chop served with Caramelized onion, Bacon Butter and Root Beer Glaze . Oh Yea!

Hummus plate Local garbanzo beans, garlic, extra virgin olive oil and a Camelina seed served with fresh bread.

Smoked Salmon Fettuccine Fresh hand made fettuccine noodles are tossed with Alaskan Smoked Salmon , fresh cream , some garlic and white wine, and lots of parmesan!

Broiled Breast of Chicken served with Mushrooms and PepperJack Cheese Broiled breast of Chicken served with sautéed mushrooms, a Pepper Jack Cheese Sauce and Frizzled Onions .

3023 E. 28th | Mon-Thurs 1:30pm-Close, Fri-Sun 12:00pm-Close

Caesar Salad Romaine lettuce, parmesan & croutons tossed in house Caesar dressing.

Spicy Italian Sausage Plate Spicy Italian sausage Lemon Bar oven roasted with peppers, onions, tomatoes, Chocolate Fudge Cupcake mushrooms and red potatoes. Garnished with parmesan cheese and fresh basil. Served with French Ganache Sundae garlic butter bread baked to order.

THIRD COURSE

Gnocchi Pot Roast Tender, juicy pot roast slow roasted and served in a brown gravy with mushrooms & onions over gnocchi. Served with French garlic butter bread baked to order. Garlic Mizithra Linguini Fresh linguini and Mizithra cheese & browned butter tossed with garlic, bacon and topped with sautéed mushrooms. Served with French garlic butter bread baked to order.

ITALIA TRATTORIA | 509.459.6000

per person

Italia Trattoria is a lively, regionally inspired Italian restaurant in historic Browne’s Addition. 144 South Cannon | Tues - Sat - 5pm -Close, Closed Sun & Mon

CUISINE ITALIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Prosciutto di Parma Black mission figs, fresh mozzarella, basil, fig syrup (gluten free).

Porchetta Creamy polenta, baby frisee, smoked onion marmalade (gluten free).

Italia Tiramisu Italian triffle, mascarpone, ladyfingers, roast house espresso.

Salt Cod Fritters Roasted pepper and garlic aioli.

Mushroom Arancini Winter chanterelle mushrooms, fontina cheese, truffle scented cream.

Brioche Banana Bread Pudding Chantilly cream, warm chocolate sauce, walnuts.

Taleggio Fondue Grilled ciabatta bread and pickled peppers.

tomatostreet.com

CUISINE AMERICAN

SECOND COURSE

SPOKANE - DOWNTOWN

SPOKANE • (509) 484-4500

per person

FIRST COURSE

Gorgonzola & Tomato Flatbread Crispy flatbread dressed with Alfredo sauce, topped with sliced tomatoes and Gorgonzola cheese. Finished with fresh basil.

restaurant week

Hugos On The Hill -- EAT, DRINK, BOWL, GAME & CELEBRATE.

Crispy Thai Chicken Flatbread Pieces of ale battered chicken & cheddar cheese drizzled with sweet Thai chili sauce. Garnished with green onions and sesame seeds. Served on a crispy flatbread.

visit us during

509.562.5555 HUGOS ON THE HILL | hugosonthehill.com SPOKANE - SOUTH

And bar ...Featuring regional craft beers, wine, and spirits.

Pan Seared King Salmon Creamy gorgonzola Ice Cream Sundae Vanilla ice cream, house made potatoes, arugula, tomato butter, castelvetrano olive salted caramel, French chocolate sauce, walnuts, relish (gluten free). whipped cream (gluten free).

INLANDER RESTAURANT WEEK 2014 35

LAGUNA CAFE | 509.448.0887

MAKE DINNER AN EPIC EVENT. 3 COURSES, $18 PER PERSON STARTER (CHOOSE ONE) LOADED POTATO SOUP – Creamy and loaded with bacon, cheddar jack and green onion BRUSCHETTA – Ripe tomatoes, basil, garlic on toasted crostini, topped with a balsamic reduction CHOP SALAD – Hearts of romaine tossed with fresh mozzarella, Kalamata olives, balsamic vinaigrette, parmesan crisps and linguica

ENTRÉE (CHOOSE ONE) PARMESAN CRUSTED STEELHEAD – Local catch served with whole-grain mustard cream sauce, jasmine rice and a seared squash duo TENDERLOIN MEDALLIONS – Seared choice tenderloin, cabernet mushroom demi and buttermilk blue served with Boursin smashed potatoes SHRIMP TACOS – Seared and served in corn tortillas with sweet chili slaw, mango salsa, lime and a side of fresh fruit

DESSERT (CHOOSE ONE) PEANUT BUTTER PIE – Dark chocolate, chocolate crumb crust, caramel and peanut butter APPLE SPICE – Spiced apple cake with apples, whip cream and caramel

per person

Laguna Cafe, now in our 7th year on Spokane’s South Hill, local owner operators Dan & Debbie invite you to dinner. SPOKANE - SOUTH

4304 South Regal Street | 4pm till 9pm Daily

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Laguna Shrooms Jumbo mushrooms filled with our house made spinach artichoke stuffing, topped with aged imported Italian Parmesan and served with house made crostini. We call them MAGIC.

Just Steak Or Shrimp Filet Mignon or Grilled Shrimp served with fresh veggies and baked potato. Make it Steak & Shrimp for $5 more.

Caramel Affogato Affogato means ‘Drowned’ in Italian. Start with Tillamook premium vanilla bean ice cream, drizzle with Ghirardelli caramel then at your table at the last minute, DROWNED with fresh espresso shots. YUM

Choice Of Soup Cup of Laguna Lobster & Crab Bisque loaded with lobster and crab, or Cup of Mushroom & Brie Bisque with 3 types of mushrooms and melted Brie cheese. Classic Caesar Salad Crisp all natural romaine, shaved aged imported Italian Parmesan, house made croutons tossed lightly in Caesar dressing, don’t forget the lemon wedge.

Bracioli Italian for Beef Roll thin tender steak stuffed with our families own stuffing & Italian spices,braised then cooked till it melts in your mouth Meyer Lemon Drop Cake Light yellow cake with in our red wine marinara sauce with pasta & fresh layers of lemon curd and a tiny skim of icing, locally veggies. MANGIA EAT sourced Brain Freeze Lemon Sorbet and a drizzle of white chocolate lemon sauce. Pear Gorgonzola Chicken Salad Fresh baby greens, bacon bits, housemade candied almonds, BIG FAT CHOCOLATE CAKE Six layer light fresh pear slices and tossed in pear gorgonzola delicate cake made with 70% dark Swiss chocolate, dressing. Topped with Blackened Chicken & crumbled warmed. Add a scoop of Tillamook vanilla bean ice gorgonzola. cream for only $2.95.

LANTERN TAP HOUSE | 509.315.9531

per person

The Lantern Tap House offers craft beers, wine, craft cocktails & scratch-made food. Your Neighborhood Tap House! SPOKANE - SOUTH

1004 S Perry Street | Sunday and Monday 11-9pm, Tuesday - Saturday, 11am - 10pm

FIRST COURSE

SECOND COURSE

Hummus & Baba Ghanoush Plate House-made Greek Salad Seasonal greens tossed with diced Hummus and Baba Ghanoush served with our own tomatoes, red onion, kalamata olives, cucumbers, falafel, toasted pita triangles and sliced carrots & feta & house-made hummus dressing. celery. Baby Kale Salad Baby Kale tossed with radishes, Honey Walnut Wings Wings covered in a honey dried cranberries, red onions & house - made honey glaze and topped with bacon and candied walnuts. hazelnut vinaigrette. Hogs in a Quilt Banger sausages wrapped in pie dough with blue cheese and bacon. Topped with a maple balsamic glaze.

Cup of Soup Choose from our house made chili or soup of the day.

CUISINE AMERICAN

THIRD COURSE

Fish & Chips Wild caught cod hand-dipped in our ale batter & lightly fried. Served with our fresh cut fries and house-made tarter sauce. French Dip Slow cooked roast beef with melted Gruyere cheese & house horseradish mayo. Served on a toasted pub roll with au jus with Lantern Pub Fries. Falafel Pita House-made garbanzo & vegetable patty pan fried. Served in a pita with cucumbers, seasonal greens, tomatoes, kalamata olives, feta, and house roasted garlic yogurt sauce.

LATAH BISTRO | 509.838.8338

per person

Delicious, local, fresh, creative and friendly. Our food is fancy but your pants don’t have to be. SPOKANE - SOUTH

4241 S. Cheney Spokane Rd. | Open Daily Mon-Fri 11:30am-close, Sat & Sun 9am-close

CUISINE

CONTINENTAL

FIRST COURSE

SECOND COURSE

THIRD COURSE

Prosciutto and Pear Salad crispy prosciutto, butter lettuce, champagne dijon vinaigrette, goat cheese crouton.

Pan Seared Golden Trout sauteed winter greens with tomato confit and smoked bacon, fingerling potato with sage.

Chocolate Chili Muffins our famous flourless mini chocolate cakes with mayan spices.

Beet Salad butter lettuce, roasted shallots, lentils, point reyes bleu.

House Sausage Agnolotti winter mushrooms, roasted squash, stewed tomato, parmesan herb cream.

Fresh Farm Greens Salad

Vegetable Gnocchi squash, oyster mushrooms, brussels sprouts, parmesan broth.

Pear and Honey Cake caramelized honey, mascarpone cream. House made Mayan Spiced Chocolate Ice Cream

N ORT H E RN Q U E ST.COM 8 7 7.8 7 1.67 7 2 10 0 HAYFORD RD.

LEGENDS OF FIRE

at NORTHERN QUEST RESORT & CASINO | 509.481.6228

The only premium cigar lounge in the region with an impressive cigar selection and fine food & spirits. WEST PLAINS

100 North Hayford Road | Tue-Thur 4pm-12am; Fri & Sat 1pm-2am; Sun 1pm-12am

36 INLANDER RESTAURANT WEEK 2014

per person

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

Whiskey Flight Three Manager’s selections - all 15 year

Rocky Patel Honduras Limited Cigar A EPIC Calamari Fried calamari, orange jalapeno combination of tobaccos produces a unique, but full glaze, baby arugula, crispy onions, toasted sesame and rich flavor consisting of spice, pepper and cedar. seeds and sriracha.

Small Batch Bourbon Flight Enjoy a flight of Bakers, Bookers, Basil Hayden’s and Knob Creek small batch collections.

1914 N. Monroe 509.474.9040

THIRD COURSE

Carlos Torano Cigar Well-balanced character with Hummus & Pita House-made chickpea and tahini hints of roasted nuts, complemented by a raisin-like hummus, Mediterranean-three olive tapenade, ripe sweetness and finishes long with notes of cedar tomato, basil chiffonade, garlic toasted pita points and balsamic glaze Diesel Cigar A powerful yet smooth bouquet with hints of earth, cedar, coffee and spices.

LONGHORN BARBECUE EAST | 509.924.9600 SPOKANE VALLEY

per person

2315 N. Argonne Rd | Tuesday-Saturday 4pm to 9pm; Sunday/Monday 4pm to 8pm

CUISINE BARBEQUE

LONGHORN BARBECUE WEST | 509.838.8372

per person

Spokane’s very own Traditional Southern Pit Style Barbecue for almost 60 years! Great Food, Great Fun and Great Family! WEST PLAINS

7611 W. Sunset Hwy | Tuesday-Saturday 4pm to 9pm/ Sunday-Monday 4pm to 8pm

CUISINE BARBEQUE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Tossed Green Salad Mixed greens topped with carrots, crispy croutons and one of your favorite house made dressings!

Chicken and Waffles Home-style Fried Chicken a top a Cornbread Waffle drizzled with our Sweet and Savory Chicken Sauce

Grandma’s Bread Pudding Just like Grandma Made It!

Soup of the Day Home-made soup made daily!

Hot Fudge Brownie Sundae Texas Size Brownie New York Steak Mighty Thick 12oz New York Steak Topped with Hot Fudge and Whipped Cream glazed in our Fire Roasted BBQ Sauce, topped with sauteed Tomatoes and Bacon. Served with Cheddar Apple Pie Ala Mode A Northwest Tradition Done Right! Mashed Potatoes BBQ Platter Longhorn’s Famous BBQ Platter: Ribs, Chicken and Brisket. Comes Complete with Barbecue Beans and Potato Salad

LUIGI'S ITALIAN RESTAURANT | 509.624.5226

per person

Located in beautiful downtown Spokane, Luigi's is a few blocks from great shopping and one of the picturesque city parks in America. SPOKANE - DOWNTOWN

245 W. Main | Mon 11am-9pm, Tues-Thurs 11am-10pm, Fri 11am-11pm, Sat 4pm-11pm, Sun 4pm-9

FIRST COURSE

SECOND COURSE

Fried Artichoke Hearts Dusted with seasoned flour Linguine With Clams Chopped sea clams sauteed and cooked golden brown. with olive oil, garlic, herbs, white wine, and clam juice. Choose between white wine, red clam sauce, or Caprese Salad Fresh tomatoes, fresh mozzarella, creamy clam sauce. basil, balsamic reduction, extra virgin olive oil and Chicken Picatta Tender chicken breast sauteed crostini toast. with shallots, garlic, mushrooms, capers, white Antipasto Fresh mozzarella, caper berries, roasted wine, butter and fresh lemon. Served with a side of spaghetti with garlic butter. red peppers, marinated mushrooms, marinated artichokes, Tascano salami and prosciutto served with crostini toast.

Broccoli and Radiatore Alfredo Broccoli, mushrooms, artichoke hearts, black olives and radiatore pasta sauteed in our classic Alfredo sauce.

Spumoni Ice Cream Chocolate, cherry and pistachio flavored Tortoni Ice Cream Homemade vanilla ice cream infused with amaretto, maraschino cherries, bitter sweet chocolate and almonds. DELICIOUS!!!! Tiramisu Pound cake dipped in coffee, layered with whipped cream, sugar and mascarpone cheese, flavored with cocoa.

MAGGIE'S ON THE HILL | 509.536.4745

per person

Maggie's on the Hill, a full service cafe bistro. Home-made dishes you crave with a local flare. SPOKANE - SOUTH

2808 E 29th Ave | 4pm to 9pm 7 days a week!

CUISINE NORTHWEST

FIRST COURSE

SECOND COURSE

Butternut Squash Soup Our Famous Scratch made soup.

Beef Medallion Pasta Beef Medallions with Creme Brulée Roasted Zucchini and Penne Pasta tossed in a SunDried tomato Cream Sauce and Asparagus Tempura. Camp Fire Cake

Caesar Salad Mixed Green Salad

CUISINE ITALIAN

THIRD COURSE

TASTE NORTHWEST FRESH! Make your reservation today and

Join us for Restaurant Week!

208.765.2555 2501 N. 4th St. Cd’A, ID

Seared Ahi Sesame Ahi Tuna seared to perfection Pumpkin Bread Pudding topped with Ginger Tomato Salsa. Accompanied with House Rice Pilaf and Chef Choice Vegetable.

FOOD FIT FOR AN EMPEROR.

Pork Tenderloin Pork Tenderloin topped with a Mango Cream Sauce served with Baby Red Mashed Potatoes and Chef Choice Vegetable.

APPETIZER (CHOOSE ONE)

3 COURSES, $18 PER PERSON

FRIED CRAB DUMPLINGS • HOUSEMADE WONTON SOUP

ENTRÉE (CHOOSE ONE) GENERAL TSO’S CHICKEN • SESAME PINEAPPLE CHICKEN • CASHEW NUT

DON’T FORGET!

Get a dinner reservation — Restaurant Week tables will fill up quickly. • Price includes one selection from each course. Tax and gratuity not included •

DESSERT (CHOOSE ONE) MOCHI MANGO SHERBET TRIO • TAPIOCA CUSTARD

N ORTHERN QUE ST.C OM 87 7.87 1.67 7 2 1 0 0 HAY F OR D R D.

INLANDER RESTAURANT WEEK 2014 37

MACKENZIE RIVER PIZZA, GRILL & PUB | 509.315.4447 SPOKANE - DOWNTOWN

818 W. Riverside Ave., Ste. A | Sun-Thurs 4pm-8pm, Fri & Sat 4pm-10pm

per person

CUISINE AMERICAN

MACKENZIE RIVER PIZZA, GRILL & PUB | 509.413.1043 SPOKANE - NORTHWEST

9225 W Nevada St. | Sun-Thurs 4pm-9pm, Fri & Sat 4pm-10pm

per person

CUISINE AMERICAN

MACKENZIE RIVER PIZZA, GRILL & PUB | 509.315.9466 SPOKANE - SOUTH

2910 E. 57th St., Ste. E | Sun-Thurs 4-9pm, Fri-Sat 4-10pm

per person

CUISINE AMERICAN

MACKENZIE RIVER PIZZA, GRILL & PUB | 208.772.5111

per person

Featuring an increbible array of delectable dishes, always flavorful, fresh and served up in heaping portions. COEUR D’ALENE

405 W. Canfield Ave. | Sun-Thurs 4pm-8pm, Fri & Sat 4pm-10pm

FIRST COURSE

SECOND COURSE

Small Bowl Made from scratch daily soup.

Tuscan Penne Basil chicken, prosciutto, tomatoes, roasted garlic, herbed olive oil and a dash of red House Salad Fresh greens, diced pears and crunchy chili, tossed with penne and parmesan. grape nuts with your choice of dressing. Lemon Chicken Grilled chicken breasts with Caesar Romaine, shredded parmesan, seasoned broccoli, carrots, yellow squash and a light lemon croutons and Caesar dressing. Anchovies by request. sauce over your choice of linguine or jasmine rice. 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.

CUISINE AMERICAN THIRD COURSE

Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce. Warm Apple Cobbler With a scoop of vanilla ice cream. Flourless Chocolate Cake With chocolate sauce. Gluten free.

MANITO TAP HOUSE | 509.279.2671

per person

Manito Tap House is a locally-owned, eco-friendly gastropub. SPOKANE - SOUTH

A casual, yet upscale dining option featuring items made scratch with organic, fresh and local ingredients.

from

3011 S Grand Blvd | 5pm-9pm Daily

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crab-Stuffed Jalapeños Crab-stuffed roasted jalapeños wrapped with bacon accompanied with a prickly pear reduction. Gluten Free

Lazy R Ranch Meatloaf Bacon-wrapped meatloaf with a fire-roasted tomato gravy served with smashed garlic potatoes, wilted kale and roasted cauliflower.

Espresso Dark Chocolate Mousse A rich dark chocolate & espresso mousse utilizing Theo Chocolates and Roast House espresso. Gluten Free, Vegetarian.

Yucatan Veggie Enchiladas Enchiladas stuffed with fire-roasted vegetables and tipsy black beans smothered in a Yucatan pumpkin seed sauce; garnished with cotija cheese. Vegetarian (vegan without cheese).

Sticky Toffee Pudding A rich sticky toffee pudding with a salted caramel sauce served with a scoop of house-made ice cream. Vegetarian

Southern Caprese Southern-fried tomatoes and fresh mozzarella with white balsamic reduction and fresh basil. Vegetarian White Bean Hummus Curried cannellini bean dip with pita chips. Vegetarian

Fresh Catch & Hash Pan-seared white fish with a roasted butternut squash, greens & bacon hash finished with a turmeric oil. Pescatarian alternative without bacon is available.

Ginger Lemongrass Creme Brülée A ginger and lemongrass infused creme brülée with a Thai Basil gel. Vegetarian, Gluten Free

DINNER MON-THU 3PM-CLOSE FRI-SAT 4PM-CLOSE

Breakfast-Lunch-Dinner-Late Night. Voted Valleys Best Brunch: Benedict’s, Waffles, Bellinis, Mimosas & Harvey Wallbangers SPOKANE VALLEY

1100 North Sullivan Rd. | Sun to Thu 6am -12am, Fri & Sat 6am-2am

FIRST COURSE

SCRATCHSPOKANE.COM SCRATCHCDA.COM

38 INLANDER RESTAURANT WEEK 2014

per person

CUISINE FUSION THIRD COURSE

Ginger-Lime Hanger Steak Ponzu marinated, Naked Carrot Cake! char broiled, hot shiitake relish, wasabi yukon golds, No frosting, walnuts, raisins, spiced carrot sambal, Chef’s in-season vegetables. Wine Pairing: Max 2 by ginger gelato, candied ginger garni. (Gluten Free). Iceberg Wedge Lone Canary $8 gl Peanut Butter Pie Smokey garlic blue, ripe tomato, green onion, bacon. Orecchiette & Langoustine Petite lobster, Creamy peanut butter mousse, oreo crumble crust, Hot Crab & Artichoke Dip artichoke, grilled fennel bulb, asparagus, roasted red chocolate covered, crushed peanuts, nut brittle Dungeness crab, parmesan, sweet chili pita. bell peppers, herbs fin, lobster fumet, lemon zested crumbles. creme, crostini. Coconut Cream Eclaires Applewood Grilled Seabass Lightly smoked, Coconut cream filling, dark chocolate ganache, house citrus-garlic butter, whipped sweet potatoes, port made passion fruit gelato, toasted coconut chips. laced mission figs, Chef’s in-season vegetables, crisp lotus garni. Roasty Toasty Butternut Squash Soup Creme fraiché, spiced pecans, crisp taro root.

Make Your Reservations Now! SPOKANE: 1007 W. 1st Ave • (509) 456-5656 | CDA: 501 Sherman Ave • (208) 930-4762

SECOND COURSE

MAX AT MIRABEAU | 509.922.6252

THE MUSTARD SEED | 509.483.1500

per person

Our Asian-style dishes are prepared with fresh vegetables and lean meats. Our vegetables and meats are cut fresh daily. SPOKANE - NORTHEAST

4750 N. Division | Monday-Thursday 4pm-9pm Friday-Saturday 4pm-10pm Sunday 4pm-8pm

FIRST COURSE

SECOND COURSE

For Inlander Restaurant Week

CUISINE ASIAN

THIRD COURSE

Green Beans Spicy Thai-style sauteed in a soy sauce glaze with chopped garlic and chilli paste.

Halibut Osaka Halibut sauteed in ginger sauce and Chocolate Decadence If you love chocolate, this is fresh lemons. Served with a tangy mustard sauce. the one to choose! Gluten-free. May substitute chicken, tofu, or shrimp (can be Gyozas (Japanese Potstickers) Chicken and Brownie Sundae Two chocolate fudge brownies, modified for gluten free). vegetable filling. warmed and served with vanilla ice cream. Mushroom Beef Beef tenderloin wok-seared with Chinese Roast Pork Served with sesame seeds,hot mushrooms and fresh vegetables in a black bean Lemon Bar with Raspberry Sorbet Lemon bar mustard and hot red sauce. topped with powdered sugar, served with a lite garlic sauce. raspberry sorbet. Teriyaki Salmon Caesar Salad Thai version of the Caesar salad with teriyaki grilled salmon (can be modified to gluten free).

O’DOHERTY’S PUB | 509.465.3511 SPOKANE - NORTHEAST

per person

10208 N. Division | 11:30am-Close

CUISINE IRISH

Spokanes favorite Irish Pub on the Northside of town!

O’DOHERTY’S IRISH GRILLE | 509.747.0322

per person

Spokane’s favorite Irish Pub for 21 years! Serving Irish fare and American classics, try one of our 14 beers on tap! SPOKANE - DOWNTOWN

525 W Spokane Falls Blvd | 11:30am-Close

CUISINE IRISH

FIRST COURSE

SECOND COURSE

THIRD COURSE

Patty’s Scottish Egg

Hooligan & Hannigan Our most popular sandwich for 21 years! Slow cooked corned beef, sauerkraut, and swiss cheese piled high on a grilled dark rye bread smothered in homemade 1000 island dressing.

Bread Pudding Served warm with a sweet Galwaystyle Irish Mist Liqueur Sauce

Tomato Basil Bisque House Salad

Reservations Accepted Free Dinner Parking Behind Building 245 W. Main • (509) 624-5226

Chocolate Lover’s Brownie Served warmed and drizzled with dark chocolate sauce

Poor Boy Fish Sandwich A full fillet of our famous fish served on a hoagie roll with spicy coleslaw

luigis-spokane.com

Shepherd’s Pie Ground beef, garden peas, and onions in a seasoned brown gravy and topped with creamy mashed potatoes and cheese.

Renatus

Greek & Mediterranean Cuisine

PALM COURT GRILL | 509.789.6848

per person

The Palm Court Grill continues to serve the highest-quality food at a price that makes fine dining accessible to all. SPOKANE - DOWNTOWN

10 S. Post Street | 5am-9pm Daily

CUISINE NORTHWEST

FIRST COURSE

SECOND COURSE

THIRD COURSE

Spinach Salad with Warm Brie Salinas baby spinach with lime mint dressing, toasted almonds and strawberries.

Blackened Hawaiian Mahi-Mahi Cajun crusted Mahi-Mahi with jasmine rice, roasted tomato sauce and lime sour cream.

Mango Sorbet Raspberry coulee, fresh berries and mint.

Alaska Salmon Crostini Apple wood smoked Sockeye, diced cucumber, tomato, chive and dill sour cream Tomato Basil Bisque San Marzano tomatoes with basil cream

Pumpkin Cheesecake Apple Wood Smoked Filet Cinnamon and nutmeg zabaglione. Grilled USDA Prime Grade tenderloin with roasted rosemary Yukon potatoes, tomato horseradish relish, Chocolate Hazelnut Mouse Callebaut Belgian chocolate with Oregon hazelnuts and balsamic reduction. and Frangelico. Grilled Pacific Ocean Seafood Brochette Sockeye Salmon, scallop, and prawns basted with apple-wood smoked hazelnut butter green beans and garlic mashed potatoes.

DRINK LOCAL

Watch for participating local wineries and breweries at your favorite Restaurant Week locations and give ’em a try.

Pear Torte

Mediterranean Cod

Gourmet cuisine - remarkable & signature dishes. We feature an international selection of wine, beer, and hand crafted cocktails from local distilleries. Daily menu specials and more! Hours: Tue-Thurs 11am-9pm | Fri-Sat 11am-10pm Sunday 4pm-9pm | Closed Monday

Make your Reservation Today! 10411 N. Newport Hwy, Spokane, WA

509-368-9871 INLANDER RESTAURANT WEEK 2014 39

PEPPER’S GRILL & BAR | 509.789.1261

per person

Sunset Hill's best kept secret. Comfortable, casual dining with emphasis on delicious food, fair price, friendly service.

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WEST PLAINS

1616 South Windsor Drive | Dining room 5pm-10pm Lounge 5pm-11pm

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Strawberry Spinach Salad Fresh strawberries, baby spinach, feta cheese, and toasted almonds tossed in our homemade strawberry vinaigrette.

Seafood Stuffed Salmon Alder planked fresh Salmon stuffed with langoustine lobster, shrimp, white fish and cheese topped with our lobster dill sauce. Served with rice pilaf and fresh vegetables.

Amaretto Napolean Layers of flaky pastry filled with amaretto mousse drizzled with chocolate sauce.

Warm Bleu Cheese Vinaigrette Salad Crisp bacon, candied nuts, and fresh salad greens tossed in warm bleu cheese vinaigrette dressing. Traditional Caesar Salad Romaine lettuce and fresh parmesan cheese tossed in Caesar dressing topped with seasoned homemade croutons.

Tiramisu Layers of espresso and rum flavored mascarpone cheese and lady finger cookies, finished Sweet Fire Tenderloin Medallions Flame broiled with drizzled chocolate sauce. Chinese sweet fire oil marinated beef tenderloin topped with Sichuan sauce and shiitake mushrooms, Berry-tini Fresh strawberries, raspberries, and blackberries marinated in triple-sec and served on served with matchstick vegetables and rice. sweet cream. Chicken Margarita Delicious chicken breast and seasoned black beans, topped with salsa verde and pepper jack cheese, accompanied by fresh vegetables. Low calories, high on flavor.

Poole’s was recently named best sports bar on the Spokane A-List. They have decided to let you choose from over 36 menu items!

Restaurant Week Spokane featured specials: First Course Black Lentil Hummus or Oyster Shooter Second Course Steak Diane or Smokehouse Chicken

SPOKANE - NORTHEAST

POOLE’S PUBLIC HOUSE | 509.413.1834 101 E Hastings STE A | Mon-Thurs. 11am-10pm Fri. 11am-12am Sat. 8am-12am Sun. 8am-10pm

per person

CUISINE CONTINENTAL

FIRST COURSE

SECOND COURSE

House Salad - Our fresh house green salad.

From our Grill - Choose any one of our half pound Dessert - We have six home made desserts to all Angus burgers with your choice of side. (may choose from you pick which one. substitute chicken breast or veggie patty)

Clam Chowder - A cup of our famous clam chowder. House Caesar Salad - Fresh romaine lettuce with our house Caesar dressing.

THIRD COURSE

Signature Sandwiches - Choose any one of our large signature sandwiches with your choice of side. From the Garden - Choose from anyone of our eight fresh Entree salads.

Third Course Stacks Chocolate Tower 18.00 per person

The Post Street Alehouse was designed with casual family dining and classic comfort food in mind. SPOKANE - DOWNTOWN

1 N. Post Street | 5pm-Close Daily

CUISINE AMERICAN

SECOND COURSE

THIRD COURSE

Pallet Cleanser Choose a 3-Sampler draft beer flight or a pint from one of our featured local Breweries

Drunken Clams Clams steamed in a lager broth with red onions, capers, chili flakes and garlic.

Whiskey Starters Start your meal with your choice of a 3-Sampler flight of Whiskey.

Gorgonzola Salad Leafy green spring mix tossed with Gorgonzola vinaigrette, Craisins, candied pecans, sliced pears and topped with red onions and gorgonzola cheese.

Asian style Osso Bucco Slow cooked Coco Porter Ale Osso Bucco served on herbed rice, seared bok choy with ginger citrus glazed vegetables.

Fried Oysters Large oysters lightly breaded and fried, served with chili aioli and cole slaw.

We’ll pay for your parking in our lot ½ block N. on Lincoln while you dine!

BBQ Baby Back Ribs Tender pork ribs house smoked daily, served with fries and coleslaw. Black & Bleu Beef Medallions Blackened beef steak medallions with a gorgonzola cream sauce, herb roasted red potatoes and buttered broccoli.

PROSPECTORS BAR & GRILL | 509.467.6177

per person

From traditional to “comfort food with a twist” Prospectors has it all. SPOKANE - NORTHWEST

– Join us for Dinner –

February 21st - March 2nd

Discover Sunset Hill’s Best Kept Secret

1616 S Windsor Drive, Spokane, Wa For reservations, please call 509-789-1261

40 INLANDER RESTAURANT WEEK 2014

per person

FIRST COURSE

159 S. Lincoln | 509.777.3900 steamplantspokane.com

PROUDLY PARTICIPATING IN Inlander RESTAURANT WEEK

POST STREET ALE HOUSE | 509.789.6900

12611 N Division | Sun-Thurs 11am-9pm, Fri-Sat 11am-10pm

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Braised Pork Sliders House braised pork, caramelized onions, jalapeno, BBQ sauce, on a house slider bun.

Double R Ranch Prime Rib Double R Ranch Signature Ribeye, Potato, Seasonal Vegetables.

Red Velvet Cake Rich velvet cake, cream cheese frosting, chocolate stick, fruit puree.

Salmon and Whole Wheat Pasta Pan seared salmon, with local vegetables, basil, tomato, spinach, and house made whole wheat pasta in a white wine-lemon sauce.

Peanut Butter Dream Peanut Butter mousse, chocolate cookie crust, topped with hot fudge and real whipped cream.

House Salad or Cup of Soup Our signature House Salad with Arcadian lettuce, craisins, red onion, Gorgonzola, candied pecans, house vinaigrette. OR a choice of our House made Steakhouse Chili, Baked Potato Soup, Clam Diggers Chowder, or French Onion Soup. Buffalo Chicken Firebread Brick oven Focaccia, baked with herbed chicken, cheese blend, inferno sauce, and blue cheese crumbles.

Cinnabread-Pudding Cinnamon roll, pecans, St Louis BBQ Pork Ribs Tender St Louis Pork Ribs, golden raisins, vanilla-caramel custard, topped with dunked in house BBQ, with house-cut fries. real whipped cream.

REDTAIL BAR & GRILL

at the COEUR D’ALENE CASINO

| 800.523.2464

per person

The Red Tail Bar & Grill is a great gathering place full of ambiance, atmosphere and availability. NORTH IDAHO - WORLEY

37914 S Nukwalqw | Sun - Thurs 11am 09:30pm, Fri & Sat 11am - 10:30pm

FIRST COURSE

SECOND COURSE

Guaca-our-way Fresh crushed avocado, cilantro, lime, green chile, tomato, and spices, served with fresh tortilla chips.

The Ol’ Western Burger Half pound of Snake River Farms Waygu beef topped with mozzarella cheese, Uprooted Amber barbecue, ham & bacon on a housemade bun. Served with butter leaf lettuce, Western Garlic Fries Fresh chopped garlic, olive tomatoes, pickled chilies, smoked chili aioli, & choice oil, cotija cheese and chile flakes served with pickled of fries, coleslaw, or tater tots. chilies and sweet-hot ketchup. Red Tail Reuben Slow-roasted and smoked house Three Cheese Quesadillas Smoked mozzarella, cured brisket, topped with Swiss cheese & sauerkraut cheddar, and pepper jack cheese with caramelized on rye bread with beer mustard, and house sauce. Served with a choice of fries, coleslaw, or tater tots. onions and pico de gallo.

CUISINE

NORTHWEST

THIRD COURSE

Pint of Laughing Dog Uprooted Amber Ale Rich Copper colored PNW Amber. Pacific Northwest Amber – slightly more hop flavor. Possessing a biscuitey malt flavor and a Cascade floral citrus hop nose. Mlqnups “Eagle” Private Label White This wine displays fresh peaches and apricots with a lively acidity that finishes nicely on the palate.

Qhasi’qs “Moose” Private Label Red The bright red fruit and jammy characteristics that unfold and Southwest Cobb Wedge Salad Slice of iceberg linger on the palate are a fine example of excellent lettuce, bacon, pepper jack, avocado, cherry tomato, Columbia Valley fruit. green onion, hardboiled egg with choice of dressing.

Floor-to-ceiling views of the Spokane Airport, you will find locally grown and produced products throughout our entire menu. WEST PLAINS

8909 Airport drive PO Box 19230 | 5pm-10pm Daily

FIRST COURSE

SECOND COURSE

REMINGTON'S @ RAMADA | 509.838.5211

per person

CUISINE AMERICAN THIRD COURSE

Fire & Ice Shrimp Sweet hickory horseradish grilled shrimp nested in cabbage & mint slaw. Gluten Free.

Soy Orange Duck Soy & orange marinated pan Fresh Berry & Mascarpone Crepe Filled with fried duck breast served over flavorful black rice with honey sweetened mascarpone cheese, topped with sesame stir fried vegetables. Gluten Free. fresh berry compote; drizzled with spiced burgundy reduction. Roasted Beet & Goat Cheese Salad Sliced yellow Signature Rib Eye Steak 12 oz. hand cut char & red roasted beets layered with rich goat cheese seasoned rib eye steak finished with sauteed crimini Hazelnut Pots De Creme This sinful dessert combines dark chocolate, frangelico & Madagascar and micro greens, finished with balsamic drizzle and mushrooms and blue cheese compound butter; pickled egg. Gluten Free. served with roasted garlic & chive mashed potatoes vanilla. Gluten Free. and fresh sauteed Italian vegetables. Blue Crab Fondue Blue crab & smoked gouda Caramel Bacon Sunday Vanilla ice cream topped Mardi Gras Trout Lightly Cajun floured and pan fondue served with garlic bread twists. with house made caramel bacon, prepared in a fried trout stuffed with Cajun bay shrimp corn bread crispy sugared crepe cup. stuffing, resting in champagne butter, finished with jalapeno aioli; served with micro green beans.

RENATUS | 509.368.9871 Renatus serves classic Greek and Mediterranean cuisine & pizzas. We have beer, wine & spirits for your dining enjoyment. SPOKANE - NORTHWEST

10411 N Newport Highway | Dinner Hours Sun -Thurs 4pm to 9pm, Fri & Sat 4pm to 10pm

CUISINE

MEDITERRANEAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Arugula Salad Tender arugula served with grape tomatoes and lemon Parmesan cheese dressing.

Shrimp Scampi Shrimp sauteed with fresh garlic in butter, virgin olive oil and white wine sauce and placed on a bed of pasta.

Baklava Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.

Greek Salad Fresh spring mix with sliced red onion, tomatoes tossed with Greek Vinaigrette and topped Double Cut Lamb Chops Pan seared double cut lamb chops served on a bed of welted spinach and with Barrel-Aged Feta cheese. Greek potatoes au gratin. Village Greek Salad Vine ripe tomatoes, Greek Lemon Chicken Delicious marinated cucumbers, sliced red onion tossed in red wine chicken served with fresh roasted root vegetables and vinegar, virgin olive oil dressing and topped with roasted lemon potato wedges. Feta cheese.

Greek Pear Torte Pear torte, a balance of sweet and savory. Cannoli Cannoli has to be the ultimate Italian pastry. The shells are covered in bubbles to give you the most amazing crispy texture. The filling is absolutely divine! How could you go wrong with silky, whipped ricotta speckled with mini chocolate chips? Sprinkle with icing sugar and you are ready to indulge in one of the best Italian pastries.

RIPPLES RIVERSIDE GRILL | 509.370.6221

per person

Ripples Riverside Grill on the Spokane River. SPOKANE - DOWNTOWN FIRST COURSE

700 N. Division | 4pm-10pm Daily SECOND COURSE

Come Celebrate Restaurant Week at The Cellar

per person

CUISINE AMERICAN THIRD COURSE

Tuscan Chop Salad Baby salad greens tossed with Grilled Chicken Breast Mediterranean Grilled Chocolate Mousse salami, pepperocini, olives and red wine vinaigrette. boneless chicken with artichokes, mushrooms, olives Lemon Cheesecake and tomatoes. Classic Bruschetta Roma tomatoes, olive oil and Flat Iron Steak Topped with mushroom truffle Pineapple Upside Down Cake fresh garlic on crostini. butter. Smoked Salmon Fries Crispy panko smoked Tilapia and Bay Shrimp Newburg Mild white salmon sticks with Cusabi sauce. fish sauteed with bay shrimp and lobster sauce.

The Inland Northwest’s Only Self-Service Wine System NORTHWEST CUISINE COMPLIMENTED BY AN AWARD-WINNING WINE LIST & CRAFT COCKTAILS

Live Jazz or Blues Nightly

INLANDER RESTAURANT WEEK 2014 41

ROCK CITY GRILL | 509.455.4400

per person

We are Spokane’s most creative restaurant featuring non-traditional Italian food mixed in with American favorites. SPOKANE - DOWNTOWN

808 W Main | Sun- Thurs 4-9pm, Fri-Sat 4-9:30pm

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Salad Fresh spring mix, pancetta, red pepper, and scallions in a smoked tomato vinaigrette.

Greek Chicken Tender chicken breast with garlic, kalamata olives, sun dried tomato, artichoke and pesto over angel hair pasta with fresh tomatoes and feta.

Blueberry Shortcake Served with sour whipped cream.

Thai Pasta Angel hair pasta with our Famous Thai Peanut sauce, marinated chicken, mushrooms, julienne carrots, green onions and bean sprouts. Whiskey Steak An 8oz New York and a Jack Daniel’s Whiskey sauce with Asiago potatoes au gratin.

RUSTY MOOSE | 509.747.5579

per person

Rusty Moose is a casual dining experience featuring Northwest inspired food in a cozy, rustic lodge setting. WEST PLAINS

W. 9105 State Rt 2 | 11am-9pm Daily SECOND COURSE

Lodge Salad Organic greens, candied walnuts, seasonal fruit, gorgonzola crumbles, raspberry vinaigrette.

1/2 lb Elk Burger Hand-formed ground Elk broiled Mini Key Lime Pie Homemade mini torte with a to medium, gorgonzola, diced candied bacon, creamy key lime filling topped with fresh whipped sauteed mushrooms, arugula, garlic aioli on a cream. house-baked sesame brioche bun with asiago fries. Whoopie Pie A mini chocolate cake sandwiched Halibut Olympia Baked Wild Halibut topped with together and stuffed with a rich cream filling. a tarragon cream sauce with bay shrimp, black Tiramisu Martini Our favorite! forbidden rice and seasonal vegetables.

Fried Mozzarella Pizza dough, fresh mozzarella, dipping sauces. Sweet-Fire Chicken Lettuce Wraps Sauteed chicken, seasonal vegetables, toasted cashews, cilantro, fresh bean sprouts, teriyaki coconut sauce, sriracha, iceberg lettuce wraps.

Try OUr

100% scratch made menu

during restaurant week!

CUISINE NORTHWEST

FIRST COURSE

THIRD COURSE

Maple Glazed Pork Chop 9oz Northwest Bone-in Chop, maple glaze, apple-cinnamon compote, white cheddar mashed potatoes & seasonal vegetables.

SAFARI ROOM FRESH GRILL AND BAR | 509.789.6800

per person

It doesn’t take an explorer to seek out the aptly named Safari Room amid the exotic zebra-print furniture and great food. SPOKANE - DOWNTOWN

111 S. Post Street | 5pm-9pm Daily

CUISINE NORTHWEST

FIRST COURSE

SECOND COURSE

THIRD COURSE

Soup of the Day Daily creation from our culinary team.

Grilled Filet USDA Prime Grade tenderloin with cream cheese mashed potatoes, red wine, peppercorn sauce and petit green beans.

Baked Apple Crisp Served warm with vanilla bean ice cream.

Roasted Beet Salad Arugula with roasted beets, fresh goat cheese and toasted walnuts, house made lemon poppy seed vinaigrette.

Pan Seared Alaskan Scallops Alaskan scallops pan seared with a butternut squash and fennel caponata barrel aged balsamic reduction.

Dessert Shooters A choice of 2 from our mini-dessert shooters.

Prime Pork Chop Pan seared center cut pork rib eye with oyster mushrooms and herb roasted fingerling potatoes, mushroom-masala sauce.

SANTÉ RESTAURANT & CHARCUTERIE | 509.315.4613

per person

Breakfast, lunch, dinner served 7 days a week. Wine, beer, espresso, and cocktails in our newly opened Butcher Bar. SPOKANE - DOWNTOWN

See our listing for our special restaurant week menu

3011 South Grand Blvd | Spokane, WA | manitotaphouse.com 509-279-2671 | Sun-Thur 11a-11p | Fri-Sat 11a-2a

42 INLANDER RESTAURANT WEEK 2014

404 West Main | 7 days a week 5pm-9pm

CUISINE EUROPEAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Beef Heart Tartare Egg yolk gel, toast, arugula salad, herb vinaigrette

Braised Pancetta Herb polenta cake, kale, bacon, white wine pork jus.

Cheesecake Crème fraíche cheesecake, blackberry fool.

Chicken Paté Pickled vegetables, preserves, toast.

Coq au Vin Herb potatoes, carrots, red wine butter sauce.

Chocolate Torte Plum gelée, waffle cone, house whipped cream.

Tongue & Cheek Pig tongue, head cheese, mustard Braised Beef Neck Purple Viking potatoes, red & plum braise sauce, frisée salad. wine glacé.

English Cream & Truffle

* Vegetarian options available upon request.

SARANAC PUBLIC HOUSE | 509.473.9455 SPOKANE - DOWNTOWN

21 West Main Ave | 11am-10pm Daily

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Korean Pork Belly House cured, miso seasoned & oven roasted Korean cut pork belly. Spicy quick kimchi, daikon sprouts & white miso glaze. |GF|

Curried Tofu Pan seared, coriander crusted small planet organic tofu. Served over steamed brown rice & sauteed vegetable with a coconut green curry sauce & fresh cilantro. |V GF|

Vanilla Bourbon Stout Pudding River City’s Vanilla Bourbon Stout, sugar, semi sweet chocolate, whole milk & fresh cream. Garnished with a espresso brown sugar cookie, & whipped cream |v|

Black Lentil Cakes Hand pressed cakes of local black caviar lentils, roasted pasilla, onion, cumin & cayenne topped with jalapeno cashew cream & agave lime slaw. |V|

Wedge Salad Crisp iceberg lettuce wedge with Banana Bread Napoleon Organic bananas, local rouge creamery blue cheese dressing, house smoked flour, sugar & spice with vanilla buttercream, dark bacon, red onion, croutons, tomato, blue cheese rum sauce & candied walnuts |V| crumbles, & toasted walnuts. Cold Plate House smoked andouille sausage, tasso Peanut Butter Pie Cream cheese, sugar, natural ham, pimento cheese, pickled vegetables, & sliced Ale Braised Short Ribs Beef short ribs braised in peanut butter & whipped cream with a gluten free local ale over oven roasted garlic mashed potatoes, graham cracker crust. Topped with chocolate sauce & baguette. with fried onion & herbed pan jus. caramelized peanuts| v GF |

COEUR D’ALENE 2501 N 4th St | Mon - Sat 11am - 10pm, Closed Sunday FIRST COURSE

SECOND COURSE

Gorgonzola Pear Salad Pears, pine nuts, bib lettuce, truffle dressing.

Filet Mignon Signature 10oz house marinade tenderloin, rosemary gratin potatoes, baby root vegetables.

Winter Beet Salad Oven roasted beets, red onion, Stuffed Chicken Boursin, wild mushrooms, smoked figs, goat cheese, dijon vinaigrette. tomato vinaigrette, Yukon gratin potatoes. Chicken Lollipops Frenched chicken drumettes, Seared Duck Breast Pan seared spiced foie gras, sweet chili glazed, Asian slaw. white bean cassolette, baby fried shallots. Korean Chicken Lettuce Wraps Marinated Chilean Sea Bass Smoked tomato vinaigrette, seasoned chicken, butter lettuce Sriracha aioli, bacon Swiss chard, goat cheese whipped. wasabi & soy sesame seeds.

cream, whipped cream.

FULL FILEPATH:

URL LINK:

sugar banana liquor sauce, vanilla bean ice cream.

http://www.inlander.com

Mousse Trio Chocolate, scarlet orange, passion fruit mousses, white & dark chocolate cups,passion fruit coulis, raspberry port sauce.

per person

CUISINE AMERICAN

SECOND COURSE

Caesar Salad Organic romaine, shaved parmesan, toasted pecans & croutons.

New York Steak 8oz center cut New York, mashed Chocolate Cake Chocolate truffle stuffed dense potatoes, veal Demi glaze and seasonal vegetable. chocolate cake, vanilla ice cream and chocolate ganache. Seared Salmon Seared salmon with white wine butter sauce, black rice, seasonal vegetable.

THIRD COURSE

SCRATCH RESTAURANT & RAIN LOUNGE | 509.467.0840 Scratch Restaurant provides one of the most extensive & diverse menus for a dining experience you’ll not soon forget. 1007 W 1st Ave | 4pm to Close Daily

per person

CUISINE FUSION

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crab Chowder Yukon gold potatoes, fresh vegetables, white wine, rich cream.

Stuffed Quail Italian sausage stuffed quail, blue cheese white grits, sauteed greens, champagne vinaigrette.

Fruit Cobbler Seasonal fruit cobbler with house made vanilla bean ice cream.

Caesar Salad Chopped hearts of romaine, Parmesan, croutons, toasted pecans, house made dressing.

PUBLICATION:

Advertising:Accounts:M-O:Maggie's South Hill Grill:02.2014 IRW:MaggieSouthHillGrill_022014_2h Bananas Foster Caramelized bananas, brown

501 Sherman Ave | 11am - 9pm Daily

Beef Medallions 7oz beef medallions, RR Ranch, smoked cheddar whipped yukon gold potatoes, seasonal vegetable, hunter’s sauce.

AD SIZE:

MAGGIESOUTHHILLGRILL_022014_2H 2H INLANDER CUISINE FUSION PUB DATE: AE: BD MODIFIED: THIRD COURSE 02/20/2014 DS: JS THURSDAY, 1/23/2014 - 8:59AM Bread Pudding Dark rum glaze, vanilla bean ice

FIRST COURSE

Signature Salad Baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette.

Gluten Friendly | Now featuring local wines and craft beers!

2808 E. 29TH AVE | 536-4745 | www.maggiesgrill.com

Casual fine dining with a contemporary feel. Great for a date night or casual business meeting. Full service catering available

SPOKANE - DOWNTOWN

Lunch & Dinner 11-9pm Daily | Brunch on Saturday & Sundays at 8:00am

per person FILENAME:

SCRATCH | 208.930.4762 COEUR D’ALENE

HOMEMADE DISHES WITH A LOCAL FLARE!

SATAY BISTRO | 208.765.2555 Satay is traditional Northwest foods prepared with infused flavors and sauces.

A full service Café Bistro

per person

We are vegan, vegetarian and gluten free friendly and make almost everything on our menu in house, from scratch, daily.

Brownie Sundae House made vanilla bean ice cream, chocolate brownie, chocolate sauce. Carrot Cake Carrot cake with lemonchello frosting.

Linguine Pasta with Prawns House made linguine pasta, pesto cream sauce, butternut squash, asparagus tips, mushrooms, peas, onions, roasted garlic, oven roasted tomatoes, grilled prawns.

INLANDER RESTAURANT WEEK 2014 43

SEASONS OF COEUR D'ALENE | 208.664.8008

per person

Enjoy Seasonally Inspired, Spirited Cuisine in the Intimate Dining Room, Vibrant Bar, or Quiet Fireplace Lounge. COEUR D’ALENE

209 E. Lakeside Ave. | Sun-Weds 11am-9pm, Thurs-Sat 11am-10pm

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Bistro Side Salad Your choice of side house salad or house caesar salad.

Bronzed Bristol Bay Sockeye Salmon Pan seared over goat cheese mashed potato cake, baby spinach and topped with avocado pico.

House Made Cheesecake with Idaho Huckleberry Sauce

Cup of Soup of the Moment Pork Polenta Tart Seared polenta, mole pulled pork, candied jalapeno corn relish.

Warm Bread Pudding with Brandy Sauce Pulled Duck Enchiladas Spiced papas, Queso, peppers and pulled duck wrapped in corn flour blend Seasons’ Decadent Chocolate Rapture tortillas with tomatillo gravy and sausage braised black beans. Double RR Ranch Grilled Rib Eye Steak Caramelized sweet onion butter, hand cut Idaho French fries, balsamic reduction.

SPENCER’S FOR STEAKS AND CHOPS | 509.744.2398

per person

Celebrate life with the perfect meal at Spokane’s first choice for the finest steaks, seafood and chops. SPOKANE - DOWNTOWN

322 N. Spokane Falls Ct. | Mon-Thurs 11:30-10pm , Fri and Sat 11:30-11pm, Sun 11:30-9pm

CUISINE STEAKHOUSE

FIRST COURSE

SECOND COURSE

Cup of Steakhouse Soup Steak strips, hearty vegetables

Manhattan Strip Steak Filet Open Prairie Natural Chocolate “Naughty” Cake Served with salted Angus, Loaded Hashbrowns, grilled asparagus. caramel ice cream.

Cup of Six Onion Soup Sourdough crouton, Gruyure crust

Petite Filet & Colossal Prawn Truffle scented cabernet sauce, broccolini.

Dried Cherry & Blue Cheese Salad Field greens, Plank Grilled Columbia River Steelhead dried cherries, danish blue, balsamic vinaigrette, Butternut squash and quinoa salad with pistachios, onion fritz romesco, haricots verts.

THIRD COURSE

Roasted Pumpkin Créme Brulée Candied Pepitas. Mary Lou’s Milk Bottle Ice Creams Local Ice Creamery, Assorted Flavors.

Seared Rare Crusted Ahi Ginger-garlic infused panko, cucumber wasabi, pickled ginger, sautéed spinach

Under the smokestacks in downtown Spokane, find an exceptional menu and handcrafted beers in our restaurant or brewpub. SPOKANE - DOWNTOWN

159 S. Lincoln | Open Daily at 3pm

FIRST COURSE

SECOND COURSE

Black Lentil Hummus Caviar black lentils Steak Diane Medallions of beef pan-seared to seasoned with garlic, red pepper and oregano. order and sauced with a rich Dijon demi sour cream Complemented with grilled pita and fresh vegetables. sauce.

Join Us For A Restaurant Week Experience You Won’t Forget....

Oyster Shooter One fresh oyster served with lemon Smokehouse Chicken Roasted breast of chicken and house-made cocktail sauce. stuffed with smoked gouda, caramelized onions and capers. Complemented with a smoked tomato vinaigrette.

per person

CUISINE NORTHWEST THIRD COURSE

Stacks Chocolate Tower Mini chocolate cake layered with vanilla cream and complemented with raspberry coulis created exclusively for the Steam Plant by Batch Bakery.

STEELHEAD BAR & GRILLE | 509.747.1303 The Steelhead Bar and Grille is a unique venue that offers familiar American pub food with an upscale Northwest flair. SPOKANE - DOWNTOWN

STACKS @ STEAM PLANT | 509.777.3900

218 N Howard St | 11am -11pm Daily

per person

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

NEW Small Plates on the Lunch and Dinner Menus!

Boneless Wings Lean chicken breast bites rolled in your choice of Red Hot, Teriyaki, Asian, BBQ or Spicy Ranch.

Chocolate Toffee Kahula Mousse A slice of thick and decadent mousse pie topped with toffee and drizzled with chocolate.

Call & Make Your Reservations Today!

Bruschetta A classic blend of tomato and herbs served with parmesan garlic bread.

Steelhead Trio Pan seared Steelhead filet with crab, shrimp, and a creamy seafood sauce. Finished with pine nuts and placed over a bed of rice pilaf with seasonal vegetables.

509.448.0887 4304 S Regal St., Spokane Sun-Thurs 10am-9pm | Fri & Sat 10am-10pm RestaurantsSpokaneWa.com

44 INLANDER RESTAURANT WEEK 2014

Ahi Poke Layered sushi grade Ahi, tomato, red onion, and guacamole topped with tobiko. Complimented with crispy wantons, soy, wasabi and pickled ginger.

Bourbon Chicken Tender sweet chicken marinated with soy, bourbon and hints of ginger, served over rice pilaf. Steak Olympia Blackened petite sirloin piled with crab, shrimp and topped with lobster sauce. Served with fingerling potatoes and seasonal vegetables.

Huckleberry Cheesecake Fresh huckleberries swirled in rich cream cheese. Topped with shaved white chocolate and a graham cracker crust. Fruit Forrest Pie Apples, blackberries, boysenberries and raspberries baked in a delicious pie crust.

STIR EATERY & LOUNGE | 509.496.1668

per person

American bistro with a fantastic martini and wine selection. SPOKANE - NORTHEAST

7115 N Division | 12 pm-close

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

Cup of soup A cup of our house made soup.

Southwest Pork Tacos Slow roasted pork, cheddar Ooey Gooey Cookie Fresh baked chocolate chunk jack, pico de gallo, Southwest sour cream and cookie on top of 3 scoops of vanilla ice cream. ginger slaw. Stir Sundae Ice cream sundae with house made Vegetable Stir Fry Seasonal vegetables stir fried sauce, whip cream and a cherry on top. with sweet teriyaki served with jasmine rice. Add chicken or steak for an additional $3.00.

Caesar Classic Caesar salad. House Salad Spring greens, parmesan, croutons and choice of dressing.

THIRD COURSE

Chicken Alfredo Grilled chicken with alfredo and cavitappi pasta with mushrooms, bacon topped with parmesan cheese.

Spokane and North Idaho area’s #1 rated Thai & Asian restaurant. Thai, Asian & More...with something for everyone. 2010 N 4th Street | Mon - Thurs Open - 9pm, Sat & Sun Open - 9:30pm

COEUR D’ALENE

THAI BAMBOO RESTAURANT | 208.667.5300

per person

CUISINE THAI

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crispy Spring Rolls Tasty combination of vegetables and Thai spices hand-rolled in a thin wrapper, deep-fried to a golden brown and served with plum sauce.

Phad Thai Stir-fried rice noodles and eggs in Thai Bamboo’s signature phad Thai sauce. Topped with ground peanuts and garnished with cabbage and shredded carrots.

Fried Banana Fresh banana hand-rolled in wonton wrappers, deep fried and served with caramel drizzle.

Butterfly Wontons Crab meat & cream cheese stuffed wontons, deep-fried to a golden brown, and served with plum dipping sauce.

Golden Cashew Nut Your choice of meat sautéed with cashews, bell peppers, onions, green beans, and Black Sticky Rice Pudding Warm black Thai carrots in a chili sauce. sticky rice pudding topped with coconut milk and Red Curry (Gaeng Gai) Red curry with coconut palm sugar. milk, bamboo shoots, bell peppers and fresh Thai basil. Choice of chicken, tofu or mixed veggies (not available with beef or pork).

Potstickers Marinated chicken, pork, herbs, and sesame oil wrapped in a shell and pan-fried to a golden brown. Served with our house-made dumpling sauce.

Mango White Sticky Rice Sweet white sticky rice warmed and topped with fresh cool mango slices, coconut milk, palm sugar and toasted sesame seeds.

Spokane and North Idaho area’s #1 rated Thai & Asian restaurant. Thai, Asian & More...with something for everyone. SPOKANE - NORTHEAST

THAI BAMBOO RESTAURANT | 509.777.8424 5406 N Division | Mon - Fri Open -9:30pm, Sat & Sun Open - 10pm

per person

CUISINE THAI

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crispy Spring Rolls Tasty combination of vegetables and Thai spices hand-rolled in a thin wrapper, deep-fried to a golden brown and served with plum sauce.

Phad Thai Stir-fried rice noodles and eggs in Thai Bamboo’s signature phad Thai sauce. Topped with ground peanuts and garnished with cabbage and shredded carrots.

Fried Banana Fresh banana hand-rolled in wonton wrappers, deep fried and served with caramel drizzle.

Butterfly Wontons Crab meat & cream cheese stuffed wontons, deep-fried to a golden brown, and served with plum dipping sauce.

Golden Cashew Nut Your choice of meat sauteed with cashews, bell peppers, onions, green beans and Coconut Flan The Thai version of Creme Brulee. A carrots in a chili sauce. great way to eat coconuts. Red Curry (Gaeng Gai) Red curry with coconut milk, bamboo shoots, bell peppers and fresh Thai basil. Choice of chicken, tofu or mixed veggies (not available with beef or pork).

Potstickers Marinated chicken, pork, herbs, and sesame oil wrapped in a shell and pan-fried to a golden brown. Served with our house-made dumpling sauce.

Mango White Sticky Rice Sweet white sticky rice warmed and topped with fresh cool mango slices, coconut milk, palm sugar and toasted sesame seeds.

18 per person

Fresh Italian Cooking with a Mediterranean twist. Featuring a premium retail wine collection. COEUR D’ALENE

115 S. 2nd Street | Sun- Thur 11am-9pm, Fri-Sat 11am-10pm SECOND COURSE

“Our food is fancy, but your pants don’t have to be”

TITO’S ITALIAN GRILL | 208.765.4000 FIRST COURSE

delicious, local, fresh, creative, friendly

CUISINE ITALIAN THIRD COURSE

Glass Chardonnay 2010 Coeur d’alene Cellars

Artichoke, Spinach, and Mushroom Canneloni Homemade Gelato Sundae Choice of chocolate, Artichoke hearts, spinach, and mushrooms with huckleberry, or vanilla. Tomato Bruschetta Grilled flat bread with roma ricotta-mozzarella cheese and roasted garlic alfredo Apple Crostada Warm apple tart with vanilla bean tomatoes, feta cheese, roasted garlic, kalamata sauce. ice cream and caramel sauce. olives, and balsamic reduction. Italian Sausage and Peppers Cavattapi pasta Stuffed Mushrooms Six Jumbo stuffed mushrooms, with sausage, bell peppers, red onion, home made Tirami-su Layers of espresso soaked cake with with Italian sausage, spinach, garlic, and cheese. marscapone cheese and chocolate ganache. marinara and melted mozzarella cheese. Chicken Parmesan Romano Crusted with melted provolone cheese, marinara, and capellini pasta.

509 838-8338 | 4241 S. Cheney-Spokane Rd. | latahbistro.com

INLANDER RESTAURANT WEEK 2014 45

TOMATO STREET | 509.484.4500

per person

Voted Spokane’s favorite Italian Eatery & Bar. Open kitchen, brick oven and made from scratch menu. SPOKANE - NORTHEAST

6220 North Division Street | Sunday-Thursday 11am-10pm, Friday & Saturday 11am-11pm

CUISINE ITALIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

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

Baked Mostaccioli Alfredo and zesty marinara, roasted chicken and Mostaccioli pasta. Baked with mozzarella, provolone and parmesan cheeses (can be modified to be gluten free).

Grandma’s Bread Pudding Warm homemade bread pudding with golden raisins and cinnamon. Topped with vanilla ice cream.

Minestrone Soup Italian classic served with fresh garlic bread. House Salad Iceberg & 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.

Chicken Parmesan Two breaded chicken breasts sauteed 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.

Burnt Creme Brulee Smooth sweet cream custard topped with crisp caramelized sugar (gluten free). Spumoni Ice Cream A heaping scoop of this classic Italian favorite!

SHRIMP & GRITS

MON WED THUR FRI 11:30AM - CLOSE

TWIGS BISTRO AND MARTINI BAR | 509.232.3376

SAT & SUN

Prepare for a memorable and unique dining experience. Choose one of our 36 signature martinis to compliment your meal.

BRUNCH 9AM-2PM DINNER 4PM-CLOSE ACCEPTING RESERVATIONS FOR PARTIES OF ALL SIZE

CLASSICALLY CONSTRUCTED COCKTAILS

SPOKANE - DOWNTOWN

808 W. Main | 11am-close

Greek Chicken

Tender chicken breast with garlic, kalamata olives, sun dried tomato, artichoke & pesto over angel hair pasta with fresh tomatoes & feta.

CUISINE AMERICAN

SECOND COURSE

THIRD COURSE

Hummus and Grilled Pita Garlic hummus served with pita bread and garnished with diced tomatoes and feta cheese.

Butternut Squash Gnocchi Roasted butternut squash, honey cured bacon, red onions, fresh sage, gorgonzola cheese and potato pasta tossed in a browned butter sauce.

Twigs S’more A lighter version of our famous s’more dessert: Rich chocolate brownie on a graham cracker crust, topped with chocolate ganache and fire roasted marshmallows topped with whipped cream, chocolate and caramel sauce.

Caprese Salad Fresh tomato, fresh basil and fresh mozzarella cheese drizzled with our balsamic vinaigrette. House Soup or Salad Insalada Mista or Toasted Pecan Caesar or Soup of the Day.

Light Pepper Salmon Pan seared filet of wild Alaskan sockeye over wild rice pilaf, seasonal vegetables and a roasted red pepper corn relish drizzled with Creole remoulade. Light Pesto Margherita Chicken A pesto encrusted chicken breast broiled with mozzarella and tomato placed over chive sour cream mashed potatoes, seasonal vegetables and pesto cream finished with a balsamic glaze.

Huckleberry Lemon Drop Cheesecake Huckleberry cheesecake topped with a huckleberry coulis and lemon whipped cream.

SPOKANE - NORTHWEST

1914 N Monroe St | Mon-Thur 11am - 12am, Fri & Sat 11am - 1am, Sun 10am - 10pm

Angel hair pasta with our famous Thai peanut sauce, marinated chicken, mushrooms, julienne carrots, green onions, bean sprouts and a few crushed red peppers. See our listing for more menu options.

808 W. Main River Park Square Downtown Spokane 509.455.4400 www.RockCityGrill.com 46 INLANDER RESTAURANT WEEK 2014

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per person

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Kobe Sliders mini in-house made burgers grilled and topped with smoked Gouda, bacon, shredded lettuce, tomatoes, garlic aioli.

Smothered Chicken 6oz chicken breast topped with honey mustard sauce, bacon, cheddar cheese, baked and served with mashed potatoes and fresh vegetables.

Chocolate Torte served with raspberry sauce Strawberry Shortcake served with fresh strawberries.

Bleu Cheese Fries Basket beer battered fries served with in-house made bleu cheese and smoked Gouda Baked Bolognese Homemade meat sauce tossed Weekly Crème Burlée with fusilli pasta and topped with mozzarella cheese cheese sauce. and baked. Steamed Clams 1lb. clams steamed with garlic, Grilled Mahi Fresh Mahi topped with peach butter, cilantro, house seasoning, lemon juice and salsa served with garlic mashed potatoes and fresh served with french bread. vegetables.

WINDOWS OF THE SEASONS | 509.777.6617 Thai Chicken Pasta

per person

FIRST COURSE

WEBSTER’S RANCH HOUSE SALOON | 509.474.9040

Locally Owned Since 1992

Casual American dining with great views of the Spokane River and Riverfront Park. SPOKANE - DOWNTOWN

303 W North River Dr. | 4pm-10pm Daily

per person

CUISINE AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Windows Winter Salad Baby kale, grapefruit segments, praline walnuts, Boursin cheese and served with a Huckleberry Vinaigrette

Roasted Breast of Chicken Chicken breast with an herb and sundried tomato sausage served with roasted turnips, apples, a caramelized onion relish, tart cherry gastrique and a Glace de Volaille.

Chocolate, Pears and Gorgonzola Cabernet poached pear, petite chocolate decadence, white chocolate macadamia nut crumble, aged gorgonzola and finish with a Grand Marnier creme anglaise.

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Always in reach INLANDER RESTAURANT WEEK 2014 47