Inlander Restaurant Week Guide 2025

Smoked Strawberry Ube Cheesecake Garden Party

DIVERSE FOOD & DRINK SCENE

THE TASTIEST TEN

The sun is setting a few minutes later each day, signaling the awaited end of another cold, dreary Inland Northwest winter. Before we can all gleefully celebrate the start of patio season, there are still plenty more cold days and nights to get through. For at least 10 of them, though, there’s something else to look forward to: the 13th annual Inlander Restaurant Week!

Since 2013, this week-and-a-half long culinary celebration has showcased the region’s favorite restaurants, talented chefs, creative food and beverage producers, along with the many others working behind the scenes to support the hospitality industry’s success.

Restaurant Week’s timing in this dull, final stretch of winter has intention, too, by encouraging diners to get out of the house (as cold as it may be) during an often slow period for eateries and explore a recently opened spot, or make a return visit to a neighborhood favorite. In the decade-plus since the very first Restaurant Week, the event has earned a reputation as the tastiest time of year, one that many of us save up for and strategically plan in order to visit as many places as possible while connecting with friends and family over delicious food and drink.

Now that the 2025 event guide is here, all that planning can commence! Along with the menus for more than 100 participating eateries, you’ll find features on four local chefs and/ or restaurant owners who’ve been working hard behind the scenes for weeks now in preparation, along with suggestions for fun activities to enjoy before or after a meal.

Also learn more about our returning charity partners, Big Table and CDAIDE, which support hospitality workers in times of great need. And meet the team behind Maryhill Winery, this year’s returning Drink Local partner.

Happy dining!

HOW IT WORKS 4

OFFICIAL CHARITY: BIG TABLE 6

DRINK LOCAL: MARYHILL WINERY 8

NEWCOMERS TO NOSH WITH 10, 12

MEET YOUR CHEF/OWNER: JASON REX 14

MUST-TRIES: COZY COMFORTS 16

EVENTS: FOURTH COURSE OF FUN 18

INDEXES: FIND YOUR FAVORITES 20

MEET YOUR CHEF/OWNER: KADRA EVANS 28

MUST-TRIES: SWEET TOOTH SATISFACTION 34

MEET THE OWNER: KORRI M c ELFRESH 40

MUST-TRIES: A TASTY TRIP 46

MEET THE OWNER: TIM O’DOHERTY 52

MUST-TRIES: VEGGIE FRENZY 58

MUST-TRIES: IT’S GRUB TIME 70

Zabuton Steak Spencer’s for Steaks and Chops

HOW IT WORKS

READY

See which menus call to you! All of the three-course menus are included in this guide. You can also search for restaurants by price, neighborhood and cuisine at InlanderRestaurantWeek.com.

SET

Each restaurant’s three-course menu is priced at either $25, $35 or $45. Some restaurants may offer add-ons or upgrades on their menu for a clearly marked price.

Check the menu to see if the restaurant you’ve chosen takes reservations. If they do, make one. Reservations can fill up quickly during Restaurant Week.

GIVE BACK

GO

You already know the price of your meal, but tax and tip aren’t included in that set price. Don’t forget to tip!

DRINK UP

Local just tastes better! So look for the local wine, beer, cider, spirits, seltzer and coffee highlighted on every single menu.

MAKING SENSE OF THE MENUS

DF/GF/GFA/V/V+

There are more vegan, vegetarian and gluten-free options on the menus this year than ever before. Here’s how to read the menus: DF means the dish is dairy-free. GF means the dish is gluten-free. GFA means substitutions are available to make it gluten-free. V stands for vegetarian, while V+ means the item is vegan and entirely plant-based.

RESERVATIONS

We’ve made it easy to support Big Table and CDAIDE when you eat out during Inlander Restaurant Week. Look for the QR codes on every three-course menu. Big Table and CDAIDE provide care for hospitality workers in crisis, assisting with everything from medical and dental care to energy bills.

DOUBLE YOUR DONATION

Donations made to Big Table and CDAIDE during Inlander Restaurant Week will be matched by the STCU Here For Good Foundation. Donations will be matched dollar for dollar up to $10,000.

Not all restaurants take reservations, but if they do, you’ll see “reservations recommended” in red at the bottom of the restaurant’s menu. If you don’t see reservations recommended, then assume this restaurant seats guests on a first come, first served basis.

HOURS

While Inlander Restaurant Week is primarily a dinner event, some restaurants are offering their menus at lunch, too. The hours listed on the menus in this guide outline when the restaurants are serving the three-course menu. You’ll also find a list of all the menus serving their Restaurant Week menu at lunch on InlanderRestaurantWeek.com.

DRINK LOCAL

Inlander Restaurant Week is all about celebrating the incredible chefs and restaurants in our area. It’s also about bringing attention to the incredible beer, cider, wine, spirits and more made right here at home. Look for Drink Local specials on every single Restaurant Week menu. Cheers!

MENU AVAILABILITY

Most participating restaurants will be offering their full menu alongside their Restaurant Week offerings, and others will be limiting availability. Listings for restaurants that are only offering their three-course Restaurant Week menu will be marked “3-Course Only.”

Bulgogi Fajitas Borracho Tacos & Tequileria

SERVING HOPE

BIG TABLE CONTINUES TO HELP THOSE IN THE LOCAL RESTAURANT AND HOSPITALITY INDUSTRY

When Kevin Finch, the founder of local nonprofit Big Table, dined out recently with a friend they received subpar service from their server. He was given a beer instead of the Arnold Palmer he ordered, and there was a lack of attentiveness despite being the only guests in the restaurant.

Instead of responding in anger and blaming the waitress, Finch asked her if she was OK. Stunned, she fled to the back of the house, but later returned to finally answer his question. The next day she was expected to find out if she’d have to return to prison and lose custody of her child.

The hidden harsh realities facing many workers in the hospitality industry are what inspired Finch to found Big Table back in 2009. A former pastor and local food critic, Finch recognized the disproportionate issues facing many working behind the scenes at our favorite bars and restaurants.

the community,” he says.

In Spokane, nearly 24,000 people are employed in the restaurant and hospitality industry. Half of these employees fall below the poverty line and struggle to make ends meet or even keep a roof over their heads.

SUPPORT BIG TABLE & CDAIDE

During Inlander Restaurant Week, diners can scan a QR code on participating restaurants’ menus to be directed to a donation portal for Big Table, as well as CDAIDE in North Idaho, which also supports hospitality industry workers. Additionally, STCU’s Here For Good Foundation is matching all donations made to these nonprofits during Restaurant Week, up to $10,000. It’s easy to dine out and do good!

“I realized that everyone had a smile on their face — they all had jobs — but behind those smiles was a more concentrated need than I saw anywhere else in

In fact, more than 50% of the referrals Big Table received in 2024 were due to housing instability or homelessness.

Danielle Gonzales teaches culinary classes to local high school students and received Big Table’s help in 2024 when she was working as a sous chef. Gonzales struggled to find housing for herself and her child after breaking up with her long-term partner.

“I was in crisis, and I didn’t know what Big Table did. I knew about their dinners, but I didn’t know about what they actually did for the community out there,” she says. “I was about to become homeless and I let my boss know, and he referred me there, and I’ve had a great connection with them ever since.”

Gonzales’ care coordinator, Miranda Clott, connected her with Village Cohousing Works to secure Gonzales her own brand-new manufactured home.

Big Table also presented Gonzales with various gift cards to help her furnish her home.

Chris Deitz, Spokane’s city director at Big Table, reiterates that about half of its direct care dollars go toward alleviating housing insecurity.

“I got involved with Big Table 10 years ago, coming from [a few] restaurants I cooked at” in the area, he says. “So, for me, it’s been personal to get to support folks that work in the restaurant and hospitality industry.”

True to its name, Big Table started around a table. For the first of many quarterly dinners, Finch invited chefs and others in the restaurant and hospitality industry to be “wined and dined.”

“I just handed out those three-by-five cards and said, ‘If you know someone that’s hurting, put their name down and put your name down so we can call you first and find out more details, and then we’ll do something about it,’” Finch says.

It was in this way that Finch organically created Big Table’s care referral model.

“Somebody cannot come and plead their case to us, but rather it’s that coworker, it’s that manager, it’s that friend that sees the need and reaches out on their behalf,” Deitz says. “Because we have found those most in need aren’t the ones actually asking for help.”

In 2024, Big Table received 592 new referrals and supported 1,167 recipients. This includes Big Table’s expanded reach across the U.S., with outposts in San Diego, Colorado Springs, and Nashville, Tennessee.

“The need is everywhere. The need is not unique to Spokane in the restaurant hospitality industry, if you look at the U.S. as a whole,” Deitz says. “And so we could be anywhere that has somewhat of a significant restaurant and hotel scene.”

While issues facing hospitality workers are similar across the nation, the generosity of Spokane donors stands out.

“Our experience here in Washington was that Spokane is an incredibly generous town in a way that when we had a team in Seattle for six years, we didn’t see the same level of generosity in Seattle even though there’s more money over there,” Finch says.

While donations are kindly appreciated, there are also other ways to be part of the lasting change Big Table envisions for the restaurant and hospitality industry. Among those suggestions are simple acts like leaving a kind note on your receipt to “adopting” a local restaurant with friends and providing intentional care.

Whose day will you brighten during this Restaurant Week? 

From left: Big Table’s Chris Dietz, Jill Lemon and Kevin Finch

$25 PER PERSON THREE-COURSE MEAL

$25 PER PERSON THREE-COURSE MEAL

$35 PER PERSON THREE-COURSE MEAL

$45 PER PERSON THREE-COURSE MEAL

DRINK LOCAL PARTNER

per week. There’s also a 4,000-seat bowl at the Goldendale estate, which has hosted national touring acts like Santana, Counting Crows, Train, and Earth, Wind & Fire through the years.

“Wine is one thing,” Leuthold says. “Music is something else. Combining them creates a whole new genre of an experience.”

Today, the Leutholds spend a good chunk of time each year in Spokane.

MARYHILL WINERY

LEARN MORE ABOUT THE CULTURE THAT INFORMS

MARYHILL WINERY’S INVOLVEMENT WITH THE SPOKANE COMMUNITY

Craig and Vicki Leuthold’s wine journey began back in 1985.

It was then the young couple first visited California’s Napa Valley where, Craig says, “We lost our taste for lambrusco.” The sweet rendition that Italian wineries shipped to the United States at the time was popular, in part, due to its low price point.

As the Leutholds pursued their careers, their interest in wine did not wane. Just the opposite. Later they spent time as members of the North Idaho Enological Society, which helped them expand and refine their palates. And in 1999, they pooled their resources to found Maryhill Winery in Goldendale, Washington, opening to the public on Memorial Day weekend of 2001.

While that initial Napa trip included visits to celebrated estates like Grgich Hills, it was a stop at V. Sattui Winery that “planted the seed for doing something ourselves,” Craig Leuthold recalls. “They had a big selfservice deli and a huge outdoor lawn with lots of picnic tables. Their license was grandfathered, so it was the only place in the valley where you could buy a bottle of wine and consume it on the grounds. And they had so many different types of wine. When we decided to go forward, Vicki reached out to Daryl Sattui (grandson of the estate’s namesake) to pick his brain.”

What emerged was a vision to create a destination winery, something rare then in Washington state and nonexistent in far southern Washington.

“The first growth spurt of wineries in Washington took place around Walla Walla and Yakima,” Leuthold

says. “We wanted to build our winery in a place where people could access it from a major metro area and make a day trip out of it. Goldendale seemed perfect because of its proximity to Portland,” about 90 minutes west. “We thought it would be nice to give the people some alternatives to pinot noir,” the variety most widely planted in Oregon.

Maryhill Winery started small with a handful of releases and expanded gradually as the Leutholds developed relationships with grape growers. The winery certainly doesn’t make every type of wine possible, but it does offer 60 distinct bottlings, a mix of blends and 100% varietal wines, including a number rarely seen in Washington.

When the Leutholds decided to open satellite tasting rooms in urban areas — including Spokane in November of 2017 — they knew that simply pouring samples of their wines would not suffice.

“A carefully curated food-and-wine experience is necessary, especially with the younger generations,” Leuthold explains. “That’s why each tasting room [Spokane, Vancouver and Woodinville] has a full-service kitchen. We have about 25 selections on the menu. About 12 are core items at all the tasting rooms, and the rest are up to the culinary teams to decide what’s appropriate for their market. On the menu, we always suggest a wine pairing for each item.”

Music is another staple at Maryhill, with each tasting room hosting live performances two or three times

“I first came to Spokane after graduating from Washington State,” Leuthold says. “It’s where I fell in love with the four seasons and fell in love with my wife.” It’s also where their love of animals has prompted them more recently to help fund the Spokane Humane Society’s animal transport van. Proceeds from the sale of two private-label wines, Rescue Red and Rescue White, go toward Humane Society pursuits.

Supporting Inlander Restaurant Week as the event’s Drink Local sponsor is another way the Leutholds give back to the Spokane community. Watch for Maryhill offerings on menus throughout this Guide.

“This place is important to us,” Leuthold says. “We have roots and memories here. That’s why we want to help create memories for everyone who visits our tasting room. We want to create close relationships.” Not to mention help others move on from lambrusco. 

THE WINEMAKER’S FAVORITES

Maryhill Winery makes 60 distinct bottlings each year. Here are three of winemaker Richard Batchelor’s current favorites:

z 2021 PROPRIETOR’S RESERVE CHENIN BLANC, ROZA HILLS. “This full-bodied white is a versatile favorite, with vibrant fruit flavors,” Batchelor says. “It’s great on its own or with food (scallops, trout, salmon). It is really the perfect wine for any occasion.” ($34)

z 2020 CARMÉNÈRE, ELEPHANT MOUNTAIN. “Carménère delivers a twist with its silky, round tannins and plenty of rich, ripe fruit. A wine that stands out.” (Club exclusive)

z 2019 CABERNET SAUVIGNON, ELEPHANT MOUNTAIN. “Bold, this cabernet sauvignon is perfect for the colder months. With robust tannins and a hearty profile, it carries well with many dishes.” ($57)

Maryhill Winemaker Richard Batchelor

Craig and Vicki Leuthold

FOOD THEN FOX

FEBRUARY 27

Stavros Halkias

Grab some dinner, then head over to The Fox for a show !

MARCH 1 - 2

Spokane Symphony with Violinist Gabrielle Després

MARCH 5

Black Jacket Symphony: The Beatles’ “Abbey Road”

MARCH 7

Bored Teachers: The Struggle is Real!!

MARCH 8

Justin Willman: Illusionati Tour

NEWCOMERS TO NOSH WITH

INLANDER RESTAURANT WEEK 2025 FEATURES 20+ BRAND-NEW AND FIRST-TIME PARTICIPANTS FOR DINERS TO DISCOVER

One of diners’ favorite things about Inlander Restaurant Week is that it offers a great chance to get out and try new places. For those looking to check out the region’s newest eateries, as well as some that are participating in the event for the first time (or returning after a hiatus), there are lots of options.

Several newly opened restaurants since last year’s event are diving in head first, ranging from pizzerias to craft breweries to fine dining. To make the most of the experience, consider going with a group to sample a variety of dishes from among the participating eateries’ fixed-price, three-course menus. The hardest part, now, is up to you. Which will you choose?

FOR THE LOVE OF GOD BREWING & PIZZA

Located in Northwest Spokane’s charming Audubon neighborhood, For the Love of God Brewing & Pizza has been bringing IPAs, lagers and a wide selection of sours to the Inland Northwest since opening in 2019. The family friendly brewery’s $35 menu is available for lunch and dinner, and features small plates like breadsticks, artichoke dip and Caesar salad to whet palates for the main course, a crispy-crusted Neopolitan-style pizza. For Restaurant Week, choose from traditional Margherita, sausage mushroom or the creative butternut squash. End your meal with housemade gelato, and maybe another pint of beer like the Guava Guava sour, brewed with pink guava, vanilla beans and milk sugar.

EMRYS BEER & MEAD WORKS

Opening last June in Liberty Lake’s NoLL (short for North Liberty Lake) hub of the city’s River District, Emrys is bringing mead to the forefront of the Inland Northwest’s beverage scene. The meadery resurrects the historically crafted honeybased alcohol, but pairs it with ooey-gooey smashburgers and other handhelds. As you enjoy the “nectar of the gods,” munch on Emrys’ $25 gastropub menu. Available for lunch and dinner, start off with their loaded fries, house pretzels or rotating soups. The second course brings smashburgers and more. Then get your sugar kick from a soda float, bread pudding or chocolate pie. Don’t forget to taste history with a pint of their housemade mead or beer.

CENTENNIAL RESTAURANT

Inside the Centennial Hotel on the North Bank of the Spokane River, the Centennial Restaurant offers an upscale dining experience paired with great riverside views. Its $35 dinner menu (available daily from 4-10 pm) starts with your choice of caprese salad, sunchoke soup or bacon wrapped shrimp stuffed with brie. The main course is going more of a handheld route, with banh mi or Cajun chicken sandwiches, as well as a rib plate. For the cherry on top, revel in the Centennial sundae, bread pudding or beignets, a deep-fried French pastry.

INDICANA

Bringing Mexican-Indian fusion food to Spokane’s South Perry District, Indicana was opened in October 2024 by chef Noreen Hiskey and her business partner (and former Spiceology CEO) Chip Overstreet. Indicana brings out the best of both cuisine’s flavors with creative combinations. To sample its $45 Restaurant Week menu, it’s best to make a dinner reservation (4-9 pm) to ensure your seat. For starters, options include the curry “rip and dip,” crispy cauliflower and choripán, a crusty bread filled with manchego cheese and topped with chorizo. The main course highlights Indicana’s mango enchiladas, tamarind glazed pork ribs and popular banana-leaf-wrapped salmon. Satisfy your sweet tooth with chai tres leches or mango lassi panna cotta for dessert.

MORTY’S TAP & GRILLE

The perfect place to bring your family or watch the game, Morty’s Tap & Grille has been an upper South Hill staple since 2007. While beloved for its casual pub food fare served across all three meals of the day, Morty’s $25 Restaurant Week menu takes things up a notch with appetizers like crostini topped with whipped brie and a housemade Jack Daniel’s candied bacon jam, blue cheese steak medallions, or roasted Brussels sprouts. Dig into their balsamic steak sandwich, crispy pork chop, or fish and chips for your entree. Dessert offers childhood favorites like a waffle crisp sundae, mason jar mud pie and root beer float.

PURE NORTHWEST

Taking over the former home of the Red Lion Pub in downtown Spokane, Pure Northwest was started by four friends who’ve long worked together in the local restaurant industry. They redesigned the wood-paneled pub into a more sophisticated atmosphere, where beautiful cocktails and tasty trendy bites — all inspired by the Pacific Northwest — are now served. Pure Northwest’s $35 Restaurant Week menu is available for dinner, between 6 and 9 pm. On the menu is a popular old Red Lion appetizer of fried bread, along with soups, salads and pasta to leave guests feeling full and happy.

Butternut Squash Pizza with Pepperoni and Ricotta For the Love of God Brewing & Pizza

NEWCOMERS TO NOSH WITH

THE BOARD ROOM AT SWING LOUNGE DOWNTOWN

NEW IN 2025

• Arrowhead Pizza

• Backyard Public House

TORRA TEA

Tea and whiskey lovers alike are in for a treat with this new Scottish-inspired high tea shop and craft cocktail bar in Spokane Valley. Torra Tea’s $45 menu transports diners to the Highlands with sausage rolls, savory pies and more. For dessert, enjoy cranachan, a Scottish cream dessert with raspberries, mini cakes and tarts. Sip on craft cocktails like an Earl Gray martini using the local Revival Tea Company’s blend for a tipsy tea time.

SAUCED!

Serving hot and thick Detroit-style pizzas, Sauced! was opened inside YaYa Brewing Co.’s Spokane Valley taproom last summer by the ownership team behind downtown’s Heritage Bar & Kitchen. True to its name, Sauced! is bringing all the sauces for your dipping pleasure. Its $25 Restaurant Week menu includes plenty of deep-fried goodness like onion rings and crispy chicken wings. The main course showcases Sauced!’s garlic parmesan sauce pizza with beef and other toppings, and a red sauce pie with crispy fried chicken. There’s also a meatball submarine sandwich. If you’re a carb lover (who’s not?), go for the fried bread dessert with cinnamon and sugar and either a berry reduction or a chocolate drizzle on top.

Enrolling K-10

now through March 17

Work up an appetite with screen golf at the Swing Lounge Downtown and then head to the Board Room to dive into a three-course menu ($35) of pub-grub favorites like chicken wings, pulled pork sliders, smashburgers, pork tacos and quesadillas. For the final course, pick either cheesecake with blackberry lemon compote and chocolate drizzle, or, if you’re 21 or over, maybe the “Skrew & Brew” night cap, a combo of Screwball peanut butter whiskey and cold brew coffee. Golfing is not required to dine, but if you think the odds are in your favor — or maybe your stomach is just stuffed to the brim — enter into Swing’s golf contest for your third course instead and get three swing attempts to win $300+ in prizes.

TONY’S ON THE LAKE

Nestled on the east side of Lake Coeur d’Alene, Tony’s on the Lake offers diners scenic views while noshing on Italian-inspired cuisine and sipping on wine from its extensive offerings. Tony’s $45 Restaurant Week menu includes appetizers like housemade meatballs, salad and arancini. For the second course, dig into gnocchi Bolognese, halibut or baseball sirloin. Coffee lovers can delight in their traditional tiramisu for dessert; there’s also panna cotta with a strawberry basil compote. When life gives Tony’s lemons, they make limoncello cheesecake — the final dessert offering on their Restaurant Week menu. 

• The Board Room at Swing Lounge Downtown

• Borracho Tacos & Tequileria

• Centennial Restaurant

• The Dam Restaurant & Bar

• Emrys Beer & Mead Works

• Flatstick Pub

• For the Love of God Brewing & Pizza

• Garden Party

• Hang 10 Hawaiian BBQ Press Public House

• Hula Pot

• Indicana

• Morty’s Tap & Grille

• North Hill on Garland

• Ponderosa Bar & Grill

• Pure Northwest

• Saranac Public House

• Sauced!

• Tony’s on the Lake

• Torra Tea

• Vaqueros Mexican Restaurant and Taqueria

Tart Trio

Torra Tea

MEET YOUR CHEF/OWNER

JASON REX

THE CULINARY FORCE BEHIND COEUR D’ALENE’S COLLECTIVE KITCHEN GETS CREATIVE WITH BISTRO CLASSICS

Jason Rex has been a player in the Inland Northwest’s culinary scene for nearly two decades. In 2007, he opened Scratch restaurant in downtown Spokane with his business partner, the late Connie Naccarato. He then opened a second Scratch location in Coeur d’Alene, which he rebranded as Collective Kitchen back in 2016 with a focus on bistro-style fare.

RESTAURANT WEEK: When and why did you choose to become a chef?

REX: Just been a cook my whole life. My grandma was a chef, and I just kind of followed in her footsteps and just kind of loved serving the public and creating new dishes and kind of having the freedom of creativity.

Did the menu change much when you changed Scratch to Collective Kitchen?

Yeah, I changed it from Scratch to Collective Kitchen to kind of be more of a bistro feel. So we went from a lunch menu and a dinner menu to basically like a bistro menu. It’s kind of like all day — you get burgers all day — like more cost-effective food.

What is your culinary philosophy?

It has definitely changed throughout the years, especially from being a chef to a chef/owner. But,

really, it’s always been to give the public what they want and as fresh and local as possible.

What is special or unique about the region’s culinary scene right now?

I think everything was kind of stagnant for a while over the last two to three years, and I think we’re just kind of coming out of it and definitely seeing more creative, trendy [food] whether it’s like a bar bistro or like high-end.

What are some of the biggest challenges the restaurant industry is currently facing, and how are you responding?

I think it really comes down to cost of products and goods and trying to figure out how to not price yourself out of business. You know, in Coeur d’Alene it’s really difficult because in the summertime we’re so busy every seat is full from open to close. In winter it’s just slow.

Who are some of your culinary heroes or biggest influences, and why?

I mean, it’s cliche, but I just like old-school Anthony Bourdain. But, other than that, just like friends and buddies and other chefs. Even the chef in the back, Randy, I feel like I’ve learned something from everybody.

PARTICIPATING RESTAURANTS IN NORTH IDAHO

• 315 Cuisine

• Anthony’s at Coeur d’Alene

• Arrowhead Pizza

• Bardenay Restaurant

+ Distillery

• Beverly’s Restaurant

• The Burger Dock

• The Cedars Floating Restaurant

• Chinook Steak, Seafood, and Pasta

• Cochinito Taqueria

• Collective Kitchen

• The DAM Restaurant & Bar

• De Leon’s Tex-Mex Grill

• Dockside Restaurant

• Flame and Cork Woodfired Restaurant

• Honey Eatery and Social Club

• Hula Pot

• Iron, Wood & Ice Urban Kitchen & Bar

• India House

• Little Dragon Eatery

• MacKenzie River Pizza, Grill & Pub

• The Mango Tree

• Red Tail Bar & Grill

• Republic Kitchen & Taphouse

• Satay Bistro

• Seasons of Coeur d’Alene

• Stylus Wine and Vinyl Bar

• Sweet Lou’s Restaurant + Tap House

• Terraza Waterfront by De Leon’s

• Thai Bamboo Coeur d’Alene

• Tito’s Italian Grill & Wine Shop

• Tony’s on the Lake

• Vicino Pizza

• Vine & Olive Eatery and Wine Bar

What are you most looking forward to during this year’s Inlander Restaurant Week? It’s kind of the kickoff to spring, so we go through Restaurant Week, and then like a week later our patios are open. That’s what I really look forward to because it’s a sign of the sun coming up, that’s kind of how I look at it. Like the dark, gloomy days of winter transitioning into spring and summer.

“I really look forward to [Restaurant Week] because it’s a sign of the sun coming up.”

Is Restaurant Week a good time to test demand for certain menu items?

Absolutely. It’s always a good opportunity to be able to create and try new items because you know they are going to sell, and then you’re also going to get enormous feedback because you have every realm of person coming into the restaurant. People that have never been here before or people that have been here 200 times, and it’s always really nice to get that feedback. 

The caption goes here. |FULL NAME PHOTO

MAR 4

MAR 11

MAR 14

We recommend pairing the classic and complex sound of STYX with a robust dark chocolate cake and the aged Scotch of your choice.

There’s nothing like a HEART ballad to cry along with. It’s even better when paired with a hot fudge sundae and a Black Russian.

KELSEA BALLERINI'S pop-country sound shines when enjoyed with a crisp sangria and a sweet, berry cobbler.

MAY 21 You’re going to love DIANA KRALL’S smoky, sultry croon along with a dessert classic—creme brulé and a snifter of brandy

MENU MUST-TRIES

COZY COMFORTS

NOSTALGIC NOSHINGS THAT WE CAN’T GET ENOUGH OF

Whether it’s food that satisfies your inner child or serves as a go-to cure for whatever ails you, there are plenty of hearty comfort foods on this year’s Inlander Restaurant Week menus. There’s nothing like cheese to get a dopamine fix. THE MELTING POT takes the holy grail of comfort food, mac and cheese, and turns it into a fondue that has a five-cheese blend with macaroni noodles, bacon and shallots. If you enjoy cheese in all forms, be sure to also try the garlic cheese curds at PONDEROSA BAR & GRILL. The Wisconsin white cheese curds are breaded in garlic and come with Ponderosa’s boomboom dipping sauce.

Nothing is quite as comforting as a homemade meal. Indulge yourself in MAMMA MIA’S homemade pasta, like the chicken ravioli Florentine; add meatballs or Italian sausage if you want a protein boost. Their arancini — deep-fried risotto balls filled with mozzarella cheese — is also a cozy appetizer.

hand pie of juicy, tender beef baked in pastry dough also doesn’t disappoint.

CHOWDERHEAD touts one of the comfiest menus around with its stroganoff baked potato and, of course, the clam chowder made New England-style with fresh herbs and oyster crackers.

Creamy Donegal Bay clam chowder from SHAWN O’DONNELL’S AMERICAN & IRISH PUB also hits the spot. Not feeling something soupy? The Irish eatery’s chicken pot pie gives the best of both worlds with its tender, shredded chicken and veggies in gravy, all topped with a flaky puff pastry. Or maybe the restaurant’s signature corned beef and cabbage will ring true. You can’t go wrong with tender beef, braised cabbage and potatoes. 

New to the food scene, TORRA TEA’S menu is packed with rich, carby items like their ham and gouda galette and Scottish sausage roll. NORTH HILL

ON GARLAND’S beef Wellington

Mac & Cheese Fondue

The Melting Pot

Chicken Pot Pie

Shawn O’Donnell’s

SPOKANE IS ALL ABOUT

WOMEN IN SPORTS

Spokane is stepping up to celebrate the power of women in sports, and you're invited! From game-changing tournaments to inspiring conversations, here's what's happening:

MARCH 5-8

2025 WIAA Hardwood Classic: Girls State 1B/2B Basketball Championships

Local talent takes center court.

MARCH 8-9

2025 Washington State Middle School Girls Basketball Championship

Watch Washington's top high school basketball talent battle it out for the title!

MARCH 22-24 & MARCH 28-30

Pacific Northwest Qualifiers

One of the nation’s premier volleyball tournaments where teams compete for a chance to go to the Girls National Championships.

Beyond the Baseline Women’s Panel Join thought leaders sharing their stories and impact.

MARCH 28-31

NCAA Women’s Sweet 16 & Elite 8

Watch the country’s top teams punch their ticket to the Final Four. Be part of the action!

Block Party

Celebrate with food, fun, and community vibes.

APRIL 4-6

USA Women’s Wrestling

Watch the best in the country leave it all on the mat at the National Championships & World Team Trials.

Don’t miss a minute of the action! Scan for tickets and event details or visit championwomensports.com

spokanesports.org

@spokanesports

FOURTH COURSE OF FUN

NEED SOMETHING TO DO BEFORE OR AFTER YOUR THREE-COURSE MEAL? CHECK OUT THESE EVENTS

SAMURAI, SUNRISE, SUNSET

The Northwest Museum of Arts & Culture is bringing the fascinating world of samurai warriors to Spokane with its new spring exhibition, “Samurai, Sunrise, Sunset.” Exploring the powerful military class that ruled Japan for over 700 years, the show features personal items, armor and weaponry which tell unique stories via intricate craftsmanship and details. Complementing the exhibit is also “The Evolution of the Japanese Sword,” which focuses on the centuries-old technique of Japan’s master metalsmiths and features about a dozen swords, including one dating back to the 11th century. Open Tue-Sun from 10 am-5 pm through June 1, $9-$15, Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)

Annie at the First Interstate Center for the Arts, Feb. 28-March 2

EVERY BRILLIANT THING

There’s something so classic about dinner and a show. Make your Inlander Restaurant Week even more special by seeing this production of Every Brilliant Thing put on by a budding local theater company, Theater on the Verge. The debut production tells the story of a young boy who creates a list of everyday things that bring him joy in a desperate attempt to lift the spirits of his depressed mother. Over the years, the list grows and so does he as he confronts life head-on. Feb. 27-March 15, Thu-Sat at 7:30 pm, $35, Hamilton Studio, 1427 W. Dean Ave. theaterontheverge.com

ANNIE

The classic tale of little orphan Annie has reminded generations of people that hope and determination will take a person farther in life than many of us can imagine. This Best of Broadway show’s run at the First Interstate Center for the Arts features classic songs like “It’s A Hard Knock Life,” “Tomorrow,” “You’re Never Fully Dressed Without a Smile” and the ever-hilarious “Little Girls.” Channel Annie’s relentless optimism for a night you won’t forget any time soon. Feb. 28-March 2, Fri-Sat at 7:30 pm, Sat at 2 pm and Sun at 1 pm, $50-$90, First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. broadwayspokane.com

SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS

Hockey is one of the most exciting sports to watch live. Sure, watching from the comfort of your warm living room on TV is all fine and dandy, but the energy in the Spokane Arena during a Spokane Chiefs game is unmatched. Cheer on your local team as they face the Seattle Thunderbirds on the ice and say hi to the team’s mascot, Boomer, as he riles up the crowd. Promotions during this game include the Numerica Hockey Skate Bank Giveaway. Sat, March. 1 at 6:05 pm, $12-$40, Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (509-279-7000)

BLACK JACKET SYMPHONY: THE BEATLES’ ABBEY ROAD

Ask anyone, The Beatles’ album Abbey Road is one of the most iconic pieces of sonic mastery created in the last century. It’s also an album that you absolutely have to listen to in order. None of that shuffling business! The Black Jacket Symphony is performing the classic album live in its entirety — note for note — plus a smattering of The Beatles’ greatest hits. From “Come Together” to “Her Majesty,” this is a can’t-miss experience for any Beatles fan craving a taste of Beatlemania. Wed, March 5 at 8 pm, $42-$48, Fox Theater, 1001 W. Sprague Ave. foxtheaterspokane.org (509-624-1200)

FIRST FRIDAY

Get a taste of what Spokane’s art world has to offer at multiple First Friday events across the downtown core and beyond before getting a taste of what the culinary scene has in store at your Restaurant Week reservation. This citywide event features art from some of the most talented creatives in the area. Pop into businesses and art galleries to discover new artists and familiar names alike. Check the Inlander’s online events page (Inlander. com/events) for a list of shows and locations. Fri, March 7, most receptions from 5-8 pm, Free. Locations vary; event map at firstfridayspokane.org.

SCENIC HOT COCOA CRUISES

Couldn’t resist a trip out to Coeur d’Alene for a participating restaurant’s delicious menu? Congrats, you’ve found yourself at one of the region’s most breathtaking lakes. Enjoy the scenic views of Lake Coeur d’Alene while sipping rich hot chocolate from the comfort of one of six Coeur d’Alene cruise ships. For 90 minutes, kids can enjoy a hot chocolate bar bursting with tempting topping options while adults can indulge in a selection of spiked drinks. Every Fri-Sun in February and March at 12:30 and 2:30 pm, $12.50-$17.50; kids 5 and under free, Coeur d’Alene Resort, cdacruises.com

GREGORY DILLON

If you’re into live music, make sure to stop by Spokane’s newest music venue, The Chameleon, before or after your Restaurant Week reservation for a slice of sonic goodness from Gregory Dillon. The singer-songwriter has been serving up ’80s-inspired synthpop tunes since his 2018 debut single “Alone With You.” The intimate venue is the perfect spot for Dillon to belt his anthemic discography and a great place to experience music while supporting the local scene at the same time. Sun, March 2 at 7 pm, $15-$18, 21+, The Chameleon, 1801 W. Sunset Blvd. chameleonspokane.com

DELICIOUS is downtown

Experience dining in downtown Spokane with a diverse selection of restaurants, offering distinctive flavors and exceptional service found only in the heart of the city.

because spokane is

explore downtown at downtownspokane.org

Spokane Chiefs at Spokane Arena, March 1

DIRECTORY BY AREA

Airway

Coeur

DIRECTORY BY CUISINE

1898 PUBLIC HOUSE

Next-level upscale dining using locally sourced ingredients NORTH SPOKANE AMERICAN $ 45

FIRST COURSE

Ahi-Poke Tostada Stack Marinated ahi-poke, pickled cucumbers, avocado, wonton tostada crisps, togarashi aioli, tobiko, herb oil and chili oil

Smoked Chicken Croquette Smoked chicken, white cheddar, smoked gouda, garlic mashed potato filling, crispy and golden fried with harissa cream sauce, parmesan cheese, herb oil

Kale & Brussels Sprouts Salad Chopped kale, shredded Brussels sprouts, grated white cheddar, toasted almonds, crispy pancetta, lemon-shallot vinaigrette GF

SECOND COURSE

Top Sirloin Char-broiled sirloin, pomme puree, grilled asparagus, wild mushroom demi-glace GF

Roasted Chicken Roasted French-cut chicken breast, creamy parmesan polenta, vegetable medley, brown sage butter, toasted pine nuts

Pork Belly Gochujang Pasta Udon noodles, creamy gochujang sauce, shitaki mushrooms, bok choy, red peppers, green onion curls, crispy pork belly, furikake

THIRD COURSE

Dubai Chocolate Croissant Filled with tahini and pistachio kataifi, topped with pistachio cream, chopped pistachios, chocolate sauce

Tres Leches Sponge cake soaked in evaporated milk, condensed milk and whole milk, topped with homemade whipped cream and toasted coconut flakes

Crème Brulée Classic French crème brulee, fresh mixed berries, whipped cream GF

DRINK LOCAL

First Bloom Browne Family vodka, triple sec, house-made sweet and sour, fresh cucumber and mint, bitters $14

3-COURSE

2010 W. Waikiki Rd. (509) 466-2121 Menu served Mon-Thu 11 am-9

315 CUISINE

Flavorful international cuisine alongside beautiful craft cocktails COEUR D’ALENE

FIRST COURSE

Tuscan Portobello Portobello mushroom brushed with garlic butter, baked and stuffed with fresh tomatoes, mozzarella, kalamata olives, and capers GF V – Add garlic shrimp skewer $10

Bang Bang Crispy Cauliflower Buttermilk battered fried cauliflower tossed in Asian sweet chili sauce GF V – Add garlic shrimp skewer $10

Pommes Fondant Tender potatoes braised in herbed butter and stock, served with pickled shallots, pancetta, thyme, garlic lemon aioli, pickled mustard seeds GF – Add garlic shrimp skewer $10

SECOND COURSE

Chimichurri Flank Steak Micro cilantro garlic rice, chimichurri, curtido, tomato confit, cooked rare to medium rare GF – Upgrade to Filet Mignon $30

Espresso Steelhead Espresso spice rub, maple lemon glaze, roasted beetroot cream purée, crispy fingerling potatoes, seasonal vegetables, orange fruit caviar GF

Apple Glazed Pork Belly Apple cider glazed pork belly served with garlic smashed potatoes, jicama, curtido slaw, pickled mustard seeds, apple butter, feta cheese GF

THIRD COURSE

Mountain Berry Sorbet A perfect blend of berries puréed into a smooth sorbet GF V

Molten Chocolate Cake Classic molten lava cake served with vanilla ice cream

Pineapple Upside Down Cake Pineapple cake seved with coconut rum semifreddo

DRINK LOCAL

Mountain Mist Martini Dry Fly Huckleberry Vodka, fresh lime juice, fresh lemon juice, huckleberry cordial, garnished with lime wheel $15

3-COURSE ONLY • RESERVATIONS RECOMMENDED

24 TAPS BURGERS & BREWS

Featuring gourmet burgers and local craft brews

DOWNTOWN SPOKANE AMERICAN $25

FIRST COURSE

House or Caesar Salad House: romaine, shredded cheese, tomatoes, croutons and choice of ranch, blue cheese, honey mustard, or 1000 Island dressing. Caesar: romaine, parmesan cheese, croutons, Caesar dressing V – Add grilled chicken $4.75

Broccoli Cheddar Soup Homemade broccoli cheddar soup

Chips and Salsa Homemade tortilla chips served with homemade salsa V – Add guacamole $2

SECOND COURSE

The Infusion Burger Burger patty infused with shredded cheese, sour cream, ranch seasoning, and bacon bits, topped with cheddar cheese and onion straws. Served with hand-cut fries – Sub sweet potato fries, tots, or side salad $1

Southwest Pretzel Dog Polish sausage, beer cheese, bell pepper relish, and sour cream on a pretzel bun. Served with hand-cut fries – Sub sweet potato fries, tots, or side salad $1

Veggie Burger Black bean patty, lettuce, homemade garlic mayo topped with cheddar cheese, tomatoes, and red onions. Served with hand-cut fries V – Sub sweet potato fries, tots, or side salad $1

THIRD COURSE

Huckleberry Cheesecake Homemade huckleberry compote drizzled over a slice of vanilla cheesecake V

Cinnamon Sugar Doughnuts A deep-fried doughnut tossed in cinnamon sugar, served with caramel V

Espresso on the Rocks Blue Spirits espresso vodka, Kahlua coffee liquor, homemade simple, cold brew V

DRINK LOCAL

Local Craft Brews Try one of our 12 local craft brews on tap $7.50

825 W. Riverside Ave. (509) 309-3103

Menu served Sun-Thu, 11 am-9 pm; Fri-Sat 11 am-10 pm

AMBROSIA BISTRO &

FIRST COURSE

Roasted Beet Salad Roasted beets, arugula, orange, shallot and pistachio over honey whipped ricotta GF V DFA

Red Pepper Toast Grilled sourdough topped with sweet pepper sauce, feta, Italian sausage, marinated peppers, and basil

Butternut

Sole Pan-seared sole with parsley velouté over black lentils and roasted carrots

Pork Marsala Grilled pork medallions with creamy marsala mushroom sauce over smashed new potatoes and roasted carrot

THIRD COURSE

Salted Chocolate Torte Dark chocolate and coconut milk ganache, cookie crust, coconut caramel and sea salt GF V+ DF

Orange Creamsicle Dome White chocolate dome filled with orange curd and vanilla mousse with graham crust GFA

Bread Pudding Flash-fried bread pudding rolled in cinnamon and sugar, with bourbon ice cream and caramel

DRINK LOCAL

Ambrosia Bistro Red Created specially for Ambrosia Bistro by Arbor Crest $10

ANTHONY’S AT SPOKANE FALLS & ANTHONY’S AT COEUR D’ALENE

Superior service and exceptional seafood with waterfront views SEAFOOD $ 45

FIRST COURSE

Two Fresh Oysters Chef’s choice oysters GF DF Classic Caesar Salad Crisp romaine, homemade dressing and croutons finished with parmesan GFA

Anthony’s Clam Chowder A cup of our creamy New Englandstyle clam chowder with red potatoes and bacon

SECOND COURSE

Cedar Planked Sockeye Salmon Sockeye salmon served in a smoked red pepper beurre blanc with champ potatoes and vegetables GFA

Sautéed Shrimp Bucatini Pasta Sautéed shrimp bucatini pasta with mushrooms, zucchini and prawns, served in a lobster cream sauce GFA

Petite Top Sirloin & Coconut Prawns Petite top sirloin and two coconut prawns served with oven roasted yellow potato wedges, vegetables and a side of ginger plum sauce GFA THIRD COURSE

Anthony’s Burnt Cream Creamy, rich custard dessert with a perfectly caramelized sugar crust GF

Bailey’s Irish Cream Chocolate Mousse Smooth, velvety chocolate mousse combined with Bailey’s Irish Cream and topped with homemade whipped cream and chocolate shavings GFA

Olympic Mountain Ice Cream One scoop of seasonal Olympic Mountain ice cream

DRINK LOCAL

NW Old Fashioned Claimed by some to be the first classic cocktail from the 1800s, ours is crafted with Spokane’s Dry Fly bourbon $15/glass

FIRST COURSE

Deviled Eggs Stuffed with tahini egg yolk and topped with pomegranate molasses, dukkah seeds and chile-crunch oil GF V

African Peanut Stew Slow-cooked sweet potatoes, ginger, peppers, tomato and greens in a spiced stew GF V

Potato Latkes Crispy fried potato cakes, spicy tzatziki, preserved lemon puree, torn herbs V

SECOND COURSE

Baharat Chicken Warm spice-rubbed chicken, slow-cooked then finished in a brick oven. Served with grilled bread, potatoes, cilantro mayo with chilies, toum and radish salad

Shakshuka Slow-cooked peppers and tomatoes with spices, baked in the hearth oven with eggs, chermoula sauce and finished with fresh herbs. Served with grilled bread – Add braised lamb or kofta $8; smoked chicken $6 V

Turkish Mac and Cheese Shell pasta, baked feta sauce, dukkah breadcrumb topping, served with fermented chilies and herbs – Add smoked chicken $6, braised lamb or kofta $8 V

THIRD COURSE

Honey Walnut Baklava With brown sugar cinnamon ice cream, honey, cinnamon, and flaky salt V

Turkish Pot de Creme Slow-cooked custard with cardamon and coffee, topped with sesame tuile and whipped cream GF V

Seasonal Sorbet Made in house. Ask your server what our flavor of the day is! GF V V+ DF

DRINK LOCAL

Laughing Dog Beer Brewed in the PNW! $7/pint

LOCATIONS

DOWNTOWN SPOKANE

510 N. Lincoln St. (509) 328-9009

Menu served daily, 3 pm-8 pm

COEUR D’ALENE

1926 W. Riverstone Dr. (208) 664-4665 Menu served daily, 3 pm-8 pm

MASTER THE MENUS

DF - Dairy-Free

GF - Gluten-Free

GFA - Gluten-Free Available

V - Vegetarian

V+ - Vegan

Hours Available

Hours listed are the times the three-course Inlander Restaurant Week menu is served.

Some menus are available at dinner and lunch! KEY

1242 W. Summit Pkwy. (509) 443-4410

Menu served daily, 3 pm-close

ARROWHEAD PIZZA

Serving up personal-sized, fire-stone baked pizzas

WORLEY PIZZA $25

FIRST COURSE

Garlic Cheesy Bread Garlic herb oil and whole-roasted garlic cloves on a three-cheese bread

Caprese Skewer Campari tomato, house-made mozzarella, fresh basil and pomegranate balsamic reduction

Oven Roasted Veggies Medley of roasted veggies drizzled with pistachio pesto and balsamic reduction

SECOND COURSE

BYOP (Build Your Own Pizza) Your choice of toppings on a fire-stone pizza

Dream Catcher Zesty red sauce, chicken, onion, cilantro, apricot marmalade, red peppers and mozzarella, drizzled with tikka marsala sauce and habanero hot honey

Figs on a Blanket Figs, bacon lardon, goat cheese and pomegranate balsamic glaze on a herb-brushed crust

THIRD COURSE

Arrowhead Cake House-made chocolate cake with marshmallow filling and chocolate glaze

Dessert Pizza Rotating dessert pizza of the month

Root Beer Float Draft root beer with vanilla ice cream for the win

DRINK LOCAL

Rotating draft $5/Glass

37914 S. Nukwalqw St. (800) 523-2464 Menu served daily, 11 am-8 pm

BACKYARD PUBLIC HOUSE

A neighborhood destination renowned for its inviting casual atmosphere

and amazing Thai restaurants

KENDALL YARDS AMERICAN $35

FIRST COURSE

Crispy Brussel Sprouts Deep fried Brussel sprouts topped with blue cheese crumbles, bacon bits and balsamic vinaigrette

Bruschetta Fried bread topped with garlic, parmesan, olive oil, tomato and basil V

Bacon Wrapped Jalapeno Popper Full sized jalapenos stuffed within cream cheese and cheddar, wrapped in bacon

SECOND COURSE

Mushroom Bacon Burger 6-oz. all-beef blackened patty topped with mushrooms, swiss and bacon

Buffalo Mac and Cheese Crispy chicken tossed in buffalo sauce topped with jalapenos, blue cheese crumbles and cheese sauce

Ham and Pineapple Grilled Cheese with Spicy Tomato Soup Ham, pineapple, and cheddar cheese sandwiched between parmesan crusted bread

FIRST COURSE

Chicken Satay Chicken breast strips marinated in a mixture of Thai spices and coconut milk. Served with peanut sauce and cucumber salad

Fresh Rolls Green leaf, carrot, bean sprouts, basil, shrimp, and rice noodles wrapped in soft rice paper. Served with peanut sauce GF Crab in the Blanket Imitation crab mixed with cream cheese, celery, and carrot wrapped in wonton wrapper, deep-fried to perfection. Served with plum sauce

SECOND COURSE

Pineapple Chicken Chicken breaded and sautéed to perfection, with pineapple chunks, onion, cashew nuts, and bell pepper in our chef’s special sauces. Served in a half pineapple shell

Pad Thai Chicken and Prawn Stir-fried chicken and prawn, rice noodles, egg, bean sprouts, green onion, and our house special pad Thai sauce. Topped with ground peanuts

THIRD COURSE

Fruit Skewers and Honey Yogurt Dip Strawberry, banana, and oranges on a stick paired with a cinnamon honey yogurt V

Chocolate Chip Ice Cream Pizza An eight-inch chocolate chip cookie topped with vanilla ice cream and chocolate drizzle V Cinnamon Sugar Pretzel Bites Housemade pretzels tossed in cinnamon sugar with a side of huckleberry cream cheese V DRINK LOCAL

Limoncello Triticale Blaze Dry Fly rye whiskey, peach puree, absinth and housemade limoncello $11

Panang Salmon Our delicious panang curry with salmon, bell peppers, and fresh basil, topped with coconut cream, shredded lime leaves and asparagus GF

THIRD COURSE

Sweet Sticky Rice with Fresh Mango Thai sweet sticky rice with fresh mango slices and topped with sweet coconut milk –Add ice cream $2

Black Sticky Rice Thai black sweet sticky rice with sweet coconut milk on top – Add ice cream $2

Traditional Thai Style Fried Banana with Ice Cream Thai style fried banana served with ice cream

DRINK LOCAL

Latah Creek Huckleberry d’Latah A Riesling blend with bold berry aromas and a crisp acidity $9.50/Glass $35/Bottle

1811 Broadway Ave (509) 822-7338 Menu served daily, 11 am-9:30 pm

FIRST COURSE

Corn Panna Cotta Savory roasted corn custard, cornbread, popcorn, avocado crema, tajin, cotija, and chives V

Steak & Potato Canapés Charbroiled beef tenderloin, Boursin cheese spread, arugula, pickled red onion, and balsamic glaze on roasted Yukon gold potato medallions GF

Smoked Trout Dip Local Idaho red trout cream cheese spread, beet-marinated deviled eggs, capers, candied bacon, lemon zest, and everything bagel crisps

SECOND COURSE

Massaman Curry Lamb Shank Braised spiced lamb shank, carrots, and potatoes in a coconut milk curry over saffron basmati rice GF DF

Miso Red Snapper Charbroiled Atlantic red snapper fillet, sweet miso-tamari glaze, chilled soba noodle salad with edamame, water chestnuts, peppers, onions, and sesame seeds DF

LIBERTY LAKE

1312 N. Whitman Lane (509) 505-4108

Menu served daily, 11 am-8 pm

SOUTH SPOKANE

1325 S. Grand Blvd. (509) 838-8424 Menu served daily, 11 am-8 pm

DOWNTOWN SPOKANE

1003 E. Trent Ave. (509) 325-8370

Menu served daily, 11 am-8 pm

SPOKANE VALLEY

101 N. Argonne Rd. (509) 315-9943

Menu served daily, 11 am-8 pm

Mushroom Spanakopita Wild mushroom medley, spinach, fresh herbs, and feta baked in puff pastry with roasted carrot and chickpea Greek salad and tzatziki V

THIRD COURSE

Wasabi Mojito Cheesecake Minty-lime cheesecake with a hint of wasabi, Bardenay rum mojito sauce, whipped cream, and frosted lime zest GF

Elvis Cake Peanut butter mousse in a cookie crust with brûléed banana, caramel, candied bacon, whipped cream, and shaved chocolate GF

Root Beer Float Not Your Father’s Root Beer over house-spun espresso-cinnamon ice cream. Must be 21 to order

DRINK LOCAL

Basil Instinct Bardenay gin, triple sec, lime sour and lemon sour, basil. $9.50/Glass

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

BARK, A RESCUE PUB

Find a great meal and a furever friend. Dine. Drink. Do Good. DOWNTOWN SPOKANE GASTROPUB $25

FIRST COURSE

Korean Spam Dog Two spam and mozzarella-stuffed Korean dogs served with a side of kimchi slaw and sriracha aioli

Crispy Brussels Crispy Brussels sprouts with parmesan and lemon basil dipping sauce GF V

Thai Mozzarella Egg Rolls Mozzarella and Thai peanut sauce egg rolls served with a sriracha dipping sauce

SECOND COURSE

Garlic Steak Bites Garlic parmesan steak bites on top of a potato mash and served with a chimichurri sauce GF Tamale with Rojo Pork Green chili and cheese tamale topped with rojo braised pork GF

Tofu Schnitzel Sandwich Ultra-crispy tofu schnitzel sandwich with garlic, mayo, arugula, tomato and a fried egg on a brioche bun V

THIRD COURSE

Oreo Icebox Cake Oreo Icebox Cake V+

Apple Compote Hand Pie Apple Compote Hand Pie

Roasted Pineapple Angel Food Cake Angel food cake with brown sugar roasted pineapple and a buttercream glaze

DRINK LOCAL

Risk it for the Hibiscuit Browne Family gin, hibiscus syrup (made using Spiceology Hibiscus), ginger liqueur, lime juice $11

BEVERLY’S RESTAURANT

Innovative

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

905 N. Washington St. (509) 418-2551

Menu served Sun-Sat, 4 pm-close

egg fried rice and choice of broccoli, onions, and beef or chicken, bell peppers, and snap peas

Whiskey Pepper Sirloin Seasoned and grilled sirloin steak served with grilled broccolini, white cheddar mashed potatoes, garlic bread and a whiskey pepper sauce

THIRD COURSE

Rustic Apple Tart Granny Smith apple slices coated in brown sugar and cinnamon, baked in a rustic pastry shell, and finished with caramel sauce

Chocolate Lava Cake Rich chocolate bundt cake filled with a warm chocolate ganache and finished with chocolate drizzle

Hazelnut Crunch Square A creamy cocoa and hazelnut meringue with chopped hazelnuts, finished with a caramel and chocolate drizzle

You got lucky! Each course dinner purchased will receive (2) $5 match plays good for one month

DRINK LOCAL

Classic Manhattan Local Dry Fly three-year port-barrel wheat whisky, sweet vermouth, Angostura bitters, Luxardo cherry, gentleman’s cube $10 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

Octopus

Duck Leg Confit Roasted Root Vegetables | Fava Bean Puree | Blood Orange Gastrique

Seared Hawaiian Tuna Crunchy Garlic Rice | Baby Bok Choy | Avocado-Wasabi Crema GF

USDA Prime Beef Petite Tender Steak “Fuego” Smoked Potato | Grilled Spring Onion | Salsa Verde / Huckleberry Mole| Tequilla Flambe GF DF – Vegetarian Option Upon Request

COURSE Earl Grey Crème Brulée Earl Grey Custard | Crisp Sugar Crust GF V

THE BOARD ROOM AT SWING LOUNGE

A golf lounge downtown with a full bar and restaurant and six golf suites

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Boardroom Chicken Wings Three bone-in chicken wings. with your choice of sauce or rub GF

Pulled Pork Slider Tender pork slider tossed in blackberry BBQ sauce topped with a housemade coleslaw on brioche bun Side Caesar Salad A classic Caesar with romaine lettuce, parmesan cheese and croutons. Tossed with a creamy Caesar dressing GFA V – Add blackened chicken $5

SECOND COURSE

Classic Double Smashburger Two Angus patties layered with two slices of melted cheddar, plus lettuce, tomato, onion, pickles, fry sauce and mustard. Served with fries – Upgrade to garlic parm fries $2

Kahlua Pork Tacos Three tender pulled pork tacos in sweet, tangy sauce topped with a housemade pineapple coleslaw and cilantro in warm flour tortillas served with black beans

Chicken Bacon Ranch Quesadilla Tortilla with fire grilled chicken thigh, bacon, lots of melty mozzarella, topped with a ranch drizzle, cilantro and green onion. Served with ranch

THIRD COURSE

Not Your Mom’s Cheesecake A slice of our creamy cheesecake with a blackberry lemon compote and a rich chocolate drizzle

Skrew & Brew Night Cap Screwball Peanut Butter Whiskey, freshly brewed cold brew coffee and a splash of half-and-half to make it extra creamy. Served over ice

Let’s Swing Enter our KP contest as your third course. You get three golf swing attempts to win $300+ in prizes!

DRINK LOCAL

Blackberry Bourbon Smash Dry Fly bourbon, muddled blackberries, simple syrup, served on the rocks $12 RESERVATIONS RECOMMENDED

601 W. Riverside Ave.

Menu served daily, 11 am-9 pm

Where passion plated and poured.

BORRACHO TACOS AND TEQUILERIA

Authentic food, unique cocktails and vibrant nightlife

DOWNTOWN SPOKANE MEXICAN $35

FIRST COURSE

Korean Elote Corn Dog Crispy rice flour batter and deep-fried, with mozzarella cheese inside, with corn dust, cotija cheese, Tajín, lime mayo and cilantro V

Chicken Al Pastor Empanada Blue corn empanadas filled with seasoned chicken breast, pineapple, onion, and jalapeño. Served with a trio of sauces GF

Thai Coconut Tortilla Soup Thai-infused coconut chicken and rice soup with crispy tortilla strips and cilantro GF DF

SECOND COURSE

Bulgogi Fajitas Korean beef (bulgogi) with onions and bell peppers, tortillas and pickled trio of kimchi, daikon and carrots, plus onion and cilantro

Pho-ritto “Bowl” of pho wrapped in a flour tortilla with beef, fresh herbs and veggies, drizzled with hoisin and sriracha and served with a side of dipping pho-broth

Calamari Tacos Two fried calamari tacos with cabbage slaw, green mojo sauce, fried jalapeño and cilantro, served with rice and black beans – Add third taco for $5

THIRD COURSE

Vanilla Guava Crepe Cake Delicate house-made crepes lightly frosted with vanilla whipped cream, stacked with guava syrup, and passion fruit sorbet

Lemon Tres Leches Cake Soaked in condensed milk with a lemon cream sauce and topped with a lemon-infused whipped cream and strawberry syrup

Banana Cake Whisky Local Browne bourbon with bananaforward sweetness.

DRINK LOCAL

Bath Tub Gin Browne gin served in a bath tub with elderflower, rose syrup, lemon and ginger beer. Keep the collectable duck! $10 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

211 N. Division St. (509) 822-7789 Menu served daily, 4 pm-8 pm

CASCADIA PUBLIC HOUSE

A locally owned and operated Northwest gastropub NORTH SPOKANE GASTROPUB

FIRST COURSE

Housemade Pretzel One of our unique pretzels made in-house daily, served with beer cheese and stone ground mustard. Make it vegan! Sub with vegan cashew queso – Add a pretzel $4 V DFA V+

Roasted Beet Hummus Housemade roasted beet hummus, fennel, micro cilantro, sweety drop peppers, za’atar, and toasted pita chips GFA V V+ DF

Bulgogi Beef Cups Marinated bulgogi beef, red bell pepper, cucumber, sauteed onion, crispy rice noodle, sriracha aioli, sesame seeds and cilantro served in a romaine lettuce cup – Add a cup $5 GF DF

SECOND COURSE

Chorizo Queso Nachos Housemade chips, chorizo queso, onion, tomato, pickled jalapeno, pinto beans, lime crema, and cilantro. Make it vegan! Sub with vegan cashew queso GFA VA DF

Teriyaki Chicken Rice Bowl Teriyaki glazed chicken, cucumber, radish, carrot, green onion, sesame seed, and a drizzle of house teriyaki over white rice. – Make it vegan! Sub tofu (Not GF) GF VA DF

Chimichurri Steak Sandwich Thinly sliced choice top sirloin cooked in chimichurri sauce, crispy onion straws, chimichurri slaw, and spicy garlic aioli served on a ciabatta bun with fries GFA DF

THIRD COURSE

Funnel Cake Fries Fried funnel cakes fries topped with whip cream, housemade strawberry puree and powdered sugar garnish V

Lemon Bar Housemade lemon bar with graham cracker crust, garnished with powdered sugar & lemon zest GFA V V+ DF

Dulce De Leche Bourbon Mousse Housemade dulce de leche bourbon mousse topped with dalgona coffee foam and garnished with shaved chocolate GF V

DRINK LOCAL

Lumberbeard Brewing Rotating micro brew $5 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

6314 N. Ash St.

THE BURGER DOCK

Handcrafted, locally sourced, made-to-order burgers in downtown CDA COEUR D’ALENE AMERICAN $25

FIRST COURSE

The Dock Salad Iceberg wedge, bleu cheese crumbles, diced tomatoes, Wood’s bacon bits, and toasted seeds with spicy house bleu cheese dressing

The Seasonal Salad Fresh arugula topped with bleu cheese crumbles, Wood’s bacon bits, tangy cranberries, pistachios, and diced apples served with house balsamic vinaigrette – Add avocado $2

The Gardener Salad Spring mix topped with quinoa, sliced almonds, avocado, shredded carrot and diced tomatoes with house balsamic vinaigrette GF

SECOND COURSE

The Old Tin Can House-pressed patty, cheese, fresh sliced tomato, iceberg lettuce, grilled onion and secret sauce. Served with fresh cut fries GFA – Add bacon $4

The Fun Guy House-pressed patty, Swiss cheese, sauteed mushrooms, grilled onion, fresh sliced tomato, spring mix, and garlic aioli. Served with fresh cut fries GFA – Add bacon $4

The Bee House-pressed patty, brie cheese, drizzle of local honey, arugula and honey aioli. Served with fresh cut fries GFA

Add bacon $4

COURSE

and Grand Teton

200 N. Fourth St. (208) 292-4147

Menu served Sun-Mon, 11 am-7 pm; Wed, 11 am-7pm; Thu-Sat 11 am-8 pm

KADRA EVANS

Kadra Evans has learned her way around the kitchen from some of the best in the local food industry, like Cochinito’s Travis Dickinson and Eat Good Group’s Adam Hegsted. In 2020, she launched Little Noodle in the Garland District, initially as a six-month seasonal pop-up. It became a permanent fixture of the neighborhood in late 2021. She followed it up with Garden Party in downtown Spokane in summer 2023, serving up craft cocktails and small plates in a nature-themed oasis. Diners can look forward to seeing both of Evans’ restaurants in Inlander Restaurant Week 2025.

RESTAURANT WEEK: When and why did you decide to become a chef, and then a restaurant owner?

EVANS: So chef happened because I was general manager of a little restaurant on the South Hill, and the chef never took any time off, and so I said, “Let me help out. I should know the kitchen-side of things, too, if I’m going to be helping you do the whole restaurant.” So he trained me, and I fell in love with cooking.

What led you to open the Garden Party?

Garden Party was because I was told I couldn’t have any more plants in the house. So my best friend and I — it was really her idea — she’s always wanted to open a cafe that was a plant shop. I said, “Well, I have this amazing space downtown that I know is vacant and basically ready to walk into, and all we have to do is add plants, better vibes, and get it going.”

What kinds of places do you look for when you dine out — in other words, what excites you?

I always want to try new things. I love atmosphere. I’m all about the vibes and stuff, so that’s huge. Mostly I would just want to try new things, so anybody that’s doing something out of the box. I love what Joseph O’Neal is doing down at Hogwash, watching how he’s making ramen and stuff. It’s some of the best ramen I’ve ever had, you know, and he’s making it over there. So like watching those kinds of chefs do something out of the box, too, that’s where I’m going to go because I don’t have a lot of time to go out to eat. So when I do go, it better be good. I want to be wowed and love the whole experience.

What are some of the biggest challenges the restaurant industry is currently facing, and how are you responding?

Staffing, as of late, like honestly, it’s really good, but for the last several months staffing has been really hard. Finding people that want to work hard and also love it as much as you’re going to love it is near to impossible. As an owner, you’re going to find one or two people that actually care as much as you care, so striving to always find those people is really hard. And I think a lot with the food cost, honestly, it’s the roughest time to be in a restaurant.

Who are some of your culinary heroes or biggest influences, and why?

100% I’ll always say Travis Dickinson with

Savor the delectable taste of the Northwest

WORLEY STEAKHOUSE $ 45

FIRST COURSE

Frito Misto Breaded calamari and beer-battered veggies served with lemon aioli

CHOWDERHEAD

A hole in the wall with some holes in the wall - and the comfiest food

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Clam Chowder New England-style clam chowder with fresh herbs and oyster crackers GFA

1 lb. Manila Clams Steamed Manila clams, Italian sausage, white wine, apples and herbs

Stuffed Mushrooms Sausage and cream cheese stuffed mushrooms

SECOND COURSE

Bucatini Carbonara Creamy carbonara with bucatini pasta, Parmesan-Reggiano and house bacon

Smoked Salmon and Ouzo Orzo Wild salmon served with radish and white bean ouzo orzo and frizzled parsnip Coulotte Oscar Grilled coulotte cap served with Hollandaise and crab craw

THIRD COURSE

Smoked Onion Casear Caesar salad with smoked onion, browned butter croutons and parmesan reggiano GFA

Beet and Blackberry Tartine House sourdough, roasted beet, whipped chèvre, fresh blackberry, local honey and flaky salt V

SECOND COURSE

Stroganoff Baked Potato Braised short rib stroganoff, baked russet, creme fraiche, rosemary olive oil, black pepper GF Cheesesteak House bread, shaved steak, roasted peppers and onions, mushrooms, white American cheese, garlic mayo and fresh herbs blend. Served with fries.

Spam and Eggs Griddled spam over sticky rice with tonkatsu kewpie, furikake, runny egg, scallion and cilantro GF DF

THIRD COURSE

Ginger Cake with Pineapple Tropical flavors blend together in every bite

Orange Cream Cake Refreshing orange cake with a creamy filling and orange icing

Dutch Apple Pie With vanilla ice cream and Nilla Wafers crumble – Add American cheese lol $1

S’mores Pot de Creme Chocolate custard, torched marshmallow fluff and graham cracker gremolata

Chocolate Decadence Flourless chocolate cake served with raspberry sauce

DRINK LOCAL

Arbor Crest vLS Cabernet Sauvignon 2019 $30/glass $110/ bottle

Ube Cheesecake Brownie Ube cheesecake brownie with ube chantilly and shaved chocolate

DRINK LOCAL

Lumberbeard So Easy Pale Hazy pale ale that’s so easy to drink, dude $5

37914 S. Nukwalqw St. (800) 523-2464

Menu served Wed-Sun, 4:30 pm-9 pm

CLINKERDAGGER

Spokane classic

FIRST COURSE

New England Clam Chowder House-made clam chowder

Romaine Caesar Salad Parmesan, artisan crouton, housemade dressing, lemon

Broadway Pea Salad Water chestnuts, bacon, creamy white pepper dressing GF

SECOND COURSE

Crab & Shrimp Fettuccine Garlic cream, white wine, clam broth, tomato, spinach, Parmesan

Oven Roasted Honey-Peppercorn Salmon Red and green honey peppercorn glaze, Yukon Gold mashed potatoes, asparagus, beurre blanc

Grilled Pork Chop with Apricot Chutney Herb brine, roasted fingerling potatoes, market fresh vegetables

THIRD COURSE

825 N. Monroe St. (509) 315-5318

Menu served daily, 12 -9 pm

COLLECTIVE KITCHEN

Upscale downtown Coeur d’Alene pub COEUR D’ALENE

FIRST COURSE

$ 45

Smoked Gouda Spiedini Crispy baguette, smoked gouda, bagna cauda, olive oil, herbs, garlic V

Tomato Bisque Roasted tomatoes, coconut milk, garlic, spices V+

Greek Salad Romas, cucumber, red onion, romaine, feta, lemon vinaigrette V

SECOND COURSE

Lamb Pappardelle House-made pasta, cider-braised lamb ragout, wine, butter, parmesan, crispy capers

Bistro Steak Teres major, red wine veal glacé, creamed potatoes, chimichurri, vegetable GF

Chicken N Waffles Chipotle buttermilk chicken thigh, potato waffle, hot honey drizzle

THIRD COURSE

New York Cheesecake Carmel sauce, sweet cream V

Key Lime Pie Nellie and Joe’s Famous Key West Lime juice, graham cracker crust and whipped cream

Creme Brulee Rich vanilla custard with a caramelized sugar crust

Butterscotch Bread Pudding Butterscotch brulee, pretzel toffee crunch, caramel sauce and ice cream

DRINK LOCAL

No-Li Brewhouse Porch Glow amber ale $6/Glass

Chocolate Torte Flourless chocolate cake, blueberry sauce, sweet cream GF V

Strawberry Shortcake Brown butter cake, vanilla ice cream, strawberry sauce, sweet cream V

DRINK LOCAL

Blushing Siren Bardenay vodka, grapefruit liqueur, lime, simple syrup $9/Glass

COCHINITO TAQUERIA

Spokane’s original chef-made tacos and craft bar. MEXICAN $25

FIRST COURSE

Chips and Guacamole House fried corn tortilla chips and a side of hand-smashed guacamole GFA V DF V+

Elote Bowl Grilled corn, cumin and smoked paprika crema, scallion, jalapeno, padrón pepper, crispy pickled onions GFA V Prawn Ceviche Aji amarillo and yuzu aguachile, citrus and cucumber salsa, candied peanut, shellfish oil, chips GF DF

SECOND COURSE

Any 3 Tacos Choose any three tacos from our regular menu GFA

Two Taco Meal Choose any two tacos with a side of rice and your choice of vegetarian black beans or braised pork pinto beans GFA

Karina’s Bowl A large bowl of rice and your choice of beans topped with any taco meat, xni pec salsa, guacamole, crema, cotija and cilantro. Served with chips or tortillas GFA

THIRD COURSE

Churros House made cinnamon and sugar churros with your choice of cajeta caramel or chocolate dipping sauces V – Both sauces $0.50

Hibiscus Habanero Panna Cotta Creamy spiced hibiscus custard, whipped cream, pear compote, crumbled shortbread GF V Chocolate Atole Hot Spiced Mexican drinking chocolate topped with agave whipped cream GF V – Add a shot of Ancho Reyes Chile liquor $6

DRINK LOCAL

Emrys Rotating Draft A rotating beer or mead selection from Emrys in Liberty Lake $7

THE DAM BAR & RESTAURANT

Modern riverfront dining reimagined; refined cuisine led by a new chef POST FALLS ECLECTIC $ 45

FIRST

Birria Street Tacos Slow-braised richly marbled beef, melted Oaxaca cheese, fire-roasted poblano crema and umami packed consommé for dipping GF

Arancini Crispy wild porcini risotto bites stuffed with smokey provolone and served with San Marzano meat sauce, ricotta salata and a drizzle of white truffle oil

Rogue Creamery Wedge Salad Crisp iceberg wedge topped with Oregon Rogue blue cheese dressing, candied applewood smoked bacon, and blistered bruschetta GF V

SECOND COURSE

Sesame Crusted Ahi Tuna Seared sushi grade #1 ahi tuna with a sesame crust, served over fragrant basmati rice, finished with Taekyung Kewpie and tamari glaze GF

Filet Mignon Tender filet mignon atop wild porcini carnaroli risotto, paired with Moroccan-spiced carrots and a black truffle demi-glace GF

San Marzano Pappardelle Egg pappardelle noodles with rich San Marzano meat sauce, made with the finest tomatoes from sun-soaked Italian fields. Topped with ricotta salata cheese

THIRD COURSE

Milk & Honey Silky Tahitian vanilla panna cotta drizzled with Manuka honey and finished with bright passion fruit coulis and toasted macadamia nuts GF

Bananas Foster Brûléed banana, Caribbean spiced orange rum sauce with candied pecans for a nice, crunchy finish

S’mokey S’mores Decadent chocolate mousse “bar” with graham cracker crumble, topped with toasted meringue and finished with smoked sea salt for a playful twist on the classic

DRINK LOCAL

Dam Good Old Fashioned Bordeaux cherry, orange, Browne Madagascar vanilla bean bourbon, and chocolate bitters put a decadent spin on a classic $12

3-COURSE

DAS STEIN HAUS

HAYDEN

9426 N. Government Way

Menu served Tue-Sun, 11:30 am-9 pm

DOWNTOWN SPOKANE

(208) 518-1517

10 N. Post St., Suite 14 (509) 474-9618 Menu served Mon-Sat, 11:30 am-9 pm

FIRST COURSE

Bratwurst House-made smoked gouda stuffed brat served with stone-ground mustard on a bed of sauerkraut

Pretzel Fresh-baked pretzel served hot with sweet mustard and a creamy cheese sauce

German Specialty Salad Fresh mixed greens, beets, cucumber, balsamic dressing and house-made German potato salad

SECOND COURSE

Pork Cordon Bleu Pork tenderloin stuffed with prosciutto, ham and smoked gouda, then breaded and baked. Served with spaetzle, veal demi-glaze and red cabbage or sauerkraut – Add kaese $1.50

Rack of Pork Tender, juicy bone-in pork roast with green peppercorn sauce. Served with garlic mashed potatoes and red cabbage or sauerkraut – Add soup or salad $2.50

Rouladen Thinly sliced beef, rolled and stuffed with bacon, onion and pickle, then baked until tender. Served with mashed potatoes and red cabbage or sauerkraut – Add soup or salad $2.50

THIRD COURSE

Apfel Strudel Thin pastry baked with apples, walnuts and raisins. Served hot with whipped cream and cinnamon – Add ice cream $1

Black Forest Cake Layered chocolate, cream and cherry cake topped with whipped cream – Add ice cream $1

German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass

DRINK LOCAL

Big Juicy IPA Crafted by No-Li Brewhouse $7.50/Pint

De Leon

FIRST COURSE

Chicken Pozole Mexico’s famous stew but with chicken in red chile broth, hominy, cilantro and lime

Picadillo Empanadas Flaky pastry pockets filled with a flavorful Mexican picadillo made from ground beef, cheese, tomatoes and seasonings

Dip Trio Our delicious queso dip, bean dip, and guacamole. Served with tortilla chips

SECOND COURSE

Taco Trio A Holy taco, pollo adovado taco, and pork carnitas taco, served with rice and beans

Steak and Chicken Fajitas Steak and chicken sauteed with onions and peppers served on a sizzling skillet. Served with rice, beans and your choice of house-made flour or corn tortillas Camarones a la Diabla Shrimp sauteed in a spicy red sauce with garlic butter. Served on a bed of rice and sliced avocado

THIRD COURSE

Choco Flan Our authentic house recipe! We combine the creaminess of flan with the richness of chocolate cake for an all-in-one dessert

Oreo Overload Chunks of Oreos served with vanilla ice cream, topped with chocolate and strawberry syrup

Assorted Pan Dulce Made daily by our baker is an assortment of our most popular Mexican pasties

DRINK LOCAL

No-Li IPA No-Li made its name by crafting great beers with locally sourced ingredients in the hands-on, artisan tradition $5

NORTH SPOKANE

1801 N. Hamilton St (509) 863-9591 Menu served Mon-Sat, 11 am-9 pm;

NORTH SPOKANE

SOUTH SPOKANE

2718 E. 57th Ave. (509) 381-5540

Menu served Mon-Sat, 11 am-9 pm; Sun, 11 am-8 pm

COEUR D’ALENE

412 W. Haycraft Ave. (208) 292-4061

Menu served Mon-Sat, 11 am-9 pm; Sun, 11 am-8 pm

during Inlander Restaurant Week All donations up to $10,000 to Big Table and CDAIDE will be generously matched by STCU Here For Good Foundation

Roasted Cedar Plank Steelhead Hatch chili beurre blanc, roasted corn relish elote, smoked tomato chutney, chipotle polenta crouton, micro cilantro GF SF

THIRD COURSE

Chocolate Almond Pot de Creme Rich chocolate custard, topped with sea salt GF V SF

Rotating Sorbet Ask your server for today’s creation! GF V+ DF White Chocolate Espresso Bread Pudding Featuring local Indaba espresso, served with caramel and Tillamook vanilla bean ice cream V

DRINK LOCAL

Browne Black Manhattan Browne Family Spirits Bourbon, Amaro Montenegro, Angostura orange bitters, bordeaux cherry $13

DRY FLY DISTILLING

Fun, casual dining experience

DOWNTOWN SPOKANE NORTHWEST $35

FIRST COURSE

Huckleberry Lemon Drop Huckleberry vodka, Huckleberry simple syrup, lemon

House Old Fashioned Triticale whiskey, sugar, bitters, orange peel, Jack Rudy’s bourbon cherry

Taster Flight Your choice of any three spirits – 1/3 ounce pour of each

SECOND COURSE

Mushroom Pappadelle Garlic, portabella mushroom and shallots sauteed with bourbon butter and white wine tossed with pappardelle noodles. Garnished with fresh parmesan and parsley V

Oxtail and Polenta Wine braised oxtail and beef shoulder with slow roasted carrots, and onion formed into a stew poured over creamy polenta. Garnished with parsley and saffron oil

Pork & Mash Thick-cut pork chop braised in beer and saffron stock. Served over garlic mash potatoes, gravy and collard greens

THIRD COURSE

Pineapple Upside Down Cake This bunt cake is soft and buttery with a caramelized brown sugar pineapple and bourbon caramel

Bourbon Peach Cake This dense but soft pound cake is smothered in a peach cobbler topping and served with French vanilla ice cream

Ooey Gooey Butter Cake A rich, dense and sticky cake filled with cream cheese, sugar and butter topped with French vanilla ice cream and a bourbon caramel

DRINK LOCAL

Dry Fly Spirits Local spirits and Caymus wine averages between $9-$14

3-COURSE ONLY • RESERVATIONS AVAILABLE

1021 W. Riverside Ave. (509) 489-2112

Menu served Mon-Sat 4 pm-9 pm; Sun 3 pm-7 pm

PAN ASIAN CUISINE

Northern Quest’s contemporary take on classic dishes from across Asia

AIRWAY HEIGHTS ASIAN $ 45

FIRST COURSE

Thai Iced Tea Thai tea, evaporated milk, sugar Sapporo Premium Japanese lager, 22 oz.

Eiko Fuji “Dry Mountain” Honkara Light and silky, marshmallow sweetness, crisp finish SECOND COURSE

Beef Lumpia Cabbage, bean sprouts, garlic, sweet chili

Shishito Peppers Bacon, miso butter, bonito flakes

Glazed Baby Bok Choy House-made vegetarian oyster sauce, fried garlic, sesame, chili oil, microgreens V THIRD COURSE

Miso “Risotto” Seared king salmon, calrose rice, miso yuzu butter, charred gai lan, unagi sauce, pea shoots

Lechon Kawali Fried pork belly, congee, soft-boiled egg

Szechuan Tofu Fried tofu, Chinese five-spice, red bell pepper, mushroom, yellow and green onions, Szechuan peppercorn GFA V DRINK LOCAL

Maryhill Sauvignon Blanc Lime zest, gooseberry, honeydew $12/Glass

DURKIN’S LIQUOR BAR

A

FIRST COURSE

Calamari Breaded, fried squid with chili, garlic, citrus, fresh herbs and Calabrian aioli

Burrata Traditional Italian soft cheese, blistered cherry tomato and pepper relish, grilled sourdough bread V

Squash & Onion Fritters Delicata squash, yellow onion and scallion, battered then fried, creamy sour cream and smoked onion dip V

SECOND COURSE

Cassoulet Confit duck, smoked sausage, pork belly, cannellini beans, breadcrumbs

Gnocchi Wild mushrooms, delicata squash, lacinato kale, pecorino romano, sautéed in a white wine-butter sauce V

Coho Salmon Grilled salmon filet, house-made labneh, mixed grains, roasted baby carrots, topped with gremolata GF

THIRD COURSE

Black Forest Cherry Cake Rich dark chocolate sponge, cherry syrup, vanilla chantilly cream, cherries V

Potted Miso Caramel Cheesecake A layer of browned butter cookie crust, vanilla bean no-bake cheesecake, miso caramel V

Traditional Tiramisu Classic DOMA Coffee-soaked ladyfingers, slightly sweet mascarpone cream, dark cocoa powder V DRINK LOCAL

Short & Stout Browne’s vanilla bourbon, Irish whiskey, cold brew liqueur, demerara stout syrup, cream, nutmeg $15/Glass

EMRYS BEER AND MEAD WORKS

FIRST COURSE

Loaded Fries Thin cut french fries topped with shredded pork, house-made beer cheese, grilled onions, fresh jalapeños, fry sauce, bacon crumbles and chives

House Pretzels Two house-made pretzel sticks served with stone ground mustard and beer cheese V

Rotating Soup House-made soup served with a side of bread. Ask our staff for current offering

SECOND COURSE

Double Moonside Smaaaash All-beef double patty smash burger with moonsauce, onion-pickle marmalade and house American cheese GF – Add extra patty $3

Triple Pork Sandwich Shredded pork, bacon, sliced ham, yellow mustard, roasted red pepper aioli and dill pickles with house American cheese on a ciabatta roll GFA

Truffled Smaaaash All-beef single patty burger with a grilled onion smash patty, truffle aioli, balsamic glazed cremini mushrooms, havarti cheese and arugula GFA – Add patty $3

THIRD COURSE

Soda Float Your choice of specialty soda with two scoops of ice cream, whipped cream, sprinkles and a cherry V – Upgrade to house mead or beer $3

Bread Pudding Bread soaked and baked in a cinnamon egg custard. Deep fried and served with one scoop of ice cream and topped with whipped cream and cinnamon sugar V Chocolate Pie Chocolate pudding and cream cheese pie topped with vanilla whipped cream and chocolate chips in a graham cracker crust V

DRINK LOCAL

House Made Mead Honey fermented beverage $7.50/Pint RESERVATIONS

Restaurant Week!

MENU MUST-TRIES

SWEET TOOTH SATISFACTION

DON’T FORGET TO SAVE ROOM FOR DESSERT!

When dining out, most restaurant-goers plan to snag an entree and perhaps an appetizer if they’re peckish, but rarely do they entertain the idea of dessert. Inlander Restaurant Week’s three-course menu, however, means more diners can luxuriate in the decadent desserts the region’s restaurant scene has to offer. Here are some tasty thirdcourse options on offer.

It’s almost impossible to go wrong with cookies, especially when they’re paired with ice cream. At MACDADDY’S you can mash the two treats together in a vanilla ice cream cookie sundae topped with sugar cookies. At HONEY EATERY & SOCIAL CLUB, you’ll find a cast iron chocolate chip cookie topped with vanilla bean ice cream and a warm bourbon caramel.

SAFARI KITCHEN AT DAVENPORT TOWER, or at 315 CUISINE cleanse your palate with a smooth mountain berry sorbet.

If you’re not a fan of any of the above, you’ll probably be intrigued by one of the many cheesecake options around town — a big trend on this year’s menus. Find traditional Filipino flavors in LITTLE NOODLE’S ube cheesecake, or take a trip to Japan with BEVERLY’S Japanese cheesecake topped with white miso caramel. For fruitier flavors, try the lemon cheesecake at MAMMA MIA’S, or if you’re looking for something tropical, THAI BAMBOO has a creamy coconut cheesecake.

If you’re looking for something divinely rich, you can never go wrong with some chocolate pie or cake. Satisfy that sweet tooth with a chocolate bourbon pecan pie slice at PURGATORY CRAFT BEER & WHISKEY BAR or snag a moist chocolate leche caramel cake topped with crunchy toffee pieces at RED TAIL BAR & GRILL

Not all desserts need to be sugary sweet, sometimes they can be fruity, too. At TABLE 13 you can grab a huckleberry river cake, which combines a cream cheese mousse, lemon sponge cake, white chocolate, and tart huckleberry chambord sauce into one delicious experience. Choose between a strawberry or basil tart at

For an evening perk up, try TWIGS BISTRO & MARTINI BAR’S espresso cheesecake, and if you want to try something that’s boldly unique, BARDENAY RESTAURANT & DISTILLERY is serving a wasabi mojito cheesecake. 

Fruity Treat Sammy Gilded Unicorn

Chocolate Bourbon Pecan Pie

Purgatory Craft Beer & Whiskey Bar

FIRST COURSE

Barbacoa Tacos by Chef Maria (Mexico) Aromatic barbacoa beef atop corn tortillas with onion, cilantro and a side of scratchmade salsa GF DF

Yum Yum Korean Fried Chicken Wings by Chef Claire (Korea) Yum Yum sauce features gochujang (sweet, savory, mildly spicy) balanced with a crushed peanut topping and cucumber kimchi – Contains wheat, soy, peanut Ashak Dumplings by Chef Nargis (Afghanistan) Popular dumplings feature leeks, coriander, turmeric, split peas, tomato sauce, yogurt, fresh herbs V – Vegan available upon request

SECOND COURSE

Khao Soi with Chicken by Chef Suwanee (Thailand) An aromatic Northern Thai dish featuring tender chicken, coconut milk, yakisoba noodles, onion, pickled greens, crispy noodles, turmeric, ginger, and cilantro GFA DF

Lasagna Bolognese by Chef Salvatore (Italy) Layers of pasta with rich, hearty beef bolognese sauce, béchamel, and parmesan cheese. Served with caprese salad and bread Mediterranean Lamb Chops by Chef Hakan (Turkey) Vibrantly seasoned lamb chops, elevated with a Turkish chimichurri. Served with whipped feta, mixed vegetables, creamy mashed potatoes, and pita chips GFA

THIRD COURSE

Malawi by Chef Manal (Morocco) Scratch-made flatbread stuffed with fig sauce, raisins, and fresh apples V+

Warbat by Chef Youssef (Syria) Phyllo dough filled with scratch-made cream and topped with pistachio V

Mango Mousse by Chef Janeth (Colombia) Smooth dessert made with fresh mangoes, yogurt, and sugar. Topped with mint leaf, blueberry, and strawberry GF V

DRINK LOCAL

Lilac by Wildland Cooperative A crisp, balanced white wine blend by our friends at Wildland Co-op, made with sauvignon blanc and pinot gris grapes $7.5 3-COURSE ONLY •

FIRST COURSE

Tomato Burrata Pepperoni Pizza Dip Tomatoes, garlic, and seasonings roasted in olive oil, topped with cream cheese, mozzarella, burrata cheese and pepperoni. Served with housemade baguette – Add gluten-free crackers $5 GFA

Wood-fired Portobello Mushrooms Portobello mushroom stuffed with housemade sausage, bread crumbs, gorgonzola and parmesan cheese. Finished with balsamic reduction

Italian Chopped Salad or Tomato Parmesan Soup Romaine lettuce, cherry tomatoes, cubed mozzarella, kalamata olives, roasted red peppers, chickpeas, parmesan and Italian dressing or tomato parmesan soup – Add grilled chicken to salad $6 GF V

SECOND COURSE

Meatball Stromboli with Marinara Housemade meatballs, mozzarella, red sauce, basil and garlic wrapped up in our dough and topped with garlic olive oil and parmesan cheese.

Sweet & Savory Wood-fired Pizza Wood-fired pizza with garlic olive oil, soppressata, rosemary, chili flakes, shaved parmesan, and a blend of three cheeses finished with honey – Add gluten free $4 GFA

White Pesto Lasagna Baked lasagna with housemade pesto, white sauce, ricotta cheese, fontina, gruyere, gouda, parmesan, mushrooms and spinach V

THIRD COURSE

Classic Tiramisu Espresso and cream cake topped with whipped cream and a dusting of chocolate V

Chocolate Chip Cookies with Sea Salt Two house made cookies with Ghirardelli chocolate chips and chocolate chunks, finished with sea salt and a scoop of locally made gelato V DF Cannolis with Chocolate Sauce and Whipped Cream Two cannoli shells filled with ricotta, powdered sugar and chocolate chips served with chocolate sauce and whipped cream V

DRINK LOCAL

Maryhill Winemaker’s Red Blend Bourdeaux-style red wine with ripe black currant and cherries on the palate and rich tannins. $7 glass / $28 bottle

8592 N. Government Way (208) 635-5836

1321 W. Third Ave. Book at feastworldkitchen.org Menu served Wed-Sun, 11 am-2 pm lunch, 4 pm-8 pm dinner

FLATSTICK PUB

FIRST COURSE

Wings Chicken wings tossed in choice of sauce: Buffalo, BBQ, sweet chili or mango habanero

Ralf’s Bavarian Pretzel Soft pretzel scratch-made at Ralf’s Bakery in Bellingham. Served with pimento cheese and stone ground mustard V

Menu served Tue-Sat, 4 pm-9 pm; Sun-Mon, Closed

THE FLYING GOAT

FIRST COURSE

“A” Street Chips Thin sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar

– Add a side of creamy gorgonzola dressing $1.50 V Albi Italian Mixed greens, cucumber, red onion, croutons, pepperoncini and tomato, Italian vinaigrette GFA V+

Half Salad Choice of Caesar, Greenskeeper, or house salad GFA V

SECOND COURSE

Flatstick Dog Polish sausage on a stadium bun with ricotta, Mama Lil’s, banana peppers and hot honey. Served with fries – Sub half salad for fries $2

Personal Pizza 7-inch pizza; choose any from the full menu

Chorizo & Eggs Chorizo sausage, deviled egg, chipotle aioli, house-made crostini GFA

SECOND COURSE

Pub Sandwich Corned beef, swiss, pickles, sauerkraut and pub sauce on a pretzel bun. Served with fries

– Sub half salad for fries $2

THIRD COURSE

Churros Bite-size churros tossed in cinnamon and sugar, served with cream cheese icing

Root Beer Float Humble Abode Brewing root beer with vanilla ice cream

“Chip Shot” Cap off your meal with a Mexican candy shot or espresso martini shot

DRINK LOCAL

Old Fashioned Our house old fashioned cocktail made with Browne Family bourbon $12

Eggplant and Curry Pizza Curry, roasted eggplant, cheese blend, sweet picante peppers, green onions (7” pizza). Ask your server about gluten-free and vegan options GFA V Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion and roasted basil (7” pizza). Ask your server about glutenfree option GFA

Chorizo Mezzaluna Chorizo, arugula, roasted peppers, onion jam, Manchego cheese, chipotle

THIRD COURSE

Chocolate Cannoli Crunchy fried shells with a chocolaty ricotta filling V

Root Beer Float Root beer, vanilla ice cream GF V

Poached Pear Cheesecake Goat Head Red wine poached pears, whipped cream, pear sauce GF V

DRINK LOCAL

Uprise ‘Bitcrusher’ West Coast IPA with big notes of citrus and papaya $7/Pint

pm-close

BREWING AND PIZZERIA

A warm and inviting neighborhood brewery and pizzeria

SPOKANE PIZZA

FIRST COURSE

Breadsticks House parmesan breadsticks with house-made marinara sauce V

Serrano Artichoke Dip Served with house parmesan breadsticks V

Caesar Salad Romaine lettuce, parmesan, croutons, lemon wedge, Caesar dressing V

SECOND COURSE

Margherita with Prosciutto & Balsamic Napoletano-style pizza crust with house-made marinara, mozzarella, prosciutto, basil, and finished with balsamic glaze GFA

Butternut Squash Napoletano-style crust with house-made butternut squash puree, mozzarella, pepperoni, ricotta, and basil GFA

Sausage Mushroom Napoletano-style crust, house-made marinara, sausage, mushroom, and sweetie peps GFA

THIRD COURSE

Vanilla Gelato House-made vanilla gelato

Chocolate Gelato House-made chocolate gelato

Guava Guava Sour ale brewed with pink guava, vanilla beans, and milk sugar

DRINK LOCAL

Guava Guava Sour ale brewed with pink guava, vanilla beans, and milk sugar $6.75/Glass

FIRST COURSE

Deviled Eggs Caviar service deviled eggs with creme fraiche, Sturgeon caviar, chives and crispy potato GF V

Country Paté Housemade paté topped with honey and sea salt, served with grain mustard, cornichons and walnuts

Lyonnaise Salad Frisee and gem lettuce in sherry-dijon vinaigrette with crispy pork belly, brioche croutons, fresh pepper, poached egg and fried shallots

SECOND COURSE

Steak Frites Grilled hanger steak sliced and topped with blue cheese-cognac butter, greens, chives and charred shallots. Served with aioli and fries GF

Poulet Rôti Truffle chicken with white wine mushroom cream sauce, fried red potatoes topped with frisee and herbs

Macaroni Gratin with Mushroom & Garlic Large pasta noodles baked with truffle cheese sauce and mushrooms, topped with comte cheese – Add ham or pork belly $5, duck confit $12 V

THIRD COURSE

Chocolate Pot de Creme Espresso crumble and cherry gelee V Beignets Fried pastry dough topped with powdered sugar & served with jam V

Housemade Sorbet Earl grey with honeycomb and a condensed milk syrup GF V

DRINK LOCAL

Laughing Dog Draft Brewed in the PNW! Ask your server for today’s selection $7/pint

2617 W. Northwest Blvd. (509)

GANDER AND RYEGRASS

Contemporary Italian, seasonal menus, everything made in-house

DOWNTOWN SPOKANE ITALIAN $35

FIRST COURSE

Smoked Nuts House smoked nuts: almonds, walnuts, pecans, cashews GF GFA V V+ DF

Marinated Olives Castleventrano and picholine olives marinated with garlic, herbs and chili. A great snack to start a meal! GF GFA V V+ DF

Stuzzichini Stuzzichini is the first course of our tasting menu comprised of 4-6 small bites. Here we offer a sampling of our seasonal offering.

SECOND COURSE

Poached Prawns A fun play on a prawn cocktail served as a full dish GF

Late Winter Salad Arugula, chicory, citrus vinaigrette, apple, shropshire, and seeded granola GF V – Add smoked steelhead $3

Grilled Broccolini Pomegranate, honey, parsley, and almond GF V DF – Add smoked chicken $4

THIRD COURSE

Casarecce Pasta House-made pasta, beef ragout, and parmesan

Campanelle Pasta House-made pasta, spring peas, lemon butter, and crispy pecorino V – Add smoked chicken $4

Spaghetti House-made pasta, classic red sauce, and pecorino V DFA – Add sausage $3

DRINK LOCAL

Whistlepunk Kölsch German style Kölsch brewed with a blend of pilsner malts and hopped with Tettnang. 4.9% ABV $8

928 S. Perry St. (509) 315-4153 Menu served daily, 3 pm-close

GARDEN PARTY

FIRST COURSE

Whipped Feta with Smoked Strawberries Light and fluffy feta cheese combined with fresh local strawberry chutney, accompanied by our house pita bread V

Smoked Oysters with a Marinated Egg Tin smoked oysters with a Greek marinated egg, olive oil with herbs, served with crackers lit on fire GF Pescatarian

Hummus & Babaganoush Housemade Greek hummus and eggplant babaganoush served with an herbed pita bread –Marinated Greek olives $3 V

SECOND COURSE

Moussaka (Eggplant & Potato Greek Lasagna) Goat milk

Bechemal layered between eggplant and potatoes. Served with your choice of lamb sauce or vegan red pepper sauce GF V

Spanakopita Savory Greek pie with spinach and feta cheese wrapped in phyllo dough V

Salantournasi (Stuffed Onion) Traditional Greek onion stuffed with rice, herbs and garlic. Served with your choice of lamb sauce or vegan red pepper sauce GF V V+

THIRD COURSE

Housemade Vanilla Ice Cream & Kumquat Chutney

Creamy vanilla bean ice cream made in house with a kumquat citrus chutney over top and a pinch of Mediterranean sea salt GF V

Traditional Greek Baklava Flakey phyllo dough layered with a mixture of sweet honey and chopped nuts V DF

Greek Honey Pie A crustless Greek pie made of ricotta cheese, topped with cinnamon and a honey drizzle GF V

DRINK LOCAL

Smoked Strawberry Old Fashioned A smokey bourbon with orange bitters and house-smoked strawberries masserated and served over a gentleman’s cube $14/Glass

3-COURSE ONLY • NO SUBSTITUTIONS

404 W. Main Ave. (509) 315-4613 Menu served daily, 5-9 pm

GILDED UNICORN

An enchanted underground haven serving culinary magic DOWNTOWN SPOKANE ECLECTIC $ 45

FIRST COURSE

Clam Chow-Dude Homemade clam chowder with smoked pork belly and extra clams

Little Brie of Italy Puff pastry squares topped with dolce gorgonzola, apricot bacon jam, candied pecans, and scallions

Perfect Bites Crispy rice crackers topped with tahini crema, baked tofu, balsamic reduction, and crispy shallots GF V+

SECOND COURSE

Calico Scallop Jumbo scallops on a bed of hominy, sweet corn, bell peppers, pancetta and onion, drizzled with black garlic chipotle crema and topped with basil and feta cheese

Hot Momma Fettuccine Cougar Gold cheese alfredo sauce, cajun spiced chicken, bacon bits – add Garlic bread $4

Chickpea Taco Fried chickpeas, cilantro lime slaw, mango pico de gallo, salsa roja, smashed avocado GF V+

THIRD COURSE

Chunky Dunk Chocolate chip cookie dough dunked in our signature beer batter. Fried to golden perfection and served with Nutella – add Vanilla bean ice cream $4

I’m Baked Cheesecake No-bake cheesecake infused with caramel, paired with fresh apple slices and graham crackers for dipping

Fruity Treat Sammie Oat milk ice cream stuffed between two Fruity Pebble crispy treats and drizzled with dark chocolate.

(Contains vitamin D3 and processed sugar) GF V+

DRINK LOCAL

Maryhill Rose Sangiovese 2022 vintage $10/Glass RESERVATIONS RECOMMENDED

110 S. Monroe St.

(509) 309-3698

Menu served Sun-Thu 4 pm-11 pm, Fri-Sat 3 pm-12 pm

BAR & KITCHEN

FIRST COURSE

Berbere Wings Crispy wings dusted with a Berbere seasoning, served with a side of garlic parmesan sauce.

Mother In-Law Minestrone Soup Minestrone made with Italian sausage, carrots, celery, onion, kidney beans and elbow macaroni. A tasty recipe stolen from Diane!

Kyle Potato Salad A Japanese-inspired take on an American classic loaded with bacon, red pepper, cilantro and a variety of Asian flavors.

SECOND COURSE

Chorizo Chimichurri Burger Two smash patties topped with grilled onions, peppers, queso fresco, pepper jack, chorizo sausage and chimichurri. Served on a toasted brioche bun. – Add side of your choice $5

Chicken Parmesan Sandwich Crispy fried chicken topped with housemade marinara, parmesan and melty mozzarella. Served on a buttery garlic hoagie. – Add side of your choice $5

Heritage Beef Pie Tender chunks of slow cooked beef, carrots, onion and celery with a crispy cheesy potato topping with a zesty horseradish sauce and green onion. – Add side of your choice $5

THIRD COURSE

Pop Tart Pancakes Back by popular demand! Choose between strawberry, brown sugar or s’mores.

Housemade Candy Bar Chocolatey, salty and sweet. Our staff loves candy, so we thought it was time to make our own.

Choice of Local Tap Beer Drink your dessert!

– Add a shot of Pendleton $5

DRINK LOCAL

Winter Haze Earl Grey tea-infused Browne Family bourbon, a splash of Leroux amaretto and a lemon twist. Served on a gentlemen’s cube. $12

3-COURSE ONLY

HANG 10 HAWAIIAN BBQ | PRESS PUBLIC HOUSE

Traditional Hawaiian comfort food with a bold twist

SOUTH SPOKANE BARBECUE $25

FIRST COURSE

Spam Musubi A true Hawaiian staple. Rice and marinated Spam sprinkled with furikake and wrapped in nori. GF

Kimchi Potstickers Deep fried, golden and crispy kimchi potstickers served with a spicy sweet chili sauce

Hawaiian Meatballs Juicy and tender teriyaki meatballs served with pineapple chunks and a sweet teriyaki dipping sauce

SECOND COURSE

Signature Stir Fry Bowl Fresh, crisp veggies tossed with savory yakisoba noodles and your choice of grilled teriyaki chicken or crispy tofu GFA – Sub rice GF – Add traditional mac or pea salad $5

Kalua Pork Sandwich Juicy Kalua pork with katsu sauce, island slaw, and pickle chips all on a King’s toasted bun. Served with crinkle cut fries and a side of spicy Pele sauce – Add traditional mac or pea salad $5

Katsu Curry Bowl Hand-breaded golden crispy chicken katsu served over rice with Japanese golden curry, carrots, onion, and celery – Add traditional mac or pea salad $5

THIRD COURSE

Tropical Guava Cheesecake Rich, creamy New York cheesecake crowned with a tropical guava topping GF Cappuccino Mousse Pie Light cappuccino mousse topped with Hershey’s dark fudge topping GF

Horchata Cinnamon Bites Golden, deep-fried bites filled with a blend of cream cheese, cinnamon, and vanilla

DRINK LOCAL

Tropic Like It’s Hot Browne Family Distillery vodka, freshsqueezed OJ, passionfruit and guava purée topped with a splash of soda $12

3-COURSE

HOGWASH WHISKEY DEN

747-7737

A speakeasy offering Southern, Asian and PNW comfort foods

DOWNTOWN SPOKANE ECLECTIC $ 45

FIRST COURSE

PNW Tom Kha Soup Local mushrooms, coconut milk, lime leaf, galangal, lemon grass, Aleppo chili, basil GF V+

Okonomiyaki Tater Tots Hoisin, kewpie, furikake, toasted nori, sesame seeds, chives V DF

Chris’ Chicken Strips Nashville hot honey, house pickles, milk bread

SECOND COURSE

Miso Ramen Local mushrooms, black garlic broth, *soft egg, mala chili oil, truffled leafy greens, furikake, chives, house alkaline noodles V

Crawfish Gumbo Smoked pork belly, andouille sausage, chicken thigh, okra, local bone dashi, herbs, white rice

Hogwash Burger Smashed patties, caramelized onions, bacon, Hogwash sauce, *aioli, American cheese, butter lettuce, house brioche bun GFA V+A

THIRD COURSE

Ricotta Donuts Amaretto, jam, orange, mint V

Chocolate Cobbler Pecan praline, banana pudding, house vanilla wafer V

Thai Tea Poached Pear Passion fruit, toasted coconut icecream, basil GF V+

DRINK LOCAL

Local Beers Varying offerings from from YaYa, Lumberbeard and The Grain Shed $6/Pint

304 W. Pacific Ave.

(509) 464-6541

Menu served Mon-Thu, 4 pm-8:45 pm; Fri-Sat, 4 pm-10:45 pm

HONEY EATERY AND SOCIAL CLUB

Modern American classics

COEUR D’ALENE AMERICAN $35

FIRST COURSE

Truffled Deviled Eggs (2) Whipped egg yolk with black truffle, topped with crème fraiche, chives and crispy potatoes GF V

Devils on Horseback (3) Bacon-wrapped dates topped with almonds, chevre and maple drizzle GF

Maple Chile Brussel Sprouts Crispy fried Brussels sprouts tossed with a maple chile sauce and topped with candied bacon, aioli and green onions GF V

SECOND COURSE

Honey Butter Fried Chicken Sandwich Fried chicken thigh tossed in honey butter, on a toasted burger bun with butterleaf lettuce, garlic aioli, and pickled jalapeno slaw. Served with fries –Sub a side Caesar $5

Rigatoni alla Vodka Rigatoni pasta tossed with a slow cooked, creamy tomato and vodka sauce topped with fresh herbs, chilies and grated pecorino cheese – Add steelhead $8, grilled chicken $7, or 6 oz. sirloin $12 V

Mushroom Shortrib Tatertot Casserole Braised beef and roasted mushrooms tossed in sherry cream sauce. Topped with tots and aged cheddar, green onions, pickled jalapeños and caramelized onions

THIRD COURSE

Cast Iron Cookie Chocolate chip cookie with vanilla bean ice cream and warm bourbon caramel V

Acai Fruit Sorbet Acai sorbet topped with peanut butter powder and almond cookie GFA

Dirty Chai Martini (21+ only) Espresso vodka shaken with housemade chai, syrup and cream – Add a shot of Rumchata $4

DRINK LOCAL

Laughing Dog Draft Brewed in the PNW! Ask your server about our rotating selection $7/pint

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

317 Sherman Ave. (208) 930-1514

Menu served daily, 3 pm-close

INDICANA

Flavors of India x Mexico

SOUTH SPOKANE

FIRST COURSE

Curry Rip & Dip Paratha (flaky Indian flatbread) served with a South Indian spiced coconut curry dipping sauce V DF V+ Crispy Cauliflower Gluten-free battered cauliflower tossed in chili-garlic sauce with ginger, curry leaves, Indicana salsa verde, pickled onion and cilantro GF V V+ DF Choripán Crusty bread stuffed with manchego cheese, topped with housemade chorizo, grilled and drizzled with Indicana salsa verde, tamarind pico

SECOND COURSE

Mango Enchiladas Cheesy poblano (veg) -OR- chicken enchiladas with a housemade spicy mango sauce, cheese, crema, cotija and cilantro. Served with slaw & pulao rice GF V Tamarind Glazed Pork Ribs Slow-cooked pork ribs tossed in a house ginger-tamarind-chipotle sauce that’s sticky, sweet and spicy. Served with crispy batatas bravas and tangy apple slaw GF DF Kerala Shrimp & Esquite Grits Kerala spiced shrimp with curry leaves sauteed in ghee. Served over creamy saffron grits, Mexican street style esquites with crema, cotija, tajin and fennel oil

THIRD COURSE

Chai Tres Leches Light traditional sponge cake soaked in three types of milk, flavored with Indian masala chai (black tea and spices) and topped with light whipped cream

Mango Lassi Panna Cotta The classic Indian yogurt drink in elegant dessert form. Yogurt panna cotta with hints of cardamom topped with mango coulis, pistachio crumble and rose

Espresso Martini Vodka, Tia Maria, cold brew, chai spice cold foam (21+ only) V+ DF

DRINK LOCAL

Lumberbeard Brewing West Coast IPA $7/Glass

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1020

HULA POT

A vibrant dining destination where Hawaiian BBQ meets hot pot COEUR D’ALENE ASIAN $35

FIRST COURSE

Potstickers Deliciously deep fried dumplings filled with savory meats and vegetables, served with our house dipping sauce

Portuguese Bean Soup A hearty Hawaiian favorite with smoked sausage, tender beans, and vegetables in a rich tomatobased broth, blending Portuguese flavors with island-style comfort

Spam Musubi A Hawaiian classic: grilled Spam glazed with house sauce, layered on rice, and wrapped in nori for the perfect handheld bite

SECOND COURSE

Shoyu Chicken Hotpot Tender chicken simmered in a rich, savory shoyu broth with fresh vegetables, tofu, and noodles, perfect for a comforting hot pot experience GFA – Upgrade to ribeye for $3

Spicy Short Rib Hotpot Succulent short ribs simmered in a bold, spicy broth with fresh vegetables, tofu, and noodles for a flavorful hot pot feast GFA – Upgrade to ribeye for $3

Chicken Katsu Crispy, golden-breaded chicken cutlet served with a Hawaiian katsu sauce for a satisfying crunch in every bite GFA

THIRD COURSE

Li Hing Mui Slushy A tropical twist on a classic mocktail, featuring tangy li hing mui powder, fresh lime, and a perfectly balanced blend of citrus – Upgrade to alcoholic $2

Hawaiian Sun Juice Float A refreshing Hawaiian Sun juice topped with dole whip for a tropical and indulgent treat

Cream Pies Rich and velvety cream-filled pies with a buttery, flaky crust, available in a variety of decadent flavors

DRINK LOCAL

Paw Print Pilsner Beer brewed by Sandpoint’s Laughing Dog Brewery $6/Can

113 N. 4th St.

(208) 665-5758

Menu served Mon-Fri, 11 am-8:30 pm; Sat-Sun, Noon-8:30 pm

INLAND PACIFIC KITCHEN

FIRST COURSE

Shaved Fennel Arugula, pecorino, pickled red onion, toasted sunflower, blood orange vinaigrette GF V

Charred Broccolini Anchovy aioli, citrus vinaigrette, pangrattato

Beet Salad Lime, coconut, mint, basil, puffed rice, prawn powder Gluten Free GF DF

SECOND COURSE

Chicken Roulade Farro, onion cream, picked pearl onions, herbs

Pork Loin Parsnip polenta, miso, pickled mustard seed, arugula Gluten Free GF

Mushroom Risotto Wild mushroom, parmigiano Reggiano, truffle oil GF V

THIRD COURSE

Black Pepper Gelato Blueberry preserve, cornbread shortcake, honey V

Olive Oil Cake White chocolate ganache, lemon curd, orange V Almond Financier Fuji apple, matcha, meringue V DRINK LOCAL

Wakota - Liberty Cider Red grape and rose aromatics along with pomegranate, cranberry, cherry, red grape and oaky flavor notes. $16 Bottle

Restaurant Week Menu Served Feb 26-March 9!

1321 W 3rd Ave, Spokane

MEET THE OWNER

KORRI M C ELFRESH

Korri McElfresh is bringing New Orleans to you with Vieux Carré’s Inlander Restaurant Week menu. McElfresh has worked in the regional restaurant industry since she was 16 years old, later going on to work in management for chef Adam Hegsted’s Eat Good Group until she decided it was time to start a restaurant of her own in 2021.

From its location in a historic building on the border of West Central and Kendall Yards, Vieux Carré satisfies Southern cravings with dishes like hushpuppies, gumbo and other Cajun-inspired cuisine.

RESTAURANT WEEK: What was the inspiration behind Vieux Carré?

McELFRESH: I struggled with what style I wanted to do, and I was sitting down with a girlfriend of mine [Amber Park] — she actually owns Wanderlust Delicato — and we were having coffee, and she was like, “You’re describing what you want. You’re describing New Orleans. And every time you go out to eat, this is the kind of stuff that you eat.” She’s like, “This is what you love.” So I immediately booked a trip down

to New Orleans while we were sitting there, and I just explored and shopped and went to every historical thing I could go to just immerse myself in it.

Do you have a guiding philosophy for good service in this industry?

One is, you never know who you’re serving. You never know what their experience is that day. So you should always approach whoever you are serving, or whoever’s walking through your door, like you would a family member. You don’t know if they just had the worst day of their life or the best day of their life.

How do you try to stay creative with the food that you serve?

New Orleans is really a melting pot of all cultures, so it’s really fun. You could really go any direction with it. There’s a huge, obviously, Spanish and French [influence], there’s a huge Jamaican influence there. There’s a huge Italian influence there. There’s everything. So you can go whatever direction, you can play with a lot of different flavors and ingredients and make something beautiful out of it.

Vieux Carré’s Catfish and Cheesy Grits

What is special or unique about the region’s culinary scene right now?

I think that what is special is that we have so much room for growth. We’re not saturated yet, so there’s so much room for growth, there is so much room for whole new ideas. People just need to grab the reins and do it. And I’m so excited for these up and coming to come into the area because I think that Spokane needs more.

What are some of the biggest challenges the restaurant industry is currently facing, and how are you and your team responding?

The chain of supply is always — well, now ever since COVID — is kind of a challenge. We just have good relationships with our distributors, and so we try to figure out, if we are short on something, we try to figure out another avenue or we have to adapt our menu and that’s that. I think the rising cost in payroll is huge right now for restaurants. I guess to combat that would be to really stress the importance of efficiency and good quality work and wanting to be where you are to the employees.

What are you most looking forward to during this year’s Inlander Restaurant Week?

Honestly, I’m hoping that more restaurants think outside the box on their menus and do

some cool different things. And I don’t want to talk down on anybody’s choices, but when I look and I’m like, “Oh, there’s a Caesar salad.” I don’t want a Caesar salad there, I want to try something that they’re going out of their comfort zone and trying something new to see if that will work on their menu. That’s what I look forward to every year.

What’s something that diners can look forward to on your Restaurant Week menu?

We are trying out a new duck gumbo. We’ve had rabbit hand pies in the past, but we are doing a different version and seeing how well that goes. We have a Cajun custard tart that’s going to be delightful. It’s not Cajun spice, it’s a custard tart. I have a couple of phenomenal bakers

“We are just going to be trying out a couple different recipes and see what people like.”

in the back. So yeah, we are just going to be trying out a couple different recipes and see what people like.

What advice would you give to diners going out during IRW 2025?

Make reservations. And, you know, this is a crazy week for restaurants and a lot of the stuff is new, and so give patience because it’s not what the kitchen staff is doing on a normal basis. It takes a couple of days to get in the groove of things. 

IRON GOAT BREWING

Local brewery and craft kitchen DOWNTOWN SPOKANE GASTROPUB $35

FIRST COURSE

Loaded Baked Potato Red potato, beer cheese sauce, bacon bits, sour cream sauce, chives

Pea Salad Green peas, sugar snap peas, lemon yogurt sauce, roasted cashews, clover sprouts, pickled red onions GF V Onion Lovers Dip Cashew cream base, caramelized onions, charred scallion oil, chives. Served with pickled red onions and grilled garlic baguette GFA V V+ DF

SECOND COURSE

Spaghetti and Meatballs Pork and beef meatballs, pomodoro sauce, sour cream sauce, parmesan herb mix GFA

American Taco and Rice Bowl Seasoned ground beef, jasmine rice, black bean and corn relish, shredded iceberg lettuce, sour cream sauce, red chile salsa, cilantro GF Black Bean Chili Black beans, roasted tomato, red chile, and IGB beer sauce, cashew crema, crushed corn tortilla chips, cilantro V V+ DF

IRON WOOD & ICE

Post Falls restaurant with daily specials, weekend breakfast and more! POST FALLS GASTROPUB $35

FIRST COURSE

Wedge Salad Iceberg wedge drizzled with housemade chive ranch, hickory smoked bacon, toasted hazelnuts, gorgonzola and garnished with parsley

Brussel Sprouts Flash-fried Brussels sprouts tossed in agave and lime juice with roasted red peppers. Topped with cotija cheese and pickled red onion

Korean Pork Ribs Boneless Korean pork ribs charbroiled and glazed in Korean BBQ sauce. Served on a bed of Asian slaw and topped with sesame seeds and green onion

SECOND COURSE

Cajun Shrimp Pasta Fettuccine noodles tossed in a creamy Cajun sauce with sauteed bell peppers, onions, and garlic. Topped with grilled shrimp VA

Flat Iron Steak 8oz flat iron steak cooked to your specification, topped with chimichurri. Served over a bed of cilantro lime rice and vegetable medley

THIRD COURSE

Chocolate Peanut Butter Pudding Dark chocolate and peanut butter pastry cream, candied peanuts GF Blackberry Ice Cream Pie Eclipse vanilla plant-based ice cream, plant-based graham cracker crust, blackberry compote, fresh blackberries V V+ DF

Lime Bars Fresh lime custard, graham cracker crust, toasted coconut whipped cream, fresh lime peel V

DRINK LOCAL

Buzzsaw McThunder Juicy IPA Pale in color with bold, dank aromas of grapefruit and pineapple with mango, papaya, and citrus pith flavors $7

1302 W. Second Ave. (509) 474-0722

Menu served Sun-Thu, 4:30-8pm; Fri-Sat, 4:30-9pm

KASA RESTAURANT AND TAPHOUSE

Feel. Fusion Favors.

FIRST COURSE

Creamy Chicken Soup Potatoes, carrots, celery, croutons

Hummus Roasted feta, olives, garlic, onion, kasa bread, hot honey GFA – Sub carrots & celery for kasa bread

Kasa House Salad Romaine, cucumber, red onion, tomato, shaved parmesan, crouton, choice of dressing GFA – Add grilled chicken, pulled pork, or pork belly $8

SECOND COURSE

Sesame Pork Bowl Beer braised pork, sesame BBQ, pickled carrot, radish and cabbage slaw, jalapeño, cilantro, spicy mayo –Add pulled pork, grilled chicken, pork belly $8

Pork Belly Butter Curry Bowl Pickled carrot, radish and cabbage slaw, tomato and citrus chutney GFA – Add pulled pork, grilled chicken, or pork belly $8

Mellow Yellow Curry Bowl Yellow curry sauce, pickled carrot and radish, snap peas, red chili oil and cilantro GFA V – Choice of grilled or crispy chicken, tofu or pulled pork

THIRD COURSE

Chicken Piccata Two lightly floured chicken breasts sauteed in a lemon butter caper sauce and served over white cheddar mashed potatoes and seasonal vegetables

THIRD COURSE

Budino Layered pudding cup with a shortbread base, butterscotch pudding center, caramel sauce, and topped with whip cream and a cinnamon nutmeg powder

Carmel Apple Bread Pudding Apple pie filling tossed with custard and brioche bread before baking to perfection. Served with whip cream and caramel drizzle – Add scoop of vanilla ice cream $2

Beignet Lightly fried puff pastry coated in powdered sugar and served with a side of berry compote – Add scoop of vanilla ice cream $2

DRINK LOCAL

Huckleberry Drop Dry Fly huckleberry vodka, lemon juice, huckleberry puree, lemon sugared rim, shaken and garnished with lemon slice $14/Glass

3200

KISMET

FIRST COURSE

Tacos Whettos Beef cheek barbacoa, manchego cheese, housemade hot sauce, pico de gallo, corn tortillas GF VA

Spicy Ceviche Tostada Aguachile albacore and shrimp, orange arbol cure, mojo verde, radish, fried tostada GF DF

Stuffed Anaheim Pepper Chorizo and cheese blend, avocado tomatillo ketchup, habanero machacha salsa GF

SECOND COURSE

Braised Short Ribs Ancho braised short ribs, potato croquette, mole aioli, crispy onions, braisage – Contains Nuts Prawn Paella Saffron rice, chorizo, prawns, cod, saffron aioli GF DF VA

Chicken Enchiladas Corn tortillas layered with vegetables, chihuahua cheese, crispy chicken thigh, mojo verde, cotija, pickled chilies GF VA

THIRD COURSE

Canela Rice Pudding Coconut cream cinnamon rice pudding, marinated fruit GF V DF Tres Leches Soaked white cake, whipped cream V

Double Chocolate Brownie With vanilla ice cream, hazelnut ganache and salted peanuts

Root Beer Float With vanilla ice cream GF

Single Scoop Vanilla Sundae Choice of hazelnut ganache with chopped peanuts or huckleberry coulis GF

DRINK LOCAL

YaYa Fluffy Puffy Sunshine Hazy IPA $9

Mexican Chocolate Brownie Mexican chocolate brownie, dulce de leche V

DRINK LOCAL

Big Barn Mexican Lager Mexican-style lager brewed in Mead, Wash. $7

908 N. Howard St., #101

Sun-Sat, 11 am-9 pm

E. Queen Ave.

309-2944 Menu served daily, 3-8:30 pm

KARMA INDIAN CUISINE / INDIA HOUSE

Authentic Indian food, recipes, and homemade spices INDIAN $35

FIRST COURSE

Subudana Pakore Subudana (tapioca), potatoes, cumin, and finely chopped fresh herbs, fried as a pakore (fritter) GF V

Moong Dal Chaat Moong dal (green lentil) pakore (fritter), served chaat-style (street food snack) topped with sweetened yogurt and chutneys GF V

Singhara Aloo Tikki Water chestnut flour, potatoes, cilantro, green chiles, ginger, fresh herbs and spices. Crispy on the outside and deliciously soft inside GF V

SECOND COURSE

Chicken Methi Mali Chicken and fenugreek leaves cooked with Indian aromas. Freshly chopped ginger, garlic and fresh yogurt make a thick, creamy sauce. Served with rice and naan. GF –Vegan option available

Saag with Goat Goat marinated with yogurt, fresh herbs and Indian aromas. Cooked in creamy saag (spinach sauce), served with rice and naan. GF – Dairy free option available

Methi Matter Mali Methi (fenugreek) and green peas cooked with fragrant and creamy gravy with spices. Served with rice and naan. GF – Coconut milk option / vegetarian option

THIRD COURSE

Carrot Cake Halwa Fresh carrots roasted in butter, pistachios, cashews, golden raisins, and plenty of ground cardamom

Paan Ice Cream This refreshing paan (betel leaves) ice cream has all the flavors: rose petal jam, candied fennel, dates, and coconut. GF V+

Gulabjamun with Rabdi Indian donuts served with delicious, creamy, and rich rabdi (pistachio and cashew sauce) V DRINK LOCAL

Columbia Valley Cabernet A full-bodied red with ripe, dark fruit notes and a pleasing, jammy mouth feel. This fruit comes from the Columbia Valley, one of the premier growing regions in North America $7

MULTIPLE LOCATIONS

NORTH SPOKANE

2606 N. Monroe St. (509) 315-9371

Tue-Sun 11 am-9 pm, Mon Closed

SOUTH SPOKANE

4410 S. Regal St. (509) 443-4457

Tue-Sun 11 am-9 pm, Mon Closed

POST FALLS

740 N. Cecil Rd. (208) 981-0064

Tue-Sun 11 am-9 pm, Mon Closed

MASTER THE MENUS

Family-owned authentic Thai Cuisine NORTH SPOKANE THAI

FIRST COURSE

Curry Puffs Deep fried puff pastries filled with potatoes, onion, carrots and peas, alongside cucumber sauce V DF V+

Lemongrass Clam Chowder A creamy fusion that blends tender clams, coconut milk, lemon grass, galangal and potatoes GF DF

Kuni’s House Salad Organic greens, carrots, red onions, tomatoes, and grilled chicken or crispy tofu, served with peanut sauce or sesame ginger dressing – Substitute grilled shrimp for $2 GF DF –Vegetarian Option Available

SECOND COURSE

Wild Salmon or Tofu and Green Curry Pasta Green curry sauce atop pasta with asparagus, bell peppers, and carrots GFA – Vegetarian Option Available

Seafood Fried Rice Dungeness crab, shrimp and mussels with wok-fried rice blended with egg, onion, tomatoes, carrots, and green peas, served with cucumbers and tomatoes GF DF

Chiang Mai Noodles and Chicken Drumsticks or Tofu Chiang Mai style curry soup with egg noodles, two chicken drumsticks or organic tofu, served with cucumbers and tomatoes GFA DF – Vegetarian Option Available

THIRD COURSE

Thai Tea Crème Brûlée A decadent fusion blending French crème brûlée with Thai iced tea GF V

Oh My Mango Creamy coconut ice cream topped with mango chunks GF DFA

Thai Ice Cream Sandwich (Khanom Pang Ai Tiim) A Thai street food classic that combines creamy coconut ice cream and sweet sticky rice V

DRINK LOCAL

Latah Creek Riesling Fruit forward white wine with notes of honeycomb, lemon, ginger and more $6/glass $20/bottle

RESERVATIONS RECOMMENDED

101 E. Hastings

LATAH BISTRO

FIRST COURSE

Potato Leek Soup Creme fraiche, truffle oil, breadcrumb, chive GFA V

Italian Meatballs Arrabbiata sauce, parm, basil

Salad Arugula, pomegranate, cara cara orange, goat cheese, pecan GF V DF – Add grilled chicken $7; add shrimp $9

SECOND COURSE

Chicken Cacciatore Tomato braised chicken thigh, stewed pepper, olive, wild mushroom, creamy polenta

Mushroom Ravioli Wild mushroom, kale, cambozola cream sauce, truffle oil GF V – Add chicken $7; add shrimp $9

Lasagna Italian sausage bolognese, bachamel, sofrit

THIRD COURSE

Tiramisu Ladyfinger, mascarpone, cocoa powder

Ice Cream Float Vanilla ice cream, Iron Goat oatmeal stout, oatmeal streusel, chai

Blood Orange Sorbet Scoop of sorbet

DRINK LOCAL

Brûlée Old Fashioned Browne Family Spirits bourbon, brown sugar simple, black walnut bitters $13/Glass

Hours Available

Hours listed are the times the three-course

Inlander Restaurant Week menu is served.

Some menus are available at dinner and lunch!

LEBANON RESTAURANT & CAFE

Authentic and homemade Mediterranean cuisine

SOUTH SPOKANE MEDITERRANEAN $35

FIRST COURSE

Hummus Dip with Pita Slow-cooked garbanzo beans blended with tahini, lemon and garlic, topped with extra virgin olive oil and served with pita GFA V V+ – Add beef shawarma meat $14

Tzatziki Dip with Pita Fresh Greek yogurt, cucumber, fresh dill, mint and garlic, served with pita GFA V – Add lamb kofta skewer $9

Spokane’s only premium cigar bar, located inside Northern Quest AIRWAY

NORTHWEST $ 45

FIRST COURSE

No-Li Porch Glow Amber Ale Crisp and refreshing with a hint of chocolate malt

Browne Family Heritage Cabernet Sauvignon Aromas of mocha and black plum lead to flavors of Bing cherry, anise, and toasted oak

Vegetarian Grape Leaves with Tzatziki Six handmade rolls stuffed with seasoned rice and vegetables, slow-cooked in tomato broth and olive oil, served with tzatziki sauce GF V V+ – Add gyro meat $12

SECOND COURSE

Old Fashioned 8 Feathers bourbon, simple syrup, bitters, orange zest, cherry

SECOND COURSE

Steak and Guinness Pie Celery, onion, carrot, garlic, mushroom, potato

in

Chicken Shish Kebab Platter Two skewers of marinated tenderloin chunks grilled on an open flame, served over saffron turmeric basmati rice with a side of Mediterranean salad and garlic sauce GF – Upgrade side to tabouleh $6

Falafel Dinner Platter Deep fried falafel patties served over saffron turmeric basmati rice with a side of Mediterranean salad and our tahini sauce GF V V+ – Upgrade side to lentil soup $8

Gyros Greek Platter Grilled beef and lamb strips served over saffron turmeric basmati rice with a side of Mediterranean salad and our tahini sauce DF – Upgrade side to Greek salad $6

THIRD COURSE

Lebanese Rice Pudding Creamy rice pudding flavored with orange blossom and rose water GF V – Add ice cream scoop $5

Namoura (Semolina Cake) Popular classic Middle Eastern dessert made with semolina flour and topped with a sweet sugar syrup – Add nuts and honey $5

Halva A Middle Eastern treat made from tahini GF V V+ – Add pita $2

DRINK LOCAL

No-Li Brewhouse Big Juicy IPA As you might guess, this one’s big, juicy and fruity, nicely balanced with just a touch of mellow bitterness $7

707 W. Fifth Ave.

Menu served daily, 9 am-9 pm

LITTLE DRAGON EATERY

(509) 279-2124

Asian-inspired dishes emphasizing fresh ingredients

FIRST COURSE

Pork Belly Pot Sticker Grilled pork belly, onions, ginger, garlic and mustard greens nested in a wrapper and served golden brown. Accompanied with an adobo dipping sauce

Dragon Wings Whole chicken wings braised in soy and spices. Deep fried and coated in our signature Dragon Dust. Served with life-changing fire sauce

Pan-Seared Salmon White cheddar arancini, roasted vegetables, strawberry rhubarb purée, strawberry chipotle compote, cilantro

Pan-Seared Chicken Breast Roasted potato, sautéed onion, chive, roasted vegetable, caramel demi-glace

THIRD COURSE

Room101 Payback El Gran Papi Chulo Sumatra A decadent cigar reminiscent of chocolate-covered pretzel, with notes of red pepper and caramel

Alec Bradley Kintsugi Robusto Notes of tobacco, baker’s spice, raisin, and earth

Los Statos Deluxe Maduro Robusto Notes of coffee, tobacco, and black pepper

DRINK LOCAL

Browne Heritage Chardonnay Sweet vanilla and toasty oak aromatics lead to crisp apple and gooseberry flavors $10/Glass

100 N. Hayford Rd. (509) 481-2093

Menu served Wed-Sun, 4 pm-9 pm; Mon-Tue, Closed

Torched Tuna Nigiri AAA grade tuna served nigiri-style with wasabi, ponzu and caviar

SECOND COURSE

Vietnamese Caramelized Pork Ribs Lollipop pork ribs braised in coconut juice and spices. A caramelized sweet and savory sauce perfectly coats the ribs. Served with jasmine rice Orange Chicken Hand-breaded and fried chicken bites, tossed in bright and invigorating house-made orange sauce, served over

Beef Lo Mein Thinly sliced prime rib, water chestnut, green onion and lo mein noodles tossed in rich soy stir fry sauce

THIRD COURSE

Warm Donut Holes Fresh donut holes covered in sugar and served with spicy raspberry and honey sauce

Matcha and Pandan Milk Tea Matcha green tea, pandan leaf and sweetened milk for a perfect after-dinner night cap

Pineapple Upside Down Cupcake Classic dessert with pineapples and maraschino cherries finished with house huckleberry glaze

DRINK LOCAL

Dry Fly Huckleberry Lemonade $4/Can

SECOND

sauce. Garnished with furikake and fried garlic GFA V V+ DF – Add marinated egg $2; protein $5; wild mushrooms $3

Bulgogi Bao Buns Fluffy bao buns stuffed with choice of beef or smoked tofu. Served with sunomono, greens, and a sriracha aioli on the side V V+ DF – Add marinated egg $2; chili crisp $2; pickled veg $3

Pho House staple pho broth (choice of beef or vegan broth) served with rice noodles, onion, lemongrass oil, and cilantro GF V V+ DF – Add protein $5; wild mushrooms $3

THIRD COURSE

Ube Cheesecake Small dense ube cheesecake topped with a fruit sauce V

Matcha Chestnut Tiramisu Classic tiramisu made with local Pitotti’s coffee, roasted chestnuts and dusted with a light matcha powder V

Mango Coconut Sticky Rice A soft creamy coconut rice topped with a mango chutney and toasted coconut shavings GF V V+ DF

DRINK LOCAL

Pitotti’s Espresso Cream Martini A creamy espresso martini made with Bumbu cream and our Garland neighborhood roasters, Pitotti’s Coffee $13 NO SUBSTITUTIONS

LONGHORN BARBECUE

Tendin’ the Pits since ‘56. Spokane’s original Texas-style pit BBQ. BARBECUE $25

FIRST COURSE

German Sausage Bites Longhorn’s legendary German sausage served with our BBQ sauce trio GF DF Mac and Cheese Balls Crispy, golden balls filled with creamy mac and cheese, perfect for snacking V – Extra $3 each Chili Cheese Fries Steak fries, topped with Longhorn’s steak chili and smoked queso GF

SECOND COURSE

Longhorn’s Rib Platter Longhorn St. Louis ribs, zesty rib tips, and baby back ribs all on one platter. Comes with a corn muffin and your choice of potato salad or barbecue beans GF – Add side salad $5.95 or salad bar $13.95

Shredded Brisket Sandwich Slow-smoked brisket, shredded, tossed in Texas BOLD BBQ sauce, topped with our house-made smoked queso. Comes with a choice of sideboard – Add side salad $5.95 or salad bar $13.95

BBQ Half Chicken Dinner Longhorn’s BBQ half chicken, seasoned and glazed with our savory and sweet mop sauce. Comes with a corn muffin and your choice of potato salad or barbecue beans GF DF – Side salad for $5.95, salad bar for $13.95, 2 bones for $5

THIRD COURSE

Cheesecake Topped with caramel and chocolate V Carrot Cake Moist spiced cake with a rich cream cheese frosting V – Ice cream $3

Banana Pudding Creamy layers of banana pudding, fresh bananas, and vanilla wafers topped with whipped cream V

DRINK LOCAL

No-Li Rotating Tap Handle Spokane’s own No-Li Brewhouse $7

LORÈN

French-inspired restaurant and social club

DOWNTOWN SPOKANE FRENCH $ 45

FIRST COURSE

Bistro Salade butter lettuce, chive, parsley, tarragon, candied walnuts, pickled shallot, lemon, 1836 Olive Oil GF V DF

Parmesan Frites Garlic and parmesan, lemon and tarragon gremolata, black garlic aioli V

Chef’s Soupe du Jour Daily soup made with the freshest ingredients

SECOND COURSE

Prawn & Saffron Risotto With almond pistou and fried basil GFA Short Rib Over sauce tomat, goat cheese polenta cake, crispy fried shallot

Coq Au Vin Mushrooms, root vegetable hash and lentils slow simmered in a white wine bechamel over creamy lemon polenta and pickled peppadews V

THIRD COURSE

Creme Brûlée Lavender whip cream with honey tuile GF V

Bête Noire Blueberry white chocolate ganache, lemon brittle, blueberry gastrique GF V

Mascarpone Cheesecake With red currant compote, purple coral tuile V DRINK LOCAL

Lavender Honey Bee Browne NW botanical gin, gran gala, nutmeg honey, lemon, lavender bitters $18/Glass

SUBSTITUTIONS • RESERVATIONS RECOMMENDED

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

AIRWAY HEIGHTS

7613 W. Sunset Hwy. (509) 838-8372 Menu served every day, Sun-Mon 5-8 pm; Tue-Sat 5-9 pm SPOKANE VALLEY

2315 N Argonne Rd (509) 924-9600 Menu served every day, Sun-Mon 5-8 pm; Tue-Sat 5-9 pm

THE LOUNGE AT MASSELOW’S

A fireside lounge offering top-shelf spirits at Northern Quest AIRWAY HEIGHTS STEAKHOUSE $

FIRST COURSE

Masselow’s Green Salad Mixed greens, roasted tomato, toasted almond, Cougar Gold, balsamic vinaigrette

Caesar Salad Chopped romaine, shaved Parmesan, garlic croutons, lemon

Chowder No-Li amber ale, bacon, cheese, potato

SECOND COURSE

Beef Bourguignon Celery, pearl onion, carrot, garlic, tomato, mushroom, beef stock reduction, mashed potato

Pan-Seared Salmon White cheddar arancini, roasted vegetables, strawberry rhubarb purée, strawberry chipotle compote, cilantro

6oz Coulotte Roasted potato, sautéed onion, chive, roasted vegetable, caramel demi-glace

THIRD COURSE

GET SOCIAL

No-Li Porch Glow Amber Ale Crisp and refreshing with a hint of chocolate malt

Browne Family Heritage Cabernet Sauvignon Aromas of mocha and black plum lead to flavors of Bing cherry, anise, and toasted oak

Old Fashioned 8 Feathers bourbon, simple syrup, bitters, orange zest, cherry

DRINK LOCAL

Browne Heritage Chardonnay Sweet vanilla and toasty oak aromatics lead to crisp apple and gooseberry flavors $10/Glass

4241 Cheney Spokane Rd. Spokane, WA

MENU MUST-TRIES

A TASTY TRIP

SPIN THE GLOBE WITH A WIDE RANGE OF INTERNATIONAL FLAVORS AND CULINARY FUSION

Traverse international borders without ever leaving the Inland Northwest this Inlander Restaurant Week! Local chefs are throwing lots of other cultures and cuisines into the mix for some fusion fun and homages to traditional dishes and techniques.

Combining Korean, Mexican and American street fare into one ultra creative dish, BORRACHO TACOS & TEQUILERIA is serving up a Korean eloté corn dog. The deep-fried goodness has rice-flour batter hiding mozzarella cheese and is sprinkled with corn dust, cotija cheese, tajin and mayo. Other fusion dishes on Borracho’s menu include bulgogi fajitas, Thai coconut tortilla soup and a pho-ritto.

For some more classic Mexican plates, try the nachos or carne asada at VAQUEROS MEXICAN RESTAURANT & TAQUERIA. There’s also a charboiled skirt steak with rice, refried beans, homemade guacamole and tortillas.

Head on over to Germany via DAS STEIN HAUS, which is serving up a variety of bratwurst, fresh-baked pretzels with sweet mustard and cheese sauce, pork cordon bleu, and more.

Satisfying cravings for both Hawaiian barbeque and hot pot, HULA POT in Coeur d’Alene has items like spam musubi, katsu chicken and a hotpot with spicy short ribs or chicken. Meanwhile, many locals’ favorite globe-trotting spot, FEAST WORLD KITCHEN, is bringing dishes from nine countries, each prepared by one of its local immigrant and refugee chefs. Dig into options like Korean fried chicken wings, Afghan dumplings, and Moroccan malawi, a stuffed flatbread.

Middle Eastern cuisine also gets a spotlight via LEBANON RESTAURANT & CAFE, serving staples like hummus, pita and shawarma, alongside vegetarian grape leaf rolls and a kebab platter. SKEWERS brings the rich flavors of Armenia with ghoozoo itchee, slow-roasted lamb atop spiced rice and mixed nuts, and sweets like paklava and cardamom rice pudding.

For a taste of Indian, head to one of THE MANGO TREE’s four area locations for curry, gulab jamun, samosa chaat and more. KARMA INDIAN CUISINE / INDIA HOUSE is also back with traditional dishes like chicken methi malai, goat saag and more. And at INDICANA in South Perry, diners can enjoy a creative fusion of Mexican and Indian flavors. 

Eloté Korean Corn Dog Borracho Tacos & Tequileria

LUMBERBEARD BREWING

Crafting quality beer and uniquely familiar eats in downtown Spokane DOWNTOWN SPOKANE GASTROPUB $35

FIRST COURSE

Loaded Baked Potato Soup Creamy potato soup topped with bacon, and cheddar jack cheese

Pretzel Bites and Beer Cheese Lightly fried and salted pretzel bites, served with housemade jalapeno beer cheese and stoneground beer mustard

Arugula Salad Arugula dressed with chipotle Zuff vinaigrette, pomegranate arils, white cheddar, and roasted delicata squash

SECOND COURSE

Thai Caramel Fried Chicken Sandwich Buttermilk fried chicken thigh, coated with Thai-spiced caramel drizzle with Thai basil aioli and sesame dressed cabbage, on a toasted brioche bun Pork Belly Mac & Cheese Penne pasta coated in jalapeno beer cheese with crispy pork belly and topped with cotija cheese and green onion

Fish Tacos Two marinated and grilled white fish tacos with cabbage slaw, pico de gallo, cilantro, and lime wedges

THIRD COURSE

Barrel-Aged Beer Enjoy an 8 oz pour of any barrel-aged beer currently on tap

Whoopsie Apple Pie Vanilla ice cream topped with green apple compote, barrel-aged beer, caramel, and shortbread cookie crumbles

Tiramisu Ladyfinger cookies dipped in barrel-aged Campfire Snack, whipped mascarpone, and topped with cocoa powder

DRINK LOCAL

Flavor Nuggets Hazy IPA Enjoy a pint of our fan-favorite rotating hazy IPA! $7

MULTIPLE LOCATIONS

MACKENZIE RIVER PIZZA

Savor scratch-made meals in a setting inspired by the great outdoors AMERICAN $25

FIRST COURSE

Small House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing

Small Caesar Salad Romaine, shredded parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request

Small Bowl of Soup Please choose from our delicious soup offerings

SECOND COURSE

Ol’ Prospector All-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked gouda and served on a brioche bun

Pesto Shrimp Linguine Linguine, shrimp, herbed olive oil, pesto sauce, prosciutto, tomatoes, roasted garlic and lemon wedge

Korean BBQ Salmon Bowl Baked wild salmon, shredded red cabbage and carrots, red bell peppers and blanched broccoli over jasmine rice with Korean BBQ sauce, scallions and sesame seeds

THIRD COURSE

Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce

Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisins and cream cheese frosting

Warm Apple Cobbler Old-fashioned apple-walnut cobbler with a scoop of vanilla ice cream

DRINK LOCAL

Gilligan’s Island Dry Fly vodka, peach schnapps, orange juice and cranberry juice $9

25 E. 3rd Ave. (509) 381-5142

Menu served Sun-Mon, 3-8 pm; Wed-Thurs, 2-8 pm; Fri-Sat, 2-9 pm

FIRST COURSE

Soup and Salad Bar One trip through our soup and salad bar offering our specialty soups made fresh daily. Lots of options to choose from GFA V – Add grilled chicken $5

Bacon Mac and Cheese Balls Our famous bacon mac and cheese breaded and deep fried to a golden brown, topped with bacon cheese sauce

Mozzarella Balls Marinated mozzarella balls breaded and fried to a golden perfection, served with housemade marinara for dipping V

SECOND COURSE

Brisket Platter House smoked brisket served with baked beans and macaroni salad – Add Cougar Gold mac and cheese $6 Meat Trio Plate Smoked jalapeno sausage, pulled pork and BBQ ribs served with a side of coleslaw GFA – Add Cougar Gold mac and cheese $6

Mac and Cheese Sampler Plate Three mac and cheese dishes all on one plate: Buffalo chicken, Cougar Gold and pulled pork

THIRD COURSE

Ice Cream Cookie Sundae Vanilla bean ice cream, sugar cookie, topped with chocolate sauce, whipped cream and nuts

Banana Split Bites Banana bites dipped in chocolate sauce and topped with whipped cream and sprinkles

S’mores Martini Marshmallow vodka, Irish cream, heavy cream chocolate syrup, graham cracker topping, toasted marshmallow DRINK LOCAL

Fluffy Puffy IPA Locally brewed by YaYa Brewing Co., a deliciously smooth IPA $6

MULTIPLE LOCATIONS

SOUTH SPOKANE 2910 E. 57th Ave., #E

COEUR D’ALENE

FIRST COURSE

FIRST COURSE

Arancini Risotto balls filled with mozzarella cheese, coated with breadcrumbs and deep fried to golden perfection

Italian Sausage Bites House-made Italian sausage served with our special sweet/hot mustard GF

Caprese Stack Slices of tomato and fresh mozzarella drizzled with a pesto dressing and balsamic reduction GF V

SECOND COURSE

Crab Lasagna with Vodka Sauce Pasta sheets layered with imitation crab, mozzarella, parmesan, asiago, fresh basil and tomato, covered in a creamy vodka sauce – Add meatballs or Italian sausage for $4

Rigatoni with Creamy Pesto Rigatoni pasta covered in a creamy pesto sauce GFA V – Add steak or shrimp for $8

Chicken Ravioli Florentine House-made chicken ravioli covered in a creamy garlic Florentine sauce – Add meatballs or Italian sausage for $4

THIRD COURSE

Lemon Cheesecake Homemade buttery lemon crust with creamy lemon cream cheese filling, topped with homemade lemon curd V – Add Limoncello for $6

Tiramisu Italian classic made with layers of sponge cake, espresso, mascarpone cheese and coffee liqueur, dusted with cocoa powder V – Add Grahams Tawny Port for $6

Brownie Sundae Your choice of homemade chocolate peanut butter or salted caramel bar topped with creamy vanilla ice cream and chocolate or caramel sauce GFA V

DRINK LOCAL

Barili Cellars Backdoor Reserve Red wine blend on tap, exclusive to Mamma Mia’s $7/Glass

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

420 W. Francis Ave. (509) 467-7786

Menu served Sun-Sat, 4 pm-8 pm

MARYHILL WINERY TASTING ROOM AND BISTRO

Locally made Washington wines, house-made foods with fresh ingredients

FIRST COURSE

Roasted Beet Salad Mixed greens, roasted beets, goat cheese, shallots, oranges, pomegranate vinaigrette GF V Caesar Salad Romaine, pecorino, toasted baguette, Caesar dressing, fresh lemon GFA DFA

Bistro Salad Mixed greens, dried cranberries, gorgonzola crumbles, shallots, spiced candied pecans, gorgonzola vinaigrette GF V

SECOND COURSE

Frenched Kurobuta Pork Chop Long bone Kurobuta pork chop, golden raisin agrodolce, and Calabrian chili olive oil. Served with rice pilaf and seasonal vegetables GF – Contains pine nuts

King Oyster Mushroom “Scallops” King Oyster mushrooms seared and served with lemon caper beurre blanc. Served with rice pilaf and seasonal vegetables GF V

Chicken Marsala Pan-seared chicken breast, mushroom marsala cream sauce. Served with white wine pasta with pecorino cheese

THIRD COURSE

Thai Tea Panna Cotta Thai tea-inspired custard. Served with a cardamom shortbread cookie

Baklava Cheesecake Made with phyllo dough and toasted walnuts GF V

Black Forest Cake Chocolate cake, cherry zinfandel compote, whipped cream, chocolate GF V

DRINK LOCAL

Complimentary Glass Choose between classic Sangiovese or Pinot Gris. First glass is complimentary; additional glasses are $14/$12

1303 W. Summit Pkwy.

Masala Fries House spice blend tossed with coated fries and fried. Served with choice of mint, tamarind or mango chutney V Wings Two drum + two wings fried and tossed in house mango sauce, served with ranch or bleu cheese.

Samosa Chaat Single samosa fried and topped with chickpeas, fresh tomato, onions, yogurt, mint and tamarind chutney.

SECOND COURSE

Mango Chicken Sandwich Breaded chicken breast, fried and tossed in house mango sauce. Topped with mango chutney, raita, lettuce and onions. Served on a sesame bun – Add fries $3

Pick Three Choose three 6-ounce curry options from the following: Butter chicken, butter paneer, chicken korma, shahi paneer, dal makhani or beef curry. Choice of rice or naan – Add rice or naan $3

Goat Curry Slow-roasted goat in a thick gravy with choice of rice or naan – Add rice or naan $3

THIRD COURSE

Gulab Jamun Two small spiced gulab, warmed + served with mango sorbet

Carrot Cake Moist, spicy, carrot-laden cake with crushed pineapple, coconut and walnuts, filled and covered with plantbased cream cheese frosting GF V+

Butter Toffee Cake Warmed mini toffee cake drizzled in caramel and served with small scoop of vanilla ice cream

DRINK LOCAL

PNW Pint Choice of any local pour (No-Li, Lumberbeard, Brick West) $4

E. Sprague Ave (509) 290-5801

served every day, 11 am-9 pm

COEUR D’ALENE 1726 W. Kathleen Ave. (208) 930-1416 Menu served every day, 11 am-9 pm

Sweet Mango Sticky Rice

MAX AT MIRABEAU

Spokane’s most eclectic culinary experience is in the Valley at Max SPOKANE VALLEY ECLECTIC $ 45

FIRST COURSE

Sweet Potato Whiskey Crab Bisque Shellfish stock, shaved fennel slaw, deep sea red crab, crème fraîche, smoked paprika oil GF

Iceberg Heart Wedge Smokey garlic blue, ripe tomato, green onion, bacon, gorgonzola crumbles, lotus root crisp GFA

Ras el Hanout Lamb Kabob Fig gastrique, macerated apricots, grilled lavosh GFA

SECOND COURSE

U-15 White Prawn Scampi Linguine Mushrooms, sundried tomato, garlic, lemon, herb wine butter sauce GFA

New Zealand “Ora” King Salmon Kafir lime-lemongrass beurre blanc, steamed jasmine rice GF

Bison Ribeye Steak Ancho-chile and smoked sea salt rub, fresh sage butter, hominy and cactus succotash, sumac roasted sweet potato GF

THIRD COURSE

Key Lime Pie Pecan shortbread crust, Key West lime custard, giant toasted meringue, zesty Captain Morgan spiced rum glaze GF V

Apple Galette à la Mode A tender pastry served warm with cinnamon, salted caramel sauce V

Samoa Brownie Decadent Belgian chocolate brownie, toasted coconut, dulce de leche V

DRINK LOCAL

Old Fashioned Browne Family bourbon, orange bitters, simple syrup, large ice cube, orange zest, Bordeaux cherry $12.90

MELTING POT

Create genuine connections with friends and family around our fondue pots

DOWNTOWN SPOKANE EUROPEAN $ 45

FIRST COURSE

Mac & Five Cheese Fondue Macaroni noodles, bacon, shallots, five cheese blend, seasoned bread crumbs – Double Dippers $6 | Charcuterie $14 GFA

Chicago Deep Dish Pizza Fondue Butterkäse, fontina, smoked mozzarella, parmesan, lager beer, garlic, rustica sauce, basil – Double Dippers $6 | Charcuterie $14 GFA V

Buffalo Wisconsin Trio Fondue Butterkäse, fontina, gorgonzola, white wine, sherry, shallots, scallions, buffalo wing sauce – Double Dippers $6 | Charcuterie $14 GF V

SECOND COURSE

California Salad Mixed greens, candied pecans, gorgonzola, tomatoes, raspberry walnut vinaigrette GF V Bacon and Bleu Spinach Salad Spinach, tomatoes, egg, bacon, gorgonzola with buttermilk bleu cheese GF Caprese Salad Mixed greens, fresh mozzarella, tomatoes, basil, balsamic glaze GF V

THIRD COURSE

Meat Lover’s Fondue Filet mignon, spicy Thai teriyaki steak, brasa chicken, brown sugar bourbon rubbed steak – Add a lobster tail (market price) | 6 oz. premium filet $25 GFA

The Coastal Fondue Atlantic salmon, roasted garlic shrimp, Cajun ahi tuna, featured ravioli – Add a lobster tail (market price) | 6 oz. premium filet $25 GFA

The Vegetarian Fondue Impossible polpettes, zucchini, asparagus, wild mushroom ravioli, vegetable potstickers – Add a lobster tail (market price) | 6 oz. premium filet $25 V

DRINK LOCAL

The 1975 Dry Fly vodka or gin, prosecco, fresh lemon, cupcake syrup, topped with cotton candy, edible gold, rock candy stir stick $16

RESERVATIONS RECOMMENDED

1100 N. Sullivan Road (509) 922-6252

Menu served daily, noon-9 pm

candied bacon jam

Bleu Cheese Steak Medallions Three tenderloin steak medallions topped with a house gorgonzola sauce, garnished with chives

Roasted Brussels Sprouts Crispy fried Brussels sprouts and chopped bacon topped with balsamic reduction and shaved parmesan cheese

SECOND COURSE

Balsamic Steak Sandwich Ciabatta bread, black garlic aioli, seasoned arugula, balsamic caramelized red onions, gouda cheese and tenderloin steak bites

Crispy Pork Chop Pork chop crusted with seasoned panko and fried crisp, served atop smashed red potatoes and topped with whiskey peppercorn sauce

Louisiana Battered Fish & Chips Crispy New Orleans seasoned cod, served with fries, jalapeño coleslaw and house tartar sauce

THIRD COURSE

Waffle Crisp Sundae Vanilla ice cream topped with a raspberry compote and served with a house-made waffle crisp Mason Jar Mud Pie Layered ice cream, hot fudge and cookie crumbles

Root Beer Float Enough said DRINK LOCAL

YaYa Fluffy Puffy Sunshine

707 W. Main Ave. Suite C

RESERVATIONS RECOMMENDED

NORTH HILL ON GARLAND RESTAURANT AND BAR

The Garland District’s favorite landing spot

NORTH SPOKANE AMERICAN $35

FIRST COURSE

Prosciutto Wrapped Grilled Asparagus Prosciutto wrapped grilled asparagus with goat cheese and blackberry vinaigrette drizzle GF

Cajun Crab Cakes Cajun crab cakes with lemon butter aioli

Balsamic Brussels Sprouts with Bacon and Parmesan Balsamic Brussels sprouts with bacon and parmesan

SECOND COURSE

Beef Wellington Taco Beef slow cooked in a red wine marinade, pureed shiitake mushroom, English Mustard, in a house made taco shell

Miso Salmon Miso marinade salmon, jasmine rice, miso soup, grilled broccoli

Bahn Mi Pizza Marinated pork, sweet chili BBQ sauce, pickled carrot and radish, jalapeño, cabbage, kimchi aioli drizzle

THIRD COURSE

S’mores Bread Pudding Cinnamon rolls in a s’mores custard with marshmallows and graham cracker crumbs, topped with hazelnut whip

White Chocolate Blackberry Mousse Tart White chocolate tart with blackberry vanilla mousse

Peanut Butter Skillet Cookie Peanut butter cookie topped with chocolate peanut butter ice cream and chocolate drizzle

DRINK LOCAL

Carson’s Espresso Martini Luxe and Loaded Vodka from Spokane’s Ballistic Distillery and house-infused vanilla espresso $10

O’DOHERTY’S

Authentic Irish vibes, pints, and hearty dishes

DOWNTOWN SPOKANE IRISH $35

FIRST COURSE

Reuben Egg Roll A delicious fusion! Crispy, golden delight filled with corned beef, sauerkraut, and Swiss. Served with side of Thousand Island dressing

Erin’s Irish Stew Our famous Irish stew with sausage, tender beef, and hearty vegetables GF

Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage, deep fried. Served with house spicy mustard GF

SECOND COURSE

Bangers and Mash Traditional pork sausage boiled in Guinness and then grilled. Garlic, white cheddar mash potatoes and braised cabbage

Hooligan Hannigan Reuben Sandwich Tender corned beef topped with sauerkraut, melted Swiss cheese and Thousand Island dressing on toasted dark rye. Served with O’Doherty steak fries

Guinness Fish and Chips Huge pollock filet hand dipped in Guinness beer batter. Served with O’Doherty steak fries and house tartar sauce

THIRD COURSE

O’Doherty’s Irish Coffee Irish cream and honey whiskey liqueur in O’Doherty’s house coffee blend. Topped with whipped cream

Galway Bread Pudding

Tullamore Dew Celtic cream sauce

Irish Cheesecake with Jameson caramel and Guinness chocolate sauce

DRINK LOCAL

OSPREY

Casual restaurant with great prices and amazing river views

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

BBQ Pork Sliders Two house-smoked pulled pork sliders topped with coleslaw

Beef and Barley Soup Beef, barley and vegetables in a rich beef broth

Smoked Dirty Fries Goat cheese, in-house smoked brisket and pulled pork with Mama Lil’s Peppers and pickled onion

SECOND COURSE

BBQ Chicken Dinner In-house smoked half chicken with corn succotash and cornbread

BBQ Rib Dinner Half rack house-smoked St. Louis ribs with gouda macaroni and cheese and cornbread

Sundried Pesto Pork Porterhouse 12 oz. porterhouse pork chop, sundried tomato pesto crust, Yukon gold potato puree and seasonal vegetables

THIRD COURSE

Chocolate Tower Cake Layered chocolate cake

Lemon Curd Cake Lemonade cake with Meyer lemon curd

Cheesecake Chocolate shavings, blackberry coulis

DRINK LOCAL

OUTSIDER

Modern American cuisine with global influence by Chef Ian Wingate

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Ribeye Poke Berbere rubbed ribeye steak seared rare sea asparagus, Walla Walla sweet onion, tomato, Aloha shoyu fried garlic DF

Smoked Brisket French Onion Soup Jammed onions, garlic thyme, Calvados, cream sherry, rich house made beef broth French country bread, Jarlsberg cheese

Bartlett Pear Salad Field greens, Point Reye’s blue cheese caramelized walnuts, apple cider vinaigrette GF V SECOND COURSE

Moxie Meatloaf Ground brisket, chuck, pork, creamy Yukon mashed potatoes, demi glacé, chipotle BBQ sauce roasted butternut squash, haricot vere GF

Lucido Brick Oven Neopaliton Pizza San Marzano tomato asiago, mozzarella, feta, castelvertrano olives, Calabrian chili slow roasted tomatoes, artichoke hearts, fresh basil, arugula – Sonnenberg’s New York Italian-style sausage $4 V

Slow Braised Lamb Pappardelle Lamb braised in a rich red wine lamb stock, tossed with fresh pappardelle pasta

Meyer lemon gremolata, fresh shaved pecorino romano

THIRD COURSE

Chocolate Ganache Torte Rich chocolate ganache berry sauce, lilikoi sauce, sweet cream

Esma’s Jaffa Cake Genoese sponge cake, orange, chocolate

Cracker Jack Crème Brûlée Rich custard-infused with cracker jacks, topped with a layer of hardened caramelized sugar GF Contains peanuts

DRINK LOCAL

Arbor Crest Avansino Grand Reserve blend, cabernet sauvignon/Sangiovese, Columbia Valley $14/glass $52/bottle

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

908 N. Howard St. (509) 315-5442 Menu served Sun-Thu, 4 pm-8 pm; Fri-Sat, 4 pm-9 pm

PALM COURT GRILL

Dine at our

FIRST COURSE

Cougar Gold Cheese Dip Hot melted medley of cheeses, roasted garlic, shallots and pepperoncini with toasted baguette GFA V

Caesar Salad Housemade Caesar dressing, garlic croutons, Pecorino Romano, lemon – Add chicken $10, shrimp $16, salmon $20 GFA V

Soup Du Jour Made fresh daily

SECOND COURSE

Grilled King Salmon* Housemade Northwest huckleberry beurre blanc, basmati rice, herb glaze, fresh seasonal vegetables GF

Pomegranate Duck Breast Leek and onion risotto, pomegranate gastrique, dried cherries, balsamic glaze, crispy leeks, seasonal vegetables

Gnocchi with Butternut Squash Puree Potato gnocchi, brown butter squash puree, fried Speck, sage glass THIRD COURSE

Signature Creme Brulee Housemade caramel, creme anglaise, fresh berries GF DF

Chocolate Cabernet Cake Cabernet chocolate cake, layered with poached cherries, mascarpone mousse and whipped cabernet ganache, finished with red wine reduction

Huckleberry Honey Tart Huckleberry chiffon, salted honey custard, fresh PNW huckleberries, whipped chantilly, granulated honey

DRINK LOCAL

No-Li Born & Raised IPA Brewed in Spokane $8

10 S. Post St. (509) 789-6848 Menu served daily, 4 pm-8 pm

MEET THE OWNER

TIM O’DOHERTY

SHARING IS CARING TO

O’Doherty’s Irish Grille has occupied a prime spot in downtown Spokane across from Riverfront Park for over three decades. Owner Tim O’Doherty was given a firm push to open his Irish pub when his former boss Jerry Young fired him from the now-closed Milford’s Fish House on North Monroe. Though it was a harsh move at the time, Young set O’Doherty on a path to his own success. The restaurant he owns and operates with his wife Sam is now a staple for those looking for a pint and some Irish classics like fish and chips, pasties and stew.

RESTAURANT WEEK: What led you to open an Irish pub-style restaurant?

OWNER

What is special or unique about the region’s culinary scene right now?

The Pacific Northwest is, obviously, very tied to the great fish, salmon. I think that when people come here they’re always like, “Do you have salmon?” So I think our reputation — even though we are a long way from the coast; we’re almost to Montana — people come here, and they think they are going to get salmon and maybe crab, all those seafood items. So I think that’s what our region is known for, which does a disservice to the Inland Northwest where we live, because some of the best barbecue in the world is here, but we are not known for barbecue.

What are some of the biggest challenges the industry is currently facing?

O’DOHERTY: I think the Irish pub format really suits my personality and my heritage. We took a road trip to Butte, Montana, to learn from some of the classy Irish pubs that are in Butte. Then just probably started off like a lot of people, underfinanced with not a chance in the world.

It’s kind of a labor heavy industry, so it’s difficult in that way to try to hire, train and retain really good people. That’s probably the most difficult thing that we have.

What kinds of places do you look for when you dine out; in other words, what excites you?

I’m part of a couple, so a lot of the time that choice is not mine but my wife’s because other than peas and beets there’s nothing in the world I don’t enjoy. If you want to go Thai food, I love Thai food. Italian, Mexican, pizza, American — I really love it all. So what we try to do is, actually — I have a friend named Sally Akiyama, [and] Sally always knows the new place in town — so a lot of times we’ll go try new restaurants.

Who are some of your culinary heroes or biggest influences, and why?

I think probably, honestly, the biggest influence in O’Doherty’s here — and this sounds corny and stuff — but it’s my wife. For 33 years, she’s been my partner. She handles the payroll, she does the payables, she’s my echoing board in terms of the menu. We argue about prices, we argue about products, we discuss employees both good and bad. The business is the topic of discussion, and we are lucky that we can have that discussion without getting upset. I just have a ton of respect for her.

What are some of the rewarding and challenging aspects of running and owning a family business?

The great thing about owning a family business is that, if you have a big family like me, you have a lot of possible coworkers to pick from. The bad thing about having a business like this is that you have all these relatives that you can pick from. You know, it’s harder to fire your brother than it is to fire somebody that you just met off the street. So that can be challenging.

What are you most looking forward to during this year’s Inlander Restaurant Week?

What I like about Restaurant Week is that the people at Inlander were smart enough to stage it at a time when business is slow throughout the city and it’s cold. People aren’t really going out. So this is a motivation to, “Hey, I know it’s snowing, I know it’s cold, I know you don’t have any money left from Christmas, but hey you might just want to check this out.”

What’s something that diners can look forward to on your menu?

The Hooligan and Hannigan corned beef sandwich and shepherd’s pie, it’s really good, and the fish and chips. But sometimes we have some new items, so my chef had meatloaf at Jack & Dan’s and he goes, “We should do meat-

BAR AND GRILL

FIRST COURSE

Steak Bites Steak bites marinated in house-made signature steak sauce. Served with cheesy garlic bread

Caesar Salad Romaine, house-made Caesar dressing, croutons and grated parmesan cheese GFA – Add chicken $6

Garlic Cheese Curds Garlic breaded Wisconsin white cheddar cheese curds with Ponderosa boom-boom dipping sauce V SECOND COURSE

Chicken Fried Steak 12 oz. chicken fried steak served with vegetable medley and choice of potatoes

Bleu Cheese & Pecan Salmon Pecan and bleu cheese crusted grilled salmon. Served with white rice and vegetable medley GFA

Bourbon Chicken Grilled chicken breast topped with mushroom and onion bourbon sauce. Served with mashed potatoes and vegetable medley

THIRD COURSE

Brownie Skillet Warm brownie in a cast iron skillet topped with vanilla ice cream V

Creme Brulee House-made creme brulee GFA V

Lemon Cookie Sandwich Lemon and white chocolate chip cookie filled with vanilla ice cream and house-made bourbon caramel sauce V

DRINK LOCAL

Maryhill Riesling 7 oz. pour $9/glass, $32/bottle

loaf.” I said, “Nobody’s gonna do meatloaf.” But I let him do it as a special because we have a special sheet. Now we sell like four entire meatloaves twice a week. People take it home I guess because it travels well. We have meatloaf sandwiches. So I was entirely wrong about that.

“We appreciate them coming out because that support is vital for small restaurants.”

What advice would you give to diners going out during Restaurant Week?

Well, first of all, I’d like to thank them, honestly, because it’s winter and it’s cold. We appreciate them coming out because that support is vital for small restaurant, so I would really encourage them to go to any new places and help them out. But the best advice I give to people all the time on Restaurant Week is share plates. 

PURE NORTHWEST

Vibrant cocktail bar and eatery inspired by the adventure-spirited PNW

DOWNTOWN SPOKANE NORTHWEST $35

FIRST COURSE

Fry Bread House-made traditional fry bread with choice of honey

Honey Brussels Fried Brussels with honey butter, roasted garlic and balsamic vinegar GF V

Grilled Artichokes and Spring Mix Marinated and grilled artichokes, spring mix, garlic oil and seasoned salt GF V DF V+

SECOND COURSE

Market Salad Apples, aged white cheddar, candied walnuts, spring mix and Dijon vinaigrette GF V

Smoked Salmon Chowder Smoked salmon, baby red potatoes, heavy cream and house seasoning GF

Wine-Broiled Chicken & Wild Rice Soup Seasoned and grilled wine-broiled chicken, wild rice and veggies, heavy cream GF THIRD COURSE

Shrimp & Grits Blackened shrimp, andouille sausage, seasoned cheddar grits and parsley GF

Wine Broiled Chicken & Ribs Wine broiled chicken, smoked ribs, famous red lion bbq sauce, house gratin potatoes & fry bread

Bolognese Pappardelle, house bolognese sauce, with parmesan & garlic bread

DRINK LOCAL

Maryhill Chardonnay A white wine from the Columbia Valley, with oaky notes $6/Glass

PURGATORY CRAFT BEER & WHISKEY BAR

A wall with 1,020 bottles, incredible food and craft cocktails

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Maple Glazed Brussels Sprouts Sauteed in bacon fat, served with bacon and glazed with maple syrup, white wine Dijon and balsamic glaze

Deviled Eggs Dusted in Cajun seasoning, garnished with green olives and pickled red onion

Rosemary Beef and Barley Stew Red wine slow cooked beef with onions, potatoes and tomato simmered in beef stock with barley and rosemary

SECOND COURSE

Black & Blue Salmon Sandwich Blackened salmon, cold smoked blue cheese crumbles, lemon dill creme fresh. With lettuce, tomato and red onion

Brown Butter Penne Pasta Al dente penne brought up in a fresh sage brown butter, finished with a splash of fresh lemon juice and shaved parmesan. Topped with grilled tiger prawns

Pork Belly Tacos Flour tortillas, cabbage, green onions, pickled red onion. Topped with Peruvian sauce, sour cream and cilantro

THIRD COURSE

Bourbon Caramel Cheesecake NY-style cheesecake topped with our house made bourbon caramel

Beignets New Orleans-style beignets, served with a side of our bourbon caramel sauce

Chocolate Bourbon Pecan Pie A twist on your traditional pecan pie

DRINK LOCAL

Dark Browne Manhattan Browne rye, Averna amaro, walnut liquor, orange bitters garnished with an orange twist $14

NO SUBSTITUTIONS

524 W. Main Ave. (509) 290-6518

Menu served daily, noon-11:30 pm

RED TAIL BAR AND GRILL

Enjoy our delicious Southwest American pub cuisine

FIRST COURSE

Az Crisp A tortilla topped with cheddar cheese, diced tomato and diced jalapenos

Queso Dip Creamy white queso sauce with pico de gallo. Served with our house-made chips and salsa

House Salad Mixed greens with cucumbers, tomato, and green onions with choice of dressing

SECOND COURSE

Meatloaf Sandwich House-made meatloaf topped with bacon and smoked gouda. Served on a ciabatta bun with lettuce, tomato, BBQ sauce and chipotle aioli. Comes with a choice of side

Fajita Burger A brisket burger topped with guacamole, pico de gallo, tortilla strips, peppers, onions and pepperjack cheese on a potato bun. Served with a choice of side

Pork Tacos Three flour or corn tortillas filled with slow-cooked pork. Topped with cilantro slaw, pico de gallo and cotija cheese. Served with guacamole and house salsa

THIRD COURSE

Chocolate Leche Caramel Cake Chocolate cake moistened with milk, caramel and topped with a toffee piece

Blue Huckleberry Crisp Sweetened blueberries and huckleberries with a crisp topping

Mini Strawberry Cake Pink strawberry-flavored cake glazed with strawberry icing

DRINK LOCAL

No-Li Rotating draft $6.50/Pint

QQ SUSHI & KITCHEN

Japanese, Korean, Malaysian and Chinese food

NORTH SPOKANE ASIAN $35

FIRST COURSE

Bacon Wrapped Jalapeno Jalapeno stuffed with house cream cheese, wrapped in bacon and fried GF

Tuna Tataki Seared fresh tuna topped with spicy ponzu sauce GF

Crispy Calamari Hand-cut calamari strips breaded with light tempura, fried and served with a jalapeno ponzu sauce

SECOND COURSE

Sizzling Chicken Chicken sautéed with onion and bell pepper in a black pepper brown butter sauce, served on a sizzling hot plate with rice – Add beef $5, shrimp $6

Fresh Roll Spicy tuna and shrimp tempura with fresh salmon and lemon, served with a jalapeno ponzu sauce

Alaska Roll Imitation crab avocado and cream cheese, topped with fresh salmon, Monterey Jack cheese, eel sauce, chili oil and green onions

THIRD COURSE

Chocolate Torte Flourless chocolate torte topped with whipped cream and fresh strawberry GF

Fried Bananas with Ice Cream Banana lightly battered and fried, topped with vanilla ice cream and a chocolate and caramel drizzle V

White Chocolate Blueberry Cheesecake

37914 S. Nukwalqw St. (800) 523-2464 Menu served daily, 11 am-10 pm

1902 W. Francis Ave. (509) 279-2721 Menu served daily, noon-9 pm

REPUBLIC PI

Artisan wood-fired pizza, craft beer, wine and hand-crafted cocktails SOUTH SPOKANE PIZZA $25

FIRST COURSE

Pi Bites Baked and crisp-fried Pi dough, sea salt, Perry Street beer cheese sauce, green onion V

Small Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, gorgonzola, pepperoncini, white balsamic vinaigrette GFA V – Add grilled chicken or lemongrass grilled pork $6

Butternut Squash Bisque House-made butternut squash bisque served with chipotle crema GF V

SECOND COURSE

Prosciutto Pizza Prosciutto, extra virgin olive oil, fresh mozzarella, spinach, caramelized onion, finished with pomegranate molasses (7” pizza). Ask your server about glutenfree options GFA

Rockwood Pizza Pesto, goat cheese, kalamata olives, herbed tomato, roasted red peppers, red onion, green garbanzo beans (7” pizza). Ask your server about gluten-free options GFA V 30th Off Grand Pizza Rossa sauce, cheese blend, Italian sausage, pepperoni, house cured ham (7” pizza). Ask your server about gluten-free options GFA

THIRD COURSE

Dolce de Leche Cheesecake House-made dolce de leche cheesecake with cocoa nib crust GF V

Rotating Fruit Dumpling Chef’s choice fruit dumpling, vanilla ice cream, butterscotch sauce V

Guinness Pudding House-made Guinness pudding, salted toffee crunch, house whipped cream V

DRINK LOCAL

Agnus Bordeaux Blend Red Mountain Bordeaux red blend, a collaboration with Townshend Cellars $10/glass $38/bottle

611 E. 30th Ave.

Menu served daily, 4 pm-close

SAFARI KITCHEN AT DAVENPORT TOWER

(509) 863-9196

In Spokane’s downtown core, fresh flavors for every palate

FIRST COURSE

Fire Roasted Shrimp Scampi Smoked and spiced tomato sauce, garlic-sautéed prawns, butter-garlic crouton Roasted Beet Salad & Marcona Almond Field greens, golden and red oven roasted beets, Marcona almonds, marinated cherry tomato, balsamic glaze GF V DF

Oven Roasted Eggplant Oven-roasted eggplant layered with pomodoro sauce, mozzarella, parmesan cheese, pesto drizzle V

SECOND COURSE

Osso Bucco Lasagna Slow-cooked osso bucco ragout, parmesan and mozzarella cheese, pomodoro sauce

Seafood Paella Garlic sautéed clams, mussels and shrimp, deglazed with saffron-infused Chablis, peppers, green beans GF DF

Grilled Coconut Crusted Salmon Grilled coconut-crusted king salmon, roasted red pepper in a creamy garlic sauce with housemade quinoa GF THIRD COURSE

Strawberry and Basil Tart Curd-layered tart with lemon and black pepper soaked cake, basil anglaise, with shaved balsamic gelee

Signature House Dessert House-made profiterole filled with a fresh berry jam and vanilla bean creme diplomat, served with a warm chocolate sauce with whipped chantilly and fresh berries NY-Style Cheesecake Served with strawberry and raspberry coulis and fresh berries

LOCAL

Rotating Draft Beer Featuring YaYa, No-Li and Lumberbeard $7

FIRST COURSE

Pork Belly Asian marinated and slow-cooked pork belly, spicy mayo, topped with housemade kimchi and garnished with green onions GF DF

Spicy Asian Cucumber Salad Sliced Persian cucumbers, tossed in a housemade spicy dressing, drizzled with a mango chili sauce, garnished with bean sprouts and sesame seeds GF V DF

Chicken Skin Dumplings Pork filled chicken skin dumplings, fried to crisp perfection, on a bed of cabbage with a housemade wasabi and mango chili sauce drizzle GF DF

SECOND COURSE

Beef Short Rib 6 hour slow braised beef short rib on a bed of cheddar cheese grits, with roasted asparagus, rainbow carrots, and topped with a demi sauce GF

Ahi Poke Stack Layered white steamed sticky rice, cucumbers, avocado, pickled ginger, marinated ahi poke drizzled with spicy mayo and topped with sesame seeds GF DF

Pesto Gnocchi Gnocchi tossed in a creamy basil pesto sauce topped with balsamic glaze, parmesan, and toasted walnuts V

THIRD COURSE

Cookie Dough Bowl Chocolate chip cookie dough-shaped bowl filled with vanilla ice cream, topped with chocolate and caramel sauce V

Peanut Butter Banana Donuts Housemade batter fried until golden, served with dipping sauce V+ DF

S’mores Pudding Cup Graham cracker crust and chocolate pudding, topped with toasted marshmallow fluff GF V

DRINK LOCAL

Maryhill Winemaker’s Red $8

am-close

SATAY BISTRO

Fine dining, American fusion bistro, full liquor bar and wine cellar

COEUR D’ALENE BISTRO $ 45

FIRST COURSE

Chinook Salmon Chowder Cajin-seared salmon flakes, bacon, fried dill capers GF

Mozzarella Stuffed Meatballs Bolognese Italian red sauce, fresh basil, parmesan, ricotta cheese, red chili flakes

Dijon Salmon Cake Salad Dill lemon butter, sweet onion balsamic, arugula salad

SECOND COURSE

Red Ruby Trout Herb-encrusted, candied roasted pineapple and papaya salsa, coconut rice, carmelized garlic olive oil cherry tomatoes GF

Tenderloin Meatloaf & Tiger Prawns Bacon-wrapped shiitake mushroom flambé, brandy bordelaise sauce, honeystung black tiger prawns, roasted red pepper corn and fresh sage creamy polenta

Tuscan Chicken Fettuccine House-made orange tomato basil pasta, Italian-infused chicken, spinach, sun-dried tomatoes, garlic, parmesan, scallions, balsamic reduction

THIRD COURSE

Georgia Peanut Butter Fudge Cake Vanilla bean ice cream, caramel and chocolate curls

Banana Pudding Brûléed bananas, coconut white chocolatedipped vanilla wafer, whipped cream

Fried Bread Pudding Bites Praline caramel sauce, cinnamon sugar dust, whipped cream, powdered sugar GFA

DRINK LOCAL

Smoke in the Barrel Up North Distillery honey whiskey, Bullet rye whiskey, elderflower liqueur, bitters, orange peel, Bordeaux cherry $17/Glass

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2501 N. Fourth St. (208) 765-2555

Menu served daily, 4 pm-close

SCREAMING YAK

Supplier of great food, great drinks, and

NORTH SPOKANE AMERICAN $25

FIRST COURSE

Yogurt Brulée House-made granola, seasonal fresh fruit, Greek yogurt, bruleé brown sugar

Silver Dollar Pancakes Four silver dollar pancakes, blackberry compote

Jack Daniel’s Bacon Jam Dip Toasted crostini paired with a mason jar of whipped brie and house-made Jack Daniel’s candied bacon jam

SECOND COURSE

Apple & Pear French Toast Vanilla and cinnamon-dredged brioche toast topped with candied apples and pears

Country Breakfast Bake Casserole with sausage, ham, bacon, eggs, bell peppers and onions and shredded cheddar cheese, baked into a buttermilk biscuit and topped with country gravy

Andouille Breakfast Burrito Spiced andouille sausage, eggs, shredded cheddar cheese, fresh pico de gallo. Served with sour cream and salsa.

THIRD COURSE

Coffee Cake Warmed cinnamon crumble coffee cake

Waffle Crisp Sundae Vanilla ice cream topped with a raspberry compote and served with a housemade waffle crisp Yakhopper Pie Mason jar filled with Oreo crumble, crème de menthe filling, and topped with whipped cream

DRINK LOCAL

YaYa Fluffy Puffy Sunshine IPA - New England / Hazy / 6.7% ABV / 30 IBU / Spokane Valley $6

SAUCED!

Detroit style pizza, wings, salads and apps

SPOKANE VALLEY PIZZA $25

FIRST COURSE

Onion Rings Crispy fried onions rings served with our housemade tartar sauce.

Crispy Chicken Wings Choose your favorite sauce or dry rub to create your favorite flavors.

Pesto Chicken Club Salad Fresh lettuce piled with diced chicken breast, bacon, cheddar, tomato, onion, pesto ranch dressing and a drizzle of balsamic glaze.

SECOND COURSE

The Steele Venters Pizza A garlic parmesan sauce, mozzarella, cheddar, shaved beef, onions and peppers. Served with a side of our bar-bau-jus for dipping.

Chicken Parmesan Pizza Crispy fried chicken, red sauce, mozzarella, parmesan cheese and roasted garlic.

Meatball Submarine Sandwich Fresh hoagie roll stuffed with meatballs smothered in red sauce, onions, roasted garlic, melted mozzarella and parmesan

THIRD COURSE

Berry Fry Bread Fresh fried dough dusted with cinnamon, sugar and a housemade berry reduction. Served with a sweet cream cheese dip.

Chocolate Fry Bread Fresh fried dough dusted with sugar, cinnamon, and drizzled with chocolate and caramel sauce. Served with a sweet cream cheese dip.

Banana Banditos Sweet banana pudding, ladyfingers and fresh banana chunks topped with a chocolate drizzle.

DRINK LOCAL

YaYa Fluffy Puffy Sunshine A true New England IPA with a smooth, creamy mouthfeel. $7

NO SUBSTITUTIONS

11712 E. Montgomery Ave. (509) 863-9235

Menu served Mon-Sat, 4 pm-8 pm; Sun, Closed

SEASONS OF COEUR D’ALENE

Locally owned, always fresh and innovative! COEUR D’ALENE NORTHWEST $ 45

FIRST COURSE

Caesar Salad Crisp romaine lettuce tossed in our house-made caesar dressing with grape tomatoes, parmesan cheese, and house-made croutons GFA

Bistro Salad Mixed Arcadian greens tossed in your choice of dressing with grape tomatoes, house-made croutons, mixed dried fruit, and candied pecans GFA V

French Onion Soup Hearty French onion soup with house made crostini, swiss gruyere, and parmesan cheese toasted on top GFA

SECOND COURSE

New York Steak House-cut New York striploin grilled to your liking served with house-made baron sauce, roasted garlic mashed potatoes, and seasonal vegetables GF – Add shrimp $10 or salmon $16

Seafood Alfredo Creamy alfredo sauce over fettuccine pasta with shrimp, scallops, salmon, pacific cod, spicy andouille sausage, and parmesan toast GFA

Smoked Honey Pork Tenderloin Hand-cut pork tenderloin grilled with a smoked hot honey sauce, served with roasted red pepper potatoes and seasonal vegetables GF

THIRD COURSE

Huckleberry Cheesecake House-made huckleberry cheesecake with a gin huckleberry compote

Brandied Bread Pudding House-made bread pudding with candied nuts, macerated golden raisins, cranberries, and a creamy brandy sauce

Peanut Butter Mousse Cup House-made peanut butter mousse swirled with house-made chocolate mousse, topped with crushed peanuts GF

DRINK LOCAL

The McEuen Local Up North Distillery single malt, Montenegro, and house-made cinnamon simple syrup $12

RESERVATIONS RECOMMENDED

209 E. Lakeside Ave. (208)

MENU MUST-TRIES

VEGGIE FRENZY

WE SCOURED MENUS FOR VEGETARIAN, VEGAN AND GLUTEN-FREE OPTIONS; THANKFULLY THEY’RE NOT HARD TO FIND

With more and more people adopting a plant-based or gluten-free diet, the Inland Northwest’s chefs have taken note. Among the 100+ restaurants participating in Inlander Restaurant Week, diners will be pleased to find that many of them are inclusive of various dietary restrictions, without sacrificing taste. Even if you’re an omnivore or carb lover, these dishes are still well worth your while.

RÜT BAR & KITCHEN on the lower South Hill is a bastion for vegan delicacies in Spokane. Their menu for Restaurant Week is no exception, and includes cauliflower wings, a Korean “chicken” sandwich and “beef” rigatoni Bolognese.

gluten-free, vegetarian, vegan and dairy-free options for two of its classic burgers. Similarly, THE FLYING GOAT has pizza like its eggplant and curry pies that are vegetarian but can also be prepared vegan and/or gluten-free upon request. Its sister eatery REPUBLIC PI is also offering both vegetarian and gluten-free options.

Other dietary-friendly Italian options include the eggplant and potato Greek lasagna from GARDEN PARTY and the mushroom risotto (also gluten-free) from INLAND PACIFIC KITCHEN. Indulge in Mediterranean comfort food at BABA, with vegetarian options like potato latkes, shakshuka and African peanut stew (also gluten free).

Downtown’s new craft cocktail lounge, PURE NORTHWEST, is serving up honey Brussels sprouts as a vegetarian (and GF) appetizer, alongside a gluten-free shrimp and grits main course, plus even more choices. On the other edge of downtown, MARYHILL WINERY TASTING ROOM & BISTRO makes veggies the star with a selection of salads, plus their king oyster mushroom “scallops.”

The mushrooms, first seared, are served with lemon caper beurre blanc and rice pilaf.

Plant-powered food doesn’t always have to be healthy greens.

VICTORY BURGER offers

GILDED UNICORN is also coming in clutch for vegans and wheat-abstainers with its chickpea tacos, corn tortillas loaded with fried chickpeas, cilantro lime slaw, mango pico de gallo, salsa roja and smashed avocado. And for dessert, the Fruity Treat Sammie features dairy-free oat milk ice cream.

Tuscan Portobello 315 Cuisine

Chickpea Tacos

Gilded Unicorn

SHAWN O’DONNELL’S

AMERICAN GRILL & IRISH PUB

Authentic Irish grub and American favorites

DOWNTOWN SPOKANE IRISH $25

FIRST COURSE

Celtic Caesar Salad Chopped romaine, baby kale, shaved parmesan, house-made croutons

Donegal Bay Clam Chowder Creamy clam chowder, chopped red pepper, cabbage, onion, potato

Boxty Cakes Two breaded potato cakes with corned beef and Dubliner cheese, deep fried

SECOND COURSE

Corned Beef and Cabbage Our signature dish! Slow-cooked, tender corned beef, braised cabbage, colcannon potatoes, creamy horseradish

Chicken Pot Pie Tender shredded chicken breast, sauteed peas, carrots, celery, and pearl onions in a creamy gravy with puff pastry shell

Fish and Chips Two pieces of wild-caught, sustainable Pacific Cod, hand-breaded in crispy panko and seasonings. Comes with french fries and scratch-made tartar sauce

THIRD COURSE

Irish Bread Pudding Scratch-made and topped with a buttered rum sauce and currants

Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and a shortbread shamrock cookie

Danny Boy’s Chocolate Brownie Scratch-made chocolate brownie topped with candied pecans and Andes mint crumbles DRINK LOCAL

Natural 20 Brewing Co. 20-ounce Imperial pint $8

SHELBY’S BURGERS

Smash burgers, handspun shakes and hand cut fries! SOUTH SPOKANE AMERICAN $25

FIRST COURSE

Fried Pickles Thick, hand-breaded, crunchy, kosher dill pickles, with a side sauce of your choice! We suggest our house sriracha ranch or Shelby’s secret sauce! V

Shelby’s Fries Hand-cut fries tossed in fresh garlic, rosemary and Parmesan! GFA V – House-made beer cheese $2, jalapeños $1, bacon $2.50

Onion Rings Thick-style breaded onion rings with a side sauce of your choice. We suggest Shelby’s house-made tartar! V SECOND COURSE

Shelby’s 350 Shelby’s single burger (Angus brisket/short rib blend), American cheese, lettuce, pickles, onion, ketchup and mustard GFA – Make it a double $5, bacon $2.50 per slice, add GF bun $2 Firebird Fried chicken (vegetarian available) Louisiana hot sauce, lettuce, pickles, and Shelby’s secret sauce V – Add GF bun $2

Shelby’s Smash Tacos Two tacos: Shelby’s patties (Angus brisket/short rib blend), American cheese, lettuce, onion/pickle relish and sriracha ranch GF – Make it a TRIO with an additional taco for $5

THIRD COURSE

Chocolate Milkshake Hand-spun, vanilla soft serve ice cream and Hershey’s chocolate syrup GF V – Boozy upgrade: Screwball Whiskey or banana rum $5

Butterscotch Milkshake Hand-spun vanilla soft serve ice cream with Smucker’s butterscotch syrup GF V – Boozy upgrade: Jameson or butterscotch liqueur $5

Wild Berry Shake Hand-spun vanilla soft serve ice cream and blackberry puree! GF V – Boozy upgrade: Wild Roots marionberry vodka $5

DRINK LOCAL

No-Li Corner Coast Ale A slightly sweet, fully approachable golden with a hint of citrus, courtesy of Citra, Comet and Madarina Bavaria hops $6

719 N. Monroe St.

509.326.7251

Menu served Sun-Thu, 11 am-10 pm; Fri-Sat, 11 am-11 pm

4241 S. Cheney Spokane Rd. Suite B (509) 315-8128 Menu served Sun-Thurs, 11 am-7 pm; Fri-Sat, 11 am-8 pm

KALUA PORK SANDWICH

TERIYAKI STIR FRY BOWL

KATSU CURRY BOWL

SKEWERS

Armenian restaurant serving authentic Middle Eastern food! DOWNTOWN SPOKANE MEDITERRANEAN $25

FIRST COURSE

Dip Sampler Pick two dips to sample: hummus (traditional chickpea), mutabel (roasted eggplant), muhamara (roasted red pepper and walnut) or lebneh (strained yogurt). Served with pita bread GFA V V+ DF – Each extra dip $4

Curry Cup Armenian chicken curry made with imported Middle Eastern spices GF – Add rice $4

Manaeesh Flatbread A half order of our flatbread with Middle Eastern thyme (zaatar) and oil topping V V+ DF – Full order $4

SECOND COURSE

Ghoozoo Itchee Slow-roasted lamb shank atop a pile of spiced rice cooked with ground lamb and mixed nuts (almonds, pumpkin seeds, pine nuts, pistachios) GF

Chicken Shawarma Wrap Chicken, toum (garlic sauce), taratour (tangy sesame sauce), pickled cucumbers, tomatoes, lettuce, and fries wrapped in lavash bread. Served with a side herb fries GFA DF – Add garlic or whipped feta sauce dip +$2 Falafel Wrap Falafel, taratour (tangy sesame sauce), pickled turnips, tomatoes, lettuce, and fries wrapped in lavash bread. Served with a side herb fries GFA V V+ DF – Dipping sauce $2

THIRD COURSE

Walnut Pakhlava Two pieces of our housemade pakhlava, a savory walnut filling in a crispy, layered pastry, sweetened with a housemade rose syrup – Add 2 pieces $3

Warbat Housemade clotted cream (ashta), in a pastry sweetened with a housemade rose syrup GFA

Cardamom Rice Pudding Middle Eastern coconut milk-based rice pudding flavored with rose and cardamom and topped with pistachios and rose petals. GF V V+ DF

DRINK LOCAL

Lumberbeard Shaky Start West Coast IPA sporting dank and citrus zest flavors with a touch of melon $7

1007 W. First Ave. (509) 456-5656

Menu served Wed-Sat, 11:30 am-9 pm; Sun 4-9 pm

SOUTH HILL GRILL Classic comfort food with a twist

SOUTH SPOKANE AMERICAN $ 45

FIRST COURSE

Shrimp Cocktail Boiled shrimp served with housemade cocktail sauce, topped with fried rice noodles GF DF Onion Dip Housemade onion dip served with grilled bread chips

Pork Al Pastor Tacos Two corn street tacos topped with pork al pastor, shaved

Teriyaki Pork Tenderloin Housemade teriyaki-marinated pork tenderloin broiled and topped with teriyaki served over a bed of wild rice and seasonal vegetables DF Chicken Broccoli Parmesan Chicken, broccoli, mushrooms,

2911 E. 57th Ave.

(509) 455-4400 Menu served daily, 3 pm-9 pm

SOUTH PERRY LANTERN

Upscale neighborhood pub in the heart of South Perry

SOUTH SPOKANE GASTROPUB $ 45

FIRST COURSE

Bite-sized Caesar Salads Caesar dressing, parmesan cheese and house-made croutons on a romaine leaf GFA

Bruschetta Tomato, garlic, parmesan, and basil on a crisp crostini topped with balsamic reduction V Ceviche A fresh mix of crab, shrimp, and vegetables GF

SECOND COURSE

Short Rib Cheesesteak Savory short rib meat smothered in house-made cheese sauce. Served with battered pub fries Grilled Salmon and Risotto Grilled salmon filet served with lemon pea risotto GF – Can be made vegetarian Korean Flatbread Fried pork belly, gochujang sauce, kimchi, and monterey jack cheese

THIRD COURSE

Chocolate Mousse Cup of velvety chocolate mousse GF Tiramisu Light cake soaked with coffee and covered in cocoa Strawberry Cobbler Crispy cobbler crust covering a bed of sweet strawberries

DRINK LOCAL

Perry Fog Browne Vanilla bourbon, house-made Earl Gray simple syrup and orange bitters. Served over a large ice cube $14

SPENCER’S FOR STEAK AND CHOPS

Classic steak house featuring prime grade, locally sourced beef

DOWNTOWN SPOKANE STEAKHOUSE $ 45

FIRST COURSE

Tomato Bisque Herb crouton, cream fraiche – Upgrade to a bowl $3

House Salad Romaine, cucumber, tomato, croutons, parmesan, balsamic vinaigrette

Caesar Salad House made croutons, parmesan crisp SECOND COURSE

6 oz. Zabuton American Wagyu topped with bearnaise butter, served with broccolini and mashed potato GF – Upgrade to an 8 oz. Zabuton $10; Add crab $10

6 oz. Seared Halibut Wild rice pilaf, carrots, Beurre blanc GF

7 oz. Chicken Breast Sweet potato, Brussels sprouts, bourbon demi-glace GF DF

THIRD COURSE

Naughty Bites Chocolate flourless torte, strawberry sauce, chocolate sauce, whipped cream and ice cream GF

DoubleTree Cookie Bar Chocolate sauce, caramel sauce, whipped cream and ice cream

Mary Lou’s Ice Cream Local ice creamery, various flavors DRINK LOCAL

Heritage Cabernet Sauvignon Browne Family Vineyards $36 bottle

322 N. Spokane Falls Ct. (509) 744-2372 Menu served daily, 3-10 pm

Serving Classic Meals

STEAM PLANT RESTAURANT AND BREW PUB

Spokane’s iconic Steam Plant offers creative cocktails & PNW cuisine

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Broccoli Cheddar Soup House-made broccoli cheddar soup garnished with cheddar cheese V

Chinese Five Spice Pork Ribs Tossed in honey garlic soy glaze, served with cucumber salad DF

Loaded Spuds Bacon and cheddar stuffed spuds, topped with bacon bits, green onions, sour cream, queso cheese sauce –Add chicken $5

SECOND COURSE

Radiatori Pasta Gorgonzola cream sauce, crimini mushrooms, toasted walnuts, parmesan cheese, fresh basil. Served with garlic bread –Add chicken $5, Add shrimp $8 V

Lincoln Street Burger Half-pound patty, whipped feta and chive spread Dijonnaise, Cajun spiced fried pickles, arugula, onion bun. Served with french fries –Bacon $3, Gluten free bun $2

Coca-Cola Braised Short Rib Beef short ribs, roasted vegetables, mashed potatoes, Coca-Cola and balsamic glaze –

Add shrimp $8

THIRD COURSE

Lemon Chiffon Cake Served with powdered sugar, whipped cream, mint V

Mini Stack Tuxedo truffle mousse cake with layers of dark and white chocolate, topped with ganache, whipped cream, mint V

Assorted bites Chef’s choice of three different bite-size desserts – Substitute gluten-free chocolate cake for no additional cost V

DRINK LOCAL

Apricot Blackberry Mule Dry Fly vodka, Giffard apricot liqueur, lime, blackberry puree, topped with ginger beer $13

159 S. Lincoln St. (509) 777-3900

Menu served Tue-Thu 4 pm-9 pm, Fri-Sat 4 pm-10 pm, Sun-Mon CLOSED

one side – Add a fried egg $1 GFA

Jambalaya A LOUisiana favorite: chicken, prawns and andouille sausage sauteed with vegetables, Cajun rice and creole spices. Served with soup or salad

THIRD COURSE

Peach Cobbler Peaches baked with a sweet biscuit topping, served with a scoop of vanilla bean ice cream

Nilla Wafer Banana Pudding Sweet cream banana pudding layered with vanilla wafers

Pecan Cookie Salted Caramel Ice Cream Sandwich Salted caramel ice cream sandwiched between fresh-baked pecan cookies

DRINK LOCAL

Lou’s Brew IPA Our house IPA brewed by Laughing Dog. An easier drinking IPA with a malt finish $5.25

FIRST COURSE

Steelhead Old Fashioned Bourbon, demerara syrup, saline solution, orange bitters, Angostura bitters

Lumberbeard Flavor Nuggets Hazy IPA, 6.8% ABV

Free Spirit Thyme Lemonade Grove 42 Seedlip nonalcoholic spirit, hand-pressed lemonade infused with thyme

SECOND COURSE

Smoked Steelhead Chowder House-cured and smoked steelhead, our staple chowder

Howard Street Salad Apple, candied walnuts, craisins, gorgonzola, and cider vinaigrette

Brussels + Bacon Fried leaves, shaved Parmesan cheese, bacon, and balsamic glaze

THIRD COURSE

Halibut Fishwich Cornflake-breaded halibut fillet, slaw, and house tartar sauce. Paired with shoestring fries or house salad

Cajun Garden Cavatappi Cavatappi pasta, bell peppers, red onions, zucchini, squash, broccoli, tossed in a Cajun cream sauce

Downtown Dip Shaved prime rib, mushrooms, Swiss cheese, crispy onions, horseradish aioli and au jus. Paired with shoestring fries or house salad

DRINK LOCAL

Barrister Winery Rough Justice

Warm spice, roses, toasted caramel and wet stone on the nose, bright red fruits and a rich mouthfeel on the palate $14/Glass

STYLUS WINE AND VINYL BAR

A wine & HiFi vinyl record bar with a Francophile influence

COEUR D’ALENE FRENCH $35

FIRST COURSE

Oeuf Mayonnaise Eight minute egg, Dijon mayonnaise, scallion oil, flaky salt GF V DF – Add sturgeon caviar $10

Caesar with a Twist Romaine lettuce, bacon, parmesan two ways, creamy lemon and garlic dressing GF V

– Add anchovies $2

Creamy Tomato Bisque Rich and decadent tomato bisque finished with herbed oil and chives GF V

SECOND COURSE

Croque Monsieur Baguette topped with béchamel, Dijon mustard, french ham and swiss cheese, baked until warm and melty. Served with mixed greens tossed with vinaigrette

Coq au Vin Our play on a classic French dish featuring chicken thighs slow braised in red wine, with shallots, bacon, potatoes and mushrooms. Served with baguette

Burrata and Beets Roasted beets and burrata cheese with arugula, scallion oil and flaky salt. Served with baguette V

THIRD COURSE

Dark Chocolate Pots du Creme & Tawny Port Silky French custard with a rich velvety texture, served chilled and topped with whipped cream. Served with a sampler of 10-year tawny port V Cherry Clafoutis & Sauternes A rustic French dessert featuring sweet cherries baked in a light, custard-like batter finished with powdered sugar and créme frâiche. Served with a Sauternes wine.

Comté Cheese and a Taste of Normandy Cider French raw cow’s milk cheese with a firm texture and nutty, buttery, flavors. Served with a taste of Normandy cider V

DRINK LOCAL

Liberty Lake Cellars Sangiovese Sweet blackberry and lilac aromas are balanced with a soft mouthfeel and plush tannins. Cassis, dark chocolate and almond $10

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2605 N. Fourth St. (208) 601-6602

Menu served Tue-Sat, 11 am-close

TABLE 13

An experience captivating the essence of the PNW’s rich bounty DOWNTOWN SPOKANE NORTHWEST $ 45

FIRST COURSE

Table 13 Caesar Salad Fresh romaine, house made Caesar, parmesan, lemon, croutons GFA

Northwest Salmon Chowder Salmon-dill chowder GF Tuna Tartare Sushi-grade Ahi tuna, green olives, pine nuts, capers, shallots, Calabrian chile, corn tortilla GFA SECOND COURSE

Cowboy Crusted Steak Bites 8 oz. tenderloin bites, creamy polenta, thyme roasted carrots GFA

Shrimp Fettucini Fettuccini, creamy vodka sauce, Calabrian chile gremolata, parmesan cheese, three miso butter shrimp

Chicken Carbonara Fettuccini, egg yolk, pancetta, parmesan cheese, toasted black pepper, chicken breast THIRD COURSE

Huckleberry River Cake Cream cheese mousse, lemon sponge cake, white chocolate, huckleberry chambord sauce

Cornbread Pudding Cornbread pudding, brisket cotton candy, sea salt caramel

Sorbet Seasonal flavor GF V DRINK LOCAL

333 W. Spokane Falls Blvd. (509) 598-4340 Menu served daily, 5 pm-10 pm

FIRST COURSE

Choose One 3 Butterfly wontons, 6 spring rolls, 6 fried tofu, 2 fresh rolls, or garlic green beans GFA V

Shrimp Skewer Shrimp marinated in a Thai lime sauce and grilled, served on a bed of salad with zesty ginger dressing GF DF Thai Chicken Wings Chicken wings marinated in tangy Thai sauce and fried to crispy perfection GF DF

SECOND COURSE

Phad Thai Our classic phad Thai with your choice of chicken, pork, beef or tofu and topped with green onions GF V DF

Jungle Curry Dark red panang curry with coconut milk, eggplant, bamboo shoot, bell pepper, onion, Thai basil and your choice of chicken, pork, beef or tofu GF V DF

Thai Beef Noodle Soup Creamy coconut milk and beef broth with mushroom, Thai chili, basil, galangal, lemongrass, tomato, rice noodle, slow cooked beef, topped with onions and cilantro GF DF

THIRD COURSE

Mary Lou’s Ice Cream Trio One scoop of each: Thai tea, coconut and vanilla GF V

Black Sticky Rice Pudding Warm black Thai sticky rice pudding topped with coconut milk GF V DF

Coconut Cheesecake Our famous gluten-free coconut cheesecake, topped with whipped cream and caramel GF V

DRINK LOCAL

No-Li Brewhouse Rotating brews; ask your server for details (Alcoholic beverages not available at Coeur d’Alene location) $5

SOUTH SPOKANE 2215 E. 29th Ave. (509) 232-8424

served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm

COEUR D’ALENE 2010 N. 4th St. (208) 667-5300 Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm

TAVOLÀTA

House-made pastas and upmarket rustic Italian fare in a stylish space DOWNTOWN SPOKANE ITALIAN $ 45

FIRST COURSE

Roasted Beets Roasted beets, whipped ricotta, walnuts, basil and sherry vinegar GF V

Tavolàta Salad Romaine, arugula, chickpeas, Persian cucumber, parmesan, oregano vinaigrette V

Bruschetta Smoked salmon, pickled onion, aioli

SECOND COURSE

Spaghetti Fresh sauce, basil, parmesan, olive oil – Add meatballs $7

Rigatoni “The King” Spicy sausage, tomato, Calabrian chili, marjoram, parmesan

Lumache Tomato vodka sauce, Calabrian chili, whipped ricotta

THIRD COURSE

Tiramisu Marscapone, amaretto, espresso, ladyfingers

Zeppole Powdered sugar, chocolate sauce

Gelato Salted caramel or vanilla gelato

DRINK LOCAL

The Battle of Baston Dry Fly whiskey, Cynar, black walnut bitters $15/Glass

221 N. Wall St. (509) 606-5600

Menu served daily, 4 pm-9 pm

TITO’S ITALIAN GRILL & WINE SHOP

Mediterranean-inspired cuisine, warm hospitality and premium wines

COEUR D’ALENE MEDITERRANEAN $35

FIRST COURSE

Spinach Artichoke Dip Grilled Focaccia V Risotto Cake Parmesan-Panko Breading | Signature Seasoning |

Mushroom Marsala Wine Sauce V

Harvest Apple Spinach Salad Spinach | Romaine | Apples | Red Onions | Pecans | Dried Cranberries | Goat Cheese | Apple Cider Vinaigrette V

SECOND COURSE

Pear & Gorgonzola Ravioli Caramelized Pears | GorgonzolaStuffed Ravioli | Clarified Butter White Wine Sauce V

Chicken Parmesan Tender Chicken Cutlet | Parmesan-Panko Breading | Melted Mozzarella | House-Made Pomodoro Sauce | Seasonal Vegetables

Scallop Carbonara Sea Scallops | Light Cream | Pecorino Cheese | Egg Yolk | Spaghetti

THIRD COURSE

Chocolate Hazelnut Gelato House-made by Resort Pastry Chef V

Tiramisu Espresso | Liquor-Soaked Sponge Cake | Mascarpone Cheese Filling V

Lemon Mousse House-made by Resort Pastry Chef V DRINK LOCAL

No-Li Amber Crisp, medium-bodied ale with a golden hue, citrus notes, and a smooth, honey-like finish $6.50/Pint

TOMATO STREET

Family-friendly Italian restaurant for over 30 years

NORTH SPOKANE ITALIAN $35

FIRST COURSE

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

Minestrone Soup An Italian classic served with fresh garlic bread GFA

House Garden or Caesar Salad House salad with your choice of dressing or Caesar salad. Served with fresh garlic bread GFA

SECOND COURSE

Shrimp Aragosta Fettuccini with a rich lobster cream sauce, sauteed prawns and bay shrimp, green onions and oven-dried tomatoes GFA

Cajun Mostaccioli A rich Cajun-style pasta, with Cajunseasoned alfredo, green peppers, red peppers, Italian sausage and parmesan-crusted chicken. Drizzled with hot honey GFA

Chicken Parmigiana Breaded chicken breast topped with marinara sauce, melted mozzarella, provolone and parmesan cheeses, served with a side of fettuccine alfredo GFA

THIRD COURSE

Chocolate Amaretto Mousse Whipped light and fluffy with a rich chocolate-amaretto flavor GF

Grandma’s Bread Pudding Our famous house-made bread pudding with golden raisins and cinnamon, topped with caramel sauce and vanilla ice cream

Spumoni Ice Cream A heaping scoop of this classic Italian favorite! GF

DRINK LOCAL

Dry Fly Kamikaze Dry Fly’s Washington Wheat Vodka, Cointreau Orange, fresh lime, simple syrup $9.75

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

210 Sherman Ave. (208) 292-5678

Menu served daily, 4 pm-9 pm

6220 N. Division St. (509) 484-4500 Menu served daily, 11 am-10 pm

TONY’S ON THE LAKE

Italian-inspired cuisine, craft cocktails and an extensive wine list

COEUR D’ALENE

FIRST COURSE

ITALIAN $ 45

Meatballs Two house-made meatballs, pomodoro, parmigiano

Italian Salad Arugula, cured meats, olives, tomatoes, red onion, pepperoncini, parmigiano, Italian vinaigrette GF

Arancini Battered and fried butternut squash risotto, smoked gouda, pomodoro

SECOND COURSE

Gnocchi Bolognese House-made potato dumpling, meat ragu, parmigiano – add Italian sausage $7

Halibut Pan-seared halibut, olive pesto, sun-dried tomato polenta, seasonal vegetables GF

Baseball Sirloin 7 oz. baseball sirloin, balsamic roasted tomatoes, caramelized onion mascarpone mashed potatoes, seasonal vegetables GF

THIRD COURSE

Tiramisu Ladyfingers dipped in espresso, layered with mascarpone and cream and dusted with shaved dark chocolate

Panna Cotta Eggless custard with a strawberry basil compote GF Limoncello Cheesecake Cookie crust, limoncello drizzle, whipped cream GF

DRINK LOCAL

Maryhill Sangiovese Delicate red fruit framed by warm cedar. Palate has a richness of fruit, mild tannins, huckleberry, smooth jammy finish. $12 Glass / $46 Bottle

Scotch

6823 E. Coeur d’Alene Lake Drive (208) 667-9885

Menu served daily, 4 pm-8:30 pm

LEGENDS GRILL

Lake’s premier casual restaurant

LAKE

FIRST COURSE

Caesar Salad Crisp romaine tossed with grated parmesan, croutons, and True Legends’ Caesar dressing

Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day

Bacon and Blue Cheese Wedge Salad Iceberg wedge salad with blue cheese crumbles and thick-cut fresh bacon drizzled with blue cheese dressing

SECOND COURSE

Bacon Jam Burger Flame broiled Angus patty topped with pepperjack cheese, bacon jam and crispy onion straws on fresh baked burger bun

Philly Cheesesteak Pizza A 12-inch pizza with cheddar cheese sauce, shaved roast beef, sauteed peppers, onions, mushrooms, and mozzarella cheese on our signature beer crust

FIRST COURSE

Pork Taquitos Two taquitos with braised

Pasta Bolognaise Slow-cooked Italian-inspired meat sauce mixed with pappardelle noodles – Add side salad $4.50

THIRD COURSE

Warm Cookie a la Mode Baked-to-order peanut butter chocolate chip cookie topped with ice cream

Key Lime Pie Authentic Florida key lime. Tartly refreshing in a granola’d crust

Root Beer Float A mug overflowing with root beer and Tillamook vanilla ice cream

DRINK LOCAL

No-Li Big Juicy A hop-forward, golden-hued IPA $6.95/Pint

Chef-crafted menus and craft cocktails served in a comfortable setting AMERICAN $35

FIRST COURSE

Twigs Signature Salad Choice of toasted pecan Caesar or pear and beet salad GFA V V+

Garlic Cheese Bombs Goat cheese, mozzarella and parmesan, breaded and fried, topped with red chili garlic oil, fig honey V Calabrian Shrimp Tomatoes, green onions, garlic, shrimp, lemon and imported Italian chilies, with white wine butter sauce, fresh oregano, toasted baguette GFA

SECOND COURSE

Herb-Roasted Chicken Gnocchi Roasted chicken breast, pancetta, sage cream sauce, potato gnocchi, fried sage GFA

– Suggested drink pairing: Vintners Old Fashioned $13

Burrata Meatball Linguini Meatballs with roasted peppers and garlic cloves, burrata cheese, cherry tomato, arugula, garlic parmesan cream sauce, linguini pasta, breadcrumbs – Double the meatballs $6 (total of 4)

– Suggested wine pairing: Napa Cellars Chardonnay $12

Whiskey Peppercorn Steak Frites Grilled sirloin, chimichurri sauce, shoestring potatoes, whiskey peppercorn sauce GFA – Add Garlic Shrimp $10

– Suggested wine pairing: Browne Heritage Cabernet $12

THIRD COURSE

Espresso Cheesecake Crisp chocolate crust, espresso cream cheese, chocolate sauce, whipped cream V

Chocolate Torte Flourless chocolate torte, Kahlua caramel sauce, espresso cocoa, whipped cream GF V Bourbon Cream Beignets Fried beignet, powdered sugar, huckleberry coulis, bourbon cream cheese icing V

DRINK LOCAL

Browne Family Old Fashioned Browne bourbon, Luxardo cherry, orange, sugar cube, bitters $16/Glass

VAQUEROS MEXICAN RESTAURANT & TAQUERIA

Spokane’s best Mexican cuisine and a vibrant bar atmosphere!

FIRST COURSE

Taquitos Rancheros Choice of shredded chicken or shredded beef rolled into corn or flour tortilla and deep fried. Served with sour cream, guacamole, pico de gallo and queso fresco

Vaqueros Nachos Layered tortilla chips with beans, choice of meat (shredded chicken or ground beef) and melted cheese. Topped with onions, tomatoes, sour cream and guacamole

Quesadilla de la Casa Flour tortilla filled with melted cheeses and choice of shredded chicken or shredded beef. Served with lettuce, pico de gallo, sour cream and guacamole

SECOND COURSE

Arroz Con Pollo Sliced chicken breast cooked with bell peppers, onions and mushrooms. Served on a bed of rice and topped with melted cheese. Served with choice of tortillas GF Carne Asada Flame charbroiled Angus skirt steak served with rice, refried beans, homemade guacamole and your choice of tortillas GF – Add bacon-wrapped prawns $8.95

Combo Fajitas Chicken and steak sauteed with fresh green and red bell peppers and onions. Served on a sizzling hot cast iron and with warm tortillas and additional sides GF

THIRD COURSE

Flan Vanilla custard with burnt sugar, topped with whipped cream and strawberry sauce

Cream Cheese Churros Fluffy Mexican pastries sprinkled with honey, cinnamon and sugar. Topped with whipped cream and strawberry sauce

Sopapillas Fluffy Mexican pastries sprinkled with honey, cinnamon and sugar. Topped with whipped cream and strawberry sauce

DRINK LOCAL

Browne Heritage Chardonnay Local wine from the Columbia Valley vineyards $7.50/Glass

6208 E. Indiana Ave., Suite #2 (509) 922-0770

Menu served daily, 11 am-9 pm

VICINO PIZZA

NORTH SPOKANE

401 E. Farwell Rd. (509) 465-8794 Menu served daily, 11 am-close

SOUTH SPOKANE

4320 S. Regal St. (509) 443-8000 Menu served daily, 11 am-close

DOWNTOWN SPOKANE

808 W. Main Ave., Suite 322 (509) 232-3376 Menu served daily, 11 am-close

SPOKANE VALLEY

14728 E. Indiana Ave. (509) 290-5636 Menu served daily, 11 am-close

Neapolitan-style pizza wood-fired since 2020 in Riverstone COEUR D’ALENE PIZZA $25

FIRST COURSE

Polpette House made meatball (1), nonna sauce, parmigiano reggiano – Add additional meatball $3

Arancini Mista Mozzarella and parmigiano stuffed risotto ball (1) served with nonna sauce V – Add additional arancini $4

Side Caesar Romaine, parmigiano reggiano, croutons, crispy capers, caesar dressing, EVOO GFA V

SECOND COURSE

Margherita San Marzano tomato, fresh mozzarella, fresh basil, basil oil GFA V – Sub housemade gluten free crust $4

The Calabrese House Italian sausage, mild chili sauce, burrata, fresh scallion, sea salt GFA – Sub housemade gluten free crust $4

Michelangelo Pancetta, white sauce, mozzarella, caramelized onions, fresh basil GFA – Sub housemade gluten free crust $4

THIRD COURSE

Tiramisu Ladyfingers, mascarpone, coffee, shaved chocolate V White Chocolate Panna Cotta Chocolate ganache GF V Gelato Whiskey cream or cherry amarena GF DRINK LOCAL

Vantage Point Brewing Rotating tap $8/Pint

SPOKANE VALLEY MEXICAN $35

Making Mem ies

VICTORY BURGER

The ideal spot to enjoy a great burger and beer!

NORTH SPOKANE AMERICAN $25

FIRST COURSE

Victory Burger American cheese, shredded lettuce, tomato, onion, pickle, Victory sauce GFA V DF V+

BLTA Bacon, lettuce, tomato, avocado, lemon aioli

The Bulldog Swiss cheese, bacon, mushrooms, dijonnaise GFA V DF V+

SECOND COURSE

Caesar Salad Romaine, crouton, anchovy dressing, parmesan, lemon

Garden Salad Romaine, cucumber, cherry tomato, red onion, croutons, red wine vinaigrette, parmesan

Buffalo Chicken Salad Romaine, shredded carrot, celery, cherry tomato, blue cheese dressing

THIRD COURSE

Chocolate Chip Cookie Traditional chocolate chip cookie

VIEUX CARRE

FIRST COURSE

Honey Whipped Cornbread Cast iron seared, with whipped honey butter and scallions V Cajun Fried Shrimp Fried Shrimp New Orleans style! Rubbed with VC Cajun blend and served with a housemade Creole sauce

Pimento Cheese Tea Sandwich & VC Gumbo An awardwinning combo! Pimento cheese tea sandwich alongside a gumbo of shrimp, andouille sausage, chicken, long grain rice and Cajun seasoning

SECOND COURSE

Duck Gumbo Slow-cooked roux, savory duck, spicy andouille sausage!

Rabbit Handpie Hand-pulled roasted rabbit, potatoes, carrots, onions, flaky buttery crust

Fried Catfish and Cheesy Grits Herbs, grilled lemon, hot sauce, and stone-ground cheesy grits

Zeppole Italian-style lemon donut, powdered sugar, chocolate dipping sauce

Strawberry-Vanilla Creme Brulee Strawberry vanilla custard, torched sugar topping

DRINK LOCAL

No-Li Porch Glow Amber ale $5

THIRD COURSE

Beignet A New Orleans classic French doughnut V – Make it an affogato! $7

Bourbon Monkey Bread House bourbon maple glaze over crispy, gooey, cinnamon bread – Add a scoop of vanilla bean ice cream $5

Tart au la Bouille Cajun custard tart V

DRINK LOCAL

Lavender French 75 Browne lavender gin, lemon, DOCG prosecco $14/Glass

835 N. Post St. (509) 606-8900

Menu served daily, 11 am-9 pm

VINE & OLIVE EATERY AND WINE BAR

European-inspired executed with NW flair in the heart of Riverstone

COEUR D’ALENE EUROPEAN $ 45

A New Orleans-inspired restaurant in downtown Spokane DOWNTOWN SPOKANE SOUTHERN $35 1403 W. Broadway Ave. (509) 495-1400 Menu served Mon-Thu, 3 pm-10 pm; Fri-Sat, 3

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FIRST COURSE

FIRST COURSE

Steamed Clams Ginger coconut broth. Mustard greens. Cilantro. Grilled baguette. GFA DF – Sub GF bread $4 Foie Gras Panna Cotta Cherry compote. Sesame tuille. GFA Roasted Garlic Porcini Soup Charred corn relish. GF V

SECOND COURSE

Flat Iron Steak Smoked butter. Caramelized onion carrot puree. GF

Pasta Doppio House stuffed pasta. Parsley pasta with local mushrooms. Semolina pasta with spinach ricotta. Sherry butter sauce. V

Shepherd’s Pie Braised lamb. Roasted root vegetables. Puff pastry. DF

THIRD COURSE

Red Wine Poached Pear Blue cheese mascarpone. Spiced walnuts. GF Honey Sea Salt Coconut Ice Cream Caramelized oranges. GF DF

Chocolate Chili Crème Brûlée Cinnamon. GF

DRINK LOCAL

Coeur d’Alene Cellars Viognier. $12/Glass $40/Bottle

Jalapeño Cheddar Chicken Soup Chicken stock base, jalapeños, sharp cheddar, shredded chicken, fresh herbs, and a touch of cream — a must try! GF

Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts and chèvre GF V V+A

Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and ParmigianoReggiano. Served with lemon GFA

SECOND COURSE

Southwest Chicken or Tofu Seasoned chicken breast set on southwestern rice with elote salad, avocado crema, cotija, black beans, and chili tomato sauce. Crispy tofu available GF V+A

Prawn Linguini Jumbo prawns sautéed with butter, garlic, shallot, lemon, white wine, capers, sun-dried tomatoes, and a splash of cream. Finished with parmesan and pesto garnish

Applewood Braised Pork Belly Smoked pork belly braised in herbs set on a bed of creamy mushroom and pea risotto with roasted carrots and a port-bourbon reduction GF

THIRD COURSE

Mini Margarita Pie Frozen key lime pie with graham cracker crust, silver tequila, whipped cream and red sea salt V

Chocolate Pot de Crème Rich mousse with coconut cream, chocolate and a hint of spice. Topped with raspberry purée and candied pecans GF V V+A

Wiley’s Bourbon Crème Brûlée Brûléed custard with vanilla bean and orange peel. Topped with bourbon-nutmeg caramel and whipped cream on the side GF V

DRINK LOCAL

Great London Revival Revival Tea Earl Grey Tea-infused Gin, lavender syrup, and vanilla cream. An incredible cocktail! $16 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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MENU MUST-TRIES

IT’S GRUB TIME

TTHE CLASSICS ARE HARD TO BEAT, BUT THESE RESTAURANTS ARE SERVING SOUPED-UP VERSIONS OF PUB GRUB FAVES

hough Inlander Restaurant Week is the perfect chance to try out places and dishes you’ve never had before, there’s always gonna be room for the classics. When you’re craving a burger and fries, pizza, or some saucy wings, little else can satiate the intense craving for some good ol’ pub food.

If you want to start your meal off on the right foot, consider EMRYS BEER & MEAD WORKS’ loaded fries topped with shredded pork, housemade beer cheese, grilled onions, fresh jalapeños and bacon crumbles. Emrys also has two decadent smashburgers and a triple pork sandwich to offer hungry Restaurant Week goers.

There’s no better place to go for your burger fix than THE BURGER DOCK in Coeur d’Alene. (C’mon, it’s in the name!) They’ve got three versions on the menu for the burger lover in all of us: the classic “Old Tin Can,” the “Fun Guy” featuring Swiss cheese and mushrooms, and the brie-bearing “Bee.” In Liberty Lake, TRUE LEGENDS BAR & GRILL’S bacon jam burger with pepper jack cheese and crispy fried onions will surely hit the spot. HOGWASH WHISKEY DEN, meanwhile, is serving up their simple-butclassic Hogwash burger with a smashed patty, bacon and caramelized onions.

When it comes to pizza, try the Philly cheesesteak pizza at MACKENZIE RIVER PIZZA or choose from a selection of personalsize pies at REPUBLIC PI and THE FLYING GOAT. In North Spokane, FOR THE LOVE OF GOD BREWING & PIZZERIA is new to Restaurant Week this year, and is showcasing its Neopolitan-style pizzas like a creative pie using butternut squash puree as a sauce base. Finger-lickin’ good chicken wings are also spotted on several menus, like LITTLE DRAGON EATERY at the Coeur d’Alene Casino, which come topped with its signature “Dragon Dust.” HERITAGE BAR & KITCHEN has Berbere-seasoned wings, while its sister eatery SAUCED! inside YaYa Brewing Co. lets diners customize theirs with any sauce or dry rub from among its extensive choices. 

The Hogwash Burger Hogwash Whiskey Den

Triple Pork Sandwich

Emrys Beer & Mead Works

STCU

membership is locally sourced, organically grown, and delicious. That’s why we’re the perfect partners for Inlander Restaurant Week. stcu.org/join Insured by NCUA.