Wine • Dine • Stay!
The LincoLn cenTer |
$
327-8000 | thelincolncenterspokane.com
28
per person
An all-occasion event facility with a menu for every taste in an upscale art deco environment — with free and easy parking. DownTown
cuisine
1316 n LincoLn st |
BAked PotAto BAr: with all the gourmet
toppings.
Northwest GreeNs BAr: includes: Idaho huckleberries, diced red onion, shredded cheddar cheese, craisins, sliced black olives, sunflower seeds, carrots, julienne cucumber, red bell peppers, broccoli crowns, croutons, ranch dressing, bleu cheese dressing & raspberry-honey vinaigrette.
VeNisoN & Beef stAtioN (Chef AtteNded):
BBQ beef sliders with horseradish cheddar cheese, and venison stroganoff with onions, mushrooms and finished with a mushroom & beef demi glace.
Fusion
s’mores BAr: Decadent build-your-own dessert bar.
smoked sAlmoN stAtioN: Display of smoked salmon lox, herb cream cheese, capers, fresh lemon & crostini toasts
one nighT onLy! campouT aT The LincoLn cenTer Friday, Feb. 22
Luigi’s itaLian RestauRant |
624-5226 | www.luigis-spokane.com
$
28
per person
Locally owned and operated. we pride ourselves on delicious homemade food. Voted Spokane’s Best Italian 10 years running! Downtown
245 W MaIn ave | Mon-thurs 4-10pM, FrI-sat 4-11pM, sun 4-9pM
MIneStrone Soup or ItaLIan SaLad pLuS choIce of… SMaLL antIpaSto pLatter: Fresh mozz,
capers, roasted peppers, marinated mushrooms, artichoke hearts, salami and prosciutto served with crostini.
GarLIc cheeSe Bread: Luigi’s bread topped with garlic butter and cheeses then baked and served with a side of marinara.
Get tucked in after a great meal.
caLaMarI: Lightly coated with house seasonings and served with homemade aioli sauce.
Quality Inn Oakwood
with four cheeses and a mixture of our meat and marinara sauces.
chIcken caLaBrIa: Tender chicken breast slices sauteed with onions, mushrooms and pepperoncinis in a spicy Sicilian cream sauce, then tossed with fettuccini noodles.
ItalIan
SpuMonI Ice creaM tortonI Ice creaM tIraMISu
SardInIa oLd faShIoned SpaGhettI:
Bacon, onions, garlic, and wine sauteed with ground and link sausage then simmered in our marinara sauce.
Maggie’s south hill grill |
536-4745 | www.maggiesgrill.com
$
Maggie’s has been preparing home-style meals from scratch on the South Hill for eight Years. See you soon! south
Check out our online specials.
LaSaGna: Extra wide pasta noodles layered
Cuisine
Cuisine
2808 e 29th Ave | DAily 11Am-9pm
Cup of Butternut SquaSH Soup Mixed Green Salad: with homemade
roSeMarY ruBBed porkCHopS Beef MedallionS: with green peppercorn
dressing
demi-glace
CaeSar Salad
eGGplant parMeSan
18
per person
AmericAn
Fresh desserts made from scratch. Check with your server for details.
509-467-4900 7919 N. Division Street www.qualityinnoakwood.com
Manito tap House |
$
279-2671 | manitotaphouse.com/
We are a locally owned, eco-friendly restaurant with a scratch-made menu and great craft beers. Eat, drink and be merry!
509.244.5866 • 9015 U.S. 2 www.spokaneairport.hgi.com
Hampton Inn Spokane Airport
509.747.1100 2010 S. Assembly Road www.hamptoninnspokane.com All inns owned and managed by
16 INLANDER restaurant week guide 2013
soutH
3011 S GrAnd Blvd | Sun-ThurS 11Am-11pm, Fri-SAT 11Am-2Am
Cuisine
28
per person
AmericAn
Tap HousE MozzarElla: Fresh
mozzarella medallions marinated in herbs & olive oil, then deep fried; served with tomato jam & white balsamic reduction.
Tap HousE sTEak: 7 oz Misty Isle hanger steak marinated in Laurelwood Organic Free Range Red, served with an asiago mashed potato croquette, topped with a honey-shitake mushroom demi-glace
anCHo CHilE CrEME brulEE : We spice up a dark chocolate creme brulee with ancho chiles (gluten-free)
Fall FlaTbrEad: Local, organic apples &
biG CHop: We brine a 12 oz pork porterhouse & pan
selection (gluten-free)
pears with toasted walnuts, shaved red onion, cracked black pepper and brie cheese on crispy flatbread, drizzled with a local spiced honey
GrapE & GoaT CHEEsE TarT: Cypress Grove Chevre, Caramelized shallots, rosemary and white balsamic reduction (gluten-free) Special Advertising Section
sear it, then finish it in the oven; served on a pumpkin polenta cake with roasted vegetables & topped with house-mad apple-fennel compote (gluten-free)
blaCk boar TruFFlE risoTTo : Heirloom tomatoes, seasonal wild mushrooms and tarragon (gluten-free)
CHEF’s CHoiCE CrEME brulEE: Rotating CHoColaTE CovErEd CHEEsECakE: with blood orange sorbet