A PUBLICATION OF THE DAILY RECORD
Kittitas County Restaurant and Menu Guide Publication of the Daily Record
food for foodies menu index William’s Campus U-Tote ‘Em ...12 Cafe C5 ..............................13 The Early Bird......................14 The Palace Cafe ....................15 Coal Chute Cafe and Pub .........16-17 Lunchbox Cafe .....................18
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Everything that top chefs and bartenders hated in 2019 By Kate Krader Bloomberg News
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n late August, when Popeyes was selling about 1,000 sandwiches per store per day, it didn’t seem like there were more than three words — “fried chicken sandwich” — in America’s culinary lexicon. And yet when some of the country’s top food and drink professionals were polled on what they’re most eager to say goodbye to in 2020, that came up only once. No matter how ubiquitous these crunchy, salty sammies are, we’re not tired of them quite yet! (And, let’s be honest, even if every food professional screamed for a moratorium, fried chicken sandwiches aren’t going anywhere in 2020, thanks to McDonald’s Corp.) Instead, when we asked what leading chefs and bartenders would like to leave behind in 2019, these experts griped about an array of dishes, spirits, products and people — from Fred Flintstone-size steaks to flavored whiskey to the Turkish butcher Nusret Gökçe (aka Salt Bae). We imagine you’ll agree with many of the complaints — but some, like “carbonara,” might surprise you. Wish these food pros luck as they endeavor to change the conversation in the new year. Here they are, the Worst Food and Drink Trends From 2019, from the mouths of chefs and bartenders: Played-out ingredient trends “Time to say goodbye to cauliflower (pizza) crusts. They’re not really tasty, and the texture is awfully chewy. Farewell to everything açaí: It’s usually put together in a mediocre way, and it’s so overpriced. Bye to activated charcoal — contrary to popular belief, it’s counterproductive for our digestion. Goodbye to truffle oils. The majority are imitations and made with bad chemicals.” — Gabriel Kreuther, owner and chef at Gabriel Kreuther in New York “I’d love to see the grain bowl trend take a backseat for 2020. Nothing against the dish itself, but it’s gotten to the point that I see them in restaurants where it doesn’t even
make sense. Like, if you post up at the raw bar, there shouldn’t have to be a grain bowl option on the menu just to check that box.” — AJ Walker, chef at Café Cancale in Chicago “I want to say bye to high-carb and high-dairy-focused diets and diets that rely on red meat. They’re too heavy and high in fat and cholesterol. More plant-based foods, more dishes that are high in omega3s. They’re better for digestion, and everyone will thank me.” — Sung Park, chef at Ivy Lane, New York “I’m most looking forward to the end of the trend of ‘cave man-size’ cuts of meat. Those large cuts are not environmentally friendly, not healthy, and just wasteful.” — Justin Houghtaling, chef de cuisine of Amity & Commerce in the Mandarin Oriental, Washington, D.C. Overexposed brands “See you later Salt Bae. Because unless you’re in the middle of the Sahara desert, there is no reason to wear sunglasses while you’re salting your meat.” — Jim Lahey, owner of Sullivan Street Bakery in New York “Poke and fried chicken sandwiches. Chicken sandwiches have become marketing strategies for Popeyes and Chick-fil-A. Poke in Hawaii is amazing, because they have very fresh tuna from local fisherman. Most of poke anywhere else is frozen, precut tuna or low-quality fish.” — Manabu Horiuchi, chef at Kata
Robata in Houston Overblown booze “I’m glad to see over-the-top, super overdone beer go. Like the superbitter IPAs that taste like threemonth-old bong water. Or the beers with crazy off-the-wall ingredients and flavors.” — Patrick Feges, owner of Feges BBQ in Houston “I say good riddance to flavored whiskies. While there’ve been some really cool spirits that have been released in the last half-decade, we’ve hit critical mass with flavors like cinnamon, apple, honey, vanilla, peach, strawberry, and now even peanut butter. I’d also like to see more mixologists creating fun experiences for guests. There’s been a tendency for mixologists to take themselves too seriously, and I’d be eager to see some of that go away.” — Marshall Altier, corporate mixologist for MGM Resorts International in Las Vegas “Leave behind the intentionally confusing and obtuse menu descriptors. It’s a shame that so many bartenders (and chefs) feel the need to write deliberately pretentious verbiage to seem more serious. As the food writer Pete Wells once said, ‘a good menu should answer more questions than it creates.’ A guest shouldn’t need a doctorate in chemistry to order with confidence. If the drink has a pinch of sea salt, just say it has a pinch of sea salt.
Don’t gussy it up by listing the ingredient as “dehydrated saline solution of oceanic origin.” All you’re doing is confusing people and slowing down service, while at the same time making yourself look like an egotistical maniac.” — Erick Castro, co-founder of Polite Provisions in San Diego “I hope the celebrity tequila trend ends. I’d prefer to recognize and give thanks to the hard-working jimadores, as they’re the ones who make such great efforts and allow us all to enjoy great tequila.” — Maurice DiMarino, wine and beverage director of Cohn Restaurant Group in San Diego General fussiness “I want to see weird versions of ‘carbonara’ disappear. I want chicken liver toasts with fruit compotes to stop. Steak tartare variations could kindly show themselves out. Little gems salads. We get it.” — Brian Bornemann, executive chef at Michael’s Santa Monica in Santa Monica, Calif. “I’d like to see the trend of microgreens go away, especially cilantro. Dumping a pile of microgreens on a dish doesn’t improve it. It’s time to move on.” — John DePierro, chef at the Banty Rooster in New York “I’m thinking that dishes like crudo and ceviche won’t be so frequently eaten in 2020. I also think that overdone plating and singleingredient layering will stay behind, for example, using a carrot seven different ways, exaggerated use of a technique, and overdone, showy plating.” — Matt Danko, executive chef of City Mouse at Ace Hotel Chicago “I think dessert-wise, the microwave sponge cakes have got to go. They look pretty, but taste like nothing. In regards to savory food, I loathe the ‘impossible’ line of plant-based meat substitutes. As a vegetarian, I don’t want a veggie burger that tastes like a cow. That’s why I’m a vegetarian.” — Nicole Guini, pastry chef at Blackbird in Chicago
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“I’m hoping the plants-hangingfrom-the-ceiling design is on its way out. It’s overdone, and it feels odd to sit underneath plants while you’re eating dinner.” — Neal Fraser, chef and owner at Redbird in Los Angeles The stuff we can all agree on “I would love to see CBD-infused everything be left behind in 2019. I am on board with CBD supplements, pills, oils, etc. when it’s part of a daily regimen, but not so much when it’s a hyped-up ingredient in a cocktail.” — Peter Lipson, chef at La Ventura in
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New York “Food halls. A huge component of dining is the ambiance and experience, and food halls don’t do justice to that. Instead, diners are subject to this homogeneous dining atmosphere. I totally understand the need for quick, quality food on the go. But you don’t get the full, 360-immersive touches of a traditional restaurant and its heart and soul.” — Erika Chan, executive pastry chef at The Publican in Chicago “Sad to say, but the phrase ‘farm to table’ has lost its meaning. It’s time
Eat like a HERO at Café C5—Get your grub on for a new term to emerge about why we care where our food comes from. Also, time for the end of reclaimed wood as restaurant furniture — you don’t know where it’s really been. And enough with denim aprons and uniforms.” — Eric Arill, chef at Doi Moi in Washington, D.C. “I’m excited to see the whole snout-to-tail concept fade away in 2020. I think it’s a bit presumptuous to think that diners will eat certain parts of an animal.” — Nick Accardi, chef and owner of Tavolino in New York “2020 will be the year we’ll say
goodbye to food preferences sold as allergies. Hopefully, to meals sent out “as ready” with no thought to appropriate coursing as well. Also, foresee less cannabis tasting menus in the coming year.” — Lincoln Carson, chef and owner at Bon Temps in Los Angeles “A trend that should stay behind in 2019 is food created solely for Instagram. While I love beautiful photos of food, social media has pushed people to value the look of a dish over the taste and quality.” — Todd Mitgang, executive chef at TacoVision in New York
How a decade of drinking changed the future of booze By Amanda Schuster Bloomberg News
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rink Baby Yoda cocktail, you will — but only for a little while longer, hopefully. The 2010s saw many ill advised drinking trends, ones the average bar denizen will be happy to see the back of. Still, several are poised to influence the way we imbibe in the coming year and beyond. Over the last decade, radical shifts in collective taste, work habits, the way we consume information and even America’s hyperpolarized politics have driven our drinking style. The 2020s will be no different. Indeed, six changes to alcohol culture may have a stronger impact on what, and how, we drink. Luckily, the “Star Wars” franchise isn’t one of them. Craft spirits According to Statista, there were 195 independent craft distilleries in the U.S. in 2010. By 2018, that was up to 1,586. With the success of “handmade” and “artisanal” vodka, gin, rum and particularly whiskey, liquor conglomerates such as Proximo and Rémy Cointreau took the “if you can’t beat ‘em, invest in ‘em” strategy by purchasing majority stakes in small distilleries. “The benefit of a strategic partnership allows us to scale up in a meaningful way,” said Kaveh Zamanian, founder of Louisville, Ky.’s Rabbit Hole Distillery, which was purchased in 2019 by Pernod Ricard in a buying binge that also included Jefferson’s Bourbon in Kentucky, Smooth Ambler in West Virginia and Firestone & Robertson in Texas. But rather than selling out, Zamanian said he sees the investment as a recognition of the value of his creative vision and potential for product innovation. Looking ahead: With U.S. tariffs on European alcoholic products currently in place and more potentially coming, the next decade could be colossal
for domestic spirits. Plus, the recent signing of a tax incentive bill included an extension of the Craft Beverage Modernization Tax Reform Act, which provides distillers savings of $10.80 per gallon of the first 100,000 gallons produced. Celebrity liquor The 2010s were the decade that gave us Born & Bred Vodka from Channing Tatum, Heaven’s Door Whiskey from Bob Dylan, Virginia Black Whiskey from Drake, Villa One Tequila from Nick Jonas, and even Ron de Jeremy spirits from porn star Ron Jeremy, to name a few. Though not even Steven Soderbergh (Singani 63) could have written the Hollywood ending for George Clooney, who sold his Casamigos tequila to Diageo for a reported $1 billion in 2017. As unseemly as celebrity partnerships can be to the more discerning, they do give niche spirits more attention. Another actor, Ryan Reynolds, acquired part ownership of Portland, Ore.’s Aviation Gin in 2017. “Ryan is recruiting new fans to the gin category and to
American gin in particular,” said Andrew Chrisomalis, CEO of Davos Brands, which owns Aviation. Though not an owner, actor Matthew McConaughey was named creative director for Wild Turkey whiskey in 2016 — presumably to help spread the word that bourbon is “alright, alright, alright” through TV spots, philanthropic efforts and Longbranch, a bourbon he co-created with Master Distiller Eddie Russell. “The decision to partner with Matthew was born out of a desire to share our rich, storied history with a younger bourbon consumer,” said Julka Villa, managing director at Campari Group, which owns Wild Turkey. Looking ahead: This year, Aaron Paul and Bryan Cranston cofounded Dos Hombres mezcal and Kate Hudson announced the launch of her gluten-free, non-GMO corn based vodka, King Street. Perhaps now mezcal will get the big, bad break it’s been poised to have for decades, and maybe more women celebrities will head up spirits
brands. Mixers The rise of premium gin and nonalcoholic cocktails silenced the bar soda gun in favor of higher quality bottled tonics and less sugary flavored fizzy mixers. Category leader Fever Tree from the U.K. was valued at $4.5 billion at the start of 2019, but there is rising competition from other mixer companies who came up through the decade. “When we launched over 10 years ago, consumers in the know wanted to make great drinks and they began investing in premium spirits,” said Jordan Silbert, founder of Q Mixers in Brooklyn, New York. “It only made sense that mixing those better spirits with mixers of comparable quality and sophistication would make better drinks.” Looking ahead: Even old school fizz companies like Schweppes have seen the need to launch premium mixer brand extensions to meet demand. Low alcohol The gig economy has no set working schedule — let alone traditional brunch days for day drinking — but no one wants to get too smashed on a Monday afternoon. “Spritzes and low alcohol session cocktails are a way for people to enhance a moment without the punch of a high proof spirit,” said Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill. She spearheaded the rebranding of the low ABV vermouth-like liqueur Dubonnet Rouge to jibe better with sophisticated palates in a less boozy cocktail culture. Looking ahead: If 2019’s “Summer of Spritz” was any indication, fizzy and highballtype drinks made with a wide range of flavorful, low-alcohol liqueurs aren’t going away any time soon, though tariffs might have an impact on the accessibility of imports. Will high-end drink venues avoid the rising costs of
imported liqueurs in favor of hard seltzer? According to Nielsen, sales of hard seltzer, including, yes, White Claw, are up more than 208% in 2019. Bitter America The popularity of IPAs and hoppy beers in the late 1990s and early 2000s seems to have conditioned America’s palate for bitter flavors. Amor y Amargo, a bitters-focused cocktail bar in New York City, began as a temporary popup in 2011. Not only did it stay bitter due to popular demand, it opened a second location in post-hip Williamsburg, Brooklyn, in 2019. Looking ahead: “Years of watching people like Anthony Bourdain on TV has expanded American consumer’s palates and appreciation for different flavors,” said Nick Elozevic, co-owner of Diamond Dogs, a casual neighborhood bar in Astoria, Queens. He said these days he has to purchase superbitter products like Fernet Branca by the caseload. Instagram drinking Cats and lunch weren’t the only stars of the decade’s social media firehose. So were cocktails, especially those with over-thetop garnishes, bright hues and outrageous drinking vessels (even snow globes). Liquor brands hired influencer cocktail stylists like Josue Romeo (@the_garnishguy) to post content or worked with consultants such as Alexandra Farrington, who said she was instructed to come up with eye-catching concepts no matter what the drink tasted like. Some bars now even have a budget for creative directors, like Tyler Zielinski of Lawrence Park in Hudson, N.Y. Looking ahead: With constantly shifting algorithms and platforms such as Instagram experimenting with not posting “likes”, maybe we can all soon go back to sipping plain old glasses of wine — and not telling anyone about it. Menu Guide 2020 5
Asians cringe at ‘Chinese restaurant syndrome’ in dictionary By TERRY TANG Associated Press social media campaign backed by a Japanese seasonings company is targeting the persistent idea that Chinese food is packed with MSG and can make you sick. So entrenched is the notion in American culture, it shows up in the dictionary: Merriam-Webster.com lists “ Chinese restaurant syndrome “ as a real illness that has been around since 1968. But much of the mythology around the idea has been debunked: monosodium glutamate, also known as MSG, shows up in many foods from tomatoes to breast milk, and there’s no evidence to link it to illness. “For me, it’s another thing to point to other people and say ‘Look, if you think racism toward Asians doesn’t exist in this country, like here it is,’” said restaurateur Eddie Huang. “I know how white people see us. ‘They’re cool, they’re acceptable, they’re non-threatening. But they’re weird, their food.’” Huang, a New York City-based chef and author (his memoir inspired the ABC sitcom “Fresh Off the Boat”), and TV’s “The Real” co-host Jeannie Mai are launching a social media effort Tuesday with Ajinomoto, the longtime Japanese producer of MSG seasonings. They plan to use the hashtag #RedefineCRS to challenge Merriam-Webster to rewrite the definition.
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When reached for comment Tuesday, Merriam-Webster said it had not received complaints before about “Chinese restaurant syndrome” but would reconsider the term. “Our aim is always to provide accurate information about what words mean, which includes providing information about whether a use is offensive or dated,” senior editor Emily Brewster said in a statement. “We’ll be reviewing this particular entry and will revise it according to the evidence of the term in use. Shifts in culture and attitudes put the dictionary in a constant state of revision, she added. Before joining the effort, neither Huang nor Mai had any idea the phrase was in the dictionary. “The dictionary I thought was a reputable kind of Bible that was fact-checked all the way through in order to get us information,” said Mai, who is Vietnamese and Chinese. “‘Chinese restaurant syndrome’ is truly an outdated, super racist term.” The symptoms are listed as numbness of the neck, arms, and back as well as headaches, dizziness, and palpitations. It affects people eating food but “especially Chinese food heavily seasoned with monosodium glutamate.” LOOKING TO UPDATE The campaign isn’t looking to wipe the phrase out, but update it. “I actually think it’d be interesting if
they just kept it and just noted this is an outdated, antiquated thing,” Huang said. “I do think these things are important to remember and point to.” Huang and Mai say the campaign is not about trying to help boost sales at Ajinomoto, which was founded in 1908 after a Japanese professor figured out how to isolate glutamate from a seaweed broth. “They’re already selling tons of their products. They don’t really need my help to be honest,” Huang said. So, how did the myth endure for more than five decades? It started with a letter to the New England Journal of Medicine in 1968, according to Robert Ku, author of “Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA.” Dr. Ho Man Kwok, who was Chinese American, wrote a letter speculating that some Chinese restaurants left him feeling numbness and other symptoms. Other readers, doctors themselves, then wrote in saying they experienced something similar. Some researchers claimed that MSG was the source, Ku said. The journal’s editors decided to call it “Chinese restaurant syndrome.” “For a long time, Chinese restaurant syndrome was considered a legitimate ailment that the medical community seemed to back,” Ku said. The New York Times picked up on the debate. Chinese restaurants everywhere were putting up signs
and menus that said “No MSG” because of the backlash. It wasn’t until the 1990s that specialists doing more research began disproving the syndrome, Ku said. They found MSG was in just about every processed food. “It made no sense that only Chinese food that has MSG causes these ill effects but you can’t get it from Campbell’s Soup,” Ku said. MSG comes from glutamate, a common amino acid or protein building block found in food, according to Julie Stefanski, a spokeswoman for the Academy of Nutrition & Dietetics. Glutamate is present in foods like ham and some cheeses. The Food and Drug Administration says MSG is generally recognized as a safe addition to food. In previous studies with people identifying as sensitive to MSG, researchers found that neither MSG nor a placebo caused consistent reactions, the agency said. At a Chinese restaurant in Phoenix, some patrons had never even heard of the term. Linda Saldana is bothered by one culture’s food getting singled out. “I’m obviously not Asian,” said Saldana, who was having lunch with her husband, son and two nieces. “But if that was to be said about Mexican food, I’d feel a little offended because how could food cause all that?”
What to do with a restaurant gift certificate S
here. If a restaurant files for bankruptcy, a gift-card holder — technically a creditor — can get in line to collect, but it’s highly unlikely he or she will be compensated. Notable exceptions: When the Garces restaurants were sold at bankruptcy in 2018, the corporate buyers agreed to honor outstanding gift cards. The laws are clearer regarding certificates that have expired. In Pennsylvania, businesses must turn over the monetary value of gift certificates to the state within two years after their expiration date. If certificates do not have expiration dates, businesses must turn over the money from unredeemed certificates within five years of the issuing date. The state treasury holds the money in its unclaimed-property files. New Jersey law requires gift certificates to be valid until redeemed unless conditions and limitations are fully disclosed. The upshot: If a restaurant is out of business, consider its gift cards to be worthless. Well, almost worthless. They make handy ice scrapers. Tips If you’re buying a gift certificate: Buy from established restaurants, preferably from ones that have more than one location. Encourage the recipients to use the gift certificate as soon as possible. Consider taking them to dinner yourself, unless they are wretched dining companions.
If you’ve received a gift certificate: Use it right away. If the restaurant has closed, hold onto it. In a bid for goodwill, the restaurant that takes over the space may honor it, but is under no obligation to do so.
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By Michael Klein The Philadelphia Inquirer o you received a restaurant gift card or certificate. Visions of good times on a friend’s dime are dancing in your head. The first thing to do: Use it right away. Don’t tuck it into a drawer to wait for a special occasion. You just got free money. This is a special occasion. Given the constant churn of the restaurant scene, countless customers end up holding useless pieces of paper and plastic when the issuer goes out of business. The one-off, independent restaurants — those momand-pop bistros that we love to support — can have thousands of dollars in unused gift-card revenue on their books when they shut down. Refunds are unlikely. Here’s one scenario, albeit a rare one: On Christmas Eve 1994, Odeon, a once-popular Philadelphia bistro, was selling gift certificates — and it was closed by New Year’s Day. The owner left town. Chain restaurants are usually a safer bet. But what happens when your nearby location closes, and the closest one is 200 miles away? Regional companies that issue one gift card that can be redeemed at all its restaurants can be a smarter buy. Most cards are used quickly. A study by Paytronix found that about 70% of cards are cashed in within six months. That still leaves a lot of money out there. The law is on the consumer’s side, but let’s be real
Menu Guide 2020 7
Restaurant reservations have gone to yelp By Daniel Neman St. Louis Post-Dispatch
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ll I want to do is make a reservation at my favorite restaurant. Or any restaurant, for that matter. I’m not picky. But you can’t pick up the phone anymore and ask to make a reservation. That involves too much personal interaction, and an increasingly large segment of our population shies away from personal interaction. To get a reservation at many places these days, you absolutely have to go online. If you don’t have a computer or a smartphone, you can’t get a reservation. But most people do have a computer or a smartphone, and restaurants apparently don’t care about the people who do not. So for the rest of us who are part of the 21st century (or at least the 1990s), reservations are simple. All you have to do is go online and reserve a table. It’s easy. Only it isn’t that easy. When you reserve a table online, you do much more than reserve a table. The actual
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table reservation is the least of it. When you reserve a table online, you specifically give powerful computer companies the right to know your name, your address, your email address, your phone number, your credit card numbers. You give them the right to snoop through your social media accounts and gather information about your age, your sex, where you live and where you are right now. You give them the right to look at your photographs and collect all of the websites you visit. If you agree, and you may not realize you have done so, you give them the right to track your location at all times, even when the app you are using is turned off. You give them the right to learn everything they possibly can about your dining preferences: where you eat, what kind of restaurants you prefer, any dietary restrictions (including ones that are based on your religion), what types of meals you order and whether you tend to cancel your reservations. And if you add someone else’s
name on your reservation or share the reservation details with other people, you give them the right to acquire the contact information of your friends. And they can sell all of this information to anyone they want. If you give them all of these rights, then what rights do you have? Well, you sure don’t have the right to sue them in court in case something goes wrong. You don’t have the right to participate in a class action against them of any kind, either. If you have a complaint, it will be resolved by an arbitrator, and arbitrators settle the vast majority of cases in favor of the defending company, which also happens to pay them. If you do file a complaint and it goes to an arbitrator and the arbitrator does rule in favor of you, you don’t have the right to tell anyone about it at any time, ever. But, say the people who avoid personal interaction, it’s so convenient. All you have to do is go online and make the reservation. You don’t have to bother
with calling. And the restaurants don’t have to bother with answering the phone, either. Talking to someone and writing down a last name is so difficult. It’s easier just to let a data-mining company do it all for you. So what do you personally get for giving up all of this privacy? You get companies that know so much about your every thought and every movement that they can inundate you with advertisements that they calculate will appeal specifically to you. Personally, I hate marketing. I don’t make much money, and I resent it when companies attempt to separate me from it by tempting me to make purchases that, on the whole, benefit them more than they benefit me. What else do you get? You get a reservation at a restaurant. In many cases, it is literally the only way you can get one. Is that worth the tradeoff?
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(509) 925-1600 810 East UnivErsity Way, EllEnsbUrg, Wa 98926 CAMPUS U-TOTE-EM BURGER DESCRIPTIONS: (Deluxe Includes: Mayo, Mustard, Relish, Onion, Lettuce, Tomato & Pickle)
BlUE BURGER - Bacon, Blue Cheese, Mayo, Lett &Tom only BUllDOG - Double Meat, Bacon, Cheese, Deluxe CAMPUS BURGER - Bacon, Cheese, Deluxe ChEESEBURGER DElUxE - Cheese, Deluxe ChEESEBURGER wITh hAM - Cheese, Ham, Deluxe CRISPy ChICkEN SAND -Tartar Sauce, Lett & Pickle only DAGwOOD - Double Meat, Cheese, Deluxe DElUxE - Mayo, Must, Rel, On, Lett,Tom, Pick FIShwICh -Tartar Sauce & Lettuce only GARDEN BURGER - Garden Patty, Deluxe hOT “COyOTE” BURGER - Mayo, Lett,Tom, Jalapenos, PJ Cheese only GRIllED ChICk SAND - Mayo, Lett &Tom only hAwAIIAN BURGER - Sweet & Sour, Ham, Swiss, Pineapple only hOBO BURGER - Double Meat, Deluxe, On a hoagie bun hOT DOG - Split & Grilled on a Hamburger Bun JUNIOR BURGER - Plain or Deluxe MUShROOM/SwISS - Mushrooms, Swiss, Deluxe UlTIMATE TRIP -Triple Meat, Double Cheese, Deluxe wIlDCAT BURGER - Bacon, Cheese, Onion Ring, BBQ Sauce only KIDS MEALS *SUBTITUTE BUFFALO ON ANY BURGER FOR ADDITIONAL CHARGE* *LETTUCE WRApS AND GLUTEN FREE BUNS AvAILABLE* *ALL BURGERS AND SANDWICHES CAN BE mADE INTO BASkETS FOR ADDITION CHARGE*
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MISC.
FRIES ONION RINGS TATER ROUNDS CORN DOG BREADED CAULIFLOWER BREADED MUSHROOMS POTATO SALAD POTATO CHIPS CAMPUS U-TOTE-EM TARTAR SAUCE
ICE CREAM
CONES PINT QUART SHAKES OR MALTS
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FOUNTAIN SOFT DRINKS
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Shrimp Ceviche Sliders
Southwest Salad
Fried Cauliflower
Blackeye Pea salsa, Pico, Avo, Ched, Tortilla Strips, Iceberg, Cilantro Ranch
Crispy Quesadilla Roll
Caesar Salad
Large Flour Tortilla with Cheddar Cheese, Parmesan and Cotija. Rolled flat and grilled crisp. Served with side of salsa for dipping.
Romaine, Parmesan, Caesar, Croutons.
Thai Salad
Thai Vinaigrette, Carrots, Napa Cabbage, Red Cabbage, Iceberg, Won Tons, Peanut Sauce , Green Onions.
C5 Tater Tots
House made tater tots served with C5 Cheese Sauce.
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C5 Mac & Cheese Trottole Pasta, Pico de Gallo, Roasted Poblano Cheese Sauce. Welcome to the Grown-Up Mac & Cheese.
Grilled Turkey Sandwich Grilled Sourdough, Turkey, Swiss, Tomato, Roasted Poblano, Slaw. Blackened Salmon Coho, Black Spices, Tomato, Lettuce, Mayo, Cheddar, Roll.
Hot Veggie Sandwich Zucchini, Onion, Red Bell, Mushroom, Cajun Spices, Cheddar, Tomato, Cilantro Lime Ranch, Roll.
Hours Tuesday-Saturday 11am-8pm
Southwest Wrap Chipotle Black Beans, Cheddar, Lettuce, Flour Tortilla, Pico , Cilantro Lime Ranch. Border Tacos
Egg Sandwich Pub Bun, Egg, Lettuce, Tomato, Mayo, Deli Mustard, Smashed Tater Tot Bacon, Ham, White Cheddar
Take-out orders place online @ CaféC5.com
Creamy Southwest Pasta Linguini prepared with Sautéed mushrooms, Onions and bell peppers. Pico de Gallo, Roasted Corn, tequila cream sauce, Cajun seasoning and parmesan.
Asian Veg& Rice Bowl
1989449
Grilled Cheese Grilled Sourdough, Pico, Double Cheddar Inside & Out
Menu Guide 2020 13
ENTREES
COMES WITH FRESH CUT FRUIT OR HOUSE SALAD GF
MORNING SALAD mixed greens, potatoes, bacon, scrambled eggs, cherry tomatoes, avocado, maple dijon vinaigrette, cotija cheese
V
AVOCADO TOAST vinman’s sourdough, avocado spread, fried eggs, cherry tomatoes, cotija cheese
★ BREAKFAST
BURRITO scrambled eggs, oven roasted potatoes, cheese and your choice of:
pork green chili OR korean marinated steak OR veggie ★ ★
BUILD YOUR OWN BUTTERMILK BISCUIT honey butter EGG GF
fried or scrambled
POTATOES onions, peppers
MEAT bacon or andouille sausage FRUIT seasonal TOAST OR TORTILLA white, wheat, sourdough, gluten free, flour tortilla GF
GRILLED CHEESE sausage, scrambled eggs, cheese
YOGURT & GRANOLA house made granola, fresh fruit sub soy milk yogurt
EARLY BURGER beef and sausage patty, bacon, fried egg, american cheese, tomato jam, avocado,
FOR KIDS AGES 10 & UNDER
aioli, arugula, potato bun ★
BISCUIT AND GRAVY scratch gravy, house made buttermilk biscuit sausage gravy OR mushroom gravy
GF
SCRAMBLE BOWL potatoes, scrambled eggs, sausage, bacon, cheese, sour cream, green onions sub veggie
COMES WITH FRESH CUT FRUIT
WAFFLES whipped cream, powdered sugar, syrup GF
add gravy or pork green chili
KIDS PLATTER 2 scrambled eggs, bacon, yogurt and granola
GRILLED CHEESE classic grilled cheese sandwich
add veggies GF
hollandaise, cherry tomatoes, white cheddar, green onion GF
DRINKS
BENNY BOWL potatoes, fried eggs, grilled ham, CALI BOWL potatoes, fried eggs, bacon, avocado, cherry tomatoes, white cheddar, salsa, green onions
COFFEE, HOT TEA COLD BREW (seasonal) ICED TEA, SODA, HOT COCOA
PORK GREEN CHILI fried eggs, warm flour tortilla, cotija cheese, green onion GF
RED BEANS AND RICE andouille sausage, fried eggs, cotija cheese, green onion
SAVORY WAFFLE ask for today’s special
WAFFLES
COMES WITH FRESH CUT FRUIT OR HOUSE SALAD TRADITIONAL powdered sugar, whipped cream NUTELLA & BERRIES
nutella ganache, seasonal berries, powdered sugar, whipped cream
BANANA & MAC NUT bananas, macadamia nuts, shredded coconut, coconut syrup, powdered sugar, whipped cream
JUICE apple, orange, pog COCONUT WATER
LIBATIONS
MIMOSA SEASONAL MIMOSA
HOT TODDY Jameson, lemon, honey, hot water BLOODY MARY House-made Mix, Vodka MORNING MARGARITA blanco tequila, grand marnier, lime juice, POG , orange juice
RAINIER BRASS MONKEY Rainer, OJ IRISH COFFEE Jameson, Bailey’s, Coffee
CHURRO cinnamon sugar, sweet cream cheese, powdered sugar, whipped cream
SCREWDRIVER
FRESH BERRIES seasonal berries, powdered sugar, whipped cream
SEASONAL COCKTAIL Ask us for details 1989453
Vodka, Orange Juice
14 Menu Guide 2020
BREAKFAST SPECIALTIES
OmELETTES Three egg omelettes with shredded Jack and
Eggs Benedict
Eggs Benedict Florentine
(available until 12:00 Noon) The best eggs Benedict you’ll ever have. Guaranteed!
(available until 12:00 Noon) Our world famous eggs benedict loaded with sautéed spinach & onion.
Homemade Corned Beef Hash & Eggs Served with two eggs, toast and jam.
Chicken Fried Steak & Eggs
Top Sirloin Steak & Eggs
Served with hashbrowns, toast and jam.
Choice, center cut steak served with hashbrowns, toast and jam.
Sausage & Eggs Served with hashbrowns, toast and jam.
Double Smoked Bacon & Eggs Hickory smoked strips of bacon served with hashbrowns and eggs.
2 Eggs, Hashbrowns & Toast Breakfast Warp Your choice of sausage, bacon, or ham with scrambled eggs, hashbrowns, melted Jack and cheddar cheeses wrapped in a flour tortilla with sour cream. Served with house salsa.
APPETIZERS Nachos Grande
Topped with Ellensburg Champion Chili, chopped onions, olives, tomatoes, sour cream, salsa and melted Jack and Cheddar cheese. 11.59
Veggie
Mushroom, tomato, green pepper and onion.
Denver
Cheese, green peppers, onions and ham. Lean taco meat, cheese, sour cream, tomatoes, olives and salsa.
German Sausage & Eggs Longhorn German sausage with hashbrowns, toast and jam.
JoJo Potato Skins
Gulf of Alaska prawns dipped in a light coconut batter then oil roasted until lightly crunchy and golden. Served with a pineapple plum sauce.
Topped with melted Jack and Cheddar cheese, chives and bacon bits. Accompanied with sour cream.
Palace Sliders
Mozzarella Cheese Sticks
Four mini burgers topped with melted Tillamook cheddar and smoked bacon.
Crunchy coated deep dried Mozzarella cheese. Served with Marinara meat sauce.
Shrimp Pounder
Salad Fajita chicken, fresh greens, tomatoes and black olives in a crispy taco shell bowl. Topped with Monterey Jack and Cheddar cheese, sour cream and Palace house salsa.
Shrimp Louie
Gulf of Alaska shrimp, crisp greens, sliced tomato and egg. Served with our homemade Palace Louie dressing.
Seared Ahi Tuna Salad
Seared sashimi style tuna atop fresh chopped salad mix. Tossed with caramelized almonds and wasabi vinaigrette.
Chicken Caesar Salad
Crisp romaine lettuce tossed with our own Caesar dressing and croutons. Topped with grilled strips of seasoned grilled chicken breast.
Burgers below are served with crisp iceberg lettuce, plump tomato, sweet onion, mustard-laced relish, mayonnaise on a fresh baked sesame bun. Your choice of French Fries or Garden Salad. Mesquite BBQ Burger Cheese Deluxe
With melted Tillamook cheddar. Substitute a Gardenburger
A juicy charbroiled burger basted with mesquite bar-b-que sauce and covered with melted Tillamook cheddar cheese.
Mushroom Burger
Screamin’ Jack Burger
Bacon Cheese Burger
A juicy patty basted with our secret recipe seasonings topped with mild pepper jack cheese, grilled onions, and crispy bacon. A taste so sensational you’ll be Screamin’for more!
Completed with crisp bacon strips and Tillamook cheddar cheese.
Ellensburg Champion Chili Burger
Open faced burger topped with Ellensburg Champion Chili & shredded cheese. Add fries
Palace Burger
For the hearty appetite. Two beef patties, ham and Tillamook cheddar.
Hawaiian Chicken Burger
Charbroiled chicken breast with a pineapple ring and melted Swiss cheese.
Add sautéed mushrooms or crispy bacon to your burger. Substitute fries for Seasoned curly fries or Beer battered onion rings.
Cobb Salad
The kind of salads. Crisp greens topped with bacon, turkey, blue cheese crumbles, avocado slices, egg and tomato.
Oriental Chicken Salad
Our Salad Chef, Becky, created a salad with Teriyaki Chicken, sweet baby peas, crunchy water chestnuts, fresh greens topped with Chinese noodles and Palace Oriental Dressing.
DESSERTS Housemade Pies
Cheesecakes
Chocolate GF Peanut Butter Chocolate
ice Cream Sundaes
Chocolate or Strawberry
Chicken breast marinated and grilled to perfection. Tender and delicious.
Key Lime New York
Oreo Shake Oreo Espresso Shake Butterfinger Shake D&M Mocha Shake reese’s Peanut Butter Cup Shake Malts rootbeer Floats
Chicken Fried Steak
An exclusive cut of Angus beef with homestyle breading. Served with country or brown gravy.
ShAKES Milkshakes
Moist chocolate cake with chocolate icing & a chocolate Parisienne cream filling.
Yellow Fin Tuna, lightly spiced and seared. Served with sides of soy dressing and wasabi vinaigrette.
Crispy Green Bean Fries
Toasted onion battered green beans with homemade Palace Ranch dressing dip.
ChARBROILED STEAKS With your choice of baked potato, mashed potato, rice pilaf or French fries. You also get vegetable of the day, freshly baked bread.
Flat iron Steak The most flavorful of all the certified Angus Beef Steaks.
Served with your choice of French Fries or Garden Salad. Club House
Certified Angus Beef New york Steak
A triple decker layered with deli turkey, bacon, lettuce and sliced tomato.
reuben
On grilled rye with melted Swiss cheese, sauerkraut and sliced pastrami.
A tender, New York that is aged, delicately seasoned and flame broiled to perfection.
Steak & Beer Batter Prawns
BLT
Cold Turkey
By far our biggest seller. Choice, center cut Top Sirloin steak and Redhook beer battered, deep fried prawns.
Turkey Hero
Center Cut Top Sirloin
Bacon, lettuce and tomato sandwich on toasted bread. Generous portion of turkey breast topped with mayonnaise, lettuce and sliced tomato. Sliced turkey with melted Natural Swiss cheese served on a French roll with lettuce, sliced tomato and mayonnaise.
French Dip Tuna Melt
A tender, choice sirloin seared and charbroiled to perfection.
Housemade tuna salad with melted Tillamook cheddar and tomato on grilled sourdough bread.
PALACE FAVORITES
Teriyaki Chicken Breast
Prime rib Prime rib & Beer Battered Prawns Prime rib & Coconut Prawns
Seared Ahi Tuna
With your choice of baked potato, mashed potato, rice pilaf or French fries. You also get vegetable of the day, freshly baked bread.
Hand dipped, chocolate, strawberry or vanilla
Chocolate Cake
Strawberry waffle
With strawberries and whipped cream
SAnDWIChES
BURGERS
Melted natural Swiss cheese topped with sautéed mushrooms.
Fresh & hot off the waffle iron.
One pound of popcorn baby shrimp, golden deep fried. Served with tartar and cocktail sauce.
Served with fresh celery sticks and blue cheese dressing for dipping.
Chicken Taco
One waffle
Strawberry French Toast
Toasted clusters of oats sweetened with brown sugar and honey over oatmeal mixed with apples or peaches. Served with milk and toast.
Served with au jus and you choice of baked potato, mashed potato, rice pilaf, or French fries. You also get vegetable of the day, freshly baked bread.
Served until 12:00 Noon
Thick sliced bread battered and fried until golden. Served with maple syrup.
Toasted Oat & Apple or Peach Oatmeal
Coconut Prawns
WAFFLES
Three pieces
Or half and half.
PALACE PRImE RIB
Served with 2 strips of bacon or 2 links.
FREnCh TOAST
Homemade Biscuits or Hashbrowns & Sausage Gravy
323 n main St, Ellensburg (509) 925-2327
TWO CriSPy CAkES
Southwestern
Zesty Buffalo Wings
Diced turkey breast, ham, Cheddar and Monterey Jack cheese, tomatoes & egg over tossed crisp greens.
with yummy add-in choices: Blueberries • Chocolate Chips Banana • Bacon Pieces Pecans or topped with strawberries and whip cream
Bacon & Cheese
Pit Ham naturally smoked with hickory wood, that has a flavor second to none, served with hashbrowns and fresh eggs.
SALADS
Two pancakes Two Pancakes and Two Eggs
Ham & Cheese
Hickory Smoked Ham Steak & Eggs
Served with freshly baked bread. Chef Salad
PAnCAKES
Cheddar cheese and your favorite stuffing. Served with golden hashbrowns and toast.
Hot Prime rib Sandwich
Sliced slow-roasted prime rib on thick-sliced bread served open-face with mashed potatoes and homemade beef gravy.
Prime rib Dip
Sliced slow-roasted prime rib on a French roll served au jus.
Add to any Entree House Salad • Caesar Salad Blue Cheese Wedge Salad
Cod Fish & Chips Basket Alaskan Halibut and Chips Basket Chicken Tenderloins Strip Basket *Can be cooked to order. Consuming raw or undercooked meats may increase your risk of foodborne illness. 1989457
Menu Guide 2020 15
BREAKFAST
served Wed-Mon 8am-2pm WEEKDAY EXPRESS served Mon-Fri 5:30-9am (Tues till 11am) $8.75 Burrito scrambled eggs with choice of one protein (bacon, sausage, ham, black beans), two veggies (potato, green onion, spinach, sweet peppers, mushrooms, sun-dried tomato add 0.50), and one cheese (cheddar, feta add 0.50, chevre add 0.50) all wrapped in a large tortilla add 20-oz drip coffee or tea $1.25 add avocado $1 substitute egg whites $1.50 additional meat or veggie $0.50 add house-made pico de gallo $0.50 $8.75 Keto Bowl scrambled eggs with choice of two proteins (bacon, sausage, ham, black beans), and cheese (cheddar, feta add 0.50, chevre add 0.50). add avocado $1 substitute egg whites $1.50 additional meat or veggie $0.50 $7.25 Oatmeal and Yogurt Parfait Bar hearty oats, vanilla yogurt and a selection of toppings $2.50 - $3.50 Fresh Baked Muffins & Scones varies Espresso Bar featuring Country Crow Coffee from Ellensburg
SKILLETS served in sizzling cast iron, topped with two sunny-side-up eggs and choice of toast with house-made jam $16 Duck pan-seared duck breast*, sweet potato, red onion $14 Corned Beef house-corned beef, red onion, Yukon Gold potato, fresh herbs $14 Meat Lovers pork belly, sausage, ham, Yukon Gold potato, red onion, fresh herbs $13 Veggie mushroom, baby spinach, bell pepper, red onion, Yukon Gold potato, fresh herbs $13 Curry Sweet Potato Hash sweet potato, sausage, red onion, mild Japanese yellow curry
SCRAMBLES
SWEET & SAVORY $12 Avocado Toast avocado, soy sauce, sprouts, one poached egg, nutritional yeast on Vinman’s rustic sourdough $11 Scotty’s Biscuits & Gravy two house biscuits, two over-medium fried eggs, house sausage gravy half order $7 $17 Bagel & Lox wild salmon lox*, red onion, capers, fresh dill, toasted bagel, butter, cream cheese, olive oil, with seasonal fruit $12 Coddled Eggs two coddled eggs, choice of bacon, ham or sausage, choice of toast, with seasonal fruit $12 Breakfast Sandwich English muffin, Cypress Grove goat cheese, house fig jam, pork belly, one over-medium fried egg, with side of fresh fruit $14 Pancakes two house pancakes, two over-medium fried eggs, choice of bacon, ham or sausage link $14 Banana Bread French Toast two slices of house banana bread, peanut sauce, two over-medium fried eggs, choice of bacon, ham or sausage link
EGG SPECIALTIES served with two eggs, toasted English muffin and two Yukon Gold potato cakes $16 Eggs Benedict Carlton Farms Canadian bacon, over-medium poached eggs, tomato, house hollandaise* $16 Eggs Florentine sauteed baby spinach, tomato, over-medium poached eggs, house hollandaise* $17 Eggs Royale cured wild salmon*, over-medium poached eggs, house hollandaise* $17 Pork Belly Benedict Snake River Farms Kurobuta pork belly, over-medium poached eggs, house hollandaise* $17 Eggs Bechamel Carlton Farms Canadian bacon, tomato, over-medium poached eggs, house tarragon bechamel
$16 Hillbilly Benedict ham, over-medium fried eggs, house sausage gravy
16 Menu Guide 2020
(509) 649-5317
KIDDOS $6 Scotty’s Biscuits & Gravy house biscuit with house sausage gravy add one egg $1.50 $6 Silver Dollar Pancakes three mini pancakes and choice of bacon, ham or sausage add one egg $1.50 $6 Belgian Waffle sweetened waffle topped with whipped cream and berries, with choice of bacon, ham or sausage add one egg $1.50 $6 Banana Bread French Toast one slice house banana bread, choice of bacon, ham or sausage add one egg $1.50 $6 Cheesy Scramble two eggs and cheddar cheese, one Yukon Gold potato cake, choice of bacon, ham or sausage $3 Fruit Cup fresh, seasonal organic fruit and berries $1 Toast & Jam choice of white or wheat toast with house jam
LUNCH
served Wed-Mon 11am-2pm served with two Yukon Gold potato cakes and choice of toast with house-made jam $13 Bourdain bacon, spinach, green onion, dollop of sour cream $13 Joe’s Special sausage, baby spinach, white onion, garlic, fresh herbs $13 Cypress Grove fire-roasted tomato, baby spinach, Cypress Grove goat cheese, onion with an olive oil drizzle
Mon 5:30am–8pm • Tues 5:30-11am & 4–8pm Wed 5:30am–8pm • Thurs 5:30am–8pm Fri 5:30am–9pm • Sat 8am–9pm Sun 8am–8pm 719 S 1ST Street Roslyn
SANDWICHES served with steak fries, house-made potato salad or coleslaw; substitute sweet potato fries $3, truffle fries $4, cup of soup $3 or side salad $7 $14 Chicken Salad house-smoked Owen’s Meats chicken, celery, grapes, pistachios and mayonnaise, served on Vinman’s rustic sourdough $15 Chicken BLT house-roasted Owen’s Meats chicken, center-cut thick bacon, lettuce, tomato and mayonnaise on Vinman’s rustic sourdough $17 Prime Rib Dip Owen’s Meats house-roasted prime rib and Swiss cheese on a French roll, served with au jus $17 Fish Sandwich two pieces of wild cold hand-dipped in seasoned cornmeal with house coleslaw and tartar on a potato bun
SIGNATURE BURGERS served with steak fries, house-made potato salad or coleslaw; substitute sweet potato fries $3, truffle fries $4, cup of soup $3 or side salad $7 $15 Beefalo Burger 100% grass-fed from Ellensburg Beefalo half-pound burger*, lettuce, tomato, onion and mayonnaise on a potato bun add Cheddar, Swiss, Cypress Grove Lamb Chopper Gouda, Smoked Chili Vermont Cheddar or Cascadia Creamery Glacier Blue $1.50
$18 Bacon Cheeseburger half-pound Beefalo burger*, bacon, Cypress Grove Lamb Chopper Gouda, lettuce, tomato, onion and mayonnaise on a potato bun $14 Chop Burger Owen’s Meats ground beef chopped with cheddar on a potato bun with Dijon mustard $15 Garlic Onion Chop Burger Owen’s Meats ground beef chopped with cheddar, garlic and onion on a potato bun with Dijon mustard $15 Portobello Mushroom stuffed with spinach, onion, water chestnuts, cream cheese and Parmesan cheese on a potato bun
COAL CHUTE CLASSICS served with steak fries, house-made potato salad or coleslaw; substitute sweet potato fries $3, truffle fries $4, cup of soup $3 or side salad $7 $17 Beefalo Burger Dip 100% grass-fed from Ellensburg medium-cooked* Beefalo patty, sauteed mushrooms and onions in herb butter, Swiss cheese, horseradish mayo on a French roll with au jus add bacon $1.50 $17 Cod Fish & Chips house-made, beer-battered wild cod, steak fries, house coleslaw and tartar $17 Duck Sandwich pan-seared duck breast*, grilled onion, arugula, zesty duck sauce on Vinman’s rustic sourdough with truffle fries $16 Banh Mi choice of Snake River Farms Kurobuta pork belly or Owen’s Meats pulled pork shoulder, with chicken pate, pickled daikon and carrots, cucumber, cilantro, jalapenos, soy sauce, sriracha mayonnaise on a French roll
SALADS $18 Black & Blue Snake River Black Label Wagyu seared skirt steak*, organic mixed greens, Cascadia Creamery Glacier Blue cheese crumbles, cucumber, red onion and cherry tomatoes with blue cheese dressing $12 Caesar Organic Romaine tossed in house Caesar dressing* with Parmesan and croutons add chicken $6 add wild prawns $7 add blackened Arctic Char $8 $14 Soup & Salad Organic mixed greens, red onion, cucumbers, cherry tomatoes, carrots and choice of house dressing with a cup of house-made soup of the day
HAPPY HOUR served Wed-Mon 2pm-5pm / $1 off beers and $2 off wine and cocktails
APPETIZERS $10 Momofuku Pork Buns steamed buns with pork belly, pickled cucumber, green onion, and hoisin sauce, soy sauce on the side $19 Charcuterie Plate Glondo’s copa, dry salami and mortadella with Cypress Grove Lamb Chopper Gouda, Smoked Chili Vermont Cheddar and Cascadia Creamery Glacier Blue, and olives, pickles, mustard and baguette slices $17 Dungeness Crab Cakes four pan-seared crab cakes with fresh herbs and onion with a lemon crème fraiche $10 Prawn Cocktail eight wild-caught large prawns with house cocktail sauce $10 Steamer Clams cooked in white wine with shallots, garlic and butter, with Vinman’s rustic sourdough $10 Wings boneless wings* or bone-in wings* slathered in choice of house honey bbq, sweet chili or buffalo sauce, served with carrots, celery, ranch dressing $6 Cremini Mushrooms sauteed in rosemary white wine butter sauce $12 Brussel Sprouts pan-roasted with pork belly, pumpkin seeds, Cypress Grove goat cheese and drizzled with balsamic glaze $10 Calamari house-battered deep fried calamari with garlic aioli $10 Truffle Fries shoe-string French fries drizzled in truffle oil and sprinkled with parsley and Parmesan $5 Small Caesar Organic Romaine tossed with house Caesar dressing* with Parmesan and croutons $5 Dinner Salad Organic mixed greens with red onion, cucumbers, cherry tomatoes, carrots, choice of house dressing
COAL CHUTE CLASSICS served with steak fries, house-made potato salad or coleslaw; substitute sweet potato fries $3, truffle fries $4, cup of soup $3 or side salad $5 $15 Prime Rib Dip Owen’s Meats house-roasted prime rib and Swiss cheese on a French roll, served with au jus $15 Cod Fish & Chips wild cod dipped in Shock Top beer batter and deep fried, with steak fries, house coleslaw and tartar $13 Beefalo Burger 100% grass-fed from Ellensburg half-pound beefalo burger*, lettuce, tomato, onion and mayonnaise on a potato bun add bacon $1.50 add Cheddar, Swiss, Cypress Grove Lamb Chopper Gouda, Smoked Chili Vermont Cheddar or Cascadia Creamery Glacier Blue $1.50 $13 Chicken BLT house-roasted Owen’s Meats chicken, center-cut thick bacon, lettuce, tomato and mayonnaise on Vinman’s rustic sourdough $13 Portobello Mushroom Burger stuffed with spinach, onion, water chestnuts, cream cheese, Parmesan on a potato bun
DINNER
served Wed-Mon 5pm-8pm
APPETIZERS $12 Momofuku Pork Buns steamed buns with pork belly, pickled cucumber, green onion, and hoisin sauce, soy sauce on the side $21 Charcuterie Plate Glondo’s copa, dry salami and mortadella with Cypress Grove Lamb Chopper Gouda, Smoked Chili Vermont Cheddar and Cascadia Creamery Glacier Blue, and olives, pickles, mustard and baguette slices $19 Dungeness Crab Cakes four pan-seared crab cakes with fresh herbs and onion with a lemon crème fraiche $12 Prawn Cocktail eight wild-caught large prawns with house cocktail sauce
$12 Steamer Clams cooked in white wine with shallots, garlic and butter, with Vinman’s rustic sourdough $12 Wings boneless wings* or bone-in wings* slathered in choice of house honey bbq sauce, sweet chili sauce or buffalo sauce, served with rainbow carrots, celery, ranch dressing $8 Cremini Mushrooms sauteed in rosemary white wine butter sauce $14 Brussel Sprouts pan-roasted with pork belly, pumpkin seeds, Cypress Grove goat cheese and drizzled with balsamic glaze $12 Calamari house-battered deep fried calamari* with garlic aioli $12 Truffle Fries shoe-string French fries drizzled in truffle oil and sprinkled with curly parsley and Parmesan $7 Small Caesar organic Romaine tossed with house Caesar dressing* with Parmesan and croutons $7 Dinner Salad organic mixed greens with red onion, cucumbers, cherry tomatoes, carrots, choice of house dressing
COAL CHUTE CLASSICS served with steak fries, house-made potato salad or coleslaw; substitute sweet potato fries $3, truffle fries $4, cup of soup $3 or side salad $7 $17 Prime Rib Dip Owen’s Meats house-roasted prime rib and Swiss cheese on a French roll, served with au jus $17 Cod Fish & Chips wild cod dipped in Shock Top beer batter and deep fried, served with steak fries, house coleslaw and tartar $17 Beefalo Burger 100% grass-fed from Ellensburg half-pound beefalo burger*, lettuce, tomato, onion and mayonnaise on a potato bun add bacon $1.50 add Cheddar, Swiss, Cypress Grove Lamb Chopper Gouda, Smoked Chili Vermont Cheddar or Cascadia Creamery Glacer Blue $1.50 $15 Portobello Mushroom Burger stuffed with spinach, onion, water chestnuts, cream cheese and Parmesan cheese on a potato bun
SALADS $18 Black & Blue Snake River Black Label Wagyu seared skirt steak*, organic mixed greens, Cascadia Creamery Glacier Blue cheese crumbles, cucumber, red onions and cherry tomatoes with blue cheese dressing $12 Caesar Organic Romaine tossed in house Caesar dressing* with Parmesan and croutons add chicken $6 add wild prawns $7 add blackened Arctic Char $8
PASTA $19 Fettuccini house garlic cream sauce and topped with Parmesan, with garlic bread add chicken $6 add wild prawns $8 add blackened Arctic Char $8 add Portabella mushroom & broccolini $6 $19 Gnocchi Beefalo house Ragu and brown butter, topped with Parmesan, with garlic bread
ENTREES MP Snake River Farm Wagyu rotating selection of cuts* with seasonal vegetables and choice of fingerling or garlic mashed potatoes add wild prawns $8 $26 Snake River Wagyu Skirt Steak house-marinated skirt steak* with garlic fries and seasonal vegetables $23 Shepherd’s Pie lamb, carrot and onion topped with sweet potato mash and Parmesan, served with seasonal vegetables and Vinman’s rustic sourdough
$27 Duck two pan-seared duck breasts* with seasonal vegetables and orzo pilaf with carrot, celery and onion $22 Fried Chicken Organic Draper Valley chicken breast, thigh and leg, mashed potatoes and seasonal vegetables $22 Smoked Pork Chop house-smoked Owen’s Meats pork chop, with herb-roasted fingerling potatoes and seasonal vegetables
Mon 5:30am–8pm • Tues 5:30-11am & 4–8pm Wed 5:30am–8pm • Thurs 5:30am–8pm Fri 5:30am–9pm • Sat 8am–9pm • Sun 8am–8pm
719 S 1ST Street Roslyn
(509) 649-5317
$17 Spaghetti Squash Ragu spaghetti squash with a vegan mushroom Ragu, served with olive-oil poached garlic on Vinman’s rustic sourdough
KIDDOS served 11am to close $7 Grilled Cheese with fries or seasonal fruit add ham $2 $7 Macaroni & Cheese Rotini noodles tossed in house cheesy sauce $8 Chicken Strips four golden, breaded chicken strips with fries additional chicken strip $2 $7 Pasta Bowl Linguini with choice of house Pomodoro sauce, house Alfredo sauce or butter with a slice of bread add chicken $2 $13 Fish & Chips two pieces of battered wild cod, fries, house coleslaw and tartar $8 Hamburger Slider one Beefalo hamburger slider with optional cheese and fries $8 Cheddar Chop Burger Owen’s hamburger chopped with cheddar cheese on a slider bun with fries $3 Fruit Cup fresh organic seasonal fruit
TACO TUESDAY served Tues 4pm-8pm, all tacos topped with house pico de gallo, guacamole and cilantro and served with complimentary fresh-made chips and pico $3 Carne Asada Owen’s Meats skirt steak* marinated in house-blend of spices, beer, lime and cilantro $3 Wild Cod or Prawns house marinated and grilled, topped with shredded cabbage $3 Orange Habanero Carnitas pork* braised in fresh-squeezed orange juice, habaneros and garlic $2 Shredded Chicken braised in house-blend spices $2 Ground Beef house-blend spices, topped with pico and lettuce $2 Black Beans or Sauteed Veggies seasoned with house-blend spices $3 Rice & Beans side of seasoned rice and beans $6 Guacamole house dip made with avocados, lime, onion and garlic $2 Extra Pico or Chips house pico de gallo or fresh-made tortilla chips
*****
* The health department would like to remind you that eating raw and under-cooked foods may contribute to food-borne illnesses.
1989472
Menu Guide 2020 17
LUNCHBOX CAFE Freshly Baked Pastry of the Day
2.50
Toasted Bagel with Cream Cheese
3.25
Pesto Quiche- basil pesto, tomato, spinach, parmesan, mozzarella with an organic brown rice crust 5.50 Keto Quiche– crustless ham, spinach, swiss
5.95
Breakfast Wrap- brown rice, black beans, egg, salsa, avocado, cheese, tortilla wrap 6.25 Vegan on request Grilled Breakfast Panini- egg, swiss cheese, brown mustard on buttermilk white bread Spinach 5.95 Ham 6.95
Add protein for $2
Choose items from 6 categories: greens, protein,
Veggie- cream cheese, avocado, sprouts, cucumbers, tomato, red onions, lettuce Add protein for $2
veggies, cheese, toppings, and dressing
Red Breast Turkey- cream cheese and cranberries
*Consuming raw or under cooked seafood may increase your risk of foodborne illness.
Kids Healthy Meal- Choice of PBJ or grilled cheese, carrot sticks, ranch dressing, organic applesauce, healthy treat, and organic juice box. 4.95
Smoothies- Just fruit & juice, $4.50 each no sugar added Add plant based protein powder for $2 Mixed Berry- raspberry, blueberry, blackberry Tropical– pineapple, mango, papaya, strawberry “Green” Blueberry- spinach, blueberries, banana Strawberry and Banana
Sweets- baked right here at the Lunchbox! 3 Bite Cookie- the perfect way to end your meal .50 Gluten-free Vegan Cookie
1.00
Brownie Bite- a little chocolate fix
1.75
Raspberry Oat Bar– a Lunchbox classic
2.25
6.95
Best Tunafish Ever– tuna salad with pickles, celery, horseradish, mayonnaise, tomato, lettuce 6.95
5.95
Add protein for $2 Simple Spinach– spinach, tomato, cucumber, sunflower seeds, feta cheese
5.95
Add protein for $2 Caesar– romaine lettuce, croutons, parmesan cheese, lemon, caesar dressing
5.95
Add protein for $2 7.50
Romaine Wrap- avocado, sprouts, cucumber, tomato, red onion, turkey in lettuce leaves— no bread 7.50 Custom Sandwich- your choice of bread, protein, cheese, spread, and veggies just how you like it! 7.50 Grab & Go! In a hurry? Get our choice of cold sandwich made daily and ready to go (while supplies last) 6.95
Grilled Paninis Grilled Cheese- cheddar, provolone, pepperjack, or swiss cheese on buttermilk white bread 4.95
On the Side– Vegan and gluten free
$3.25
Southwestern– organic brown rice, black beans, corn, salsa, lime, cilantro 3 Bean- kidney, garbanzo, green beans, cider vinaigrette Green Salad– spring mix, cucumber, tomato, sunflower seeds, balsamic vinaigrette Hummus and Raw Veggies– carrot, celery, cucumber
Soup– Always vegan and gluten free 8oz $3.25
12oz $4.50
16oz $5.95
Pesto Classic- basil pesto, provolone, tomato on buttermilk white bread Add turkey for $2 6.25
Drinks- We proudly serve Ellensburg
The Godfather- pepperoni, provolone, tomato, spicy garlic cream cheese on buttermilk white bread 7.50
iced cold brew, hot and iced teas, Izze and
Reuben– pastrami or pickled beets, sauerkraut, swiss cheese, pickles, thousand island dressing on our molasses rye Vegan on request 8.25
Cold Sandwiches– Vinman’s Bakery
Salads- honey mustard, caesar, sesame
multigrain or buttermilk white bread, glutenfree bread, tortilla wrap, or romaine leaves
ginger, ranch, thai satay, or balsamic vinaigrette
Vegan- hummus, avocado, sprouts, cucumbers, tomato, red onions, lettuce 6.45
Protein Salad- a custom salad made just the way you like it!
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Cranberry Craze– mixed greens, dried cranberries, toasted walnuts
Organic Curry Tofu Salad– sprouts, tomato, red onion, lettuce, vegenaise 6.95
Roast Beef Blue- roast beef, blue cheese, mayonnaise, red onions, tomato, lettuce
Lox Bagel- cold smoked salmon*, cream cheese, red onions, capers on a toasted bagel 8.25
6.45
7.95
roasted Country Crow coffee served hot or San Pellegrino sodas, variety of sparkling waters, and seasonal options.
Call in your order!
509-933-3332
409 N Ruby St across from Safeway Catering-Box Lunches available 9am-3:30pm Monday-Friday
1989463
Breakfast- Served all day!
Empowering the community.
(509) 925-1414 • 401 N Main Street • Ellensburg, WA 98926 dailyrecordnews.com Menu Guide 2020 19
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20 Menu Guide 2020