EVENT GUIDE February 22 - March 3
EXTRAORDINARY Lamb skewers from Vine & Olive in Coeur dâ€™Alene SUPPLEMENT TO THE INLANDER
is on the menu +
107 RESTAURANTS IN SPOKANE AND NORTH IDAHO PICKING THE PERFECT DRINK FOR YOUR MEAL HOW RESTAURANT WEEK IS MAKING SURE EVERYONE EATS
2 INLANDER RESTAURANT WEEK
INLANDER RESTAURANT WEEK EVENT GUIDE INSIDE THE MENUS 4 DAY PLANNER 12 CHARITY SPOTLIGHT 16 FIRST-TIMERS 18 NORTH IDAHO 20 OUT-OF-TOWNERS 22 MEET YOUR CHEFS 24 DRINK LOCAL 30 MENUS FOR ALL 107 RESTAURANTS START ON PAGE 32
P R E PA R E E P P A R U O Y TITE! Inlander Restaurant Week 2018 • Thursday, February 22 to Saturday March 3
he “10 most delicious days of the year” are back and, once again, bigger than ever. For the sixth inception of Inlander Restaurant Week, a total of 107 restaurants spread across the Inland North-
Tortilla Union’s watermelon salad
west have created mouth-watering, three-course menus especially for the highly anticipated annual event. New to this year’s lineup are 12 area restaurants, including several that have opened since last year’s event, and a few familiar names now joining in on the culinary celebration. Once again, North Idaho restaurants are breaking records, with 28 total eateries across Coeur d’Alene, Post Falls and Worley, dishing up delightful dining experiences. Diners will also be glad to see names of 24 area favorites that have participated every year since Restaurant Week’s start in 2013. Seasoned diners know that the best part of Restaurant Week is its fixed price (also known as prix fixe, in French) three-course menus, offered for $21 or $31 per person at participating restaurants. For the uninitiated (welcome!), this price includes your choice of one of several options for each course. Some eateries take a more traditional route with a soup or salad, followed by an entrée and dessert, while others mix things up and include cocktails or draft beer in place of a course, and appetizers that can be shared with the whole table. With such a wide variety of restaurants to choose from, diners can sample menus INLANDER RESTAURANT WEEK 2018
We combed through 107 menus — something everyone should do — and these are just a few of the items that caught our attention
Clover’s mushroom and winter squash chilaquiles
FOR MEAT LOVERS PORK TENDERLOIN AU POIVRE
Wild Sage ($31) Menu says: “Pepper-rubbed kurobuta pork tenderloin, brandygreen peppercorn veal demi, mashed Yukon potato, roasted sweet onion, apple chip.” We say: If you’ve never heard of kurobuta pork, just know that it takes the already delightful flavor of pork you know and love, and amps up the deliciousness. Add in the comforting flavors Wild Sage builds around it, and this is a pork-lover’s must-try.
Sweet Lou’s Restaurant and Taphouse ($21) Menu says: “Fred Flintstone is impressed with this dish! Three tender ribs glazed with bourbon barbecue sauce. Choice of one side.” We say: Ribs, you say? Bison-sized ribs? We love even the babyback-sized ribs, but three big ol’ suckers with bourbon barbecue sauce sounds like a dream. Any rib that genuinely takes two hands to eat — or even lift — is OK in our book.
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STUFFED ACORN SQUASH
Durkin’s Liquor Bar ($31) Menu says: “Traditional grilled meatloaf, celery root, apple and smoked Gouda whipped potatoes, chipotle blackberry ketchup, micro green salad.” We say: Our mama didn’t use elk in her meatloaf, so the chance to experience a favorite dish with an unexpected meat source is one that needs to be taken advantage of. And smoked gouda whipped potatoes and chipotle-blueberry ketchup to sop up with every bite? Yes, please.
ROASTED AVOCADO NACHOS
Republic Kitchen & Taphouse ($21) Menu says: “Potato chips, house beer cheese, goat cheese, charred corn salsa, Anaheim chili, cilantro chutney and pickled jalapeños” We say: Look at that array of toppings and gooey cheeses and tell me you would really miss having beef or chicken in the mix. Anaheim chiles bring some sweet flavor, as does the corn salsa, but let’s not kid ourselves — that beer cheese is the star of the show.
Lantern Tap House ($21) Menu says: “The first of its kind in Spokane, the Beyond Burger is a vegan burger made out of pea protein, created to taste and look just like a traditional burger patty.” We say: If you’ve been skeptical of trying a vegan burger, now is the time to change your mind. Beyond Meat is one of the two leading plant-based meat substitutes that taste incredibly like the real thing. And you know the Lantern knows how to treat a burger right — vegan or otherwise. Scratch ($31) Menu says: “Roasted acorn squash, caramelized onion, wild mushrooms, smoked blue cheese, basmati rice, garlic, toasted pumpkin seeds, orange molasses reduction.” We say: A good squash dish relies on the chef’s creativity to bring an otherwise simple food to life, and there’s no question this is one of the more creative approaches you’ll see on this year’s menus. The smoked blue cheese and toasted pumpkin seeds are enough to pique our interest; the orange molasses sauce puts this dish over the top. ...continued on page 6
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INLANDER RESTAURANT WEEK 2018
FOR THE ADVENTUROUS CRACKLINS AND PEPPER JELLY
Casper Fry ($31) Menu says: “Smoked and deep-fried pork belly cracklins, housemade pepper jelly.” We say: Cracklins aren’t for the faint of stomach. Not everyone has a hankering for the combination of pig skin, fat and meat, but for anyone with a love of genuine Southern flavor, cracklins are little tastes of heaven. And you know the Casper Fry pork belly version will hit that sweet spot that’s a perfect match for the spice of the pepper jelly.
ANDOUILLE SAUSAGE HUSH PUPPIES
Timber Gastropub ($21) Menu says: “Southern-style hush puppies filled with Andouille sausage and aged cheddar. Served with Old Bay caramelized fennel dip.” We say: Hush puppies by themselves are enough to get us excited. When you start talking about stuffing them full of spicy andouille sausage and cheese, you’ve taken the hush puppies from a comforting side dish to the potential star of the night.
SWEET AND SPICY CHEESE CURDS
Palouse Bar & Grill ($21) Menu says: “Flash-fried cheese curds tossed in salted caramel, topped with sauteed bacon and jalapeños, finished with sriracha.” We say: We love cheese curds, you love cheese curds, who doesn’t love cheese curds? We can safely say we’ve never seen cheese curds served up quite like this, though. Salted caramel playing off the smokey sauteed bacon and some spicy jalapenos? That’s a cheese curd party, people. Top it off with sriracha and you’re going to need something to cool your jets afterward.
FOR SEAFOOD LOVERS SMOKED SALMON TORTELLINI
Europa ($31) Menu says: “Fresh-made tortellini filled with house-smoked salmon, tossed in a lemon and butter sauce.” We say: You’ll find a lot of seafood on the Inlander Restaurant Week menus, prepared myriad ways, but sometimes the simple things are best. It doesn’t get much more simple than freshly made pasta filled with salmon and tossed in lemon and butter. Simple food done well by people who know what they’re doing.
The Bluebird ($31) Menu says: “Halibut, clams, mussels and shrimp simmered in a rich tomato broth. A menu favorite from the start.” We say: Why settle on just one kind of fish? If you’re a seafood lover, a hearty stew like this one, full of halibut, clams and more, is a godsend. Be sure to ask for some bread to soak up every last bite of that broth, too.
Seafood paellla from Barrel Steak & Seafood
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Fleur de Sel ($31) Menu says: “Wild Alaskan coho salmon baked in puff pastry with a duxelle of mushroom and spinach served with a lobster cream sauce.” We say: We’ve never had this dish, but we trust Fleur de Sel with every ounce of our being to create something amazing with everything they do. This combination of vegetables, wild Alaskan salmon and a creamy lobster sauce is tantalizing, to say the least. ...continued on page 8
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INLANDER RESTAURANT WEEK 2018 7
GLUTEN-FREE CHICKEN ENCHILADAS
The Cork House ($31) Menu says: “Two enchiladas stuffed with a blend of chicken, zucchini, yellow squash, spinach, quinoa and cotija cheese, simmered in our fire roasted pasilla cream.” We say: Not being able to eat gluten becomes the least of concerns when you order this south-of-the-border, veggie-heavy dish. Even wheat-eaters won’t miss the carbs here. A perfect melding of flavors and textures all wrapped in a corn tortilla make this a tasty treat for diets of any kind.
ROASTED GARLIC & CHICKPEA STUFFED MINI-PEPPER
Dockside ($21) Menu says: “Palouse-grown chickpeas mashed with roasted garlic and stuffed in mini bell peppers, oven roasted and served over wilted spinach, balsamic caramelized onion, and drop peppers.” We say: You had us at chickpeas and garlic, the basis of everyone’s favorite Mediterranean dip, hummus. The deal was sealed by that mention of balsamic caramelized onion.
Hills’ Restaurant ($31) Menu says: “A rich flourless chocolate cake served with raspberry sauce and Chantilly cream.” We say: Gluten-restricted chocolate cake lovers can still get theirs and eat it, too. The figurative and literal icing on this cake is that sweetened whipped cream, and of course generous drizzles of tart berry sauce.
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DESSERTS OLD FASHIONED
Gilded Unicorn ($31) Menu says: “Warm orange coffee cake, housemade bourbon ice cream and cherry whipped cream.” We say: You could order a drink for dessert. You could. But this edible take on one of the most popular craft cocktails is just as tempting as its spirits-based namesake. Orange bitters become orange coffee cake; the bourbon evolves into ice cream, and a liqueur-soaked garnish pairs with a splash of sugar to become cherry whipped cream. It’s not over the top if you order the actual cocktail to pair with this, too.
Grille from Ipanema ($31) Menu says: “A famous Brazilian chocolate candy, and a favorite for all! The Brigadeiro is made from condensed milk, cocoa powder, butter and chocolate sprinkles.” We say: With plenty of dessert classics, from chocolate mousse to creme brulee galore, filling the third course lists of many Inlander Restaurant Week menus, step outside the box and sample this Brazilian delicacy, comparable to a bon bon or a truffle.
FRY BREAD SUNDAE
Red Tail Bar & Grill ($21) Menu says: “Traditional Native American fry bread with vanilla ice cream, honey, and huckleberry syrup topped with whipped cream.” We say: Enjoy this culturally significant dish, a simple staple made from flour, water and salt, then fried in oil, served in an ultra-decadent way, warm and topped with regionally appropriate huckleberries, as well as honey and ice cream. ...continued on page 10
Maple creme brulee from Twigs
CHINOOK • RED TAIL • SWEETGRASS CAFE AT THE
Coeur d’Alene Casino
See our full Inlander Restaurant Week menus in the listings section of this guide
Northwest Salad • Elk Burger Huckleberries and Creme
For Hotel & Dining Packages go to www.cdacasino.com/hotel/specials/
Mediterranean Flat Bread $ Palouse Burger w/ Fries • Fry Bread Sundae 21
OVER 1600 GAMING MACHINES VIDEO BLACKJACK OFF-TRACK BETTING BINGO & KENO
1 800 523-2464 CDACASINO.COM Worley, Idaho 25 miles south of Coeur d’Alene
Bourbon Buffalo Wings Spaghetti & Meat Balls • Creme Brulee
“Come try it, you’ll love it!” EXECUTIVE CHEF
INLANDER RESTAURANT WEEK 2018
Steelhead’s Thai glazed duck breast
COMFORT FOOD ADULT MAC N CHEESE
Collective Kitchen Public House ($21) Menu says: “18-hour smoked beef brisket + four cheese béchamel + baby spinach.” We say: You can eat your cheese, and veggies, too, with this concoction making a decadent twist on the pasta-from-the-box staple.
HAND-CUT BEEF STROGANOFF
2018 menus are now online InlanderRestaurantWeek.com
Search by restaurant, neighborhood or cuisine.
10 INLANDER RESTAURANT WEEK
Barlows at Liberty Lake ($21) Menu says: “Local choice sirloin steak sauteed with mushrooms, onions, and garlic in a rich beef sauce topped with creme fraiche over egg noodles.” We say: Hamburger Helper, nor your grandmama’s recipe, got nothin’ on this gourmet take of the family dinner staple. If beefy noodles aren’t your favorite, also consider another comfort food favorite featured on Barlows’ Restaurant Week menu, the house-made meatloaf.
HONEY STUNG FRIED CHICKEN
1898 Public House ($31) Menu says: “Yukon mashed potatoes, rich chicken gravy, scratch-made buttermilk biscuit with honey butter.” We say: Fill your belly until it’s about to burst with this ultra-hearty portion of Southern comfort goodness. Chef Tyler Schwenk and team’s honey butter is truly a thing to die for, and you’ll find yourself soaking up every last drop, along with that chicken gravy, using every last crumb on your plate.
EXCEPTIONAL VALUE SANTÉ RESTAURANT & CHARCUTERIE
$31 Menu highlights: Country pâté, chicken confit, braised beef, brie plate We say: On the rare chance you’ve yet to experience the upscale European dining experience that is Santé, we must recommend a stop during Restaurant Week. Owners Jeremy and Kate Hansen don’t lessen the quality of their scratch-made ingredients, or the dining experience itself, when diners are getting a meal for about half the price of what those dishes might be any other time. We hope you’ll be impressed, too.
$31 Menu highlights: Grilled mackerel, “strata” savory bread pudding, grilled pork steak, Italia tiramisu We say: Restaurant Week is the perfect time to visit a new-to-you fine dining spot, or simply return
to one of your favorites for a special treat, like Browne’s Addition neighborhood gem Italia Trattoria. This year, owners Bethe Bowman and Anna Vogel are treating diners to several specials and a few house favorites, including the Italian ricotta and spinach dumplings as a starter, and three dessert menu mainstays.
CEDARS FLOATING RESTAURANT
$31 Menu highlights: Cedar planked salmon, steak oscar, huckleberry ice cream sundae We say: Make your reservations early for a Restaurant Week dinner at one of the most romantic spots in North Idaho, and that’s literally floating on the waters of Lake Coeur d’Alene. Featured on this year’s menu is the restaurant’s house favorite cedar-planked salmon (normally priced at $27 per plate). Truly, you’ll be dining like royalty for nearly half the price at this upscale locale. Keep in mind, as with all Restaurant Week dining experiences, to tip generously, and to plan ahead by making reservations. It’ll be much smoother sailing — or floating — for all.
WADAIRY.ORG INLANDER RESTAURANT WEEK 2018
Choose Your Own Adventure Make the most of it with one of these custom itineraries
NORTH IDAHO GIRLS’ DAY OUT SHOP: Shop until you drop along the quaint
streets of downtown Coeur d’Alene, which are filled with boutiques, vintage and antique shops, art galleries, restaurants and more. Suggested stops for a day of shopping include Marmalade Fresh Clothing (308 W. Sherman), Tiffany Blue (404 W. Sherman Ave. and 2027 Main St.) and Into the Woods (507 W. Sherman). For vintage shopping galore, head up Fourth Street to Junk (811 N. Fourth).
PAMPER: Spend a morning or afternoon at the Coeur d’Alene Resort Spa for manis and pedis ($55-$95) with the girls. Depending on your day’s plans, we advise scheduling your appointment in advance. For groups looking for a bit more pampering, the Resort Spa offers plenty of luxury packages for massages, facials and other salon services. For special group pricing and scheduling, contact the spa.
A DATE WITH THE DUDES
SPORTS: Any group of dudes will tell you that hockey is one of the dude-liest sports there is: Everyone drinks beer and cheers at the fights, and you can prove just how manly you are by wearing flimsy nylon jerseys in a really cold building. The Spokane Chiefs are playing home games during Restaurant Week at the Arena on Feb. 23 and 24, both start at 7 pm.
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ACTION MOVIE: Take in a movie at the River
Park Square AMC Theaters, where the 20 screens include IMAX and Dolby Digital auditoriums. Check out Marvel’s Black Panther (opening Feb. 16), starring Chadwick Boseman as the titular superhero, which looks action-packed and special effects-heavy enough to satisfy Dude Movie needs.
There’s great shopping to be had in downtown Coeur d’Alene. WINE: Enjoy some pre- or post-dinner wines at
the new Castaway Cellars tasting room, located in the Coeur d’Alene Resort Plaza shops. Opening last fall, Castaway’s winemaker and co-owner Shelly Crawford chose its name and label as a tribute to her childhood in Western Montana and the region’s fly-fishing culture. With eight wines that represent vineyards across Montana, Idaho and Washington, Castaway also offers light snacks and shared plates to pair with each.
DINNER: Consider Tito’s Italian Grill, 210 Sherman Ave. ($21/person); Satay Bistro, 2501 N. Fourth St. ($31/person)
Catch the Chiefs at home on Feb. 23 and 24. MUSIC: The Young Dubliners are an ideal party band, a raucous Celtic rock group that puts on a hell of a live show, and it seems like they’re at the Knitting Factory every year around St. Patrick’s Day. They’re returning there on March 2; be sure to have a big dinner before knocking back a few green beers.
DINNER: Consider O’Doherty’s Irish Grill, 525 W. Spokane Falls Blvd. ($21/person); Tortilla Union Southwest Grill, 808 W. Main ($21/person) ...continued on page 14
Coming together around the table to share innovation is what makes the Spokane region's culinary scene truly special.
Discover local flavors and delight your taste buds.
visitspokane.com #lovespokane INLANDER RESTAURANT WEEK 2018
Choose Your Own Adventure
FOR BEER AND WINE LOVERS BEER: A lot of great local breweries have popped
up in the last few years, and Iron Goat is one of the very best. Try one of their delicious rotating taps — the Head Butt IPA or Paul’s Pale Ale, named for the brewery’s late co-founder Paul Edminster. And if you can’t quite make up your mind, go with a beer flight.
WINE: If you’ve got some wine connoisseurs in
your group, not to worry. Barrister Winery is right around the corner. Their Rough Justice blend, so named because the winery was started by attorneys, is a local favorite.
Nectar, in Kendall Yards, has a great selection of both beer and wine. BOTH: To please both beer and wine aficionados,
head over to Kendall Yards, where Nectar Wine and Beer allows you to pick your poison from a wide selection. They host beer tastings on the third Thursday evening of every month, and wine tastings every fourth Thursday; they’ll only run you $10.
FAMILY-FRIENDLY CULTURAL ADVENTURE SCIENCE: Experiment with one of Mobius’ two
hands-on science centers. If your kids are very young, choose the Children’s Museum in the lower level of River Park Square where the kids can build a house out of pool noodles at the new “Build Exhibit.” Or, just a short walk to the north, check out the new Workshop at the Mobius Science Center, where you’ll be able to learn how cardboard is made. (It’s more interesting than it sounds, we swear.)
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MUSEUM: If your kids are a tad older, we recommend voyaging over to the Northwest Museum of Arts and Culture, where kids can learn all about the Titanic, and Mom can tell them about how she saw the movie 14 times when she was in seventh grade. The museum is open Tuesday through Sunday, from 10 am to 5 pm (late on Thursdays, until 8 pm). Tickets for adults are $18, children are $10, and kids under 5 are free.
SPEED: If you’re heading to a restaurant up
north, spend some time racing go-karts and getting angry at golf balls at the Wonderland Family Fun Center. Or maybe try out roller-skating — like ice skating, but drier! — at Pattison’s North nearby.
DINNER: Consider Iron Goat Kitchen & Tap Room, 1302 W. Second ($21/person); Central Food, 1335 W. Summit Pkwy. ($31/person)
Keep the kids busy at Mobius Science Center. DINNER: Consider MacKenzie River Pizza, Grill & Pub, 9225 N. Nevada ($21/person); Nudo Ramen House, 818 W. Sprague and 9602 N. Newport Hwy. ($21/person)
INVITING A perfectly balanced entrée, brought to life with a nice Columbia Valley red or a tasty, local IPA. That’s the good life in the Inland Northwest, and INLANDERS are loving what our local restaurants are putting on the plate these days.
Every week, the Inlander has you covered in our Food section, along with Entrée, our special email, Drinkspotter, our online Happy Hour finder, and with events like Inlander Restaurant Week. The local food scene is growing by the day, so grab an Inlander every Thursday and keep up with every delicious development.
Nothing builds an appetite quite like a winter hike.
NATURE LOVERS (EVEN IN FEBRUARY!)
BIKE: Depending on conditions and warmth, your more active restaurant
goers might take the time to bike the loop around the river near Kendall Yards. Start at the Inlander building on Summit Parkway, take the Centennial Trail, dive down the Sandifur Bridge, and then chug through Peaceful Valley. By the time you get back to Kendall Yards, you’ll have convinced yourself you deserve an appetizer.
2 0 1 8
SLED: And say it’s too snowy for biking? That’s the time for sledding, obviously. If you live up north, Holmberg Park can make for great sledding. So does Manito up on the South Hill. Underhill Park in southeast Spokane is another prime location. As always, be careful. Stay far, far away from the path the sledders take downhill as you’re trudging up.
I N G AT N
F I V E
DINNER: Consider Remedy Kitchen & Tavern, 3809 S. Grand Blvd. ($31/ person); EPIC at Northern Quest, 100 N. Hayford Rd., Airway Heights ($21/ person)
like Riverside State Park, Iller Creek in Dishman Hills and local favorite, the Turnbull Wildlife Refuge.
HIKE: Or go on a wildlife hike. We recommend critter-packed hiking spots
INLANDER RESTAURANT WEEK 2018
Volunteers sort food at Second Harvest.
RESTAURANT WEEK HELPS EVERYONE EAT
Making Sure Everyone Eats How Second Harvest uses your donations to feed the Inland Northwest
hile local chefs prepare delicious dishes for guests throughout Inlander Restaurant Week, the real MVPs are the event’s official partners at Second Harvest, who work to feed the less fortunate in the community every single day. Second Harvest is kind of the “food bank to the food banks” in North Idaho and Eastern Washington, explains Julie Humphreys, community relations manager for the network. The nonprofit collects food from farms, food drives, grocery stores and manufacturers and then distributes it all to 250 smaller partner agencies, ranging from
16 INLANDER RESTAURANT WEEK
small, church-basement food banks to large distribution locations. Second Harvest also delivers fresh produce and meat directly to people who need it through its Mobile Markets that truck food to parking lots, schools, senior centers and more. The network aims to feed families, children and the elderly, and to teach healthy eating through classes and by offering samples and recipes at the places where people are picking up food. Children make up about 40 percent of those fed, and people utilize Second Har-
vest’s services for many reasons, from losing a job to having a medical emergency, and facing difficulties in paying mortgages, rent or bills, Humphreys says. “There’s many, many people in our communities who can’t afford to put food on their table, let alone go out to dinner,” she says. “Many of them are the working poor, not just people trying to live off the system. Often food is the first thing to go.” One local dad named Andrew, who shared his Hunger Story with Second Harvest late last year, says he worked in construction before an injury, and now stays home with three kids while his wife works full-time. “Society puts a big stigma on reaching out for help, especially as the man of the house. It can make you feel like you failed your family, like you’re not good enough or you’re not doing enough,” he tells Second Harvest. “To be able to go to Second Harvest and have access to fruits and vegetables and bread, the kind of things we wouldn’t be able to afford, makes a huge difference for our family. It takes a lot of stress off of us.” Find more hunger stories at 2-harvest.org.
Last year, Inlander Restaurant Week participants gave enough donations to provide Second Harvest with an impressive 44,708 meals, going a long way toward providing for the 55,000 people the network feeds every single week. For every $1 donated, Second Harvest can provide five meals for some of the 132,000 people who struggle with hunger in the Inland Northwest. There are multiple ways to donate as you enjoy your Restaurant Week 2018 experience: • New this year, guests can ask to add a donation to Second Harvest straight on their bill at participating restaurants, listed at inlanderrestaurantweek.com. • You can also use the power of social media to give: Post the best picture of your restaurant week food on Facebook, Instagram or Twitter with #IRWRaveReviews and make sure your post is public (this is super important!) and Sysco will donate five meals to Second Harvest.
Visit Anthony’s at Two Great Locations!
Your Local Family-Owned Seafood House Overlooking the Spokane Falls
On the Water at Riverstone
510 North Lincoln Street • Spokane, WA 99201 (509) 328-9009
1926 W. Riverstone Drive • Coeur d’Alene, ID 83815
PLESE PRINTING IS A PROUD SPONSOR AND PRODUCES ALL THE MATERIALS FOR INLANDER RESTAURANT WEEK.
KIM PLESE Owner
Plese Printing and Marketing
(509) 534-2355 pleseprint.com 4201 E Trent Ave Spokane, WA 99202 INLANDER RESTAURANT WEEK 2018
Prawn linguini from Wiley’s Downtown Bistro
Fresh on the Scene
Check out the new participants in Inlander Restaurant Week
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nlander Restaurant Week continues to grow, in breadth and depth. In addition to offering a broader range of places — not just fancy and not just pubs — it’s also brought in newcomers to this popular event, which organizers continue to monitor and adjust so diners and dining facilities both benefit. Check out the full list of Restaurant Week newbies; we’ve highlighted a few of them here.
DAS STEIN HAUS
You won’t need to wait until Oktoberfest for an excuse to try Das Stein Haus’ German fare, which they’ve been serving for several decades. One of several newcomers to Restaurant Week, their inclusion is a perfect example of how the Inlander’s foodie-focused event can work well for even seasoned restaurants like Das Stein Haus. Mach schnell (make haste) for happy hour, 4-7 daily, and try one of their many German biers (beers), then dive into their Deutch dishes like an bratwurst or German pretzel for an appetizer, followed by classics such as Rouladen:
thinly sliced beef stuffed and rolled with bacon bits, red onion, pickle and German mustard cooked beyond fork tender. Dessert? Why apfel strudel or Black Forest cake, of course.
COLLECTIVE KITCHEN PUBLIC HOUSE
The continued expansion into Idaho’s panhandle and a willingness to work with restaurant owners to improve the event is what drew Collective Kitchen Public House’s Jason Rex back. “We noticed an impact when we didn’t participate,” says Rex, who participated in 2015 with his former Scratch restaurant in Coeur d’Alene. He’s particularly impressed with the amount of promotional literature provided to restaurants, he says. Collective Kitchen has reprised their 18-hour smoked brisket mac and cheese, which they debuted at a recent Coeur d’Alene mac and cheese tasting event. It’s one of three choices for $21, which also includes appetizer and dessert.
NE W FO R 20 18 • Bonefish Grill • Cascadia Public House • Collective Kitchen Public House • Das Stein Haus • Martino Tuscan Grill • Morty’s Tap & Grille • Palouse Bar & Grill • Republic Kitchen & Taphouse • Republic Pi • Sweetgrass Cafe • Vine & Olive
— Your neverending story —
Spring gets swing, strings, and other things.
PALOUSE BAR AND GRILL
No surprise that during the 2017 “Restaurant Wars” in Spokane, Palouse Bar and Grill won the Gastropub category, as well as the popular vote by attendees and judges alike. The Grill is located in the former South Hill Anthony’s spot and is known for being a little bit outside-the-box, like their watermelon steak salad and fondue. Speaking of cheese (they’re big fans of WSU’s Cougar Gold here), for Restaurant Week, they’re topping flash-fried cheese curds with salted caramel, sautéed bacon and jalapenos for an appetizer choice, or save your cheese consumption for their Cougar Gold Mac ’n’ Cheese topped with pork shoulder, grilled chicken and Washington apples. Although their third course is tempting — cold milk and warm cookies or spiced chocolate bread pudding — so is their suggested drink (not included in the Restaurant Week price): Palouse Apple Pie Tuaca, One Tree Cider, whipped cream, nutmeg and apple garnish.
WILEY’S DOWNTOWN BISTRO
If this downtown location looks familiar, maybe you’ve visited when it was Herbal Essence. It’s still got the fishtank and a European-American bistro feel, yet there is more local art on the walls and more vegan and gluten-free choices on the menu, like the Ghostfish Grapefruit IPA they’re recommending as an add-on to their menu. Taste the renewed emphasis on seasonal and local ingredients, with entrees like herb-braised beef short ribs with a green-peppercorn red-wine pan sauce, scallop potatoes and fresh vegetables or marinated chicken baked with Gorgonzola, provolone, and bacon and served with Yukon Gold mashed potatoes and sauteed vegetables.
Now that they’re Restaurant Week veterans with their Downriver Grill, co-owner Darrin Gleason and partners are bringing their pizza place into the fold. Republic Pi, which is actually one of two pizza places run by this busy group (the other is the Flying Goat), demonstrates that any cuisine is fair game for Restaurant Week. Try one of three pizzas like the 30th Off Grand with red sauce, Italian sausage, pepperoni, cured ham, and a cheese blend. Republic’s suggested pairings include Downriver Grill’s Dry Fly cocktail and the Flagship IPA from Spokane’s own Perry Street Brewing.
— UPCOMING EVENTS — Tarzan – The Stage Musical Presented by CYT Bing Crosby Theater, March 2 – March 11
Spokane Jazz Orchestra – Nicole Lewis & NW Composers Showcase Bing Crosby Theater, March 17
2.0 (Two Point_Oh) Spokane Civic Theatre, March 2 – March 25
National Geographic Live! Terry Virts – View From Above INB Performing Arts Center, March 28
The Friendly Sons of St. Patrick St. Patrick’s Day Parade & Celebration, March 17
Fox Guitar Festival featuring Andy McKee Martin Woldson Theater at The Fox, March 31
Don’t miss the next First Friday: March 2nd, 2018
Plan your neverending story: www.downtownspokane.org INLANDER RESTAURANT WEEK 2018 19
NO RT H ID AH O ’S RE ST AU RA NT S • 315 Martinis and Tapas • Anthony’s at Coeur d’Alene • Bardenay • Beverly’s • Bistro on Spruce • The Bluebird • Cedars Floating Restaurant • Chinook Steak, Pasta & Spirits (at the CdA Casino) • Collective Kitchen Public House • Dockside • Fleur de Sel • Grille From Ipanema • Mackenzie River Pizza, Grill & Pub • Martino Tuscan Grill • Mulligan’s Bar & Grille • The Oval Office • Red Tail Bar & Grill (at the Casino) • Republic Kitchen • Satay Bistro • Seasons of Coeur d’Alene • Sweetgrass Cafe (at the Casino) • Sweet Lou’s Restaurant and Tap House • Thai Bamboo • Timber Gastro Pub • Tito’s Italian Grill • Uva Italia • Vine and Olive Eatery and Wine Bar
A Taste of the Gem State This year’s Restaurant Week includes more Idaho eateries than ever
Bison ribs from Sweet Lou’s Restaurant and Tap House
20 INLANDER RESTAURANT WEEK 2018
hen it first launched in 2013, Spokane Restaurant Week truly broadened palates and minds about what Spokane and surrounding Eastern Washington restaurants had to offer. The following year it expanded to include North Idaho, namely Coeur d’Alene and Post Falls, and changed its name to Inlander Restaurant Week to represent neither city nor state; ours is a regional — and growing — culinary culture. Restaurateurs Viljo and Autumn Basso have been longtime supporters of Restaurant Week and although they participated with Syringa Japanese Café and Sushi Bar in the past, they found the event to be a better fit for their midtown BLUEBIRD , says Autumn. Seafood is a definite theme for the Bluebird’s three-course offering: seasonal scallops and octopus appetizers, northwest bouillabaisse and Chilean sea bass entrees, as well as a southwestern braised pork shank. The Coeur d’Alene Casino Resort and Hotel is offering three restaurants and two price points this year, and if the weather turns bad, there’s the added bonus of their readily available hotel rooms. Both SWEETGRASS CAFÉ and RED TAIL BAR AND GRILL ($21) offer a casual dining atmosphere with a range of menu options for Restaurant Week. Try the tender beef tips or cheddar and chive chicken at Sweetgrass, and executive chef Steven Walk and his team’s take on fry bread at Red Tail for either an appetizer or dessert with huckleberry syrup. Additional Native-inspired dishes include the Nisqually smoked salmon chowder and elk burger at
“SPARKLING, FRESH AND LIVELY.” - Los Angeles Times
MARCH 22 - 25
CHINOOK STEAK, PASTA AND SPIRITS
($31), which is also offering crispy duck-breast and pan-seared perch entrée choices. Coeur d’Alene’s Riverstone area is well-represented this year, with four participating venues, including newcomer MARTINO TUSCAN GRILL with an appropriately themed Italian menu offering that includes pan-fried calamari, gnocchi, and tiramisu ($31). Nearby, try the arepas or grilled corn fritters with queso fresco and black beans for one of your appetizer choices at BARDENAY RESTAURANT AND DISTILLERY , which has a fig and balsamic pork tenderloin as an entrée option ($21). ANTHONY’S is participating with both its Spokane and Coeur d’Alene restaurants, where seafood is what’s for dinner ($31), including wild Patagonia shrimp marinara with caramelized garlic over pasta. And Brazilian-style food is on the menu at GRILLE FROM IPANEMA , such as Sopa de Fejao com Calabreza or black bean soup with sausage, or Pastel de Palmito, which is pot stickers filled with hearts of palm, both appetizers ($31). There is no way to go hungry if you select their Full Churrasco Experience for your entrée: in addition to their all-you-care-to-eat salad and hot dish bar, servers arrive at your table with mesquite-fired grilled meats of all kinds for you to try. Although Restaurant Week has yet to extend to Sandpoint, that isn’t stopping Sandpoint-based owners of SWEET LOU’S RESTAURANT AND BAR to participate with their Coeur d’Alene location across from McEuen Park. Try Sweet Lou’s signature bourbon-glazed bison ribs, beef and bacon meatloaf, or Manny’s Pale Ale battered fish and chips, as well as their trademark tableside S’mores or decadent skillet cookie with vanilla ice cream ($21). “It was a great way to introduce ourselves to the community and give guests an idea of what they can expect when they dine with us,” says Sweet Lou’s Meggie Foust. “We really enjoyed participating as a restaurant and we also made time to participate as diners. We went out as a family several times and treated ourselves to perfectly portioned three course meals without breaking
YOU’LL HAVE THE TIME OF YOUR LIFE.
APRIL 26 - 29 INB Performing Arts Center • wcebroadway.com 800.325.SEAT GROUPS SAVE! 509.593.8409 INLANDER RESTAURANT WEEK 2018 21
Any visit to Spokane isn’t complete without a lap around the new ice ribbon.
Inland Northwest attractions for coming to town
22 INLANDER RESTAURANT WEEK
RIVERFRONT PARK’S ICE RIBBON
Take in the latest Riverfront Park upgrade: its ice ribbon. The 650-foot-long pathway boasts a winding route with a “pond” for a traditional ice skating rink feel. There’s plenty of turnoff points for you to relax and enjoy some hot cocoa as well. The ribbon has an hourly rate of $6.50 for adults and $4.50 for children.
SPOKANE COMEDY CLUB
A major development in Spokane’s nightlife is not only the great restaurants found in the Inland Empire but also new entertainment options. The Spokane Comedy Club has been a major get for the city, booking big-name talent — talents like Gary Gulman, who’ll be performing on March 1. Gulman has made all of the late-night stops you’d expect a killer comic to make, from Conan to Letterman. And what’s great about the Spokane Comedy Club is you can see local comics workshop their material the night before during an open mic.
The region is home to several gambling and entertainment options, run by local tribes. In the West Plains, we have the long-established Northern Quest Resort & Casino and, a little farther down the road, the just-opened Spokane Tribe Casino. In Worley, Idaho, there’s also the Coeur d’Alene Casino. Both Northern Quest and Coeur d’Alene Casinos have eateries participating in Restaurant Week.
BLUEGRASS AND THE SYMPHONY
One of Spokane’s greatest treasures are the historic theaters in downtown. You can experience the beautiful restoration of the Martin Woldson Theater at the Fox on March 3, when the accomplished Spokane Symphony plays with the Grammy winning Bluegrass band Steep Canyon Rangers. The band’s ability to flirt with string orchestral and party-backing is what led Steve Martin to book them as his backing band. Their Saturday night show ranges from $39 to $86.
The Northwest Museum of Arts and Culture landed one of the most engaging walkthrough exhibits touring the world when it opened the Titanic: The Artifact Exhibition in October. The immersive experience showcases the arc of the Titanic’s story, from design to its tragic end. Visitors receive a replica boarding pass for an actual passenger aboard the ill-fated ship to personalize the experience. The exhibit showcases wreckage from the ship, personal effects of its passengers, as well as recreations to show what travel would have been like on the unsinkable ship. Tickets for are $18 for adults, $16 for seniors and $10 for students.
PLAY & STAY PACKAGES SPOKANE BEST WESTERN PLUS CITY CENTER (509) 623-9727 • Spokane, WA
Restaurant Week Special Rates Starting at $89 weekday $99 weekend
THE HISTORIC DAVENPORT HOTEL
800.899.1482 • Spokane, WA
Ale Trail Restaurant Week Package Starting at $204 Includes $25 Dining Credit in any of our restaurants. Break Away and Stay Restaurant Week Package Starting at $237 Enjoy a $75 dining credit good at any of our fine restaurants and lounges.
As Spokane’s developed over the years, we’ve seen the options for shopping grow more and more. Shoppers who’ve not made a visit to the Lilac City in a while can enjoy stops at plenty of shops throughout the downtown core, including popular brands like Lululemon, Urban Outfitters, Pottery Barn and the North Face. Also check out local women’s boutique &Kloth, as well as the local vintage and consignment stores, Fringe & Fray and Echo, respectively. You might as well stop by the Spokane stalwarts Boo Radley’s and Auntie’s Bookstore while you’re at it.
THE DAVENPORT GRAND 800.899.1482 • Spokane, WA
Break Away and Stay Restaurant Week Package Starting at $227 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges. Sip & Stay Restaurant Week Package Starting at $219 Includes $20 in vouchers for Spokane Winery Association wineries.
THE DAVENPORT TOWER 800.899.1482 • Spokane, WA
Break Away and Stay Restaurant Week Package Starting at $212 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges.
Sip & Stay Restaurant Week Sip & Stay Restaurant Week Package Starting at $234 Package Starting at $194 Includes $20 in vouchers for Spokane Includes $20 in vouchers for Spokane Winery Association wineries. Winery Association wineries.
THE DAVENPORT LUSSO 800.899.1482 • Spokane, WA
Break Away & Stay Restaurant Week Package Starting at $207 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges. Restaurant Week Ale Trail Package Starting at $174 This offer includes $25 Post Street Ale House credit, and an Ale House five beer sampler.
All Davenport Collection specials include deluxe overnight accommodations and complimentary overnight valet parking.
DOUBLETREE BY HILTON SPOKANE CITY CENTER (509) 455-9600 • Spokane, WA
Restaurant Week Packages Starting at $198 Includes Dinner for 2 during Inlander Restaurant Week and Breakfast in Shutters Café for 2.
HOTEL RL BY RED LION 1-800-Red Lion • Spokane, WA
Restaurant Week Special Rate Starting at $99
One of the best parts of living close to the epicenter of hops is the subsequent breweries popping up across town and nearby. If you want to stick downtown, you can hop around from Iron Goat to Young Buck and then Whistle Punk without even having to worry about a Lyft or Uber pickup. Taste some of One Tree’s cider options (pictured). Get away from downtown and hangout at Perry Street Brewing with great local shops plotted along its namesake road.
For package details & rates visit
QUALITY INN VALLEY SUITES
509-928-5218 • Spokane, WA
Inlander Restaurant Week Special Starting at $79
(509) 838-3226 • Spokane, WA
Package Starts at $109 Package includes 15% off at Longhorn BBQ
NORTH IDAHO BEST WESTERN PLUS COEUR D’ALENE INN
(208) 765-3200 • Coeur d’Alene, ID
Restaurant Week Special Starting at $89 Package includes our chef prepared hot breakfast buffet.
COEUR D’ALENE CASINO RESORT & HOTEL
(800) 523-2464 • Worley, ID 83876
Chinook and Spa Escape Package Thursday - Sunday $225 Package includes a $75 Spa Credit, $35 Chinook Credit & Two Free Cocktails. Pub & Grub Package Sunday - Thursday $159.99 Friday - Saturday $169.99 Package includes $10 Extra Play Cash, $40 Dining credit, and Two “Pub & Grub” t-shirts.
THE COEUR D’ALENE RESORT (208) 209-5031 • Coeur d’Alene, ID
Inlander Restaurant Week package Starting at only $199 Package includes overnight stay and two Restaurant Week experiences at the Resort Restaurant of your choice.
InlanderRestaurantWeek.com/hotels INLANDER RESTAURANT WEEK 2018
Shawn Wheeler Ambrosia Bistro and Wine Bar
hawn Wheeler took the helm of the kitchen at Ambrosia in summer of 2017. Before that, he cooked for a variety of local restaurants. Some might recognize his name from his time as chef de cuisine at Downriver Grill. RESTAURANT WEEK: Tell me about your journey to become a chef. WHEELER: I started off in high school washing dishes at a Vietnamese restaurant. I’m from Rapid City, South Dakota. Then I got a job at a hotel, and the chef there started teaching me how to cook. I started off in pantry, moved to broiler, and then sauté. I found out that I just really enjoyed it. I worked with a lot of people who were very talented and very willing to teach somebody who was eager to learn. What do you love best about cooking in our region? Seasons for sure. Growing up in South
24 INLANDER RESTAURANT WEEK
Dakota, spring and fall are like rumors to us, so that was the first thing I noticed. A lot of what inspires me culinarily has to do with what’s seasonal, what’s fresh, what the weather’s like. I love the climate, I love the amount of fresh local product that you can get here that you couldn’t always get back East. There’s a lot of great farms and ranches around here, and some local cheesemakers who are really awesome. How would you describe your philosophy of cooking and dining out? The wonderful thing about food is that it’s something that brings people together. Even in restaurant kitchens, you have so many diverse people with so many different backgrounds who will look at a dish in a little bit different way than you might. When I dine out — and what I hope we can accomplish here — I feel like food is meant to be shared. It’s a shared experience and it’s the entire experience; it’s the service, it’s the
Enter the world of Titanic.
Spicy Korean pork taquitos
Thursdays Open ‘til 8 PM 2316 W First Avenue, Spokane
(509) 456-3931 www.northwestmuseum.org
An Affiliate of the Smithsonian Institution
flavors, it’s the company, it’s maybe not being afraid to try something different or new. It’s all of those things. It’s a total experience. Who are some of your culinary heroes and why? I draw inspiration from all sorts of people — every chef I’ve ever worked for, every sous chef I’ve ever worked with, to maybe that badass sauté cook cooking next to me who is completely talented, but has just never got his shot at that top spot.
What’s your next creative challenge? Honestly, probably Restaurant Week. This will be the first year that I’ve been the guy writing the menu. As far as something specific, I couldn’t tell you. I have so many things on my back burner that I haven’t had time to try out yet that I’ve been working on. I kind of have culinary ADD sometimes, if that makes any sense. You’ll have a dish and you’ll be like ‘all right, that’s great’ and then you get an idea out of left field and you’re like ‘now I’ve got to try this.’ That’s why I have lots of notebooks.
THE INLANDER’S WEEKLY EMAIL FOR FOOD LOVERS Subscribe at Inlander.com/newsletter INLANDER RESTAURANT WEEK 2018
our thwest h y app d Nor h d h! st an e Inlan t a f k 0 a h t 3 l , bre ide for i g r n i p gu din A
su s i w
mi o c e
Joseph Morris Luna
oseph Morris comes to Spokane by way of Orlando, Florida. He credits his love of crab and other fresh seafoods to visits with family in the Baltimore area. Morris brought all of these flavors with him to his studies at the Inland Northwest Culinary Academy, and now to Luna, where he’s been for about 6 years. RESTAURANT WEEK: What was your journey to become a chef? MORRIS: I’ve always enjoyed food, and I’ve always been at my most comfortable in the kitchen. So I just evolved from there, went to culinary school and continued to push myself and learn from every experience inside the kitchen and out.
to reserve your space
26 INLANDER RESTAURANT WEEK
What do you love best about cooking in our region? I love the fact that everything food-wise is at our fingertips. We’ve got really great farm lands; though we’re not on the coast, we still are very close to great fresh seafood. We have an awesome wine region — there’s just so much that the
Northwest provides. Describe your philosophy of food and dining out. When it comes to food and dining out, I want to create or add to a great experience. I want the diners’ total dining experience to be an awesome one. Everything plays a part. From the moment you’re seated, to the vibe in the dining room, to when you receive your first plate, the goal is to give you a memorable experience from top to bottom. Who are some of your culinary heroes and why? The first culinary heroes of mine are my grandma Jordan, my mother and my aunties. These women not only made tremendously good food, but they also showed me the power that food possesses. I was able to see how it brought people together, how it could create joy and awe, how it could inspire and motivate. As far as professional chef heroes, Daniel Humm and Marcus Samuelsson. Daniel Humm
Check out the Festivities at Vino!! comE join us for a: • Professional Tasting • Small Plates Tasting • WEEKEND Wine Tasting • Art Gallery Viewing • Or all of the above!! 222 S. Washington St, Spokane 509.838.1229 vinowine.com
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What do you like best about Restaurant Week? Restaurant Week gives people who wouldn’t normally come visit your restaurant a reason to come and dine at your restaurant! It’s also a platform to showcase what your restaurant is all about.
What do you most appreciate about the local food scene? That it is starting to grow! It’s great to see new and unique places popping up here in Spokane.
PAINT IT FORWARD
opened my eyes and made me see food and dining on a whole other level. Through him, I saw how food can be simple yet complex, I saw how you can reinvent food but yet still keep it familiar. Marcus Samuelsson was the first black man who I saw really just be a beast in the kitchen. Just seeing him in action and reading about his experiences motivated me on a very personal level. It’s awesome to now see African American chefs, such as Eduardo Jordan and Joseph Johnson, starting to really make an impact in the culinary world. They motivate me personally to try and leave my mark in the culinary world.
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Coeur d’Alene • 728 N 4th St 208.930.4763
View the calendar and RSVP at PinotsPalette.com INLANDER RESTAURANT WEEK 2018
FOR MANY, INCLUDING JAN, THE TOY LADY, DINING OUT IS A SPECIAL TREAT:
Ooh La La!
River Park Square (509) 456-TOYS
Steve Van Zeveren
5 0 9 - 3 2 5 - 2 5 0 7 • 1 0 2 0 N O R T H H O WA R D S T R E E T
teve Van Zeveren moved to Coeur d’Alene from the California Bay Area in 2012 and opened Uva Italian in 2014.
RESTAURANT WEEK: What was your journey to become a chef? VAN ZEVEREN: In reality, it was a fluke. I had a great paying union job out of high school. I came to hate the job and walked away from it. I could not afford to eat at my favorite restaurant (which was Italian) so I asked for a job so I could get the employee discount! Starting off washing dishes and making deliveries, the restaurant life piqued my interest. That, coupled with a deeply instilled work ethic and an ability to learn and master tasks quickly, I quickly made the rise from dishwasher to sous chef. I figured I had nothing better to do with $50,000, so I got a fancy piece of paper from the California Culinary Academy.
28 INLANDER RESTAURANT WEEK
What do you love best about cooking in our region? I love that the region has become a budding foodie scene — no longer just diners and steak and potatoes. I love the people’s willingness to try new things. I love the friendliness of people here. Coming from the Bay Area, it is a great change of pace. Describe your philosophy of food and dining out. I think when you are an owner/chef, you gain a different perspective. My goal was to create an experience that you walked away from feeling you received a great value, [and] understanding there is more to it than just what you put on the plate. Ambiance, level of service and price point all play an important role. People can go anywhere to spend their hard-earned money. You
REGIONAL, NATIONAL AND INTERNATIONAL CHEFS – AND –
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– PLUS – Eggplant Parmesan
have to give them a reason to pick you. But in regards to food itself, I think first and foremost we eat with our eyes, so clean, crisp plating is a must. I do not like to clutter my plates with excessive garnishes or sauces. Second would be taste, taking care to make sure the flavors you choose to incorporate work well together. Seasoning correctly is huge, too. I think if you see a guest try your food and reach for the salt, you failed. Lastly, we serve Italian food so giving you large portions is a must. Who are some of your culinary heroes and why? I don’t really believe in heroes. Heroes let
you down. Heroes hold you back from becoming a hero yourself. If you are looking for people that inspire me: Antonio Carluccio, Michael Chiarello, and locally, Laurent Zirotti at Fleur de Sel, and Jeremy Hansen at Santé. I love anyone taking Italian food to the next level and showing the area what real Italian food is. What do you most appreciate about the local food scene? I love the newness of the scene. That gives all of us the boldness and the ability to be innovative. While my regular menu may be pretty great, my wine dinners allow me to try so many new things, which a lot of people have never seen.
COOKING CLASSES, CHEF DEMOS, AND A BARTENDER MIX OFF
FOOD & DRINK CELEBRATION
SPOKANE VALLEY Tickets on sale now BUY EARLY & SAVE July 12-15, 2018 www.CraveNW.com INLANDER RESTAURANT WEEK 2018
The Perfect Pair How to match your beverage of choice (beer, wine and spirits) with your meal
APPETIZER: McPherson says the general rule is to choose
APPETIZER: Everyone loves a deep-fried appetizer that may be
Food pairing isn’t only for wine drinkers. After six years of operating Manito Tap House and the Blackbird, owner Patrick McPherson knows the importance of pairing the perfect beer with the right dish. Your favorite IPA might have a negative impact on your meal, so we asked the Certified Cicerone what pairings he suggested for each course. something that compliments or contrasts your dish. A salad with an acidic dressing is going to pair well with a Flanders red ale or any sour beer. If you’re going with a cheese board to start, consider a Belgian pale ale or saison. He says the funkiness from the yeast is a great compliment to the cheese. ENTRÉE: If you’re in the mood for something light like halibut,
your best bet will be a German hefeweizen. “It’s going to cut fat and refresh your palate,” he says. “It’s not going to overwhelm anything.” If you’re thinking about red meat or something more hearty, the roasty notes of a brown ale or porter will pair well. Looking for something with a bit more hops? The caramel malts of amber and red ales will still provide that roastiness for a nice compliment. DESSERT: Do you need something sweet that will pair well with that hazy IPA you’ve fallen in love with? A lemon cheesecake or key lime pie will do you right. Above all else, McPherson recommends avoiding high bitterness and high alcohol beers that can wreck your palate. Save those for second dessert.
30 INLANDER RESTAURANT WEEK
Trevor Treller with Beverly’s restaurant at the Coeur d’Alene Resort is a level-two sommelier of the Court of Master Sommeliers. Not sure what that means? Well, there are few people at that level in the area who can say the same, and it means Treller knows his stuff. These are his suggestions for what kind of wine to pair with each of Restaurant Week’s three courses. common on a Restaurant Week menu. Treller says with those kinds of appetizers, you’re going to want something a bit more acidic. One great wine that a lot of people don’t realize goes well with those appetizers, he says, is a sauvignon blanc. It cleanses your palate, so each bite will taste as good as the first. ENTRÉE: For a hearty, fatty cut of red meat — your New York strip, ribeye or even lamb — Treller says to try a red wine like a cabernet sauvignon, a nebbiolo or merlot. For a leaner cut, try a pinot noir, which he says also pairs well with seafood. Oysters, meanwhile, go well with a muscadet. A classic burger, or even pizza, pairs well with a zinfandel or syrah, more “in your face wines.” DESSERT: “A lot of people commit trainwrecks” when pairing wine with dessert, Treller says. The rule of thumb: Wine should always be sweeter than the dessert you’re eating. It’s a myth that chocolate and classic red wines go together, he says. Instead, he recommends a sweeter wine like a ruby port. For something like creme brulee, go with a tawny port.
Steve Marriott, manager at Clover restaurant and bar, has been mixing cocktails at the Logan Neighborhood establishment for more than five years. The guy knows his way around the bar. We asked him to suggest a few drinks that pair well with each course. APPETIZER: The French 75 is a popular starter drink, with champagne mixed with gin, lemon juice and triple sec. Not feeling champagne? Try something with vodka and citrus, such as Clover’s Golden Stonefly made with Dry Fly vodka, honey ginger bitters, Skidmore Alchemy tonics, fresh squeezed lemon juice, honey and Cocci Americana apéritif wine. “This really works well with a salad course as you’re opening up your palate,” Marriott says. “The citrus also does a good job of cutting through heavier cream soup or creamy dressing.” ENTREE: The Negroni is a staple that every bartender should
know — gin, campari and sweet vermouth. Marriott says the drink’s herbal essences compliment almost any dish. “I can’t think of anything that it wouldn’t pair well with,” he says. Prefer whiskey? Marriott would go with the whiskey smash — a nice and simple cocktail made with fresh muddled lemon, mint and simple syrup.
DESSERT: Amaro, an Italian herbal liqueur, is a popular afterdinner drink. The syrupy, black liquorice-tasting digestif helps settle your stomach and goes well with sweets. Most places in town carry the brand Fernet, Marriott says. Not a fan? There’s always Irish coffee: a couple of sugar cubes, Jameson whiskey and heavy whipped cream on top.
World Champion Irish dancer Scott Doherty, of Riverdance and Lord of the Dance teams up with Celtic rocker Chris Smith for a breathtaking show.
MARCH 10 7:00 PM
Martin Woldson Theater at the Fox • 509.624.1200 • FoxTheaterSpokane.org INLANDER RESTAURANT WEEK 2018
Yes, Inlander Restaurant Week is about the food. But trust us, your meal will taste even better when you pair it with locally produced beer, wine, cider, spirits or coffee.
LOCALLY MADE LOCALLY OWNED
1003 E. Trent #200 | SPOKANE | 509.489.2112 >> TASTING ROOM HOURS << Mon-Sat Noon to 8pm
On the menus you’ll find each restaurant has hand-picked some of their favorites. So drink up and drink local.
About Drink Local:
Local is defined as companies owned and operated within Spokane, Coeur d’Alene and the surrounding communities. These businesses help define and support our local community.
Wine Tasting Daily from 9am to 5pm 32 INLANDER RESTAURANT WEEK 2018
PHOTO BY: TYLER KNOTT
Eat Local. Drink Local.
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2018 Where Coeur d’Alene
315 Martinis & Tapas Anthony’s at Coeur d’Alene Bardenay Beverly’s Bistro on Spruce The Bluebird. A Midtown Eatery. Cedars Floating Restaurant Collective Kitchen Dockside Grille from Ipanema MacKenzie River Pizza, Grill & Pub Martino Tuscan Grill Mulligan’s Bar & Grille Satay Bistro Seasons of Coeur d’Alene Sweet Lou’s Restaurant & Tap House Thai Bamboo Tito’s Italian Grill & Wine Shop Uva Italian Vine & Olive Eatery and Wine Bar
$31 36 $31 36 $21 37 $31 38 $31 38 $31 39 $31 40 $21 43 $31 44 $31 46 $21 49 $31 50 $21 52 $31 57 $31 57 $21 59 $21 60 $21 60 $21 62 $31 62
Liberty Lake Barlows at Liberty Lake CorkHouse True Legends Grill
$21 37 $31 43 $21 61
Post Falls Fleur de Sel The Oval Office Republic Kitchen + Taphouse Timber Gastropub The White House Grill
$31 $31 $21 $21 $21
45 53 55 60 63
Worley Chinook Steak, Pasta & Spirits $31 42 Red Tail $21 54 Sweetgrass Cafe $21 59 all at The Coeur d’Alene Casino $31 $21 $21 $31
37 37 38 40
MENUS OFFERED FOR DINNER ONLY 34 INLANDER RESTAURANT WEEK 2018
Charley’s Grill & Spirits Clinkerdagger Clover Durkin’s Liquor Bar Europa Restaurant Fire Artisan Pizza and Seafood Gilded Unicorn Hills’ Restaurant Inland Pacific Kitchen Iron Goat Tap Room and Kitchen Linnie’s Thai Cuisine Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Palm Court Grill Post Street Ale House Prohibition Gastro Pub The Restaurant by Hotel RL Ripples Riverside Grill Ruins Safari Room Bar & Grill Sante Restaurant & Charcuterie Scratch Restaurant Spencer’s for Steaks & Chops Steam Plant Grill Steelhead Bar & Grille Table 13 Tamarack Public House Tomato Street Tortilla Union Southwest Grill Twigs Bistro and Martini Bar Wandering Table Wild Sage Bistro Wiley’s Downtown Bistro
$21 42 $31 42 $31 42 $31 44 $31 45 $21 45 $31 45 $31 46 $31 46 $21 46 $21 48 $31 50 $21 52 $21 53 $31 53 $21 54 $21 54 $21 55 $21 56 $31 56 $31 56 $31 57 $31 57 $31 58 $31 58 $21 58 $31 59 $31 59 $21 61 $21 61 $21 62 $31 63 $31 63 $31 63
Cascadia Public House Das Stein Haus Downriver Grill JJ’s Tap & Smokehouse MacKenzie River Pizza, Grill & Pub Mamma Mia’s Nudo Ramen House Thai Bamboo Tomato Street Twigs Bistro and Martini Bar
$21 $21 $31 $31 $21 $21 $21 $21 $21 $21
39 43 44 47 49 49 52 60 61 62
South Spokane Casper Fry Laguna Cafe Lantern Tap House Latah Bistro Luna MacKenzie River Pizza, Grill & Pub Manito Tap House Morty’s Tap & Grille Palouse Bar and Grill Remedy Kitchen & Tavern Republic Pi South Hill Grill Thai Bamboo Twigs Bistro and Martini Bar
$31 40 $31 47 $21 47 $31 48 $31 49 $21 49 $21 50 $21 52 $21 53 $31 54 $21 55 $21 58 $21 60 $21 62
Spokane Valley Ambrosia Bistro and Wine Bar Longhorn BBQ MAX at Mirabeau Thai Bamboo Restaurant Twigs Bistro and Martini Bar
$31 $21 $31 $21 $21
36 48 50 60 62
Airway Heights EPIC
Browne’s Addition at Northern Quest Resort & Casino $21 44 Italia Trattoria
$31 $31 $21 $21
36 38 39 39
Downtown Spokane Anthony’s at Spokane Falls Backyard Public House Blackbird Tavern + Kitchen Central Food
1898 Public House Barrel Steak & Seafood The Boiler Room Bonefish Grill
ON THE MENUS: GF - GLUTEN FREE
West Spokane Chaps Longhorn BBQ Rusty Moose
V - VEGETARIAN
$31 40 $21 48 $31 56
DF - DAIRY FREE
RESTAURANT DIRECTORY TAX & GRATUITY NOT INCLUDED
FEBRUARY 22 - MARCH 3
1898 Public House $31 36 Bardenay $21 37 Barlows at Liberty Lake $21 37 Blackbird Tavern + Kitchen $21 38 Casper Fry $31 40 Central Food $31 40 Chaps $31 40 Charley’s Grill & Spirits $21 42 Downriver Grill $31 44 Durkin’s Liquor Bar $31 44 EPIC at Northern Quest Resort & Casino $21 44 Gilded Unicorn $31 45 Laguna Cafe $31 47 Lantern Tap House $21 47 Latah Bistro $31 48 MacKenzie River Pizza, Grill & Pub Coeur d’Alene, North, South $21 49 Morty’s Tap & Grille $21 52 Mulligan’s Bar & Grille $21 52 Palm Court Grill $31 53 Post Street Ale House $21 54 Red Tail at The Coeur d’Alene Casino $21 54 The Restaurant by Hotel RL $21 55 Ripples Riverside Grill $21 56 Rusty Moose $31 56 Safari Room Bar & Grill $31 56 Satay Bistro $31 57 Scratch Restaurant $31 57 South Hill Grill $21 58 Steam Plant Grill $31 58 Steelhead Bar & Grille $21 58 Sweet Lou’s Restaurant & Tap House $21 59 Table 13 $31 59 Tamarack Public House $31 59 Timber Gastropub $21 60 True Legends Grill $21 61 Twigs Bistro and Martini Bar Downtown, North, South, Valley $21 62
Asian Nudo Ramen House Downtown, North
Barbecue JJ’s Tap and Smokehouse Longhorn BBQ Valley, Airway Heights
Bistro Ambrosia Bistro and Wine Bar Bistro on Spruce The Bluebird. A Midtown Eatery. Collective Kitchen CorkHouse Wiley’s Downtown Bistro
$31 36 $31 38 $31 39 $21 43 $31 43 $31 63
European Melting Pot Sante Restaurant & Charcuterie The White House Grill
$31 $31 $21
50 57 63
European Inspired Vine & Olive Eatery and Wine Bar
French Fleur de Sel
Europa Restaurant Italia Trattoria Mamma Mia’s Martino Tuscan Grill Tito’s Italian Grill & Wine Shop Tomato Street Downtown, North Uva Italian
$31 $31 $21 $31 $21
45 47 49 50 60
Northwest Beverly’s Cascadia Public House Chinook Steak, Pasta & Spirits at The Coeur d’Alene Casino Clover Dockside Luna The Oval Office Ruins Seasons of Coeur d’Alene Sweetgrass Cafe at The Coeur d’Alene Casino Wandering Table Wild Sage Bistro
$31 38 $21 39 $31 42 $31 42 $31 44 $31 49 $31 53 $31 56 $31 57 $21 59 $31 63 $31 63
Fusion Pizza Fire Artisan Pizza and Seafood Inland Pacific Kitchen
$21 $31 $21 $21 $21 $21 $31 $21
37 46 46 50 53 54 54 55
Gastropub Backyard Public House Hills’ Restaurant Iron Goat Tap Room and Kitchen Manito Tap House Palouse Bar and Grill Prohibition Gastro Pub Remedy Kitchen & Tavern Republic Kitchen + Taphouse
German Das Stein Haus
International 315 Martinis & Tapas
Irish O’Doherty’s Irish Grille
The Boiler Room Republic Pi
$31 $31 $21
36 37 39
Seafood Anthony’s at Coeur d’Alene Anthony’s at Spokane Falls Bonefish Grill
Southwestern Tortilla Union Southwest Grill
Steakhouse Barrel Steak & Seafood Cedars Floating Restaurant Clinkerdagger Grille from Ipanema MAX at Mirabeau Spencer’s for Steaks & Chops
$31 38 $31 40 $31 42 $31 46 $31 50 $31 58
Thai Linnie’s Thai Thai Bamboo Coeur d’Alene, North, South, Valley
INLANDER RESTAURANT WEEK 2018 35
Our food is your next big craving
1898 PUBLIC HOUSE
315 MARTINIS AND TAPAS
Classic foods with a fresh twist, using the finest ingredients.
Handcrafted martinis and small plates at the historic Greenbriar Inn.
FIRST COURSE Crab & Artichoke Bruschetta Topped with lemon garlic aioli
Wild Mushroom & Brie White truffle oil Winter Spinach Salad Brown-sugar peppered bacon, toasted cashews, warm breaded goat cheese, shaved red onion and mustard vinaigrette SECOND COURSE Honey Stung Fried Chicken Yukon mashed potatoes, rich chicken gravy, scratchmade buttermilk biscuit with honey butter Beef Bourguignon Sautéed tenderloin, caramelized onions, mushrooms tossed in rich cabernet demi-glace, served with truffle mashed potatoes and roasted Brussels sprouts Seafood Stuffed Pasta Shells Topped with rich lobster thermidor sauce, served with seasonal vegetables and toasted garlic bread THIRD COURSE Hazelnut Chocolate Tart Raspberry sauce, fresh raspberries Espresso Cheesecake Chocolate crumble crust, spiced whipped cream, chocolatecovered espresso bean House Carrot Cake Rich cream cheese frosting, orange zest
• GREAT FOOD • CATERING • FULL SERVICE BAR • FAMOUS BURGERS •
Join us for Restaurant Week!
Creamy Chicken Dumpling Soup Roasted chicken pieces in a home-style creamy broth, scallions, fennel and miniature dumplings Hawaiian Jumbo Seared Shrimp Salad Butterflied shrimp on a bed of mixed greens and mango puree, garnished with a coconut pineapple slaw SECOND COURSE Almond Trout Pan-fried almond-crumb-coated trout, served with wild rice pilaf and broccolini Osso Bucco Browned pork shank in a white wine hunter sauce with wild mushroom and rosemary polenta and roasted winter squash medley Baked Pasta in a Bread Bowl Garlic bread bowl filled with bird’s nest pasta, Italian sausage and house-made hearty marinara, topped with a three-cheese blend and baked to perfection THIRD COURSE Broken Berry Cheesecake Deconstructed blackberry and blueberry cheesecake with almond cream
2010 W. Waikiki Rd. Open Mon,Tue,Wed,Thu,Fri,Sat, Sun
315 E. Wallace Ave. Open Tue,Wed,Thu,Fri, Sat
AMBROSIA BISTRO & WINE BAR
ANTHONY’S AT COEUR D’ALENE
Great food, fine wine and special friends... What else is there?
Located in Riverstone, Anthony’s features a scenic waterfront setting.
FIRST COURSE Albondigas Soup Traditional Mexican meatball soup loaded with vegetables and full of flavor
FIRST COURSE Crispy Calamari With lemon aioli.
Roasted Sweet Potato Salad Roasted sweet potatoes with grilled corn, roasted chilis, scallions, spinach and cotija cheese tossed in a chipotle-honey vinaigrette
Anthony’s Award-Winning Clam Chowder
Red Chimichurri Salmon Grilled salmon marinated in red-pepper chimichurri, with quinoa maque choux and smoked-tomato beurre blanc Gochujang Gumbo An Asian twist on a Cajun favorite! Chicken, shrimp and andouille sausage cooked with bell pepper, onion and okra in a gochujang broth over sticky rice THIRD COURSE Ancho Brownie Spicy chocolate brownie with a jalapeño strawberry coulis
FIRST COURSE Winter Fruit Salad With Blood Orange Dressing Fresh mixed greens with blood oranges, kumquat, Craisins, toasted almond slivers and shaved white cheddar dressed in blood orange vinaigrette |GF|V
DRINK LOCAL Huckleberry Hound Huckleberry vodka, fresh juiced grapefruit, huckleberry honey and orange bitters by Coeur d’Alene Bitters $9
SECOND COURSE Lamb Osso Bucco Slow-braised lamb shank served with tomato-saffron risotto and lamb jus
Peach and Apple Crisp Crepes Caramelized and buttery crisp cobbler wrapped in our housemade orange crepes, topped with creme fraiche
Spicy Korean Pork Taquitos Slow-cooked Korean spiced pork and cheese, wrapped and deep fried, and served with a caramelized pear and soy dipping sauce
French Truffles Three housemade chocolate truffles rolled in an assortment of confections
DRINK LOCAL Iron Goat Brewing Goatmeal Stout. $7
Live Music • Vibrant Bar • Fireplace Lounge 209 Lakeside 208.664.8008 SEASONSOFCDA.COM
Blood Orange Crema Catalana Spanish-style burnt cream flavored with blood orange Ice Cream Pie Bourbon ice cream with caramelized bananas and pecans in a Nilla-wafer crust topped with shaved chocolate, caramel sauce, candied pecans and whipped cream
Classic Caesar Salad SECOND COURSE Wild Alaska Silver Salmon Roasted on an alder plank, glazed with melting leeks and served over our golden russet potato gratin oven-baked until golden with a ribbon of sweet potatoes and Gruyere cheese. Steak and Prawns Double R Ranch flank steak spice-rubbed and grilled to your liking with chipotle-lime butter paired with chargrilled prawns. Finished with cranberry-lime relish. Patagonia Shrimp Marinara Wild Atlantic Patagonia pink shrimp and caramelized garlic in fresh basil marinara on angel hair pasta. THIRD COURSE Anthony’s Burnt Cream Our traditional silky, rich, vanilla burnt cream with a caramelized sugar crust topping. Olympic Mountain Chocolate Chip Cherry Ice Cream Key Lime Pie Light, tart, smooth and creamy, baked in a graham cracker crust.
DRINK LOCAL Spiked Cranberry Lemonade Cranberry sauce paired with our homemade lemonade “spiked” with Dry Fly vodka. $7.50
DRINK LOCAL Ambrosia Bistro Red Custom blend created by the owner and bottled by Arbor Crest. Dark fruits and fine tannins, with hints of cherry and leather. $9 glass
801 N. MONROE | 509.328.8911 36 INLANDER RESTAURANT WEEK 2018
9211 E. Montgomery Open Mon,Tue,Wed,Thu,Fri,Sat
(208) 664-4665 1926 W. Riverstone Dr. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
ANTHONY’S AT SPOKANE FALLS
BACKYARD PUBLIC HOUSE
Located in downtown, overlooking the Spokane River and upper falls.
Gastropub serving upscale pub fare.
FIRST COURSE Crispy Calamari With lemon aioli.
Classic Caesar Salad Anthony’s Award-Winning Clam Chowder SECOND COURSE Wild Alaska Silver Salmon Roasted on an alder plank, glazed with melting leeks and served over our golden russet potato gratin oven-baked until golden with a ribbon of sweet potatoes and Gruyere cheese. Steak and Prawns Double R Ranch flank steak spice-rubbed and grilled to your liking with chipotle-lime butter paired with chargrilled prawns. Finished with cranberry-lime relish. Patagonia Shrimp Marinara Wild Atlantic Patagonia pink shrimp and caramelized garlic in fresh basil marinara on angel hair pasta. THIRD COURSE Anthony’s Burnt Cream Our traditional silky, rich, vanilla burnt cream with a caramelized sugar crust topping.
FIRST COURSE Almond Caesar Salad Caesar salad mix tossed in house Caesar dressing and finished with toasted almonds.
Soft Pretzels Handmade soft pretzels served with Backyard’s signature cheese sauce. Iron Goat Oatmeal Stout Beef Stew Hearty beef stew made with Iron Goat’s Oatmeal Stout. SECOND COURSE Backyard Burger Northwest beef patty, American cheese, lettuce, tomato, caramelized onions and mayonnaise, served with fries. Chicken Philly Diced grilled chicken breast, peppers and onions, chopped bacon, mayonnaise, served on a toasted hoagie and smothered in housemade cheese sauce. Pulled Pork Sliders House pulled pork, served with a mango slaw set on locally sourced slider buns.
Key Lime Pie Light, tart, smooth and creamy, baked in a graham cracker crust.
Tortoni Vanilla bean ice cream, amaretto drizzle, served with shaved almonds, chocolate and chopped maraschino cherries.
DRINK LOCAL Spiked Cranberry Lemonade Cranberry sauce paired with our homemade lemonade “spiked” with Dry Fly vodka. $7.50
No Bake Cheesecake Housemade no-bake cheesecake with a blood orange compote.
DRINK LOCAL Iron Goat Brewing Brick and Steel IPA. $6
510 N. Lincoln St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
1811 W. Broadway Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
BARLOWS AT LIBERTY LAKE
Bardenay specializes in handcrafted cocktails and Northwest cuisine.
Family oriented serving breakfast, lunch and dinner with full lounge.
One plate at a time.
THIRD COURSE Churros Cinnamon sugar churros with brown-sugar bourbon cream cheese.
Olympic Mountain Chocolate Chip Cherry Ice Cream
Thoughtfully sourced food, fine cocktails, gracious hospitality.
FIRST COURSE Charcuterie Plate Meat and cheese selection served with chili-jam and crostini. Molasses-Garlic Wings Flash-fried chicken wings with a savory garlic-molasses sauce. Arepas Grilled corn fritters with black beans and queso fresco. |V SECOND COURSE Fig-Balsamic Pork Tenderloin Grilled pork tenderloin medallions with a figbalsamic reduction. Served with roasted Yukon Gold potatoes.
Manicotti Manicotti pasta stuffed with Italian sausage and ricotta cheese, baked with housemade tomato sauce and finished with Parmesan cheese. Chicken Pad Thai Chicken breast and rice noodles sauteed in a spicy tamarind sauce, garnished with cabbage, carrots and peanuts. **Contains shellfish |GF THIRD COURSE Dessert Selection Choose from a rotating list of desserts made by our in-house pastry chef. Insomniac Buttershots, amaretto, Godiva chocolate liqueur and house-brewed cold press coffee, shaken and served up with a splash of heavy cream. Chocolate Martini Godiva, Stoli vanilla vodka shaken and served up with a cocoa rim.
DRINK LOCAL Ginger Rum Cocktail Bardenay ginger rum, triple sec, fresh-pressed lemon sour and vanilla, shaken and served up with a ginger-sugar rim and an orange twist. $7
FIRST COURSE Mahi Mahi Tacos Fresh mahi on housemade slaw topped with chipotle aioli, lime, fresh mango salsa, served on corn tortillas. |GF Citrus Spinach Salad Sliced mandarin oranges, feta cheese, dried cranberries, red onion, house-roasted sweet and spicy pecans on a fresh bed of baby spinach and tossed in spicy citrus vinaigrette.
Classic Caesar Salad Fresh chopped romaine tossed in Caesar dressing and topped with Parmesan cheese and housemade croutons. SECOND COURSE Cajun Fetuccini German sausage, chicken and prawns with peppers, onions, and spicy Cajun sauce served with garlic bread and topped with Parmesan cheese. Homemade Meatloaf Old world meatloaf made from scratch and served with mashed potatoes and seasonal vegetables topped with brown gravy. Handcut Beef Stroganoff Local choice sirloin steak sauteed with mushrooms, onions, and garlic in a rich beef sauce topped with creme fraiche over egg noodles. THIRD COURSE Homemade Brownie Ala Mode Decadent fudge brownie drizzled with chocolate sauce and served with a scoop of vanilla ice cream. New York Cheesecake Classic New York-style cheesecake topped with housemade strawberry compote and a dash of whipped cream. Sticky Toffee Pudding Cake Rich toffee cake drizzled in chocolate sauce and caramel and a dash of whipped cream.
DRINK LOCAL No-Li Brewhouse Amber Ale $4.50
1710 W. Riverstone Dr. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
1428 N. Liberty Lake Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
www.cloverspokane.com 509.487.2937 913 E Sharp Ave, Spokane | INLANDER RESTAURANT WEEK 2018 37
BARREL STEAK & SEAFOOD
Locally owned neighborhood steak and seafood house.
Incredible views, five-star cuisine and distinctive Northwest flavors.
FIRST COURSE Black and Blue Steak Bites Blackened medium-rare steak bites topped with blue-cheese crumbles and sauce.
Prime Rib Croquettes Our house-roasted prime rib with fresh herbs, vegetables, and sourdough bread, encased in a crunchy golden shell. Served with cranberry horseradish sauce. Coconut Prawns Coconut and panko encrusted prawns, deep fried to perfection and served with sweet chili aioli.
The Nation’s First Restaurant Distillery On the Pond in Riverstone 1710 W Riverstone Dr Coeur d’Alene, ID 83814 (208) 765-1540 Boise / Eagle / Coeur d’Alene // bardenay.com
SECOND COURSE Seafood Paella Cajun-seasoned prawns, clams, crab, chicken and chorizo sauteed with vegetables and tossed with Arborio rice. Parmesan Crusted Top Sirloin 8 oz hand-cut center top sirloin, crusted in Parmesan and seared to perfection. Served with our Yukon Gold three-cheese mashed potatoes. Capellini Carbonara Angel hair pasta tossed with pancetta and peas in a romano and Parmesan cheese cream sauce. THIRD COURSE Mixed Berry Cheesecake Housemade cheesecake with a graham cracker crust topped with mixed berry compote. Dutch Apple Pie Perfectly cooked apples and housemade filling with a crumble topping. Thin Mint Martini Svedka vodka, creme de menthe, and Godiva chocolate liquor topped with a dollop of whipped cream and crushed thin mint cookies.
DRINK LOCAL No-Li Brewhouse Born and Raised IPA $5
FIRST COURSE Northwest Maki Roll Dungeness crab | avocado | smoked Alaskan salmon | sticky rice | nori | wasabi | ginger |GF Grilled Quail Skewer Apple quinoa salad | organic arugula | pinot-balsamic reduction |GF Fresh Steamed Manila Clams Roasted garlic butter | chardonnay | wilted leeks | lemon | focaccia toast points SECOND COURSE Braised Angus Beef Short Rib Red wine braised short rib | white truffle polenta | foraged mushrooms | organic baby carrots | pearl onions |GF Alder Planked Columbia River Steelhead Organic fingerling potatoes | roasted Brussels sprouts | huckleberry gastrique |GF
Roasted Duck Maple Leaf Farms Muscovy duck | delicata squash | wild rice | cherry port reduction |GF THIRD COURSE Chocolate Nutella S’mores Tart Buttery graham crust | hazelnut Nutella | chocolate ganache | toasted meringue Vanilla Bean Creme Brulee Rich vanilla custard | almond tuile cookie | white chocolate mousse | fresh berries White Chocolate Raspberry Tres Leche Cake White chiffon cake | tres leches | white chocolate mousse frosting | raspberries
DRINK LOCAL Coeur d’Alene Cellars “Mo” Mourvèdre $54 / bottle
6404 N. Wall St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
115 S. Second St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
BISTRO ON SPRUCE
BLACKBIRD TAVERN + KITCHEN
Quaint midtown bistro, well-selected wine list, cozy fireplace, NW fresh cuisine.
Offering locally minded, elevated gastropub fare.
FIRST COURSE Idaho Sushi Roll Smoked sockeye salmon, julienned sweet potato, cream cheese and asparagus, sushi wrapped, served tempura-fried with chili berry coulis
FIRST COURSE Darkwing Duck Crispy fried duck wings | sweet and spicy glaze | celery grape slaw |GF|DF
Tempura Calamari Tempura fried calamari with piquillo pepper remoulade sauce
Andouille Chili Fire roasted andouille | chili broth | cornbread | bean salad | creme fraiche
Bistro Won-Taco Spicy citrus-hoisin marinated pork, shredded cabbage, red onion, radish, and cilantro with sriracha aioli in a crisp wonton ‘taco’ shell SECOND COURSE Arabian Spiced Pork Tenderloin Arabian spice rubbed, seared pork tenderloin topped with brandy macerated figs and red wine demi-glace over red curry-coconut lentils
House Salad Wild greens | smoked and fresh apple | black pepper vinaigrette | shaved Parmesan (Dairy Free by request) |GF|V SECOND COURSE Smoked Turkey Sandwich Smoked confit turkey | molasses roll | whipped ricotta | honey | toasted walnuts | mache
Seared Sea Scallops Cast iron pan-seared sea scallops topped with roasted jalapeño-bourbon cream sauce on smoked gouda potato pave with bacon-corn succotash
Roasted Spaghetti Roasted spaghetti squash | brown butter | roasted garlic | spicy tomato | Parmesan |GF|V
Bistro Beef Black pepper sea salt marinated beef shoulder tenderloin, Bistro bleu cheese cream sauce, garlic herb whipped potatoes and chef’s fresh vegetables
THIRD COURSE Bread Pudding Ginger bread | caramelized pear | walnut ice cream | creme anglaise
THIRD COURSE Huckleberry Creme Brulee Classic creme brulee studded with local huckleberries Fruit Crisp Freshly baked pears, apples, and spices topped with oatmeal crisp and house ice cream Chocolate Salted Caramel Cheesecake Dark chocolate and salted caramel swirled cheesecake on an Oreo cookie crust
Get In My Belly Moo shu pork belly | kale kimchi | pancake
Ice Cream or Sorbet Rotating flavors Doughnuts Apple-curry doughnuts | vadouvan caramel
DRINK LOCAL Colville Mule Made with single malt vodka from Colville’s Dominion Distillery. $9
DRINK LOCAL Mad Bomber Brewing $6 pints
(208) 664-1774 1710 N. 4th St. Open Mon,Tue,Wed,Thu,Fri,Sat
38 INLANDER RESTAURANT WEEK 2018
(509) 381-2473 905 N. Washington St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
THE BLUEBIRD. A MIDTOWN EATERY.
THE BOILER ROOM
Cozy neighborhood bistro with a passion to prepare and serve great food.
Five Mile’s wood-fired kitchen and tap house.
FIRST COURSE Soup or Butter Lettuce Salad Choice of Soup of the Day or one of our new menu items - locally grown Coeur Greens butter lettuce salad with warmed bacon mustard vinaigrette, candied walnuts and tomatoes. Seasonal Scallop There are just to many delicious ways to cook scallops. Ask your server for details on the current scallop offering. Mediterranean Octopus Braised octopus, grilled romaine hearts, olive tapenade, tomatoes, feta and balsamic vinaigrette. SECOND COURSE Northwest Bouillabaisse Halibut, clams, mussels and shrimp simmered in a rich tomato broth. A menu favorite from the start. Braised Pork Shank Jalapeño cheddar polenta cake, corn salsa, avocado, cotija cheese and tomato lime chili sauce.
FIRST COURSE Mediterranean Bruschetta Toasted baguette sliced with fig jam, prosciutto, goat cheese and arugula. Stuffed Pork Tenderloin Four slices of mushroom-stuffed pork tenderloin with a pork and red wine jus lie. Tomato Basil Soup Boiler Room’s signature creamy tomato basil soup garnished with simple pesto and shredded parmesan |GF
SECOND COURSE Margherita Pizza Pomodoro sauce, cherry tomatoes, fresh mozzarella and finished with basil |V Carnivore Pizza Pomodoro sauce, pepperoni, Kansas City bacon, prosciutto, prime rib, house cheese blend and Parmesan.
Chilean Sea Bass Roasted cauliflower, caramelized shiitake mushrooms, charred green-onion pesto.
Black Pepper Chicken Pizza Black pepper sauce, chicken, red onions, crimini mushrooms, house cheese blend, topped with Parmesan and finished with mixed herbs.
THIRD COURSE Creme Brulee How can you go wrong with a creamy/crunchy serving of deliciousness?
THIRD COURSE Baked Housemade Butterfinger brownie warmed in our wood-fired oven with a Dry Fly Whiskey caramel sauce. Topped with whip cream. |V
Seasonal Cobbler Warm fruit topped with baked biscuit love and housemade ice cream... yes please.
Chilled Mixed berry compote served over your own personal housemade cheesecake with a graham cracker crust. |V
Chocolate Torte Simple. Elegant. Chocolate.
Torched Wood fired caramelized creme brûlée with blueberry ginger sauce. |V |GF
DRINK LOCAL Robert Karl Cellars Claret Hard to go wrong with a glass (or bottle) of wine from this classic Spokane producer. A rich blend of Merlot/Cab Franc/Petite Verdot/ Malbec. $11
DRINK LOCAL Iron Goat Brewing Paul’s Pale Ale. $6
816 N. Fourth St. Open Tue,Wed,Thu,Fri,Sat,Sun
6501 N. Cedar St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
CASCADIA PUBLIC HOUSE
Wood-fire grilled seafood and steaks in an upscale casual environment.
Sourcing regionally with an emphasis on sustainability for the future.
Caprese Skewer The freshest mozzarella, basil, and heirloom cherry tomatoes, drizzled with a delicious housemade balsamic reduction |V|GF
Corn & Crab Chowder Bowl of corn chowder with lump crab meat and a hint of bacon
Vegan Roasted Beet Salad House-roasted Washington beets, candied walnuts, red onion, and strawberries over organic baby spinach, served with housemade balsamic dressing |GF |V |DF
THIRD COURSE New York Cheesecake New York-style cheesecake with choice of salted caramel, chocolate, or raspberry topping Key Lime Pie Housemade Key lime pie straight from Florida with fresh Key lime juice and a roasted pecan and graham cracker crust Crème Brûlée Housemade crème brûlée with burnt raw sugar, fresh raspberries and housemade whipped cream
DRINK LOCAL Old Fashioned 101 Dry Fly Bourbon 101 with Angostura bitters, simple syrup, orange, and Bordeaux cherry. $9
SECOND COURSE Culotte Steak Dip St. Helen’s hand-cut thinly sliced culotte steak, melted fontina cheese, topped with crispy onion straws and dressed with a housemade horseradish aioli. Served on a local Alpine Bakery hoagie with a savory au jus and seasoned fries
4750 N. Division St. Northtown Mall Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
We’re here for you
Join us for Inlander Restaurant Week PHAD THAI NOODLES GOLDEN CASHEW NUT
Short Rib and Polenta Braised and slowly cooked to tender perfection, served on top of housemade creamy polenta infused with Parmesan and aromatic herbs and spices. Topped with a red wine reduced mushroom demi-glace and garnished with parsley |GF Vegan BBQ Tofu Sandwich The one and only Small Planet Tofu sauteed in a smoky barbecue sauce on top of housemade creamy vegan slaw, topped with crispy onion straws. Served on a local Alpine Bakery bun with seasoned fries |V THIRD COURSE Chocolate Browine A simple yet delicious housemade vegan brownie served with a light and fluffy raspberry whip |GF|DF|V Root Beer Float Locally made Brain Freeze Creamery vanilla ice cream topped with Crater Lakes small-batch root beer |GF|V Cinnamon Bun Martini A sweet treat in a glass, rimmed with cinnamon and sugar and garnished with a cinnamon stick |V
DRINK LOCAL Iron Goat Brewery Rotator pint. $5
303 W North River Dr. hotel-rl.com/park-spokane
Caesar Salad Romaine lettuce with housemade Caesar dressing, hand-cut croutons, and fresh shredded Parmesan cheese
Fish and Chips Three pieces of tempura-battered Alaskan cod, served with fries and Asian coleslaw
D A I LY
FIRST COURSE Hand-Rolled Pretzel Made from scratch daily, served with a velvety housemade stout beer cheese dressed with a rim of stone ground mustard |V
Lily’s Salmon Wood-fire grilled Atlantic salmon topped with steamed spinach, goat cheese, artichoke hearts, basil and lemon butter. Served with choice of fresh side. |GF
All 4 Locations Participating
FIRST COURSE House Salad Mixed spring lettuces with Kalamata olives, grape tomatoes, hearts of palm and pepitas, tossed in housemade citrus herb vinaigrette |GF|V|DF
SECOND COURSE Wagyu Burger Half-pound American Wagyu beef burger fully dressed with special sauce and aged cheddar on a toasted potato bun. Served with choice of fresh side.
SPOKANE AT THE PARK
(509) 321-7051 6314 N. Ash St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
RED CURRY Dine ly Regular ! & Save
Join our Loyalty Club today! Sign up on our website is quick and easy.
Northside 5406 N Division St. 509.777.THAI (8424) East Valley 12722 E Sprague Ave. 509.444.THAI (8424)
South Hill 2926 E 29th Ave. 509.232.THAI (8424) Coeur d’Alene 2010 4th St. 208.667.THAI (8424)
INLANDER RESTAURANT WEEK 2018 39
CEDARS FLOATING RESTAURANT
Southern-inspired menu and welcoming gathering place for family and friends
A unique floating restaurant, located on Lake Coeur d’Alene.
FIRST COURSE Cracklins and Pepper Jelly Smoked and deep-fried pork belly cracklins, housemade pepper jelly. |DF|GF
Crawfish Étouffée Traditional Étouffée over fluffy white rice. Mango and Drunken Goat Cheese Salad Preserved mango, red wine drunk goat cheese, butter lettuce, and candied pepitas, tossed with a mimosa vinaigrette. |V|GF SECOND COURSE Chicken and Dumplings Slow-smoked chicken, herbed dumplings and mirepoix, simmered in a light roux, then Josper Oven baked in cast iron. Pimento Paneed Pork Loin Smoked and pimento cheese stuffed pork loin coated in bread crumbs, pan fried with dirty rice, and sweet corn cream sauce. Smokey Mushroom Stroganoff Wide egg noodles and roasted wild mushrooms tossed in a smoked mushroom and herb cream sauce, topped with pickled wild mushrooms and Parmesan cheese. |V
OPEN WEDNESDAY-SATURDAY FOR DINNER 4:30pm to Close HAPPY HOUR
3pm to 5pm
THIRD COURSE Ice Cream Sandwich Nate’s Blood Orange Creamsicle ice cream sandwiched between two Madeleine’s double-chocolate cookies. Carrot Cake Super moist housemade carrot cake, ginger orange cream cheese frosting, candied ginger, sliced almonds, creme anglaise. Bananas Foster Pecan flour fried bananas tossed in cinnamon sugar, vanilla ice cream, banana bread, bourbon pecan creme anglaise.
DRINK LOCAL Normandie Club Sous vide coconut bourbon, apple brandy, spiced almond Demerara, Skidmore Alchemy Bitters, Angostura, dried apple. $11
FIRST COURSE Bruschetta Flatbread Grilled flatbread, roasted yellow and red tomatoes, garlic, shaved Parmesan, fresh basil and honey balsamic Seafood Bisque Creamy, smooth, highly seasoned, with Maine lobster, prawns and scallops Biergarten Steak Skewer Marinated in our Biergarten sauce, a tradition since 1965; grilled tenderloin medallions and fresh blue-cheese crumbles
SECOND COURSE Cedar Planled Salmon Our house specialty. Grilled salmon additionally seasoned on a cedar plank, fingerling garlic potatoes, winter seasonal vegetable medley and honey-chipotle sauce |GF Steak Oscar Filet tenderloin medallions, bearnaise sauce, butter-poached crab, roasted garlic Yukon mashed potatoes and fresh asparagus Seafood Risotto Grilled jumbo prawn and scallop skewer, creamy Parmesan risotto with king crab, fresh asparagus, roasted red tomatoes and parsley THIRD COURSE Mud Pie Oreo-cookie crust, espresso ice cream, Heath Bar crumbles, chocolate sauce, caramel sauce and fresh whipped cream Apple Streusel Cake Fresh-baked cinnamon apple cake with salted-caramel ice cream and fresh whipped cream Huckleberry Ice Cream Sundae Cascade huckleberry ice cream and huckleberry sauce
DRINK LOCAL Barrister Winery Rough Justice red blend. $45/bottle
4237 CHENEY SPOKANE RD, SPOKANE (509) 624-4182
(208) 664-2922 1514 S. Marina Dr. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Casual bistro with river and city views; also offering a $21 vegetarian menu.
Featuring comfort food inspired by American classics.
FIRST COURSE Brie Brulee Flamed sea salt and brown sugar brie cheese on baguette |V
Baked Brie With pear brandy and maple syrup
Sausage Trio Lamb merguez, smoked andouille, sage-maple sausages, red wine braised sauerkraut |DF|GF
Stuffed Endive With Manchego cheese and saffron
Lobster Pasta Slipper lobster tail meat, tomato-tarragon cream sauce, handmade pasta, spinach, saffron butter Kalbi Ribs Korean-style cross-cut beef ribs, kimchee, cucumber salad, jasmine rice |GF|DF THIRD COURSE Chocolate Cake Three kinds of Guittard dark chocolate in layers of cake and frosting Pecan-Crusted Panna Cotta Vanilla cream custard with pecans and citrus marmalade |GF Rhubarb Sorbet Simple but perfect: rhubarb, water, sugar, orange |GF|DF
DRINK LOCAL Paper Airplane Dry Fly Straight Wheat Whiskey, Aperol, Nonino Quintessentia, lemon juice. $8
Harissa Lamb Blackberry demi-glace,chickpea mash, rainbow chard THIRD COURSE Trio of Pate a Choux Cream puff with diplomat cream, lemon coriander eclair with toasted meringue, coffee cardamom choux with toasted pistachio Brûlée Blueberry Marbled Cheesecake Chocolate Decadence with Raspberry Garnish
DRINK LOCAL Blackberry Sorbet Martini Featuring sorbet from The Scoop, Spokane’s small-batch ice cream shop. $9
509.448.0887 2013 E 29th Ave., Spokane RestaurantsSpokaneWa.com
40 INLANDER RESTAURANT WEEK 2018
Hazelnut-Crusted Halibut Blanc Basmati rice, broccolini, sea salt, cracked black pepper
Call & Make Your Reservations Today!
1335 W. Summit Pkwy. Open Mon,Tue,Wed,Thu,Fri,Sat
SECOND COURSE Filet Mignon Medallions Smoked onion demi-glace, pancetta-wrapped asparagus, skin-on crushed red potato, garlic butter
NEW Small Plates on the Lunch and Dinner Menus!
FIRST COURSE Creole-style Shrimp Étouffée Shrimp Andouille in a southern roux
Roasted Cauliflower Tartine Country bread, capers, garlic, lemon, olive oil |DF|V
SECOND COURSE Vegan Mushroom Pasta Campanelle noodles, roasted mushrooms, creamy walnut sauce |V|DF
Mon-Thur 11AM till 9PM | Fri 11AM till 10PM Sat 11AM till 10PM | Sun 9AM till 8PM
928 S. Perry St. Open Tue,Wed,Thu,Fri,Sat,Sun
FULL BAR, BEER & WINE
(509) 624-4182 4237 S. Cheney-Spokane Rd. Open Wed,Thu,Fri,Sat
INLANDER RESTAURANT WEEK 2018 41
CHARLEY’S GRILL & SPIRITS
CHINOOK STEAK PASTA & SPIRITS
Come for the food, stay for the atmosphere!
Warm hospitality, tranquil ambiance and superior cuisine.
FIRST COURSE Steamers Half pound of tender baby clams sauteed with zesty garlic, basil, white wine and butter, served with toast points
Classic Caesar Salad Fresh organic romaine tossed with our own Caesar dressing and housemade herbal croutons with grated Parmesan cheese Chipotle Chicken Wings Five chicken wings flash-fried and dusted with a smokey chipotle rub, served with celery sticks and jalapeño ranch dipping sauce SECOND COURSE USDA Top Sirloin 8 oz. top sirloin seasoned and charbroiled to perfection, basted with our housemade steak butter, served with roasted garlic Parmesan mashers and sauteed seasonal vegetables The Ultimate Stack A creative blend; our signature five-cheese mac and cheese stacked on Parmesan toast, topped with our stuffed meatloaf, drizzled with sweet chili sauce, served with sauteed seasonal vegetables Caribbean Chicken 8 oz. airline chicken breast baked and topped with our housemade mango chutney and fresh cilantro stacked on dirty rice, served with sauteed seasonal vegetables THIRD COURSE Seasonal Cheesecake A rich and creamy New York cheesecake topped with a mixed berry medley “Jamaican Me Crazy” Coffee Local roaster Tom Sawyer’s Jamaican Rum coffee brewed, topped with a scoop of vanilla bean ice cream and toasted coconut Lemon Meringue Pie Martini 360 Sorrento Lemon Vodka, 36 Madagascar Vanilla Vodka, simple syrup, sour and cream, shaken and served up
FIRST COURSE Smoked Salmon Tartar Housemade pickles, cured egg yolk.
Northwest Salad Mixed greens tossed with Shaver Farm’s huckleberry honey vinaigrette, Washington apples, Oregon cheddar, huckleberries and toasted walnuts. Smoked Salmon Chowder Traditional creamy chowder made with house-smoked Nisqually salmon. SECOND COURSE Perch Provencal Pan-seared wild perch with mixed olives and tomato sauce with a braised leek and chickpea risotto. Crispy Duck Slow-cooked and crispy duck breast with wheat berry pilaf, butternut squash puree and cranberry chutney. Elk Burger Pecorino-Romano cheese, bacon, mushroom relish, bibb lettuce, crispy shallot, smoked truffle burger sauce. THIRD COURSE Huckleberries and Cream Huckleberry crumble, dried meringue, whipped cream cheese, huckleberry honey, ice cream, graham. Sweet Potato Cheesecake With bruleed marshmallow fluff, apple reduction. Shades of White “Candy Bar” Shortbread, white cheddar and mascarpone, white chocolate, white wine caramel, fleur de sel.
DRINK LOCAL Laughing Dog Brewing Uprooted Amber Ale. $4.75
DRINK LOCAL Local Craft Beer Featuring selections from No-Li Brewhouse, Paradise Creek, Coeur d’Alene Brewery and 12 String Brewing. $4.50
801 N. Monroe St. Open Mon,Tue,Wed,Thu,Fri,Sat
Coeur d’Alene Casino, 37914 S. Nukwalqw St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
A Spokane tradition for over 43 years! Great cuisine with beautiful views.
Thoughtful food, fine cocktails, gracious hospitality.
FIRST COURSE Broadway Pea Salad Water chestnuts, bacon, creamy pepper dressing |GF
Hearts of Romaine Caesar Caesar dressing, olive oil croutons, Asiago cheese New England Clam Chowder Creamy housemade chowder with bacon bread crumbs SECOND COURSE Oven-Roasted Chicken Dijon Asiago, panko, mashed Yukon potatoes, and wilted spinach with bacon bread crumbs
Neighborhood Fine Dining
Fresh Oven-Roasted Salmon Honey-glazed, peppercorn-crusted salmon finished with dill, beurre blanc and pickled red onion |GF Rock Salt Roasted Prime Rib Garlic-herb rub, slow roasted all day under a mountain of rock salt and finished in high heat for a superior crust THIRD COURSE Burnt Creme Our signature dessert. Rich vanilla custard, caramelized sugar crust, fresh berries, whipped cream Key Lime Pie Housemade with Nellie and Joe’s famous Key West lime juice, graham cracker crust Amaretto Chocolate Mousse Decadent chocolate mousse topped with whipped cream
DRINK LOCAL No-Li Brewery Seasonal brew $5.95
! 5620 S. Perry • 448-2383 • lunaspokane.com 42 INLANDER RESTAURANT WEEK 2018
(509) 328-5965 621 W. Mallon St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
FIRST COURSE Caesar Salad Romaine lettuce, Pecorino-Romano, housemade croutons, Caesar dressing Clover Salad Mixed greens, Pecorino-Romano, spiced candied pecans, citrus vinaigrette |GF Cream of Mushroom Soup Chevre and wild mushroom duxelles, truffle creme fraiche
SECOND COURSE Wild Mushroom and Winter Squash Chilaquiles Mole guajillo, green-tea black beans, chevre, Oaxaca and cotija cheese, caramelized onion, arugula, crisp corn tortilla, pickled avocado salsa |V Semolina Crusted Oregon Rockfish Truffled celery root and sweet potato puree, savory rye bread pudding with pancetta and kale, tart cherry-fennel compote, fried leek Grilled Kurobuta Pork Loin Pear and parsnip puree, roasted fingerling potatoes, braised Belgian endive, honey red-wine reduction THIRD COURSE Liz’s Chocolate Cheesecake Dark chocolate, chocolate wafer crust, candied cocoa nibs, white chocolate creme anglaise Caramel Apple Bread Pudding Brioche baked with vanilla custard and spiced apples, whipped cream, cinnamon caramel Lemon Chamomile Sorbet |GF|DF
DRINK LOCAL Skidmore Golden Stonefly Dry Fly Vodka, Cocchi Americano, honey, lemon and Skidmore honey-ginger bitters. A slight twist on a Clover favorite created for Spokane’s Dry Fly Distilling by Kristy Gamble. We replaced the rhubarb bitters with a honey-ginger bitters, from homegrown local tonic maker, Skidmore Alchemy. A perfectly balanced drink that stands alone, or pairs perfectly with all of Clover’s Restaurant Week dishes! $10 (509) 487-2937 RESERVATIONS RECOMMENDED
913 E. Sharp Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Casual family dining using scratch-made recipes and local ingredients.
Northwest casual focused on local ingredients and elevated comfort food.
FIRST COURSE Caesar Salad Housemade dressing + croutons + Parmesan
Daily Soup Selection Three daily choices from crab chowder to vegan options |GF|V|DF Bacon Wrapped Figs Huckleberry + goat cheese + balsamic SECOND COURSE Adult Mac N Cheese 18-hour smoked beef brisket + four cheese béchamel + baby spinach Prawn Bucatini White wine lemon butter + onion + red bell peppers + garlic + baby spinach Pub Burger House ground + three cheese + fries THIRD COURSE Molten Brownie Vanilla bean ice cream + chocolate truffle + whipped cream Huckleberry Cobbler Vanilla bean ice cream + huckleberry sauce + whipped cream Chevre Cheesecake Soon to be world famous with huckleberry and whipped cream
DRINK LOCAL Radio Brewing Company Golden Age Lager $5
FIRST COURSE Bacon Dip Cream cheese, caramelized onion, bacon, blue cheese, “to order” potato chips
Caprese Flat Bread Housemade dough, grilled and topped with extra virgin olive oil, fresh mozzarella, tomato, fresh basil and balsamic redux Hummus Plate Housemade roasted red pepper hummus, feta, cucumber, olives, cherry tomato, grilled pita, pine nuts, extra virgin olive oil and balsamic redux SECOND COURSE Housemade Pasta Fettuccine, seasonal vegetables and grilled chicken in a rich tomato and vodka sauce Chicken Enchiladas Two enchiladas stuffed with a blend of chicken, zucchini, yellow squash, spinach, quinoa and cotija cheese, simmered in our fire roasted pasilla cream |GF 6 oz sirloin steak Sirloin steak with onion jam and blue cheese, accompanied by sour cream mashers and seasonal vegetables THIRD COURSE Creme Brulee Vanilla custard with candied shell Street Doughnuts Doughnuts tossed in cinnamon sugar and served with caramel New York-Style Cheesecake Served with raspberry sauce, candied walnuts and mascarpone Chantilly
DRINK LOCAL Barrister Rough Justice Blended Washington red composed of cab, Syrah, cab franc and merlot. Fruit forward with soft tannins and varied spice notes $9
501 Sherman Ave. Open Mon,Tue,Wed,Thu,Fri,Sat
1400 N. Meadowwood Ln. Open Mon,Tue,Wed,Thu,Fri,Sat
DAS STEIN HAUS
Spokane’s authentic German pub and eatery. NORTH SPOKANE
FIRST COURSE Bratwurst Handmade house sausage served with stone ground and Dijon mustard |GF
Pretzel Fresh baked, soft pretzel served hot with sweet stone ground mustard and creamy cheese sauce |V German Specialty Salad Mixed greens, beets, cucumber and German potato salad with balsamic dressing SECOND COURSE Rouladen Thinly sliced beef stuffed and rolled with bacon bits, red onion, pickle and German mustard, slowly cooked and served with home-made German spatzle and red cabbage
s e s r u o 3 C of Delicious
Cordon Bleu Pork tenderloin stuffed with prosciutto ham, ham and smoked Gouda cheese and then breaded and baked. Served on a bed of veal demi-glace home-fried potatoes and house vegetables Schweinebraten Tender, juicy, bone-in pork roast with peppercorn sauce, served with garlic mashed potatoes and house vegetables
Serving up the latest on the culinary scene since 1993
THIRD COURSE Apfel Strudel Thin pastry baked with apples, walnuts and raisins. Served hot with whipped cream Black Forest Cake Layered chocolate, cream, cherry cake German Chocolate Cake Cocktail Vodka, coconut rum, hazelnut liqueur
DRINK LOCAL Arbor Crest Cliff House Red A medium-bodied wine with layers of spicy oak, red currant, cedar and black raspberry flavors. $6
(509) 326-2214 1812 W. Francis Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
SEE OUR LISTING FOR OUR FULL IRW MENU
BEST BEER BAR & PUB FOOD
@MANITOTAPHOUSE 3011 S. GRAND BLVD. | (509) 279-2671 MANITOTAPHOUSE.COM 11AM - 10PM SUN-THURS | 11AM - MIDNIGHT FRI & SAT
INLANDER RESTAURANT WEEK 2018 43
Casual dining on the water’s edge of Lake Coeur d’Alene.
Local. Seasonal. Fresh. Located in the cherished Audubon Park neighborhood.
Come enjoy Coeur d’Alene’s
HOTTEST NEW RESTAURANT
FIRST COURSE Oyster Half-Shell Trio Three different Washington Coast oysters on the half-shell with traditional accompaniments |GF|DF
FIRST COURSE Caesar Salad Romaine, grilled lemon, garlic confit, Parmesan crisp and Caesar dressing |GF
Smoked Salmon Crepes with Warm Shaved Fennel and Bacon Salad Filled with mild spiced cream cheese topped with Walla Walla black-walnut smoked salmon, and a shaved fennel salad with warm bacon vinaigrette
Fresh Garden Salad Mixed field greens, tomatoes, cucumber and Parmesan cheese |GF
Roasted Garlic and Chickpea Stuffed Mini-Pepper over Wilted Spinach Palouse-grown chickpeas mashed with roasted garlic and stuffed in mini-bell peppers, oven-roasted and served over wilted spinach, balsamic caramelized onion and drop peppers |GF|V|DF
SECOND COURSE Grilled Steelhead Parsnip puree, roasted root vegetables, fingerling potatoes and brown butter sage sauce |GF
SECOND COURSE Montana Grass Fed Braised Bison Montana bison braised with fresh herbs and red wine. Accompanied by baby carrots, sweet onion, celery, mushroom and potatoes in rich jus around horseradish mashed cauliflower Grilled Sturgeon Huckleberry Spinach Salad Grilled Idaho sturgeon atop baby spinach tossed with curried cashews, shaved red onion, blue cheese and Idaho huckleberries |GF Northwest Wild Mushroom Stuffed Tomato British Columbia hot house tomato stuffed with wild Northwest mushrooms, Washington lentils, and St. Maries wild rice with roasted fresh asparagus |V THIRD COURSE Pots de Creme Trio Chocolate and huckleberry pots de creme with creme brulee |GF
Pork Rillette Tarragon aioli and smoked tomato jam |DF
Grilled 8 oz Shoulder Tenderloin Carrot puree, pancetta and brussels sprout hash and rosemary demi-glace |GF Pan-Roasted Chicken Breast Piccata Sun-dried tomato polenta cake, garlic sauteed seasonal vegetables and blistered tomatoes THIRD COURSE Chocolate Almond Pot de Creme Rich chocolate custard, topped with sea salt |GF Creme Brulee Traditional vanilla custard topped with caramelized sugar, served with berry compote, whipped cream and mint |GF Sticky Toffee Pudding Mascarpone ice cream, bourbon caramel
DRINK LOCAL Robert Karl Cellars Claret $9.5
Poached Pear with Sorbet Champagne poached Washington pear with housemade huckleberry sorbet |DF|GF Dockside Cheesecake Housemade cheesecake served with Wild Idaho huckleberry or Walla Walla Klicker Farms strawberry sauce
Open Tues-Sat 2:30pm-10pm 2360 N Old Mill Loop, Riverstone, Cd’A martinotuscangrill.com • 208.930.1464
DRINK LOCAL Wheat Berry Smash Cocktail Dry Fly 100% Wheat whiskey, muddled berries, mint leaves, blackberry liqueur, lemon juice and lemonade topped with soda. $9 (208) 666-5799 RESERVATIONS RECOMMENDED
Coeur d’Alene Resort, 115 S. 2nd St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
3315 W. Northwest Blvd. Open Tue,Wed,Thu,Fri,Sat,Sun
DURKIN’S LIQUOR BAR
Swank diner, liquor bar and speakeasy serving fancy classics and craft cocktails.
A larger-than-life sports restaurant, offering upscale pub fare.
44 INLANDER RESTAURANT WEEK 2018
Delicata Doughnuts Flash-fried delicata squash, red pepper flake spiced honey, toasted pepitas, lemon zest, whipped mascarpone. |V
Cous Cous Spinach Salad Herb balsamic vinaigrette, cous cous, spinach, tomato, craisins, cucumber |V|DF
Parsnip & Oca Root Salad Parsnip, oca root, Cara Cara orange segments, Kalamata and Castelvetrano olives, scallions, radicchio, lemon oil. |V|GF|DF
Broccoli Chicken Cakes Marinated shredded chicken, broccoli, cheddar jack cheese, served with pepper jack fondue
SECOND COURSE Elk Meatloaf Grilled hearty meatloaf, celery root, apple and smoked Gouda whipped potatoes, chipotle blackberry ketchup, micro green salad.
SECOND COURSE Cauliflower Shepherd’s Pie Cauliflower, onions, leeks, peas, carrots, herbs, cream sauce, sweet potatoes, Parmesan cheese |V
Sockeye Salmon Pan seared, confit fingerling potatoes, honey lavender beurré blanc. |GF
Smoked Pork and Shrimp Sandwich Hoagie roll, house-smoked pork loin, shrimp, garlic butter, horsey jalapeño slaw, pickled red onions, served with EPIC fries
Stuffed Angolotti Smoked cauliflower-filled hand-made pasta, carrot puree, pea shoot salad, orange segments. |V
Steak Wrap Shredded romaine lettuce, caramelized onions, bleu cheese crumbles, bell peppers, house-smoked blue cheese dressing, spinach flour tortilla, served with EPIC fries
Madeleine’s Double Chocolate Hazelnut Tart Whipped chocolates, brandy, orange zest, toasted hazelnuts, whipped cream quenelle.
W 9105 US 2 • SPOKANE WA • 747-5579
FIRST COURSE Jalapeño Corn Chowder Cream based soup with potatoes, jalapeños, corn, celery, onions |V
Stout Float Chronic Porter Stout by Perry Street Brewing and Doma Roasting Company served with vanilla ice cream.
Featuring Steak and Wild Game
FIRST COURSE Pimento Cheese Arancini Rice balls filled with pimento cheese, coated in bread crumbs and fried, served with baby greens, Mama Lil’s coulis. |V
THIRD COURSE Banana Rum Layer Cake Rum-soaked banana cake, mascarpone cream, caramelized banana.
DRINK LOCAL Normandie Club Sous vide coconut bourbon, apple brandy, spiced almond Demerara, Skidmore Alchemy Bitters, Angostura, dried apple. $11
(509) 863-9501 415 W. Main Ave. Open Mon,Tue,Wed,Thu,Fri,Sat
THIRD COURSE Rocky Road Brownie Toasted marshmallow, candied almonds, chocolate sauce Green Apple Tart Caramel ice cream, English toffee Peanut Butter Pie Dark chocolate, spiced peanuts, chocolate cookie crust
DRINK LOCAL Dry Fly Port Finished Old Fashioned $5.5
(509) 481-2122 Northern Quest Casino, 100 N. Hayford Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
FIRE ARTISAN PIZZA & SEAFOOD
Featuring fresh pasta, pizza and pastries in a casual, cozy environment.
Artisan Pizza and Fresh Seafood.
FIRST COURSE Smoked Salmon Tortellini Fresh-made tortellini filled with house-smoked salmon, tossed in a lemon and butter sauce.
FIRST COURSE Mixed Crudo Italian-style raw fish; tuna, sea bass, kanpachi (greater amberjack) and salmon, topped with shiso leaf, capers, olive oil and sea salt |GF|DF
Lamb Meatballs Lamb meatballs baked in our marinara sauce with Parmesan cheese.
Salmon, Cream Cheese and Purple Rice Sandwich Topped with tobiko, green onion, drizzled with wasabi dressing |GF|DF
Caesar Salad Fresh romaine tossed with Caesar dressing, Parmesan cheese and housemade croutons; anchovies upon request. |V|GF
Spinach Salad Leafy greens and spinach tossed in raspberry vinaigrette with dried cranberries, candied pecans and Gorgonzola cheese. Dairy-free and vegetarian option without Gorgonzola cheese |GF
SECOND COURSE Beef Tenderloin Filet mignon with a Madeira wine demi-glace served with savory leek and bacon bread pudding. Lobster Carbonara Fresh-made fettuccini with lobster, peas, pancetta and parmesan cheese. Duck Breast Pan-seared duck breast with a port wine syrup, served with ratatouille risotto. |GF THIRD COURSE Peanut Butter Profiteroles Cream puffs filled with peanut-butter ice cream and drizzled with a rich chocolate fudge. |GF Lemon Lavendar Cheesecake Velvety lemon, marscapone cheesecake with lavender on a graham cracker crust. Dark Chocolate Turtle Torte Chocolate decadence cake and caramel mousse covered in a rich, dark chocolate ganache, drizzled with caramel sauce and topped with candied pecans. |GF
SECOND COURSE Greenhaüs Pizza Olive oil, roasted garlic, mozzarella-provolone mix, artichoke hearts, roasted red peppers, spinach, Kalamata olives, mushrooms, red onion, goat cheese, finished with cherry tomatoes and cracked black pepper. Vegetarian option without goat cheese Meat Pizza Red sauce, mozzarella-provolone mix, pepperoni, salami, Kansas City bacon and sausage
Bittersweet Chocolate Chip Cookie With vanilla ice cream Cider Float With vanilla ice cream
125 S. Wall Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
816 W. Sprague Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
FLEUR DE SEL
Casual, yet elegant, with a view of the valley.
Our food is fashioned of remembrance of nostalgic items with a modern twist. FRENCH
FIRST COURSE Crab Acras Antillais Caribbean-style fritters with rock crab served with a chili yogurt dipping sauce
FIRST COURSE Pea Salad Tillamook sharp cheddar, smoked bacon, sunflower seeds and green onions
Foie Gras Panna Cotta La Belle Farm Hudson Valley foie gras served with bacon jam and housemade brioche
Tomato Soup Smoked tomatoes, orange, rosemary and grilled cheese crouton
63 Degree Egg Salad Local EGA Farms egg cooked at 63 degree Celsius, served over a warm red cabbage gastrique and micro greens on a buckwheat blini and topped with a tarragon vinaigrette |V|GF
SECOND COURSE Frito Pie Corn chips piled with housemade chili, ranch cream, pickled jalapeños, sharp cheddar and green onion
SECOND COURSE Smoked Duck Breast Cured, house-smoked then cooked sous vide duck breast served over a fricassée of fennel, sun dried tomatoes and fingerling potatoes, finished with green peppercorns and balsamic demi-glace Coulibiac Wild Alaskan coho salmon baked in puff pastry with a duxelle of mushroom and spinach served with a lobster cream sauce Veal Gratinée “Franc comtoise” Thin 4 oz veal cutlet topped with smoked Black Forest ham, gratinée with a Mornay sauce and Comté cheese served with sweet glazed Brussels sprouts THIRD COURSE Petits Fours One bite size of each: chocolate caramel topped with fleur de sel, four spices cheesecake filled Parisian macaron and chocolate pecan givrettes |GF The Admiral Housemade orange sorbet served with a splash of Cointreau liquor and a coriander meringue |GF|DF Dark Velour on White Chocolate White chocolate mousse coated with a dark chocolate flocage velour, blackberry coulis |GF
Deviled Eggs Smoke infused yolks, chili maple sauce and applewood bacon |DF
Unicorn Mac n’ Cheese Cavatappi pasta tossed in three-cheese goodness and baked golden brown |V Cast Iron Pork Chop Honey and thyme brined chop, Gouda mac and cheese, maple mustard and bacon-braised kale THIRD COURSE Old Fashioned Warm orange coffee cake, housemade bourbon ice cream and cherry whipped cream Stout Chocolate Cake Cherry ganache, sour-cream ice cream and crisp cookie Beautiful Chocolate (Cocktail) Hot chocolate with brandy, orange brandy, chocolate bitters, whipped cream
DRINK LOCAL Berry Eclipse Cider brewed in Coeur d’Alene with an exciting mix of strawberry, blueberry and elderberry, combining for a smooth and crisp finish. $6
DRINK LOCAL Up North Honey Ginger Drop Up North Distillery (Post Falls) honey spirit, Dr. McGillicuddy’s vanilla and housemade ginger syrup. $6.50
(208) 777-7600 4365 Inverness Dr. Open Mon,Tue,Wed,Thu,Fri,Sat
6314 N Ash Street • Spokane
THIRD COURSE Fresh Mango Sticky Rice Fresh mango, purple sticky rice and sweet coconut milk cream with toasted coconut
DRINK LOCAL Iron Goat Brewing Brick and Steel IPA. $4
Shrimp Tempura Roll Shrimp tempura, crab, avocado and cucumber, drizzled eel sauce, scallion
DRINK LOCAL Myropa Red Our custom red wine created for us by Coeur d’Alene Cellars. $9.50
Sourcing everything regionally with an emphasis on sustainability for the future.
(509) 309-3698 110 S. Monroe St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
MAKE IT A BEER DINNER! WITH JJ’S AND PERRY STREET BREWING PARTNERING UP, YOU WON’T WANT TO MISS WHAT’S ON OUR MENU! BBQ AND BEER, YOU CAN’T GO WRONG! 8801 N. INDIAN TRAIL RD. • JJSTAPANDSMOKEHOUSE.COM • 509.467.4267 INLANDER RESTAURANT WEEK 2018 45
GRILLE FROM IPANEMA
The Inland Northwest’s premier Brazilian churrasco steakhouse.
Delivering diverse, from-scratch cuisine in a casual setting for over 24 years!
FIRST COURSE Aipim Com Bacon A common ingredient in a tropical, Brazilian diet, traditionally cooked into Yuca fries
FIRST COURSE Kurobuta Pork Belly Marinated, braised, roasted then glazed. Served with a picante tomato marmalade.
Sopa de Fejao com Calabreza Savory black bean soup with Brazilian sausage
Ahi Tuna Tartar Beautiful ahi mixed with lime juice, apple, mint, pine nuts and spices. Served with fresh sesame crackers.
Pastel de Palmito Deep fried pot stickers filled with hearts of palm SECOND COURSE Full Churrasco Experience Gauchos serve our unlimited savory, mesquite-fired grilled meats plus hot, glazed pineapple and grilled vegetables from large skewers, and unlimited salad bar with fresh fruit, salads and hot side dishes Brazilian Marinated Shrimp Shrimp marinated in a flavorful Brazilian marinade and then cooked over a mesquite fired grill, served with two choices of salad and three choices of hot sides
Fresh Calamari That’s right...fresh. Amazing flavor and texture. Served with two great accompanying sauces. SECOND COURSE Flame Grilled Beef Shoulder Tender Tender beef with shiitake mushrooms, bacon and Gorgonzola butter. Served with garlic fries. Salmon Cake and Prawns with Lobster Sauce Alaskan salmon cake, Gulf Coast prawns and lobster sauce, served with rice pilaf.
Filet Mignon Skewer Fire-grilled filet mignon served with two choices of salad and three choices of hot sides
Tandoori Chicken Spicy marinated breast of chicken served with pineapple and mango chutney and rice pilaf.
THIRD COURSE Quindim Quindim is a popular Brazilian baked dessert made from sugar, eggs, and coconut - dense, intensely sweet and very addictive!
THIRD COURSE Huckleberry Ice Cream Local huckleberries and Madagascar vanilla beans make for one great ice cream. Served with a semi-sweet chocolate cookie.
Brigadeiro A famous Brazilian chocolate candy, the Brigadeiro is made from condensed milk, cocoa powder, butter and chocolate sprinkles
Grand Marnier Creme Brulee This orange liqueur-flavored creme brulee is served with candied orange and an almond and vanilla tuile cookie.
Mousse de Maracuja Mousse de Maracuja is made with a Brazilian delicacy, passion fruit
Chocolate Sin A rich flourless chocolate cake served with raspberry sauce and chantilly cream.
DRINK LOCAL Ipanema Black Our in-house signature Dark Brazilian Ale made locally by Mad Bomber Brewing. Likened to the authentic Brazilian beer Xingu, it has a hint of caramel, chocolate and burnt wood flavors. $6
DRINK LOCAL Dry Fly Spicy Bloody Mary Made from Chef David’s blend of rooftop-grown habanero, ghost chili and Thai peppers infused into Dry Fly’s amazing vodka. $6
2330 N. Old Mill Loop Open Mon,Tue,Wed,Thu,Fri,Sat
401 W. Main Ave. Open Tue,Wed,Thu,Fri,Sat,Sun
INLAND PACIFIC KITCHEN
IRON GOAT TAP ROOM & KITCHEN
Progressive, chef-driven, open-concept kitchen with seasonally inspired menus.
A craft brewery and kitchen with an elevated culinary focus.
FIRST COURSE Roasted Cauliflower Blistered corn, spiced buttermilk
Roasted Yam Coconut laurel crèma, banana chip Smoked Borscht Cucumber, dill, crème fraîche, scallion SECOND COURSE Pork Loin Gratin, fennel, shallot braised kale, pomegranate molasses Chicken Leg Gratin, fennel, shallot braised kale, arugula pesto Charred Parsnip Gratin, fennel, shallot braised kale, orange reduction THIRD COURSE Smoked Vanilla Gelato Candied almonds Cheesecake Mousse Candied almonds, passion fruit pearls
FIRST COURSE Cream of Mushroom and Swiss Soup Puree of mushroom and Swiss with truffle oil, fresh thyme and spent-grain toast |V|GF
Roasted Beet Salad Roasted beet salad with arugula, goat cheese, pistachio aillade and sour-beer gastrique |V|GF Arancini Fried risotto balls with prosciutto, romesco, grated Parmesan Reggiano and parsley SECOND COURSE Sweet Potato Curry Sweet potato curry with herbs, brown rice and coconut milk reduction |GF|V|DF Bratwurst and Pickles Housemade garlic and sage bratwurst, assorted house pickles and Goatmeal Stout mustard
Bread Pudding White chocolate curry, pomegranate
Spaghetti Carbonara Spaghetti Carbonara with English peas, pancetta, black pepper, Parmesan Reggiano and cured egg yolk
DRINK LOCAL Bridge to Manhattan Dry Fly Bourbon 101, smoked sweet vermouth, chocolate mole bitters. $14
THIRD COURSE Vanilla Creme Brulee Vanilla custard, soft peanut brittle and blackberry coulis |GF Goatmeal Stout Tiramisu Goatmeal Stout tiramisu with candied sugar and coca Beer Float French vanilla ice cream floated atop beer of your choice. Root beer also available.
DRINK LOCAL Paul’s Pale Ale American Pale Ale $5.50
Open Daily | Full Bar 818 W. Sprague Ave | 290-5763 9602 N Newport Hwy, | 467-0292 NudoRamen.com
46 INLANDER RESTAURANT WEEK 2018
(509) 464-6541 304 W. Pacific Ave. Open Wed,Thu,Fri,Sat
(509) 474-0722 1302 W. Second Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
JJ’S TAP & SMOKEHOUSE
A lively, regionally inspired Italian restaurant. The real magoo.
Family friendly, locally owned neighborhood BBQ Restaurant with 22 taps.
FIRST COURSE Duck Liver Mousse Pate Blackberry jelly, cornichons
Grilled Mackerel Smoked paprika aioli, pickled peppers, celery salad |GF
FIRST COURSE Perry St. Clams. 1/2 lb of fresh clams sautéed with PSB NW pale ale, butter, garlic, shallots, cherry tomatoes and De Leon’s chorizo. Served with garlic toast.
Potato Bacon Corn Chowder A cup of creamy potato bacon PSB corn chowder with smoked ham, served with a buttery dinner roll.
Italian Ricotta and Spinach Malfatti Crispy sage, brown butter, ParmigianoReggiano |V SECOND COURSE “Strata” Savory Bread Pudding Caramelized onions, butternut squash, Gruyere, broccoli, wild mushroom sauce |V Pan Seared Sole Salmon quenelle, creamy potato aligoté, Florentine spinach, leek fondant Grilled Pork Steak Creamy polenta, smoked tomato jam, salsa verde, grilled broccoli |GF THIRD COURSE Caprese Chocolate Torta Chocolate cake, pistachio ice cream |GF
Charbroiled Caesar Salad Fresh grilled romaine lettuce, parmesan cheese, Caesar dressing, house baked rye garlic croutons and a charbroiled lemon wedge. SECOND COURSE Smoked BBQ Beef Brisket Certified local Angus beef brisket, smoked low and slow for 12+ hrs. Served with PSB BBQ sauce, skillet baked cornbread topped with jalapeño honey butter and macaroni and cheese. |DF 1/2 Rack St. Louis Style BBQ Ribs Six meaty pork ribs smoked low and slow over NW apple wood. PSB BBQ sauce, fresh apple coleslaw and smoked BBQ beans. 8 oz Choice Top Sirloin Local Angus beef, topped with mushroom demi-glace, bleu cheese crumbles and crispy fried onions. Served with garlic mashed potatoes and grilled asparagus.
Italia Tiramisu Italian trifle, mascarpone, lady fingers, espresso Ice Cream Sundae Vanilla ice cream, housemade salted caramel and french chocolate sauce, walnuts |GF
SPOKANE’S ORIGINAL STEAKHOUSE NO PRETENSE, ALL PERFECTION.
THIRD COURSE Doma Chronic Coffee Sundae PSB Doma Chronic Coffee Nitro Porter with a scoop of vanilla ice cream, topped with a Dry Fly whiskey caramel sauce and crispy bacon bits.
DRINK LOCAL Alps Coffee Italian dark chocolate and hazelnut liqueur, local Roast House hot coffee, whipped cream. $10
German Chocolate Cake Fresh sliced German chocolate cake, made with a PSB Porter chocolate ganache sauce. (Try with Doma Porter) Scratch-Made Bread Pudding Bread pudding, served with a scoop of Tillamook French vanilla ice cream and fresh mint. (Try with PSB Fruit Sour)
DRINK LOCAL PSB of Your Choice Pint of any Perry St. craft beer only $5
144 S. Cannon St. Open Tue,Wed,Thu,Fri,Sat
8801 N. Indian Trail Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
LANTERN TAP HOUSE
Casual environment, large wine and beer selection, craft made cocktails.
Home-style comfort food in a relaxed neighborhood atmosphere.
FIRST COURSE Seafood Crustini Creamy mix of crab and shrimp with a tangy kick atop crisp crustini, garnished with English cucumber, avocado and lemon.
FIRST COURSE Deep Fried Chili Mac A deep-fried mac and cheese ball covered in the Lantern Tap House’s signature pulled-pork chili
Classic Caesar Salad Fresh romaine, shaved Parmesan, housemade croutons, tossed lightly in our Caesar dressing.
Hummus Plate Pesto hummus, beet hummus and garlic hummus surrounded with cucumbers, tomatoes, carrots for multiple flavor combinations
Seaside Fries Medium cut potato, sea salt and a dusting of pecorino-Romano cheese. |V
Pub Poutine The Lantern’s fresh-cut pub fries covered in our new breakfast gravy topped with cheese curds
SECOND COURSE Three Little Pigs Gnocchi Small potato dumplings, light cream sauce. Pig #1: wild boar sausage; pig #2: bacon bits; pig #3: pork tenderloin, fresh herbs, mushrooms all diced, finished with Pecorino-Romano.
SECOND COURSE Fish and Chips The Lantern’s most popular item because of its fresh, in-house battered cod and hand-cut pub fries
Filet Mignon and Shrimp 3 oz. filet mignon, the most tender of steaks, topped with grilled shrimp and served with baked potato and fresh vegetables.
Cuban Ham marinated in orange juice, our classic pulled pork, Swiss cheese, mustard, pickles all pressed into one amazing sandwich
Marrakesh Express Slow-cooked braised tender lamb shoulder, savory Moroccan spices, rustic veggies served with basmati rice and dried apricots.
Beyond Burger The first of its kind in Spokane, the beyond burger is a vegan burger made out of pea protein, created to taste and look just like a traditional burger patty |V
THIRD COURSE Champagne Sorbet Sundae Start with a martini glass, add Brain Freeze Raspberry Sorbet, fresh raspberries, whipped cream and sprinkle with Pop Rocks. BAM!
THIRD COURSE Deep Fried Cheesecake Balls A flavorful raspberry cheesecake ball, deep fried and sprinkled with powdered sugar for the perfect way to end a meal
Flourless Dark Chocolate Cake ALL chocolate ALL the TIME, with fresh raspberries. Rich! |GF
Sour Orange Pie Our take on the key lime pie, but with an orange zest
St. Louis Gooey Butter Cake Chef Debbie is from St. Louis. Mom made this for her as a child. It’s from the 1930s when a St. Louis baker reversed proportions with his ingredients and “Gooey Butter Cake” was born.
DRINK LOCAL Bridge Press Cellars Evil Queen Sassy Washington red blend. $6 glass / $22 bottle or $10 off any bottle of Washington or Oregon wine
(509) 448-0887 2013 E. 29th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
SPENCER’S CAPTURES THE AURA YOU’D EXPECT FROM A CLASSIC, PURELY AUTHENTIC STEAKHOUSE. JOIN US IN DOWNTOWN SPOKANE, RIGHT ON THE RIVER, AND DELIGHT IN THE HIGHEST QUALITY, LOCALLY SOURCED, NATURAL STEAKS AND CHOPS. DINE AT SPOKANE’S ORIGINAL STEAKHOUSE FOR A DISTINCTIVELY MEMORABLE EXPERIENCE. SPENCERSFORSTEAK SAND CHO PS.COM 322 N. SPOK ANE FAL L S CO U RT, SPO K ANE , WA | 509.744.2372
CorkHouse Kitchen + Bar
After Dinner Drink Sometimes a meal is better ended with a good nightcap. A mix of Borghetti coffee liquor, Fernet, Kerry Gold Irish cream liquor and topped with shaved chocolate
DRINK LOCAL Iron Goat Brewing Rotating selection. $5
(509) 315-9531 1004 S. Perry St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
1400 N Meadowwood Ln | Liberty Lake | 922-4210 | corkhouse.net Like us on Facebook for upcoming events & daily specials!
INLANDER RESTAURANT WEEK 2018 47
A quaint and comfortable bistro offering freshly prepared, regionally sourced food.
Longhorn has been serving BBQ in the Spokane and surrounding area for over 60 years.
FIRST COURSE Bistro Salad Gorgonzola, figs, toasted almonds, balsamic vinaigrette
FIVE STAR DIVE BAR
Spinach Salad Goat cheese, pine nuts, warm caramel bacon dressing Roasted Beet Salad Butter lettuce, lentils, Point Reyes Blue, roasted shallots, maple vinaigrette SECOND COURSE Vegetable Cassoulet Lentils, butternut squash, kale, Brussels sprouts, Kopanisti, feta Island Sweet and Sour Jumbo Meatballs Grilled fresh pineapple and poblano peppers, yakisoba noodles Slow Braised Pork Ragout Roasted pork sausage, mashed Olsen Farm Yukon Gold potatoes, Parmesan crust THIRD COURSE Warm Seasonal Fresh Fruit Cobbler With vanilla ice cream
FIRST COURSE Longhorn’s Famous German Sausage A taste of our German sausage served with your choice of sauce. |GF|DF Cowboy Dip Creamy artichoke and roasted jalapeño dip, served with corn chips. |GF Fried Pickles Hand-dipped, breaded and fried to a golden brown, served with our house ranch. |V SECOND COURSE Brisket Platter Our smokey brisket that has been barbecued for 13+ hours, drizzled with our Texas Bold BBQ sauce, served with your choice of sideboard. |GF|DF Fire Roasted Rib Eye 12 oz rib eye, grilled to your specifications. Drizzled with our Fire Roasted BBQ sauce and finished with sauteed bacon and cherry tomatoes. |GF|DF
Bucket O’Love A heap of tiny chocolate cakes Pumpkin Bread Pudding Cinnamon whipped cream, whiskey syrup
Longhorn Rib Platter All of our famous Longhorn ribs on one platter, including rib tips, St. Louis ribs and baby backs, served with our famous barbecue sauces and your choice of a sideboard. |GF|DF
DRINK LOCAL Robert Karl Claret $9
THIRD COURSE Mixed Berry Cobbler Mixed berries topped with a biscuit crust.
SPOKANE’S BEST BURGER The Backyard Burger
Cheesecake Home-style cheesecake topped with a raspberry and white chocolate drizzle. Brownie Bite Rich fudge brownie with a sprinkle of powdered sugar.
A JUICY NORTHWEST BEEF BURGER SMOTHERED IN AMERICAN CHEESE, CARAMELIZED ONIONS, TOPPED WITH BIBB LETUCE, TOMATO, AND MAYONNAISE ON A BRIOCHE BUN, AND SERVED WITH OUR SIGNATURE SIDE OF FRIES
1811 W. Broadway, Spokane, WA • 509-822-7338 Open 7 Days A Week www.backyardspokane.com
DRINK LOCAL No-Li Brewhouse One tap that is dedicated to Spokane’s most popular beer. $6.50
4241 Cheney-Spokane Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
LINNIE’S THAI CUISINE
Created from scratch with the freshest ingredients with your health in mind.
See our complete IRW menus on our FB page.
Full Vegetarian/Vegan menu 21 Meat menu $31 $
FIRST COURSE Egg Rolls Deep-fried delicious egg rolls. Choose between veggie or pork. Served with sweet chili sauce. |V|DF
Cream Cheese Wontons Finely chopped onions, bell peppers and cucumbers mixed into cream cheese, stuffed into a wonton wrapper and deep-fried. Served with sweet chilli sauce.
2315 N. Argonne Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun WEST SPOKANE
7611 W. Sunset Hwy. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Thai Pork Dumplings Seasoned pork within an open-faced wonton, served crispy or steamed |DF SECOND COURSE Pra Rum Long Song Stir-fried chicken with spinach and topped with our delicious house peanut sauce. May substitute with tofu instead of chicken. |V Phad Thai Stir-fried rice noodles with egg, bean sprouts, onion and your choice of protein (chicken, beef, pork, tofu). Topped with peanuts and a lime. |GF Thai Fried Rice Your choice of protein (chicken, beef, pork, or tofu) stir-fried with egg, broccoli, cabbage, tomatoes, cucumbers, pineapple and seasoned rice. |GF THIRD COURSE Coconut Ice Cream with Black Rice Coconut ice cream topped with warm black rice, caramel and coconut milk. Thai Fried Bananas with Coconut Ice Cream Deep-fried Thai bananas served with coconut ice cream, caramel and coconut milk. Huckleberry Heaven Vodka, huckleberry syrup, cream and soda.
Click on the Everyone Eats tab on the Inlander Restaurant Week website to learn more about supporting Second Harvest.
DRINK LOCAL Twelve String Brewing Batch 201 IPA. $5
EatCentralFood.com • (509) 315-8036
48 INLANDER RESTAURANT WEEK 2018
1301 W. Third Ave. Open Mon,Tue,Wed,Thu,Fri,Sat
MACKENZIE RIVER PIZZA, GRILL & PUB
Neighborhood fine dining, proudly supporting our local food community.
Menu features an incredible array of delectable dishes, always flavorful & fresh.
FIRST COURSE Butternut Squash Bisque Finished with spiced pumpkin seeds |V|GF
Luna Salad Candied walnuts, Craisins, Gorgonzola, red onion, Luna vinaigrette |V|GF|DF
FIRST COURSE House Salad Fresh greens, diced pears and crunchy Grape Nuts with your choice of dressing.
Salmon Charcuterie House-cured salmon lox, smoked salmon, salmon mousse, lemon-dill cream cheese, brioche crostinis
Caesar Salad Romaine, shredded Parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request.
SECOND COURSE Poached Prawns Paired with a butternut squash succotash, white bean puree, lemon oil, arugula |GF
Soup of the Day Signature soups made from scratch daily.
Crispy Pork Cutlet With roasted red potatoes, pickled apple, onion, sunflower shoots, sauerkraut reduction Farro Risotto With sauteed mushrooms, toasted almonds, arugula |DF|V|GF THIRD COURSE Petit Fours Chocolate truffle, madeleine, pistachio cherry biscuit, citrus kiss Limoncello Strawberry Sorbet Housemade and aged Limoncello and strawberry sorbet with strawberry compote. *Contains alcohol |GF Luna Chocolate Bar Milk crumble, aerated milk chocolate, toasted hazelnut, ganache, dark chocolate shell |GF
SECOND COURSE Baked Ziti Spicy Italian sausage, velvety blush sauce, basil-ricotta and penne, topped with mozzarella and Parmesan and baked to perfection. Chorizo Meatball Skillet Spicy chorizo meatballs baked in hearty ranchero sauce, topped with avocado sour cream, queso fresco, cilantro and an over-easy egg. Baja Fish Tacos Two flour tortillas with spicy grilled or breaded cod fillets, pineapple salsa, arugula and avocado sour cream. Served with blue tortilla chips and house salsa. THIRD COURSE Kentucky Bourbon Bites Bourbon-dipped pound cake deep-fried and dusted with powdered sugar. Served with caramel bourbon and raspberry dipping sauces. Mud Pie Coffee ice cream with almonds and fudge on a chocolate cookie crumble crust.
DRINK LOCAL Robert Karl Claret 2013 Red Wine, Horse Heaven Hills. $13
Mack Lovin’ Gooey chocolate chip cookies in a piping hot skillet with vanilla ice cream and chocolate sauce.
DRINK LOCAL No-Li Brewhouse Born & Raised IPA. $5
5620 S. Perry St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
MAMMA MIA’S The taste of true Southern Italy, made from scratch! NORTH SPOKANE
FIRST COURSE Homemade Minestrone Soup Featuring handmade meatballs with acini di pepe pasta
House Salad Romaine lettuce with cucumbers, olives and fresh asiago. Served with your choice of dressing House Caesar Salad SECOND COURSE Ravioli Palooza Choose from homemade and fresh: Meat, cheese, chicken, portabella mushroom or seafood. Served with choice of sauce; Meat, marinara, alfredo, pomodori, garlic and olive oil, vodka or pesto Handmade Papa Joe’s Pasta Fresh egg noodles, served with your choice of sauce:Meat, marinara, alfredo, pomodori, garlic and olive oil, vodka or pesto
405 W. Canfield Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE
9225 N. Nevada Open Mon,Tue,Wed,Thu,Fri,Sat,Sun SOUTH SPOKANE
2910 E. 57th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Rigatoni Alla Vodka Made from scratch! Tomatoes, heavy cream, butter, garlic, parmesan and finished with vodka. THIRD COURSE Spumoni Ice Cream Jerry’s Handmade Tiramisu Jerry’s Homemade Cannoli
DRINK LOCAL Mamma Mia’s Backdoor Reserve A special blend of red wines, crafted locally by Barili Cellars especially for Mamma Mia’s. $7
(509) 467-7786 420 W. Francis Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
the chefs INLANDER RESTAURANT WEEK 2018 49
MANITO TAP HOUSE
MARTINO TUSCAN GRILL
Industrial-chic tavern with sustainability ethos offering upscale pub grub.
Touching on all flavors throughout Italy; specializing in Tuscan cuisine.
FIRST COURSE Pork Rinds Fried pork skins, blue cheese powder, cayenne |GF Buffalo Cauliflower Buttermilk, buffalo sauce, cotija |GF|V
FIRST COURSE Pan Fried Calamari Calamari sauteed with garlic, chili flakes, white wine, and tomato |GF
Genovese Flatbread Pita bread baked with pesto, pears, and Gorgonzola cheese |V
Brisket Sliders Mesquite-smoked all natural brisket, brown sugar aioli, slaw SECOND COURSE Carne Asada Marinated ribeye cap, slaw, jalapeño jam, spicy sour cream, De Leon tortillas |GF Apple Wedge Baby iceberg, bacon, roasted walnuts, blue cheese, buttermilk dressing |GF
Goat Cheese Crostini Baked baguette topped with soft goat cheese and puttanesca sauce SECOND COURSE Pollo Al Foresta Grilled chicken flamed with Tuaca, wild mushrooms, garlic, rosemary, and finished with butter |GF Gnocchi Potato dumplings in a creamy roasted red pepper sauce
The Olmstead Sandwich Grilled chicken, bacon, stout aioli, fried jalapeño, pineapple, jack cheese, greens
Linguini Alla Checca Olive oil, garlic, fresh basil, and diced tomato in a light, zesty tomato sauce |GF|V|DF
THIRD COURSE Smore’s Brownie Sundae Chocolate ice cream, graham cracker, brownie, marshmallow brulee
THIRD COURSE Limoncello Tiramisu Lady fingers layered with a limoncello zabaglione
Bacon Bread Pudding Custard, vanilla ice cream
Panna Cotta Vanilla gelatin topped with an apple compote and a port wine reduction in a tuile cookie
Pave Chocolate torte, cayenne sorbet, cinnamon-vanilla caramel |GF
Hazelnut Chocolate Torte Almond, hazelnut, and walnut crumb crust filled with a chocolate ganache |GF
DRINK LOCAL Perry Street Brewing Juicy IPA. $6
DRINK LOCAL Mad Bomber Lonely Walk Brown Ale This brown ale showcases a complex grain bill with the hint of West Coast hop bitterness. $6
Join us for Restaurant Week HAPPY HOUR M-F 2PM-5PM
2808 E. 29TH AVE SPOKANE • 509-536-4745 SOUTHHILLGRILL.COM
3011 S. Grand Blvd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
2360 N. Old Mill Loop Open Tue,Wed,Thu,Fri,Sat
MAX AT MIRABEAU
Spokane Valley’s award-winning restaurant and lounge.
Come together over artisan cheeses, savory entrees, and indulgent desserts.
FIRST COURSE Cougar Gold and Washington Apple Salad Organic spinach, golden beets, Cougar Gold cheese, honey lavender vinaigrette |GF
Butternut Squash Bisque Spiced pecans, taro root crisp, creme fraiche |GF Mediterranean Sea Scallop Oregano, tomato, capers, feta, lemon zest, garlic butter |GF SECOND COURSE Wasabi Miso Marinated “Butcher’s Cut” Steak Red miso, wasabi, rice vinegar, coconut sweet potatoes |GF Cioppino with Kalamata Olive Toast Prawns, king crab, scallops, clams, mussels, aromatic tomato broth Thai Tofu with Coconut Yellow Curry and Jasmine Rice Spicy seared firm tofu, lychee nuts, bamboo shoots, shiitake mushrooms, leeks, ginger, bean sprouts, red bell pepper, winter squash, mango puree, cilantro, lime |GF
FIRST COURSE Wisconsin Trio Cheese Fondue Fontina, Butterkäse and Gorgonzola cheeses, white wine, sherry and shallots Classic Alpine Cheese Fondue White wine and garlic with aged Gruyère, Raclette and fontina cheeses with fresh lemon juice and nutmeg. Green Goddess Cheddar Cheese Fondue Lager beer, garlic and our Green Goddess, with our cheddar and Swiss cheese blend and black pepper. SECOND COURSE California Baby salad greens, Roma tomatoes, candied pecans and Gorgonzola with raspberry black walnut vinaigrette. The Melting Pot House Romaine-iceberg mix, cheddar, egg, tomatoes, croutons with peppercorn ranch dressing or house dressing. Caesar Romaine lettuce, Parmesan cheese, croutons and Parmesan-encrusted pine nuts, tossed with Caesar dressing.
THIRD COURSE Chocolate Hazelnut Truffle Tartlette Chocolate hazelnut crust, hazelnut mousse, chocolate ganache, huckleberry nage, candied hazelnuts |GF
THIRD COURSE Meat Lover’s Filet mignon, Old Bay chicken, teriyaki-marinated sirloin, andouille sausage.
Peach and Huckleberry Cobbler Peaches, huckleberries, sweet spice, shortbread, vanilla ice cream |GF
The Coastal Sesame-crusted ahi tuna, Atlantic salmon, Pacific white shrimp, chef-selected ravioli.
Grand Marnier Creme Brulee Crisp sugar crust, dragee orange peel |GF
The Vegetarian Marinated tofu, asparagus, wild mushroom sacchetti, artichoke hearts, featured ravioli.
DRINK LOCAL Mirabeau Blues Pale Ale Exclusive MAX brew by Twelve String Brewing Company featuring Chinook, Summit and Willamette hops. $5.50 or $3.50 at Happy Hour!
* All items can be prepared Gluten Free. Vegan options available
DRINK LOCAL Bond’s Vesper Martini Three parts Dry Fly gin, one part Dry fly vodka and a splash of Lillet Blanc. Shaken and served icy cold with a lemon twist. $10
(509) 924-9000 1100 N. Sullivan Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
50 INLANDER RESTAURANT WEEK 2018
(509) 926-8000 707 W. Main Ave., 2nd Floor Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Join us for Inlander Restaurant Week
Three Delicious Courses | $21 Dinner starting at 4pm
at Liberty Lake
1428 N. Liberty Lake Rd. | 509-924-1446
Post to #IRWRaveReviews and Sysco will feed a family.
FEBRUARY 22 - MARCH 3 You can help Second Harvest feed local families by going out to dinner! During Inlander Restaurant Week, post your Rave Review with hashtag #IRWRaveReviews on Twitter, Instagram or Facebook.
For every #IRWRaveReviews post, Sysco will donate 5 meals to Second Harvest.
InlanderRestaurantWeek.com INLANDER RESTAURANT WEEK 2018 51
MORTY’S TAP & GRILLE
NUDO RAMEN HOUSE
Neighborhood sports bar and grill.
Best ramen house in Spokane.
FIRST COURSE Morty’s Tots Potato fritters filled with our house cheese blend and seasonings, fried golden brown. Served with a smoky ranch dipping sauce.
Pea Salad Fresh sugar snap peas in a creamy dressing with tomatoes, bacon, onion and cheddar cheese. Bacon Bruschetta Crostinis Chopped fresh tomatoes with garlic, basil, olive oil and balsamic over a toasted baguette topped with Kansas City crispy bacon. SECOND COURSE Smothered Top Sirloin Sliced 8 oz. center-cut top sirloin smothered in caramelized onions and our housemade blue cheese sauce. Served with smashed red potatoes.
FIRST COURSE Crisp Salt and Basil Chicken Crisp chicken and crisp basil with sweet eel sauce toped with sesame seeds Pan-Fried String Beans Pan-fried string beans, fresh ginger garlic and sha cha sauce. Gluten-free option available |GF|V|DF Popcorn Shrimp Popcorn shrimp with sweet soy sauce, spicy mayo, topped with sliced jalapeño
Seafood Fettuccine Crab and prawns in our housemade Alfredo sauce tossed with fettuccine noodles and served with garlic bread.
SECOND COURSE Vegetable Ramen Fresh ramen noodles with broccoli, carrot, mushroom, baby bok choy, corn, in a soy sauce miso soup topped with green onion and cilantro. Gluten-free option available |GF|V|DF
Chicken Fried Steak Chicken fried steak and garlic mashed potatoes served with our housemade sausage gravy.
Ramen Burger Fresh Kobe beef patty, chicken or fried tofu, cheese, arugula and tonkatsu sauce served with ramen bun. Vegetarian option available
THIRD COURSE Ribbon Cake Chocolate and vanilla layer cake garnished with whipped cream and chocolate sauce.
Chicken Teriyaki Grilled chicken served with sweet teriyaki sauce, steamed broccoli and carrots. Vegetarian option available |V
Berry Sorbet Berry sorbet garnished with fresh berry compote. Vanilla Bourbon Float River City Vanilla Bourbon Beer with vanilla ice cream
THIRD COURSE Mochi Ice Cream Chocolate, vanilla, green tea, red bean, mango strawberry Sweet Rice Cake Rice cake with sweet milk
DRINK LOCAL River City Vanilla Bourbon Stout $5
Homemade Bittersweet Chocolate Chip Cookie
DRINK LOCAL Dry Fly Old Fashioned Dry Fly whiskey with bitters, fresh orange and maraschino cherries. $9
(509) 443-9123 5517 S. Regal St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
MULLIGAN’S BAR & GRILLE Modern cuisine with homestyle classics, in a family-dining atmosphere. COEUR D’ALENE
FIRST COURSE House Salad Mixed green salad with dried cranberries, walnuts and feta cheese and huckleberry-ginger vinaigrette. |GF Lobster Bisque Rich housemade lobster bisque topped with creme fraiche. Crab Cake Seared crab and shrimp cake with hollandaise and chili oil.
818 W. Sprague Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE
9602 N. Newport Hwy. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
SECOND COURSE Smoked Chicken and Rib Combo Spice-rubbed barbecue chicken paired with slow-smoked baby back ribs. Served with jalapeño macaroni and cheese, baked beans and coleslaw. Bistro Chicken Linguini pasta tossed in a white wine butter sauce with mushrooms, capers, artichoke hearts, onions and tomatoes, topped with grilled chicken. Finished with lemon, fresh basil and Parmesan cheese. Hickory Rubbed Salmon Sweet hickory-rubbed salmon topped with a huckleberry coulis, served with jasmine rice and seasonal vegetables. |GF
ips: ered dFi&shahnd&-cCuthFr ies Beer Batttter ed co In-House ba
e it’s fresh! popular item...becaus The Lantern’s most
THIRD COURSE White Chocolate Creme Brulee Essence of vanilla custard caramelized with raw sugar, finished with fresh berries and chocolate dipped gaufrette. |GF Chocolate Peanut Butter Mousse Layers of decadent chocolate and peanut butter mousse topped with fresh berries and mint. |GF Peach-Huckleberry Crisp Sweet peach-huckleberry filling topped with crisp cinnamon streusel, served with vanilla ice cream.
DRINK LOCAL Laughing Dog Brewing Huckleberry Cream Ale $4
make new ONES! Where friends meet &
ane 1004 S. PerRy St. Spok aphouse.com nt er nt 509.315.9531 • la
52 INLANDER RESTAURANT WEEK 2018
(208) 765-3200 506 W. Appleway Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Local makes it better. Order the local option, now on all restaurant week menus. RESERVATIONS RECOMMENDED
O’DOHERTY’S IRISH GRILLE
THE OVAL OFFICE
Family-friendly pub in the heart of downtown Spokane!
A romantic restaurant that serves Northwest cuisine with a foreign flair.
FIRST COURSE Erin’s Irish Stew Beef and sausage stew simmered slow with hearty vegetables.
FIRST COURSE Petite Gorgonzola Lamb Burgers Served with our tangy red cabbage slaw.
Patty’s Scottish Egg A hard boiled egg wrapped in mild sausage and deep fried. Served with a Dijon mustard dipping sauce.
Moroccan Spinach Salad Fresh spinach, cranberries and candied walnuts. Tossed in cinnamon balsamic vinaigrette and topped with shaved Parmesan cheese.
Pick a Draft!!! A good start to every Irish meal! Pick your favorite from one of our 16 drafts including local and rotating handles!
Skinny Secretaries “Skinny” asparagus spears, grilled and tossed in our garlic lemon sauce.
SECOND COURSE Fish and Chips Alaskan fish fillet, dipped in our Guinness beer-batter and deep fried. Served with our famous O’Doherty’s french fries, tartar sauce and coleslaw!
SECOND COURSE Chicken Ravioli Chicken, pancetta, red onions and cheese-filled ravioli smothered in our delicious three-cheese cream sauce.
Bangers and Mash Traditional pork sausage boiled in Guinness and then grilled. Served atop a pile of mashed potatoes and steamed cabbage.
Parisian Steak Thinly cut of angus rib-eye, grilled and served with au jus. Served with homemade French-style onion rings and fries.
Hooligan & Hannigan Spokane’s favorite Reuben sandwich 25 years and running! Tender, slow cooked corned beef, with sauerkraut and Swiss cheese all topped with Thousand Island dressing on grilled rye bread!
Grilled Lamb Chops Walnut and herb-crusted lamb chops with a reduced balsamic vinaigrette. Served with baked macaroni and cheese.
THIRD COURSE Galway-style Bread Pudding Traditional Irish dessert, served warm with a Celtic cream whiskey sauce. Chocolate Lover’s Brownie Warm brownie served with vanilla ice cream and drizzled with dark chocolate sauce! O’Doherty’s Irish Coffee Finish the night right with this twist on a Irish classic cocktail. Featuring a cup of hot 4 Seasons Coffee mixed with Irish cream and Irish Mist liqueur topped with whipped cream~Sláinte!
THIRD COURSE Coffee Creme Brulee Raci’s favorite!
NEW DOWNTOWN LOCATION NOW OPEN in river park square!
Voted “Best Italian” year after year!
JOIN US FOR RESTAURANT WEEK!
Lemon Cheesecake Homemade awesomeness! Chocolate Martini Vanilla vodka with Godiva white and dark chocolate liqueur. Give me Liberty...or give me a chocolate martini!!
DRINK LOCAL Post Falls Brewing Company Fat Lenny IPA. $4
DRINK LOCAL Whiskey Barrel Dam Cider Crisp dry cider. $6.25
CRAFT COCKTAILS • OPEN KITCHEN • BRICK OVENS gluten free options available
SPOKANE NORTH • (509) 484-4500 NOW OPEN! SPOKANE DOWNTOWN • 509-315-4175
525 W. Spokane Falls Blvd. Mon,Tue,Wed,Thu,Fri,Sat,Sun
620 N. Spokane St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
PALM COURT GRILL
PALOUSE BAR AND GRILL
An upscale American-style restaurant, serving steak, seafood and prime rib.
Come enjoy one of the newest additions to Spokane’s culinary revival.
FIRST COURSE Winter Squash Salad Baby spinach, roasted butternut squash, spiced pecans, feta, apple cider vinaigrette.
FIRST COURSE Caesar Salad Fresh romaine and kale tossed in our housemade Caesar dressing, topped with Parmesan cheese and crostini
Poached Pear and Peanut Brittle Salad Arugula, red wine poached pears, Davenport signature peanut brittle, blue cheese, sherry-maple vinaigrette.
Palouse Wedge Baby iceberg, fresh tomatoes, blue cheese crumbles, bacon, zesty fried garbanzo beans and tomato basil vinaigrette
Chef’s Signature Soup Scratch-made soup du jour or tomato bisque. Made fresh daily.
Sweet and Spicy Cheese Curds Flash-fried cheese curds tossed in salted caramel, topped with sauteed bacon and jalapeños, finished with Sriracha
SECOND COURSE Dungeness Crab Risotto Fresh Pacific Dungeness crab legs, roasted oyster mushrooms, garlic cream, lemon, Parmesan.
SECOND COURSE Pork Belly Coffee and Caribbean spice rubbed pork belly on pedestals of grilled cantaloupe and dragon fruit. Finished with a cider gastrique, micro greens and edible micro flowers. Our 2017 Restaurant Wars winner.
Miso-Glazed Mahi Mahi Shiitake dashi, Japanese pickles, green tea rice. Slow Cooked Short Ribs Boneless ribs, onions and mushrooms, Yukon mashed potatoes, seasonal vegetables, creamy pan gravy. THIRD COURSE Berry Tart Buttery tart shell, rich, creamy custard filling, juicy, ripe berries. Hot Fudge Profiteroles Light pastry, Häagen-Dazs ice cream, hot fudge. Hazelnut Chocolate Mousse Garnished with whipped cream and hazelnuts.
DRINK LOCAL Lilac City Lavandula Dry Fly gin, fresh lemon juice, Giffard creme de violette, Scrappy’s lavender bitters. $10
to-go party platters
Cougar Gold Mac n Cheese Elbow pasta tossed in our famous Cougar Gold cheese sauce, topped with pork shoulder lardons, grilled chicken and Washington apples Braised Lamb Melt Red wine braised lamb, crumbled goat cheese, balsamic syrup, and pub sauce on a lightly charred baguette. Served with herbed au jus for dipping THIRD COURSE Lavender Panna Cotta Garnished with fresh berries Spiced Chocolate Bread Pudding With crème anglaise, vanilla ice cream and Irish Death syrup Milk and Warm Cookies Fresh baked cookies, three dessert dips and a glass of ice cold milk
DRINK LOCAL Palouse Apple Pie Tuaca, One Tree Cider, whipped cream, nutmeg and apple garnish. $6.50
10 S. Post St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
2912 E. Palouse Hwy. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Join us for
INLANDER RESTAURANT WEEK Chicago Steak Tenderloin with Champagne Butter and Loaded Mashed Potatoes N 1803 HARVARD RD LIBERTY LAKE @ THE ROUNDABOUT WWW.TRUELEGENDSGRILL.COM
509-892-3077 INLANDER RESTAURANT WEEK 2018 53
POST STREET ALE HOUSE
Designed with family-friendly dining and classic comfort food in mind.
Made-from-scratch menu by Le Cordon Bleu trained Chef and owner John Leonetti!
Pineapple Mango Gorgonzola Salad Craisins, candied pecans, red onions and gorgonzola, on a bed of Arcadian spring mix. Accompanied by a tangy pineapple mango vinaigrette. |GF|V
Brulee Pork Belly Bruleed pork belly, aji amarillo and seasonal gastrique
Bacon Cheddar Croquettes Crispy bites filled with creamy potato, bacon, cheddar, and chives, served with a Fletcher’s chili ranch sour cream.
SECOND COURSE Prohibition Steak Tender flat iron, pave potatoes, sauteed vegetables and a garlic basil lime sauce |GF
Button Stuffed Mushrooms Filled with sausage, ground beef, fontina and asiago cheese, candied bacon, red onion
Ombibulous Mac and Cheese Try our take on this childhood favorite with penne pasta, bacon, onion, tomato, roasted garlic, and a creamy beer cheese sauce. (ask to make it vegetarian without bacon)
Chicken Carciofi Penne Pasta Sundried tomatoes, marinated artichoke hearts, mushrooms, red onions, and grilled chicken tossed with penne pasta in a garlic cream sauce, served with fresh house garlic bread.
The Voot Voot, aka the money burger, is a blended burger featuring 75% of our coffee infused beef mixed with 25% crimini, oyster, and shitaki mushrooms. Topped with onion, tomato, candy bacon, and a fontina cream sauce. Served on an Alpine Bakery pretzel bun. Winner: 2017 Best Burger in Spokane Coeur d’Alene Living magazine.
THIRD COURSE Local Pint Choose a pint from one of six local breweries on tap, including No-Li Brewhouse, Orlison Brewing, River City Brewing, and Iron Goat Brewing.
THIRD COURSE Whiskey Chocolate Mousse Chocolate mousse infused with whiskey, topped with fresh whipped cream and finished with ground nutmeg |GF
Sample Paddle Choose to sample three of our six local beer offerings.
Beer or Root Beer Float Root Beer or Icicle Brewing’s Dark Persuasion German Chocolate Stout
Arbor Crest Wine Choose a glass of Arbor Crest’s Cabernet Sauvignon, Merlot, Chardonnay, or Riesling.
2037 N Main St, Coeur d’Alene, ID
FIRST COURSE Caesar Salad Fresh cut romaine tossed in our house-made dressing, with fresh croutons, served on an asiago cheese basket |GF
Bloody Mary Pork Flank Steak Marinated Pork Flank Steak accompanied with a medley of shrimp and spicy Bloody Mary vegetables.
208.758.7770 • vineandolivecda.com
FIRST COURSE Drunken Clams Steamed clams in a lager broth with garlic, red onion, parsley, oregano, and chili flake. Served with fresh house garlic bread.
SECOND COURSE Kentucky Bourbon Beef Medallions Grilled beef medallions with a bourbon glaze topped with onions and mushrooms served with roasted corn succotash, and cream ale green chili cheddar hushpuppies.
Open Daily for Lunch & Dinner
DRINK LOCAL Local Pint 26 beers on tap, showcasing the region’s local craft beers such as No-Li Brewhouse, Orlison Brewing, River City Brewing, Iron Goat Brewing and Waddell’s Brewpub. $5.50-$8
Millionaire Short Bread House-made short bread, dulce de leche, dark chocolate and vanilla ice cream
DRINK LOCAL Barrister Winery Rough Justice or Sauvignon Blanc. $8.50
Call us to Make your Restaurant Week Reservations
1 N. Post St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
1914 N. Monroe St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
REMEDY KITCHEN & TAVERN
Traditional tribal hospitality offering every flavor our region provides.
South Hill’s cure to the common dining experience.
Eclectic Northwest Scratch Made Cuisine
FIRST COURSE Potato Skins Loaded with blackened candied bacon, pepper jack and cheddar cheese; topped with green onions. Served with chipotle sour cream dipping sauce.
FIRST COURSE Sweet Chili Cilantro Wings House apple-wood-smoked wings tossed in a savory sweet chili cilantro sauce. |GF
Traditional Native American Fry Bread Served with a side of honey, huckleberry jam and whipped butter.
Tuna Poke Asian marinated yellowfin tuna on a bed of arugula with English cucumbers avocado and side baguette.
Chicken Quesadillas Smoked mozzarella, cheddar and pepper jack cheese with caramelized onion and pico de gallo.
Smoked Salmon Boat House-smoked wild sockeye, lemon caper cream cheese, served on boats of endive and topped with fresh herbs. |GF
SECOND COURSE Black and Blue Wrap Blackened steak with Gorgonzola crumble, diced tomato, bacon and blue cheese dressing tossed with spinach and lettuce and rolled in a warm tortilla. Served with choice of fries, coleslaw or tater tots.
SECOND COURSE Chili Verde Pork shoulder, tomatillos, poblanos and chicken stock, seared and simmered, served over Spanish rice, finished with Sriracha creme fraiche and cilantro. |GF
Palouse Burger Half-pound burger topped with a beer-battered onion ring, double bacon, and double cheese. Grilled cheese bun, tomato jam and house sauce. Served with choice of fries, coleslaw or tater tots.
Remedy Burger Seared ground chuck, caramelized onion, double-smoked bacon, medium white cheddar, romaine, fresh tomatoes, barbecue aioli, served on a brioche bun.
Mediterranean Flat Bread Herbed-infused flat bread with housemade tzatziki sauce, gyro meat, feta and red onion; baked and topped with shredded lettuce and diced tomato.
Eggplant Parmesan Lightly breaded eggplant in a hearty red tomato sauce, topped with shaved Parmesan, shredded mozzarella and basil chiffonade.
THIRD COURSE Fry Bread Sundae Traditional Native American fry bread with vanilla ice cream, honey, and huckleberry syrup topped with whipped cream. Apple Crisp Traditional fruit crisp made with Granny Smith apples and crumb topping. Chocolate Budino Chocolate and ancho budino with white chocolate and ginger cream anglaise, topped with sour cherries.
DRINK LOCAL Laughing Dog Brewing Uprooted Amber Ale. $4.75
54 INLANDER RESTAURANT WEEK 2018
THIRD COURSE “Pear”adise Sherry poached pear, salted caramel, candied walnuts, wrapped in phyllo dough and topped with honey and chocolate. |V Brookie Lovechild of chocolate chip cookie and brownie, served warm with vanilla bean ice cream. Cheesecake Housemade huckleberry cheesecake with a graham cracker crust. |GF
DRINK LOCAL Iron Goat Brewing Trashy Blonde Ale. $6
Coeur d’Alene Casino, 37914 S. Nukwalqw St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
3809 S. Grand Blvd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
REPUBLIC KITCHEN + TAPHOUSE
Modern cuisine inspired from all over the world with elevated classics.
Neapolitan pizza and craft beer pub located in the heart of Spokane.
FIRST COURSE Belly Snacks Cured and slow cooked pork belly, crispy fried then tossed in maple powdered sugar and served with spicy chili aioli and pickled ginger
FIRST COURSE Qualchan Caesar Romaine, shaved Parmesan, Caesar dressing with herbed flat bread |V
Soft Pretzel Bites Warm baked pretzel bites with cheddar cheese sauce and beer mustard |V
Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, Gorgonzola, white balsamic vinaigrette, pepperoncini |GF|V
Roasted Avocado Nachos Potato chips, house beer cheese, goat cheese, charred corn salsa, Anaheim chili, cilantro chutney and pickled jalapeños |V|GF
Pi Bites Baked and crisp-fried Pi dough, sea salt, Perry Street Beer cheese sauce and green onion |V
SECOND COURSE Pork Sliders Slow-smoked house pulled pork, shaved red onion, fried pickled jalapeño and honey cream cheese
SECOND COURSE Dalton Wood-Fired Pizza Honey apple barbecue sauce, cheese blend, pulled pork, green onions, coleslaw
Duck Confit Carnitas Slow-cooked duck cooked with guajillo peppers, onions and spices, topped with mole, charred corn salsa, pickled red onions and cilantro. Served on white corn tortillas
Fairview Wood-Fired Pizza Garlic cream, cheese blend, ham, pear, Gorgonzola, white balsamic reduction
Curry Cauliflower Tacos Grilled marinated cauliflower stuffed into white corn tortillas topped red pepper sauce, cilantro chutney, slaw and yogurt sauce THIRD COURSE Porter Chocolate Brownie With salted caramel ice cream and hot fudge sauce Huckleberry-Blackberry Sundae Tillamook Vanilla Bean ice cream, topped with sweet huckleberry and blackberry pie filling Apple Doughnuts Housemade apple doughnut holes dusted with Vermont maple sugar and served with spiced whipped cream cheese
DRINK LOCAL Post Falls Brewing Cheap Prick Kolsch Brewed with the light beer drinker in mind, this ale exemplifies what craft beer is all about - taste. This German ale is an extremely drinkable beer with a light malty backbone followed by a smooth, clean, crisp finish. $6
120 E. Fourth Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
J IN US F R
ZAS ED PIZ O D -F I R
RAFT ES « C DW I C H
30th Off Grand Wood-Fired Pizaa Rossa sauce, Italian sausage, pepperoni, cured ham, cheese blend THIRD COURSE Guinness Pudding 4 oz Guinness pudding, salted toffee crunch, house whipped cream Fry Bread Crisp-fried dough, cinnamon sugar, butterscotch sauce and house jam Vanilla Soft Serve Ice Cream Vanilla soft serve ice cream with butterscotch sauce
DRINK LOCAL Perry Street Brewing Flagship IPA $5.5
MANITO SHOPPING CENTER 611 E 30TH AVE, SPOKANE (509) 863-9196
(509) 863-9196 611 E. 30th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
THE RESTAURANT BY HOTEL RL Our onsite restaurant features a Pacific Northwest inspired menu.
Delicious food every week in the Inlander
FIRST COURSE Crispy Onion Rings Beer-battered sweet onions with chipotle crema. |V Black Truffle Popcorn Popped corn with black truffle oil and flake sea salt. |GF|V|DF
Boneless Sriracha Wings Crispy chicken wings tossed in a honey Sriracha sauce. |DF SECOND COURSE Grown Up Mac and Cheese Cavatappi pasta with smoked gouda, cheddar and bechamel. Topped with buttery bread crumbs. |V RL Ultimate Burger House blend half-pound beef burger. Cheese, lettuce, tomato and red onion. Served with fries and a pickle. Trout Fish and Chips River City Ale-battered red trout with gherkin tartar sauce and Ol’ Bay Fried House Potato Chips. THIRD COURSE Red Velvet Fritters Powdered sugar, cream cheese icing and sea salt. Mini Huckleberry Crumb Sundae Milk Bottle huckleberry ice cream, with whipped cream and cookie nut crumble. Two Scoops Milk Bottle ice cream! Ask your server about flavors.
DRINK LOCAL River Walk Sunset Dry Fly Vodka, lemon, pink grapefruit, St. George raspberry. $9
Free at 1200+ Inland Northwest locations, or the digital edition on your tablet.
LOCATED IN THE HEART OF (509) 326-8000 303 W. North River Dr. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
DOWNTOWN SPOKANE INLANDER RESTAURANT WEEK 2018 55
RIPPLES RIVERSIDE GRILL
Overlooking the Spokane River with great American handcrafted cuisine.
Small restaurant with a constantly changing menu.
FIRST COURSE Butternut Squash-Apple Bisque Perfectly balanced Northwest-style savory and sweet soup. |V
FIRST COURSE Dirty Fries Pork shoulder, aioli, salsa verde
Pasta Carbonara Bacon Alfredo simmered with fettucine noodles and shaved parmesan.
Fried Chicken Curry ketchup, pickled onion
Meatball Flatbread Pizza Italian meatballs with sauce marinara on crispy crust, topped with mozzarella cheese. SECOND COURSE English Cut Roast Prime Rib Thin sliced prime rib on Northwest potatoes with au jus and horseradish cream.
SECOND COURSE Broccoli Fondue Braised beef, sourdough Idaho Trout Creamed Brussels sprouts, potato, hazelnut Spaghetti Pork and pancetta meatballs, tomato sauce, walnut and orange gremolata THIRD COURSE Charred Banana Ice Cream Espresso cake, candied pecan
Savory Braised Pork Slowly roasted and very tender, this flavorful pork, crowned with natural demi-glace, is to die for. |GF
Chocolate and Orange Pave Chocolate Mousse
Crepes Suzette Old school French crepes simmered in Gran Marnier and mandarin oranges over vanilla ice cream.
Crunchwrap Supreme Ground chicken, avocado crema
Chicken Provencale Tuscan Coast-style chicken sautéed with Italian vegetables, herbs and fresh mozzarella.
THIRD COURSE Chocolate-Caramel Bread Pudding Long a River Inn favorite, this dessert has almost too much chocolate!
Apple Bread Pudding Cinnamon creme anglaise, ginger whipped cream
DRINK LOCAL Fennel-infused Dry Fly vodka, Pacifique Absinthe, lime juice, Full Bushel beets, cucumber soda. $10
Creme Brulee Smooth as silk, flamed sugar crust — a classic.
DRINK LOCAL Cucumber Lime Gin Martini A muddled fresh cucumber and lime martini made with local distiller Dry Fly’s Gin $10
S O U T H H I L L’ S N E I G H B O R H O O D G A S T R O P U B
Simmering tender pork shoulder, tomatillos, and poblano peppers over Spanish rice, ﬁnished with a Sriracha creme fraiche and cilantro
SAFARI ROOM BAR & GRILL
Casual, yet refined lodge featuring wild game and other American eats.
Spokane hot spot specializing in fresh fare and cocktails.
FIRST COURSE Chicken Tortilla Soup Tender chicken and vegetables in a tomato based broth. Garnished with crispy tortilla strips, onions and avocado. |GF|DF
Spinach Salad Mint poppy seed dressing, topped with Gorgonzola, candied walnuts, red onion, apple |V|GF|DF
Greek Salad Romaine lettuce with artichokes, pepperoncini, red onions, olives and grape tomatoes. Tossed with a Greek vinaigrette finished with feta cheese. |GF
Fried Mozzarella Pizza dough, fresh mozzarella, with ranch, marinara and house blackberry dipping sauces |V
Chef’s Soup Prepared daily
SECOND COURSE Big Beef Ribs House mesquite rub and hearty Texas-style BBQ sauce served with fries and apple slaw |DF Locally Sourced Trout Pan-seared wild Idaho trout with roasted Yukon potatoes and seasonal vegetables |GF|DF Elk Salisbury Steak Served with onion-mushroom gravy, white cheddar mashed potatoes and seasonal vegetables
Chocolate-Orange Martini Housemade vanilla-infused 21 Window vodka, creme de cocoa, Kahlua, gourmet chocolate syrup, fresh-squeezed orange |GF
DRINK LOCAL Chocolate Orange Martini Housemade vanilla-infused 21 Window vodka, creme de cocoa, Kahlua, gourmet chocolate syrup, fresh squeezed orange $8
56 INLANDER RESTAURANT WEEK 2018
FIRST COURSE Cheese-Stuffed Elk Meatballs Seasoned ground elk, fresh mozzarella, with classic Alfredo sauce and marinara
Huckleberry Chocolate Mousse Housemade huckleberry purée blended with chocolate mousse, topped with huckleberry-infused whipped cream |GF
3809 S. Grand Blvd, Spokane, WA | 509-443-3730 www.remedycrc.com |
825 N. Monroe St. Open Tue,Wed,Thu,Fri,Sat
THIRD COURSE Strawberries n’ Cream Bread Pudding With house-streusel topping and served with basil-mint infused whipped cream
OPEN 7 DAYS A WEEK
700 N. Division St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
SECOND COURSE Caramelized Onion and Mushroom New York Strip Grilled New York steak topped with caramelized onions and mushrooms. Served with cream cheese mashed potatoes, roasted honey-balsamic Brussels sprouts and a port wine demi-glace. |GF Scallop Carbonara Tender sea scallops seared to perfection, linguine noodles tossed in a creamy carbonara sauce and garnished with Parmesan and parsley. Served with toasted garlic bread. Stuffed Pork Loin Grilled pork loin stuffed with spinach, wild rice and smoked Gouda and topped with a sweet corn chutney. Served with fingerling potatoes, green beans and a bourbon pork reduction. |GF THIRD COURSE Miniature Desserts Choose two options from our wonderful mini-dessert selection; German chocolate cake, chocolate peanut butter pie, cheesecake, Key Lime pie, creme brulee, chocolate mousse. Tuxedo Chocolate Torte With a chocolate cake base, this torte is layered with a cream-cheese filling and dressed with a raspberry glaze. Topped with fresh raspberries and whipped cream. Davenport Peanut Brittle Mud Pie Vanilla ice cream with an Oreo cookie crust topped with our Davenport soft peanut brittle and garnished with caramel, chocolate and whipped cream.
DRINK LOCAL Arbor Crest Wine A glass of Merlot, Chardonnay, Cabernet Sauvignon or Riesling. $6 (509) 789-6800
9105 W. Highway 2 Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
111 S. Post St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
SANTE RESTAURANT & CHARCUTERIE
Old European classic techniques of preparation utilizing local ingredients.
Fine dining featuring an American fusion menu and an underground wine cellar.
FIRST COURSE Country Pâté Pork and duck, shallot, mushroom, thyme and allspice pâté, served with housemade pickles, Santé mustard, apple jam and Common Crumb baguette. |DF Red Wine Poached Pear Salad Candied pecans, gorgonzola, frisée greens. |GF
Pane Panise (Chickpea Fritter) Remoulade (aioli made with mirepoix, cucumber, roasted red pepper, lemon and caper.) |GF|DF SECOND COURSE Chicken Confit Cassoulet beans, kale, carrot and ravigote. |GF|DF
FIRST COURSE Dill Blue Cheese Wedge Roasted hazelnuts, apple smoked bacon |GF
Butternut Squash Soup Creme fraiche, toasted seeds |GF
Fresh & Delicious
Ahi Tuna Wontons Infused ahi, Wasabi whip, soy, napa cabbage slaw SECOND COURSE Salmon and Peppercorn Capellini Smoked tomato vinaigrette, broccoli, pine nuts, mushrooms, goat cheese cream, housemade capellini. Bourbon Pecan Chicken Caramelized peach bourbon Dijon, pecan crust, roasted pepper jasmine rice, bacon Gouda Brussels |GF
Braised Beef Potato, preserved tomato, mushroom, cème fraîche. |GF Honey and Citrus Roasted Root Vegetables Palouse lentils, spicy pickled fennel. |GF|V|DF THIRD COURSE Chocolate Mousse Financier (butter cookie).
Filet Mignon House marinade, Tarragon shrimp melting sauce, goat cheese whipped potatoes, baby vegetables THIRD COURSE Fried Bread Pudding Sugar dust, caramel, dark rum glaze, whipped cream Injected Chocolate Dipped Berry and Mousse Chambord Royale, Godiva chocolate mousse, whipped cream |GF
Vanilla Caramel Pot du Crème Vanilla Madeleine. Brie Plate Pear and thyme compote, red wine gastrique and Common Crumb baguette.
Espresso Creme Brulee Fresh berries, raspberry port drizzle |GF
DRINK LOCAL 2015 Coeur d’Alene Cellars No. 6 Red $12 glass - $47 bottle
DRINK LOCAL Black Label Brewing Company Rotating draft beer. Located in the Saranac Commons, downtown Spokane. $7
404 W. Main Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
2501 N. 4th St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
SEASONS OF COEUR D’ALENE
Fine dining in a casual atmosphere.
Seasonally inspired, spirited cuisine made fresh!
A place for WAZZU fans!
FIRST COURSE French Onion Soup Caramelized onions, natural beef broth, classic crouton, Swiss, Gruyere and Parmesan cheeses
Crab Chowder Cream, sherry, Yukon Gold potatoes, fresh crab, seasonings
Caesar Salad A well-dressed Caesar of chopped romaine, rustic croutons, Parmesan crisp, tomato and pickled sweet onions
SECOND COURSE Smoked Duck Breast 6 oz smoked duck breast, wild mushroom risotto, port wine reduction, spiced pecans, seasonal vegetable |GF Pork Osso Bucco Braised pork shank, horseradish mashed Yukon potatoes, demiglace, gremolata, seasonal vegetable Stuffed Acorn Squash Roasted acorn squash, caramelized onion, wild mushrooms, smoked blue cheese, basmati rice, garlic, toasted pumpkin seeds, orange molasses reduction |GF|V THIRD COURSE Creme Brulee Vanilla bean burnt cream served with a caramelized banana, Chantilly cream Bananas Foster Vanilla-bean ice cream, Myers’s rum, cinnamon butter, candied glass, bananas, brown sugar
OPEN THIS SUNDAY 2/25 AT 3PM FOR IRW
FIRST COURSE Scratch Signature Salad Baby spinach, bacon, Brie, apples, candied walnuts, pomegranate vinaigrette |GF
Caesar Salad Chopped hearts of romaine, Parmesan, toasted pecans, croutons, Parmesan crisp, anchovies, Caesar dressing |GF
2912 E Palouse Hwy Suite A • Spokane, WA 99223 509-309-2966 • www.palousegrill.com
Bistro Salad Baby greens, fresh herbs, candied pecans, marinated tomatoes, golden raisins and cotija cheese |GF|V SECOND COURSE Porterhouse Steak 16 oz choice certified Angus beef, balsamic reduction, caramelized sweet onion butter, hand-cut ranch fries and seasonal fresh vegetables |GF Seafood Stew Mixed fishes and shrimp, red potatoes, andouille sausage, hearty saffron-sherry broth, basil pesto topper and a huge chunk of sourdough bread for dunking Buttermilk Chicken Buttermilk biscuit hand-breaded chicken breast with green chili pan gravy, sour cream and chive crushed potatoes, cheddar scallion biscuit and seasonal fresh vegetables THIRD COURSE Idaho Huckleberry Cheesecake Made in-house and delicious!
Huckleberry Ice Cream Served with Chantilly cream
Warm Bread Pudding with Brandy Sauce The dessert you forgot that you love; soon to be your favorite again
DRINK LOCAL One Tree Hard Cider $5
Seasons’ Chocolate Rapture Flourless gluten-free chocolaty decadence |GF
DRINK LOCAL Coeur d’Alene Neighborhood Craft Brews Rotating local favorites such as Mad Bomber, Daft Badger and Post Falls Brewing $5
DINNER MON-FRI 3PM-CLOSE SAT 4PM-CLOSE PROUD PARTICIPANT OF
INLANDER RESTAURANT WEEK (509) 456-5656 1007 W. 1st Ave. Open Mon,Tue,Wed,Thu,Fri,Sat, Sun
(208) 664-8008 209 Lakeside Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
1007 W. 1st Ave • (509) 456-5656 SCRATCHSPOKANE.COM INLANDER RESTAURANT WEEK 2018 57
SOUTH HILL GRILL
SPENCER’S FOR STEAKS & CHOPS
Your neighborhood family-friendly, made-from-scratch kitchen.
Aged, locally sourced steaks, seafood and fine wines.
FIRST COURSE Crispy Calamari Calamari steaks cut fresh in house, fried to perfection in our very own beer batter. Served with house-made jalapeño sauce, garlic aioli and a grilled lemon.
SPOKANE’S NEW RESTAURANT FOR SEAFOOD AND STEAK Open for lunch and dinner, call for reservations. 509-960-8978 / Bonefishgrill.com Bang Bang Shrimp
Outside entrance located at the north side of Northtown Mall
Rib Tips Half pound of slow cooked rib tips, smothered with our housemade barbecue sauce. Topped with green onions. Spinach and Artichoke Dip Our housemade spinach dip, served with fried pita chips and fresh cut vegetables. SECOND COURSE Lemon Pepper Chicken Lemon pepper chicken breast drizzled with a balanced brown sugar and cayenne pepper butter sauce. Served with a white wine risotto and seasonal vegetables. Pork and Apples 6 oz center cut prime pork ribeye paired with whiskey-glazed apple slices. Served with hand-mashed garlic loaded potatoes and seasonal vegetables. Steamed Clams One pound of fresh clams steamed in a creamy garlic broth, with bacon and tomato on top of linguini noodles, served with grilled crostinis. THIRD COURSE Bananas Foster Caramelized banana slices served over a waffle and topped with vanilla ice cream and caramel sauce.
FIRST COURSE Onion Soup Sourdough crouton, Gruyere crust
Steak House Soup Steak strips, hearty vegetables Dried Cherry and Blue Cheese Salad Field greens, dried cherries, Whatcom Blue, balsamic vinaigrette, onion fritz SECOND COURSE American Kobe Marinated Flank Steak Potato croquette, slow-roasted balsamic stewed tomatoes |GF Epicurean Award-Winning Snake River Farms Black Grade Zabuton Steak Charred broccolini, rosemary mouselline |GF Northwest Columbia River Steelhead Quinoa salad, Brussels sprouts, coconut soubise |GF|DF THIRD COURSE Chocolate Naughty Cake Salted caramel ice cream |GF Classic Creme Brulee Vanilla bean |GF Mary Lou’s Milk Bottle Ice Cream Local ice creamery, assorted flavors
DRINK LOCAL Arbor Crest Wine Cellars Cabernet Franc 2015 Conner Lee Vineyard. $15 glass
Chocolate Flourless Torte Torte served with a housemade blueberry compote and whipped cream. |GF Strawberry Creme Brulee Fresh strawberry creme brulee.
DRINK LOCAL Big Barn Brewing Company Mead Honey Lager, farm fresh local honey lingers on your tongue in this refreshing, well balanced lager. $6
Sat-Sun Brunch 9am-2pm Sat-Sunday Supper 4pm-Close
FIND YOUR HAPPY PLACE
322 N. Spokane Falls Ct. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
STEAM PLANT GRILL
STEELHEAD BAR & GRILLE
Reinvented kitchen. Reimagined menu.
Upscale pub fare with a Northwest flair. AMERICAN
INLANDER.COM/DRINKSPOTTER 58 INLANDER RESTAURANT WEEK 2018
FIRST COURSE Dip Duo Two housemade dips; freshly made guacamole and smoked salmon-dill spread. Served with tortilla chips
FIRST COURSE Smoked Steelhead Crostinis House-smoked steelhead, cream cheese and green onions served with toasted baguettes.
Downtown Mac and Cheese Cavatappi pasta, Tillamook cheddar cheese mornay sauce and crispy lardon, topped with a Parmesan crust
Kale and Berry Salad Kale with blueberries, strawberries and slivered almonds tossed in a poppy seed vinaigrette. |V
Wood-Kissed Caesar Salad Grilled romaine lettuce topped with cornbread croutons, grated Parmesan, housemade Caesar dressing and a balsamic drizzle
Steak Skewer Marinated steak skewered with green peppers, red peppers and onion.
SECOND COURSE Fresh Salmon Freshly caught salmon, grilled over wood and served with a piquillo romesco sauce, grilled broccolini and roasted potatoes
SECOND COURSE Thai Glazed Duck Breast Pan-seared duck breast served with a spicy Thai glaze served with wild rice pilaf.
Fish and Chips Alaskan cod lightly fried in a house batter and served with a caper remoulade and house fries
Baby Back Pork Ribs Slow-roasted baby back ribs tossed in our housemade barbecue sauce. Served with roasted baby red potatoes.
Rotisserie Chicken Seasoned organic chicken slowly roasted over a wood fire and served with roasted garlic mashed potatoes, grilled broccolini and pan jus
Baked Mostaccioli Mostaccioli noodles tossed in our housemade marinara sauce with spinach, green peppers, cherry tomatoes, mushrooms and mozzarella cheese. Served with garlic bread. |V
THIRD COURSE Oreo Ice Cream Sandwich Vanilla bean ice cream sandwiched between two chocolate cookie crusts and topped with an espresso ganache and mascarpone whipped cream Banana Cream Pie Housemade banana cream topped with a salted caramel and mascarpone whipped cream on a walnut graham cracker crust Apple Hazelnut Crisp Granny Smith apples and hazelnuts, topped with a cinnamon nutmeg crumble, baked in a skillet and served with vanilla bean ice cream
DRINK LOCAL Steam Plant Brewing Rotating selections. $5 and $6
Search Happy Hour Specials, Times and Locations
2808 E. 29th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
(509) 777-3900 159 S. Lincoln St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
THIRD COURSE Mousse Trio Butterscotch, chocolate and vanilla mousse. Brownie Ala Mode Ask your server for today’s fresh brownie flavor topped with vanilla ice cream. Raspberry Swirl Cheesecake New York-style cheesecake with a raspberry ribbon.
DRINK LOCAL River City Brewing River Keeper Red Ale $5
(509) 747-1303 218 N. Howard St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
SWEET LOU’S RESTAURANT & TAP HOUSE
American fare, with original recipes and fresh ingredients.
Serving modern Northwest favorites and never-out-of-style comfort food.
FIRST COURSE Tailgate Egg Rolls Two egg rolls stuffed full of cream cheese, jalapeños and mixed cheeses. Served with homemade jalapeño jelly for happy dipping. |V
FIRST COURSE Coconut Prawns Crisp-fried, breaded prawns served with sweet and sour sauce
Wings Three bone-in wings, you decide how you want them. Wet: House BBQ or buffalo Dry: Salt and pepper, cajun or lemon pepper
Bourbon Buffalo Wings Six crisp-fried bone-in chicken wings tossed in our housemade bourbon barbecue sauce, garnished with carrot and celery sticks
Caesar Salad Chopped romaine, Parmesan and croutons tossed with creamy Caesar dressing. |V SECOND COURSE Bison Ribs Fred Flintstone would be impressed with this dish! Three tender ribs glazed with bourbon barbecue sauce. Choice of one side. |GF 60/40 Meatloaf We add a variety of spices and breadcrumbs to our signature blend of beef and bacon, top it with a brown-sugar glaze and bake it to perfection. Served with mushroom gravy and choice of side. Manny’s Battered Fish and Chips Wild Alaskan cod dipped in Manny’s Pale Ale beer batter, served with fries. THIRD COURSE Chocolate Chip Cookie Skillet Baked when you order so it’s hot enough to melt the vanilla bean ice cream on top. Huckleberry Cheesecake Homemade cheesecake made with local huckleberries picked from our top-secret pickin’ spot. S’mores Bringing the camp fire to your table with this sweet treat - graham crackers, marshmallows and Hershey chocolate.
Stuffed Mushrooms Roasted mushroom caps stuffed with Oregon blue cheese
SECOND COURSE Cheddar Chive Chicken with Fennel Sauce Aged cheddar cheese encrusted chicken with fennel cream sauce, mashed potatoes and asparagus Spaghetti and Meatballs Sweet Italian sausage and ground beef meatballs marinated in marinara sauce and placed on top of spaghetti Beef Tips Tender chunks of seasoned beef grilled with onions and peppers
700 N DIVISION ST, SPOKANE • (509) 323-2577
THIRD COURSE Creme Brulee Velvety-smooth vanilla custard with a burnt sugar crust Carrot Cake Moist spice cake filled with carrots, pineapple, coconut and pecans, layered with cream-cheese icing Brownie Sunday A big, gooey, dark chocolate brownie, vanilla ice cream, topped with warm chocolate fudge sauce and whipped cream
DRINK LOCAL Laughing Dog Brewing Uprooted Amber Ale $4.75
601 N. Front Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Coeur d’Alene Casino, 37914 S. Nukwalqw Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
TAMARACK PUBLIC HOUSE
The Grand Hotel’s star serving creative small plates and craft cocktails.
Made-from-scratch menu, 32 tap handles, full craft bar, wine.
Photo courtesy of Curtis Wibe
DRINK LOCAL Lou’s Brew IPA Our own beer brewed locally by Laughing Dog (Ponderay) and only served at Sweet Lou’s restaurants. Don’t be intimidated by its IPA status. We worked hard to create a beer both craft beer enthusiasts and light beer drinkers will enjoy. $3.75/pint
FIRST COURSE Salad of Organic Market Greens Goat cheese, candied walnuts, Valencia orange, pickled fennel, fig vinaigrette |GF|V
FIRST COURSE Northwest Wild Salmon Chowder Wild salmon, organic vegetables in a dill creambased broth and topped with a pretzel bread crouton
Soup of the Day Our chef’s daily creation
Autumn Pear Salad Mixed greens, fresh pears, candied pecans, feta cheese, poppy seed dressing on side
Wild Mushroom Empanada Sofrito sauce |V SECOND COURSE Gnocchi and Wild Mushrooms Basil sauce, burrata cheese, caramelized onions |V Apple-Hickory House-Smoked Beef Shoulder Tender Tequila lime glaze, peppercorn veal sauce, potato pave |GF Charred Wild White Prawns Heirloom grits, Tasso ham, smoked heirloom tomato emulsion, roasted peppers, Walla Wall sweet onion, lardon |GF THIRD COURSE Creme Brulee Vanilla custard, candy crust |GF “Rolo” Dome Chocolate mousse, salted caramel |GF Washington Apple Crisp Housemade crisp, Häagen-Dazs vanilla ice cream
DRINK LOCAL Thymes Are A Changin’ Dry Fly Gin, yellow chartreuse, lemon, thyme $10
Sirloin Steak Bites Skewered center cut sirloin and red onion, grilled and served with house slaw and ginger garlic dipping sauce |DF SECOND COURSE Wild Duck Cast iron seared duck breasts served with plum sauce and sides of the day Double Bone Pork Chop Fruit wood smoked, grilled french cut pork chop served with bourbon apple glaze and sides of the day Red Snapper Lightly floured and pan seared with lime-ginger compound butter and served with mango salsa and sides of the day THIRD COURSE Cheesecake Bruleed and served with rich caramel sauce |GF
Clinkerdagger, where great memories are made. H A PPY HOUR daily 3-6
Bread Pudding Made with cinnamon bread from Twenty-Seventh Heaven Bakery Tamarack Daily House Cocktail Ask your server for details
DRINK LOCAL Local Ciders Choose from One Tree Hard Cider, Liberty Ciderworks and Summit Cider. $6 pints
333 W. Spokane Falls Blvd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
912 W. Sprague Ave. Open Tue,Wed,Thu,Fri,Sat,Sun
W. 621 Mallon St | 509.328.5965 | clinkerdagger.com
INLANDER RESTAURANT WEEK 2018 59
Authentic Thai and Asian cuisine that is made fresh-to-order to preserve flavors and nutrients.
Family friendly scratch made approachable food.
FIRST COURSE Crispy Spring Rolls (6 pieces) A tasty combination of vegetables and Thai spices hand-rolled in a thin wrapper, deep fried to a golden brown and served with a plum dipping sauce. |DF|V
FIRST COURSE Andouille Sausage Hush Puppies Southern-style hush puppies filled with Andouille sausage and aged cheddar. Served with Old Bay caramelized fennel dip Pork Belly Pops Coffee maple braised pork belly. Skewered, flash-fried and dipped in cilantro berry glaze |GF|DF Hummus Platter Roasted red pepper hummus, carrot and celery sticks, Greek olives and mini naan bread |V|DF
Fresh Rolls (2 pieces) Fresh vegetables, thin noodles, and tofu hand-rolled in rice paper; served with a Thai peanut-hoisin sauce. |GF|V|DF
SECOND COURSE Pork Tenderloin Dijon crusted pork tenderloin with huckleberry demi-glace, mashed potatoes and vegetable medley Fried Catfish Cornflake fried catfish, remoulade dipping sauce with sweet peach coleslaw and house fries
Golden Cashew Nut Your choice of meat sauteed with cashews, bell peppers, onions, green beans, and carrots in a tasty chili sauce. A mild spiced Thai classic served with white jasmine rice. |GF|DF
Beef Enchiladas Tequila lime braised beef wrapped in our housemade corn tortillas, ancho chili sauce, creme fraiche, guacamole and fresh cilantro. Served with our housemade refried black beans and Spanish rice. Vegetarian option available with red quinoa and black beans. |GF|V
Red Curry (Gaeng Gai) Choice of chicken, tofu, or mixed vegetables in a red curry sauce with coconut milk, bamboo shoots, bell peppers and fresh Thai basil. A little bit spicy. Served with white jasmine rice or rice noodles. |GF|DF
THIRD COURSE Ice Cream Sandwich White chocolate and macadamia nut cookies filled with Kona coffee ice cream
THIRD COURSE Coconut Cheesecake Bar Fresh-baked coconut cheesecake bar made with a gluten-free coconut crust finished with a caramel drizzle and a dollop of whipped cream. |GF
Black and Blue Cheesecake French silk cheesecake topped with black and blue berry compote
Brownie Sundae Housemade brownie warmed and topped with Mary Lou’s vanilla ice cream and finished with caramel sauce.
Inlander Restaurant Week
Butterfly Wontons (3 pieces) Wontons stuffed with crab meat and cream cheese, deep-fried golden brown and served with a plum dipping sauce.
SECOND COURSE Phad Thai Your choice of meat stir-fried with rice noodles and eggs in Thai Bamboo’s signature Phad Thai sauce, topped with ground peanuts and garnished with cabbage and shredded carrots. |GF|DF
wander in for...
Deep Fried Twinkie A fair favorite! Waffle battered on a stick, finished with powdered sugar and chocolate syrup
Fried Banana (6 pieces) Fresh banana hand-rolled in wonton wrappers, deep fried and served with caramel drizzle.
DRINK LOCAL Log Mule Dry Fly gin, pear nectar, ginger syrup, lime juice and ginger beer float. $7.50
DRINK LOCAL Latah Creek Huckleberry D’Latah Pacific Northwest huckleberries complement Latah Creek Riesling with the notes of white grape and pear. $5
1610 E. Schneidmiller Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
TITO’S ITALIAN GRILL & WINE SHOP Tito’s is passionate about fresh ingredients and respecting the classics. COEUR D’ALENE
2010 N. Fourth St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE
5406 N. Division St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
FIRST COURSE Carpaccio Dijon aioli, horseradish creme fraiche, truffle oil, crispy capers and toasted potato bread. Crispy Buffalo Mozzarella Fried basil, pomodoro sauce and garlic toast points.
2926 E. 29th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun SPOKANE VALLEY
12722 E. Sprague Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Beet Salad Gorgonzola cheese, candied pecans, purple beets tossed in a citrus balsamic dressing. SECOND COURSE Shrimp Pesto Capalinni Sauteed shrimp, bacon, red onion and garlic with pesto cream sauce and topped with diced tomato and grated Parmesan. Blue Mussel Capalinni Sauteed blue mussels, celery, red onion and bacon in triple reduced cream sauce topped with grated Parmesan cheese. Sirloin Medallions Grilled polenta cake with red wine demi-glace and sauteed mushrooms, topped with grilled sirloin medallions. THIRD COURSE Florentine Spumoni Sundae
AT KENDALL YARDS
1242 W SUMMIT PKWY • 509-443-4410 THEWANDERINGTABLE.COM 60 INLANDER RESTAURANT WEEK 2018
DRINK LOCAL One Tree Hard Cider Cranberry Cider. $5
For updates and giveaways
(208) 667-2782 210 Sherman Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
TORTILLA UNION SOUTHWEST GRILL
Celebrating the spirit of the Southwest with delicious regional flavors.
Cuisine made from scratch, modern in approach and “Italiano” in spirit.
FIRST COURSE Union Guacamole Fresh avocados, red onion, jalapeños, cilantro, lime juice, diced tomatoes and cotija cheese, served with fresh corn tortilla chips. Green Chili Tortilla Soup Slow-roasted green chili chicken with roasted tomatillo broth, pico de gallo, cilantro-lime emulsion, roasted corn, avocado and crispy tortillas. |GF Smoked Watermelon Salad Arugula, feta cheese, shaved jicama, chayote squash, toasted pumpkin seeds, sliced cucumber tossed with citrus vinaigrette and applewood-smoked watermelon. |GF SECOND COURSE Barbacoa Enchiladas Slow-braised spicy brisket with manchego cheese wrapped in corn tortillas then topped with cilantro-lime emulsion, served with rice and black bean corn salsa. |GF
Steak and Sweet Potato Hash Spiced and marinated sirloin charbroiled and served atop a sweet potato bacon hash, topped with fried jicama straws, garnished with jalapeño chimichurri sauce. |GF California Cobb Salad Grilled chicken, crisp romaine, diced tomato, candied bacon, black bean corn salsa, jalapeños, avocado, with queso fresco and chipotle ranch. |GF THIRD COURSE Ancho-Agave Creme Brulee Classic French custard flavored with ancho and agave nectar finished with a burnt sugar crust, garnished with candied bacon. |GF Big Barn Brewing Company Rotating Beer Featuring rotating selection from Big Barn Brewing Company located at Greenbluff. Ask your server for selection Union Rita Lunazul Reposado, triple sec, agave, citrus fruits and juices on the rocks with a salt rim.
DRINK LOCAL River City Red A delicious hometown ale. $6
FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread Minestrone Soup An Italian classic served with fresh garlic bread House Garden Salad Your choice of homemade dressing: creamy garlic, honey mustard, Italian, Thousand Island, blue cheese or huckleberry vinaigrette. Served with fresh garlic bread SECOND COURSE Chicken Parmesan Two breaded chicken breasts with marinara and melted mozzarella, provolone and Parmesan cheeses, served with a side of fettuccini Alfredo Penne Pallame Oven-roasted chicken, bacon, green peppers, fresh tomatoes, lemon butter with a garlic and Alfredo sauce tossed with penne pasta Baked Lazonni Lasagna, wrapped in pizza dough, brick oven fired with your choice of sauce: marinara, meat, Alfredo, tomato-mushroom, or zesty tomato THIRD COURSE Chocolate Amaretto Mousse Whipped light and fluffy with a rich chocolateAmaretto flavor Grandma’s Bread Pudding Our famous homemade 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!
DRINK LOCAL Dry Fly Kamikaze Washington Wheat Vodka, Cointreau, fresh lime, simple syrup $8.50
Call today for your Restaurant Week reservation Sharing the
craft foods we LOVEat. to e (208) 457-3610 120 E 4th Ave Post Falls, ID 83854
(509) 381-5162 808 W. Main St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
TRUE LEGENDS GRILL Liberty Lake’s premier casual restaurant featuring a 26’x10’ legendary HDTV. LIBERTY LAKE
FIRST COURSE Caprese Salad Tomatoes, fresh basil and mozzarella drizzled with olive oil and balsamic glaze |V
Caesar Salad Crisp romaine tossed with grated Parmesan and True Legends’ Caesar dressing
River Park Square, 808 W. Main Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE
6220 N. Division St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s fresh-made soup of the day SECOND COURSE The Zag Burger Spokane’s only dunkable burger is served with Angus beef topped with our slow roasted beef, caramelized onions and garlic spread, fresh mozzarella, bacon, lettuce, tomatoes and peppercorn dressing; served with au jus so you can dunk
THE FOOD SAYS IT ALL
Menus on the go.
Baked Seafood Cod Pacific cod tops our crab and shrimp stuffing, baked then glazed with our Champagne butter Chicago Tenderloin with Champagne Sauce Tenderloin steak seasoned with our Chicago blend, flame broiled to perfection then finished on top of loaded mashed potatoes, sauced with a robust Champagne sauce and garnished with hay stack onions THIRD COURSE Legendary Hot Fudge Brownie Sundae Homemade brownies topped with vanilla ice cream and chocolate fudge Warm Cookie a’ la mode Baked-to-order peanut butter chocolate cookie, topped with vanilla ice cream and chocolate sauce Root Beer Float A mug overflowing with root beer and vanilla ice cream, topped with whipped cream and a cherry for that touch of elegance
DRINK LOCAL True Legends’ Premium Red Our own label wine featuring a blend of local red varietals $5
(509) 892-3077 1803 N. Harvard Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Search by restaurant, region or cuisine InlanderRestaurantWeek.com
3 AMAZING COURSES, 1 SET PRICE SEE OUR LISTING FOR DETAILS.
905 N. WASHINGTON ST. | 509-381-BIRD
THE OLD BROADVIEW DAIRY TheBlackbirdSpokane.com |
INLANDER RESTAURANT WEEK 2018 61
TWIGS BISTRO & MARTINI BAR
A homegrown favorite serving a great American menu in four local locations.
Family owned, homemade Italian restaurant in downtown Coeur d’Alene.
FIRST COURSE Five-Spice Pork Belly Crispy pork belly paired with cucumber-tomato relish, shaved radish and a lemon dressing. |GF Crab-Shrimp-Pineapple Tower Fresh blue crab layered with chilled shrimp, charred pineapple relish and shaved cabbage, served with orange-basil dressing and wonton crisps. Asparagus Salad Thin-cut asparagus tossed in a white truffle dressing with hardboiled egg, shaved Manchego cheese and cherry tomatoes, garnished with a Parmesan crisp. |GF SECOND COURSE Maple-Dijon Fried Chicken Chicken dipped in Dijon and buttermilk, fried until golden brown, served over parsnip puree, drizzled with a maple glaze and garnished with watercress. Hoisin BBQ Ribs Baby back ribs grilled and glazed with a sweet-spicy sauce served with chive sour cream mashed potatoes, watercress and daikon radish slaw. |GF
FIRST COURSE Minestrone Soup or Spinach Salad |GF|V
Calamari Dredged in rice flour, served with garlic aioli and marinara |GF Drink Local Special Choose a selection from our Drink Local specials |GF|V SECOND COURSE Chicken Piccata Lightly breaded chicken breast served with a caper-infused white wine butter reduction over pasta Eggplant Parmesan Hand-cut and breaded eggplant slices covered in our house marinara and mozzarella cheese, baked in the oven and served over pasta |V Vongole Manila clams in a traditional garlic and white wine butter broth, with red chili flakes and Italian parsley over pasta THIRD COURSE Tiramisu Layers of coffee dipped ladyfingers, housemade whipped cream and mascarpone custard, dusted with cocoa powder Creme Brulee Homemade vanilla custard covered in burnt sugar |GF
Artichoke Salmon Pesto-crusted sockeye salmon roasted and served over artichokebacon hash with lemon dressing, artichoke frites and watercress. |GF
Locally Made Ice Cream DOMA Espresso ice cream from Sweet Peaks of Coeur d’Alene |GF
THIRD COURSE Maple Creme Brulee Classic custard layered in a mason jar with salted caramel and a burnt sugar crust. Garnished with a candied bacon stick.
DRINK LOCAL Latah Creek Huckleberry Riesling $5
Sycamore Lane Cabernet or Sycamore Lane Chardonnay Sycamore Lane starts with carefully selected grapes that are grown in California’s most respected wine regions producing great wines for a discerning palate. Big Barn Brewing Company Rotating Beer Featuring rotating selection from Big Barn Brewing Company located at Greenbluff. Ask your server for selection
DRINK LOCAL Big Barn Brewing Company Beer Featuring select rotator from Big Barn Brewing Company. A local family-owned Greenbluff brewery. $6
(208) 930-0573 309 E. Lakeside Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
VINE & OLIVE EATERY AND WINE BAR Small plates featuring NW wines and drafts in an industrial chic setting. DOWNTOWN SPOKANE
River Park Square, 808 W. Main St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE
401 E. Farwell Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun SOUTH SPOKANE
FIRST COURSE Crab Salad Coconut, almond, Thai green curry paste |DF
Citrus Salad Shaved fennel, black rice, honey vinaigrette |GF|V|DF Flatbread Prosciutto, figs, fresh mozzarella
4320 S. Regal St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun SPOKANE VALLEY
SECOND COURSE Quinoa Cakes Braised greens, feta, sun-dried tomato tapenade |V Tagliatelle Braised short ribs, smoked spring onion Lamb Skewers Pomegranate, walnut pesto, herbed rice |GF |DF
14728 E. Indiana St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
THIRD COURSE Honey-lavender Creme Brulee |GF Nutella Cheesecake Coconut Ice Cream Mango, lemongrass granita |GF|DF
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Hills’ 401 West Main Ave, 509-747-3946 62 INLANDER RESTAURANT WEEK 2018
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DRINK LOCAL Seasonal Brews Seasonal selections from No-Li Brewhouse, Daft Badger Brewing, Post Falls Brewing and Iron Goat Brewing. Ask your server for details. $5
(208) 758-7770 Riverstone 2037 N. Main St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
THE WHITE HOUSE GRILL
Eclectic, evolving menu. Locally, and seasonally inspired.
A taste of the Mediterranean, complete with crazy amounts of garlic.
FIRST COURSE Butternut Squash Masala Chai Soup Roasted butternut squash, masala chai spiced |GF|V
Popcorn Cauliflower Barrel-aged hot sauce, bleu cheese and celery carrot salad |GF|V Crispy Brussels Sprouts Maple-chile sauce, candied bacon, green onions *available without bacon, please ask |GF|DF SECOND COURSE Squash Salad Pickled, fried, and shaved, curry vinaigrette, raisins, cashews and feta *available dairy free, please ask. |GF|V White Cheddar Baby Kale Salad Bacon, candied pecans, poppy seed dressing *available without bacon, please ask. |GF Pastrami Duck House-cured, rye cracker, pickled mustard seeds and sauerkraut *available gluten free, please ask |DF THIRD COURSE Vegetarian Paella Baked rice, crispy tofu, egg, jalapeño aioli, seasonal vegetables |GF|DF Crispy Washington Steelhead Ginger glaze, rice cake, soy syrup, chile mayo |GF|DF Bistro Filet Steak Seared foie gras butter, crispy fingerling potatoes in honey mustard, gremolata |GF
FIRST COURSE Sarmisak The perfect way to start your garlicky night! Our roasted garlic dip with ground walnuts and Parmesan cheese. Served hot with your choice of baguettes or warm pita bread. French Onion Soup Cancel your trip to France! Oven-baked with our housemade baguette, provolone and Parmesan cheese. Santorini Salad Chefs favorite!! Chopped iceberg lettuce, tomatoes, onions, capers, garbanzo beans and oregano. Tossed with our tasty Greek vinaigrette.
SECOND COURSE Greek Lamb Chops Marinated in olive oil, garlic and herbs then topped with housemade mint pesto. Served with garlic linguini topped with feta and garlic green beans. Sea Bass A true White House Classic! Grilled sea bass served with rice and garlic green beans. Isabella Carb lovers dream! Diced chicken, sun-dried tomatoes, red bell peppers, housemade pesto with cheese-filled tortellini and feta cheese. Served with warm garlic bread. THIRD COURSE Rice Pudding with Ice Cream A Turkish favorite! Almond Orange Roll Phyllo dough stuffed with our sweet almond orange filling. Topped with powdered sugar. Limoncello Famous Italian lemon liqueur served on the rocks. The perfect way to finish a beautiful night at The White House Grill!
DRINK LOCAL Beer Flight Flight of the four rotating local beers $13
DRINK LOCAL River City Brewing Riverkeeper IPA. $4
1242 W. Summit Pkwy. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
712 N. Spokane St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
WILD SAGE BISTRO
WILEY’S DOWNTOWN BISTRO
Regionally sourced Northwest cuisine using local ingredients at their peak.
Approachable fine dining blending classic and global flavors.
FIRST COURSE Curried Butternut Squash Bisque Yellow curry, coconut milk, roasted butternut squash, aromatic vegetable broth, ginger, chili |GF|V|DF
FIRST COURSE New England Clam Chowder A classic recipe using clams, rich cream and fresh herbs |GF
Wild Sage Salad Organic lettuce bouquet, huckleberry-balsamic vinaigrette, fresh goat cheese crumbles, toasted Oregon hazelnuts |GF|V
Beet Salad Organic spring greens tossed with scratch-made white truffle balsamic vinaigrette, topped with roasted beets, chevre goat cheese, toasted hazelnuts and a white truffle oil drizzle |GF|V|DF
Palouse Chickpea Cakes Green garbanzo batter, crispy fried, spiced tzatziki, tomato-caper relish, dressed pea vines |V
Caesar Salad Crisp organic romaine, tossed with a classic style caesar dressing, house crouton and grated parmigiano-reggiano, finished with a slice of lemon. |GF|V
SECOND COURSE Pork Tenderloin Au Poivre Pepper-rubbed kurobuta pork tenderloin, brandy-green peppercorn veal demi, mashed Yukon potato, roasted sweet onion, apple chip |GF
SECOND COURSE Prawns Over Linguini Wild caught prawns, sauteed with garlic, white wine, capers, sun-dried tomatoes and a splash of cream, tossed with linguini and finished with parmesan and chiffonade basil |V
Columbia River Steelhead Pan roasted crisp, citrus glazed, red pepper-artichoke bisque, tomato-caper relish, ancient grains pilaf, blanched broccolini |GF Grilled Romesco Chicken Frenched and brined, roasted red pepper romesco, white cheddar grits, goat cheese, aged balsamic reduction |GF THIRD COURSE Callebaut Chocolate Hazelnut Torte Layered flourless chocolate cake, ganache, caramel, meringue spiced hazelnuts, mascarpone-caramel whip |GF Creme Brulee Chilled vanilla bean custard, burnt sugar crust, huckleberry compote, pecan lace tuile House Churned Ice Cream Ask your server for selection |GF
DRINK LOCAL Robert Karl Cellars Wine Flight Enjoy a wine flight from this premier Spokane winery. 2016 Sauvignon Blanc, perfect acidity to pair with food. Crisp and lively with notes of lemongrass and cinnamon. 2014 Claret, an easygoing red blend (47% Cabernet, 15% merlot, 15% Cab franc, 15% petit verdot) with rich and generous notes of black cherry, current & cedar with a dash of mocha on the finish of silky tannins. 2014 Cabernet Sauvignon, 100% Cabernet from 3 vineyards. Luscious black cherry and plum with a hint of violet. Finishes with finely chiseled tannins. $12 flight (509) 456-7575 RESERVATIONS RECOMMENDED
916 W. Second Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun
Braised Beef Short Ribs Beef short ribs slowly braised with fresh rosemary and thyme, served with a green peppercorn red wine pan sauce, scalloped potatoes and fresh vegetables |GF|DF Gorgonzola Chicken Chicken breast marinated in tangy bacon vinaigrette, baked with gorgonzola, provolone, and bacon; served with yukon gold mashed potatoes and sauteed vegetables |GF THIRD COURSE Four Layer Chocolate Fudge Cake layers of chocolate cake with fudge frosting and shaved chocolate Creme Brulee with Bourbon Caramel Custard with scraped vanilla beans and bourbon, served with whipped cream and a bourbon, nutmeg, cayenne caramel. Vegan option available! |GF|DF New York Cheesecake Rich, creamy cheesecake with graham cracker crust, topped with huckleberry reduction
DRINK LOCAL Arbor Crest Cabernet Franc This Conner Lee Vineyard red wine is rich and bold, loaded with cassis, blackberry and plum, and a hint of chocolate. $12
(509) 838-4600 115 N. Washington St. Open Mon,Tue,Wed,Thu,Fri,Sat
Spokane’s Only Late Night Eclectic Dining Experience
Open until 2am - Friday & Saturday
Connect with us 1100 N. Sullivan Rd, Spokane Valley, WA 509.922.6252 | Maxatmirabeau.com INLANDER RESTAURANT WEEK 2018 63
An Inlander Restaurant Week Dining Experience for Everyone.
Dungeness Crab and Mushroom Risotto
Apple Hickory House-Smoked Beef Shoulder Tender
3 Beer Sample Paddle
Miniature Desserts - Choose 2
INCLUDES: $75 dining credit per package, good at any restaurant and lounge in the Davenport Collection
Overnight deluxe accommodations
Complimentary overnight valet parking
Rates start as low as $197 per night. — All packages are subject to change and based on availability —
Book today online at: www.davenporthotel.com or call 509-455-8888