DURKIN’S LIQUOR BAR
A natty upscale American diner with a swank and sultry basement bar DOWNTOWN SPOKANE
AMERICAN
$
33
FIRST COURSE Grilled Octopus Salad Fire grilled octopus, fresh spinach, organic heirloom tomato, cucumber, green onion, pepitas, sweet and tangy citrus vinaigrette GF
Acorn Squash Arancini Risotto, acorn squash, herb seasoned bread crumbs, Parmesan Reggiano, smokey tomato jam, green garnish V Braised Beet and Fugi Apple Salad Crisp Fugi apple, braised red and golden beets, herbed ricotta cheese, horseradish vinaigrette, fresh herbs, candied pecans GF V SECOND COURSE Bison Meatloaf Savory bison, ground and mixed with traditional breadcrumbs, egg and fresh herbs, sweet and spicy mixed berry glaze, whipped then baked Parmesan Duchess potatoes, garlic roasted green beans Smoked Pork Ribs Smoked then pan-finished tender pork ribs, tangy smokey chipotle barbecue sauce, crispy broiled sunchokes, sweet corn pureé, house-fried chicharrones GF Crab and Butternut Squash Pasta Lump Alaskan Crab meat, spiraled butternut squash, buttery white wine sauce, smoked artichoke hearts, heirloom cherry tomatoes, Parmesan Reggiano, green onion curls Vegetarian upon request GF THIRD COURSE Yuzu and Blonde Chocolate Choux Buns French Choux pastry baked with a sugary craquelin top, citrusy yuzu pastry cream, white chocolate caramel mousse rosette V Pot de Creme au Chocolat Velvety rich chocolate custard, dulce de leche whipped with heavy cream, candied orange GF V French Chocolate Cheesecake Creamy, chocolatey cheesecake, sweet walnut crust, boozy caramel sauce, Chantilly cream V DRINK LOCAL The New Variant House coconut infused Mezcal, charred pineapple juice, lime, caraway $12
FEAST WORLD KITCHEN A nonprofit restaurant with rotating menus by refugee/immigrant Chefs DOWNTOWN SPOKANE
ECLECTIC
$
FIRST COURSE Cha Gio (Vietnamese) Eggroll with seasoned pork and shrimp. Made by Chef Vy Nguyen
33
Chicken Arepas (Columbian) Fried cornmeal patties filled with shredded chicken and cheese, served with slaw and ají. Made by Chef Monica Sanders GF Mezze (Jordanian) Tabouleh (parsley salad), yelanche (stuffed grape leave), and falafel (bean-based vegan patty). Made by Chef Maisa Abudayha GFA V+ SECOND COURSE Doro Wot with Injera (Ethiopian) Chicken and hard boiled egg in a spicy tomato sauce served with injera (gluten-free flatbread with teft flour). Made by Chef Bietlehem Fantlahom GF Lamb Kebab (Lebanese) Marinated lamb tikka, skewered and grilled, served with rice and cucumber mint yogurt sauce. Made by Chef Mirak Kazanjian GFA Vegan Curry (Indian) An array of vegetables mashed together with creamy mix of lentils and warm spices, served with caramelized brown rice. Made by Chef Noreen Hiskey GF V+ THIRD COURSE Tres Leches (Columbian) Fluffy white cake soaked in a mix of sweetened condensed milk and evaporated milk. Made by Chef Monica Saunders Warbat (Palestinian) A sweet pastry made with layers of dough stuffed with cream, topped with pistachios. Made by Chef Suzanne Alrahma Firni (Afghanistan) Afghani pudding with pistachios and an Afghani coconut cookie made by Chef Yalda Mohmand GF
DRINK LOCAL Townshend Cellars Red Blend A balanced red blend table wine for all occasions $7
RESERVATIONS RECOMMENDED
RESERVATIONS RECOMMENDED
415 W. Main Ave. (509) 863-9501 Menu served Tuesday-Saturday, 4 pm-close
1321 W. 3rd Ave. (509) 608-1313 Menu served Wednesday-Sunday, 12 pm-8 pm
THE FILLING STATION POST FALLS
THE FLYING GOAT
Gastropub specializing in craft beer and hearty, rustic foods POST FALLS
GASTROPUB
$
33
FIRST COURSE Prosciutto-Wrapped Asparagus Grilled asparagus wrapped with prosciutto, then baked with Parmesan and drizzled with balsamic reduction. Vegetarian option available on request GF Vegetarian upon request Pig and Fig Two deep-fried, bacon-wrapped figs skewers, plated with roasted chevre, blueberry compote, house-made sunomono and balsamic reduction GF PB&J Wings Your choice of six bone-in or boneless wings, tossed in our famous peanut butter and jelly sauce, drizzled with Sriracha strawberry jam SECOND COURSE Rising Sun Stir Fry Yellow onions, red peppers, cabbage and garlic sautéed with jasmine rice and soy sauce. Topped with sriracha aioli, a sunny-side-up egg and slices of house-made maple pork belly GF GFA Steak Frites Worcestershire marinated 10 oz. cut of flank steak, topped with pickled red onions, served with garlic Parmesan fries and a side of Gorgonzola sauce GF Stuffed Portabella and Cremini Risotto Portabella mushroom caps stuffed with chevre, spinach and garlic, breaded in panko and deep fried, laid on a bed of cremini mushroom risotto, topped with pickled red onion V THIRD COURSE House Brownie Brownie baked in cast iron pan, topped with vanilla ice cream and ganache V Deep Fried Bread Pudding Bites Bite-sized bits of bread pudding, deep fried and tossed in powdered sugar. Served with a side of caramel sauce V Tiramisu Sugar, eggs and mascarpone, lady fingers soaked in local coffee, topped with cocoa powder and maple stout reduction V
JOIN US FOR RESTAU RANT WEEK!
Neighborhood craft beer bar and casual eatery NORTH SPOKANE
PIZZA
D & OPERATED
LOCALLY OWNE
a neighborhood pub bringing together traditional Irish and American fare, draft beers and good times. lity & delicious food Come in and enjoy our Irish Hospita
719 N MONROE ST. • SPOKANE •
509
326-7251
22
$
FIRST COURSE “A” Street Chips Thin-sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar GF V – Add a cup of creamy gorgonzola $1.50 Audubon Caesar Salad Romaine, fresh-baked croutons, parmesan, Caesar dressing with roasted lemon GFA V Fresh Sausages Fresh sausage, fresh beef Merguez, sun-dried tomato mustard, harissa, crostini GFA SECOND COURSE Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion and roasted basil GFA
“D” Street Pizza Yellow coconut curry, house cheese blend, chicken, potato, carrot, chicken, jalapeno, sriracha, cilantro and lime juice GFA Kahlua Pork Pizza Papaya barbecue sauce, house cheese blend, Kahlua pork, smoked onions, finished with papaya kale salad GFA THIRD COURSE Pomegranate Panna Cotta Vanilla panna cotta with pomegranate jello GF V Apple Tarte Tatin Caramelized apples on a puff pastry served with ice cream V Crater Lake Root Beer Float Crater Lake root beer served with ice cream GF V
DRINK LOCAL Yaya Fluffy Puffy Sunshine IPA New England (Hazy) IPA. Citrusy and creamy $6.75
DRINK LOCAL Paragon Maple Leaf Amber A malt-balanced red ale with flavors of toffee and light roasted nut $5
306 N. Spokane St. (208) 981-0444 Menu served Sunday-Saturday, 4:30 pm-Until closing
3318 W. Northwest Blvd. (509) 327-8277 Menu served Sunday-Saturday, 4 pm-Close
INLANDER RESTAURANT WEEK 2022 35
