Inlander Restaurant Week Guide 2023

FIND YOUR NEW FAVORITE

Presented

Wild Argentine red shrimp from 315 Cuisine

A FLAVOR-FILLED CELEBRATION

The tastiest days of the year are back!

Isn’t it wild to think that the very first Inlander Restaurant Week happened a full decade ago?

While last year’s event was the 10th (considering there was an event in year one), what hasn’t changed since then is how flavorful and fun this 10-day culinary celebration continues to be for our region’s residents and guests alike.

This year, Restaurant Week welcomes back dozens of local favorites and culinary mainstays, along with several returning past participants, plus many exciting new spots that have debuted since last year.

The choices for diners are as diverse as ever, too. Explore culinary traditions from around the globe, or settle in for a delightful fine dining treat. Breweries showcase their craft alongside excellent pub fare, and the area’s many chef-owned and operated restaurants are ready to wow you with their camera-ready plating and creative preparations.

As our team was preparing this year’s event guide, and during an afternoon photoshoot at the Inlander offices,

we were truly delighted by the artful presentation of so many dishes showcased on this year’s menus. You may have seen some previews on social media, but just trust us when we say that restaurants’ teams pulled out all the stops for 2023. It can be difficult to visualize a dish based on menu descriptions alone, so please take some time to enjoy the mouthwatering photos of each dish as you plan where you’ll dine this year.

As you do, make sure to get reservations at your musttry spots if you can; all venues that accept them are clearly marked on their menu. And don’t forget to thank your server during one of the busier times of the year. You can also again make a donation to Restaurant Week’s charity partner, Big Table, which supports our local hospitality professionals, who are crucial to the region’s culinary excellence during times of need. 

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Caribbean shrimp from Downriver Grill

RECIPE FOR SUCCESS

GETTING IN

You aren’t the only one who loves to eat and appreciates a good deal. So here are some pro-tips for making the most of Inlander Restaurant Week. First, make your reservations early. Grab your phone and get going. Do not wait. Some high demand restaurants don’t take reservations. In that case, you may have an easier time getting in midweek. So take a little Tuesday night vacation from your kitchen. First seatings (think early bird special) may also be less busy. Some restaurants are also offering their three-course menus at lunch. Hours and reservation information can be found on all of the menus in this guide. Our final tip — a free meal tastes even better. Follow Inlander Restaurant Week on Instagram and Facebook, and you could win dinner for two on us.

GIVING BACK

When you go out to eat during Inlander Restaurant Week, you’ll see a QR code on the back of each menu. Scan it, and make a donation to Big Table. Many workers in the restaurant industry are struggling to make ends meet. In fact, 43 percent of those workers fall below the survival income line set by economists. Big Table provides care for workers in crisis, assisting with everything from medical and dental care, to mental health counseling and addiction treatment to something as simple as helping to fix a car (work readiness), so a dishwasher can consistently make it to work.

WRITE RECEIPT NOTES.

With your tip, write a personalized thank you on the restaurant copy of the receipt using your server’s name. Not only will they see it, but their manager will see it too when the receipts are reconciled.

GET INVOLVED.

Visit big-table.com/restaurant-week to learn more or give a gift of hope to restaurant workers in crisis. 

GET READY. Browse each restaurant’s three-course menu and figure out what sounds good to you. All of the menus can be found in this guide.

GET SET. Check the menu to see if the restaurant you’ve chosen takes reservations. If they do, make one. If not, all you have to do is show up.

GO! When you are seated, each restaurant will give you a Restaurant Week menu. You’ll have three options per course to choose from. And don’t forget to check out the Drink Local specials.

You can also search for restaurants by price, neighborhood, and cuisine on InlanderRestaurantWeek.com

FIXED PRICE. The menus are fixed price, which means you know the price ahead of time. Each restaurant’s three-course menu is $25, $35 or $45.

PAY (AND TIP). You already know the price of your meal, but tax and tip aren’t included in that set price. Don’t forget to treat your server well!

REPEAT STEPS 1-4. Until this year’s Restaurant Week ends March 4.

BE SOCIAL. Share your dining experience on social media. Use the hashtag #InlanderRestaurantWeek #InlanderRW

UPGRADE. Some restaurants may offer add-ons or upgrades on their menu for a clearly marked price.

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

MAKING SENSE OF THE MENUS

GF/GFA/V/V+

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

RESERVATIONS

Not all restaurants take reservations, but if they do, you’ll see

“reservations recommended” in red at the bottom of the restaurant’s menu. It’s conveniently located right above the restaurant’s phone number. If they take reservations, book your table now. Some high-demand restaurants will book up before Restaurant Week even begins. If you don’t see reservations recommended, then assume this restaurant is first come, first served.

HOURS

While we intended Inlander Restaurant Week to be primarily

a dinner event, some restaurants are offering their menus at lunch, too. You can see when their three-course menu is being served on each restaurant’s menu in this guide.

DRINK LOCAL

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

BIG TABLES, BIGGER HEARTS

INLANDER RESTAURANT WEEK ONCE AGAIN PARTNERS WITH BIG TABLE TO SUPPORT LOCAL HOSPITALITY WORKERS

For those who work in the restaurant industry, the past few years have been more difficult than ever. The light at the end of the tunnel seemingly slips out of reach with labor and ingredient sourcing challenges still plaguing the industry day after day.

With Inlander Restaurant Week sending hungry guests out to local dining locations en masse, it’s important for those who make their living by working in the restaurant industry to know that someone has their back during the annual event, but also every single time they clock in. Local nonprofit Big Table, which has care teams in Spokane, the Palouse, Nashville, San Diego and Colorado Springs (coming spring 2023), is there to act as a safety net and trusted lifeline year-round for industry workers.

Throughout the 10-day event, Restaurant Week diners can show their support by making a monetary donation to Big Table via their website, or by giving their server an “unexpected $20 bill” in small printed envelopes (request at big-table.com), a practice started by Big Table to surprise wait staff, bussers and cooks with a financial gift honoring them for all they do.

The practice of Unexpected 20s just begins to scratch the surface of the impact that Big Table has had on local industry workers.

Christopher Copenhaver has worked in various area restaurants for over two decades now, but has been working in the kitchen at The Flying Goat for the last two years.

“I was recently hit with some pretty bad, painful news in a short amount of time,” Copenhaver says.

“And then my car completely died on me.” Copenhaver depended on this car to get to his job daily. He knew he needed help, so he reached out to Big Table and was connected with a care coordinator named Danny who got Copenhaver’s car into a repair shop.

Fellow coworkers caught wind of Copehaver’s unfortunate situation and created a group chat where they began pooling funds to buy him a new vehicle.

“They came up a bit short,” says Jonathan Sweatt, owner of The Flying Goat. “Adam Shove, our executive chef, came to me and I reached out to Big Table to see if they could help cover the remaining costs.”

As the owner of multiple area restaurants including Downriver Grill, Republic Pi and Uprise

Brewing, Sweatt has worked with Big Table for several years, first as a restaurant worker and then as a restaurant proprietor. Sweatt says that the nonprofit has provided everything from hotel rooms for unhoused workers to drug rehabilitation program costs, and even supplied a simple pair of shoes to an employee who couldn’t afford to buy them on their own.

“Chris is a remarkable human being,” Sweatt says. “He enjoys coming to work every day, and he makes sure that everyone has a great time. He’s been an incredible asset to our team from the first day that he walked in the door.”

Between the help from his “Flying Goat family” and Big Table, Copenhaver was able to get a reliable truck that he now uses to commute to and from work.

Beyond providing the funds for the truck, Big Table also paid for Copenhaver to attend counseling. For people who work in the restaurant industry, access to mental health care is extremely important, Copenhaver says. It was essential to his well-being and his wanting to continue working at the time.

“Knowing that there’s an organization like Big Table locally means the world to us who work in the industry,” Copenhaver says. “I have too many nice things to say about them and can’t thank them enough for what they’ve done for me.” 

Big Table serves up hope.

EDIBLE EXPLORATION

Whether your idea of “adventurous” eats is anything besides a burger or you’re a veritable ’venture hound who loves to travel the culinary map when it comes to food, we can send you in the right direction.

Tea is a common enough drink but that’s not the only purpose for tea leaves. D’BALI ASIAN BISTRO uses preserved tea leaves to make laphet thoke, or Burmese tea leaf salad with Mama J’s special sauce, sesame and peanuts.

To many diners, nuts are a garnish or prominent feature in breakfast cereal or desserts. They abound in Spanish cooking, however, adding crunch and nuttiness, of course, but also creaminess when pureed. Try the sopa de almendras at DE ESPAÑA, with plenty of garlic and spice and served warm.

Goji berries are considered a superfood native to places like China and Tibet, but they don’t appear on many Western menus, especially in desserts. FEAST

WORLD KITCHEN chef Michelle Ho is making a traditional Chinese jelly with the beautiful red berries, topping it with sliced fruit for this unique third course option.

Some dishes sound very different than they actually are, including steak tartare, which is actually finely diced raw meat with nary a drop of tartar sauce in sight. FRANÇAISE uses gorgeously tender filet mi-

SUGAR RUSH

CONSIDER THESE SWEET GEMS TO FINISH OFF YOUR CULINARY TOUR

Is it weird to choose where you’re eating this Restaurant Week based solely on the dessert choices? Definitely not! Since some of us don’t often order something sweet due to feeling too stuffed after drinks, apps and entrees, Restaurant Week may be one of few times a sweet finale is included. So choose wisely, and consider the following suggestions.

One of the most visually stunning dishes among this year’s dessert courses is SAFARI ROOM FRESH GRILL & BAR’s strawberry fig entremet — fittingly described as “whimsical” — with its ombre pink and red triangles of encased mousse under a fluffy “cloud” of cotton candy. HERITAGE BAR & KITCHEN also embraces nostalgic whimsy with its Pop-Tart pancakes, topped with maple syrup and strawberries.

We were also struck by the sheer size of the slice of jaffa cake from OUTSIDER, a Genoise sponge cake with orange and chocolate (we don’t blame anyone for not sharing).

Huckleberry-themed desserts also abound this year, among them a classic huckleberry ice cream sundae at CEDARS in Coeur d’Alene, plus with DRY FLY DISTILLING’s smoked chocolate brownie topped with a Triticale whiskey huckleberry sauce. Mmmm…. TABLE 13 has a huckleberry river cake of cream cheese mousse, lemon sponge, white chocolate and a huckleberry Chambourd sauce.

For more sweets with an old fashioned inspiration, HOGWASH WHISKEY DEN has a beer bread pudding; meanwhile, PURGATORY CRAFT BEER & WHISKEY BAR has a strawberry pound cake to rival your grandma’s. At SWEET LOU’S in Post Falls, the chocolate chip cookie skillet, baked fresh to order, is a simple classic, topped with Tillamook vanilla bean ice cream that immediately melts into the creamy, gooey treat.

gnon dressed in a Dijon-shallot sauce and topped by a (raw) egg yolk for this gluten-free first course option.

LATAH BISTRO marries the unique taste and texture of octopus with creamy cannellini beans in its take on a classic Italian dish. House-made salsa verde and Mama Lil’s peppers add crunch and brightness to balance the earthy, peppery arugula in this gluten-free, vegetarian first course option.

Cod is a fairly benign white fish that takes on a unique flavor when preserved through salting. That and the way it’s incorporated into emulsified potatoes makes RUINS’ brandade an interesting dish for your Restaurant Week culinary journey.

Calling them cuisses de grenouille sounds fancy, but VIEUX CARRE has gone the humorous route with its first course option, Frog Legs Hopalong Cassidy. Delicately flavored frog meat, a French delicacy, is made even more tender through the process of confit or very slow cooking over low heat with added crisp from frying. 

There’s nothing weird about enjoying ice cream in winter, so don’t sleep on graham cracker gelato at INLAND PACIFIC KITCHEN, nor a trio of flavors — cherry, stracciatella and whiskey cream — from the local Gelato by the Lake served at VICINO PIZZA

Finally, chocolate lovers can rejoice over many decadent options, including the CENTENNIAL RESTAURANT’s coffee cup tiramisu, which is served in an edible chocolate coffee cup. Whoa. And at 1898 PUBLIC HOUSE, relish in the best of both worlds via its chocolate peanut butter cake, topped with Reese’s cups and a chocolate drizzle. 

TRY THESE RESTAURANT WEEK DISHES FROM ALL OVER THE GLOBAL MAP

Manchego-Piquillo pepper stuffed pork from de España

Strawberry fig entremet from Safari Room

PLANT-BASED PLATES

RESTAURANT WEEK OFFERS A GROWING LIST OF VEGETARIAN AND VEGAN DISHES DESIGNED FOR ALL

You don’t have to self-report as vegan or vegetarian to appreciate the increasing variety of plant-based dishes at our region’s restaurants. Here are a few we’ve tried or hope to.

Vegetables are typically served on the side with an order of wings, but at RÜT BAR & KITCHEN, they’re the star of this first course option. Cauliflower, specifically, gets transformed into crunchy wings with your choice of buffalo or Thai dipping sauce. And if that doesn’t appeal, try any of the eight other Restaurant Week options at this totally vegan South Hill spot.

Some restaurants twist themselves into knots to disguise veggies as meat but HONEY SOCIAL CLUB & EATERY does the opposite, heightening the inherently savory potential of mushrooms for its vegetarian meatless meatloaf. The texture is spot-on for this choice of entrée with a side of sweet potato hash and tangy topping of barbecue sauce made from Laughing Dog Brewery beer.

Deconstructed dishes can be a lot of fun, with all the best parts of a dish served in an unconventional way. NORTH HILL ON GARLAND’s deconstructed jalapeño popper is more of an open-top pie featur-

ing a baked pastry shell filled with whipped cream cheese topped with fire-roasted jalapeños. A drizzle of huckleberry reduction adds an ideal sweetness to this vegetarian first course option.

If you think life would be less creamy without real dairy, you have to try IRON GOAT BREWING’s fettuccine Alfredo entrée option. This vegan dish subs cashew and butternut squash for the cheese in the sauce and adds fried butternut squash ribbons and roasted garlic pepitas for texture.

The classic Napoleon can be a short-stack dessert of puff pastry layered with cream filling, but the definition has grown to include layers of savory items, too. OSPREY RESTAURANT & BAR is offering its vegetarian and gluten-free version as an entrée with roasted portobello, yellow squash, zucchini, onion, eggplant and tomato plus plenty of gooey melted mozzarella cheese.

Llapingachos are potato pancakes like you’ve never tasted before. Coeur d’Alene’s 315 CUISINE serves this crunchy vegetarian and gluten-free first course option with a Salvadoran cabbage-based relish called curtido, a zesty chimichurri aioli and tangy cotija cheese. 

LOCAL LIBATIONS

THE DRINK LOCAL CAMPAIGN CELEBRATES AN IMPORTANT SLICE OF THE REGION’S HOSPITALITY SECTOR

While the central focus of Restaurant Week is on the regionwide culinary community’s ever-evolving creativity, a meal would not be complete without a glass of something. So on each of the 100-plus menus, diners will once again see a trio of suggested Drink Local pairings. While priced separately from the three-course menus, the goal is to make it easy for diners to support a local purveyor, who are often a huge draw to our region for visitors from near and afar.

“We are the Inland Empire,” says No-Li Brewhouse’s Jack Bryant, who serves as the family-owned company’s marketing head. “That means we actively promote our area to bring in tourists and dollars that support our world-class culinary scene, craft beverage community, and locally owned restaurants and pubs.”

Among the many, many creative libations on offer, one obvious trend stands out: Old fashioneds are everywhere, and lots go far beyond the classic combination of whiskey, bitters and simple syrup. Consider MOSSUTO’S ITALIAN and BLACK PEARL CASINO, for example, which are both serving smoked old fashioneds, and both showcasing Dry Fly Distilling’s whiskey.

Locally made spirits are also on the menu at KISMET in Hillyard, which showcases the newcomer Ballistic Distillery’s Luxe Vodka in its spicy lemonade, with a touch of muddled peppers to bring the heat. Adding a little extra oomph to its take on the classic Negroni, LEGENDS OF FIRE at Northern Quest offers for its first course — mixing things up more, its second is a cigar, and third is an entree — a coffee-infused version that also features Dry Fly’s gin.

Restaurant Week is all about choices, and that’s what you get at POST STREET ALE HOUSE, where you can order a tasting paddle featuring three different local beers of your choice from their extensive list of local drafts, including No-Li’s Cascade Fog, which took home six international beer medals in 2022.

Drinking local doesn’t require the libation to be boozy, and while this hibiscus margarita at SCRATCH is, it also features Revival Tea Company’s hibiscus tea alongside agave, sour mix and candied blood orange.

At the quirky, cozy GILDED UNICORN in downtown Spokane, one of diners’ third course choices is the Unicorn dessert martini, a decadent concoction of huckleberry cream, blueberry, chocolate liquor, whipped cream and sprinkles. Yum.

Drinks that look as exciting as they taste are on many menus, but don’t miss the Talking Monkey at LITTLE NOODLE and ITTY-BITTY BUDDHA BAR in the Garland District. It features cold brew made just down the street at Pitotti Coffee with rum liquor, spiced rum, banana liqueur, condensed milk and is finished with a smoking cinnamon stick. You’ll want to share photos on the ’Gram for sure. 

Cauliflower wings from Rüt Bar & Kitchen

A tasting paddle from Post Street Ale House

UNDERWATER EATS

SEE THE SEAFOOD OPTIONS ON THIS YEAR’S MENUS

The abundance of our underwater environment is available from many Restaurant Week participants, from freshwater and ocean fish to shellfish and crustaceans.

The marinated black bass is the star of BABA’s Mediterranean-inspired fish shish kabob, but only because there are so many supporting roles in the accompaniments like the fruit-forward amba sauce and peppery relish called schug.

BEVERLY’S seafood paella is a golden-tinted bed of saffron rice studded with shrimp, scallops, mussels and chorizo sausage. Ladle on the ruddy-colored rouille sauce for a little extra kick in this classic Spanish dish.

Cornmeal, crackers and even flour are fine for your everyday fish breading, but CHAPS is all about that little something extra. Their freshwater trout is coated in a crunchy pecan mixture

and served with a savory brandy sauce.

Lobster is still a treat and can be just the right something special to set off other flavors, like pasta and cheese. Try COLLECTIVE KITCHEN’s four-cheese mac and cheese with chunks of delicate lobster meat.

Each year FEAST WORLD KITCHEN participates in Restaurant Week, we marvel at the wide range of cuisines and incredible flavors its continuously changing roster of chefs offer. This year, chefs Cinthia Holman and Nathalia Bueno Jones are making moqueca de peixe, a traditional Brazilian fish and shrimp stew with coconut-based broth.

Quite a few of this year’s menus include ceviche, which can be fish or other seafood that takes on the texture of having been cooked when immersed in lime, lemon or some other acidic liquid. KISMET’s version uses meaty albacore

tuna cured in guajillo pepper and orange, with an herbaceous green mojo sauce and served on a crunchy tostada.

Black cuttlefish ink is that distinct flavor you can see but not quite pinpoint in ITALIAN risotto dish. The unusual dish dips deep into the ocean to include green shell mussels, shrimp and calamari, too.

If SPENCER’S FOR STEAKS AND CHOPS is doing a fish dish, you know it’s going to be topof-the-line. The 6-ounce halibut is cooked in paper, or en papillote, to keep it perfectly moist and tender, and served over orzo.

Fresh, crunchy, and beautiful. That’s THAI BAMBOO’s Confetti Cups, a lettuce “cup” filled with poached wild shrimp, green papaya, diced red bell pepper, mango, cucumber, carrot, green onion, and cilantro with a zesty lime dressing.

FAMILIAR FLAVORS

COZY UP FOR A HOT, FILLING MEAL WITH A SIDE OF WARM FUZZY FEELINGS

Comfort food is oftentimes the best kind of nourishment — a hearty dish made from scratch by a loved one, served during happy moments or as a vehicle for such feelings to return when we’re feeling stressed out or sad. During Inlander Restaurant Week, if a traditional or updated twist on a cozy, culinary classic is your goto, this year’s participants have it in spades.

Besides great food, another certainty of Restaurant Week is that it’s cold — maybe even snowy — and in such a scenario, a steaming bowl of goodness is just the ticket. At NUDO RAMEN HOUSE, which serves its three-course menu on the North Side and downtown (also during lunch!), choose from the spicy ramen with chicken and tons of healthy veggies, or a vegetarian version with a soy-miso broth. Meanwhile, LITTLE NOODLE in the Garland District is serving Lava Noodles, a cup of ramen with its spicy

house sauce and a choice of protein.

In Spokane Valley, SMOKERIDGE BBQ this year got creative, offering a “soup flight” among its second course choices and consisting of brisketloaded chili, Tuscan potato soup and a creamy pumpkin bisque. At LEFTBANK WINE BAR in downtown Spokane, try the Mediterranean-inspired bean and bacon soup in a rich broth.

Beloved by all ages, mac and cheese is quintessential comfort for many, and Restaurant Week has oodles of noodles, too. At the MELTING POT, the five-cheese fondue with macaroni, bacon and seasoned bread crumbs can also be upgraded with extra meat.

As its name indicates, MACDADDY’S is a comfort food lover’s dream. The North Spokane eatery’s menu this year boasts buffalo chicken mac balls, pulled pork mac, pizza mac and Cougar Gold cheese mac, plus more. If you’re a vegan who longs for the taste of cheese, RÜT BAR & KITCHEN is bringing back its dairy-free truffle mac, with grilled broccolini and coconut “bacon bits.”

If a hearty, homestyle barbecue is your idea of good eatin’, consider LONGHORN BARBECUE’s entire menu, with options like chili cheese fries, a rib or brisket platter, and barbecued half chicken.

While all the dishes here are yet a casual brush at this year’s 100-plus Restaurant Week menus, we’d be remiss not to mention GILDED UNICORN’s take on tater tot casserole with braised brisket, wild mushrooms and aged cheddar. 

The “Lava Cup of Noodle” from Little Noodle

KUNI COLLITON

CHEF AND OWNER OF KUNI’S THAI CUISINE

Cooking has been a passion for Kuni Colliton since childhood, when she recalls always trying to learn about food, and helping her mom in the kitchen as much as possible. As the owner and chef at her North Spokane restaurant Kuni’s Thai Cuisine, she does everything from prepping vegetables and training new employees to cooking her signature dishes each night. Colliton strives to make fresh and flavorful meals for guests that allows them to try new things and create memories in the process.

IRW: Why did you become a chef?

COLLITON: I like the atmosphere when families get together, and food is one thing that brings people together. So when we have good food, people enjoy it, and it makes people happy.

When I came to the U.S., I started volunteering at a lot of places to cook for them. I used to volunteer at the Women and Children’s Free Restaurant, and I also cooked for my temple. And I thought, I want to have something to bring us together and also help bring families together and also help the community.

What is your culinary philosophy?

My food is pretty simple. We don’t have many ingredients. So what I do, I just use salt, sugar, soy sauce — pretty simple stuff. And it makes good food.

How do you challenge yourself to stay creative in the kitchen?

We use social media, we use the internet to see what’s out there and what’s popular and then connect with people.

And the other thing, actually — one thing I love to do is I like to wash dishes, because one thing is, what comes back? That’s the most important, too. I look at all the dishes that come back and why people don’t eat it. So I go back and talk to our servers — OK, what happened, what’s going on? So we make sure everything tastes good. If it’s not, we find out what’s wrong and we fix it.

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

It’s family oriented, I think. It’s our tradition to go out once a month with the family, so we have good experiences and it’s a family thing, so we enjoy it.

What are your thoughts on Inlander Restaurant Week, and what are you most looking forward to during this year’s event?

We want people to know about our culture, so this time and last time we stayed with the Chiang Mai curry pork. We grew up with it, and curry pork is everywhere in Chiang Mai. I eat it almost every morning with sticky rice, that’s my breakfast, so I want people to know about the experience that I had in Thailand.

Looking into the future, how do you think the hospitality industry has permanently changed in the last three years (since the pandemic), and will continue to shift?

One thing that I see changing a lot is the takeout. In Thailand, we have ingredients for [people ordering takeout] to cook at home. It’s not like we cook for them, so we have fresh stuff and sauces and then they can cook at home. I think that might be the next shift, too. Maybe we’ll sell only sauce, and they can buy the veggies at home.

Right now, a lot of things are expensive, you know, all of the veggies and also minimum wage has increased, so people, how can they afford to eat out a lot? So I think that if we can make the food cheaper for them and they have a good sauce or the right sauce, and then they can mix it at home like they eat at the restaurant. I think that’s the future for us, too.

What’s your favorite dish on your IRW menu this year, and why?

I still like my curry pork. It’s an appetizer here, we serve it as an appetizer, but in Thailand we eat it as a meal. My curry pork is always my favorite, and I eat it every day. 

make a night of it

PUTTING SPOKANE ON THE MAP

NO-LI BREWHOUSE HAS WON MORE INTERNATIONAL BEER AWARDS THAN ANY OTHER BREWERY. AGAIN.

It’s no secret that Spokane has embraced NoLi Brewhouse for its artisan crafted beer that’s infused with a healthy dose of hometown pride. Locals have come to know and love their IPAs, ales, ambers and stouts made from locally sourced ingredients. Their beer, and their newly expanded Beer Campus bring the community together.

But what locals may not know is the reputation No-Li has been building around the world. For a third straight year, No-Li has won more international beer awards than any other brewery in America. In 2022, No-Li received 36 international brewing medals spanning the globe from Australia to Germany to Japan. In total, the brewery has collected 112 international awards, putting Spokane on the map as a premier beer city.

Want to enjoy a world-class craft beer? Look for these standouts on Inlander Restaurant Week menus.

CASCADE FOG

7.5% ABV | 35 IBUs

Cascade Fog was created with No-Li’s three-barrel pilot system, to create a smooth-drinking Imperial Hazy. Citra and Mosaic hops and a juicy yeast strain deliver citrus notes, tropical fruit aromas, a touch of sweetness and subtle hop flavor.

2022 AWARDS

Gold: New York International Beer Competition

Gold: Berlin International Beer Competition

Silver: World Beer Awards, London, England

Bronze: Australian International Brewing Awards

Bronze: International Beer Cup Tokyo, Japan

Bronze: Australian International Brewing Awards

BIG JUICY

6.1% ABV | 35 IBUs

No-Li’s Big juicy starts with a light malt, and then they pile on tropical fruit and big citrus flavors thanks to Citra El Dorado, Bela and Azacca hops to make an India Pale Ale that’s fruity and balanced, with just a touch of mellow bitterness.

2022 AWARDS

Gold: Berlin International Beer Competition

Bronze: Aro Rojo International Beer Competition

PORCH GLOW

5.0% ABV | 10 IBUs

This highly drinkable amber ale pairs well with food, making it a great addition to any Inlander Restaurant Week thee-course meal. Porch Glow is crafted with a perfect hops-malt balance with a gentle lager-like body. See if you can taste the faint hint of chocolate malt.

2022 AWARDS

Silver: Berlin International Beer Competition

Silver: World Beer Awards, London, England

BORN AND RAISED

7.0% ABV | 45 IBUs

Born & Raised is No-Li’s big shout-out to Spokane. It’s also their most complex beer, combining Munich and Crystal malts with Chinook and Cascade hops to deliver citrus and piney flavors. It’s then dry-hopped with Cascade and CTZ for big hop aromas.

2022 AWARDS

Silver: Berlin international Beer Competition 

Photos by Matthew Murphy

GEM STATE GEMS

CELEBRATING THE GROWING LIST OF NORTH IDAHO’S LONGTIME RESTAURANT WEEK PARTICIPANTS

North Idaho’s participation in Inlander Restaurant Week is officially in its 10th year, growing strong, and definitely back to pre-pandemic participation levels. For diners, that means even more delicious options to try.

We’re thrilled to welcome back four Hagadone Hospitality venues: BEVERLY’S and DOCKSIDE, both in The Coeur d’Alene Resort, THE CEDARS FLOATING RESTAURANT, and TITO’S ITALIAN GRILL & WINE SHOP, the latter located in the Resort Shops.

In the past, Tito’s has typically served all-new specials for Restaurant Week, says executive chef Tim Heinig. This year, however, Tito’s is using Restaurant Week to highlight its new menu items.

“We’re in the process of wanting to elevate our menu,” Heinig says, adding that the already-popular chicken marsala is also on Tito’s regular menu.

Additional entrees for Tito’s $35 prix-fixe menu include lemon shrimp over angel hair pasta and a hearty plate of vegetarian lasagna, while dessert options — which all involve chocolate — include tiramisu and a chocolate caramel tart with Belgian chocolate ganache and salted caramel.

Think of Coeur d’Alene’s CRANBERRY ROAD WINERY as farm-(and ocean)-to-table dining in an upscale location that’s still family-friendly.

“Everything is made to order,” says Maria Tiffany,

who co-owns the elegantly appointed space at The Village at Riverstone with her husband, Chris.

The braised short ribs, for example, come from grass-fed Montana cows slow-cooked in a rich sauce featuring the winery’s cabernet sauvignon. The other entrée options, prawn linguine and chicken piccata, both feature the winery’s chardonnay.

Desserts are equally decadent, including crème brulee with fresh fruit and New York style cheesecake with a port reduction.

Just around the corner from Cranberry Road Winery at Riverstone are four more Restaurant Week participants. Check out VICINO PIZZA and its upscale sister spot, VINE & OLIVE EATERY & WINE BAR, both of which serve Italian food.

TERRAZA WATERFRONT CAFÉ dishes up the flavors of Latin America, while BARDENAY RESTAURANT AND DISTILLERY is known for its craft cocktails and eclectic menu in a family-friendly spot. Maybe you’d like to make more of an event out of your Restaurant Week excursion. RED TAIL BAR & GRILL and CHINOOK CRAFTED BY ADAM HEGSTED are both located inside the Coeur d’Alene Casino Resort Hotel, which would be more than happy to speak with diners about hotel accommodations should they want to turn dinner into something more. 

NORTH IDAHO’S RESTAURANTS

315 Cuisine

Bardenay Restaurant & Distillery

Beverly’s

The Cedars

Floating Restaurant

Chinook Crafted by Chef Adam Hegsted

Collective Kitchen

Cosmic Cowboy Grill

Cranberry Road Winery

Dockside

Honey Eatery & Social Club

Red Tail Bar & Grill

Republic Kitchen & Taphouse

Satay Bistro

Sweet Lou’s Restaurant and Tap House

Terraza Waterfront Cafe

Thai Bamboo

Tito’s Italian Grill

Vicino Pizza

Vine & Olive

The cloud nine sushi roll from Beverly’s

YOU ARE INVITED COHOUSING COMMUNITY WORKSHOP O4 SAT

MODERATED BY SCHEMATA ARCHITECTS

ATTEND ALL SYMPOSIUM EVENTS

Join architects Mike Mariano and Grace Kim as they unpack the concept of cohousing and share their experiences, both professional and personal, with this unique community-oriented housing model. During this interactive workshop, you will learn the characteristics of cohousing and the social capital you can build as well as exploring urban cohousing projects. There will be individual and group exercises to help you imagine what an ideal community might look like and what nearby amenities would make this form of housing successful in Spokane. This workshop is ideal for anyone interested in living in a more connected way with their neighbors – either in your current neighborhood or in a new setting. PRICING

$120

$40

WELCOME WAGON

CHECK OUT THESE RESTAURANTS NEW TO OR REJOINING INLANDER RESTAURANT WEEK

There’s something for everyone during Inlander Restaurant Week, which this year welcomes back several past participants, as well as several buzzworthy newcomers excited to meet you. Whether you’re discovering a new place or rediscovering a longtime favorite, you can’t miss with this year’s roll-out.

BANGKOK THAI $35

Our newcomers list starts with a bang, featuring Bangkok Thai’s authentic Thai dishes. Start with crunchy spring rolls or a savory chicken satay, followed by a choice of crab fried rice (with real crab!) or the pineapple chicken beautifully served in a pineapple “boat.” Or maybe you’re a fan of classic pad Thai with crunchy veggies and house-made sauce. For dessert, discover a new favorite: Thai-style fried bananas with vanilla ice cream. Even better, all three of Bangkok Thai’s Spokane locations — on Grand Boulevard, Trent Avenue and Argonne Road — are participating.

THE CEDARS FLOATING RESTAURANT $45

From its location on Lake Coeur d’Alene to its elegant yet understated interior, Cedars is a must-try place. Your memorable meal begins with a choice of steak skewers, lobster bisque or zesty smoked trout crostini. Should you have the gorgeously grilled New York steak or Cedar’s famous salmon? Dessert choices are equally challenging: a huckleberry ice cream sundae, rich chocolate pot de crème, or assorted crème brulee bites.

DE ESPAÑA $45

Spanish-inspired flavors await diners at de España, Eat Good Group’s newest Spokane eatery, which opened in mid-2022. Discover creamy nduja sausage and crunchy almonds in firstcourse options like deviled eggs or marinated anchovies known as boquerones. For your entrée, try the vegetarian version of paella, the national dish of Spain, or

savory pork loin stuffed with tangy Manchego cheese. Dessert means crispy churros, salted caramel cheesecake or — for grownups — an horchata-like cocktail with spiced rum. If your palate prefers French-inspired food, travel to the South Perry neighborhood for Eat Good’s other newcomer, Française.

DOCKSIDE $45

Be one of the first to experience the newly remodeled Dockside restaurant at The Coeur d’Alene Resort, which is bringing back all of its restaurants for Inlander Restaurant Week this year after a two-year pandemic-prompted absence. The first course is Dockside’s rendition of Northwest fresh with Idaho smoked trout deviled eggs, or an arugula and roasted beet salad with huckleberry vinaigrette. Entrees are all about upscale classics, from braised short ribs to chicken parmesan with a prosciutto and mushroom cream sauce. Add a glass of Coeur d’Alene Cellars cabernet to go with dessert, like the chocolate “obsession” sundae with frosted brownies, chocolate and vanilla ice cream, and dark chocolate mousse.

HAY J’S BISTRO $45

This longtime favorite Liberty Lake spot is rolling out classic menu items for its return to Restaurant Week with upscale dining options.

Start with halibut cakes and zesty cilantro cream sauce, or have that same delightful fish for your entrée, encased in a crispy parmesan exterior and served over basmati rice and vegetables. Celebrate the perfect marriage of beef medallions and gorgonzola cheese with a rich cabernet demi glace. For dessert, you’ll swoon to the French chocolate cake with raspberry sauce.

HOGWASH WHISKEY DEN $35

Under type of cuisine for its Restaurant Week debut, Hogwash Whiskey Den put “eclectic.” No kidding! Start with a Mediterranean-inspired flatbread with eggplant and tahini spread or Hogwash’s spin on Southern-style chicken wings. Its burgers are legendary (also available meatless with a Beyond patty) and Thai tom kha soup is both vegan and gluten-free. Enjoy the underground vibe in one of Spokane’s fave subterranean spots as you nibble on dessert, like beer bread pudding or fried Italian dough known as zeppole served with raspberry curd and white chocolate ganache. Hogwash is known for its cocktails, too, including zero-proof drinks.

Burrata and blood oranges from Outsider

NEW IN 2023

Bangkok Thai

Beverly’s

The Cedars Floating Restaurant de España

The District Bar

Dockside

East Pan Asian Cuisine

Française

Hay J’s Bistro

Hogwash Whiskey Den

Inland Pacific Kitchen

Kasa Restaurant & Taphouse

Kuni’s Thai Kitchen

Legends of Fire

Outsider

Piccolo

Post Street Ale House

The Screaming Yak

Steelhead Bar & Grille

Tito’s Italian Grill

Victory Burger

Zona Blanca

KASA RESTAURANT & TAPHOUSE $25

You’ll be surprised at what you get for the price point at Kasa Restaurant & Taphouse, the first of two new restaurants from chef-owner Juli Norris inside the Papillon Building near Riverfront Park. Start with a loaded hummus platter featuring olives, feta and flatbread or spring for the daily soup and be surprised. Your entree choices include grilled chicken in a red curry and peanut sauce with pineapple and jalapeño salsa, a pulled pork adobo sandwich and veggie-forward, Moroccan-inspired carrot and chickpea stew. Don’t forget dessert! The vanilla porter brownie with house hazelnut ganache goes surprisingly well with a glass of the malbec from local Townshend Cellars.

OUTSIDER $35

It’s been a minute since longtime chef Ian Wingate ran finedining spot Moxie in downtown Spokane, but his many food fans will be tickled to know that the beloved Moxie meatloaf is one of three entrée options at his new Outsider restaurant, which opened in fall 2022. Also known for its rotisserie chicken, Wingate is featuring it in both the woodfired cacio e peppe (cheese and pepper) pizza and Outsider’s fragrant Indonesian soto ayam soup. Bookend your entrée choices with the smoked brisket French onion soup or vibrant beet and tangerine salad as a first course choice, as well as crème brulee or a genoise sponge cake with orange and chocolate — known as jaffa cake — for dessert. Outsider has all the appeal of a casual spot with fine dining finesse.

STEELHEAD BAR & GRILLE $35

When Inlander Restaurant Week first started in 2013, Steelhead Bar & Grille was right there, offering upscale pub food in its family-friendly downtown space with plenty of flair. Like everyone else, we were glad to see them reopen post-pandemic, and are excited to welcome them back this year with their famous smoked steelhead dip as a possible first course. Second course options include the steelhead fillet, as well as a spicy andouille sausage pasta dish. And for dessert, call us old fashioned, but we think Steelhead’s ice cream old fashioned is the perfect marriage of whiskey and smoked maple bourbon ice cream.

VICTORY BURGER $25

Located inside Spokane’s Wonder Building, Victory Burger replaced the former Bosco Pasta & Panini space in 2022. An Ethan Stowell Restaurant Group eatery — try its fine dining sister spot, Tavolàta — Victory Burger offers several salads for your first course, followed by meat and more meat. Choose from the classic Victory Burger with American cheese and all the fixin’s, the Blue Moon with blue cheese and bacon or the chicken-based Super Bird. For dessert, nibble on a cherry pistachio cookie or fork into the classic Italian olive oil cake. Does whiskey go with burgers? Yes. Add a Dry Fly-based, Gold Rush cocktail with citrine, honey and lemon to your meal for a few bucks more.

ZONA BLANCA $45

Chef Chad White fans will be glad to see the Restaurant Week debut of Zona Blanca, featuring White’s trademark innovation starting with the first course: tuna belly tartare, roasted Brussels sprouts on a house-made tortilla, or a creamy squash soup with housemade cottage cheese called requesón. Roasted shrimp with hominy porridge and chicharrones or smoked pork shoulder are two of your entrée choices, while dessert will be equally difficult to choose from. Zona Blanca’s rich, milk-soaked tres leches cake sounds delightful, but if you bring along several friends to dinner, you won’t have to choose — just share and enjoy! 

Tuna belly tartare from Zona Blanca

JIM BARRETT

BEVERLY’S EXECUTIVE CHEF

Jim Barrett’s love for the kitchen began at a young age and has continued to flourish over the last decade. Coming up with creative and unique meals with locally grown ingredients is a key part of his culinary process. Over the past 12 years at the Coeur d’Alene Resort, Barrett has strived to create a great dining experience for all guests, whether they come sit down at Beverly’s for a meal, attend a wine dinner or order room service at the resort.

IRW: Why did you choose to become a chef?

BARRETT: People started recognizing early, even in my childhood, my love for the kitchen. And at one point I had no idea what I wanted to be, and my mother talked me into enrolling in culinary school. The very first day, when I saw everyone in that professional kitchen with their hats and all dressed up, and I saw what everyone knew, right away I knew. I was like, “I want to know everything about the kitchen.” So then it was just easy, it fell into me. It’s been a life passion, and I still love what I do every day.

What is your culinary philosophy?

Keep it simple and use the finest ingredients. The ingredients speak for themselves. As a younger chef, I tried to complicate things and put too many sauces and too many flavors. Now I like to source out really high quality stuff and let the food speak for itself.

How do you challenge yourself to stay creative in the kitchen?

Everything’s real collaborative, and we have such a great team of chefs. A lot of our line cooks used to be chefs, so it’s a real collaborative, creative environment. There are no egos in our kitchen. We’ll take criticism from anyone, and we’ll look at a

dish and we’ll all try to do what we can. How do we make this better, how do we make this an incredible signature?

What kinds of places do you look for when you dine out — what excites you?

It’s a nice treat, I think, as a chef just to go out, and I’m not critical. I think a lot of people are intimidated and think that chefs are hard to please, but yeah, I for the most part like to go to more simple restaurants on my days off. I’m pretty easy to please and thankful that I don’t have to cook for the night.

Who is one of your culinary heroes, and why?

I’ve always been a Gordon Ramsay fan, and we do a lot of steak Wellingtons, and we’re always trying to match and beat what Gordon does. I just really respect that he just wants things done right and his attention to detail.

What are you most looking forward to during Inlander Restaurant Week 2023?

We’ve been a part of this from the beginning, so it’s really exciting. And then, with the last couple of years, we haven’t been able to do it, so we’re really excited to be back as a part of it. It’s a great thing for our restaurant, and we’re full almost every night. And it’s a great way for people who haven’t dined at Beverly’s ever or in a long time, and it’s an affordable way to get people in, and it’s always a great week for us. And it’s kind of a slower time in Coeur d’Alene this time of year, so it’s really nice, too, after Valentine’s Day to be busy.

How do you think the hospitality industry has permanently changed since the pandemic, and will continue to shift?

It’s been hard on the kitchens with staffing challenges, and we’ve kind of seen the wages of a lot

of the cooks go up, so I think it’s kind of a positive thing that chefs are getting paid more. Wages really did help a lot with getting people to return to the kitchens, and we’re really fortunate to be fully staffed.

It’s kind of exciting around here, we see a lot of smaller, chef-driven restaurants in the area, and food trucks and those types of venues. It’s kind of fun to see smaller, chef-driven restaurants happen more in our area.

What advice would you give to diners going out during IRW 2023?

Make reservations early and have an open mind. We tried to make a lot of different flavors and a lot of different items to give people some exciting choices. Some guys in our kitchen are really good at sushi, so they asked if we could put a sushi item on there, so that’s how that got on there. So we kind of collaborated and tried to make a fun menu that will appeal to people in a lot of different ways.

What’s your favorite dish on your menu?

I really like our paella. We make a really nice saffron rice, and we have dried Spanish chorizo in it and saffron and mussels and shrimp and scallops. So that’s kind of one of my favorites on the menu. 

WEEK

and Promotional Partner Official

Our team is proud to sponsor the printing for this delicious community event. We look forward to filling our bellies and connecting with our customers, friends, and family and enjoying the best of beautiful Spokane!

-Christy & Sco Johns

DINNER AND A…

FROM CONCERTS TO EXHIBITS, LIVE COMEDY TO HOCKEY, CONSIDER THESE EVENTS BEFORE OR AFTER YOUR MEAL

DANCING WITH LIFE: MEXICAN MASKS

This exhibition at the MAC showcases a selection of 54 handmade dance masks from the region of Michoacan, Mexico. These vibrant art pieces depict devils, holy men, celebrities and even some politicians. The Indigenous art form is still alive and well today, having roots in the celebration of certain religious holidays. Tue-Sun from 10 am-5 pm through April 16, $7-$12, Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)

SAFARI

The hilarious Blue Door Players put on Safari, a fast-paced weekly improv show that pays homage to Whose Line Is It Anyway? every Saturday. Every show is different due to heavy reliance on audience suggestions, so it’s worth going again and again. However, the show can get a bit raunchy at times, so make sure you and your party are all 16 and up before heading over. Saturdays from 7:30-9 pm, $8, Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com (509-747-7045)

SPOKANE CHIEFS VS. PORTLAND WINTERHAWKS

SCENIC HOT COCOA CRUISES

Embark on a breathtaking cruise around Lake Coeur d’Alene and sip on carefully crafted, decadent hot cocoas. The hot cocoa bar is a child’s paradise, with delicious toppings and whipped cream at the ready. For the adults, a selection of spiked drinks are available for purchase. Head out across the water before dinner, perhaps followed by an afternoon strolling downtown Coeur d’Alene’s shops and art galleries. Every Fri-Sun in Feb. and March at 12:30 pm and 2:30 pm, $12.50-$17.50; kids 5 and under free, Coeur d’Alene Resort, cdacruises.com

It may be all about the Kraken lately, but the Spokane Chiefs deserve some love from their hometown fans. At this regular season game against the Portland Winterhawks, fans are also treated to the Shriners Hospitals for Kids Spokane jersey pillow giveaway. Fri, Feb. 24 at 7:05 pm, $12-$30, Spokane Arena, 702 W. Mallon Ave. spokanechiefs.com

WORLD BALLET SERIES: CINDERELLA

This familiar family-friendly tale is performed live by a multinational cast of 40 professional ballet dancers. Watch as they twirl, leap and bring one of the most celebrated fairytales to life on the First Interstate stage. Wed, March 1 at 7 pm, $49-$94, First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. firstinterstatecenter.org (509-279-7000)

Cap off your evening out with the Spokane Chiefs.

THE BLACK JACKET SYMPHONY: FLEETWOOD MAC’S RUMOURS

Listen to the wind blow… Hear that? The Black Jacket Symphony, a group known for performing classic rock albums in concert, is taking the stage of the Bing Crosby Theater to play Fleetwood Mac’s album Rumours in full. In addition to the album, the group is known to play other well-known hits from the evening’s artist. Wed, March 1 at 8 pm, $25-$32.50, Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com

FIRST FRIDAY

Discover all-new art, music and more at Spokane’s monthly arts showcase. Local businesses and galleries open their doors for opening receptions with March’s featured artists. Take a walk through downtown either before or after dinner to celebrate all of the wonderful art Spokane has to offer. Fri, March 3 from 5-8 pm, Free, Locations vary; map at firstfridayspokane.org 

EXPLORE 100+ FEB 23 THROUGH MAR 4

CUISINE DIRECTORY

DINE TOGETHER TRAIN TOGETHER

1898 PUBLIC HOUSE

Upscale, culinary dining in North Spokane with a spectacular view

NORTH SPOKANE AMERICAN $ 45

FIRST COURSE

Banh Mi Bao Buns Steamed bao buns, teriyaki sirloin bites, pickled cucumber, shredded carrots, pickled jalapeno, cilantro, and togarashi

Ahi Tuna Stack Calrose rice, ahi tuna, cucumbers, avocado, crunchy garlic, unagi sauce, Kewpie sriracha mayo, with baked wonton crisps

Kale and Brussels Sprouts Salad Chopped kale, shredded Brussels sprouts, grated white cheddar, candied pine nuts, crispy pancetta, and lemon-shallot vinaigrette GF

SECOND COURSE

Moroccan Spiced Sirloin Baseball cap top sirloin, fingerling potatoes, sauteed vegetable medley, chermoula, harissa paste GF Shrimp and Chicken Souvlaki Saffron rice, shepherd’s salad, lemon garlic aioli

Short Rib Mac and Cheese Cavatappi pasta, braised short rib, white cheddar and gruyere sauce, lemon herb crouton crumble, garlic bread

THIRD COURSE

Chocolate Peanut Butter Cake Chocolate cake layered with peanut butter, topped with chopped Resee’s cups, chocolate drizzle

Raspberry White Chocolate Cheesecake Graham cracker crust, whipped cream, raspberry coulis, cotton candy fluff

Crème Brûlée House-made crème brûlée, fresh mixed berries GF

DRINK LOCAL

Crimson and Spice Dry Fly vodka, burgundy poached pear syrup, orgeat, soda $14

RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd.

509.466.2121

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

AMBROSIA BISTRO AND WINE BAR

Great food, fine wine, and special friends. What else is there?

SPOKANE VALLEY BISTRO $ 45

FIRST COURSE

Crostini House-made peach preserves, smoky bacon, roasted hazelnuts, and white cheddar on grilled baguette

Mushrooms and Puff Pastry Puff pastry topped with gourmet mushrooms tossed in olive oil and garlic, whipped shallot and chive cream cheese, chopped sorrel

Salmon Chowder Creamy house-made chowder with wild sockeye salmon, bacon, potato, and fresh herbs

SECOND COURSE

Alaskan Pollock Pan-seared Alaskan pollock topped with grilled pineapple salsa. Served with a blistered edamame and corn succotash and hoisin vinaigrette

Rack of Lamb Oven-roasted rack of lamb topped with a pomegranate-port reduction over parsnip puree, with roasted delicata squash

Chicken Pesto Pappardelle Pappardelle pasta and shaved fennel tossed in a creamy pesto sauce and topped with a grilled chicken breast

THIRD COURSE

Flourless Chocolate Torte Decadent flourless dark chocolate cake with fresh whipped cream and chocolate sauce GF

Espresso Panna Cotta Cold brewed coffee and cream panna cotta with a Kahlua gelée, fresh whipped cream, and cocoa powder

Key Lime Cheesecake New York style cheesecake with key lime juice, graham cracker crust, and fresh lime zest

DRINK LOCAL

Ambrosia Bistro White Pineapple and tropical fruit aromas and flavors with a creamy, lightly oaked finish $9 RESERVATIONS

9211 E. Montgomery Ave. 509.928.3222

Menu served Mon-Thu, 4-8 pm; Fri-Sat, 4-9 pm; Closed Sun

315 CUISINE

Serving flavorful world cuisine alongside beautifully crafted cocktails

COEUR D’ALENE ECLECTIC $ 45

FIRST COURSE

Five Spice Asian Meatballs Hoisin glaze, japchae, Taekyung kewpie

Llapingachos Crispy potato pancakes, cotija, curtido, chimichurri aioli GF V

Bang Bang Cauliflower and Shrimp Asian sweet chili sauce, grilled shrimp GF

SECOND COURSE

Sous Vide Half Chicken Roasted pan jus, sausage stuffed delicata, tomato confit

Filet Mignon Wild porcini cream sauce, onion nage, crispy potato cake, blue cheese croquette, sautéed spinach

Wild Argentine Red Shrimp English pea risotto cake, sherry lobster sauce, Meyer lemon frisée

THIRD COURSE

Composed Tiramisu Espresso-soaked lady fingers, mascarpone cream V

Pineapple Upside Down Cake Coconut rum semifreddo, salted caramel V

Strawberries and Cream Strawberry semifreddo, strawberry coulis, fresh whipped cream GF V

DRINK LOCAL

Basil Gin Fizz Dry Fly gin, elderflower liqueur, orange bitters, lemon and lime juice, simple syrup, soda water $12

RESERVATIONS RECOMMENDED

315 Wallace Ave. 208.667.9660

Menu served Wed-Sun, 3:15-9 pm

ANTHONY’S AT SPOKANE FALLS

Fresh Northwest seafood served with stunning views of the Spokane Falls

DOWNTOWN SPOKANE SEAFOOD $ 45

FIRST COURSE

Anthony’s Award-Winning Clam Chowder A cup of our creamy New England-style clam chowder with bacon and potatoes

Blue Cheese Salad Hearts of romaine, toasted hazelnuts

Oysters on the Half Shell Enjoy two of today’s fresh selection of oysters. Served with cucumber mignonette and lemon GF

SECOND COURSE

Columbia River Steelhead Chargrilled with roasted appleginger butter. Served with cornbread pudding and seasonal vegetables GF

Prawn Marinara With caramelized garlic in fresh basil marinara on angel hair pasta

Northwest Top Sirloin A hand-cut top sirloin grilled to your liking and served with champ potatoes and seasonal vegetables GF

THIRD COURSE

Anthony’s Burnt Cream Our creamy, rich custard with a caramelized sugar top GF

Dark Chocolate Hazelnut Truffle Bites Three of our dark chocolate hazelnut truffles with vanilla ice cream, chocolate ganache and raspberry sauce

Mini Cherry Buckle Sweet and tart Eastern Washington Montmorency cherries layered under a warm, delicate almond crust topping with vanilla ice cream

DRINK LOCAL

Huckleberry Hard Lemonade Our homemade lemonade with wild mountain huckleberries and Dry Fly vodka $11

510 N. Lincoln St.

RESERVATIONS RECOMMENDED

509.328.9009

Menu served Sun-Thu, 3-8 pm; Fri-Sat 3-9 pm

BABA

Comfort food with a Mediterranean, Middle Eastern and Asian influence

DOWNTOWN SPOKANE MEDITERRANEAN $ 45

FIRST COURSE

Hummus with Tahini Velvety smooth garbanzo beans, garlic confit and olive oil; served with fresh pita GFA V+–Upgrade to mushroom hummus $3

Warmed Castelvetrano Olives Olives marinated with orange peel, rosemary, Aleppo pepper, almonds and lemon GF V+

Baked Feta Dip Spiced feta dip with tomatoes and peppers, baked hot in a cast iron; served with fresh pita GFA V

SECOND COURSE

Kreatopita (Greek Spiced Meat Pie) Slow-cooked lamb, pork and beef with toasted spices, layered with kefalotyri cheese, herbs and roasted onions; topped with crispy pastry top and herbs, all cooked in a cast iron pan

Fish Shish Kabob with Schug Two chili and herb marinated black bass kabobs with tomatoes grilled over a wood fire. Served with amba sauce, black tahini, shatta, pickled red onions, lemon puree, and jeweled jasmine rice GF

Turkish Stuffed Eggplant (Imam Bayildi) Eggplant stuffed with tomatoes, mushrooms, garlic, onions, and herbs and roasted in olive oil; topped with feta and herbed yogurt. Served with za’atar fried potatoes GF V

THIRD COURSE

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

Chocolate Tart with Dukkah Seeds & Caramel Hearthbaked brownie crust topped with tahini caramel and spiced cream GF V

Pistachio and Rosewater Ice Cream (Booza) Garnished with crushed pistachios and rose petals GF V

DRINK LOCAL

Raspberry Rose Dry Fly gin, black raspberry liqueur, citrus, rose water and currant raspberry seltzer $14

1242 W. Summit Pkwy.

RESERVATIONS RECOMMENDED

509.443.4410

Menu served Mon-Thu, 3-9 pm; Fri-Sat, 10 am-10 pm; Sun, 10 am-9 pm

BACKYARD PUBLIC HOUSE

Spokane’s favorite five star dive bar

DOWNTOWN SPOKANE AMERICAN $25

FIRST COURSE

Pear and Gorgonzola Salad Mixed greens tossed in a house-made pear vinaigrette, topped with sliced radish, toasted edamame and gorgonzola cheese V

Boneless Wings Deep-fried boneless chicken wings tossed in a spicy gochujang sauce. Served with sliced carrots

Backyard Chili Ground beef chili topped with cornbread crumble – Load it up with cheese and sour cream for $3

SECOND COURSE

Katsu Sandwich Panko breaded chicken breast, fresh shredded cabbage, mayonnaise and katsu sauce on lightly toasted white bread. Served with french fries

Mahi Mahi Ceviche Lime marinated mahi mahi with diced cucumbers, red onion, peppers and cilantro. Topped with sliced avocado and served with chips on the side

Avocado Jack Burger 6 oz. all beef patty with pepper jack cheese, lettuce, tomato, fresh avocado and creamy house-made chipotle sauce on a brioche bun. Served with french fries GFA

THIRD COURSE

Sorbet Lemon sorbet topped with a sweet ginger and cherry reduction

Cheesecake Rich chocolate and peanut butter no-bake cheesecake, topped with whipped cream

Raspberry Churros Deep fried and topped with a raspberry drizzle and whipped cream

DRINK LOCAL

Brick West Ro-Sham-Bo Amber A light, highly drinkable amber ale boasting aromas of toasted bread and herbal green tea with a slight floral ending $7

MULTIPLE

BANGKOK THAI

1811 W. Broadway Ave.

Menu served Sun-Sat, 3-8 pm

509.822.7338

FIRST COURSE

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

Fresh Rolls Green leaf, carrot, bean sprouts, basil, shrimp, and rice noodles wrapped in soft rice paper. Served with peanut sauce GF

Crab in the Blanket Imitation crab mixed with cream cheese, celery, and carrot wrapped in wonton wrapper, deep-fried to perfection. Served with plum sauce

SECOND COURSE

Pineapple Chicken Served in a half pineapple shell with breaded chicken and sautéed to perfection, fresh pineapple chunks, onion, cashew nuts, and bell pepper in our chef’s special blend of Thai sauces, topped with fried basil

Crab Fried Rice Our signature fried rice dish with eggs, served with real crab meat, crab claws, snow peas, onion, tomatoes, and green onion – Add prawns for $5

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

THIRD COURSE

Sweet Sticky Rice with Fresh Mango Sweet sticky rice topped with sliced mango and coconut cream

Thai Style Fried Banana with Ice Cream Deep-fried banana with vanilla ice cream

Black Sweet Sticky Rice with Coconut Milk Pudding Black sweet sticky rice topped with coconut milk pudding – Add ice cream for $2

DRINK LOCAL

Latah Creek Huckleberry Wine Riesling combined with natural fruit juice to create a fresh and crisp wine with deeper fruit character $10 RESERVATIONS

MULTIPLE LOCATIONS

Experience authentic Thai food at Bangkok Thai THAI $35 SOUTH SPOKANE 1325 S. Grand Blvd.

Menu served Sun-Thu, 4-9 pm; Fri-Sat 4-10 pm

SPOKANE

Menu served Sun-Thu, 4-9 pm; Fri-Sat 4-10 pm

BARDENAY RESTAURANT & DISTILLERY

Visit Bardenay for unique fusion cuisine and handcrafted cocktails

COEUR D’ALENE GASTROPUB

FIRST COURSE

$35

Hummus Trio Chef selection of house-made hummus with flash-fried pita points

Swedish Meatballs Baked beef and pork meatballs in a creamy mushroom gravy

Mediterranean Shrimp Cocktail Garlic, butter, and herb poached shrimp with heritage greens, Kalamata olives, artichokes, cherry tomatoes and crumbled feta GF

SECOND COURSE

Miso Glazed Sea Bass Charbroiled sea bass fillet topped with sweet and spicy miso glaze, with roasted fingerling potatoes, sweet pea and carrot medley

Chicken Mole Braised chicken thigh with chocolate-pepper sauce, cheddar-jack calabacitas and borracho beans GF

Barbecue Smoked Brisket House smoked sliced beef brisket, honey-cider bbq sauce, corn pasta salad, and garlic parmesan potato wedges

THIRD COURSE

Espresso Martini Bardenay Vodka, Kahlua and Bardenay coldbrewed coffee shaken and served up Lemon Meringue Martini Bardenay Lemon Vodka, housemade sour mix and bar cream shaken and served up Mocha Torte Rich mocha torte topped with a minty mousse, raspberry coulis and candied ginger GF

DRINK LOCAL

You’re Turning Violet, Violet Bardenay Vodka, Bardenay Blueberry Liqueur, cinnamon syrup and lemon juice $9

BARK, A RESCUE PUB

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

FIRST COURSE

Chimichurri Steak Bites Hand-cut steak bites, potato, peppers, mushrooms, pickled onions, green onions, chimichurri GF

Blackberry Glaze Pork Belly Pork belly, blackberry glaze, mixed greens, crispy shallots GF

Stuffed Arancini Arancini stuffed with mushrooms and parmesan, served on a bed of greens with a green coconut curry sauce. Contains Shellfish. Vegetarian by request GF

SECOND COURSE

PB&J Burger Hand-pressed burger patty, pepper jack cheese, orange jalapeno jelly, peanut butter, country ham, mixed greens. Vegetarian available. GFA

Stuffed Squash Wild rice, spinach, parmesan, tomato reduction, candied pepitas. Vegan available GF V

Lasagna Pork sausage, ricotta, mozzarella, house-made marinara, spinach. Vegetarian available

THIRD COURSE

Ancho Cupcake Chocolate ancho flourless cupcake with raspberry sauce GF V

Sweet Potato “Poutine” Chili dusted sweet potato fries, marshmallows, maple drizzle GF V

Maple Brulee Maple Brulee with candied bacon, bourbon whipped cream

DRINK LOCAL

RESERVATIONS RECOMMENDED

1710 W. Riverstone Dr. 208.765.1540

Menu served Sun-Thu, 5-9 pm; Fri-Sat 5-10 pm

BEVERLY’S

Innovative dishes, panoramic views, and the PNW’s largest wine cellar

COEUR D’ALENE NORTHWEST $ 45

FIRST COURSE

Cloud Nine Sushi Roll Tempura sushi roll filled with crab, asparagus, avocado, wasabi, and soy

Smoked Duck Crostini Parsnip puree, arugula, black mission fig jam, and Merlot reduction

Fried Burrata Cheese Organic mizuna greens, oven-dried grape tomatoes, aged balsamic, herb pesto, and artisan baguette V

SECOND COURSE

Surf and Turf Petite New York strip steak with grilled prawn skewer, Yukon Gold mashed potatoes, fresh asparagus, béarnaise sauce, and demi-glace

Seafood Paella Saffron rice with shrimp, scallops, mussels, chorizo, and rouille sauce

Buttermilk Fried Chicken Yukon Gold mashed potatoes, chicken demi-glace, broccolini, honey-truffle butter, and bacon chive biscuit

THIRD COURSE

Warm Chocolate Budino Cake Cappuccino chip ice cream and Godiva chocolate sauce V

Vanilla Bean Crème Brulee Crisp sugar crust, fresh berries, and almond tuile cookie V

Coconut Tres Leche Cake Fresh berries and white chocolate mousse V

DRINK LOCAL

Huckleberry Heaven Dry Fly huckleberry vodka, lime juice, and simple syrup $16

Orchard Martini Dry Fly gin, Skip Rock Spiced Apple, sour apple schnapps, Filthy cherry $12 RESERVATIONS RECOMMENDED

905 N. Washington St.

Menu served Sun-Thu, 4-9 pm; Fri-Sat 4-10 pm

BLACK PEARL CASINO

509.418.2551

Delicious food, great service, fun table games. Good times on Pines!

SPOKANE VALLEY AMERICAN $25

FIRST COURSE

Thai Prawn Taco Flash fried coconut prawns, sweet chile slaw, peanut sauce, and chopped cilantro in a toasted sesame tortilla

Soft Pretzel Large soft pretzel baked in garlic butter and salt. Served with queso fundido V

No-Li Born & Raised IPA Enjoy a pint of this popular IPA

SECOND COURSE

Buffalo Chicken Mac n Cheese Cavatappi pasta tossed with onions, bacon, and bell peppers in a creamy cheddar cheese sauce. Topped with spicy chicken, bleu cheese crumbles, buffalo hot sauce drizzle, and celery sticks

Sirloin Steak 8 oz. top sirloin steak, seasoned and fire broiled to your specifications. Served with white cheddar mashed potatoes, seasonal vegetables, and garlic toast – Add grilled prawns $6

Build Your Own Bowl Start with a bed of steamed white rice, choose one meat (beef, chicken, or shrimp) choose one vegetable (mushrooms, bell peppers, onions, celery, broccoli, snow peas, cabbage) choose a dipping sauce GFA – Substitute fried rice or yakisoba noodles $1; add vegetables $1

THIRD COURSE

Ice Cream Potato Hand-formed vanilla ice cream dusted in cocoa powder in a puddle of hot fudge. Whipped cream and candied pecans on top V

Rustic Apple Tart Apples baked in cinnamon in a tart shell. Topped with caramel and candied pecans V – Add scoop of ice cream $2

Chocolate Lava Cake Chocolate bundt cake filled with warm chocolate ganache. Finished with chocolate sauce and whipped cream V – Add scoop of ice cream $2

DRINK LOCAL

Smoked Old Fashioned Dry Fly Triticale whiskey, bitters, simple syrup, orange, poured the rocks and then smoked $10

RESERVATIONS RECOMMENDED

115 S. Second St. 208.292.5678

Menu served Sun-Thu, 4:30-9 pm; Fri -Sat 4:30-10 pm

2104

N. Pines Rd

RESERVATIONS RECOMMENDED

509.290.5484

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

CASCADIA PUBLIC HOUSE

Locally owned and family friendly Northwest gastropub NORTH SPOKANE

FIRST COURSE

GASTROPUB $25

House Made Pretzel One of our famous and unique pretzels, made in house daily. Served with beer cheese and stone-ground mustard V – Make it vegan! Substitute with vegan cashew queso

Cascadia Caesar Wedge Fresh and crisp wedges of romaine, Caesar dressing, house-cut bacon bits, asiago, cracked black pepper and lemon, served with toasted Alpine Bakery baguette GFA

Chicken Tortilla Soup Our savory and delicious spin on a chicken tortilla soup. Served with lime crema, cilantro and housemade crispy tortilla strips GF

SECOND COURSE

5 Mile Dip House-cut and thinly sliced Northwest-raised Choice Angus sirloin, melted fontina, seasoned crispy onion straws, horseradish aioli and au jus, served on a toasted hoagie with fries GFA

Coconut Curry Penne House-made coconut curry sauce, fresh herbs and breadcrumbs, served with toasted Alpine Bakery baguette V V+

Shrimp and Grits Rich and flavorful grits, jumbo Cajun shrimp, andouille sausage, fontina, cheddar, butter, with a rim of locally sourced Fletcher’s hot sauce, garnished with green onion GF

THIRD COURSE

Chocolate Almond Coffee Cake This delicious dessert is served hot with fresh strawberries and a drizzle of house-made strawberry cream cheese V

Banana Split Fresh banana, strawberries, vanilla ice cream, candied walnuts, chocolate syrup, and whipped cream GF V – Vegan ice cream and whipped cream available

Coconut Martini Vanilla vodka, Blue Chair Bay coconut rum, Disaronno, cream of coconut, pineapple juice, garnished with coconut shavings (21+) GF V V+

DRINK LOCAL

Iron Goat Brewing Rotating Iron Goat microbrews $5

6314 N. Ash St.

Menu served Sun-Sat, 5-10 pm

THE CEDARS FLOATING RESTAURANT

Idaho’s premier floating restaurant serving Northwest-inspired cuisine

COEUR D’ALENE NORTHWEST $ 45

FIRST COURSE

Lobster Bisque Garnished with slipper lobster

Smoked Trout Crostini Lemon-dill cream cheese, capers, and red onions

Biergarten Steak Skewer Two beef skewers topped with blue cheese and green onion

SECOND COURSE

Grilled New York Steak Mashed potatoes, seasonal vegetable, and peppercorn sauce

Jerk-Spiced Shrimp Pineapple coconut rice, whiskey butter, chili beurre blanc, and green beans

Cedar Salmon Tricolor garlic butter potatoes, honey-chipotle butter sauce, and seasonal vegetable

THIRD COURSE

Chocolate Pot De Crème Served with fresh strawberry whipped cream V

Trio of Crème Brulee Vanilla, Grand Marinier, and amaretto V

Huckleberry Ice Cream Sundae Huckleberry sauce and whipped cream V

DRINK LOCAL

Huckleberry Moscow Mule Dry Fly huckleberry vodka, fresh-squeezed lime, Gosling’s Ginger Beer, and huckleberry puree $9

509.321.7051

CENTENNIAL RESTAURANT

Off the Centennial Trail, with great cuisine and amazing river views!

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Fried Pickles Dill pickle spears soaked in buttermilk and dredged in seasoned flour, then fried to perfection. Served with Centennial sauce V

Stuffed Mushrooms Stuffed with a shrimp and mushroom duxelle, then topped with a buttery panko crunch and roasted golden brown

Steak Bites Seared and served with a red wine demi-glace and gorgonzola cream dipping sauce GF

SECOND COURSE

Cajun Mac and Cheese Penne pasta tossed with spicy andouille sausage, shrimp, red peppers and onions in a zesty cheese sauce

Apricot Glazed Stuffed Chicken Thighs Stuffed with spinach, walnuts and apricots and served with wild rice blend and veggies GF

Steak Rockefeller Medallions of beef topped with a spinach, bacon and swiss mixture and then drizzled with hollandaise, served with a creamy polenta GF

THIRD COURSE

Bourbon Peach Cobbler Warm, spiced peaches with a flaky, golden crust make this old-fashioned classic an instant crowdpleaser

Key Lime Pie Mousse This light, refreshing citrus dessert tastes like your favorite Key Lime pie

Coffee Cup Tiramisu Coffee-soaked lady fingers with a mascarpone mousse served in an edible chocolate coffee cupDRINK LOCAL

DRINK LOCAL

On the Fly Dry Fly wheat whiskey, Amaro Montenegro and fresh squeezed lemon with a touch of mint $13

303 W. North River Dr.

Menu served Sun-Sat, 5-9 pm

844.733.3305

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

1514 N. Marina Dr.

208.292.5678 Menu served Sun, 3-8:30 pm; Mon-Thu, 4-8:30 pm; Fri-Sat 4-9 pm

CHAPS

A cafe and bakery on the edge of town serving fresh, from scratch cuisine

DOWNTOWN SPOKANE NORTHWEST $ 45

FIRST COURSE

Savory Blueberry Bison Meatball Grass-fed bison meatball

dressed in a scratch-made blueberry barbecue sauce

Blackened Halibut Tostada Fresh halibut, blackened, served on a tostada with mango salsa, slaw, and chipotle aioli

Wild Sockeye Salmon Cake Wild Alaskan sockeye salmon cake, cocktail sauce, and remoulade

SECOND COURSE

Beef Wellington Beef Tenderloin wrapped in layers of Pate duxelles (a finely chopped mushroom mixture), prosciutto, and puff pastry. Russet potato fondant, onion demi, rainbow carrot

Pork Roulade Pork loin rolled with a filling of pesto, sun-dried tomato, feta, parsley, and garlic. Roasted red potato & pancetta wrapped asparagus

Crusted Trout Crusted freshwater trout in a delicious crunchy almond coat. Fingerling potato & green beans in brown butter

THIRD COURSE

Mini Banana Cream Pie

Fresh pastry cream, banana, and cookie in a Graham cookie crust

Mini Coconut Cream Pie

Fresh coconut pastry cream. Heavy whip cream, toasted coconut, in a graham cookie crust

Affagoto The Scoop’s vanilla ice scream and a pour-over of 4 Seasons “Chaps” Blend espresso

DRINK LOCAL Lumberbeard Brewing Pilsner $8

4237 S. Cheney Spokane Rd. 509.624.4182

Menu served Wed-Fri, 4-10 pm

CHINOOK CRAFTED BY CHEF ADAM HEGSTED

A family friendly, finer dining option at the Coeur d’Alene Casino

WORLEY STEAKHOUSE $ 45

FIRST COURSE

Fried Mushrooms Battered and fried portobello mushrooms served in a honey-butter chili sauce

Stuffed Jalapenos Bacon-wrapped jalapenos stuffed with peanut butter and served with pepper jelly

Risotto Arancini Cheesy risotto balls breaded and fried and served with pesto sauce

SECOND COURSE

Steak Chimichurri 6 oz. top sirloin grilled to desired temperature and topped with fresh chimichurri sauce. Served with seasonal vegetables and smash-fried red potatoes

Pancetta Bucatini Carbonara Bucatini pasta tossed in a creamy carbonara sauce with house-made pancetta bacon

Blackened Salmon Caesar Wild-caught sockeye salmon, blackened and served atop honey gem Caesar salad made with Parmigiano-Reggiano cheese and house-made brioche croutons

THIRD COURSE

Cannoli One cannoli dipped in chocolate and filled with traditional creamy filling

Black Forest Cake Roll Chocolate cake rolled up with white icing and cherry filling, topped with ganache and sprinkled with toasted almonds

Mini Charlet Lady fingers surrounding a strawberry mousse filling

DRINK LOCAL

CDA Casino Red Wine Our private label wine is a delicious medium bodied red blend produced by Arbor Crest Wine Cellars $8

37914 S. Nukwalqw

RESERVATIONS RECOMMENDED

208.769.2600

Menu served Sun, 4:30-9 pm; Closed Mon-Tue; Wed-Thu, 4:30-9 pm; Fri-Sat, 4:30-9:30 pm

COCHINITO TAQUERIA

Spokane’s original chef-driven taco shop and craft cocktail bar

DOWNTOWN SPOKANE MEXICAN $25

FIRST COURSE

Chips and Guacamole Fresh fried chips and house-made guacamole GFA V V+

Elote Bowl Grilled corn, cumin and smoked paprika crema, scallion, jalepeno, shishito peppers, crispy pickled onion GFA V Queso Fundito Creamy asadero and sharp cheddar cheese dip with house-ground chorizo sausage, Padron peppers, preserved tomato xni pec and tortilla chips

SECOND COURSE

Any Three Tacos Select any three tacos from our menu GFA

Taco Meal Select any two tacos with rice and your choice of vegetarian black beans or Cochinito-style pork and pinto beans GFA

Karina’s Bowl A large bowl of rice and your choice of vegetarian black beans or Cochinito-style pork and pinto beans topped with any of our taco meats, guacamole, cotija, crema, xni pec and chips or tortillas GFA

THIRD COURSE

Churros House-made churros served with your choice of spiced chocolate or cajeta caramel dipping sauces V

Mezcal Butterscotch Pudding House-made pudding spiked with Vida mezcal, caramelized apple compote, agave whipped cream GF

Chocolate Atole Spiced Mexican drinking chocolate, mezcal whipped cream GF – Spiked (add Ancho Reyes Chile Liqueur) $5 *21 and over only

DRINK LOCAL

Dry Fly Bourbon 101 Washington’s first legal bourbon. Available as a shot or cocktail $13 shot

CLINKERDAGGER

Spokane classic for 49 years, amazing cuisine and epic river views!

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Romaine Caesar Asiago, artisan croutons, house-made dressing, lemon – Add crispy calamari $6

Broadway Pea Salad Water chestnuts, bacon, creamy white pepper dressing – Add coconut shrimp $6

New England Clam Chowder Artisan croutons, caramelized bacon and leeks, Italian parsley – Add crab and artichoke dip $6

SECOND COURSE

Grilled Salmon and Scallops Roasted fingerling potatoes, seasonal vegetables, rosemary butter – Add fried Brussels sprouts $6

Herb Crusted Prime Rib Slow roasted, Yukon Gold mashed potatoes, creamed kale, horseradish, au jus – Add roasted garlic and shallot shrimp $6

Chicken Roulade Cherry blue cheese and almond stuffed, roasted fingerling potatoes, asparagus, bacon, beurre blanc – Add mac ‘n’ cheese $6

THIRD COURSE

Huckleberry Cheesecake Huckleberry puree and fresh whipped cream

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

Creme Brulee Rich vanilla custard with a caramelized sugar crust GF

DRINK LOCAL

Dry Fly Lemon Drop Dry Fly vodka, limoncello, triple sec, fresh lemon sour with a sugar rimmed glass $13

621 W. Mallon Ave.

RESERVATIONS RECOMMENDED

509.328.5965

Menu served Sun 3-9 pm; Mon-Thu 11:30 am-9 pm; Fri-Sat, 11:30 am-10 pm

COLLECTIVE KITCHEN

Upscale bistro

COEUR D’ ALENE AMERICAN $ 45

FIRST COURSE

Stuffed Artichoke Bottoms Crab, cream cheese, garlic, peppers, onions, spinach GF

Bacon Wrapped Figs Charred goat cheese, cucumber salad, blueberry, balsamic GF

Mixed Greens Huckleberry vinaigrette, goat cheese, toasted pepitas GFA V+

SECOND COURSE

Beef Wellington Choice teres major, mushroom duxelles, pastry, mashed Yukon Gold potatoes, asparagus, veal glacé

Chilean Sea Bass Champagne poached sea bass, vegetable black rice risotto, beurre blanc GF

Lobster Mac and Cheese Four cheese béchamel, garlic, onions, spinach, manchego, lobster

THIRD COURSE

Flourless Chocolate Cake Rich, dense chocolate, blueberries, cream GF

Chèvre Cheesecake Goat cheese, huckleberry glaze, cream

Pepita Baklava Pastry, pumpkin seeds, local honey, butter, vanilla bean ice cream, caramel

DRINK LOCAL

Arbor Crest Cliff House Red A medium-bodied blend with layers of spicy oak, red currant, cedar and black raspberry $7

10 N. Post St. 509.474.9618

Menu served Mon-Sat, 11:30 am-9 pm

501 E. Sherman Ave. 208.930.4762

Menu served Sun-Sat, 4-9 pm

COSMIC COWBOY GRILL

Fresh casual restaurant, chef-quality scratch food in about 10 minutes

COEUR D’ALENE AMERICAN $25

FIRST COURSE

Shaved Tri-Tip Sliders Shaved tri-tip steak sliders with housemade huckleberry barbecue sauce and creamy coleslaw GFA

Pulled Pork Tostada Apple cider braised pork shoulder with refried beans, cheddar jack cheese, shredded lettuce, diced tomato, and chipotle ranch on a crispy corn tortilla GF

Roasted Vegetable Salad Roasted Brussels sprouts, cauliflower, butternut squash, and beets with dried cranberries, arugula, pepitas, quinoa, goat cheese, and apple cider vinaigrette GF V – Add chicken, steak, pulled pork, or tofu $5

SECOND COURSE

Portobello Mushroom Burger Grilled portobello mushroom burger with pickled red onion, tzatziki, and arugula. Served with french fries GFA V

Green Chili Pork Stew Green chili pork stew served with hot buttered tortillas and corn casserole GFA

Open Face Chili Burger House-made chili served on a certified USDA angus beef patty and Texas toast topped with pickled jalapeno and cheddar jack cheese. Served with a side of Texas toast GFA

THIRD COURSE

Huckleberry Cheesecake House-made huckleberry cheesecake topped with huckleberry compote V

Chocolate Pot de Creme House-made chocolate pot de creme with salted caramel sauce GF V

Banana Cream Pie House-made banana cream pie V

DRINK LOCAL

CDA Cellars 2020 No. 6 Red Aged in French and American oak, hints of violet, red berry fruit, ripe cherry and soft oak are present in the nose $12.50

412 W. Haycraft Ave.

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

d’BALI ASIAN BISTRO

Southeast Asian comfort food

CRANBERRY ROAD WINERY

A boutique winery, creating wines and dishes with a twist for 14 years!

COEUR D’ALENE NORTHWEST $ 45

FIRST COURSE

Prawn Cocktail Jumbo prawns, house cocktail sauce, lemon GF Soup Fresh and made from scratch soup of the day

House Salad Mixed greens, shaved watermelon radish, carrot ribbons, dressing GF

SECOND COURSE

Braised Short Ribs Braised beef short ribs in cabernet and tomato sauce, carrots, bell peppers, garlic mashed potatoes, fresh herbs GF

Chicken Piccata Chicken cutlets, buttery Chardonnay sauce, capers, penne pasta, lemon, herbs

Prawn Linguini Jumbo prawns sauteed in our house Chardonnay

THIRD COURSE

Crème Brulee Rich custard, crispy caramel layer, fresh fruit GF New York Cheesecake Cheesecake, port reduction, fresh fruit Huckleberry Ice Cream Huckleberry cream, port reduction drizzle GF

DRINK LOCAL

Syrah 2017 Blackberry, chocolate and raspberry. Earthy notes and soft oaky mouth feel $12

208.277.0000

AIRWAY HEIGHTS ASIAN $35

FIRST COURSE

Burmese Tea Leaf Salad Laphet thoke (preserved tea leaves) expertly dressed in Mama J’s special sauce, then tossed with lettuce and tomatoes, and finished with lime, sesame and peanuts GF

Malaysian Nyonya Top Hats Kuih pie tee — these are our bite-sized flavor bombs! Flaky top hat-shaped pastry tarts filled with chicken, jicama, bell pepper, and aromatics

Crispy Fried Tofu Skin Yuba (tofu skins) fried crisp and drizzled with our d’Bali Signature Sauce for a satisfying first course GF V

SECOND COURSE

Braised Beef Short Ribs Galbi-jjim — Mama Jeannie’s family recipe for Korean braised beef short ribs, simmered with golden potatoes, carrots, and onion, then served with rice

Peking Duck Mama J’s Peking Duck honors traditional preparation methods, and is served with fresh-made mantou steamed buns, scallions, and plum sauce

Buddha’s Delight Wok-fired fresh vegetables in our made-inhouse stir fry sauce full of umami and flavor! Served with rice

V – Add your choice of protein $5

THIRD COURSE

Mango Crepes Hong Kong-style thin pan cakes served with sweet mango and cream V

Banana Lumpia Warm and crispy dessert spring rolls stuffed with ripe banana served with coconut ice cream V

Passion Fruit Panna Cotta d’Bali’s signature dessert! A creamy, yet light finish to your meal, that’s sweet an tangy with a salted caramel drizzle GF V

DRINK LOCAL

AC Kelly-Mocho Sangria + Our special red wine and cola elevated with local Arbor Crest wine $8

12924 W. Sunset Hwy.

RESERVATIONS RECOMMENDED

509.230.8629

Menu served Mon-Thu, 5-9 pm; Fri-Sat 5-10 pm

RESERVATIONS RECOMMENDED

208.966.4991 Menu served Tue-Sun, 4-8:30 pm

2380 N. Old Mill Loop

DAS STEIN HAUS

Spokane’s authentic German pub and eatery

NORTH SPOKANE GERMAN

FIRST COURSE

Bratwurst House-made sausage served with stone-ground mustard on a bed of sauerkraut – Make it a trio $4

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

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

SECOND COURSE

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

Rack of Pork Tender, juicy bone-in pork roast with peppercorn sauce. Served with garlic mashed potatoes and red cabbage or sauerkraut – Add a cup of soup $2

Sauerbraten Roast beef marinated in a red wine seasoning brine and slow roasted. Served with spaetzle and red cabbage or sauerkraut – Add kaese $1.50

THIRD COURSE

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

Black Forest Cake Layered chocolate, cream and cherry cake topped with whipped cream

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

DRINK LOCAL

Huckleberry D’Latah Latah Creek’s huckleberry wine $7

RESERVATIONS RECOMMENDED

1812 W. Francis Ave.

509.326.2214

Menu served Sun, 4-8 pm; Mon-Thu 4-9 pm; Fri-Sat 4-10 pm

de ESPAÑA

Spanish tapas

DOWNTOWN SPOKANE EUROPEAN $ 45

FIRST COURSE

Sopa de Almendras Creamy soup made with almonds, garlic, bread, olive and spices. Served warm V

Deviled Eggs Whipped egg yolks with N’duja sausage, smoked paprika, almond, dried olive and sherry GF Boquerones Marinated white anchovies with olive oil, N’duja sausage, lemon zest, and dried olives

SECOND COURSE

Stuffed Pork Brined pork loin stuffed with manchego cheese and piquillo peppers, then breaded and deep fried Roasted Vegetable Paella Asparagus, greens, grilled corn, tomato and peppers slow cooked with rice. Topped with roasted pepper aioli and romesco GF V – Upgrade to a Valencia Paella $10

Tortilla Española Layered potatoes, greens, and onion in baked eggs. Served with salmon chorizo, romesco and aioli GF

THIRD COURSE

Basque Cheesecake Salted caramel and cream GF V

Churros Fried pastry with cinnamon and sugar. Served with warm chocolate sauce V

Tigernutz (21+ only) Chufas, spiced rum, cream, bitters, cinnamon, lemon V

DRINK LOCAL

Rosé Sangria Dry Fly Huckleberry vodka, sparkling rosé, rose vermouth, grapefruit juice, lime juice $12

MULTIPLE LOCATIONS

DE LEON’S TACO & BAR

Authentic Mexican recipes courtesy of the De Leon Family MEXICAN $25

FIRST

Chicken Tortilla Soup Traditional chicken tortilla soup

Queso Dip Smooth and silky queso dip slowly cooked with multiple cheeses and diced chiles and tomatoes

Shrimp Ceviche Mini Tostadas Family shrimp ceviche recipe served on our house-made tostada

SECOND COURSE

Chiles en Nogada (pork) Considered the national dish of Mexico. Fresh poblanos are fried until lightly cooked, stuffed and topped with white cream sauce and served with Mexican white rice

Enchiladas Mexicanas (Chicken or Cheese) Three enchiladas covered in three different sauces and sprinkled with queso fresco. Served with rice and beans

De Leon’s Most Popular Tacos (3) Two Holy Tacos, and one Mahi Mahi Taco. Flour or corn tortillas topped with cabbage, pico de gallo, cilantro, onions, cotija cheese, lime wedges and chipotle sauce on the side. Served with rice and beans

THIRD COURSE

Fried Ice Cream Fried Ice Cream

Tres Leches Cake Mexican cake with three different types of milk

Churros Churros filled with cajeta

DRINK LOCAL

Dry Fly Mule Dry Fly vodka, lime juice and ginger beer served in a copper mug $10

RESERVATIONS RECOMMENDED

909 W. First Ave.

509.443.4215

Menu served Sun-Thu, 3:30-11 pm; Fri-Sat 3:30-midnight

THE DISTRICT BAR

Where rockstars eat DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Tex Mex Quesadilla Flour tortilla loaded with house carnitas, cheddar jack cheese, red onions, salsa verde, and barbecue sauce

Hot Chicken Bites Nashville hot seasoned chicken bites

Jalapeno Croquettes Fresh jalapenos mixed with a blend of cheeses and spices. Served with sweet chili sauce V

SECOND COURSE

Reuben Guinness braised corned beef served on rye bread with Thousand Island dressing, Swiss cheese, and sauerkraut

Tex Mex Burger Two 4 oz. patties on a brioche bun with cheddar cheese, barbecue sauce, onion rings, and house carnitas

Fish and Chips Beer battered pangasius served with steak fries

THIRD COURSE

Pan-Fried Banana Bread Fresh-made banana bread served warm with house-made vanilla ice cream V

Horchata Ice Cream House-made horchata ice cream V Beer Mug Brownie Sundae Beer mug stuffed full of brownies and house-made vanilla ice cream. Topped with chocolate sauce and fresh whipped cream V

DRINK LOCAL

Lumberbeard So Easy Hazy $6

HOW TO CARE

CARRY LOADED UNEXPECTED 20s

The most fun you’ll ever have with a twenty dollar bill! Go to big-table.com and request Unexpected 20 envelopes. Fill them with $20 bills, and watch for opportunities to give them to restaurant workersas a gift, not a tip.

919 W. Sprague Ave.

Menu served Tue-Sat, 4 pm-close

509.244.3279

DOCKSIDE

Dockside unveils its interior remodel and a new innovative menu!

COEUR D’ALENE AMERICAN $ 45

FIRST COURSE

Smoked Pork Wings Three mini pork shanks caramelized with house-made black magic glaze GF

Roasted Beet and Arugula Salad Arugula salad, huckleberry vinaigrette, roasted beets, shaved red onion, gorgonzola cheese, and spiced pecans GF V

Northwest Deviled Eggs Hints of Dijon, smoked Idaho trout, and red caviar GF

SECOND COURSE

Chicken Parmesan Parmesan-crusted chicken breast, prosciutto-mushroom cream sauce, mashed potatoes, and seasonal vegetables

Braised Short Ribs Slow-braised ribs, rich pan sauce, tomato confit, mashed potatoes, and crispy yam shoestrings

Prawn Capellini Angel hair pasta, lemon, white wine, capers, mushrooms, tomatoes, and garlic prawns

THIRD COURSE

S’mores Molten Lava Cake Moist chocolate cake, rich hot fudge, toasted marshmallows, and graham crackers

Chocolate Obsession Sundae Frosted brownies, chocolate and vanilla ice cream, dark chocolate mousse, and assorted chocolate toppings

Bread Pudding Warm cinnamon-vanilla custard bread pudding, vanilla ice cream, and apple-cinnamon sauce

DRINK LOCAL

Huckleberry Breeze Dry Fly huckleberry vodka, grapefruit vodka, house-made Huckleberry Magic, lime juice, and simple syrup $13

DOWNRIVER GRILL

Local. Seasonal. Fresh.

NORTH SPOKANE AMERICAN $ 45

FIRST COURSE

Beet Salad Mixed greens, gorgonzola, red wine-soaked cherries, almond brittle, sherry-maple vinaigrette GF V

– Add herb or fire prawns for $6.50

Smoked Salmon Dip Blistered tomato salsa, micro cilantro, mezcal seasoned tortilla chips GFA

Roasted Corn and Jalapeno Bisque Chipotle creme fraiche, candied jalapeno and corn relish GF V

SECOND COURSE

Short Rib Pappardelle Gorgonzola beef jus, wild mushroom conserva, fried leeks and corn relish

– Add herb or fire prawns for $6.50

Caribbean Shrimp Bell pepper coconut cream sauce, mango salsa, Cuban rice with Mama Lil’s peppers, green peas, cilantro lime butter, crispy tortilla GF

Grilled Pork Chop Salsa bravas fried potato, chimichurri sauce, chili oil, seasonal vegetables, micro cilantro GFA

– Add herb or fire prawns for $6.50

THIRD COURSE

Chocolate Almond Pot de Creme Chocolate sauce, whipped cream, topped with Murray River salt GF V

House Beignets Dusted in cinnamon-sugar with dulce de leche V

Seasonal Sorbet Ask your server about today’s flavor GF V+

DRINK LOCAL

Dry Fly Manhattan

Dry Fly whiskey, sweet vermouth, bitters, cherry $12.50

RESERVATIONS RECOMMENDED

115 S. Second St.

208.292.5678

Menu served Sun-Thu, 7 am-10 pm; Fri-Sat, 7 am-11 pm

DRY FLY DISTILLING

Local eatery inside a working distillery featuring local ingredients

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Mushroom and Bourbon Butter Sautéed mushrooms with house bourbon, sautéed in shallots, garlic, bourbon butter, turmeric and parsley V

Shrimp and Elote Blacken grilled shrimp tossed with elote street corn, served with a kale gin vinaigrette and garnished with cotija cheese GF

Peppers and Burrata Charred baby bell peppers and burrata served over a Greek yogurt spread with a roasted garlic olive oil. Served with house pita bread

SECOND COURSE

Tomato and Burrata Flatbread Oven roasted tomatoes, parmesan, burrata on a our house-made naan and garnished with a balsamic glaze V – Try it gluten free for $3

Beef and Yukon Braised beef shoulder over a Yukon potato puree, roasted carrots and a Triticale whiskey demi glace Blackened Cod and Sweet Potato Blackened cod with sweet potato cauliflower mash, and roasted corn chow chow GF

THIRD COURSE

Cookies and Cream House-made chocolate chip cookie with vanilla ice cream and bourbon salted caramel

Basque Cheesecake and Peaches Basque cheesecake with a bourbon peach sauce

Smoked Chocolate Brownie Smoked chocolate brownie and vanilla ice cream topped with our Triticale huckleberry sauce

DRINK LOCAL

Huckleberry Lemon Drop Dry Fly Huckleberry Vodka, lemon and simple $12

1021 W. Riverside Ave.

Menu served Sun-Sat, 3-9 pm

509.489.2112

RESERVATIONS RECOMMENDED

509.323.1600 Menu served Tue-Sun, 4-9 pm

3315 W. Northwest Blvd.

DURKIN’S LIQUOR BAR

A natty, upscale American diner, with a swank and sultry basement bar

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Oysters a la Durkin’s Fresh Puget Sound oysters, oven roasted with bacon shallot herb cream, and fried Saltine cracker crumbs

Gambas al Ajillo Roasted shrimp, smokey garlic citrus pimenton oil, fresh herbs GF

Fried Cauliflower Crispy fried florets, tossed in herb pistou, with golden raisin, pistachio crumble, and fresh herbs GF V

SECOND COURSE

Cider Braised Pork Belly Braised belly, fresh corn purée, mustard herb cream GF

Beef Short Ribs Braised beef short ribs, spiced pumpkin purée, hazelnut-salsa macha GF

Gnocchi Sautéed gnocchi, carrot bolognese sauce, Pecorino

Romano, fresh herbs V

THIRD COURSE

French Opera Cake Layers of vanilla sponge cake, French espresso buttercream, chocolate ganache, chocolate glaze V Mimosa Cheesecake Creamy white chocolate, orange and champagne filling, ginger cookie crust, blood orange coulis, orange glacé V

Salted Caramel and Hazelnut Mousse Neapolitan-inspired layered mousse. Vanilla, salted caramel, and Nutella, topped with crispy hazelnut meringue V

DRINK LOCAL

Inland Empire Espresso Martini Vido’s vodka, Doma cold brew espresso concentrate, Kahlua, lemon oil, simple syrup $12

RESERVATIONS RECOMMENDED

415 W. Main Ave

RESERVATIONS RECOMMENDED

509.863.9501

Menu served Tue-Thu, 4-10 pm; Fri-Sat 4-11 pm

EAST PAN ASIAN CUISINE

East is dishing up the area’s best in authentic Pan Asian cuisine

AIRWAY HEIGHTS

FIRST COURSE

ASIAN $35

Ahi Tuna Served poké-style with cucumber, avocado, and sesame dressing

Fresh Spring Roll Butter lettuce, Thai basil, cucumber, kelp, cilantro, hoisin

Egg Flower Soup House-made vegetable broth, scallion, white pepper GF

SECOND COURSE

Teriyaki Chicken Grilled chicken thigh, white and green onion, rice

Braised Pork Belly Slow-cooked pork belly, sweet soy, egg, green onion, rice

Pad Thai Stir-fried tofu, rice noodles, egg, bean sprouts, green onion, carrot, peanuts, house-made special sauce GF

THIRD COURSE

Seasonal Fresh Fruit With haupia, a dairy-free coconut pudding GF

Japanese Cheesecake Ginger huckleberry sauce, crunchy honeycomb brittle

Matcha Yuzu Cake Green tea, white chocolate, citrus

DRINK LOCAL

Dry Fly Spicy Lemonade Spokane’s Dry Fly vodka infused with fresh jalapeños and habaneros, and house-made lemonade $5

FEAST WORLD KITCHEN

Nonprofit restaurant with authentic menus by refugee & immigrant chefs DOWNTOWN SPOKANE ECLECTIC $35

FIRST COURSE

Sopa De Queso Authentic Mexican cheese and potato soup mixed with roasted vegetables. Served with potato flautas, topped with cream and Avocado dressing. Made by Chef María Edith GF V

Beef Mantoo Traditional Afghani steamed beef dumplings in a yogurt sauce topped with split peas. Made by Chef Shaista Hidari

Vegetable Sambosa Egyptian fried pastry stuffed with a savory blend of vegetables. Made by Chef Samah Adam V+

SECOND COURSE

Chicken Karahi Curry and Sindhi Biryani Authentic Pakistani chicken karahi served with naan and traditional sindhi style biryani, a well-seasoned and flavorful rice dish serve with raita sauce. Made by Chef Zubia Roohi GF

Moqueca De Peixe Traditional Brazilian fish stew with a flavorful coconut-based broth with shrimp (can be excluded), topped with tilapia. Served with white rice. Made by Chefs

Cinthia Holman and Nathalia Bueno Jones GF

Vegan Wot Traditional Ethiopian meal with fasoulia (green bean), misir wot (red lentil), kik wot (yellow lentil), salad, and injera (GF) for dipping! Made by Chef Hibraye Tsegay. Served with Himbasha, a traditional bread made by Chef Besrat Asgedom GFA V+

THIRD COURSE

Passion Fruit Mousse and Brigadeiro Passion fruit mousse served in a chocolate cup and a traditional Brazilian brigadeiro - a fudge ball! Made by Chef Camila Seim GF V

Osmathus Coconut Jelly with Poached Fruit Slices

Authentic Chinese jelly made with goji berries topped with sliced poached pear or apple. Made by Chef Michelle Ho GF V+ – Vegan option - full poached pear or apple

Qatayef Authentic Syrian sweet pancakes: one stuffed with clotted cream and one with walnut filling. Made by Chef Nabil Al Zouabi V

DRINK LOCAL

Townshend Cellar Red Table & Pinot Gris $7

317

RESERVATIONS RECOMMENDED

100 N. Hayford Rd. 509.481.2131

Menu served Sun-Thu, 11 am-11 pm, Fri-Sat 11 am-midnight

THE FLYING GOAT

Neighborhood craft beer bar and artisan pizza

NORTH SPOKANE PIZZA $25

FIRST COURSE

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

– Add a side of creamy gorgonzola dressing $1.50

Spicy Italian Sausage Plate House-made spicy Italian sausage served with mustard and apple fennel salad GFA

Zucchini Fritters Zucchini fritter served with tzatziki

SECOND COURSE

Spicy Italian Sausage Pizza Extra virgin olive oil, house-made spicy Italian sausage, mozzarella, basil, topped with apple fennel salad (7” pizza). Ask your server about gluten free options GFA

“D” Street Pizza Yellow coconut curry, cheese blend, potato, carrot, chicken, jalapeno, sriracha, cilantro and lime juice (7” pizza). Ask your server about gluten free options GFA

Cuban Sandwich Pulled pork, back bacon, provolone, homemade pickles, arugula, honey mustard aioli

THIRD COURSE

Poached Pear Shortcake Goat Head Red poached pears, shortcake, whipped cream, pear sauce

Kahlua Crème Brûlée Kahlua mixed with rich and creamy custard topped with a thin, brittle crust of caramelized sugar GF V

Root Beer Float Root beer, vanilla ice cream GF

DRINK LOCAL

Uprise Static Glow Hazy IPA Hop-forward IPA with vibrant notes of juicy tropical fruit $7

1321 W. Third Ave.

RESERVATIONS RECOMMENDED

509.608.1313

Menu served Fri-Sat 11 am-2 pm, 4-8 pm; Sun 11 am-2 pm, 4-7 pm; Wed-Thu 11 am-2 pm

FRANÇAISE

Modern French cuisine

SOUTH SPOKANE FRENCH $ 45

FIRST COURSE

Caviar Deviled Eggs Caviar service deviled eggs with crème fraîche, steelhead caviar, chives and blini GFA

Gruyere Gougères Pate choux pastry puffs with savory cheese and cheese mousse dusted with mushroom cheese powder V Steak Tartare Diced beef filet mignon in a Dijon-shallot dressing topped with an egg yolk, herb salad, aioli, red wine glace and burnt onions. Served with warm chips GF

SECOND COURSE

Duck à l’Orange Slow-cooked duck hind quarter with orange sauce and zest. Served with sweet potato and sautéed greens – Add an additional duck hind quarter $10

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

Roasted Vegetable Tart Shortbread crust filled with goat cheese and topped with roasted squash, carrots, garlic confit, and mushrooms. Finished with warm olives and served with greens V – Add pork belly $5

THIRD COURSE

Chocolate Pot de Creme Slow cooked, silky smooth chocolate custard with orange confit, Grand Marnier whipped cream and fried puff dough V

Beignets Fried pastry dough topped with powdered sugar and served with berry jam and orange whipped cream V

Spiced Squash Tart Roasted squash cooked with spiced cream in a pastry crust, served chilled with whipped cream, candied pepitas and caramel

DRINK LOCAL

Gimlet Française Dry Fly gin, elderflower liqueur, lavender, lime, bitters $14

RESERVATIONS RECOMMENDED

3318 W. Northwest Blvd. 509.327.8277

Menu served Sun-Thu, 4-9 pm; Fri-Sat 4-10 pm

928 S. Perry St

509.315.4153

Menu served Sun-Thur, 3-9 pm; Fri-Sat 3-10 pm

GANDER & RYEGRASS RESTAURANT

Italian inspired, coursed fine dining

DOWNTOWN SPOKANE ITALIAN $ 45

FIRST COURSE

Winter Salad citrus. hazelnut. goat cheese.

Smoked Steelhead amaranth. roe. almond.

Pork Rillettes Gander & Ryegrass bread. olive. caper and raisin chutney.

SECOND COURSE

Casarecce pork shoulder ragout. parmesan.

Campanelle squash. pork belly. pepitas.

Spaghetti red beef sauce. parmesan.

THIRD COURSE

Pork Tenderloin carrot. chicory. hazelnut.

Scallop cauliflower. mushroom. citrus.

Shortrib potatoes. kale. root vegetables.

DRINK LOCAL

House Cola Old Fashioned house cola syrup. house bitters.

Dry Fly Straight 101 Bourbon $12

GILDED UNICORN

Modern American classics with craft cocktails

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Deviled Eggs Stuffed eggs with smoky whipped yolks, topped with maple chili and applewood bacon GF Devils on Horseback Bacon-wrapped dates with crushed almonds and maple bourbon glaze GF Bocce Rolls Garlic confit and mozzarella stuffed into fresh oven-baked rolls V

SECOND COURSE

Tater Tot Casserole Braised brisket and roasted wild mushrooms tossed in sherry cream sauce and herbs. Topped with tots and aged cheddar, baked golden brown and finished with green onions, pickled jalapeños, and caramelized onions

Jalapeño Popper Mac and Cheese Roasted jalapeños, cream cheese sauce, crispy bacon, potato chip topping and parmesan cheese – Add chili $4; add squash $3

Wild Mushroom Stroganoff Slow-cooked mushrooms, mushroom gravy, crème fraiche, green peas and egg noodles topped with crispy mushrooms V – Add braised brisket $6

THIRD COURSE

Hearth Porter Brownie Caramel glaze, brown sugar ice cream, praline pecans V

Coconut Cream Pie Banana whipped cream, toasted coconut, banana chips V

Unicorn Dessert Martini (21+ only) Huckleberry cream, blueberry, chocolate liqueur, whipped cream, sprinkles V

DRINK LOCAL

Unicorn Old Fashioned Dry Fly whiskey, orange liqueur, cherry amaro, bitters, orange, cherry $14

404 W. Main Ave.

RESERVATIONS RECOMMENDED

509.315.4613

Menu served Sun-Thu, 5-9 pm; Fri-Sat 5-10 pm

HAY J’S BISTRO

Upscale bistro, surprisingly connected to a gas station

LIBERTY LAKE BISTRO $ 45

FIRST COURSE

Blackened Bleu Tender Tips Gorgonzola cheese GF

Halibut Cakes Cilantro lime sour cream, fresh herbs

Butcher Block Sausage House-made sausage, mustard, pickled vegetables GF

SECOND COURSE

Bistro Medallions Cabernet demi glace, gorgonzola cheese, mashed potato

Parmesan Crusted Halibut Lemon thyme butter crème, basmati rice, vegetables GFA

Chicken Marsala Risotto Shallot, mushroom, arugula, fine herbs, parmesan GF

THIRD COURSE

Carrot Cake Cream cheese frosting, candied pecans, Craisins, golden raisins

French Chocolate Cake Raspberry sauce, sweet cream ice cream

Lemon Bar Classic preparation, raspberry sauce, whipped cream

DRINK LOCAL

Old Fashioned Dry Fly bourbon, orange, sugar, bitters, Luxardo cherry $19

110 S. Monroe St.

RESERVATIONS RECOMMENDED

509.309.3698

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

HERITAGE BAR & KITCHEN

Pub food done right

DOWNTOWN SPOKANE AMERICAN $25

FIRST COURSE

Vegan Chowder A cashew-based vegan chowder loaded with potatoes, carrots, celery and portobello mushrooms V+

Candied Bacon Sweet, spicy and savory

Couscous Street Corn Salad Pearl couscous mixed with roasted corn, tomatoes, red onion, jalapeno, cilantro and spices topped with cojita cheese V

SECOND COURSE

Stewich Slow-cooked shredded beef piled on a garlic parmesan hoagie with a house-made savory seasoned hash brown. Topped with a fresh veggie mix

Korean Barbecue Vegan Chicken Sandwich A housebreaded vegan chicken patty smothered in Korean BBQ sauce. Served with pickles and a cabbage slaw on a toasted bun V+

Birria Chicken Nachos Slow cooked birria chicken with melted cheddar and smoked gouda. Topped with a black bean pico de gallo and sour cream

THIRD COURSE

Hot Fudge Ice Cream Cake A chocolate brownie base, layered with vanilla ice cream and hot fudge

Pop-Tart Pancakes Two Pop-Tart pancakes topped with maple syrup and fresh strawberries V V+

Local Tap Beer Choose between one of our eight local tap beers, all brewed in Spokane County V V+

DRINK LOCAL

Black Manhattan Dry Fly Triticale whiskey, Averna Amaro, Angostura bitters and orange bitters. Chilled and served up with a cherry $14

RESERVATIONS RECOMMENDED

21706 E. Mission Ave. 509.926.2310

Menu served Tue-Sat, 4-9 pm

122 S. Monroe St.

509.863.9235

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

Join

HOGWASH WHISKEY DEN

A modern-day speakeasy slinging top shelf whiskey and creative comfort food

DOWNTOWN SPOKANE ECLECTIC $35

FIRST COURSE

Burnt Eggplant + Tahini Flatbread, sesame, lemon, sumac, cumin, oregano GFA V+

Boudin Assorted mustards, pickled green beans, crackers GFA

Southern Fried Chicken Wings Bone-in wings, four spices, assorted pickles, wet naps. Choice of buffalo sauce, blue cheese or ranch GFA

SECOND COURSE

Hogwash Burger Hog sauce, white American cheese, caramelized onions, greens, Lil’ Jojos GFA – Beyond Burger available

Mushroom Tom Kha Galangal, lime leaf, lemongrass, chilies, 9 Mile Farms’ mushrooms GF V+

Chicken Pesto Mac White cheeses, basil, lemon, toasted almonds – Chicken can be omitted to be a vegetarian option

THIRD COURSE

Ricotta Zeppole Raspberry curd, white chocolate ganache, amaretto V – Add vanilla ice cream $3

Frozen Thai Tea Toasted coconut, pandan black rice, cream soda GF V+

Beer Bread Pudding Purple Egyptian beer, green apple, warm spices, amaro almonds V – Add vanilla ice cream $3

DRINK LOCAL

Local Taps YaYa Fluffy Puffy Sunshine IPA, Liberty Cider Raven Oak, Grain Shed Purple Egyptian Ale, Lumberbeard Stouted from the Bottom $6

HONEY EATERY AND SOCIAL CLUB

Modern comfort foods with craft cocktails!

COEUR D’ALENE AMERICAN $ 45

FIRST COURSE

Breakfast Deviled Eggs Whipped egg yolk with maple syrup, topped with candied bacon, crispy potatoes GF Green Chile Chips Fried Idaho potatoes tossed in spicy green chile powder and sea salt. Served with honey cream cheese GF V Honey Caesar Salad Gem lettuce tossed in creamy garlic dressing with manchego cheese, pan-fried croutons, roasted garlic and cured egg yolk GFA V

SECOND COURSE

Honey Fried Chicken Crispy fried bone-in chicken topped with honey butter glaze and served with warm potatoes tossed in honey mustard dressing, a honey bun, pickled jalapeños and kimchi

Pan Roasted New York Strip with Bone Marrow Butter 28day aged Idaho beef cast iron seared, served sliced and topped with chilies, grated horseradish, lemon zest, and herbs. Served with smash fried red potatoes

Mushroom Meatloaf Grilled meatless meatloaf made with mushrooms and plant-based protein, hearth roasted with Laughing Dog Inland Amber barbecue sauce, fried onions and mushrooms. Served with sweet potato hash V

THIRD COURSE

S’mores French Toast Sticks Custard dipped brioche fried crispy and served with hazelnut, chocolate sauce, graham crumble and toasted marshmallow V

Doughlicious Coffee Cake Hearth baked coffee cake with ginger labneh frosting V

Adult Hot Chocolate (21+ only) Peanut butter whiskey, amaretto, Irish cream, Grand Marnier whipped cream GF V

DRINK LOCAL

Honey Old Fashioned Dry Fly whiskey, smoked honey, orange bitters, honey comb $12

RESERVATIONS RECOMMENDED

304 W. Pacific Ave.

509.464.6541

Menu served Mon-Thu, 4-9 pm; Fri-Sat, 4-midnight

HUNT

Elevated campfire food!

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

French Onion Dip French onion dip + creme fraiche + chips GF V

Pimento Cheese pimento cheese + pickles + focaccia V – Add andouille sausage link $5

Caesar Salad Caesar salad + anchovy + garlic + lemon + parmesan + bread crumb

SECOND COURSE

Italian Beef Sandwich giardiniera + jus + sweet peppers

Turkey Chili braised turkey + bacon cornbread + pickled onion + cheese GF

Pumpkin Mac and Cheese cheese sauce V

THIRD COURSE

Chocolate Mousse citrus + whipped cream GF V

Pot de Creme honey jam GF V

Vanilla Bread Pudding lemon curd + whipped cream V

DRINK LOCAL

Anvil Coffee $3

317 E. Sherman Ave

Menu served Sun-Sat, 4 pm-close

208.930.1514

INLAND PACIFIC KITCHEN

Modern fine dining restaurant with craft cocktails

DOWNTOWN SPOKANE NORTHWEST $ 45

FIRST COURSE

Rilette Smoked chicken, bread and butter pickles, herb salad, crostini

Potato Leek Soup Leek nori, crème fraiche, onion confit GF V

Winter Squash Salad Roasted winter squash, coconut lime vinaigrette, pepitas, crispy shallots GFA V V+

SECOND COURSE

Rockfish Risotto, mushroom conserva, pickled fennel, smoked garlic cream sauce GF

Tagliatelle Butternut, gremolata, parmesan, sage brown butter, pea shoots V

Pork Loin Chickpea panisse, parsnip mostarda, vegetable demi, herb salad GF

THIRD COURSE

Gelato Graham cracker gelato, burnt meringue, kabocha butterscotch, delicata chips V

Financier Brown butter financier, mascarpone, poached pear, honey, puffed wild rice V

Float Graham cracker ice cream, cinnamon chocolate milk stout float V

DRINK LOCAL

Fluffy Puffy Sunshine YaYa’s New England style IPA $7 RESERVATIONS RECOMMENDED

Ave.

Menu served Tue-Sat, 4-9 pm

Menu served Wed-Sat, 5-9 pm; Sun-Tue Closed

509.464.6541

IRON GOAT BREWING

Local brewery making upscale pub food and craft beer for over a decade

DOWNTOWN SPOKANE ECLECTIC $35

FIRST COURSE

Lemon Garlic Chicken Wings Fried chicken wings tossed with a lemon and roasted garlic sauce served with a cabbage slaw and grilled lemon GF

Beer Battered Broccolini Iron Goat beer-battered broccolini topped with gremolata and served with an aquafaba remoulade

V+

ITALIAN KITCHEN

Spokane’s premier dining experience featuring authentic Italian cuisine

DOWNTOWN SPOKANE ITALIAN $ 45

FIRST COURSE

House Salad Mixed greens, fresh tomatoes, house-made parmesan vinaigrette and croutons V

Caesar Salad Traditional Caesar salad with house-made dressing

Onion Lovers Cheesy Dip Caramelized onion and chive cheesy dip served with pickled red onions and grilled house focaccia. Gluten-free bread available by request GFA V

SECOND COURSE

Shrimp Chowder Shrimp, onion, celery, potatoes, and housesmoked pork belly in a creamy shrimp and herb broth, topped with chili oil and gremolata served with grilled house focaccia. Gluten-free bread available by request GFA

Butternut Squash and Cashew Fettuccine Alfredo Creamy cashew and butternut squash Alfredo sauce with fettuccine noodles topped with fried butternut squash ribbons, roasted garlic pepitas and fried sage V+

Braciole Flank steak stuffed with a garlic, parmesan, and herb breadcrumb filling, braised in pomodoro sauce served over cheesy polenta topped with gremolata and parmesan

THIRD COURSE

Hot Chocolate and Marshmallows Ganache hot chocolate served with a house Goatmeal Stout marshmallow

Pear Crumble Pear crumble with an oat and almond streusel

GFA V+

Churros and Chocolate Ganache House churros served with an orange chocolate ganache V

DRINK LOCAL

Brewski’s Blonde Our blonde ale with citrus and floral aromas from additions of orange peel and honey $6.50

1302 W. Second Ave.

Menu served Sun-Sat, 4-8 pm

RESERVATIONS RECOMMENDED

509.474.0722

KASA RESTAURANT & TAPHOUSE

Local Feel. Fusion Flavors.

DOWNTOWN SPOKANE GASTROPUB $25

FIRST COURSE

Hummus Roasted olives, garlic, shallots, hot honey, feta, served with Kasa bread GFA V House Salad Romaine, cucumber, red onion, tomato, parmesan, crouton, choice of dressing GFA V Fresh Soup of the Day Daily selection

SECOND COURSE

Adobo Pork Sandwich Sliced red onion, white cheddar, green onion, with lime and adobo pan sauce served on grilled Kasa bread

– Add double pork $5

Red Curry Bowl Grilled chicken, spicy peanut sauce, pineapple and jalapeno salsa, cotija, curry crème, peanuts, cilantro, served with Kasa bread

– Add double chicken $5

So Rockin’ Veggie Carrot and chickpea stew, red onion, avocado, curry crème, cilantro, served with Kasa bread GFA V

– Add chicken or pork $5

THIRD COURSE

Hazelnut Chocolate Dream Bars With salted peanuts V

Vanilla Porter Brownie With vanilla ice cream, house hazelnut ganache and salted peanuts V

Ice Cream Sundae A scoop of vanilla bean ice cream topped with hazelnut ganache and salted peanuts GF V

DRINK LOCAL

House Red Wine Townshend single barrel malbec on tap $9

Minestrone Soup House-made with carrots, onions, celery, potatoes, zucchini, garlic, kidney beans, spinach and bacon – or Soup of the Day

SECOND COURSE

Tuscan Penne Pasta Artichoke hearts, sun-dried tomato, goat cheese and spinach, finished with olive oil V Chicken Formaggio Baked with fresh herbs, three cheeses, sautéed veggies, marinara and Alfredo sauces on a bed of angel hair pasta

Spaghetti with Meatballs and Italian Sausage Spaghetti with a combination of house-made meatballs and Italian sausage with our house-made marinara

THIRD COURSE

Tiramisu House specialty made from scratch

Creme Brulee Traditional vanilla bean custard with a caramelized sugar crust

Spumoni Ice Cream An Italian favorite featuring chocolate, pistachio and cherry flavors

DRINK LOCAL

River City Experience Pale Ale $7

908 N. Howard St., inside the Papillon Building 509.315.8951

Menu served Mon-Sat, 11 am-9 pm

RESERVATIONS RECOMMENDED

113 N. Bernard St. 509.363.1210

Menu served Sun-Thu, 4-9 pm; Fri-Sat 4-10 pm

KISMET

Latin INSPIRED cuisine, located in the heart of Hillyard

NORTH SPOKANE LATIN $35

FIRST COURSE

Winter Elote Sauteed corn, cotija mornay, mojo verde, crispy garlic, house tajin GFA V

Stuffed Anaheim Pepper Chorizo and cheese blend stuffed Anaheim pepper, spicy pepita machaca, avocado verde GF Ceviche Guajillo cured albacore, orange, pickled red onions, chili, mojo verde on a tostada GF

SECOND COURSE

Smoked Cheese Black Bean Empanada Smoked cheese and black beans, labneh, pickled chilies, verde, crema V

Braised Short Ribs Ancho braised beef short ribs, potato croquette, crispy onions, braisage

Bocalo Pan-seared white fish, curtido, pickled vegetables, mole aioli, soy reduction GF

THIRD COURSE

Mexican Chocolate Brownie Brownie served with warm caramel sauce V

Mezcal Sorbet Mango mezcal sorbet with mango chili sauce GF V V+

Leches Cake Milk-soaked white cake, with whipped cream V DRINK LOCAL

Spicy Lemonade Ballistic Distillery’s Luxe Vodka, house lemonade, muddled peppers, soda $9.50

3020 E. Queen Ave.

Menu served Sun-Sat, 3-9 pm

RESERVATIONS RECOMMENDED

509.309.2944

KUNI’S THAI CUISINE

Authentic Thai cuisine in a modern, family-run restaurant

NORTH SPOKANE THAI $35

FIRST COURSE

Kuni’s Grilled Pork A traditional Thai favorite featuring marinated pork loin grilled to perfection and served with a sweet chili sauce GF

House Salad Organic greens, carrots, radishes, tomatoes, red onion, cucumbers, boiled eggs and crispy tofu with Kuni’s house dressing GF V

Chupe de Camarones A spicy, creamy chowder from Peru made with shrimp, mixed veggies, Peruvian seasoning in a seafood broth and topped with cilantro GF

SECOND COURSE

Chiang Mai Pork Curry Kuni’s mother’s recipe featuring slowcooked pork loin in Hinlay spice, red curry, ginger and shallots. Served with steamed broccoli, carrots and zucchini GF

Volcano Beef Marinated top sirloin grilled to perfection and served with stir-fried bell peppers, onions, mangos, pineapples and asparagus. Served flambé! GF

Peanut Sauce Delight Crispy chicken, tofu, or coconut prawns wok-fried with zucchini, broccoli, carrots, cabbage and spinach topped with our signature peanut sauce V – Add additional coconut prawns $2

THIRD COURSE

Sweet Black Rice Pudding Black rice sweetened with coconut sugar and served with a coconut cream sauce GF V

Thai Ice Tea Fresh-brewed Thai iced tea sweetened and served with cream GF V

Baklava with Coconut Ice Cream Fresh, homemade baklava with coconut ice cream made by Mary Lou’s Milk Bottle V

DRINK LOCAL

Rusty Red Big Barn Brewing Co. $5

101 E. Hastings Rd.

RESERVATIONS RECOMMENDED

509.290.5993

Menu served Tue-Thu, 11 am-2 pm; 4:30-8 pm; Fri 11 am-2 pm; 4:30-9 pm; Sat-Sun, 11 am-9 pm

LEFTBANK WINE BAR

Craft food with Spokane’s best glass pour wine selection

DOWNTOWN SPOKANE ECLECTIC $35

FIRST COURSE

Chop Salad Romaine, turkey, salami, mozzarella, parmesan, tomatoes, with house-made balsamic vinaigrette GF Bean and Bacon Soup A Mediterranean classic! Warm and earthy soup with a rich broth, kale, aromatics, and of course beans and bacon! GF

French Onion Soup A classic with a flavorful broth, onions, toasted baguette, topped with melted ooey gooey cheese!

SECOND COURSE

Cornish Game Hen and Couscous Glazed Cornish game hen served over a bed of fresh herbed couscous. A fun Greek classic!

Osso Bucco A fun twist on an Italian classic! A wine braised bone-in pork chop served with a fresh herbed whipped potatoes and wine sauce GF

Ziti en Frattoria Two meats, three cheeses and fresh tomato sauce come together to form our version of this Italian classic. Served with toasted bread and made with love!

THIRD COURSE

Baklava Greek classic made with filo pastry dough, pistachios, olive oil, and fresh local honey V

Gelato Sundae Gelato topped with caramel and chocolate sauces, fresh fruit, and candied nuts. All the fun to end a fun meal! GF V

Dessert Wine A tawny port to sip and enjoy! GF V+

DRINK LOCAL

Barili Oaked Chardonnay A perfect blend of oak and fruitiness. Made in downtown Spokane! $14

LATAH BISTRO

Quaint and romantic spot, a fine dining favorite!

SOUTH SPOKANE ITALIAN $ 45

FIRST COURSE

Caesar House-made creamy garlic dressing, freshly grated Parmigiano-Reggiano, crisp cheese crouton. Spokane’s best

Caesar GFA V

– Add organic chicken breast $8; grilled jumbo prawns $9

Bistro Salad Balsamic vinaigrette, field greens, gorgonzola, figs, toasted almonds GF V V+

– Add organic chicken breast $8; grilled jumbo prawns $9

Pulpo (Octopus) Cannellini beans, arugula, Mama Lil’s, housemade salsa verde V

SECOND COURSE

Costola Corta Bolognese (Short Ribs) Pancetta, pappardelle, balsamic cipolles, pistachio, basil, Parmesan-Reggiano

Porchetta Italian white beans, grilled romaine, stewed San Marzano tomatoes, preserved lemon GF

Halibut Parsnip puree, radicchio, pickled fennel, fig and cherry mostarda GF V

THIRD COURSE

Salted Chocolate Ganache Torte Almond, cashew and pistachio nut crust, house-made raspberry sorbetto, fleur de sel GF V

Olio d’oliva Cake Limone curd cagliata, house-made vanilla bean ice cream, extra virgin olive oil, Jacobson salt V Biscotto-Brownie Caramello, smoked walnut brittle, chocolate chip cookie dough semifreddo V

DRINK LOCAL

Nutty Old Fashioned Two Loons Maple Pecan Bourbon, black walnut bitters, Luxardo cherry $15

RESERVATIONS RECOMMENDED

509.838.8338

LEGENDS OF FIRE

Spokane’s premium cigar lounge, offering exotic cigars and spirits

AIRWAY HEIGHTS AMERICAN $ 45

FIRST COURSE

Canoe Ridge Vineyard, Expedition Red Blend Polished texture, velvety finish, notes of smoky plum and red currant

Cold Brew Negroni A legendary take on the classic Negroni; 24-hour vanilla bean coffee-infused Campari, Dry Fly gin, and Carpano Antica Formula sweet vermouth, stirred and served Brick West, Brick By Brick IPA Smooth balance of hop and pine notes with a dry, fruit-forward finish

SECOND COURSE

La Palina Double Digit Cigar A dark and oily Ecuadorian Maduro wrapper brings flavors of natural sweetness while the Dominican and Nicaraguan binder/filler push a complex blend of spices across the palette

La Palina Classic Connecticut Cigar This Ecuadorian Connecticut fills the senses with notes of cream, leather, and fresh-cut oak

FLVR Space Ranger Cigar An intergalactic explosion of chocolate and mint flavors

THIRD COURSE

Steak Frites Char-grilled beef, crisp French fried potatoes, garlic aioli GF

Schnitzel Golden breaded pork cutlet, whipped potatoes, lemon Chicken Piccata Fresh seasonal vegetable, russet potato

DRINK LOCAL

Cold Brew Negroni A legendary take on the classic Negroni; 24-hour vanilla bean coffee-infused Campari, Dry Fly gin, and Carpano Antica Formula sweet vermouth, stirred and served $14

108 N. Washington St.

RESERVATIONS RECOMMENDED

509.315.8623

Menu served Mon-Thu, 4-10 pm; Fri-Sat 4-midnight

100 N. Hayford Rd.

Menu served Tue-Sun, 4-9 pm

509.481.2093

4241 S. Cheney Spokane Rd.

Menu served Sun-Sat, 4-9 pm

LITTLE NOODLE AND ITTY-BITTY BUDDHA

An Asian inspired restaurant and Tiki bar

NORTH SPOKANE ASIAN $25

FIRST COURSE

Edamame Whole soy beans tossed with choice of truffle parm, sriracha garlic or sea salt GF GFA V V+

Musubi Crisps Smoked Spam or smoked tofu wrapped in rice and seaweed then wrapped in rice paper and pan fried. Garnished with fried garlic and side sauce GF GFA V V+

Sake Clams Small side of our house sake clams served in a lemongrass basil compound butter and served with a toasted crostini GF GFA V

SECOND COURSE

Lava Cup O’ Noodle A spicy cup of ramen noodles tossed with house lava sauce, veggies, choice of protein and garnished with fired garlic, chili oil and local micro greens GFA V V+ – Add a marinated egg for $3; add house vegan kimchi for $3

Thai Curry Noodles Rice noodles in a red curry sauce with veggies and choice of protein. Garnished with cilantro, fresh lime, smoked nuts and a drizzle of house chili oil GFA V V+ – Add a marinated egg $3; Kimchi $3

Pho Rice noodles in our house beef bone broth with thinly sliced onion, lemongrass oil, cilantro and served with choice of protein and a side plate of cabbage, jalapeno, lime and fresh Thai basil, sriracha and hoisin. Vegan broth available GF V V+ – Add wild mushrooms for $3

THIRD COURSE

Matcha Cheesecake A fortune cookie crust with a matcha (green tea) cheesecake V

Thai Tea Creme brulee A sweet Thai tea brulee with a caramelized sugar shell GF V

Bite Size Citrus Cup Sorbet Housemade sorbet nestled in a citrus cup. The perfect palate cleanser GF V V+ DRINK LOCAL

Talking Monkey Crisma Rum Liqueur, Pitotti cold brew, spiced rum, banana liqueur, condensed milk finished with a smoked cinnamon stick $13

713 W. Garland Ave.

Menu served Tue-Sat, 12-8 pm; Sun 12-6 pm

509.994.5157

MACDADDY’S

Gourmet mac and cheese

NORTH SPOKANE AMERICAN $25

FIRST COURSE

Bacon Mac Balls Bacon mac and cheese breaded and deep fried to perfection, covered in bacon cheddar sauce. Served with chipotle sauce for dipping

Buffalo Chicken Mac Balls Buffalo chicken mac and cheese breaded and deep fried to perfection, covered in bacon cheddar sauce. Served with chipotle sauce for dipping

Caesar Salad Romaine tossed with parmesan, croutons and Caesar dressing – Add grilled chicken $3

SECOND COURSE

Pulled Pork Mac and Cheese Macaroni noodles grilled with bacon cheddar sauce, slow-roasted pulled pork and barbecue sauce

Pizza Mac and Cheese Macaroni noodles grilled with bacon cheddar sauce, pepperoni, marinara, parmesan, mozzarella, and black olives GFA

Cougar Gold Mac and Cheese Macaroni noodles grilled with Cougar Gold cheese sauce GFA – Add bacon $4

THIRD COURSE

Chocolate Ice Cream Chocolate ice cream made by our good friends at Mary Lou’s Milk Bottle

Salted Carmel Ice Cream Salted caramel ice cream made by our good friends at Mary Lou’s Milk Bottle

Strawberry Shortcake Shortcakes covered in strawberries, strawberry sauce, whipped cream

DRINK LOCAL

Lemon Basil Cider One Tree Hard Cider $5

10115 N. Newport Hwy

509.474.1336

Menu served Wed-Fri, 4-9 pm; Sat-Sun noon-9 pm

MULTIPLE LOCATIONS

LONGHORN BARBECUE

Texas pit style barbecue. Serving Spokane since 1956!

FIRST COURSE

BARBECUE $25

Chili Cheese Fries Longhorn steak fries topped with our Texas steak chili, smoked queso, tomates, olives, onions and jalapenos

GFA

MACKENZIE RIVER PIZZA, GRILL & PUB

Incredible array of delectable dishes, always flavorful and fresh

SOUTH SPOKANE AMERICAN

FIRST COURSE

Longhorn German Sausage Longhorn’s very own barbecued German sausage served with zesty sauce and our famous original barbecue sauce GFA

Pulled Pork Quesadilla Slow-smoked pulled pork topped with corn, black beans, cilantro salsa, grilled onions, drizzled with our Texas Bold barbecue sauce. Wrapped in a flour tortilla

SECOND COURSE

Rib Platter Zesty rib tips, baby back ribs and St. Louis ribs. Served with corn muffin and choice of sideboard GFA

– Add salad bar $8.95

Brisket Platter Slow smoked brisket on Texas style pits. Served with our Texas Bold barbecue sauce, corn muffin and choice of sideboard GFA

–Add salad bar $8.95; add two bones $5

Barbecue Half Chicken Barbecued half chicken, glazed with our sweet apple baste. Comes complete with a corn muffin, and choice of sideboard GFA

– Add salad bar $8.95; add two bones $5

THIRD COURSE

Carrot Cake Koselig Kitchen’s spiced carrot cake with golden raisins and cream cheese frosting

Cheesecake French silk cheesecake topped with raspberry and a chocolate drizzle

Dark Chocolate Brownie Koselig Kitchen’s dark chocolate brownie with a chocolate cookie crust and almond caramel. Topped with coffee ice cream

DRINK LOCAL

No-Li Rotating Tap Ask your server about seasonal selections

$6.50

MULTIPLE LOCATIONS

AIRWAY HEIGHTS

7611 W. Sunset Hwy.

Menu served Mon 4-8 pm; Tues-Sun 4-9 pm

SPOKANE VALLEY

2315 N. Argonne Rd

Menu served Mon 4-8 pm; Tues-Sun 4-9 pm

509.838.8372

509.924.9600

MASTER THE MENUS

KEY

GF - Gluten-Free

GFA - Gluten-Free Available

V - Vegetarian

V+ - Vegan

Hours Available

Hours listed are the times the three-course Inlander Restaurant Week menu is served. Some menus are available at dinner and lunch!

$25

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

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

Small Bowl of Soup Little bowl of any of our soup offerings

SECOND COURSE

Buffalo Mack n’ Cheese Fajita chicken, bleu cheese crumbles, spicy buffalo sauce, breadcrumbs and penne in a classic cheese sauce

Ol’ Prospector Burger Half pound all-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked gouda. Served on a brioche bun

Fish and Chips Deep fried sweet-and-spicy breaded fresh cod. Served with fries, house coleslaw and tartar sauce

THIRD COURSE

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

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

Kentucky Toast Deep-fried butter pound cake served with Kentucky bourbon caramel sauce, vanilla ice cream, and dusted with smoked sea salt

DRINK LOCAL

Gilligan’s Island

Dry Fly vodka, peach schnapps, orange juice and cranberry juice $9

2910 E. 57th Ave.

509.315.9466

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

MAMMA MIA’S ITALIAN RESTAURANT

Italian Ristorante serving homemade recipes made from scratch daily NORTH SPOKANE

FIRST COURSE

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

Wedge Salad Wedge of crisp iceberg lettuce drizzled with house dressing and topped with bacon crumbles, tomato, cucumber and red onion GF

Minestrone or Italian Wedding Soup Homemade minestrone with vegetables, acini di pepe pasta and pieces of Mamma Mia’s meatballs.

Homemade Italian wedding soup with spinach, orzo and meatballs

SECOND COURSE

Cheese Ravioli Fresh spinach pasta with a three-cheese filling, cooked al dente with your choice of one of our homemade sauces V – Add your choice of protein for $5

Crab Lasagna with Vodka Sauce Pasta sheets layered with imitation crab, mozzarella, parmesan, asiago, fresh basil, fresh tomato and vodka sauce GFA

Spaghetti Pomodori Spaghetti cooked al dente tossed in a sauce of sauteed tomato, basil, garlic, butter and olive oil

– Add your choice of protein for $5

THIRD COURSE

Tiramisu Italian classic made with layers of sponge cake, espresso, mascarpone cheese, and coffee liqueur dusted with cocoa powder V

Lemon Cheesecake Homemade buttery lemon crust with creamy lemon cream cheese filling, topped with lemon curd

Affogato Scoop of creamy vanilla ice cream topped off with a shot of hot espresso and a homemade almond cookie served alongside GFA V

DRINK LOCAL

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

RESERVATIONS RECOMMENDED

420 W. Francis Ave.

Menu served Sat-Thu, 4 pm-close; Fri 11:30 am-close

MAX AT MIRABEAU

The most eclectic culinary experience is in the Valley at Max

SPOKANE VALLEY ECLECTIC $ 45

FIRST COURSE

Stuffed Bacon Wrapped Medjool Dates Garlic-herb Boursin cheese, apple cider-maple chili vinaigrette

Max Greek Salad Romaine, cucumber, red onion, Kalamata olives, artichoke, tomato, feta with a sherry vinaigrette GFA V

Jumbo Coconut Shrimp Large flake coconut, TT’s Pale Ale batter, chili coconut mango sauce

SECOND COURSE

Chicken Piccata Dry vermouth, lemon, herbs, capers, artichoke on a bed of fresh linguine

Applewood Bacon Wrapped Diver Scallops Cougar Gold cheese risotto, quinoa, lentils, shiitake mushrooms, butternut squash GF

Flat Iron Peppercorn Steak Four peppercorn crust, brandy demi glace, herb roasted potatoes GF

THIRD COURSE

Peanut Butter Pie Creamy peanut mousse, Oreo crumble crust, nut brittle V

Chocolate Coconut Trifle Cake Pecans, white chocolate mousse, bittersweet ganache, black currant gastrique V

Washington Apple Galette Tender pastry, cinnamon, salted caramel, Tillamook vanilla bean ice cream V

DRINK LOCAL

Dry Fly Old Fashioned Dry Fly bourbon 101, orange bitters, simple syrup, large ice cube, orange zest, Bordeaux cherry $12.90

MELTING POT

Create genuine connections with friends and family around our fondue pots

DOWNTOWN SPOKANE EUROPEAN $ 45

FIRST COURSE

Loaded Baked Potato Cheddar Cheese Fondue Aged cheddar, emmenthaler, vegetable broth, green goddess, garlic and wine seasoning, potatoes, bacon, scallions. Vegan cheese options available GFA – Add charcuterie dippers: smoked salami, prosciutto, chorizo; $6 each; $10 all three Buffalo Wisconsin Trio Cheese Fondue Fontina, butterkäse, gorgonzola, sherry wine blend, shallots, scallions, Frank’s® RedHot Buffalo Wing Sauce GFA V – Add charcuterie dippers: smoked salami, prosciutto, chorizo; $6 each; $10 all three Mac and Five Cheese Fondue Macaroni noodles, bacon, shallots, five cheese blend, seasoned bread crumbs – Add charcuterie dippers: smoked salami, prosciutto, chorizo; $6 each; $10 all three

SECOND COURSE

Thai Kale Salad Kale, cilantro, cucumber, Thai satay dressing, carrots, spicy sunflower seeds GFA V

Bacon and Bleu Spinach Spinach, tomatoes, bacon, egg, gorgonzola, bacon bleu cheese dressing GF

Wisconsin Wedge Iceberg wedge, tomatoes, gorgonzola, bacon, peppercorn ranch GF

THIRD COURSE

Meat Lover’s Filet mignon, spicy Thai teriyaki sirloin, andouille sausage, coffee-rubbed Angus sirloin GFA – Add a lobster tail at market price

The Coastal Sesame-crusted ahi tuna, Atlantic salmon, shrimp, featured ravioli GFA – Add a lobster tail at market price

The Vegetarian Impossible™ Polpettes, red onion, asparagus, zucchini, Thai vegetable potstickers GFA V

DRINK LOCAL

Spicy Huckleberry Lemon Drop Dry Fly huckleberry and citrus vodka, huckleberry purée, fresh lemon and sour with a cayenne sugar rim $12

1100 N. Sullivan Rd.

RESERVATIONS RECOMMENDED

509.922.6252

Menu served Sun-Sat, 4 pm-close

MOSSUTO’S ITALIAN

Home of handcrafted pastas and sauces

NORTH SPOKANE ITALIAN $ 45

FIRST COURSE

Tomato Basil Bruschetta Tomato, basil, onion and garlic served with toasted focaccia. Topped with sea salt flakes and balsamic reduction V

Minestrone Hearty Italian vegetable soup, scratch-made daily GF V V+

Grilled Caesar Salad Grilled heart of romaine, parmesan and manchego cheese crisp, scratch-made artisan croutons and dressing GFA – Add chicken or shrimp $6

SECOND COURSE

Braised Chianti Bolognese Slow-cooked beef and pork with onions, carrots and celery, served with scratch-made tagliatelle noodles GFA

Pasta Primavera Broccolini, cherry tomatoes, peppers, zucchini, carrots, onion in a creamy basil pesto sauce. Served with scratch-made tagliatelle noodles GFA V – Add chicken or shrimp $6

Cuttlefish Ink Risotto Green shell mussels, shrimp and calamari sauteed and simmered with seafood stock, cuttlefish ink and Arborio rice GF

THIRD COURSE

Spumoni Cookies Pistachio and double chocolate chip cookies made with pistachio flour. Served with Sicilian cherry and vanilla gelato GFA V

Espresso and Chocolate Crème Brûlée Rich dark chocolate and espresso custard, with coffee liqueur

Tiramisu Italian coffee cake with chocolate nibs, cocoa powder, scratch-made chocolate sauce and vanilla bean whipped cream

DRINK LOCAL

Spokane Smoked Old Fashioned House barrel aged Browne Family Spirits bourbon, aged brown sugar and clove simple, cherry and Aztec chocolate bitters, cottonwood $22

415 W. Hastings Rd.

Menu served Tue-Sat, 4-7:30 pm

RESERVATIONS RECOMMENDED

509.413.1601

RESERVATIONS RECOMMENDED

707 W. Main Ave. (skywalk level)

509.926.8000

Menu served Sun, noon-9 pm; Mon-Thu, 4-9 pm; Fri-Sat, noon-10 pm

MUSTARD SEED

Serving Spokane the flavors of the Far East for 40 years

NORTH SPOKANE ASIAN $35

FIRST COURSE

Mustard Seed Wings With your choice of our original Big Island tangy sauce or caramel ginger sauce. GFA

Gyoza Our savory Japanese pot stickers

Egg Flower Soup With a spicy oil drizzle, this soup is traditional, comforting, and created just for Inlander Restaurant Week

SECOND COURSE

Beijing Beef Tender marinated beef, red pepper and onion, wok fired with a tangy sweet and spicy sauce, topped with peanuts

Honey Walnut Shrimp Lightly battered, tossed with creamy honey glaze, and candied walnuts – Chicken can be substituted for the shrimp

Chicken Pad Thai Rice noodles with eggs, tamarind sauce, peanuts, cilantro, carrots, green onion, and lime GF

THIRD COURSE

Asian Cannoli Wonton wrapper filled with mascarpone, almond and pistachio

Huckleberry Wontons Wonton pillows filled with huckleberry cream cheese, topped with cinnamon sugar, huckleberry drizzle and whipped cream

Chocolate Decadence Rich, smooth, flourless chocolate cake GF

DRINK LOCAL

PNW Old Fashioned Our version of this classic made with Dry Fly whiskey $12

4750 N. Division St.

509.483.1500

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

THE NEW 63 SOCIAL HOUSE & EATERY

Fusion food and craft cocktails

DOWNTOWN SPOKANE ASIAN $25

FIRST COURSE

Korean Cream Cheese Bread Two pieces of our house bread dipped in a mixture of cream cheese, butter and herbs. Served with gochujang dip V

Furikake Garlic Bites Oven baked, scratch-made dough bites tossed in our house furikake blend and served with a side of miso-queso V

Thai Carrot Salad Spring mix, green beans, red peppers and carrots in a sesame-ginger dressing with baked peanut chicken breast, green onion and cilantro

SECOND COURSE

Teriyaki Plate Choice of teriyaki beef or chicken with carrots, broccoli and your choice of rice or yakisoba noodles

Kaiju Burger Sesame seed bun, spicy slaw, angus patty, cheddar, unagi sauce, fried egg and crispy onion

Small Pizza Choose from any of our signature pizzas GFA –Substitute a cauliflower crust $2

THIRD COURSE

Mango Berry Cheesecake Slice of mango berry cheesecake V Japanese 75 Featuring Awayuki strawberry gin and sparkling sake (21+)

Nikka Old Fashioned Featuring Nikka Coffee Grain Whisky (21+)

DRINK LOCAL

Old Fashioned Featuring Dry Fly Triticale $10

520 W. Main Ave.

509.598.8922

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

NORTH HILL ON GARLAND RESTAURANT & BAR

Wonderful food, wine and classic cocktails in a 1921 Masonic Temple

NORTH SPOKANE AMERICAN $35

FIRST COURSE

Gouda Stuffed Mushrooms Cremini mushrooms stuffed with gouda cheese, topped with bacon, baked and served in a cast iron skillet. Can be adapted to be vegetarian GF V

Toasted Brie A wedge of brie cheese served warm then topped with a drizzle of local honey and crushed pistachios. Served with crispy toast points GFA V

Deconstructed Jalapeno Popper A crispy baked shell filled with seasoned whipped cream cheese and topped with a fire-roasted jalapeno with a drizzle of spicy huckleberry reduction

SECOND COURSE

Leg of Duck Seared and braised duck hindquarter served with rice pilaf, broccolini and a rosemary port au jus. – Suggested wine pairings: The Walls Le June Vignes Chardonnay; The Walls Quintessence Cabernet Sauvignon GFA

Sushi Pizza Our house-made pizza dough and sauce topped with rice wine, poached shrimp, ahi tuna, and cured salmon then finished with a wasabi soy sauce glaze. – Suggested wine pairing: Conde Valdemar Blanco Tempranillo; The Walls 18 Envy Syrah

Tortellini Prima Cheese tortellini in a creamy parmesan sauce. Topped with sauteed back bacon, cauliflower, bell pepper, and peas. – Suggested wine pairing: Château Miraval Art of the Rosé; CA del BAIO 20 Paolina Nebbiolo, Barbera d’ Alba

THIRD COURSE

Creme Brulee Flight Three flavors of creme brulee topped with shattered sugar shards – Suggested dessert liquor: Italian

Tuaca Brandy GF

Triple Berry Trifle Layered triple berry compote, house-made white cake and whipped cream – Suggested dessert liquor:

Borghetti Espresso Martini

Rootbeer Float Just a simple, classic childhood favorite

DRINK LOCAL

Big Barn Brewing IPA $4

706 W. Garland Ave.

Menu served Tue-Sat, 3:30-8 pm

MULTIPLE

NUDO RAMEN HOUSE

Best ramen in town!

FIRST COURSE

ASIAN $35

Cha Sha Bao Four pieces of barbecue pork served in a fluffy flatbread with pickled radish and hoisin sauce

Seaweed Salad Pudae nonsedipide velentisitis est est volore et lantumenimet ullupienimus a si vendio GF V+

Popcorn Shrimp Served with sweet eel sauce and spicy mayo, topped with cilantro and sesame seeds

SECOND COURSE

Gyu-Don (Beef Rice Bowl) Sliced beef and sautéed onion cooked in sweet soy sauce, topped with broccoli, carrot, and pickled red ginger over rice

Tan Tan Men (Spicy) Fresh ramen noodles, chicken, carrots, corn, beansprouts, peanut, green onion, and cilantro in housemade sesame paste soup GFA – Vegan by request. Add your choice of protein $6

The Vegetable Ramen Fresh kale ramen noodles, served with bok choy, corn, broccoli, carrot mushroom, green onion, cilantro, and sesame oil in a soy miso soup GFA V+ – Add your choice of protein for $6

THIRD COURSE

Mochi Ice Cream Choice of two: vanilla, chocolate, mango, strawberry, green tea, red bean GF

Sweet ‘n’ Sticky Rice Cake Two fried rice cakes covered in a sweet ‘n’ sticky sauce and topped with sesame seeds and peanuts

Mille-Crepe Cake (Vanilla) Layers of paper-thin crepe with separation of fresh pastry cream, and served with whipped cream on top

DRINK LOCAL

Brick West Brewing Co. Brick by Brick IPA $6

RESERVATIONS RECOMMENDED

509.290.5763

Menu served Sun-Sat, 11 am-9 pm

NORTH SPOKANE 6902 N. Newport Hwy. 509.467.0292

Menu served Sun-Sat, 11 am-9 pm

O’DOHERTY’S IRISH GRILLE

A popular local Irish pub serving lunch & dinner to Spokane for 30 years!

DOWNTOWN SPOKANE IRISH $35

FIRST COURSE

Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage, deep fried. Served with Dijon mustard dipping sauce GF Erin’s Irish Stew A cup of hearty beef and sausage stew, simmered slowly with hearty vegetables

Megan’s Mozzerella Sticks Fresh cut mozzarella cheese, hand breaded and fried to perfection. Served with marinara sauce

SECOND COURSE

Shepherd’s Pie A heartwarming dish of ground beef, garden peas and onions layered with cheesy mashed potatoes and topped with brown gravy

Hooligan Hannigan Reuben Sandwich Spokane’s favorite sandwich 30 years and running! Tender, slow-cooked corned beef topped with sauerkraut, melted Swiss cheese and Thousand Island dressing on toasted dark rye. Served with our famous O’Doherty fries

Guinness Fish and Chips Fresh Alaskan fish fillet dipped in our Guinness beer-batter, deep-fried to golden brown. Served with our famous O’Doherty seasoned steak fries and house-made tartar sauce

THIRD COURSE

O’Doherty’s Coffee Our twist on a traditional Irish coffee: Irish cream and honey whiskey liqueur in hot 4 Seasons blend coffee, and finished with whipped cream

Galway Style Bread Pudding A traditional Irish dessert, served with warm Celtic cream and whiskey sauce

Dubliner Chocolate Torte Our decedent dark chocolate torte served on a raspberry compote, topped with whipped cream GF DRINK LOCAL

O’Doherty’s Irish Ale

A light brown ale, brewed by local No-Li Brewhouse $6.80

525 W. Spokane Falls Blvd. 509.747.0322

Menu served Sun, 11:30 am-9 pm; Tue-Sat, 11:30 am-10 pm

OUTSIDER

Modern American cuisine cooked in wood burning oven

FIRST COURSE

Beets and Tangerines Beets, tangerines, field greens, farro, grapes, house-made labneh, smoked apricot vinaigrette, candied apricots GFA

Smoked Brisket French Onion Soup Smoked brisket, bone broth, calvados, jammed onions, garlic, French country bread, jarlsberg cheese

Burrata and Blood Oranges Burrata cheese, blood oranges, honey, balsamic, extra virgin olive oil, arugula, pink peppercorns GF

SECOND COURSE

Moxie Meatloaf Moxie meatloaf, Yukon mashed potatoes, demi-glacé GF

Cacio e Peppe Pizza Parmigiano reggiano cream, garlic confit, rotisserie chicken, cracked black pepper

Soto Ayam Soup Rotisserie chicken, rice noodles, coconut milk, cilantro, lime, ginger, garlic, sambal oelek, chicken stock GF

THIRD COURSE

Jaffa Cake Genoese sponge cake, orange, chocolate

Carrot Cake Organic carrots, warm spices, cream cheese

Lilikoi Crème Brûlée Passion fruit burnt cream GF

DRINK LOCAL

BBKF Browne Family vanilla bean bourbon, Luxardo, sweet vermouth, orange, honey, orange bitters, Luxardo cherry $14

OSPREY RESTAURANT & BAR

Voted best patio in Spokane! American cuisine and craft cocktails

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Tempura Shrimp Asparagus, bell peppers, shrimp, lime-ginger dressing GF

French Onion Soup Caramelized sweet onions, herb brown butter crouton, fontina cheese

Roasted Gold Beet Salad Point Reyes blue cheese, candied nuts, fig vinaigrette GF V

SECOND COURSE

Shrimp Linguine Jumbo shrimp, pancetta, arrabbiata tomato sauce, roasted fennel, shaved pecorino romano

Eggplant and Vegetable Napoleon Roasted portobello, yellow squash, zucchini, onion, eggplant, tomato, marinara, cream, mozzarella GF V

Pork Chop Sun-dried tomato pesto crusted pork chop, crispy polenta, sweet and sour red cabbage GF

Puff Pastry Baked Salmon Wild sockeye salmon, mushroom duxelles, spinach, parsley cream

THIRD COURSE

Berries and Cream Vanilla bean ice cream, fresh berries, whipped cream V

Crème Brûlée Chantilly cream, sugared blackberries GF V

Flourless Chocolate Cake Vanilla ice cream, salted caramel sauce GF V

DRINK LOCAL

Bright Side IPA Uprise Brewing, 7.3% ABV $6

700 N. Division St.

RESERVATIONS RECOMMENDED

509.323.2578

Menu served Mon-Fri, 5-9 pm; Sat-Sun 2-9 pm

PALM COURT GRILL

Fine dining in the Historic Davenport Hotel

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

House Salad Field greens, cherry tomatoes, toasted walnuts, blue cheese crumbles, grilled pears, balsamic vinaigrette V

Roasted Beet Salad Beet gelée, arugula frisée, toasted pepitas, roasted golden beets, tarragon goat cheese vinaigrette V Cougar Gold Cheese Dip Hot medley of cheeses, roasted garlic, shallots, pepperoncini, toasted baguette

SECOND COURSE

Halibut Pan-seared halibut, roasted red peppers, Moroccan couscous, asparagus involtini, lemon basil beurre blanc

New York Steak 8 oz. RR Ranch Signature USDA choice center cut, Rogue River blue cheese, roasted garlic mashed potatoes, wilted green beans, bordelaise

Airline Chicken Pan-seared chicken breast, mashed potatoes, wilted greens, velouté sauce decadence

THIRD COURSE

Creme Brulee Traditional vanilla bean

NY Style Cheese Cake House-made graham cracker crust, fresh strawberry compote

Davenport Signature Sunday Vanilla ice cream, chocolate sauce, peanut brittle crumble

DRINK LOCAL

Spokane 75 Dry Fly gin, sour, sparkling wine $15

908 N. Howard St. 509.315.5442

Menu served Tue-Thu, 4-8 pm; Fri-Sat 4-9 pm

Menu served Sun-Thu, 4-9 pm; Fri-Sat, 4-10 pm

PICCOLO KITCHEN & BAR

Liberty Lake pizza joint with more to offer than just pizza

LIBERTY LAKE ITALIAN $25

FIRST COURSE

Meatball veal- pork- beef- red sauce- parmesan- fresh basil

Caesar parmesan reggiano- balsamic crouton- lemon- creamy caesar GFA – Add herb marinated chicken $6

Salmon Crudo cured king salmon belly- extra virgin olive oilshallot- lemon- pine nut- white truffle oil GF

SECOND COURSE

Bolognese ground veal- pork- beef- pancetta- parmesan- fresh basil- pappardelle

Chicken Alfredo herb marinated chicken- garlic cream- fresh basil- pappardelle- parmesan

Fra Diavolo pancetta- tomato sauce- chili flake- parmesan- fines herbes- linguine

THIRD COURSE

Carrot Cake cream cheese frosting- candied pecans- craisinsgolden raisins

French Chocolate Cake raspberry sauce- sweet cream ice cream

Lemon Bar raspberry sauce- whipped cream

DRINK LOCAL

POST STREET ALE HOUSE

Downtown pub offering great food and 26 local and micro brews on tap

DOWNTOWN SPOKANE GASTROPUB $35

FIRST COURSE

Ale House Shrimp Cocktail Blue Moon citrus poached shrimp, grapefruit, avocado, wasabi cocktail with micro dill Fried Veggie Platter House-battered broccoli, sweet potato, asparagus, cauliflower, delicata squash and red pepper, with orange sesame dipping sauce V

Hot Nashville Chicken Slider Hand-breaded spicy chicken, peppercorn honey, biscuit

SECOND COURSE

Washington Apple Pork Osso Buco Cider and apple braised pork shank, sweet potato, collards, jus natural

Steak Au Poivre Bites Blended peppercorn-crusted tenderloin bites, French onion savory bread pudding, charred green beans, black garlic rosemary demi-glace

Miso Marinated Sable Fish Grilled miso ginger marinated sable fish, cilantro jasmine rice, wok veggies, orange miso butter sauce GF

THIRD COURSE

Mud Pie Oreo crust, Kona coffee ice cream, chocolate ice cream, chocolate espresso bean ganache

Huckleberry Sangria Columbia Valley Cabernet, triple sec, peach schnapps, muddled huckleberry, lemon, orange Pint or Paddle Choose any one of our local beers for a pint, or choose three for a tasting paddle

Flavor Nuggets Volume 10 Lumberbeard Brewing $7 RESERVATIONS

21718 E. Mission Ave.

Menu served Sun-Sat, 3-9 pm

DRINK LOCAL

River City Red A staple on our 26 tap system. This local nitro red is smooth as can be $6.50

509.926.5900

PROHIBITION GASTROPUB

Locally owned gastropub creating elevated pub grub and craft cocktails

NORTH SPOKANE GASTROPUB $35

FIRST COURSE

Candied Bacon Thick cut bacon candied and seasoned. Served with a choice of house caramel or jalapeño jelly GF

Szechuan Green Beans Fresh organic green beans flash fried and topped with garlic, Szechuan chili sauce, and crispy onions

GFA V V+

Strawberry Salad Spring greens tossed with fresh berry vinaigrette and topped with strawberries, candied pecans, and chèvre cheese

SECOND COURSE

Bootlegger Burger Coffee-infused beef served on a brioche bun with candied bacon, blue cheese, jalapeños, crispy onion straws, house barbecue and jalapeño aioli. Served with hand-cut fries tossed with Wiley’s fry seasoning GFA – Vegan/vegetarian burger available

Shrimp Po’ Boy Fresh shrimp breaded and fried, drizzled in butter and placed on a French telera bun with romaine, tomato, and house remoulade. Served with hand-cut fries tossed with Wiley’s fry seasoning – Vegan/vegetarian burger available

Chicken and Waffles Crispy fried chicken breasts set over buttermilk waffles drizzled with jalapeño jelly and topped with honey butter

THIRD COURSE

Chocolate Cake Decadent rich chocolate cake with chocolate buttercream and three berry compote V V+

Apple and Strawberry Crisp Candied apple and strawberry crisp with oat crumble served with strawberry gastrique GF V V+

Creme Brûlée Custard with brûléed sugar topped with bourbon caramel GF V

DRINK LOCAL

Earl Grey Mar”Tea”ni Spokane’s Revival Tea company Earl Grey tea infused into gin, simple syrup, house-made sour $11

1914 N. Monroe St.

RESERVATIONS RECOMMENDED

509.474.9040

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

1 N. Post St.

Menu served Sun-Sat, 11 am-8 pm

509.789.6900

PURGATORY CRAFT BEER AND WHISKEY BAR

Over 800 spirits, eight rotating draft beers, amazing cocktails and food DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Blueberry Bourbon Barbecue Wings Four juicy wings tossed with our famous blueberry bourbon barbecue sauce

Pretzel Sticks Tender pretzel sticks served with choice of beer cheese or beer mustard – Add both dipping sauces for an additional $2

Roasted Goat Cheese with Blueberries and Honey

Roasted goat cheese with blueberries and drizzled with honey. Served with toasted baguette

SECOND COURSE

Whiskey Crusted Smoked Pork Ribs Pork ribs hand rubbed with our house seasoning, then slowly smoked in house. Served with our house barbecue sauce and fries

Grilled Lamb Souvlaki Skewers Lamb marinated in olive oil, garlic, lemon juice, and oregano, skewered and flame grilled to perfection

Pork Belly Tacos Flour tortillas, cabbage, green onion, pickled red onion, Peruvian green sauce, sour cream and cilantro

THIRD COURSE

Bourbon Caramel Sauce Cheesecake Delightful cheesecake drizzled with our house-made bourbon caramel sauce

Northern Whiskey Bread Pudding Northern-style bread pudding topped with a creamy topping

Purgatory Strawberry Pound Cake Vanilla pound cake topped with strawberry compote and whipped cream

DRINK LOCAL

Purgatory Key Lime Pie Brulee Dry Fly Purgatory Barrel whiskey, lime juice, honey simple, egg whites, cream, Scrappy’s Lavender Bitters $14

524 W. Main Ave.

Menu served Sun-Sat, Noon-10 pm

509.290.6518

RED TAIL BAR & GRILL

Delicious mix of pub, comfort and Tex-Mex entrees

WORLEY (COEUR D’ALENE CASINO) AMERICAN $25

FIRST COURSE

Queso Dip sauce topped with pico de gallo and served with house-made chips

Cheese Curds Battered cheese curds fried and tossed with honey, diced jalapenos, bacon bits and drizzled with sriracha sauce

Caprese Salad Fresh mozzarella, sliced tomato and fresh basil topped with a balsamic reduction

SECOND COURSE

Fajita Wrap Grilled chicken with cheddar cheese, onions and grilled red and green bell peppers wrapped up in a flour tortilla. Served with our house salsa and sour cream

Mediterranean Chicken Sandwich Grilled chicken on a ciabatta roll topped with tapenade, fire roasted red peppers, feta cheese, lettuce and Italian dressing. Served with your choice of fries, tater tots or coleslaw

Pork Tacos Three flour or white corn tortillas filled with braised pork. Topped with cilantro slaw, pico de gallo and cotija cheese. Served with guacamole and house salsa

THIRD COURSE

Chocolate Chip Mini Bundt Cake Chocolate chip mini bundt cake filled with chocolate buttercream icing

Peach Melba Crisp Peaches mixed with raspberries and cinnamon and then topped with our house-made walnut crisp topping

Chocolate Mini Bundt Cake Chocolate mini bundt cake filled with peanut butter buttercream icing

DRINK LOCAL

Laughing Dog Old 95 A classic West Coast IPA $5.75

37914 S. Nukwalqw

RESERVATIONS RECOMMENDED

1.800.523.2464

Menu served Mon-Thu, 11:30 am-10 pm; Fri 11:30 am-11 pm; Sat Noon-11 pm; Sun Noon-10 pm

REPUBLIC PI

Artisan wood-fired pizza, craft beer, hand-crafted cocktails and wine

SOUTH SPOKANE PIZZA $25

FIRST COURSE

Pi Bites Baked and crisp fried pi dough, sea salt, Perry Street beer cheese sauce, green onions V

Small Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, gorgonzola, pepperoncini, white balsamic vinaigrette GFA V

Tomato Basil Soup House-made tomato basil soup GF V

SECOND COURSE

Prosciutto Fig Pizza Garlic cream sauce, goat cheese, figs, prosciutto, smoked onions (7” pizza). Ask your server about gluten free options GFA

Rockwood Pizza Pesto, goat cheese, kalamata olives, herbed tomato, roasted red peppers, red onion, green garbanzo beans (7” pizza). Ask your server about gluten free options GFA V 30th Off Grand Pizza Rossa sauce, cheese blend, Italian sausage, pepperoni, house cured ham (7” pizza). Ask your server about gluten free options GFA

THIRD COURSE

Fruit Dumpling Chef’s choice fruit dumpling, vanilla ice cream, butterscotch sauce V

Espresso Cheesecake House-made espresso cheesecake with cocoa nib crust, garnished with chocolate espresso beans

GF V

Guinness Pudding House-made Guinness pudding, salted toffee crunch, house whipped cream V

DRINK LOCAL

Dry Fly Bourbon Sour Dry Fly bourbon, lemon juice, aquafaba, rhubarb liqueur, bitters $12

REPUBLIC KITCHEN AND TAPHOUSE

The feel of a European gasthaus-meets-Seattle pub POST FALLS GASTROPUB $35

FIRST COURSE

Brussels and Belly Snacks Slow-cooked pork belly, crisp-fried with Brussels sprouts and tossed in a maple powder sugar. Served with chili aioli, pickled ginger and cilantro GF Republic Fries Crispy fries with our barbecue spice, chili sauce, garlic aioli, and topped with fresh cilantro, garlic confit and blue cheese V – Add a sunny egg $2

Northwest Salad Roasted beets, goat cheese, pickled red onion, baby spinach, candied pecans and Northwest berry vinaigrette GF V – Add chicken for $6

SECOND COURSE

Twice Fried Chicken Sandwich Extra crispy fried chicken on a brioche bun

Southern style: beer mustard, creamy garlic, slaw Korean style: Korean honey butter, kimchi, pickled jalapeno, garlic aioli – Add fries $3

PB & J Burger Grilled Washington beef with Thai style peanut butter sauce, jalapeno jelly, basil aioli, pickled chilies and cilantro on a toasted brioche bun – Substitute an Impossible patty $2; add fries $3

Buffalo Cauliflower Mac and Cheese Twirly noodles tossed with cauliflower, garlic confit and creamy cheese sauce. Finished with potato chip topping, Booey’s hot sauce drizzle and blue cheese crumbles – Add pork belly or chicken $6

THIRD COURSE

Porter Brownie With salted caramel ice cream and house fudge sauce V – Double the ice cream for $4

Apple Crumble Warm apple filling, crumble topping, caramel, brown sugar ice cream GFA V – Double the ice cream for $4

Pecan Porter Float (21+ only) Laughing Dog Pecan Porter topped with salted caramel ice cream V

DRINK LOCAL

What’s the Tea? Dry Fly gin, strawberry, honey, bitters, soda $12

120 E. Fourth St.

Menu served Sun-Sat, 11 am-9 pm

RUINS

Neat food!

208.457.3610

DOWNTOWN SPOKANE ECLECTIC $ 45

FIRST COURSE

Beet Salad braised beets + winter citrus + mesclun + citrus vinaigrette + pecan nuts + goat cheese GF V

Brandade salt cod + olive oil whipped potato + teeny salad + good olives + toasts

Roasted Carrots oblique cut carrots + not so spicy harissa + good schug + za’atar + exclamation points GF V

SECOND COURSE

Sausage Rolls (3) English accents + mustard + aioli

Whipped Feta feta cheese in the shape of a football + focaccia we made + good olives V

Brussels Sprouts a bit charred + a squeezle of lemon + say, “Whey” GF V

THIRD COURSE

Choucroute Garnie kräutersalat + wurst + senffarben + brot + das ist gut!

Chickpea Curry GARBANZO! + smoke + potato + rice + cilantro + rice GF V+

Cassoulet A favorite in Toulouse! + chicken confit + sausage + white beans + the best broth

DRINK LOCAL

Anvil Coffee $3

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

611 E. 30th Ave.

509.863.9196

Menu served Sun-Thu, 4-9 pm; Fri-Sat, 4-10 pm

Menu served Tue-Sat, 4-9 pm

RÜT BAR & KITCHEN

Modern American gastropub featuring vegan and vegetarian food

SOUTH SPOKANE GASTROPUB $35

FIRST COURSE

Cauliflower Wings Choice of buffalo or thai ginger, assorted veg, ranch, sriracha dipping sauce V+ – Double the order $6 White Bean Queso Dip Served with warm, house-made tortilla chips V+

Maple’s Harvest Chili Creme fraiche, baja crunch GF V+

SECOND COURSE

Kung Pao Bowl Crispy cauliflower, jasmine rice, broccolini, peppers, peas, pickled cucumber, peanuts Nut free available V+

Truffle Mac Elbow pasta, grilled broccolini, coconut bacon bits, bread crumb Aleppo flake GFA V+ – Add crispy not-chicken $4

Big Rüt Burger Impossible patty, thousand dressing, iceberg lettuce, pickle, onion, pretzel bun, served with fries or green salad GFA V+ – Substitute dirty fries or sweet potato fries for $2

THIRD COURSE

Chocolate Chocolate Chocolate Cheesecake Hazelnutchocolate crust, chocolate mousse filling, cacoa nibs, chocolate syrup, white chocolate dust GF V+

Cranberry Orange Blossom Bread Pudding Orange blossom crème anglaise V+ – Add scoop of vanilla coconut ice cream $2

You’re Turning Violet, Violet! Warm chocolate, blueberry compote, juniper, vanilla whip, smoky coconut crispies, choice of Dry Fly vodka, gin or whiskey V+

DRINK LOCAL

Lumberbeard Brewing Selection of beers from Lumberbeard Brewing $7-$10

SAFARI ROOM FRESH GRILL AND BAR

Fresh fare and cocktails located in The Davenport Tower Hotel

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Fried Green Tomatoes Breaded and served with comeback sauce

Pork Belly and Grits Featuring Cougar Gold white cheddar and a zesty, mango habanero sauce

Spicy Shrimp Our classic fried shrimp tossed in a spicy aioli GFA

SECOND COURSE

Pan-Seared Halibut Accompanied by gremolata and honey-glazed yams GF

Oven-Roasted Duck With rich plum sauce and roasted Brussel sprouts GF

Grilled Steak Sandwich New York strip sliced and topped with Gruyère and peppercorn aioli. Choice of one side: fries, coleslaw, potato salad, or baked beans

THIRD COURSE

“Rolo” Dome A Davenport staple, chocolate mousse shell and salted caramel GF

Strawberry Fig Entremet House-made, whimsical dessert featuring a cotton candy cloud. Served with a warm poached fig and port wine drizzle

Crème Brulée A house-made, classic vanilla custard with caramelized sugar and fresh berries

DRINK LOCAL

No-Li Born & Raised No-Li Brewhouse’s shout-out to Spokane, a bold IPA featuring Washington grown hops $8

RESERVATIONS RECOMMENDED

901 W. 14th Ave.

509.241.3165

Menu served Sun-Mon, 5-9 pm; Tue, Closed; Wed-Sat, 5-9 pm

SATAY BISTRO

Fine dining American fusion bistro, full liquor bar and wine cellar

COEUR D’ALENE AMERICAN $ 45

FIRST COURSE

Italian Caprese Salad Heirloom tomatoes, mozzarella, arugula, sweet basil, pesto, virgin olive oil V

Butternut Squash Soup Crème fraiche, toasted seeds GF

Smoked Pork Belly Satay Honey-stung sauce, truffle salt, roasted red pepper marmalade GF

SECOND COURSE

Grilled Salmon & Jambalaya Tiger Prawns Red pepper cream sauce, hashbrown casserole, succotash GF

Apple Smoked Chicken Peppercorn Fettuccini Housemade peppercorn pasta, apple smoked chicken, chive basil pesto cream sauce GF

Seared Bacon Wrapped Pork Tenderloin Huckleberry bourbon cream, sweet potato mash, asparagus GF

THIRD COURSE

Grand Marnier Orange Cake Citrus sponge cake, Grand Marnier sauce, cream cheese, crème brûlée oranges, whipped cream V

Chocolate Kahlua Moussè Cup Kahlua whipped moussè, chocolate amore port sauce, fresh berries V

Peach Cobbler Warm oven-baked cobbler, vanilla white chocolate mousse, caramel, shaved white chocolate V

DRINK LOCAL

Smokin’ Barrel Up North Distillery honey whiskey, Bullet rye whiskey, elderflower liqueur, bitters,orange peel, Bordeaux cherry $12

2501 N. Fourth St.

Menu served Tue-Sat, 4-9 pm

RESERVATIONS RECOMMENDED

208.765.2555

111 S. Post St.

509.789.6800 Menu served Sun-Thu, 4-9 pm; Fri-Sat, 4-10 pm

SCRATCH RESTAURANT AND RAIN LOUNGE

A newly reopened local restaurant featuring fresh and fun!

FIRST COURSE

Strawberry Bacon Salad Organic spinach wilted in hot bacon dressing with Grand Marnier, brown sugar; topped with fresh strawberries, blue cheese crumbles, and candied pecans GF –Vegetarian and vegan option available

Tomato Basil Soup Rich and delicious, made with vegetable stock, San Marzano tomatoes, basil, and soaked cashews GF V V+

Classic Caesar Salad Crisp romaine hearts, creamy Caesar dressing, croutons and Parmigiano-Reggiano. Served with lemon GFA

SECOND COURSE

Shrimp and Grits Jumbo shrimp, char grilled with blackening spices, served with southwestern grit cake, rich lobster butter, and fresh vegetables GF

Seared Duck Breast Lightly smoked duck breast seared and oven finished; served medium rare. Paired with risotto, asparagus, carrots, and pomegranate gastrique GF – Vegan or vegetarian risotto with tofu and vegetables available

Chicken Marsala Chicken leg and thigh quarter, cured and slow cooked, served with handmade pappardelle pasta with a rich marsala cream, seared mushrooms, and goat chèvre GFA

THIRD COURSE

Wiley’s Kahlua Crème Brûlée Delicious brûléed custard topped with Kahlua-espresso caramel and whipped cream GFA V

Goat Chèvre Cheesecake Orange peel-infused chèvre cheesecake, graham cracker crust and topped with mixed compote V Chocolate Pot de Creme A decadent dessert featuring coconut cream, chocolate and a hint of spice. Topped with strawberry buttercream GF V V+

DRINK LOCAL

Hibiscus Margarita Tequila Blanco infused with Revival’s hibiscus tea, agave, house sour mix, and candied blood orange $14

RESERVATIONS RECOMMENDED

DOWNTOWN SPOKANE BISTRO $ 45 1007

Menu served Mon-Thu, 4-9 pm; Fri-Sat 4-10 pm

SCREAMING YAK

Great Name. Great Food. Great Times.

NORTH SPOKANE AMERICAN

FIRST COURSE

Bourbon Brown Sugar Bacon Two strips

Fried Green Tomato Slider Pimiento cheese, bacon

Pickle Fries Honey mustard V

SECOND COURSE

$25

modern french cuisine

Chicken Fried Steak and Eggs Pounded steak, breaded and fried, Ray’s sausage gravy, two eggs your way, country potatoes and toast

Chicken on a Waffle Crispy chicken, hot honey butter, Tabasco maple syrup, waffle, powdered sugar

BFD Burger Breakfast for dinner (BFD). What did you think?!

Local burger grind, shaved ham, Kansas City bacon, fried egg, cheddar cheese, BFD sauce, lettuce, mayonnaise and Ray’s sausage gravy. Your choice of fries, soup or salad

THIRD COURSE

Peanut Butter Pie Peanut butter pie, chocolate sauce

Cinnamon Crumb All Butter Coffee Cake Cinnamon crumb all-butter coffee cake, whipped cream

House-made BWB Ice Cream House-made ice cream featuring Brick West Brewing Company, malt syrup ribbon V

DRINK LOCAL

Brick West Brewing Co. Draft Rotating draft $6

SHAWN O’DONNELL’S AMERICAN GRILL & IRISH PUB

Authentic Irish grub and American favorites

DOWNTOWN SPOKANE IRISH $25

FIRST COURSE

Celtic Caesar Salad Chopped romaine, baby kale, shaved parmesan, house-made croutons

Donegal Bay Clam Chowder Creamy clam chowder, chopped red pepper, cabbage, onion, potato

Boxty Cakes Two breaded potato cakes with corned beef and Dubliner cheese, deep fried

SECOND COURSE

Corned Beef and Cabbage Our signature dish! Slow-cooked, tender corned beef, braised cabbage, colcannon potatoes, creamy horseradish

Chicken Pot Pie Tender shredded chicken breast, sauteed peas, carrots, celery, and pearl onions in a creamy gravy with puff pastry shell

Fish and Chips Two pieces of wild-caught, sustainable Pacific Cod, hand-breaded in crispy panko and seasonings. Comes with french fries and scratch-made tartar sauce

THIRD COURSE

Irish Bread Pudding Scratch-made and topped with a buttered rum sauce and currants

Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and a shortbread shamrock cookie

Danny Boy’s Chocolate Brownie Scratch-made chocolate brownie topped with candied pecans and Andes mint crumbles

DRINK LOCAL

Natural 20 Brewing Co. 20-ounce Imperial pint $7.25

118 W. Francis Ave.

509.464.3641

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

SMOKERIDGE BBQ

Craft pizza featuring our smoked meats and full BBQ catering

SPOKANE VALLEY BARBECUE $25

FIRST COURSE

Smoked Eggs A fan favorite! Creamy deviled eggs with a touch of smoke - crazy good!

Andouille Sausage Bites House-made, smoked andouille sausage, with no preservatives or chemicals. Served with our tangy pineapple mustard sauce

Dill Pickle Dip House-made, creamy dip bursting with pickles and flavor. Served with pretzel chips

SECOND COURSE

Pulled Pork Sandwich Pulled pork, rubbed with our special Kansas City seasoning, then slow smoked over apple wood for at least 5 hours! Served on a toasted artisan bun and with chips

Bowl of penne noodles, with your choice of our house-made marinara or Alfredo sauces, with our large smoked meatball. Served with toasted bread

Smokehouse chili full of ground brisket; pumpkin bisque perfectly seasoned with a touch of coconut; and Tuscan potato soup with a light creamy garlic base and house-made Italian sausage and winter vegetables

You will taste the brown sugar and vanilla in every bite. Our house-made pudding is served with creamy

Made in house, the traditional way, with espressosoaked lady fingers and lots of creamy filling

Two brownies sandwiched with peanut butter

River City Red by Spokane’s River City Brewing $5

11027 E. Sprague Ave.

Menu served Wed-Sun, 4-9 pm

RESERVATIONS RECOMMENDED

509.710.3426

719 N. Monroe St.

509.326.7251

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

SPENCER’S FOR STEAKS AND CHOPS

Spokane’s classic steak house since 1998

DOWNTOWN SPOKANE STEAKHOUSE $ 45

FIRST COURSE

Six Onion Soup (cup) Sourdough crouton, gruyere crust – Make it a bowl for $3

Caesar Salad House-made croutons, parmesan crisp

Apple and Pecan Salad Pickled apples, tomato, red onion, candied pecans, farmers cheese, field greens GF

SECOND COURSE

Petite Filet au Poivre 6 oz. filet mignon au poivre - pepper crusted, Yukon potato fondant, broccolini GF – Upgrade to an 8 oz. steak or add prawns $10

Halibut En-Papillote 6 oz. halibut, lemon, tomato, orzo, dill, corn

Chicken Chop 8 oz. chicken breast, chicken demi-glace, crispy Brussels sprouts, garlic mashed potato GF

THIRD COURSE

Naughty Balls Chocolate flourless torte, strawberry sauce, chocolate sauce, whipped cream GF

Apple Hand Pie Caramel sauce, whipped cream

Mary Lou’s Ice Cream Various flavors GFA

DRINK LOCAL

Heritage by Browne Cabernet Sauvignon $12 RESERVATIONS

DoubleTree Hotel, 322 N. Spokane Falls Ct.

Menu served Tue-Sat, 4:30-10 pm

509.744.2372

STEAM PLANT RESTAURANT AND BREW PUB

Spokane’s iconic Steam Plant; A dining experience like no other DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Lilac City Salad Spinach, blue cheese crumbles, red onion, candied pecans, warm bacon and date vinaigrette GF V – Add chicken $5 or shrimp $9

Broccoli Cheese Soup Garnished with Tillamook white cheddar and chives GF V

Chicken and Bacon Flatbread Creamy dill ranch, grilled chicken, bacon, red onions, blend of cheeses, barbecue drizzle and chives

SECOND COURSE

Beer Battered Fish and Chips Served with caper remoulade and house-made dill coleslaw

Beef Short Ribs Slow-roasted beef short ribs with braised carrots, Brussels sprouts, mashed potatoes, and au jus GF – Add shrimp $9

Pasta Primavera Campanelle pasta, garlic cream sauce, mushrooms, peppers, squash, red onion, parmesan cheese and fresh basil GFA V –Add chicken $5 or shrimp $9

THIRD COURSE

Cinnamon Roll Bread Pudding Served with vanilla ice cream and caramel sauce V

New York Cheesecake Served with salted caramel, chocolate sauce, and candied walnuts V

Triple Chocolate Cake Served with whipped cream and fresh berries GF V

DRINK LOCAL

The Grain Shed Stackhouse IPA $6

STEELHEAD BAR & GRILLE

Casual dining with a Northwest flare

DOWNTOWN SPOKANE NORTHWEST $35

FIRST COURSE

Smoked Steelhead House smoked, herbed cream cheese, pickled shallots, fried capers, ciabatta

Agave Chicken Tacos Cotija, cilantro, lime

Crispy Brussels Leaves House spice, bacon, parmesan, balsamic glaze

SECOND COURSE

Downtown Dip Roast beef, mushrooms, Swiss cheese, onion straws, horseradish aioli, au jus

Steelhead Fillet Fingerling hash, black garlic butter

Andouille Cavatappi Spicy sausage, bell pepper, onion, Cajun cream

THIRD COURSE

Ice Cream Old Fashioned Smoked maple bourbon ice cream, float of Barrel SS Woodford Reserve

Whiskey Bread Pudding Whiskey bread pudding, anglaise

Salted Caramel Toffee Cake Salted caramel toffee cake, whipped cream DRINK LOCAL

Brick West Brewing Co. Schooner 32 oz. goblet of Brick West Brewing Co. Craft Draft $12

159 S. Lincoln St.

RESERVATIONS RECOMMENDED

509.777.3900

Menu served Tue-Thu, 4-9 pm; Fri-Sat, 4-11 pm; Sun, 9 am-3 pm

SWEET LOU’S RESTAURANT AND TAP HOUSE

American fare, with original receipes and fresh ingredients

COEUR D’ALENE AMERICAN $35

FIRST COURSE

Tailgate Egg Rolls Egg rolls stuffed with cream cheese, jalapenos and mixed cheese. Served with homemade jalapeno jelly for dipping V

Calamari Hand-battered rings and tentacles served with Sriracha mayo and cilantro lime aioli

Wings Three bone-in wings, you decide how you want them, wet or dry. Ask your server for the current sauce and dry-rub options GFA

SECOND COURSE

Bison Ribs A Restaurant Week staple. Three tender bison ribs glazed in our own bourbon barbecue sauce. Served with your choice of one side GF

Salmon and Grilled Peach Salad Seared Atlantic salmon served over mixed greens tossed in a mango vinaigrette with grilled peaches, goat cheese, grape tomatoes and sliced almonds GF

Watermelon Shrimp Ceviche Fresh prawns diced with watermelon, avocado, tomatoes, onions and cucumbers tossed in citrus juices on a fried white corn tortilla dressed with mayonnaise. Served with your choice of soup or salad GF

THIRD COURSE

Chocolate Chip Cookie Skillet Baked when you order so it’s hot enough to melt the Tillamook vanilla bean ice cream on top GFA – Add a caramel Irish coffee $8.50

Lou’s Grandmom’s Huckleberry Cobbler It’s back just for Restaurant Week. Try Lou’s Grandmom’s famous sweet cake cobbler with huckleberries and vanilla bean ice cream V

Caramel Rum Cheesecake Myer’s dark rum cheesecake, laced with caramel sauce on a graham cracker crust V

DRINK LOCAL

Lou’s Brew IPA Our very own house IPA brewed by Laughing Dog Brewing $4.75

601 E. Front Ave.

Menu served Sun-Sat, 11 am-10 pm

208.667.1170

TABLE 13

An inviting urban restaurant with a quaint craft cocktail and whiskey bar DOWNTOWN SPOKANE BISTRO $ 45

FIRST COURSE

Chicory Salad Chicory lettuce blend, balsamic vinaigrette, cucumber, cherry tomatoes, pickled fennel, crispy chickpeas GFA, V+

Brie Baked brie, tart cherry, toasted almonds, puff pastry *Contains nuts V

Arancini Arborio rice, shallots, romesco, mozzarella cheese, parmesan *Contains nuts V

SECOND COURSE

Salmon Agnolotti House-made pasta, salmon, shrimp, spinach, sun-dried tomatoes, lemon cream sauce

Pork Chop Fingerling potatoes, broccolini, blackberry peppercorn sauce GFA

Pub Steak 8 oz. marinated skirt steak cooked medium, steak fries, caramelized onions, chimichurri puree GFA

THIRD COURSE

Huckleberry River Cake Cream cheese mousse, lemon sponge cake, white chocolate, huckleberry Chambord sauce

Bourbon Bread Pudding Maple cream toffee sauce, pecans, candied bacon, vanilla ice cream

Carrot Cake *Contains nuts GF, V+

DRINK LOCAL

Barrister Rough Justice Red Dark berries, chocolate, smooth tannins and a touch of oak $16

RESERVATIONS RECOMMENDED

333 W. Spokane Falls Blvd. 509.598.4300

Menu served Sun-Thu, 5-9 pm, Fri-Sat, 5-10 pm

218 N. Howard St. 509.747.1303 Menu served Wed-Fri, 2 pm-10 pm; Sat-Sun noon-10 pm

TAVOLÀTA

Downtown Italian eatery with a focus on fresh pasta and seasonality

DOWNTOWN SPOKANE ITALIAN $35

FIRST COURSE

Burrata Lady Rose Apple, pink peppercorn, thyme, crostini V – Add house-made focaccia $5

Tavolàta Salad Little gem lettuce, chicory, pistachio, red onion, Calabrian vinaigrette, pecorino GF V

Bruschetta Smoked fish, pickled onion, aioli, chive GFA

SECOND COURSE

Rigatoni Spicy sausage, tomato, marjoram, parmesan GFA

Tonarelli Black pepper, butter, pecorino romano GFA

Roasted Pork Loin Fig mostarda, radicchio, hazelnut bread crumb GFA

THIRD COURSE

Zeppole Lemon doughnuts, dark chocolate sauce V

Tiramasu Mascarpone, amaretto, espresso, lady finger V

House-made Sorbetto or Gelato Salted shortbread cookie GFA V

DRINK LOCAL

Maggie and Ellie Ethan Stowell Restaurants’ signature

Sangiovese $11

MULTIPLE LOCATIONS

THAI BAMBOO

Delicious, authentic Thai cuisine served in a beautiful setting THAI $35

FIRST

Green Lady Gai Lan Chinese broccoli and Romanesco broccoli sauteed in teriyaki sauce topped with fried garlic V Shrimp Confetti Cups Poached wild shrimp, green papaya, diced red bell pepper, mango, cucumber, carrot, green onion, and cilantro tossed in a lime dressing served in lettuce cups GF

Thai Golden Wings Whole chicken wings marinated in Thai spices, baked tender and then fried until crispy. Served with a spicy Thai lime dipping sauce

SECOND COURSE

Salmon Kung Pao Lightly coated and fried salmon sauteed with dried red chili, snow peas, carrots, onions, zucchini and roasted peanuts in our signature Thai Bamboo tangy sauce – Add two wild shrimp $2.99

Tom Yum Talay Whole shrimp, scallops, and langoustine lobster with tomatoes, mushrooms, galangal, lime juice, lemongrass, onions, sweet chili paste, lime leaves and cilantro GF

Prik Nuea (Thai Spicy Steak) Marinated and grilled flat iron steak served with wok-fried vegetables, curry fried rice, and spicy Thai lime dipping sauce GF – Add two wild shrimp $2.99

THIRD COURSE

Coconut Cheesecake Fresh-baked creamy coconut cheesecake made with a gluten-free coconut crust and served with whipped cream and caramel GF

Thai Chili Truffles Three truffles filled with Thai chili-infused ganache coated with premium dark chocolate and cocoa powder GF – Add one scoop of Mary Lou’s ice cream $1

Fried Banana Sundae Fried Banana with vanilla bean sugar served with vanilla ice cream, mangoes, strawberries, and chocolate sauce

DRINK LOCAL

No-Li Brewhouse Rotating brews: Ask your server for details $5

221 N. Wall St.

RESERVATIONS RECOMMENDED

509.606.5600

Menu served Sun-Thu, 4-9 pm; Fri-Sat, 4-10 pm

TERRAZA WATERFRONT CAFE

Fresh, scratch made cuisine directly overlooking the Spokane River

COEUR D’ALENE LATIN $35

FIRST COURSE

Beef and Chorizo Skewer Steak and Argentinian chorizo grilled with chimichurri. Served with grilled vegetables and cilantro lime rice GF

Shrimp Aguachile Shrimp cured in a cucumber-citrus chile broth. Served with house-made tostadas GF Bruschetta Grilled sourdough topped with tomato basil balsamic, and grilled sourdough topped with artichoke, olive and mascarpone V – Add chicken $6

SECOND COURSE

Half Salad Any choice of our salads on the menu: Cezar, Jicama Citrus, Roasted Beet, Spanish Blue – Full size salad $7; add protein $6

Cup of Soup Our chef’s current creation – Upgrade to a bowl $6

Mussels and Chorizo Spanish chorizo, tomato, grilled bread

GFA

THIRD COURSE

Steak and Fries 4 to 6 oz. petite tenderloin, fries, asparagus

GF – Add a shrimp skewer $8

Pasta Carbonara Spaghettie, pancetta, peas, egg – Add a chicken breast $6

Vegan Enchilada Jackfruit and cauliflower filling, corn tortilla, mojo sauce V, V+ – Add protein $6

DRINK LOCAL

Brick West Draft Our rotating offering from Brick West Brewing $6 RESERVATIONS

1950 Bellerive Ln.

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

11 am-8pm; Fri-Sat, 11 am-9 pm

HOW TO CARE while eating

BUILD RELATIONSHIPS

Each time you go into a restaurant carve out a few extra moments to look staff in the eye and honestly engage. Introduce yourself and be intentional about the questions you ask. Then pick up the conversation the next time you see them.

208.758.0111

THREE PEAKS KITCHEN + BAR

Casual fine dining restaurant located in Spokane Tribe Casino

AIRWAY HEIGHTS AMERICAN $ 45

FIRST COURSE

Brussels with Bacon Vin Pan-seared, warm bacon vinaigrette

Spinach Artichoke Dip Grilled pita and veggies

Caesar Salad Shredded parmesan, croutons

SECOND COURSE

Shepherd’s Pie Beef bourguignon, caramelized mashed potatoes

Steak Frites Chimichurri, triple-cooked chips

Crispy Pork Belly Apple gastrique, braised cabbage, apple fennel slaw

THIRD COURSE

Bread Pudding Caramel glaze

Cheesecake Berry sauce

Panna Cotta Quenelle of orange marmalade

DRINK LOCAL

No-Li Brewhouse Drafts Ask your server about our seasonal selections $2

TITO’S ITALIAN GRILL

Mediterranean-inspired cuisine, warm hospitality and premium wines

COEUR D’ALENE ITALIAN $35

FIRST COURSE

Fig and Goat Cheese Flatbread Olive oil, pears, and arugula V

Italian Chopped Salad Prosciutto ham, salami, chicken, tomatoes, and red onion

Roasted Pepper and Pancetta Bruschetta Herb-garlic cream cheese and balsamic drizzle

SECOND COURSE

Shrimp Limon Sautéed and butterflied prawns, angel hair pasta, garlic white wine lemon cream sauce, mushrooms, and balsamic cherry tomatoes

Vegetarian Lasagna Fresh vegetables, ricotta cheese, parmesan cheese, and pomodoro sauce V

Chicken Marsala Lightly floured chicken breast, garlic mashed potatoes, and Tito’s signature marsala sauce

THIRD COURSE

Tiramisu Coffee syrup soaked lady fingers, mascarpone mousse, rum, Kahlua, and fresh whipped cream V

Chocolate Caramel Tart Chocolate cookie crust, Belgium chocolate ganache, salted caramel, and chocolate ribbons V Chocolate Huckleberry Mousse House-made huckleberryinfused chocolate mousse and fresh whipped cream V

DRINK LOCAL

Dry Fly Huckleberry Spritz Dry Fly huckleberry vodka, Cointreau, fresh lime juice, simple syrup, soda water, and huckleberries $16

14300 W. State Route 2

RESERVATIONS RECOMMENDED

509.818.1547

210 Sherman Ave. 208.292.5678

Menu served Sun-Sat, 3 pm-close

TOMATO STREET

FAMILY RESTAURANT

Cuisine made from scratch, modern in approach, ITALIANO in spirit!

NORTH SPOKANE ITALIAN $35

FIRST COURSE

Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread

Minestrone Soup An Italian classic served with fresh garlic bread GFA

House Garden or Caesar Salad House salad: your choice of dressing, or Caesar salad. Served with fresh garlic bread GFA

SECOND COURSE

Smoked Gouda and Shrimp Mostaccioli Rich gouda, ovendried tomatoes, sautéed shrimp, marinated artichokes and creamy Alfredo GFA

Blackened Chicken Fettuccini Cajun-spiced blackened chicken, chopped bacon, Alfredo sauce, fresh spinach, garlic and fettuccini pasta GFA

Chicken Parmigiana Breaded chicken breast topped with marinara sauce, melted mozzarella, provolone and parmesan cheeses, served with a side of fettuccine Alfredo

THIRD COURSE

Chocolate Amaretto Mousse Whipped light and fluffy with a rich chocolate-amaretto flavor GF

Grandma’s Bread Pudding Our famous house-made bread pudding with golden raisins and cinnamon, topped with caramel sauce and vanilla ice cream

Spumoni Ice Cream A heaping scoop of this classic Italian favorite! GF

DRINK LOCAL

No-Li Brewhouse Tomato Street Amber Ale; 5% ABV, 10 IBU $5.50

6220 N. Division St.

509.484.4500

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

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

TRUE LEGENDS GRILL

Liberty Lake’s premier casual restaurant

LIBERTY LAKE AMERICAN $25

FIRST COURSE

Caesar Salad Crisp romaine tossed with grated parmesan and True Legends’ Caesar dressing

Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day Bacon and Blue Cheese Wedge Salad Iceberg wedge salad with blue cheese crumbles and thick-cut fresh bacon drizzled with blue cheese dressing

SECOND COURSE

Eggs Benedict Burger Half-pound fresh Angus beef patty, smoked ham, fried egg, and hollandaise sauce on a pretzel bun. Served with fries

Smoked Salmon Alfredo House-smoked salmon, sauteed onions, mushrooms, red peppers, and tomatoes tossed in our creamy Alfredo sauce with spaghetti pasta

Artichoke and Spinach Pizza 12-inch pizza topped with artichoke and spinach sauce, sun-dried tomatoes, red onions and mozzarella cheese GFA

THIRD COURSE

Warm Cookie a la Mode Baked-to-order peanut butter chocolate chip cookie topped with ice cream

Baked Cherry Crisp Juicy, tart red cherries topped with a crumbly cinnamon streusel topping

Root Beer Float A mug overflowing with root beer and vanilla ice cream then topped with whipped cream

IPA $6.95

TWIGS BISTRO AND MARTINI BAR

Four Spokane destinations serving chef-crafted food & specialty cocktails

VICINO PIZZA

Neapolitan style pizzeria with an all Italian wine list and six taps

COEUR D’ALENE PIZZA $25

FIRST COURSE

FIRST COURSE

Candied Bacon Spinach Salad Fresh spinach, candied bacon, red onion, Granny Smith apple, cider-spiced candied cashews, goat cheese, balsamic dressing GF

Harissa Meatballs Ground bison and sausage, bell pepper, roasted garlic, onion, harissa paste, fresh herbs, red pepper sauce with goat cheese and toasted baguette GFA

Jalapeño Popper Dip A blend of cream cheese, roasted jalapeño peppers, bacon, cheddar and jack cheeses toasted golden, finished with blackberry coulis. Served with grilled crostini

SECOND COURSE

Wild Mushroom Salmon Risotto Creamy parmesan risotto with roasted Alaskan salmon topped with miso butter and roasted wild mushrooms finished with crispy shallots GF – Upgrade to 6 oz. halibut for $12

Chicken Parmesan Parmesan-breaded chicken fried crisp with marinara sauce and mozzarella on pesto cream sauce penne pasta, with balsamic glaze and fresh basil

Mango Habanero Steak Grilled 8 oz. chimichurri marinated coulotte steak with mango habanero salsa, fried polenta, and seasonal vegetables, finished with lime crema and fresh cilantro GFA – Upgrade to a 14 oz. choice ribeye for $15

THIRD COURSE

Lemon Crumble Crisp pastry crust and lemon curd baked with a streusel topping, finished with raspberries, powdered sugar, whipped cream V+

Twigs S’more Chocolate brownie, graham cracker crust, chocolate ganache, marshmallows, whipped cream, chocolate and caramel sauce V+

Salted Caramel Donut Holes House-fried donut holes coated in cinnamon sugar with a salted caramel dipping sauce V+

DRINK LOCAL

MULTIPLE LOCATIONS MULTIPLE

AMERICAN $35 DOWNTOWN

Polpette One house-made meatball, nonna sauce, ParmigianoReggiano – Add additional meatballs $3 each

Focaccia House-made focaccia with tomato sauce, green onions, extra virgin olive oil V

Radicchio Salad Radicchio, shaved celery, pears, pickled fennel, gorgonzola vinaigrette, candied hazelnut, balsamic reduction GF V

SECOND COURSE

Sausage and Honey Pizza House-made sausage, jalapeño, honey, tomato sauce, mozzarella, oregano GFA – Gluten free crust $4

Parma Pizza Prosciutto di parma, mascarpone creme, arugula, balsamic reduction, shaved pecorino GFA – Gluten free crust $4

Margherita Pizza San Marzano tomato, fresh mozzarella, basil, extra virgin olive oil GFA V – Gluten free crust $4

THIRD COURSE

Whiskey Cream Gelato Made locally by Gelato by the Lake GF V Stracciatella Gelato Made locally by Gelato by the Lake V

Amarena Cherry Gelato Made locally by Gelato by the Lake V

DRINK LOCAL

One Tree Hard Cider Ask server for featured flavor $8

Twigs Hazy IPA by No-Li A special hazy yeast strain brings out juicy, fruity notes from a dry-hop process producing a floral, citrusy character $7.50

2385 N. Old Mill Loop

RESERVATIONS RECOMMENDED

208.758.7997

Menu served Tue-Thu, 3-9 pm; Fri-Sun 3-9:30 pm

VICTORY BURGER

What fast food burgers should be. The place to grab a burger and a beer

DOWNTOWN SPOKANE AMERICAN $25

Caesar Salad romaine heart, crouton, anchovy dressing, parmesan, lemon GFA – Add chicken $5

Garden Salad romaine heart, cucumber, cherry tomato, crouton, red wine vinaigrette, parmesan GFA V – Add chicken $5

Buffalo Chicken Salad romaine heart, carrot, buffalo sauce, lemon garlic dressing

SECOND COURSE

Victory Burger american cheese, shredded lettuce, tomato, onion, bread and butter pickles, victory sauce

Super Bird chicken breast, american cheese, bread and butter pickles, shredded lettuce, onion, pickle aioli

Blue Moon blue cheese, bacon, dijonnaise

THIRD COURSE

Cherry Pistachio Cookie rainier cherry, pistachio

Vanilla Bean Gelato madagascar vanilla V

Olive Oil Cake creme fraiche, asian pear compote

DRINK LOCAL

Gold Rush dry fly triticale whiskey, citrine honey, lemon $11

RESTAURANT WEEK PRO TIPS

1

2

3

Make your reservations early. Some high demand restaurants fill up soon after the menus are released. Don’t wait to book your table.

If the restaurant you want to go to doesn’t take reservations, consider going mid-week or at the first seating to limit your wait time.

Some restaurants are offering their three course menu at lunch, too. Make sure to check the hours listed on each restaurant’s menu in this event guide.

4

Follow Inlander Restaurant Week and you could win a dinner for two on us!

Instagram: @InlanderRW Facebook.com/InlanderRestaurantWeek

5 Restaurant Week is a lot of work — so be kind and tip the staff well.

THREE PEAKS KITCHEN +BAR

RESTAURANT WEEK

Special Menu | Sunday – Saturday | 3PM to Close

Select item from each course | $45 per person

FIRST COURSE

` Brussels with Bacon Vinaigrette: Pan-Seared Warm Bacon Vinaigrette

` Spinach Artichoke Dip: Grilled Pita and Veggies

` Caesar Salad: Shredded Parmesan, Crouton

SECOND COURSE

` Shepherd’s Pie: Beef Bourguignon, Caramelized Mashed Potatoes

` Steak Frites: Chimichurri, Triple-Cooked Chips

` Crispy Pork Belly: Apple Gastrique, Braised Cabbage, Apple Fennel Slaw

THIRD COURSE

` Bread Pudding: Caramel Glaze

` Cheesecake: Berry Sauce

` Panna Cotta: Quenelle of Orange Marmalade

VIEUX CARRE NOLA KITCHEN

New Orleans inspired restaurant in the heart of Spokane

DOWNTOWN SPOKANE SOUTHERN $35

FIRST COURSE

Pappadeaux Salad Soaked mozzarella, Cajun house crouton, pepitas, cherry tomatoes, olives, romaine, arugula GFA V

– Add protein for $8

Parmesan Bacon Gougeres Fried parmesan bacon gougeres. Have you ever tasted anything so good?

Blue Crab Cakes Blue crab cake over a house shrimp bisque, served with Cajun sauce

SECOND COURSE

Frog Legs Hopalong Cassidy Confit and fried frog legs, peppers, onions, herbs served over rice

Rabbit and Dumplings Slow roasted rabbit and dumplings soup

Oyster Bienville Eight stuffed oysters! Oysters stuffed with shrimp, onion, garlic, mushroom, parmesan and lemon.

A true New Orleans treat!

THIRD COURSE

Peanut Butter Pie A signature taste of New Orleans!

– Add a chicory French press $7

Beignet You can’t think of New Orleans without a beignet!

Fresh, hot French doughnut V – Make it an affogato with Evans Brothers espresso $5

Bourbon Pecan Monkey Bread Individual pecan monkey bread with a bourbon caramel sauce V – Add a scoop of vanilla ice cream $2

DRINK LOCAL

Vieux Carre Dry Fly Triticale whiskey, Dom Benedictine, brandy, sweet vermouth, bitters $13 RESERVATIONS

1403 W. Broadway Ave. 509.495.1400

spokanetribecasino. com

Menu served Sun, 3-9 pm; Mon-Thu, 3-10 pm; Fri-Sat, 3-11 pm

WILEY’S DOWNTOWN BISTRO

A small locally owned bistro creating positive guest experiences

DOWNTOWN SPOKANE BISTRO $ 45

FIRST COURSE

Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts and chèvre GF V – Vegan available by request

Jalapeño Cheddar Chicken Soup Chicken stock base, jalapeños, sharp cheddar cheese, shredded chicken, fresh herbs, and a touch of cream. A must try! GF

Classic Caesar Salad Crisp romaine, creamy caesar dressing, croutons, parmesan-reggiano and lemon GFA

SECOND COURSE

Yellow Curry Chicken or Tofu House-made yellow curry, choice of tofu or chicken. Served with a coconut rice cake, sweet peas, heirloom carrots, roasted red peppers, and micro pea shoots GF – Vegetarian and vegan option available

Braised Beef Short Ribs Boneless beef short ribs roasted for 16 hours with rosemary and thyme, served with a green peppercorn red wine pan sauce and “everything” yukon potatoes GF Hunter’s Chicken Chicken leg and thigh quarter, cured and braised with a rich hunter’s sauce full of vegetables, herbs and chicken stock with “everything” yukon potatoes GF

THIRD COURSE

Mini Margarita Pie Filled with sweet cream and silver tequila; with graham crust, whipped cream, and red sea salt V

Wiley’s Bourbon Creme Brûlée Delicious bruleed custard topped with bourbon-nutmeg caramel and whipped cream GF V

Chocolate Pot de Creme

A decadent dessert featuring coconut cream, chocolate and a hint of spice. Topped with raspberry puree and candied pecan GF V – Vegan available by request

DRINK LOCAL

Dry Fly Collins Dry Fly Triticale whiskey, house-made sweet and sour, club soda, and pomegranate reduction $14

RESERVATIONS RECOMMENDED

115 N. Washington St. 509.838.4600

Menu served Sun-Sat, 4-9 pm

VINE & OLIVE

European-inspired eatery and wine bar executed with Northwest flair COEUR D’ALENE EUROPEAN $ 45

FIRST COURSE

Gnocchi Local mushrooms, brown butter V

Hamachi Crudo Blood orange, pickled fennel GF

Cream of Artichoke Soup Sunchoke chips GF V

SECOND COURSE

Sole en Papillote Cajun rice GF

Pork Chop Apple hazelnut gastrique, winter vegetable bacon hash

Red Pepper Fettuccine Herb pesto, fresh basil V – Add chicken $5

THIRD COURSE

Chocolate Candy Bar Hazelnut, caramel GF V

Apple Fritter Churro Caramel dipping sauce V

Cheese Plate Kumquat marmalade, Mak baguette GFA V

DRINK LOCAL

Coeur d’Alene Cellars “Mo” Mourvèdre $12

RESERVATIONS RECOMMENDED

2037 N. Main St. 208.758.7770

Menu served Mon-Thu, 4-9 pm; Fri-Sat 4-10 pm

ZONA BLANCA

A culinary staycation featuring big, bold coastal flavors

FIRST COURSE

Tuna Belly Tartare Tuna belly tartare, smoked tuna, salsa de cacahuates, pickled red onion, mayo, corn tostada

Brussels Sprout Huarache Spicy almonds, Brussels sprouts, coriander, mayonesa de chapulines, heirloom corn masa GF V Sopa de Calabaza Sikil pak, black onion paste, house made requesón GF

SECOND COURSE

Cochinita Pibil Pit-smoked pork shoulder, recado roja, pickled onion, habanero salsa, pineapple vinegar, cilantro, tortillas GF Farro Esquites Cilantro, local butter, queso enchilado, chile, lime zest

Roasted Shrimp Roasted shrimp, hominy porridge, shrimp chicharrones, tomato vinegar, hoja santa GF

THIRD COURSE

Tres Leches Milk-soaked white cake, sweet cream, lime zest, cinnamon V

Bunuelos Oregano-infused chocolate, sea salt, powdered sugar, candied kumquats V – Ask your server about a vegan dessert option

Concha Sweet cream, grapefruit granita, tepache jam, basil

DRINK LOCAL

El Camino Mexican Lager TT’s Old Iron Brewery $7

509.241.3385

DOWNTOWN SPOKANE SEAFOOD $ 45 157

Menu served Tue-Sat, noon-8 pm