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.
START ON PAGE 24
RECIPE FOR SUCCESS
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.
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.
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
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.
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.
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.
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.”
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-
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
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.
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.
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.
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.
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.
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.
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
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.
Gold: Berlin International Beer Competition
Bronze: Aro Rojo International Beer Competition
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.
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.
Silver: Berlin international Beer Competition
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
Bardenay Restaurant & Distillery
Chinook Crafted by Chef Adam Hegsted
Cosmic Cowboy Grill
Cranberry Road Winery
Honey Eatery & Social Club
Red Tail Bar & Grill
Republic Kitchen & Taphouse
Sweet Lou’s Restaurant and Tap House
Terraza Waterfront Cafe
Tito’s Italian Grill
Vine & Olive
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
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.
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.
NEW IN 2023
The Cedars Floating Restaurant de España
The District Bar
East Pan Asian Cuisine
Hay J’s Bistro
Hogwash Whiskey Den
Inland Pacific Kitchen
Kasa Restaurant & Taphouse
Kuni’s Thai Kitchen
Legends of Fire
Post Street Ale House
The Screaming Yak
Steelhead Bar & Grille
Tito’s Italian Grill
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.
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!
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.
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)
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
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
DINE TOGETHER TRAIN TOGETHER
1898 PUBLIC HOUSE
Upscale, culinary dining in North Spokane with a spectacular view
NORTH SPOKANE AMERICAN $ 45
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
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
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
Crimson and Spice Dry Fly vodka, burgundy poached pear syrup, orgeat, soda $14
2010 W. Waikiki Rd.
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
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
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
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
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
Serving flavorful world cuisine alongside beautifully crafted cocktails
COEUR D’ALENE ECLECTIC $ 45
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
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
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
Basil Gin Fizz Dry Fly gin, elderflower liqueur, orange bitters, lemon and lime juice, simple syrup, soda water $12
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
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
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
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
Huckleberry Hard Lemonade Our homemade lemonade with wild mountain huckleberries and Dry Fly vodka $11
510 N. Lincoln St.
Menu served Sun-Thu, 3-8 pm; Fri-Sat 3-9 pm
Comfort food with a Mediterranean, Middle Eastern and Asian influence
DOWNTOWN SPOKANE MEDITERRANEAN $ 45
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
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
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
Raspberry Rose Dry Fly gin, black raspberry liqueur, citrus, rose water and currant raspberry seltzer $14
1242 W. Summit Pkwy.
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
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
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
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
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
1811 W. Broadway Ave.
Menu served Sun-Sat, 3-8 pm
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
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
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
Latah Creek Huckleberry Wine Riesling combined with natural fruit juice to create a fresh and crisp wine with deeper fruit character $10 RESERVATIONS
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
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
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
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
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
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
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
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
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
1710 W. Riverstone Dr. 208.765.1540
Menu served Sun-Thu, 5-9 pm; Fri-Sat 5-10 pm
Innovative dishes, panoramic views, and the PNW’s largest wine cellar
COEUR D’ALENE NORTHWEST $ 45
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
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
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
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
Delicious food, great service, fun table games. Good times on Pines!
SPOKANE VALLEY AMERICAN $25
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
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
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
Smoked Old Fashioned Dry Fly Triticale whiskey, bitters, simple syrup, orange, poured the rocks and then smoked $10
115 S. Second St. 208.292.5678
Menu served Sun-Thu, 4:30-9 pm; Fri -Sat 4:30-10 pm
N. Pines Rd
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
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
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
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+
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
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
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
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
Huckleberry Moscow Mule Dry Fly huckleberry vodka, fresh-squeezed lime, Gosling’s Ginger Beer, and huckleberry puree $9
Off the Centennial Trail, with great cuisine and amazing river views!
DOWNTOWN SPOKANE AMERICAN $35
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
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
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
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
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
A cafe and bakery on the edge of town serving fresh, from scratch cuisine
DOWNTOWN SPOKANE NORTHWEST $ 45
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
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
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
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
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
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
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
Menu served Sun, 4:30-9 pm; Closed Mon-Tue; Wed-Thu, 4:30-9 pm; Fri-Sat, 4:30-9:30 pm
Spokane’s original chef-driven taco shop and craft cocktail bar
DOWNTOWN SPOKANE MEXICAN $25
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
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
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
Dry Fly Bourbon 101 Washington’s first legal bourbon. Available as a shot or cocktail $13 shot
Spokane classic for 49 years, amazing cuisine and epic river views!
DOWNTOWN SPOKANE AMERICAN $ 45
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
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
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
Dry Fly Lemon Drop Dry Fly vodka, limoncello, triple sec, fresh lemon sour with a sugar rimmed glass $13
621 W. Mallon Ave.
Menu served Sun 3-9 pm; Mon-Thu 11:30 am-9 pm; Fri-Sat, 11:30 am-10 pm
COEUR D’ ALENE AMERICAN $ 45
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+
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
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
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
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
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
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
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
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
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
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
Syrah 2017 Blackberry, chocolate and raspberry. Earthy notes and soft oaky mouth feel $12
AIRWAY HEIGHTS ASIAN $35
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
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
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
AC Kelly-Mocho Sangria + Our special red wine and cola elevated with local Arbor Crest wine $8
12924 W. Sunset Hwy.
Menu served Mon-Thu, 5-9 pm; Fri-Sat 5-10 pm
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
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
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
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
Huckleberry D’Latah Latah Creek’s huckleberry wine $7
1812 W. Francis Ave.
Menu served Sun, 4-8 pm; Mon-Thu 4-9 pm; Fri-Sat 4-10 pm
DOWNTOWN SPOKANE EUROPEAN $ 45
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
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
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
Rosé Sangria Dry Fly Huckleberry vodka, sparkling rosé, rose vermouth, grapefruit juice, lime juice $12
DE LEON’S TACO & BAR
Authentic Mexican recipes courtesy of the De Leon Family MEXICAN $25
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
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
Fried Ice Cream Fried Ice Cream
Tres Leches Cake Mexican cake with three different types of milk
Churros Churros filled with cajeta
Dry Fly Mule Dry Fly vodka, lime juice and ginger beer served in a copper mug $10
909 W. First Ave.
Menu served Sun-Thu, 3:30-11 pm; Fri-Sat 3:30-midnight
THE DISTRICT BAR
Where rockstars eat DOWNTOWN SPOKANE AMERICAN $35
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
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
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
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
Dockside unveils its interior remodel and a new innovative menu!
COEUR D’ALENE AMERICAN $ 45
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
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
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
Huckleberry Breeze Dry Fly huckleberry vodka, grapefruit vodka, house-made Huckleberry Magic, lime juice, and simple syrup $13
Local. Seasonal. Fresh.
NORTH SPOKANE AMERICAN $ 45
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
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
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+
Dry Fly Manhattan
Dry Fly whiskey, sweet vermouth, bitters, cherry $12.50
115 S. Second St.
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
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
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
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
Huckleberry Lemon Drop Dry Fly Huckleberry Vodka, lemon and simple $12
1021 W. Riverside Ave.
Menu served Sun-Sat, 3-9 pm
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
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
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
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
Inland Empire Espresso Martini Vido’s vodka, Doma cold brew espresso concentrate, Kahlua, lemon oil, simple syrup $12
415 W. Main Ave
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
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
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
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
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
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+
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+
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
Townshend Cellar Red Table & Pinot Gris $7
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
“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
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
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
Uprise Static Glow Hazy IPA Hop-forward IPA with vibrant notes of juicy tropical fruit $7
1321 W. Third Ave.
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
Modern French cuisine
SOUTH SPOKANE FRENCH $ 45
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
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
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
Gimlet Française Dry Fly gin, elderflower liqueur, lavender, lime, bitters $14
3318 W. Northwest Blvd. 509.327.8277
Menu served Sun-Thu, 4-9 pm; Fri-Sat 4-10 pm
928 S. Perry St
Menu served Sun-Thur, 3-9 pm; Fri-Sat 3-10 pm
GANDER & RYEGRASS RESTAURANT
Italian inspired, coursed fine dining
DOWNTOWN SPOKANE ITALIAN $ 45
Winter Salad citrus. hazelnut. goat cheese.
Smoked Steelhead amaranth. roe. almond.
Pork Rillettes Gander & Ryegrass bread. olive. caper and raisin chutney.
Casarecce pork shoulder ragout. parmesan.
Campanelle squash. pork belly. pepitas.
Spaghetti red beef sauce. parmesan.
Pork Tenderloin carrot. chicory. hazelnut.
Scallop cauliflower. mushroom. citrus.
Shortrib potatoes. kale. root vegetables.
House Cola Old Fashioned house cola syrup. house bitters.
Dry Fly Straight 101 Bourbon $12
Modern American classics with craft cocktails
DOWNTOWN SPOKANE AMERICAN $35
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
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
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
Unicorn Old Fashioned Dry Fly whiskey, orange liqueur, cherry amaro, bitters, orange, cherry $14
404 W. Main Ave.
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
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
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
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
Old Fashioned Dry Fly bourbon, orange, sugar, bitters, Luxardo cherry $19
110 S. Monroe St.
Menu served Sun-Thu, 4-11 pm; Fri-Sat 3 pm-midnight
HERITAGE BAR & KITCHEN
Pub food done right
DOWNTOWN SPOKANE AMERICAN $25
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
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
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+
Black Manhattan Dry Fly Triticale whiskey, Averna Amaro, Angostura bitters and orange bitters. Chilled and served up with a cherry $14
21706 E. Mission Ave. 509.926.2310
Menu served Tue-Sat, 4-9 pm
122 S. Monroe St.
Menu served Mon-Thu, 4-8:30 pm; Fri-Sat 4-9 pm
HOGWASH WHISKEY DEN
A modern-day speakeasy slinging top shelf whiskey and creative comfort food
DOWNTOWN SPOKANE ECLECTIC $35
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
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
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
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
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
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
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
Honey Old Fashioned Dry Fly whiskey, smoked honey, orange bitters, honey comb $12
304 W. Pacific Ave.
Menu served Mon-Thu, 4-9 pm; Fri-Sat, 4-midnight
Elevated campfire food!
DOWNTOWN SPOKANE AMERICAN $35
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
Italian Beef Sandwich giardiniera + jus + sweet peppers
Turkey Chili braised turkey + bacon cornbread + pickled onion + cheese GF
Pumpkin Mac and Cheese cheese sauce V
Chocolate Mousse citrus + whipped cream GF V
Pot de Creme honey jam GF V
Vanilla Bread Pudding lemon curd + whipped cream V
Anvil Coffee $3
317 E. Sherman Ave
Menu served Sun-Sat, 4 pm-close
INLAND PACIFIC KITCHEN
Modern fine dining restaurant with craft cocktails
DOWNTOWN SPOKANE NORTHWEST $ 45
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+
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
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
Fluffy Puffy Sunshine YaYa’s New England style IPA $7 RESERVATIONS RECOMMENDED
Menu served Tue-Sat, 4-9 pm
Menu served Wed-Sat, 5-9 pm; Sun-Tue Closed
IRON GOAT BREWING
Local brewery making upscale pub food and craft beer for over a decade
DOWNTOWN SPOKANE ECLECTIC $35
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
Spokane’s premier dining experience featuring authentic Italian cuisine
DOWNTOWN SPOKANE ITALIAN $ 45
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
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
Hot Chocolate and Marshmallows Ganache hot chocolate served with a house Goatmeal Stout marshmallow
Pear Crumble Pear crumble with an oat and almond streusel
Churros and Chocolate Ganache House churros served with an orange chocolate ganache V
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
KASA RESTAURANT & TAPHOUSE
Local Feel. Fusion Flavors.
DOWNTOWN SPOKANE GASTROPUB $25
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
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
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
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
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
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
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
113 N. Bernard St. 509.363.1210
Menu served Sun-Thu, 4-9 pm; Fri-Sat 4-10 pm
Latin INSPIRED cuisine, located in the heart of Hillyard
NORTH SPOKANE LATIN $35
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
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
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
KUNI’S THAI CUISINE
Authentic Thai cuisine in a modern, family-run restaurant
NORTH SPOKANE THAI $35
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
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
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
Rusty Red Big Barn Brewing Co. $5
101 E. Hastings Rd.
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
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!
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!
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+
Barili Oaked Chardonnay A perfect blend of oak and fruitiness. Made in downtown Spokane! $14
Quaint and romantic spot, a fine dining favorite!
SOUTH SPOKANE ITALIAN $ 45
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
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
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
Nutty Old Fashioned Two Loons Maple Pecan Bourbon, black walnut bitters, Luxardo cherry $15
LEGENDS OF FIRE
Spokane’s premium cigar lounge, offering exotic cigars and spirits
AIRWAY HEIGHTS AMERICAN $ 45
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
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
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
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.
Menu served Mon-Thu, 4-10 pm; Fri-Sat 4-midnight
100 N. Hayford Rd.
Menu served Tue-Sun, 4-9 pm
LITTLE NOODLE AND ITTY-BITTY BUDDHA
An Asian inspired restaurant and Tiki bar
NORTH SPOKANE ASIAN $25
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
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
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
Gourmet mac and cheese
NORTH SPOKANE AMERICAN $25
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
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
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
Lemon Basil Cider One Tree Hard Cider $5
10115 N. Newport Hwy
Menu served Wed-Fri, 4-9 pm; Sat-Sun noon-9 pm
Texas pit style barbecue. Serving Spokane since 1956!
Chili Cheese Fries Longhorn steak fries topped with our Texas steak chili, smoked queso, tomates, olives, onions and jalapenos
MACKENZIE RIVER PIZZA, GRILL & PUB
Incredible array of delectable dishes, always flavorful and fresh
SOUTH SPOKANE AMERICAN
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
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
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
No-Li Rotating Tap Ask your server about seasonal selections
7611 W. Sunset Hwy.
Menu served Mon 4-8 pm; Tues-Sun 4-9 pm
2315 N. Argonne Rd
Menu served Mon 4-8 pm; Tues-Sun 4-9 pm
MASTER THE MENUS
GF - Gluten-Free
GFA - Gluten-Free Available
V - Vegetarian
V+ - Vegan
Hours listed are the times the three-course Inlander Restaurant Week menu is served. Some menus are available at dinner and lunch!
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
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
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
Dry Fly vodka, peach schnapps, orange juice and cranberry juice $9
2910 E. 57th Ave.
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
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
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
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
Barili Backdoor Reserve Red wine blend on tap, exclusive to Mamma Mia’s $7
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
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
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
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
Dry Fly Old Fashioned Dry Fly bourbon 101, orange bitters, simple syrup, large ice cube, orange zest, Bordeaux cherry $12.90
Create genuine connections with friends and family around our fondue pots
DOWNTOWN SPOKANE EUROPEAN $ 45
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
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
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
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.
Menu served Sun-Sat, 4 pm-close
Home of handcrafted pastas and sauces
NORTH SPOKANE ITALIAN $ 45
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
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
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
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
707 W. Main Ave. (skywalk level)
Menu served Sun, noon-9 pm; Mon-Thu, 4-9 pm; Fri-Sat, noon-10 pm
Serving Spokane the flavors of the Far East for 40 years
NORTH SPOKANE ASIAN $35
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
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
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
PNW Old Fashioned Our version of this classic made with Dry Fly whiskey $12
4750 N. Division St.
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
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
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
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+)
Old Fashioned Featuring Dry Fly Triticale $10
520 W. Main Ave.
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
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
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
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
Big Barn Brewing IPA $4
706 W. Garland Ave.
Menu served Tue-Sat, 3:30-8 pm
NUDO RAMEN HOUSE
Best ramen in town!
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
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
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
Brick West Brewing Co. Brick by Brick IPA $6
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
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
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
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
Modern American cuisine cooked in wood burning oven
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
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
Jaffa Cake Genoese sponge cake, orange, chocolate
Carrot Cake Organic carrots, warm spices, cream cheese
Lilikoi Crème Brûlée Passion fruit burnt cream GF
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
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
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
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
Bright Side IPA Uprise Brewing, 7.3% ABV $6
700 N. Division St.
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
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
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
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
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
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
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
Carrot Cake cream cheese frosting- candied pecans- craisinsgolden raisins
French Chocolate Cake raspberry sauce- sweet cream ice cream
Lemon Bar raspberry sauce- whipped cream
POST STREET ALE HOUSE
Downtown pub offering great food and 26 local and micro brews on tap
DOWNTOWN SPOKANE GASTROPUB $35
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
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
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
River City Red A staple on our 26 tap system. This local nitro red is smooth as can be $6.50
Locally owned gastropub creating elevated pub grub and craft cocktails
NORTH SPOKANE GASTROPUB $35
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
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
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
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.
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
PURGATORY CRAFT BEER AND WHISKEY BAR
Over 800 spirits, eight rotating draft beers, amazing cocktails and food DOWNTOWN SPOKANE AMERICAN $ 45
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
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
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
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
RED TAIL BAR & GRILL
Delicious mix of pub, comfort and Tex-Mex entrees
WORLEY (COEUR D’ALENE CASINO) AMERICAN $25
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
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
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
Laughing Dog Old 95 A classic West Coast IPA $5.75
37914 S. Nukwalqw
Menu served Mon-Thu, 11:30 am-10 pm; Fri 11:30 am-11 pm; Sat Noon-11 pm; Sun Noon-10 pm
Artisan wood-fired pizza, craft beer, hand-crafted cocktails and wine
SOUTH SPOKANE PIZZA $25
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
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
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
Guinness Pudding House-made Guinness pudding, salted toffee crunch, house whipped cream V
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
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
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
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
What’s the Tea? Dry Fly gin, strawberry, honey, bitters, soda $12
120 E. Fourth St.
Menu served Sun-Sat, 11 am-9 pm
DOWNTOWN SPOKANE ECLECTIC $ 45
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
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
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
Anvil Coffee $3
611 E. 30th Ave.
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
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+
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
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+
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
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
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
“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
No-Li Born & Raised No-Li Brewhouse’s shout-out to Spokane, a bold IPA featuring Washington grown hops $8
901 W. 14th Ave.
Menu served Sun-Mon, 5-9 pm; Tue, Closed; Wed-Sat, 5-9 pm
Fine dining American fusion bistro, full liquor bar and wine cellar
COEUR D’ALENE AMERICAN $ 45
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
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
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
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
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!
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
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
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+
Hibiscus Margarita Tequila Blanco infused with Revival’s hibiscus tea, agave, house sour mix, and candied blood orange $14
DOWNTOWN SPOKANE BISTRO $ 45 1007
Menu served Mon-Thu, 4-9 pm; Fri-Sat 4-10 pm
Great Name. Great Food. Great Times.
NORTH SPOKANE AMERICAN
Bourbon Brown Sugar Bacon Two strips
Fried Green Tomato Slider Pimiento cheese, bacon
Pickle Fries Honey mustard V
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
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
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
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
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
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
Natural 20 Brewing Co. 20-ounce Imperial pint $7.25
118 W. Francis Ave.
Menu served Mon-Fri, 11 am-midnight; Sat 8 am-midnight; Sun 8 am-9 pm
Craft pizza featuring our smoked meats and full BBQ catering
SPOKANE VALLEY BARBECUE $25
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
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
719 N. Monroe St.
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
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
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
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
Heritage by Browne Cabernet Sauvignon $12 RESERVATIONS
DoubleTree Hotel, 322 N. Spokane Falls Ct.
Menu served Tue-Sat, 4:30-10 pm
STEAM PLANT RESTAURANT AND BREW PUB
Spokane’s iconic Steam Plant; A dining experience like no other DOWNTOWN SPOKANE AMERICAN $35
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
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
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
The Grain Shed Stackhouse IPA $6
STEELHEAD BAR & GRILLE
Casual dining with a Northwest flare
DOWNTOWN SPOKANE NORTHWEST $35
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
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
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.
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
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
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
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
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
An inviting urban restaurant with a quaint craft cocktail and whiskey bar DOWNTOWN SPOKANE BISTRO $ 45
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
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
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+
Barrister Rough Justice Red Dark berries, chocolate, smooth tannins and a touch of oak $16
333 W. Spokane Falls Blvd. 509.598.4300
Menu served Sun-Thu, 5-9 pm, Fri-Sat, 5-10 pm
Downtown Italian eatery with a focus on fresh pasta and seasonality
DOWNTOWN SPOKANE ITALIAN $35
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
Rigatoni Spicy sausage, tomato, marjoram, parmesan GFA
Tonarelli Black pepper, butter, pecorino romano GFA
Roasted Pork Loin Fig mostarda, radicchio, hazelnut bread crumb GFA
Zeppole Lemon doughnuts, dark chocolate sauce V
Tiramasu Mascarpone, amaretto, espresso, lady finger V
House-made Sorbetto or Gelato Salted shortbread cookie GFA V
Maggie and Ellie Ethan Stowell Restaurants’ signature
Delicious, authentic Thai cuisine served in a beautiful setting THAI $35
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
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
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
No-Li Brewhouse Rotating brews: Ask your server for details $5
221 N. Wall St.
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
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
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
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
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
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.
THREE PEAKS KITCHEN + BAR
Casual fine dining restaurant located in Spokane Tribe Casino
AIRWAY HEIGHTS AMERICAN $ 45
Brussels with Bacon Vin Pan-seared, warm bacon vinaigrette
Spinach Artichoke Dip Grilled pita and veggies
Caesar Salad Shredded parmesan, croutons
Shepherd’s Pie Beef bourguignon, caramelized mashed potatoes
Steak Frites Chimichurri, triple-cooked chips
Crispy Pork Belly Apple gastrique, braised cabbage, apple fennel slaw
Bread Pudding Caramel glaze
Cheesecake Berry sauce
Panna Cotta Quenelle of orange marmalade
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
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
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
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
Dry Fly Huckleberry Spritz Dry Fly huckleberry vodka, Cointreau, fresh lime juice, simple syrup, soda water, and huckleberries $16
14300 W. State Route 2
210 Sherman Ave. 208.292.5678
Menu served Sun-Sat, 3 pm-close
Cuisine made from scratch, modern in approach, ITALIANO in spirit!
NORTH SPOKANE ITALIAN $35
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
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
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
No-Li Brewhouse Tomato Street Amber Ale; 5% ABV, 10 IBU $5.50
6220 N. Division St.
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
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
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
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
TWIGS BISTRO AND MARTINI BAR
Four Spokane destinations serving chef-crafted food & specialty cocktails
Neapolitan style pizzeria with an all Italian wine list and six taps
COEUR D’ALENE PIZZA $25
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
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
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+
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
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
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
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
Menu served Tue-Thu, 3-9 pm; Fri-Sun 3-9:30 pm
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
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
Cherry Pistachio Cookie rainier cherry, pistachio
Vanilla Bean Gelato madagascar vanilla V
Olive Oil Cake creme fraiche, asian pear compote
Gold Rush dry fly triticale whiskey, citrine honey, lemon $11
RESTAURANT WEEK PRO TIPS
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.
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
Special Menu | Sunday – Saturday | 3PM to Close
Select item from each course | $45 per person
` Brussels with Bacon Vinaigrette: Pan-Seared Warm Bacon Vinaigrette
` Spinach Artichoke Dip: Grilled Pita and Veggies
` Caesar Salad: Shredded Parmesan, Crouton
` Shepherd’s Pie: Beef Bourguignon, Caramelized Mashed Potatoes
` Steak Frites: Chimichurri, Triple-Cooked Chips
` Crispy Pork Belly: Apple Gastrique, Braised Cabbage, Apple Fennel Slaw
` 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
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
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!
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
Vieux Carre Dry Fly Triticale whiskey, Dom Benedictine, brandy, sweet vermouth, bitters $13 RESERVATIONS
1403 W. Broadway Ave. 509.495.1400
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
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
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
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
Dry Fly Collins Dry Fly Triticale whiskey, house-made sweet and sour, club soda, and pomegranate reduction $14
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
Gnocchi Local mushrooms, brown butter V
Hamachi Crudo Blood orange, pickled fennel GF
Cream of Artichoke Soup Sunchoke chips GF V
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
Chocolate Candy Bar Hazelnut, caramel GF V
Apple Fritter Churro Caramel dipping sauce V
Cheese Plate Kumquat marmalade, Mak baguette GFA V
Coeur d’Alene Cellars “Mo” Mourvèdre $12
2037 N. Main St. 208.758.7770
Menu served Mon-Thu, 4-9 pm; Fri-Sat 4-10 pm
A culinary staycation featuring big, bold coastal flavors
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
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
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
El Camino Mexican Lager TT’s Old Iron Brewery $7
DOWNTOWN SPOKANE SEAFOOD $ 45 157
Menu served Tue-Sat, noon-8 pm