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Smoked halibut cakes from the Steam Plant Kitchen + Brewery SUPPLEMENT TO THE INLANDER





Savor the finest flavors and join us at one of our exquisite restaurants.


844.602.5170 cdaresort.com



abundance W

e know the feeling. Picking up the official Inlander Restaurant Week guide for the first time can be a bit overwhelming. After all, there are more than 120 three-course menus in here! The good news we can promise you, however, is that there’s something for everyone, from the most elegant fine dining experiences to entirely gluten-free menus, comforting pub fare to fully plant-based dishes. After your hungry eyes are done browsing said menus, make sure to check out our featured chef Q&As, learn how Restaurant Week helps feed those in need and skim through the local events and activities coinciding with this year’s dining extravaganza. Now, where are you going? Our list, too, is long. All of us have to make some tough



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You’ll see this phrase, or its English translation — fixed price — repeatedly during Inlander Restaurant Week. Essentially, this means that there’s a flat fee for your meal — either $22 or $33 depending on the restaurant — and you get to pick from three different options for each of three courses. But don’t worry; if you want a triedand-true favorite from the standard menu, restaurants will have their regular menus available.

Spencer’s za’atar-dusted lamb chops


choices, because unfortunately, Restaurant Week is just 10 delicious days, Feb. 20-29. After it’s over, though, we hope diners also consider trying many of the eateries featured here based on the appealing dishes they’ve curated to create a cohesive, diverse and tasty three-course menu of just nine things their kitchens do really, really well. As so many local business owners and chefs have told us over the past seven Restaurant Weeks, they love getting to introduce themselves to you, and they’re sending out their best efforts to make sure you’re impressed, tell your friends and come back. Get your pen out and start making a list, don’t forget reservations and to make a night of it, because Restaurant Week 2020 is unquestionably full of amazing flavors, dishes, memories and all-around local goodness. 









Recipe for Success

Menus are also online for easy browsing at InlanderRestaurantWeek.com

GET HUNGRY. Browse Inlander Restaurant Week menus to figure out what sounds tasty.

Getting In

EAT. Each restaurant’s menu has three courses included in your meal, with three options for each course.

The menus are fixed price, which means you know the price ahead of time. Each restaurant’s menu costs either $22 or $33.



There’s nothing more frustrating than showing up at that restaurant you’ve been anxious to try, only to be told the wait is 60 minutes. Instead, call ahead. All of the menus in this guide indicate whether the restaurant takes reservations. If the restaurant is booked when you call, see if they take online reservations. Sometimes restaurants that use reservation tools like Open Table have tables set aside specifically for those bookings. For high-demand restaurants, consider an early (4:30 or 5 pm) or late seating (after 8 pm) or book a midweek dinner. This year, quite a few restaurants are also making their three-course meals available at lunch. The menus in this guide detail the hours each restaurant is serving their three-course menus. A final hack, the second weekend of Inlander Restaurant Week tends to be a little less busy than the first.

It’s a good idea to make reservations

PICK A RESTAURANT AND GO. You don’t have to do anything ahead of time, although it’s a good idea to make reservations. Then just head on over to the restaurant.

Getting a Deal

There are some crazy deals to be had during Inlander Restaurant Week. Filet Mignon Oscar (that’s steak with fresh crab and hollandaise sauce) is on the menu at Chaps. Spencer’s famous Zabuton Steak also made the cut this year (you’ll normally pay upwards of $50 for an 8-ounce cut). So peruse the menus carefully. With all those savings, order a local beer, and of course, make sure you tip your server well. Also know, tax is not included in that $22 or $33 price. If you really want to go all out, there are some awesome hotel packages that come with dining credits at Inlander Restaurant Week eateries. For instance, a $197 package at the Davenport Hotel Lusso includes an overnight stay and a $75 dining credit at any of the Davenport’s fine restaurants. Check for packages on InlanderRestaurantWeek.com.

Giving Back

Not everyone can afford to go out to eat. There are some super easy ways to make sure that everyone can eat during Inlander Restaurant Week. Post about your dinner out, tag it with #IRWRave Reviews on Instagram, Twitter or Facebook (make sure your privacy setting is opened up so we can see your post and count it), and Sysco will donate five meals to Second Harvest. Or make a direct donation to Second Harvest as you’re perusing menus. We’ve added a link online. 

BE SOCIAL. Share your dining experience on social media. Use the hashtag #IRWRaveReviews. Sysco will donate five meals for every post.

UPGRADE. Some places may have add-ons or upgrades for a clearly marked additional cost.

PAY (AND TIP). You already know the cost of your meal, but you may have ordered drinks or other items. And don’t forget to tip!

DRINK UP. Restaurants all carry local libations: wine, beer, cider and spirits.

REPEAT STEPS 1-4. Until this year’s Restaurant Week ends Feb. 29.

Key to the Menus GF / GFA / V / V+

This year, more restaurants than ever before are offering options for the gluten-free, vegetarians or vegans. We even spotted some keto-friendly designations on menus! So how do you make sense of it all? GF means the dish is gluten-free. GFA means the dish can be prepared, by request, gluten-free. V stands for vegetarian, while V+ means the dish is vegan, or can be prepared vegan by request.

Drink Local

Local just tastes better. While Inlander Restaurant Week aims to support our awesome local chefs and restaurants, we also


want to spotlight the amazing distilleries, wineries, cideries and breweries that make our community taste so good. Each restaurant is highlighting one local beverage in the listings found in this guide, and then you’ll find two more options on the menus inside each restaurant. In all, more than 45 local producers are on the menus. Drink up!


While we intended Inlander Restaurant Week to be primarily a dinner event, more restaurants than ever before are now offering their three-course meal all day. So how do you know when the three-course meal is being served? The hours the Restau-

rant Week menu is offered are listed right on the menu. These aren’t the hours the restaurant is open, but strictly when they are making their Inlander Restaurant Week meal available.


If you don’t see Reservations Recommended noted in red on a menu, then that restaurant doesn’t take them. But if they do, make the call now. Some high-demand restaurants may book up even before Restaurant Week even begins. You’ll also see the words Counter Service on some menus. These restaurants are still serving the pre-fixe menu, but you should be prepared to order your meal at the counter before settling in to eat. 

Make your dining extra fine. Earn up to 5x points when you use your STCU rewards credit card for casual or fine dining during Inlander Restaurant Week.* Redeem your points for airline tickets, cash back, and more. Apply for your card at stcu.org/dining, visit any STCU branch location, or call (509) 326-1954. Purchases at qualifying restaurants only; oer excludes fast-food. Bonus points promotion runs February 20 through February 29, 2020. Reward points typically awarded within three business days after your qualifying transaction posts to your account. Earned points on purchases never expire, with at least one purchase every 24 months. Bonus points expire one year from date awarded.




Adventurous Eater... Inlander Restaurant Week allows the region’s chefs to perhaps get a little more playful or daring than their respective restaurants’ regular menus might permit, and that is music to ears of anyone with an adventurous appetite. Sometimes, even when you think you know a dish, you’ll find a twist that makes it a must-try during Restaurant Week. So it is with the Southwest chicken and waffles at the GILDED UNICORN; besides the fried chicken, you get a savory cheddar and herb waffle, some sweet peach cabbage slaw and an andouille poblano hash that has us drooling at the mere thought. At SEASONS OF COEUR D’ALENE, the seafood stew looks like a star thanks to a mix of fish and shrimp with andouille sausage, red potatoes and a kicky basil pesto topper. FAI’S NOODLE HOUSE in Airway Heights is offering a plum ginger stir fry that promises some intense flavors, and WILD SAGE BISTRO is also tapping into fruit for some exciting dishes like their orange halibut Oscar that comes with a side of asparagus in an orange beurre blanc, with the whole dish finished by an orangeinfused oil. Over at SATAY BISTRO in Coeur d’Alene, the pecan bourbon chicken boasts a bourbon peach dijon, and a side of bacon gouda Brussels sprouts just might steal the spotlight. The Spanish paella at CHAPS should be a fresh, aromatic highlight of the week, and the new HUNT goes wild with a wild boar dish delivered with an aji verde sauce, a spicy Peruvian treat. 

Smoked salmon and crab cone from Fai’s Noodle House at Northern Quest Resort and Casino


So You’re a

Vegetarian/ Vegan... For years, it was next to impossible to find reliable meatfree options in the Spokane food scene. But more and more restaurants are embracing vegan and vegetarian dishes, as well as plant-based proteins, on their menus. Consider the relatively new South Hill spot RÜT BAR AND KITCHEN, which specializes in meatless dishes. Their Restaurant Week menu is a vegan’s delight, with spotlighted plates like bean queso, a Beyond bratwurst and cauliflower buffalo wings. NUDO RAMEN HOUSE, the local noodle haven, serves up piping hot ramen in a soy-based broth, as well as veggie dumplings. (You can certainly add meat or shrimp to your ramen if you so choose.) WILEY’S DOWNTOWN BISTRO is serving up yellow curry tofu, which you can follow up with a vegan chocolate pot de creme or a vegetarian creme brulee. CASCADIA PUBLIC HOUSE regularly offers a plantbased menu alongside their more carnivorous dishes, and for Restaurant Week they’re serving up a delicious barbecue portobello sandwich, complete with crispy onions and a crunchy jicama-apple slaw. And don’t forget to check out the Kendall Yards mainstay CENTRAL FOOD, which is serving hearty options such as avocado or cauliflower tartines, glazed Brussel sprouts and a vegetable pho. You won’t miss having meat at all. 

So You’re Bringing

the Kids... Yes, Restaurant Week is a great excuse to check out the kinds of places that you’d usually visit after leaving the kids with a sitter. But that doesn’t mean that it can’t be a family activity, especially if it means expanding your kids’ palettes. Starting off with the obvious: What kid doesn’t like mac and cheese? MACDADDY’S PUB & GRILL would be a great choice, especially with its mac and cheese dishes that feature smoked brisket and lobster. And with their large restaurant space, you won’t feel cramped at a table with little ones. The menu at THREE PEAKS is certainly more upscale than what you’d normally see on a kids menu, but they’re proudly family-friendly. Try the shrimp in harissa sauce, the sirloin with jalapeno chimichurri or their truffle burger. Another family-friendly spot is THE REF, a sports bar that specializes in fun finger foods like fried pickles, as well as a delectable monte cristo sandwich. SAWMILL GRILLE also specifies their menu as family-friendly, and their main dishes run the gamut from a Korean barbecue sandwich to red curry chicken. And when it comes to ideal family spots, TOMATO STREET is a no-brainer. Their Restaurant Week menu offers all-star Italian dishes like minestrone and chicken Parmesan, and who doesn’t want to scribble all over those paper table coverings? 

CHOOSE YOUR OWN CULINARY ADVENTURE. With over a dozen restaurants and lounges nestled in a 24/7 Vegas-style casino, the possibilities are endless. Start with brews, specialty cocktails, and appetizers at Riverbank Taphouse. Bring on the main course at EPIC Sports Bar or Masselow’s Steakhouse and then indulge with a nightcap or sweet treat at the Lounge at Masselow’s or a cigar at Legends of Fire.




Duck leg confit from Wild Sage Bistro

So You Love

So You’re Out for

Date Night...

Big Group...

There’s definitely something fishy about Inlander Restaurant Week, thanks to chefs taking all manner of ocean- and river-dwelling creatures and turning them into delectable, delightful dishes. Sole is a star on a few menus this year. BARDENAY in Coeur d’Alene has an escabeche sole dish with the fish spiced up by some pickled tomatillo lemongrass. That sounds amazing, as does ITALIA TRATTORIA’s panseared sole, the fish served with creamy Gruyere potatoes, bay shrimp and a sweet pepper bisque sauce. Salmon is so prevalent on Northwest menus that you better do it right. THE CEDARS FLOATING RESTAURANT certainly does with their cedar plank salmon, served with tri-color garlic potatoes, vegetables and a honey-chipotle sauce. THE WANDERING TABLE gives its crispy Washington steelhead an Asian twist thanks to a ginger glaze, while the STEELHEAD BAR & GRILLE is stuffing its steelhead with creamy jalapeno artichoke dip. BEVERLY’S in Coeur d’Alene is doing its home state proud with a potato-crusted Idaho ruby red trout entree, while ITALIAN KITCHEN is doing its cuisine’s origin proud with a classic linguine and clams dish. FERRARO’S RESTAURANT dives deep into seafood with a medley of ocean creatures tossed in their house-made marinara and spaghetti. REMEDY KITCHEN & TAVERN is going bold with a wasabi cod entree served with Parmesan risotto. And at 1898 PUBLIC HOUSE in North Spokane, the Chilean sea bass is served with some powerful flavors including fermented black garlic, green beans laced with peppered bacon and a creamy spinach artichoke dip. 

Push your Valentine’s Day celebration out a week — or celebrate twice! Three times! — or show the partner in your life some extra love “just ’cause” by treating them to a romantic meal for two during Restaurant Week. Not only is it a bargain of a date night, you and your sweetie can share and sample six different dishes each time you dine. Here are a few of the many great date night options that caught our eye. At CURRENT KITCHEN in Post Falls, enjoy views of the Spokane River while sharing a decadent meal of duck spring rolls, bone-in bacon with a mac and cheese casserole and, for dessert, chocolate donuts and chai ice cream. Also in Post Falls, one of the ultimate date nights spots no matter the time of year or occasion, traditional French eatery FLEUR DE SEL is the perfect place to impress, with steak tartare, pork cheeks à la bourguignonne and the decadent chicken truffle, a grilled breast over mushroom duxelle ravioli and a truffle cream sauce. Date night gets casual with the communal Latin fare offered at DE LEON’S TACO & BAR, serving the aptly named “sharable guacamole” as a starter, with entrees consisting of a carne asada plate, mahi-mahi taco plate or fajitas — the inclusion of “plate” to us indicates the ultimate meal-sharing experience. Interact with your date, and your food, too, at THE MELTING POT, which offers a $33-per-person threecourse meal that includes fondue starters and a salad course before you and your date cook your own entrees: meat lover’s, coastal or vegetarian fondue. 

One of the best aspects of Inlander Restaurant Week is the added motivation to get together with friends and try out a new spot or revisit an old fave. It’s become an annual tradition for many, and that means you need to plan accordingly if you have a big group. The first step, of course, is making a reservation if at all possible. Almost any participating restaurant can accommodate your big party with enough notice. But you might also want to consider the spots that boast big spaces and large or communal tables. One such spot is IRON GOAT BREWERY, which has a nice mix of smaller tables, bar seats and long tables where you can probably cram in up to 10 people. With a menu boasting everything from a vegan curry to comfortfood staple meatloaf, expect a crowd. THAI BAMBOO, with locations in Coeur d’Alene, Spokane Valley and Spokane, knows how to turn over big parties (and knock out a killer fried banana dessert). CHINOOK STEAK, PASTA & SPIRITS at the Coeur d’Alene Casino in Worley, Idaho, can take a reservation for your large group, but you might want to leave the kids behind in case you want to get a little gaming in while sipping one of their private label wines. You don’t need a reservation at the CENTENNIAL RESTAURANT inside Spokane’s Centennial Hotel — they’re used to large groups of travelers stopping by. With pork street tacos on their menu for Restaurant Week, your crew might have to fight for the salsa, but you won’t have to fight over a seat. The same goes at SHAWN O’DONNELL’S, one of the newest restaurants in Spokane. Take the chance to visit their stunning historic home, the former site of Milford’s Fish House, and dig into some fine Irish fare. 

Seafood ...


So You Have a

Join us February 20 - 29 for Inlander Restaurant Week




• Pan Seared Scallops • Petite Sirloin Steak • Triple Chocolate Indulgence

Reservations Recommended Open Wed - Sun

See all our Inlander Restaurant Week course options on pg 44

“Each dish is a jackpot of flavor.” EXECUTIVE CHEF

Tracy Rose



• Mexican Hummus Plate • Chili Braised Beef Tacos • Carrot Cake

See all our Inlander Restaurant Week course options on pg 60

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Pub & Grub Winter Package Package includes one night stay in a Mountain Lodge room, and a $45 food and beverage credit, with two Pub & Grub t-shirts! Use offer PUBGRUBWIN to book now!

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So You’re Eating

The struggle is real: After stuffing yourself full of appetizers, drinks and entrees, the waiter asks if the table wants to see the dessert menu. You feel a tinge of regret or guilt. But during Inlander Restaurant Week, dessert is (often) included! And since many first- and second-course portions are sized just right, you won’t have to roll yourself out the door. Whether you love chocolatey or fruity treats or consider yourself a cheesecake aficionado, sweet choices abound. At SCRATCH RESTAURANT AND RAIN LOUNGE, dessert choices center around fruit, like the poached pear with pinot, featuring vanilla ice cream, nuts and granola. Other choices are huckleberry ice cream or a mixed berry cobbler. Chocolate lovers can all get behind a rich and flourless (i.e., gluten-free) chocolate torte, featured on the menu at SOUTH HILL GRILL, along with similar versions at SPENCER’S FOR STEAKS AND CHOPS and STEAM PLANT KITCHEN + BREWERY. There’s even a vegan version at THE BLUEBIRD in Coeur d’Alene. O’DOHERTY’S IRISH GRILLE serves its dark chocolate torte atop a raspberry compote. Fans of cheesecake, rejoice. This dessert in all its variations abounds on Restaurant Week menus, including the following flavors: huckleberry (too many to list), coconut (THAI BAMBOO), strawberry (SAFARI ROOM), blood orange (TABLE 13), peanut butter (EUROPA), amaretto (THREE PEAKS), key lime (CENTRAL FOOD), milk and cookies (CHAPS). Also take note of the bananas foster version at MAX AT MIRABEAU, featuring a caramelized banana-spiced rum and nutmeg whip. REPUBLIC PI’S is espressoflavored, while you’ll find a brulee caramel cheesecake at TAMARACK PUBLIC HOUSE. Meanwhile, THE REF SPORTS BAR is deep-frying theirs. Getting creative with things, GILDED UNICORN is serving vegan cheesecake “bites,” while the nearby HERITAGE BAR & KITCHEN is doing cheesecake “skewers.” Perhaps the most unique flavor is REMEDY’S Fruity Pebbles cheesecake. Truly, there’s a cheesecake for everyone. 

Whether you’ve got a serious dietary restriction or you’re avoiding refined carbs because you’ve gone keto, several restaurants are offering entire menus with gluten-free choices — including the totally gluten-free COLE’S BAKERY & CAFE in North Spokane — while even more have one or two dishes that are either gluten-free or can be altered to meet those needs. At TABLE 13 inside the Davenport Grand, nearly every dish is gluten-free, including the blueberry duck breast, served with a blueberry gastrique, fingerling potatoes and local vegetables. Or try the panseared scallops with lemon-tarragon risotto, brown butter and local veggies. Up north, DOWNRIVER GRILL is serving up a crispy pork belly with a citrus maple glaze, house kimchi, and an apple relish, as well as a chocolate almond pot de crème, a rich chocolate custard dessert that’s topped with sea salt. Meanwhile, NORTH HILL ON GARLAND has plenty of gluten-free options, including steamer clams and a berry, feta and honey flatbread that can be made gluten-free, layered with seasonal fruit, feta cheese, caramelized Walla Walla onions and basil. Spokane Valley isn’t missing out on gluten-friendly options either. AMBROSIA BISTRO & WINE BAR has tasty mains including a braised pork shank served with carrot confit and rosemary potatoes, as well as coq a vin, red-wine braised chicken thigh with lardons, crimini mushrooms, white beans and roasted garlic. In Coeur d’Alene, BEVERLY’S is packing a gourmet punch with choices including a smoked American wagyu beef tartare, served with black garlic ice cream, cured egg yolk, and a gluten-free alternative to brioche toast, as well as a crispy Maple Leaf Farms duck leg confit, served with a black lentil ragout, roasted root vegetables, and a medjool date jus. Over at DOCKSIDE there’s a delicious steak tournedos being served with a bacon bearnaise sauce, a fluffy, buttered Idaho potato, and asparagus, or diners can choose the herb roasted garlic shrimp with rice and veggies. Those with a sweet tooth won’t have a hard time, either, with tons of other gluten-free desserts, from the fried Thai bananas at KUNI’S THAI CUISINE to the cinnamon and honey gelato at FLAME & CORK WOOD FIRED PIZZA. 

Sweet Tooth...


The above logo’s are set to PMS 369U and PMS 3005U Please adjust the color break to match the desired destination based on the supplied color legend.

Pot de Creme from MAX at Mirabeau



If Savory is in your nature, Spokane is your destination.

Spokane’s epicurean options feature fine cuisine and delightful wine and spirit pourings. Travel back in time to the speakeasy era, or indulge in the latest dining trends at our many award-winning restaurants, wineries and pubs. Salud! visitspokane.com/things-to-do




Associate participation in Health & Well-being programs

2025 G OALS


Learn more at Sysco.com/2025Goals

Carbon footprint reduction in fleet/facilities

MILLION Increase in spend with women & minority suppliers

Meals served in our communities

MORE Responsibly sourced commodities


Renewable electricity

EXPAND Sustainable Agriculture to fresh crops



Healthy product availability

Fleet Vehicles powered by alternative fuels

Compliance to animal welfare

Donated to fight hunger



U.S. Associate gender & ethnic diversity

PROTECT Human Rights in our Global Supply Chain


Learn more at Sysco.com/2025Goals

Waste diverted from landfill


Sysco Brand Organic Produce


North Idaho

Bunch of gems the panhandle is hot!


he Gem State offers plenty of dining gems for Inlander Restaurant Week 2020. Whether you reside in the Idaho Panhandle or plan to make the drive over from Spokane, here are a few of the many highlights offered by eateries in Post Falls, Coeur d’Alene and the surrounding area. 315 CUISINE in Coeur d’Alene is serving a diverse Restaurant Week menu, with lamb tacos, rabbit and dumplings, bison sliders, potato cakes and mushroom toast. Meanwhile at COLLECTIVE KITCHEN PUBLIC HOUSE, diners can find well-executed takes on classic entrees: chicken cordon bleu, bistro steak and vegetable tortellini pasta. For dessert, choose from creme brulee, cheesecake or a warm chocolate brownie. Don’t miss out on an amazing bargain on an excellent meal paired with stunning lakeside views while dining at BEVERLY’S at the Coeur d’Alene Resort. On its menu this year is a five-spice crispy pork belly for course one, and as for entrees, there are a crispy duck leg confit and 12-hour braised beef zabuton. At HONEY EATERY & SOCIAL CLUB, one of Adam Hegsted’s many restaurants, creative options on its $33 menu include shrimp hush puppies, and the Pacific Northwest cassoulet of chicken confit, white bean and pork ragout, andouille étouffée, crispy lentils and a duck fat biscuit crumble. Finish off the meal with a gingerbread cake or winter citrus tart. Also in Coeur d’Alene at the European-inspired small plates spot VINE & OLIVE, a standout first-course choice is the colorful hamachi crudo, with blood orange, pickled fennel, onion, microgreens and a citrus-chile vinaigrette. In Post Falls, check out the newly opened SAWMILL GRILLE, which offers a family-friendly atmosphere and cuisine, including its jalapeno artichoke dip, house chili and a Korean barbecue sandwich featured on the Restaurant Week menu. 

Hamachi crudo from Vine & Olive Eatery and Wine Bar

North Idaho’s Restaurants 315 Cuisine Anthony’s at Coeur d’Alene Bardenay Beverly’s Restaurant The Bluebird. A Midtown Eatery. Cedars Floating Restaurant

Chinook Steak, Pasta & Spirits Collective Kitchen Cosmic Cowboy Grill Current Kitchen Dockside The Filling Station Post Falls


Flame & Cork Wood Fired Pizza Fleur de Sel Honey Eatery & Social Club MacKenzie River Pizza, Grill & Pub Oval Office Bistro & Martini Bar Radicci Italian Bistro

Red Tail Bar & Grill Republic Kitchen + Taphouse Satay Bistro Sawmill Grille Seasons of Coeur d’Alene

Sweet Lou’s Restaurant & Tap House Thai Bamboo Tito’s Italian Grill Vine & Olive Eatery and Wine Bar The White House Grill



The Fresh Sheet The newest additions to Inlander Restaurant Week


t’s getting harder to keep up with all the wonderful changes in the local restaurant scene, but Inlander Restaurant Week is doing its part to bring more of everything this year: types of food, styles of dining and ways to enjoy the ever-evolving culinary scene. Pub, grill, taphouse, tavern, taqueria… this year’s newcomers have got you covered.


“From our history working in and managing other restaurants, we know how fun of a week it is for all of the restaurants and guests involved,” says Travis Dickinson, chef and co-owner of Cochinito, which celebrates its two-year anniversary during Restaurant Week. “We hope to use it as a great way to celebrate with our many regulars, as well as some new faces that we can’t wait to impress.” Start with their popular queso fundido cheese dip with house-made chorizo sausage. Pick any three tacos — their fried maitake mushroom will have you rethinking meat — followed by dessert like the rich horchata panna cotta with mango coulis.


Cosmic Cowboy will have their new Spokane location in River Park Square open in time for Restaurant Week; that location plus the flagship Coeur d’Alene restaurant are offering the $22 three-course menu this year. Cosmic Cowboy is excited to be one of a handful of fast-casual restaurants invited to participate in 2020, says founder Steve Eller. “Our healthy gourmet food is on par with the finer restaurants in the area, but at a better price point,” he says. Try sustainably sourced Alaskan salmon with huckleberry butter or tri-tip steak with wild mushrooms and garlic mashed potatoes.


Lots of places are offering tacos this year, so if you’d rather go right to the source, there’s three De Leon’s locations from which to choose: north, south, and the central location near Gonzaga University. Three is also the number of meal courses and options in each for this award-winning local fave, voted best Mexican in Spokane by Inlander readers. Try the hearty chicken tortilla soup or share some guacamole, then dig into three possible entrees: mouth-watering carne asada, fajitas, or mahi-mahi tacos. Don’t forget dessert: flan, crunchy churros or the decadent tres leches cake.


Lemon tart from Cole’s Bakery and Cafe

New for 2020 Barnwood Social Kitchen & Tavern Black Pearl Casino Cochinito Taqueria Cole’s Bakery and Cafe Cosmic Cowboy Grill De Leon’s Taco & Bar Eyvind Fai’s Noodle House The Filling Station Post Falls Gander and Ryegrass Hunt

Kuni’s Thai Cuisine MacDaddy’s Pub & Grill Manito Tap House North Hill on Garland Pentagon Bistro and Martini Bar Prohibition Gastropub Rüt Bar & Kitchen The Sawmill Grille Shawn O’ Donnell’s American Grill & Irish Pub Tito’s Italian Grill


The Garland District is a great place for a pub and North Hill fits right in with the neighborhood’s urban, eclectic vibe. And if their menu choices sound upscale — steamed clams with garlic and shaved fennel in a white wine and absinthe reduction, flatbread with seasonal fruit, feta cheese, and Walla Walla caramelized onion — it’s because this relative newcomer to the region, and its head chef Kadra Evans, prides themselves on offering upscale pub food. Definitely order an adult beverage, too, as North Hill is also known for cocktails, like the aged Dry Fly Cask and Release whiskey old fashioned.


It didn’t take long after opening this summer for Kuni’s to catch on with local diners. The atmosphere is as vibrant and fresh as the food from authentic Thai to Thai-inspired dishes on the menu, all of it served with love. Owner Yukonthorn “Kuni” Pratanporntrakul Colliton channels her homeland with her mother’s Chiang Mai pork curry, one of three delectable entrees offered during Restaurant Week. Or try crispy tilapia fish topped with green curry sauce, eggplant, green beans and Thai basil, followed by a hearty dessert of fried bananas. 








Spokane Symphony Movies & Music




Mar 18 7:30PM


Devon Allman and Duane Betts, the sons of Gregg Allman and Dickey Betts, perform new music, songs from their solo projects, classic Allman Brothers tunes, and more.

5 0 9 6 2 4 12 0 0


Mar 21 8PM Mar 22 3PM •

Star Wars: A New Hope in Concert brings the force to Martin Woldson Theater at The Fox! Watch the firstever Star Wars film with John Williams’ Academy Award-winning score played live by the Spokane Symphony.


Fox Presents


Apr 14 7:30PM

Don’t miss three-time Grammy Award winners, The Flaming Lips, who continue to dazzle with their over-the-top, surreal, high-energy onslaught to the senses. Named one of the “50 Bands to See Before You Die!”



Second Harvest helps supply more than 250 food banks and other program across the Inland Northwest.

Charity Spotlight

Family Style Help Second Harvest make sure everyone eats


at, Drink, Repeat is the theme of this year’s Inlander Restaurant Week. Second Harvest hopes you will “eat, drink, repeat — and DONATE” during the 10-day event in February. While you enjoy a meal for $22 or $33 at participating local restaurants, you can help a family who can’t afford to put food on their table, let alone dine out. Make sure EVERYONE EATS by participating in this year’s Restaurant Week. You can’t put a price on making a difference to a family like Austin’s. Austin and his wife have three young children. He had a great job until an unexpected layoff put him in a food bank line. His wife works, but, with just one income, paying rent was a challenge. Food


became a luxury. “There have been a couple of times where we had our kids stay home from school because we didn’t have school appropriate food to pack them,” Austin says. “I think the stigma was that everybody who goes to the food bank is just looking for a handout.” “The people we see at our partner food banks and at our Mobile Market distributions are often people in situations like Austin’s,” says Julie Humphreys, community relations manager for Second Harvest. “A job loss, a medical emergency or a divorce may be all it takes for them to seek food assistance. Others are elderly on fixed incomes or students trying to juggle tuition, books and rent.”

Second Harvest depends on community donations to stock the shelves of more than 250 food banks, meal sites and other programs throughout Eastern Washington and North Idaho. You can make an online donation now at 2-harvest.org/ everyoneeats or while you are out enjoying great food during Restaurant Week to help put food on the tables of families facing hunger.


roviding food at no cost to someone is the first step in moving them out of hunger. Teaching them scratch cooking and offering nutrition education is the next. In addition to providing food to local food banks and meal sites, your Inlander Restaurant Week dona-

Here to Help

Eating out is a privilege. Once again, the Inlander is partnering with Second Harvest to make sure everyone can eat this Restaurant Week and beyond. Helping is easy. Post a picture of your Inlander Restaurant Week food on Facebook, Instagram or Twitter (you know you were going to anyway) and include the tag #IRWRaveReviews. Make sure the post is public, and Sysco will donate five meals to Second Harvest for each post. Or when you’re browsing the menus, make a direct donation to Second Harvest. Look for the donate button on InlanderRestaurantWeek.com and feel good knowing that for every dollar you donate, Second Harvest can deliver five meals to families in need.

tion also helps fund free community cooking classes for people in need at Second Harvest. In the classes, people develop skills in the kitchen, build healthy habits and learn how to make better food choices that improve their nutrition. Perhaps just as important as the skills they learn is the sense of community they experience coming together to enjoy the meal they’ve prepared. “It’s great to sit down and talk to others and not be afraid to say something,” says Doreen, who has attended a handful of classes. “There’s no judgment in the classes. It’s friendly and comfortable.” On this particular day, class attendees made lentil sloppy Joes. Doreen likes learning about different spices and foods, like lentils, that she never thought of using before. Also in class that day was Shirley. It was her first time. She confessed she’s a terrible cook and thought it was about time she learned. She’s 92. Shirley read about Second Harvest’s community cooking classes in the newspaper and decided to attend. “It helped that it’s a free class. There’s no way I could afford $30 or $40 dollars for a cooking class. I have to buy food with that,” she says. Community class participants also take food home. For Shirley, that was especially valuable as she depends on public transportation to get around. “We got green, leafy vegetables. I’m not always able to get to the store,” she says, adding, “I learned a lot. I like the companionship. I live by myself. Most of my siblings are gone. Friends my age are gone.” Shirley says she would be back for another class. You can help make sure the Shirleys and the Doreens in our community can indeed come back for a free class and that thousands of others receive nutritious food at no cost. It’s as simple as donating to Second Harvest during Inlander Restaurant Week to ensure that EVERYONE EATS. While you are out to eat, make an online donation on your phone. And while your phone is out, post pictures and comments about your dining experience and share them on social media with the hashtag #IRWRaveReviews. For every post, food distributor Sysco will donate five meals of food to Second Harvest. Do so at every restaurant where you dine. Eat, drink, repeat, DONATE. 



Josh Lorenzen Rüt Bar & Kitchen


lthough he’s passionate about cooking, Josh Lorenzen never intended to become a chef. Music was his original gig. But after working at the former Café Marron in Browne’s Addition, Lorenzen focused his efforts on cooking, briefly considering culinary school. He worked his way up at Mizuna and eventually moved to Portland and became a sous chef at Bijou Café. He returned to Spokane when his childhood friend, Justin Oliveri, proposed opening a vegan restaurant on the heels of Oliveri’s success with Cascadia Public House (also a Restaurant Week participant). Lorenzen continues to pursue music in addition to cooking, including helping other musicians produce their own. RESTAURANT WEEK: How do you challenge yourself to stay creative in the kitchen? LORENZEN: The whole going-vegan approach has added a creativity that I never saw. I couldn’t envision it. When I came to do this, I


took a step back. I was in entrepreneur mode. Emulating flavors, I had to let my ego go. I continue to explore meat substitutes and I’m omitting animal products; I’m not serving a lot of “rabbit food.” What kinds of places do you look for when you dine out? What excites you? Asian food. Any and all kinds. Spokane is limited with vegan, but it’s getting better. Who is your culinary hero (or heroes) and why? Gaz Oakley [a 26-year-old Welsh chef, author and athlete], for how to bring veganism into the modern world. But I’m really into cooking because of the people and the culture and less about the specifics of food. I never idolized other chefs. I would study them. I’m happy to talk to people because that’s what I like to do, but sometimes I feel guilty because I’m not really into the whole public persona of being a chef.

What are your thoughts on Restaurant Week? Justin did it at Cascadia and at JJ’s Tap & Smokehouse, so I really trusted his lead on it. This year, which is the first year we’ve been open, is the year of “yes” for me. Anything that can help get people in here is good. What are you most looking forward to during Restaurant Week? It’s a lot larger in places like Portland, where there is a lot more competition. I like that all of Spokane is involved. It’s also a way to show that vegan food doesn’t mean missing out. We’ve gotten so many positive reviews by meat-eaters who were skeptical. Once people try it, they realize it’s not just a “vegan” restaurant; it’s just another place. That’s our whole goal at Rüt — to shift people’s perspectives, not convert them. The idea is looking at vegan food as a lifestyle and as a cuisine and not necessarily pushing a huge agenda, other than sustainability for the planet. 


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NOW THROUGH FEBRUARY RISE & SHINE WEEKENDS Saturdays and Sundays | 9AM – 11AM Breakfast menu only. Tiered discounts on food only.


AVAILABLE 4PM – CLOSE TACO MONDAYS All-you-can-eat for $15! Regular carded discounts available. TWO FOR TUESDAYS Two entrées for only $20. Includes side salad or choice of one appetizer. Limited menu available. WINE WEDNESDAYS AND FRIDAYS Half off glasses and bottles of wine. LOBSTER NIGHT THURSDAYS $25 | 1 lb. lobster with side salad. Additional tiered discounts available. PRIME RIB SATURDAYS $25 | 12 oz. prime rib platter with side salad. Additional tiered discounts available. FISH FRY SUNDAYS $20 | All-you-can-eat buffet including shrimp, white fish and scallops. Regular carded discounts available. All promotions exclusive of tax and gratuity. Must show Sun Club Card for tiered discounts.



Matavee “May” Burgess Thai Bamboo


ay Burgess learned to cook from an early age as a girl growing up with eight siblings in southern Thailand, where neighbors often shared techniques and invited her to gin koa (eat with them). After graduating from law school, she moved to the U.S. to pursue her master’s degree and ended up in Seattle, where she opened her first restaurant, Jai Thai. That’s where she met her future husband, Tom, started a family and embarked on a new adventure, relocating to the Spokane area. They opened the first Thai Bamboo in 2001, followed by three more, including the most recent in Coeur d’Alene. RESTAURANT WEEK: Who is your culinary hero (or heroes) and why? BURGESS: I loved Anthony Bourdain. I believe he inspired a love of travel and interest in seeing how other people live around the world,


in many people. He showed the world that we can be united by our love of food and that we are not so different as one may think. I also love Bobby Flay! He’s so creative, innovative and smooth in how he uses different herbs and spices around the world. He’s not too bad on the eyes either! What is your culinary philosophy? Always give another person’s food a try. I believe it only brings the world closer together. What is special or unique about the regional culinary scene right now? All around Spokane, throughout the 16 years I’ve lived here, I’ve seen so many more foods from different cultures pop up. Food from Japan, Ethiopia, the Middle East, India, and many more. It makes me so happy to see Spokane embrace this culinary diversity.

What kinds of places do you look for when you dine out? What excites you? When I’m traveling, I tend to look for really local restaurants, street food and markets. That’s where I believe you can get the best feel for the area. I especially love restaurants with a view, especially of the ocean! Dining should be a visual experience as well. Whether that’s the beauty in the food, the atmosphere or the company you’re with. You’ve participated in Restaurant Week in the past. What’s new or different this year for you? We are going to have some new dishes that aren’t on our everyday menu. Last year, we tried some new dishes that weren’t yet available and it was a hit. We will, of course, still offer some fan favorites, but we are excited to get creative and offer some new dishes. Our biggest goal is to give guests an amazing dining experience with delicious Thai cuisine. 

Visit Anthony’s at Two Great Locations!

Your Local Family-Owned Seafood House Overlooking the Spokane Falls

On the Water at Riverstone

510 North Lincoln Street • Spokane, WA 99201

(509) 328-9009

1926 W. Riverstone Drive • Coeur d’Alene, ID 83815


(208) 664-4665



Peter Froese

Gander and Ryegrass


eter Froese is a chef who almost wasn’t. In 2006, he was in need of a job, applied at nearly every downtown restaurant he came across and got hired at Mizuna to host, then serve. He went to college and earned a sociology degree, including a pivotal year in Florence, Italy, where he fell in love with cooking, especially pasta. Cooking jobs at Ruins, Central Food, Latah Bistro and Santé Restaurant & Charcuterie followed, then time in Seattle where he worked for restaurateur Ethan Stowell, and at Altura. Upon returning to Spokane, Froese stayed home to raise his young family, but knew he wanted to have his own place. He recently opened Gander and Ryegrass in the former Santé location with both an Italian-inspired, three-course meal and 10-12 course chef’s tasting menu. RESTAURANT WEEK: Who is your culinary hero (or heroes) and why? FROESE: My mom was one of those people who always had a bag of cookies, or a casserole in


the freezer. When people showed up, we’d feed them. That more than anything feeds my sense of hospitality. I think what we’re actually doing, in a zoomed-out way, is hospitality. When someone shows up [at Gander and Ryegrass], we’re going to take care of them. How has your background influenced your approach to what you do, especially as both a chef and an owner? This isn’t my fingerprint. Everyone here has done something to make this place happen, to make every dish possible. I can build an excellent dish but there’s three to four other people who had a hand in it, too. Even our dishwasher is doing small bites. It’s important for owners to run other positions, not specialize. The thing that you miss is that we’re all doing the same job. We’re all in hospitality. What is your culinary philosophy? Try everything once.

What is special or unique about the regional culinary scene right now? It’s a small culinary scene. There’s a connection amongst chefs and restaurants. A lot of camaraderie. What’s an “aha” moment you’ve had so far in your career as a chef? While in Florence, I interned at an Italian restaurant, peeling potatoes and mostly staying out of the way. One of the things I remember is everyone was required to stop and have lunch together, family-style. They just stop and eat together. We do that here for anyone who wants to; 3 pm, every day. What are your thoughts on Restaurant Week? Some of it is that Restaurant Week is exactly what we do [at Gander and Ryegrass] minus a couple of bites. We do three courses. Restaurant Week will be a lower price point than what we typically do, but it’s an opportunity to clarify our process to diners. 

The hottest kitchens may be in Idaho. Eat. Play. Stay. PARTICIPATING RETAURANTS IN IDAHO

315 Cuisine Anthony’s at Coeur d’Alene Bardenay Beverly’s Restaurant Bluebird, The. A Midtown Eatery Cedars Floating Restaurant Collective Kitchen

For restaurant week, order yourself up a side of deluxe accommodations and a spa treatment in our lakefront downtown with hundreds of shops and always world-class dining. We’re making restaurant week a whole new mini-vacation for you. Log onto our website for the latest stay & play packages from our lodging partners: w w w.c d a 4 .f u n

Cosmic Cowboy Grill Dockside Honey Eatery & Social Club MacKenzie River Pizza, Grill & Pub Satay Bistro American Fusion Dining Seasons of Coeur d’Alene Sweet Lou’s Restaurant & Tap House

EAT. DRINK. post.

Thai Bamboo Tito’s Itallian Grill Vine & Olive Eatery & Wine Bar Flame & Cork Wood Fired Pizza Radicci Italian Bistro Current Kitchen & Bar (Templins) Filling Station Post Falls

Fleur de Sel Oval Office Bistro & Martini Bar Republic Kitchen + Taphouse Sawmill Grille White House Grill Chinook Steak, Pasta & Spirits Red Tail Bar & Grill

#IRWRaveReviews Post a photo of your meal to #IRWRaveReviews and Sysco will donate 5 meals to Second Harvest for each post.

The more you post, the more people Sysco feeds. SO POST LIKE CRAZY!

For details visit



Tony Brown Ruins, Hunt and Eyvind

Feb 8, 2020-May 3, 2020 Hear the roar of Mount Vesuvius and feel the earth move under your feet as it erupts before your eyes. See over 100 authentic items excavated from the ruins of Pompeii. Follow one family’s moving story.

northwestmuseum.org 2316 W First Avenue, Spokane

(509) 456-3931



orking in restaurants was one of the few constants while growing up for Tony Brown, who moved a lot and later attended several colleges while experimenting with different majors before landing back in Spokane and eventually opening Stella’s Café in 2012. Next came Ruins, a wildly popular spot on Monroe where Brown and his team continue to change the menu each month. His most recent venture is Eyvind on the main floor of the Bickett Building, as well as a separate restaurant downstairs called Hunt, both of which opened just last month. RESTAURANT WEEK: Who is your culinary hero (or heroes) and why? BROWN: Magnus Nilsson, who lives in the nether region of Sweden on a farm, hunting, fishing and just doing small seatings with what he has available. I like the idea of being secluded — if it was economically viable — and doing something that small. How has your background influenced your approach to what you do, especially as both a chef and an owner? The downside to ownership is not having as much time cooking. The goal is to get back to that. Ultimately it’s my neck on the line, but I like to challenge the cooks to come up with things on the menu. I like that collaboration. Everyone brings their own talents.

EAT. Stay. play. Come for the What is your culinary philosophy? Less is more. If you can hone in on an ingredient — you’ll never perfect it, but get it as close as you can — that’s all you need. You’ve participated in Restaurant Week in the past. What have you learned since then? Our first year, we ran out of food. We had 50 percent more business that week than ever. Then one year Ruins didn’t participate, and it was really slow! Restaurant Week just kind of reminds people how many restaurants there are. And I’m excited to introduce Eyvind, especially. All of [the restaurants I run are different]. You know, Ruins is kind of bar food, but Eyvind is very modern. And Hunt is this English, outdoorsy, game, country kind of place. What are your thoughts on Restaurant Week? We don’t have a website and so we get a lot of calls. Restaurant Week helps people know what they’re going to get. I encourage people to just trust their chef, but people are more inclined to go [to a restaurant] if they know what they’re going to get. What are you most looking forward to during Inlander Restaurant Week? Think of it like a gallery show. It’s never coming back. But it’s our one chance to impress upon [diners] to come back. 


stay for the



PLAY & STAY PACKAGES For package details, visit




Tasting Room at the Maryhill Winery


Rob Bryceson live

Maryhill Winery’s tasting room in Kendall Yards will be featuring local musician Rob Bryceson. With 180º views of the Spokane River and downtown Spokane, the tasting room offers visitors high-quality, affordable wines and locally-procured small plates. The knowledgeable and friendly tasting room staff offer mixed flights of Maryhill classic and reserve wines.

Maryhill Winery

1303 W Summit Parkway, Spokane, WA MaryhillWinery.com

Chatcolet Conference Room at the Coeur d’Alene Casino


37914 S Nukwalqw St., Worley, ID CDACasino.com/CulturalTourism

Sara Evans in Concert



Guaranteed to be a fun time, the Library’s award-winning (and FREE) “latenight” talk show features local Spokane talent and celebrities. Special guests this month include actor Mark Robbins, artist CJ Morrison and musical guest Mountains in the Sea. Beer and wine available for purchase.

Downtown Spokane Public Library

906 W Main Ave., Spokane, WA SpokaneLibrary.org




This is a hands on workshop that is taught by CDA Tribal member Leanne Campbell. You will make a miniature folded cedar bark basket and string it to be worn as a necklace. All materials are provided.

Think and Drink 7 PM

Attacca String Quartet 7:30 PM



Lilac City Live

Lifeways Workshop: Make Your Own Cedar Bark Necklace






things todo intendays

Coeur D’Alene CASINO Cultural Tourism 1-4 PM

7:30 PM

Sara Evans is returning to the Northern Quest stage with her new “Say the words” tour. With a career spanning more than 20 years, this Female Vocalist of the Year has put out five #1 singles and eight studio albums with millions in record sales.

Pend Oreille Pavilion at Northern Quest Resort & Casino

100 N Hayford Road, Airway Heights, WA NorthernQuest.com

Is the Internet Making Us Miserable? A Humanities Washington program exploring our relationship with technology. Featuring Gonzaga University professors Monica Bartlett, Kirk Besmer and Lisa Silvestri. Magic Lantern Theatre

25 W Main Ave., Spokane, WA Humanities.org In this epic year, Northwest Bachfest is presenting the entire series of Beethoven’s string quartets. This feast for the senses is the perfect companion to a glass of Barrister’s Rough Justice.

Barrister Winery

1213 W Railroad Ave., Spokane, WA NWBachfest.com


Korn and Breaking Benjamin 7 PM Korn and Breaking Benjamin are repeating history by linking back up for a 2020 co-headlining North American tour with special guest Bones U.K.

Spokane Arena

720 W Mallon Ave., Spokane, WA TicketsWest.com

Charles Swanson Live 6 PM


Bridge Press Wine Cellars presents Charles Swanson Live

This Blues Saxophone artist is playing live at BridgePress Cellars from 6-10pm during All Day Happy Hour. He’ll be playing some Sanborn, Culbertson, Lingdon, Dulfer, and even some of his original songs. Enjoy live music, 1/2 price bottles of wine or a full bar is available.

AFEWMORE THINGSTODO PomPeii: The Immortal City

This exhibition will plunge you into the heart of the drama and the ruins of the ancient cities of Pompeii and Herculaneum, lost for almost 1500 years after being buried by a catastrophic volcanic eruption in 79 AD. Now the most advanced scientific research brings to light the extraordinary achievements of Pompeii and Roman society. You’ll see artworks and artifacts that take you into the world of a first-century Roman town. Then hear the roar of Mount Vesuvius and feel the earth move under your feet as the volcano erupts before your eyes.

Northwest Museum of Art and Culture

2316 W First Ave., Spokane, WA NorthwestMuseum.org

Bridge Press Wine Cellars

39 W. Pacific Ave., Downtown Spokane BridgePressCellars.com


Escape Rooms

World class escape room experiences with cutting edge technology, beautiful set design, and brain teasing puzzles. Try out the Mayan Doomsday or the new Boobytrap. Reservations required.

Spokane Chiefs 7 PM


Jersey Lunchbag Giveaway Night

Join the Chiefs as they take on the Seattle Thunderbirds Friday night. The 1st 1,000 children (12 & under) receive a Chiefs Lunch Bag courtesy of Spokane Shriners Hospitals for Children. Fast paced fun. The puck drops at 7:05 at the Spokane Arena.

Spokane Arena

720 W Mallon Ave., Spokane, WA spokanechiefs.com

STCU Best of Broadway 7:30 PM CHICAGO.

The STCU Best of Broadway series presents Chicago. There has never been a better time to experience Chicago, Broadway’s razzle-dazzle smash and now the number one longest-running American Musical in Broadway history.

First Interstate Center for the Arts

334 W Spokane Falls Blvd., Spokane, WA BroadwaySpokane.com


Think Tank

327 W 3rd Ave., Spokane, WA ThinkTankEscapeRooms.com


Get a breath of fresh air in the great Northwest. Winter is the favorite season for skiers and snowboarders, and for good reason. Taste the mountain experience and drink in the beauty of the Inland Northwest in the heart of the northwoods.

49 Degrees North

3311 Flowery Trail Road, Chewelah, WA Ski49n.com

Need more ? Inlander.com / Events

February 29 – March 1 • $44.50-$87.00



JULY 16-19, 2020


Bucket List Must-see activities and attractions for any new visitor to the Inland Northwest Crave! is a unique 4-day culinary event that celebrates the flavors of the region. Experience food and drinks from over 250 chefs, artisans, brewers, distillers & wineries! BUY TICKETS AT


CASINOS: Both Northern Quest Resort & Casino,

run by the Kalispel Tribe, and the Spokane Tribe Casino can be found in Airway Heights, while the Coeur d’Alene Tribe’s Coeur d’Alene Casino is in Worley, Idaho. All are participating in Inlander Restaurant Week and have plenty of slots and gaming options, of course, but also feature clubs, bars and other entertainment.

SPAS: What better way to treat yourself before

hitting the town? The Inland Northwest is home to many top-rated spas including La Rive (at Northern Quest Resort & Casino), Spa Ssakwa’q’n (at the Coeur d’Alene Casino), the Davenport Spa (at the Historic Davenport Hotel) and the spa at the Coeur d’Alene Resort.

SPECTATOR SPORTS: During Restaurant

Week, you can catch some hockey when the Spokane Chiefs host the Seattle Thunderbirds









Catch some Spokane Chiefs hockey action on Feb. 28 and 29. (on Feb. 28) and the Tri-City Americans (on Feb. 29) at the Spokane Arena. If basketball is more your thing, Eastern Washington University’s men’s team take on Northern Arizona on Feb. 22. And if you’re lucky enough to score a ticket, Gonzaga’s men’s team has three home games during Restaurant Week: San Francisco (Feb. 20), San Diego (Feb. 27) and St. Mary’s (Feb. 29).

THE MUSEUM: The Northwest Museum of Arts & Culture, or the

“MAC” as locals call it, is just a few blocks west of downtown in historic Browne’s Addition. The newest exhibit, Pompeii: The Immortal City, brings to life the ancient cities of Pompeii and Herculaneum, buried by a massive volcanic eruption in 79 AD. Closer to home is another exhibit commemorating the 40th anniversary of the Mount St. Helens eruption, the most destructive in U.S. history.

MOUNTAINS: Mount Spokane is the closest to Spokane, with

plenty of sledding, tubing, snowboarding and skiing at a reasonable price. Hardcore winter sports enthusiasts will also want to trek to the four other resorts within a short drive — Schweitzer, Silver, 49 Degrees North and Lookout Pass. ...continued on next page

RESULTS ISSUE On Inlander Stands March 19


Make a day of it: shopping in downtown Coeur d’Alene and then dinner at one of the many participating restaurants.

“Bucket List,” Continued... DOWNTOWN SPOKANE SHOPPING: River Park

Square, the mall just south of Riverfront Park, is the central shopping attraction, featuring mainstays like Nordstrom, Nike Factory Store and the Apple Store. But don’t miss the independent bookstore, Auntie’s, or Boo Radley’s, where the quirkiest, strangest and most Spokane items reside.

DOWNTOWN COEUR D’ALENE SHOPPING: As a tourist town, Coeur d’Alene is perfectly prepared for visitors. Most of the shopping is concentrated on Sherman Avenue. Kids will love scampering about Figpickels Toy Emporium, culture lovers will want to see the paintings and sculptures at the art co-op Gallery Northwest, nostalgic old-timers may be most interested by Crow’s Nest Antiques, while bargain hunters will want to seek out the smattering of thrift shops along Fourth Street.


Tasting Room Hours: Thurs & Fri 2pm to 5pm

at The Spokane Club (membership not required) Fri. Feb 13 • 6:00pm • $75.00 pp (gratuity included)

Sat 12pm to 4pm Or by Appointment

Enjoy a quiet before-the-crowd candlelit 5-course dinner for you and your dear one(s), featuring top-quality wines.

115 W. PACIFIC, SPOKANE, WA 99201 509-363-1353 | 888-4CLARET

Have an event?

WINE CLASS WINES OF PIEDMONT, ITALY Tues, Feb 25, 6:30 -8pm at Vino! - $55pp

Advance reservations required Call Vino! - 838-1229 / or vino@vinowine.com


222 S. Washington St, Spokane 509.838.1229 vinowine.com 30 INLANDER RESTAURANT WEEK 2020

and the single biggest legacy of Expo ’74. During the winter months, the park’s ice ribbon, filled with skaters, is by far the most popular feature. But your kids will want to ride the historic Looff Carrousel or feed the metal goat statue (press the button, and it eats garbage). Then follow the gondola line across the street to check out Spokane’s widely adored Huntington Park.



Explore and learn about Northern Italy’s most important wine region! Join us in tasting Barbera, Dolcetto, Barbaresco, Barolo wines & more.

RIVERFRONT PARK: It’s the centerpiece of downtown


7PM 3PM | 7PM 7PM 3PM | 7PM 3PM

Performances at the BING CROSBY THEATER Tickets Available Online at


GET LISTED! SUBMIT YOUR EVENT DETAILS for listings in the print & online editions of the Inlander.

Inlander.com/GetListed Deadline is one week prior to publication

JAN, THE TOY LADY, KNOWS HOW HARD IT IS TO WAIT FOR DINNER TO ARRIVE: My First s Bananagram “ap-peel” to many parents!

River Park Square (509) 456-TOYS

The Inland Northwest’s brewery scenes continues to grow, led by longtime stalwarts No-Li.

2020 Fireside Concert Series – at the Cliff House Estate! –

CORK DISTRICT: Pick a wine pairing to go

with your meals. Spread out throughout downtown Spokane, the Cork District brings together more than a dozen different wineries within easy walking distance. Browse corkdistrict.com, where you’ll find a map and winery listings to plan your Cork District tasting route, along with a few other wineries located further afield.

ALE TRAIL: What the Cork District is to wine, the

Ale Trail is to beer. In the past decade, the number and quality of brewers in Spokane has exploded. Go to inlandnwaletrail.com to get the map of more than 30 regional brewers, and pick what sounds good. We suggest at least hitting up the nationally renowned No-Li Brewhouse. 

EVERY FRIDAY AND SATURDAY 5:30PM - 7:30PM Local musicians • No cover Award-winning wines Handcrafted beer • Light bites menu 21+ Arrive early to ensure your seats!

nYneBarBistro_WeeklySchedule_021920_10H_AA.jpgINLANDER RESTAURANT WEEK 2020 31





OUR STORY It all started with Grant Barnes’ love for the Washington apple and a father’s day gift of an at-home cider kit. The rest is history. One Tree Hard Cider is made from locally grown apples right here in Washington State. We also use a wide range of ingredients and flavors in our hard ciders to show that it all starts with apples but it doesn’t end there! Our core ciders are Lemon Basil, Caramel Cinnamon, Huckleberry, and Staycation. We also release seasonal ciders such as Heartbreaker, Strawberry Rosé, Pumpkin, Cranberry, Snowglobe and more. Keep your eye out for special draftonly limited release ciders at our One Tree Cider House, too!



2020 US CIDER CHAMPIONSHIP GOLD HERBAL CIDER One Tree Hard Cider Lemon Basil TOP 10 CIDERS ON UNTAPPD One Tree Hard Cider Lemon Basil One Tree Hard Cider Caramel Cinnamon One Tree Hard Cider Huckleberry SEATTLE CIDER SUMMIT 2017 FRUIT CHALLENGE WINNER One Tree Hard Cider Piña Colada



One Tree Cider House boasts the largest selection of Craft Cider on tap in Spokane, as well as a selection of canned craft beers. Our 20 taps are dedicated to a rotation of the best craft ciders and perries throughout the northwest. Our menu offers a selection of appetizers like tots & pretzels as well as house-made pizzas with gluten-free and vegan options available.



Nectars of the Northwest

There are a lot of reasons to Drink Local. It’s great for the local economy, for the environment and most important — especially in the context of Inlander Restaurant Week — is the fact our local products just taste great. Every Inlander Restaurant Week menu includes three Drink Local options for your perusal. We encourage you to tap into an old local favorite, or try something from the region for the first time. Cheers!

Growing on Trees I

t’s not juice. It’s not wine. And it’s certainly not beer. It’s cider: the choice alcoholic beverage for people who are inclined towards sweet — or dry — fruity deliciousness. Yes, we know that the two drinks aren’t exactly comparable in terms of flavor and brewing ingredients, but cider is giving beer a run for its money these days as a casual and approachable alcoholic drink. And, naturally, Inlander Restaurant Week isn’t going to leave cider lovers out in the cold. There’s an impressive array of locally made cider to tantalize your taste buds and improve your mood. Not that you’ll be sad gorging on tasty local cuisine, but it’s pretty safe to assume that the dopamine released by alcohol consumption will make any culinary experience better. Be sure to hit COLE’S BAKERY AND CAFE in North Spokane, where they’re mixing up an inventive — yet also intuitive — mimosahuckleberry cider fusion drink and salted caramel spice cider, both from Spokane’s own One Tree Cider House. In downtown, WANDERING TABLE is

You’ll find lots of local ciders on Restaurant Week menus.

offering the hilariously named Spokane Scrumpy Cider from Liberty Ciderworks. And TAMARACK PUBLIC HOUSE will be serving up 12 local craft ciders and beers on tap. And across the state border, VINE & OLIVE EATERY AND WINE BAR in downtown Coeur d’Alene is also serving One Tree Cider’s huckleberry cider. In Post Falls, REPUBLIC KITCHEN AND TAPHOUSE is offering a three-part concoction of lime juice, ginger beer, and cider from Hayden’s North Idaho Cider. Don’t miss out. Fermented fruit juice awaits you. 






High Spirits W

hether you like your liquor light or dark, sweet, spicy, sour or savory, there’s a local cocktail waiting to blend with the different flavors of your threecourse Restaurant Week meal. Go light, and you’ll find gins and vodkas from Dry Fly, Warrior and Idaho-based Warfield are popular choices across menus this year. Get a little darker, and there’s rum from BARDENAY RESTAURANT AND DISTILLERY’S sister restaurant in Boise (as well as their own house-made vodka), while Dry Fly and Warrior whiskeys are playing prominent roles on menus throughout the region. Looking for a kick of heat? BACKYARD PUBLIC HOUSE is offering a spicy lemonade made from Dry Fly vodka infused with jalapeno, mixed with a housemade lemonade. Does more of a fruit-herb or fruit-spice medley tickle your fancy? At WILD SAGE, the Spok-hattan features Dry Fly triticale whiskey, an apple-thyme

Dry Fly Distilling began with Don Poffenroth and a good friend, knee-deep in a Pacific Northwest river. The two friends discussed how fortunate they were to live, work, and play in one of the most amazing places on earth. That conversation hatched an idea to share their mutual love of hand-crafted spirits and the natural beauty and purity of the Northwest. Dry Fly Distilling was born.

Take your meal up a notch.

shrub, and Bonal liqueur. Over at CASPER FRY and DURKIN’S LIQUOR BAR the CFF mixes Warrior whiskey with an apple persimmon shrub, pink peppercorn, lemon and bitters. Or try the Eclectic Sunsette at 315 CUISINE in Coeur d’Alene, which has Warfield No Return Gin, Peychaud’s bitters, sage, pepper and anise. Then, there’s the dessert. While the sweet, warm notes of coffee and cinnamon can be enjoyed anytime, there are some special cocktails this year that seem ideal to cap off the night. Take the No Sleep for the Nightowl at GANDER AND RYEGRASS, which features Night Owl Coffee liqueur with angostura bitters, Owney’s Rum, Anvil coffee and egg white. Head to HERITAGE BAR AND KITCHEN to get a Warrior Coffee Slide, made from Warrior coffee vanilla vodka and Irish cream, served in a chocolate martini glass with a cinnamon rim. Or find dozens of other local options at the more than 100 participating restaurants this year. 


Dry Fly embraces the farm to bottle approach for all of their products. Grain is sourced from family farms located within 30 miles of the distillery. With each product consumers can be sure they are getting the finest spirits available and it is a totally grain to glass operation.


DRY FLY WASHINGTON WHEAT VODKA 91 Points in Wine Enthusiast DRY FLY STRAIGHT BOURBON 101 96 points in Tasting Panel Magazine DRY FLY STRAIGHT TRITICALE WHISKEY 96 points in Tasting Panel Magazine

Introducing our new Canned Cocktails! Three different blends of drinks that are ready-to-go when your On the Fly. The Moscow Mule, Gin & Tonic, and the Spicy Lemonade are all created with the unique and refreshing taste of the Northwest.









OUR STORY We’ve got some new brews coming your way! You can now get our brand new “Red, White, and Hazy” on tap at the pub and in select accounts distribution wide! Initially created on our 3 barrel system, we jacked this up with a full brew in our 30 bbl brew house. Brewed with a juicy-hazy yeast, it’s a tasty experience.



Originating from our small batch experimental program, the Red, White & Hazy is a Citra hopped up IPA. Our special hazy yeast brings out the juicy and fruity notes from our dry hop process to give this hazy a floral, citrusy and hint of melon flavor that your taste buds will love.


1003 E. TRENT #170 | SPOKANE 11:30AM - 10PM | SUN - THUR 11AM - 11PM | FRI - SAT

Come down to No-Li Brewhouse and try our exceptional line-up of beers. We have new small batch hazy and juicy IPA’s every week that we brew on our three barrel system, delicious Day Fade hard seltzers, and experimental brews that will give you a new experience every time. While you are here, enjoy our Skee-Ball, Shuffleboard, and Giant Pong, or sit out in our enclosed River Lodge patio. Enjoy happy hour seven days a week, 8pm - close.


Every Restaurant Week menu highlights several Drink Local options.

Hop into Dinner N

ow, with nearly 70 breweries scattered throughout the Inland Northwest, there are more local beer options than ever before. We’ve taken a dive through this year’s Drink Local offerings to pick some of our favorites and have thrown in some potentially phenomenal pairings — just like wine, the right beer can easily enhance your meal. If you’re like most beer drinkers in 2020, you’re probably looking for the menus with a hazy IPA option. At BEVERLY’S in Coeur d’Alene, order the Post Falls Brewing Rex Kwon Do Hazy IPA. These citrus-forward IPAs also pair very well with most fish dishes, like the potato-crusted Idaho ruby red trout Beverly’s is offering for a second course. Another delightful juicy option would be the Trickster’s Brewing J-Box IPA being served at 315 CUISINE. If classic styles are more your speed, we’d recommend heading to DOWNRIVER GRILL and ordering the Perry Street Brewing Czech Pilsner ($6). This traditional Bohemian lager is best served next

to lighter foods. Ordering it with a caesar salad would be a great way to start your evening. For a darker lager, head to FLEUR DE SEL in Post Falls for Wallace Brewing’s 1910 Black Lager ($3). Local favorite NO-LI BREWHOUSE also makes several appearances on menus this year, including at Twigs Bistro & Martini Bar’s four area locations, which are all featuring its special, exclusive Twigs Ale. We’ve also scouted some of the more adventurous beer offerings. POST STREET ALE HOUSE is serving the Davenport Peanut Brittle Porter from Waddell’s Brewing. This might be a heavier sounding drink, but luckily for you, local beer is an option at Post Street for your third course. At GANDER AND RYEGRASS, a new restaurant in downtown Spokane’s Liberty Building, you can order the Hidden Mother Brewery’s smoked red ale. This malty beer with a light smoke finish will pair nicely with most dishes, but if you’re looking for even more smoke, odds are it will go great next to the smoky steak with potato and carrot. 



In Vino Veritas I

nlander Restaurant Week is your best shot at taking in some of the region’s fanciest restaurants at an affordable price. But what use is a sophisticated dinner if it’s not paired with an equally sophisticated wine? If you head to D A S S T E I N H A U S , for example, you’ll be able to take in the Barili Red’ass Red, a Malbec blend that took home gold in last year’s Seattle Wine Awards and last year’s Cascadia Wine Competition. At D O W N R I V E R G R I L L , the braised beef pappardelle meets its ideal match with Townshend Cellars cabernet sauvignon, a bold, well-balanced red with fruity notes. Want to sip Bridge Press Cellars’ imperial-sounding “Evil Queen” red blend? You’re in luck: It’s offered at L A G U N A C A F E , S P E N C E R ’S and at the B O I L E R R O O M . WILD SAGE BIST R O , meanwhile, offers you a whole selection of different tastes of Bridge Press with their wine flight offering. Or maybe you want a wine you can’t get anywhere else? Coeur d’Alene Cellars offers an exclusive red wine at E U R O PA called, appropriately, Myropa Red, and also boasts a custom Lake Cabernet Sauvignon only at C E D A R S F L O AT I N G R E S TA U R A N T. There are wines with sassy names, like Two Winey Bitches, a blueberry cabernet at N O R T H HILL ON GARLAND. And then there are the wines that make big promises about the taste: Apparently, a sip of the 2016 CDA Cellars Chardonnay at S ATAY B I S T R O tastes like you’re “biting into a wonderful green apple” which then melts into a buttery finish. The Pend d’Oreille Chardonnay at



R A D I C C I I TA L I A N B I S T R O boasts “flavors of lemongrass, honeydew, and a hint of oak.” And the Latah Creek Huckleberry Riesling at S O U T H H I L L G R I L L doesn’t settle for just the taste of huckleberry; it also includes “notes of strawberries, blueberry and plums with some nice citrusy tartness.” And fiinally, if you want the full-on French-style sophistication, head to F L E U R D E S E L where the Colter’s Creek Cabernet Franc is “aged in French oak with hints of cloves, cranberry and cherry.” 



OUR STORY Townshend Cellar was founded in 1998 by Don Townshend and family in the beautiful farming community of Green Bluff just north of Spokane. Now as a true second generation family winery, brothers Michael and Brendon are proud to continue the tradition of creating the highest quality wines at the best possible value. With a range of red, white, sparkling, and dessert wines made from the best grapes in Washington’s Columbia Valley AVA, there is certainly something for everyone to enjoy!



TOWNSHEND RED TABLE WINE Double Gold - Great Northwest Wine Awards TOWNSHEND PURPLE TABLE WINE Double Gold - Seattle Wine Awards TOWNSHEND SPARKLING BRUT Double Gold - Seattle Wine Awards


What use is a sophisticated dinner if it’s not paired with an equally sophisticated wine?


Enjoy the full collection of wines at the Tasting Room in the heart of Green Bluff. Taste and learn about the wine from the educated staff or enjoy a glass on the patio all while enjoying the sweeping views of Mt. Spokane and the surrounding Inland Northwest.


FEBRUARY 20 - 29, 2020



Coeur d’Alene 315 Cuisine Anthony’s at Coeur d’Alene Bardenay Beverly’s The Bluebird. A Midtown Eatery. Cedars Floating Restaurant Collective Kitchen Public House Cosmic Cowboy Grill Dockside Honey Eatery & Social Club MacKenzie River Pizza, Grill & Pub Satay Bistro Seasons of Coeur d’Alene Sweet Lou’s Restaurant & Tap House Thai Bamboo Tito’s Italian Grill Vine & Olive Eatery and Wine Bar

price page $33 38 $33 39 $22 39 $33 40 $33 42 $33 43 $22 46 $22 46 $22 47 $33 52 $22 56 $33 64 $33 64 $22 66 $22 67 $22 67 $33 69

Hayden Flame & Cork Wood Fired Pizza Radicci Italian Bistro

$22 $22

50 60

Post Falls Current Kitchen & Bar The Filling Station Post Falls Fleur de Sel Oval Office Bistro & Martini Bar Republic Kitchen + Taphouse Sawmill Grille The White House Grill

$33 $22 $33 $33 $22 $22 $22

46 50 50 59 62 64 70

Worley Chinook Steak, Pasta & Spirits at The Coeur d’Alene Casino $33 44 Red Tail Bar and Grill at The Coeur d’Alene Casino $22 60


Airway Heights EPIC Sports Bar at Northern Quest Resort & Casino $22 48 Fai’s Noodle House at Northern Quest Resort & Casino $22 49 Longhorn Barbecue $22 55 Three Peaks Kitchen + Bar at Spokane Tribe Casino $22 67

Downtown Spokane Anthony’s at Spokane Falls Backyard Public House Centennial Restaurant Central Food (Kendall Yards) Charley’s Grill & Spirits Clinkerdagger Cochinito Taqueria Cosmic Cowboy Grill Durkin’s Liquor Bar Europa Restaurant Eyvind Gander and Ryegrass Gilded Unicorn Heritage Bar & Kitchen Hunt Iron Goat Brewery Italia Trattoria (Browne’s Addition) Italian Kitchen Luigi’s Italian Restaurant The Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Palm Court Grill Post Street Ale House Ruins Safari Room Fresh Grill and Bar Scratch Restaurant and Rain Lounge Shawn O’Donnell’s American Grill & Irish Pub Spencer’s for Steaks and Chops Steam Plant Kitchen + Brewery Steelhead Bar & Grille Table 13 Tamarack Public House Tomato Street Italian Restaurant Twigs Bistro and Martini Bar Wandering Table (Kendall Yards) Wild Sage Bistro Wiley’s Downtown Bistro Liberty Lake Barlows Pentagon Bistro & Martini Bar True Legends Grill

price page $33 39 $22 38 $22 43 $33 43 $22 44 $33 45 $22 45 $22 46 $33 48 $33 48 $33 49 $33 50 $33 52 $22 52 $33 52 $22 53 $33 53 $33 53 $22 55 $33 57 $22 58 $22 58 $33 59 $22 60 $33 63 $33 63 $33 64 $22 65 $33 65 $33 65 $22 66 $33 66 $33 66 $22 68 $33 68 $33 70 $33 70 $33 70 $22 $33 $22

39 59 68

Look for these food options on the menus GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan or Vegan Available


North Spokane price page 1898 Public House $33 38 Barnwood Social Kitchen & Tavern $22 40 The Barrel Steak & Seafood House $33 40 The Boiler Room $22 42 Cascadia Public House $22 42 Charley’s Grill & Spirits $22 44 Clover (University District) $33 45 Cole’s Bakery & Cafe $22 45 Das Stein Haus $22 47 De Leon’s Taco & Bar $22 47 De Leon’s Taco & Bar (University District) $22 47 Downriver Grill $33 48 Ferraro’s Restaurant and Bar $22 49 JJ’s Tap and Smokehouse $33 53 Kuni’s Thai Cuisine $22 54 MacDaddys Pub & Grill $22 55 MacKenzie River Pizza, Grill & Pub $22 56 Mamma Mia’s $22 56 Mustard Seed $22 57 North Hill on Garland $22 58 Nudo Ramen House $22 58 Prohibition Gastropub $33 60 Ruins $33 63 Thai Bamboo $22 67 Tomato Street Italian Restaurant $22 68 Twigs Bistro and Martini Bar $33 69 South Spokane Casper Fry Chaps (Latah Valley) Chef Lu’s Asian Bistro De Leon’s Taco & Bar Laguna Cafe Latah Bistro (Latah Valley) MacKenzie River Pizza, Grill & Pub Manito Tap House Morty’s Tap & Grille Palouse Bar and Grill Remedy Kitchen and Tavern Republic Pi RüT Bar & Kitchen South Hill Grill Thai Bamboo Twigs Bistro and Martini Bar

$33 42 $33 43 $22 44 $22 47 $33 54 $33 54 $22 56 $22 56 $22 57 $22 59 $33 62 $22 63 $22 63 $22 65 $22 67 $33 69

Spokane Valley Ambrosia Bistro and Wine Bar $33 Black Pearl Casino $22 Ferraro’s Italian Restaurant $22 Longhorn Barbecue $22 MAX at Mirabeau $33 The Ref Sports Bar $22 Thai Bamboo $22 Twigs Bistro and Martini Bar $33

38 40 49 55 57 62 67 69



Presented By

American price page 1898 Public House $33 38 Backyard Public House $22 38 Barlows $22 39 Black Pearl Casino $22 40 Casper Fry $33 42 Centennial Restaurant $22 43 Central Food $33 43 Chaps $33 43 Charley’s Grill & Spirits $22 44 Chinook Steak, Pasta & Spirits at The Coeur d’Alene Casino $33 44 Clinkerdagger $33 45 Cole’s Bakery & Cafe $22 45 Cosmic Cowboy Grill Downtown, Coeur d’Alene $22 46 Current Kitchen $33 46 Downriver Grill $33 48 Durkin’s Liquor Bar $33 48 EPIC Sports Bar at Northern Quest Resort & Casino $22 48 Eyvind $33 49 Gilded Unicorn $33 52 Heritage Bar & Kitchen $22 52 Hunt $33 52 Laguna Cafe $33 54 MacDaddys Pub & Grill $22 55 MacKenzie River Pizza, Grill & Pub North, South, Coeur d’Alene $22 56 Morty’s Tap and Grille $22 57 Palm Court Grill $33 59 Palouse Bar and Grill $22 59 Post Street Ale House $22 60 Red Tail Bar and Grill at The Coeur d’Alene Casino $22 60 RüT Bar & Kitchen $22 63 Satay Bistro $33 64 Sawmill Grille $22 64 Scratch Restaurant and Rain Lounge $33 64 South Hill Grill $22 65 Steam Plant Kitchen + Brewery $33 65 Steelhead Bar and Grille $22 66 Sweet Lou’s Restaurant and Tap House $22 66 Table 13 $33 66 The Ref Sports Bar $22 62 The Safari Room Fresh Grill and Bar $33 63 Three Peaks Kitchen + Bar at Spokane Tribe Casino $22 67 True Legends Grill $22 68 Twigs Bistro and Martini Bar $33 69 Downtown, North, South, Valley $33 68/69 Wandering Table $33 70



Asian price page Chef Lu’s Asian Bistro $22 44 Fai’s Noodle House at Northern Quest Resort & Casino $22 49 Mustard Seed $22 57 Nudo Ramen House Downtown, North $22 58 Barbecue JJ’s Tap and Smokehouse Longhorn Barbecue Valley, Airway Heights

$22 55

Bistro Ambrosia Bistro And Wine Bar The Bluebird. A Midtown Eatery. Wiley’s Downtown Bistro

$33 $33 $33

Eclectic MAX at Mirabeau Ruins

$33 57 $33 63

European The Melting Pot Oval Office Bistro & Martini Bar Pentagon Bistro & Martini Bar Vine & Olive Eatery and Wine Bar

$33 $33 $33 $33

57 59 59 69

French Fleur de Sel



Gastropub Barnwood Social Kitchen & Tavern Cascadia Public House Collective Kitchen Public House The Filling Station Post Falls Iron Goat Brewery Manito Tap House North Hill on Garland Prohibition Gastropub Remedy Kitchen + Tavern Republic Kitchen + Taphouse Tamarack Public House

$22 $22 $22 $22 $22 $22 $22 $33 $33 $22 $33

40 42 46 50 53 56 58 60 62 62 66

German Das Stein Haus







Irish O’Doherty’s Irish Grille Shawn O’Donnell’s American Grill & Irish Pub



38 42 70

Italian Europa Restaurant Ferraro’s Restaurant & Bar - North Ferraros Italian Restaurant - Valley Gander and Ryegrass Italia Trattoria Italian Kitchen Latah Bistro Luigi’s Italian Restaurant Mamma Mia’s Radicci Italian Bistro Tito’s Italian Grill Tomato Street Italian Restaurant Downtown, North

price page $33 48 $22 49 $22 49 $33 50 $33 53 $33 53 $33 54 $22 55 $22 56 $22 60 $22 67 $22 68

Mediterranean 315 Cuisine Clover White House Grill

$33 $33 $22

Mexican De Leon’s Taco & Bar North, South, University District

$22 47

Northwest Anthony’s Restaurants Downtown, Coeur d’Alene Bardenay Beverly’s Cochinito Taqueria Dockside Honey Eatery and Social Club Seasons of Coeur d’Alene Wild Sage Bistro

$33 39 $22 39 $33 40 $22 45 $22 47 $33 52 $33 64 $33 70

Pizza The Boiler Room Flame and Cork Wood Fired Pizza Republic Pi

$22 $22 $22

42 50 63

Steakhouse The Barrel Steak and Seafood House Cedars Floating Restaurant Spencer’s for Steaks and Chops

$33 $33 $33

40 43 65

38 45 70

Thai Kuni’s Thai Cuisine $22 54 Thai Bamboo Coeur d’Alene, North, South, Valley $22 67




Casual eclectic fine dining with craft cocktails and inspired food COEUR D’ALENE





Hazelnut Trout Hazelnut crusted ruby red trout, pan seared and baked, topped with herbed butter, sage polenta, and seasonal vegetables GF

DRINK LOCAL Northern L’attitude Up North Distillery’s Barrel Aged Brandy, German amaro, Scottish liqueur, egg and our housemade OG aromatic bitters $10 RESERVATIONS RECOMMENDED

Kale & Brussels Sprouts Salad With crispy pancetta, candied pine nuts, white cheddar, and lemon shallot vinaigrette SECOND COURSE Chilean Sea Bass Fresh Chilean sea bass pan-seared, topped with lemon butter sauce, on top of creamy spinach artichoke dip and roasted potatoes, served with sautéed fresh green beans with peppered bacon and fermented black garlic Kurobuta Pork Ribeye Spiced rubbed all natural Kurobuta pork ribeye, topped with peppered bacon apple onion compote and port syrup, served with sautéed fresh green beans with peppered bacon and fermented black garlic Cajun Chicken Pan seared Cajun chicken served on a bed of roasted potatoes and sautéed fresh green beans with peppered bacon, marinated sweet grape tomatoes and fermented black garlic topped with Cajun butter sauce THIRD COURSE Chocolate Pate with raspberry sauce, whipped cream and fresh mint Ooey Gooey Lemon Bar with lemon curd and candied lemon zest Maple Butter Cake with housemade bourbon pecan ice cream topped with salted caramel


2010 W. Waikiki Rd. (509) 466-2121 Menu served Monday-Sunday, 4 pm-Until closing







FIRST COURSE Ambrosia Salad Mixed greens tossed in raspberry vinaigrette with dried cranberries, candied walnuts, red onion, feta cheese, and reduced balsamic GFA

H A PPY HOUR daily 3-6


315 E. Wallace Ave. (208) 667-9660 Menu served Tuesday-Saturday, 4 pm-Until closing

Great food, fine wines, and special friends.Try Ambrosia for yourself!

Clinkerdagger, where great memories are made.


Zuppa Soup With chicken Italian sausage, potatoes, cauliflower and kale

Lamb Tacos Sliced smoked lamb, served in pita taco shells, with mint slaw, tomato, pickled red onions, balsamic glaze, house made tzatziki sauce, and marinated feta cheese

1007 W. 1st Ave • (509) 456-5656


Roasted Beet Salad Roasted red and golden beets, goat cheese, and arugula, tossed in a cranberry-ginger vinaigrette, topped with pine nuts GF V

Bison Sliders Blackened bison patty, goat cheese, citrus arugula, and fried onion strings, served on a Hawaiian roll THIRD COURSE Beef Bourguignon Tender cubes of beef simmered in red wine demi glace, served over herbed mashed potatoes, haricot verts and bacon bits GF



FIRST COURSE Ahi Poke Nachos Ahi tuna poke with wasabi aioli, sweet soy glaze, spicy Thai vinaigrette, crunchy garlic, pickled ginger and wasabi foam on crispy fried wonton chips

Potato Cakes Fried potato cakes, loaded with bacon and smoked gouda, topped with bell pepper jam, green onions, and spicy sour cream GF


Classic foods with a fresh twist, eat and drink inspired at 1898

FIRST COURSE Rabbit and Dumplings Savory rabbit, carrots, peas, and red potatoes stewed then topped with herbed dumplings, baked in a cast iron pan

Harvey Davey Our traditional house salad of mixed greens, feta, mandarin oranges, pears, candied walnuts, and huckleberry vinaigrette GF V SECOND COURSE Mushroom Toast Toasted rye bread, medley of braised shiitake, oyster, and portabella mushrooms, topped with crispy Parmesan and cajun butter V



Butternut Squash and Red Pepper Soup Creamy butternut squash and red pepper soup flavored with honey and cream sherry with browned butter powder GF Smoked Salmon Cake House smoked salmon cake with orange dill aioli and arugula SECOND COURSE Braised Pork Shank Braised Snake River Farms Kurobuta pork shank with carrot confit and rosemary potatoes GF Rock Fish Pan seared rock fish, purple potato, arugula, charred leek vinaigrette GF Coq Au Vin Red wine braised chicken thigh, lardon, Crimini mushrooms, white beans, roasted garlic GF THIRD COURSE Chocolate and Port Mousse Classic chocolate mousse flavored with Port wine and whipped cream GF Bread Pudding A house favorite for 13 years! Deep fried bread pudding tossed in cinnamon and sugar with caramel and Bourbon ice cream! Coffee Ice Cream Housemade ice cream with coffee liqueur and Ambrosia Bistro blend coffee

DRINK LOCAL Ambrosia Bistro Red Blend Produced exclusively for us by Arbor Crest Cellars $9.50

A neighborhood pub focusing on upscale pub fare and great service DOWNTOWN SPOKANE




FIRST COURSE Pretzels Handmade soft pretzels served with Backyard’s signature cheese sauce V

Cup of Southwest Chipotle Soup Corn, black beans, tomatoes, peppers, onions and chicken, finished with tortilla strips and avocado cream GF Spring Salad Mixed greens tossed with a housemade berry citrus vinaigrette, topped with Cara Cara oranges and toasted pepitas GF, V+ SECOND COURSE Backyard Burger Beef patty, American cheese, lettuce, tomato, caramelized onions and mayonnaise, served with fries Korean Chicken Wrap Korean BBQ braised chicken, pickled carrots, daikon, red onion, gochujang sauce and romaine tips all wrapped into a tomato basil wrap, served with fries. Cajun Shrimp Pasta Cajun spiced shrimp sautéed in garlic butter, cream reduction and tossed with cavatappi pasta. Finished with shredded Parmesan and green onions. THIRD COURSE Raspberry Chimis Flour tortillas stuffed with cheesecake and raspberry filling, topped with a dust of powdered sugar and raspberry sauce V Mudslide Sundae Vanilla bean ice cream drizzled with a coffee and Irish cream liqueur, completed with a sprinkle of chocolate shavings V Chili Mango Mousse Creamy mousse made with fresh mango and dusted with chili spices GF V

DRINK LOCAL Spicy Lemonade Dry Fly Vodka infused with jalapeño and housemade lemonade $9


W. 621 Mallon St | 509.328.5965 | clinkerdagger.com


9211 E. Montgomery Ave., Ste. A (509) 928-3222 Menu served Monday-Sunday, 4 pm -Until closing

1811 W. Broadway Ave. (509) 822-7338 Menu served Monday-Sunday, 11 am-10 pm


ANTHONY’S RESTAURANTS Providing our guests with a truly Northwest experience




Bardenay specializes in handcrafted cocktails and Northwest cuisine COEUR D’ALENE




FIRST COURSE Hawaiian Ahi Nachos Traditional Hawaiian poke served on homemade taro chips with wasabi aioli

FIRST COURSE Antipasti Marinated vegetables and fresh mozzarella over ancient grains V

Anthony’s Award-Winning Clam Chowder A cup of our homemade New England clam chowder

Falafel Deep fried chickpeas, mint yogurt and cucumber jam

Northwest Seasonal Salad Tender spinach tossed with alder smoked bacon, sliced mushrooms and dill vinaigrette. Finished with Parmesan. SECOND COURSE Fresh Columbia River Steelhead Chargrilled and finished with roasted apple-ginger butter. Served with cornbread pudding and seasonal vegetable.

Crab Cakes Rock Crab, arugula with citrus remoulade SECOND COURSE Escabeche Sole Spicy whitefish, pickled tomatillo lemongrass, herbed risotto GF

Steak and Prawns Large ocean prawns basted with cilantro pesto and paired with a petite top sirloin Roasted Scampi Prawns Butterflied, roasted with garlic butter, fresh lemon and sprinkled with gremolata. Served with almond basmati rice. THIRD COURSE Anthony’s Burnt Cream Our traditional silky rich vanilla burnt cream with a caramelized sugar crust topping GF Chocolate Chip Cherry Ice Cream Made by Olympic Mountain Ice Cream GF Mini Cherry Buckle Sweet and tart cherries layered under a warm, delicate almond crust and topped with vanilla ice cream

DRINK LOCAL Fatman IPA Northwest IPA from Idaho’s Mad Bomber Brewing Company $6

V V+

Croque Madame Applewood ham, Gruyere, bechamel, fried egg over sourdough with a chef’s salad Kobe Steak American Wagyu Beef medallion, mushroom bordelaise, sweet potato blue cheese hash and parsnip puree THIRD COURSE Dessert Selection Choose from a rotating list of desserts made by our in-house pastry chef Bardenay Lemon Creamsicle Bardenay Lemon Vodka, house sour and house cream shaken and served up with a graham cracker rim and lemon twist Chocolate Cassis Cordial Bardenay Cassis liqueur, Godiva, housemade cold brew and house cream shaken and served up with a chocolate rim

DRINK LOCAL Bardenay Ginger Rum Cocktail Bardenay Ginger Rum, dash of vanilla, triple sec, house sour $7

1710 W. Riverstone Dr. (208) 765-1540 Menu served Monday-Sunday, 5 pm-Until closing


Downtown Spokane 510 N. Lincoln (509) 328-9009 Menu served Sunday-Thursday, 4 pm-closing Coeur d’Alene 1926 W. Riverstone Dr. (208) 664-4665 Menu served Sunday-Thursday, 4 pm-closing

Eat.Drink. Play. Pair your Inlander Restaurant Week dinner with one of our Top 10 recommended events! InlanderRestaurantWeek.com/Events

Local, family-owned, scratch cooking LIBERTY LAKE




FIRST COURSE Garden Salad Fresh cherry tomatoes, cucumber and red onion on a bed of chopped lettuce with your choice of dressing and housemade garlic butter croutons V

Caesar Salad Fresh chopped romaine tossed with fresh grated Parmesan cheese, housemade garlic butter croutons and Caesar dressing topped with a fresh wedge of lemon Scratch Made Soup of the Day Choose a different scratch made soup every day of the week, like our Smoked Brisket and Barley, Creamy Dreamy Mushroom or Clam Chowder to name a few SECOND COURSE Chicken Fettuccine Fresh garlic, shallots and seasonings sauteed with cream and fettuccine pasta and topped with a flame-grilled skinless chicken breast with garlic toast Meatloaf Housemade Meatloaf - a classic favorite - served with real mashed potatoes and housemade brown gravy served with seasonal fresh vegetables Country Fried Steak Hand-dipped Country Fried Steak topped with our own country gravy and served with real mashed potatoes and gravy and fresh seasonal vegetables THIRD COURSE Carrot Cake House baked carrot cake with cream cheese frosting


Sticky Toffee Pudding Cake A warm, delicious piece of toffee pudding-infused cake New York Cheesecake A slice of creamy cheesecake with strawberry topping and whipped cream

DRINK LOCAL Barlows Old Fashioned Featuring Dry Fly Whiskey, from farm to bottle, located in Spokane $8.50 RESERVATIONS RECOMMENDED

1428 N. Liberty Lake Rd. Menu served Monday-Sunday, 4 pm-8 pm

(509) 924-1446


509-892-3077 INLANDER RESTAURANT WEEK 2020 39

BARNWOOD SOCIAL KITCHEN & TAVERN A neighborhood pub focusing on upscale pub fare and great service NORTH SPOKANE








FIRST COURSE Winter Salad Mixed greens and Brussels leaves topped with almonds, shaved Parmesan, dried cranberries, tossed in housemade apple cider vinaigrette GFA V

Pickle Flight Four variations of house pickled vegetables: house pickles, hot carrots, beets and Brussels GF, V

Butternut Squash Bisque Fresh butternut squash, poached in cream with our blend of herbs and spices, topped with roasted pepitas GF V

The Greek Grilled chicken, arugula, roasted red peppers, cucumbers, tapenade and house tzatziki stacked on a fresh hoagie, served with fries GFA Steak Gnocchi Gnocchi, steak, red wine demi cream sauce, shiitake mushrooms and shaved Parmesan THIRD COURSE Fried Oreos Sweet tempura fried Oreos served with a chocolate ganache and Chantilly Brioche Bread Pudding Housemade bread pudding served with a Brick West IPA caramel sauce and whipped cream Black & White Flourless Cake Cake fingers made with Brick West Breakfast Stout, dipped in chocolate, dusted with flake salt and finished with house berry sauce

DRINK LOCAL Minnehaha Mojito Warrior Huckleberry Vodka, muddled lime, mint, simple syrup $8

Steak Bites Filet tenderloin seared with our signature steak seasoning, served with horseradish cream sauce SECOND COURSE Black & Blue Sirloin Blackened 8 oz sirloin, topped with blue cheese crumbles and served with roasted potatoes and seasonal vegetables Seafood Jambalaya Shrimp, cod, and Andouille sausage sautéed in a hearty tomato broth served over jasmine rice Lemon Dijon Chicken Airline chicken breast grilled to perfection and glazed with our housemade lemon Dijon sauce served over jasmine rice with seasonal vegetables THIRD COURSE Salted Caramel Cheesecake Cheesecake layered with a cookie crust and salted caramel, served with whipped cream and caramel sauce Sugar Daddy Martini Warrior Sugar Baby Bourbon, Irish Cream and coffee liqueur shaken with a burnt sugar rim Raspberry Chocolate Mousse Housemade chocolate mousse with our house raspberry sauce, and chocolate shavings

DRINK LOCAL River City Brewing ask for today’s selection $5.50

3027 E. Liberty Ave. (509) 315-9625 Menu served Monday-Sunday, 11 am-10 pm

6404 N. Wall St. (509) 467-5490 Menu served Monday-Sunday, 4 pm-Until closing



Lake view dining, innovative signature dishes, award winning wine COEUR D’ALENE

Make Inlander Restaurant Week epic with a $22 three-course meal that includes a double-decker burger served between cheddar grilled cheese sandwiches, with a side of pepper jack fondue and fries. That’s just one course. See the others at northernquest.com. northernquest

Local steak and seafood restaurant. Try us again for the first time!

FIRST COURSE Quinoa Salad Spring mix, tri-color quinoa, roasted root vegetables, shaved aged jack and toasted pine nuts, served with a side of beet root vinaigrette GF, V

Fried Brussels Sprouts House roasted and fried Brussels sprouts, pork belly with a sweet mustard vinaigrette SECOND COURSE The B Dub Bourbon seared pork belly, caramelized onions, pepper jack cheese, crispy onion strings and bbq sauce, served with fries GFA






FIRST COURSE Five-Spice Crispy Pork Belly Snake River Farms Kurobuta Pork Belly, daikon-carrot Slaw, chili garlic caramel sauce GF Smoked American Wagyu Beef Tar Tar Black garlic ice cream, cured yolk, brioche toast GFA

House Cured Salmon Pastrami British Columbia king salmon, celery root tater tots, horseradish applesauce, crispy capers GFA SECOND COURSE Idaho Trout Potato crusted Idaho ruby red trout, warm farroasparagus salad, tarragon spring pea coulis GF Crispy Duck Leg Confit Braised Maple Leaf Farms Duck, Idaho black lentil ragout, roasted root vegetables, medjool date jus GF Braised Beef Zabuton 12-Hour braised Snake River Farms Wagyu Beef, creamy goat cheese polenta, wild mushroom ragout GFA THIRD COURSE Strawberry and White Chocolate Panna Cotta Poppy seed cake, berries, macaroons, confections V Warm Chocolate Sticky Toffee Pudding Cake With cardamom vanilla bean ice cream V Beignets Huckleberry compote, white chocolate ganache V

DRINK LOCAL Rex Kwon Do Hazy IPA Post Falls Brewery, Post Falls, Idaho $6

Good food, good drinks, good times SPOKANE VALLEY




FIRST COURSE Brussels Sprout Chips Flash fried leaves tossed with salt, lemon/raspberry infused dried cranberries, and goat cheese. Drizzled with a spiced balsamic glaze V V+

Watermelon Steak Salad Fresh watermelon, field greens, and bleu cheese crumbles tossed in a tomato/basil vinaigrette. Finished with a grilled, petite, steak and crispy kale GFA Grilled Caesar Salad Charred head of romaine, diced tomatoes, crispy bacon, croutons, and lemon wedge drizzled with Caesar dressing SECOND COURSE Coffee Rubbed Tri-Tip Steak Robust coffee rubbed tri-tip steak, fire broiled to your specifications, and accented with a Warrior Bourbon/peppercorn sauce. Served with white cheddar mashed potatoes, and seared vegetables Vegetable Lettuce Wraps An array of quick seared vegetables in a honey/ginger glaze. Presented in romaine lettuce cups and topped with crispy rice noodles V V+ Coconut Prawns Hand breaded and flash fried. Served with a Thai style red curry/orange sauce, steamed rice, and Asian slaw THIRD COURSE Cake and Ice Cream Orange cream cake topped with huckleberry ice cream. Finished with strawberry puree, whipped cream, and candied pecans V Mini Donut Plate Crispy miniature donuts dusted in cinnamon sugar. Accented with spiced chocolate, raspberry cream, and caramel sauces. V Chocolate Cannoli Chocolate dipped cannoli shells filled with rich chocolate mascarpone. Topped with salted caramel & fresh berries V


Coeur d’Alene Resort 115 S. 2nd Street (208) 755-7279 Menu served Monday-Sunday, 5 pm-Until closing


DRINK LOCAL Dry Fly Old Fashioned Dry Fly Bourbon, bitters, muddled orange and cherry, over rocks $8 RESERVATIONS RECOMMENDED

2104 N. Pines Rd. (509) 290-5484 Menu served Monday-Sunday, 11 am-10 pm


THE BLUEBIRD. A MIDTOWN EATERY. Northwest inspired bistro in the heart of midtown Coeur d’Alene COEUR D’ALENE




FIRST COURSE Cup of Soup or Side Salad Could be brothy, could be creamy. Who knows? We do! Ask your server for the daily soup. Go LEAFY - we have four side salads to choose from.

Scallop Seared diver sea scallop of the week with continuously changing and seasonally inspired ingredients.



Neighborhood wood oven pizza, craft cocktails, and regional beers NORTH SPOKANE




FIRST COURSE Brussels and Bacon Roasted Brussel Sprouts, KC bacon, and garlic butter GF Wood Roasted Potatoes Wedges of Yukon gold potatoes roasted with olive oil, sea salt and pepper GF

Chicken Liver Pâté With sour cherries, baguette, pickled red onions, mustard. SECOND COURSE Tenderloin 6 oz filet with wilted frisée, roasted carrots, demiglacé and fries.

Chicken in a Blanket Prosciutto wrapped chicken with smoked mozzarella GF SECOND COURSE The Godfather Personal size taco pizza, four cheese blend, taco sauce, taco meat, onions, topped with lettuce, olives, and tomato

Salmon Roasted salmon with white beans, carrots, onions, celery and wilted romaine lettuce, topped with green onion and mint pesto.

Rosemary Chicken Personal size pizza, herb oil, chicken breast, smoked mozzarella, cherry tomatoes, Parmesan and spinach, topped with rosemary

Duck Confit With roasted Brussels sprouts, pork belly, potato hash. THIRD COURSE Vegan Chocolate Torte Vegan. Chocolate. Goodness.

The Works Personal size pizza, pomodoro sauce, house blend cheese, pepperoni, Italian sausage, black olives, crimini mushrooms and red onions THIRD COURSE Butterfinger Brownie Homemade brownie served with a scoop of vanilla ice cream, chocolate and caramel sauce topped with crushed butterfingers

Cheesecake Could be fruity. Could be chocolatey. Definitely cheesy. Bread Pudding Syringa’s bread pudding with sake soaked raisins, hazelnuts, vanilla ice cream and salted caramel.

DRINK LOCAL Post Falls Brewing Rotator pints. $4

Traditional Sundae Two scoops of vanilla ice cream with chocolate drizzle, whipped cream and a cherry on top Apple Cake Delight with Vanilla Ice Cream Hot apple stuffed cake with a scoop of French vanilla

DRINK LOCAL No-Li Hooptown 16 oz of ’Hopped UP’ Golden Ale $6.50

Sunday - Thursday 3 pm - 9pm | Friday - Saturday 3pm - 11pm

steamplantspokane.com | 159 S Lincoln St, Spokane, WA

Reservations: 509.777.3900



816 N. 4th St. (208) 665-3777 Menu served Tuesday-Sunday, 4 pm -Until closing

6501 N. Cedar St. (509) 863-9213 Menu served Monday-Sunday, 5 pm-Until closing



Sourcing regionally with an emphasis on sustainability for the future NORTH SPOKANE




FIRST COURSE Housemade Pretzel Housemade daily. Served with stone ground mustard and stout beer cheese or vegan cashew queso V V+ Jambalaya A hearty and savory jambalaya with andouille sausage, Mary’s chicken, shrimp, and rice GF

Fried Pickles Dill pickles lightly breaded in a house blend of herbs and spices, served with house spicy ranch or make it vegan with our house vegan ranch V V+ SECOND COURSE Cascadia Shrimp and Grits Seared cajun shrimp, andouille sausage, grits, charred poblano peppers, fontina, housemade hot sauce GF Blackened Chicken Sandwich Spiceology blackened Mary’s Farm chicken breast, pepper jack, butter lettuce, tomato, onion straws, housemade avocado creme, served on a Alpine Bakery bun with fries GFA BBQ Portobello Sandwich Sliced portobello mushrooms stewed in housemade BBQ, jicama apple slaw, crispy onions and kale, on a Alpine Bakery bun, served with fries GFA V V+ THIRD COURSE Mini Banana Cream Pie House made banana pudding, garnished with whipped cream, banana slices, vanilla wafer, and nutmeg GFA V Sweet Treat Brownie Warm brownie drizzled with house made raspberry puree and a scoop of vanilla ice cream GF V Bliss Bite No bake cookie made with rolled oats, peanut butter, cocoa, and maple GF V V+

Southern hospitality, Southern cookin’, Southern charm, craft cocktails SOUTH SPOKANE



FIRST COURSE Shaved Cauliflower Salad Capers, radicchio, sultanas, honey yogurt, and brown butter almonds GF V


Roasted Sweet Potato Salad Pomegranate seeds, pistachio, goat cheese, caramelized pear, Banyuls dressing GF V Wedge Salad Chilled iceberg, smoked white cheddar, lardons, cherry tomatoes, crispy fried shallots, creamy dill buttermilk ranch dressing GF SECOND COURSE Smoked Porchetta Winter pickle, shallot jus, savory black lentils, and melted leeks GF Semolina Gnocchi Gruyere, smoked butternut squash, winter pickle, black lentil, and melted leeks V Jambalaya Josper grilled wild-caught prawns, spicy house Andouille sausage, Tasso ham, smoked pork, rice, tomato, red eye gravy GF THIRD COURSE Chocolate Banana Trifle Banana cake, dark chocolate pudding, caramelized bananas, and mascarpone cream V Duck Fat Beignets Creme Anglaise, powder sugar dust and bourbon caramel for dipping Huckleberry Orange Marjolaine Layers of huckleberry Italian buttercream between baked hazelnut meringue, with brown sugar chantilly cream GF V

DRINK LOCAL CFF Warrior Whiskey, apple persimmon shrub, pink peppercorn, lemon, bitters $12


6314 N. Ash St. Menu served Monday-Sunday, 5 pm-9 pm


(509) 321-7051


928 S. Perry St. (509) 535-0536 Menu served Tue.-Fri., 5-9pm; Sat.- Sun. 4-9pm

CEDARS FLOATING RESTAURANT A unique floating restaurant, located on Lake Coeur d’ Alene COEUR D’ALENE




CENTENNIAL RESTAURANT A beautiful place to dine while enjoying riverside ambiance. DOWNTOWN SPOKANE




FIRST COURSE Lobster Bisque Creamy, smooth bisque with lobster, scallops and prawns

FIRST COURSE Bourbon Glazed Steak Flatbread Tender steak with bourbon glaze, sauteed mushrooms and mozzarella cheese

House Smoked Steelhead Trout Lemon-dill cream cheese, red onions, capers on toasted crostini GF

Gorgonzola Salad Mixed greens, Craisins, candied pecans, sliced apples, Gorgonzola vinaigrette, and red onions

Biergarten Steak Skewers Marinated tenderloin beef skewers, grilled medium-rare, topped with green onions and blue cheese crumbles GF SECOND COURSE Cedar Plank Salmon Grilled salmon, tri-color baby garlic potatoes, seasonal vegetables, honey-chipotle sauce GF

Salmon Cakes Crispy on the outside, warm and soft on the inside SECOND COURSE Pork Street Tacos Tender shredded pork braised in traditional Mexican spices, topped with mexi slaw and lime cilantro sour cream. Served with rice.

Steak Oscar Two tender medallions, butter poached crab, béarnaise sauce, garlic mash potatoes, asparagus GF

Seafood Carbonara Shrimp and scallops sauteed with pancetta, mushrooms, onion, cream sauce and penne pasta

Grilled Shrimp Lemon Risotto Grilled shrimp skewer, lemon risotto, Parmesan, butternut squash, collard greens, sage GF THIRD COURSE Huckleberry Ice Cream Sundae Cascade huckleberry ice cream, huckleberry sauce

Black & Blue Beef Medallions Blackened beef tenderloin medallions, Gorgonzola cream sauce, rustic potato garlic mash, seasonal vegetables THIRD COURSE Bread Pudding Housemade baguettes cooked in a custard batter and topped with butter rum sauce

Apple Bread Pudding Apple bread pudding, caramel sauce, vanilla sauce, salted caramel ice cream Chocolate Mousse Chocolate shavings, whipped cream

DRINK LOCAL Northern Cross Amber Ale Produced by Post Falls-based brewery, Selkirk Abbey $5

Chocolate Gianduja Torte Layers of chocolate chiffon, hazelnut mousse, almond praline, and citrus infused creme anglaise Warm Apple Crisp Washington apples, cinnamon streusel, served with a scoop of Häagen-Dazs vanilla ice cream

DRINK LOCAL Riverbank Dry Fly Gin, ginger beer, mint, bitters and lime $8


1514 S. Marina Dr.

(208) 664-2922

Menu served Mon.-Thurs. 4-8:30 pm, Fri. 4-9 pm, Sat. 3-9 pm, Sun. 3-8:30 pm

303 W. North River Dr. (509) 326-8000 Menu served Monday-Sunday, 5 pm-10 pm



Ingredient driven food in a casual environment with city views KENDALL YARDS



FIRST COURSE Avocado Tartine whipped feta, avocado, bacon jam


Brussels Sprouts & Carrots roasted vegetables, raw chocolate spice, honey, soy glaze, walnuts GF V V+ Cauliflower Tartine grilled cauliflower, roasted garlic, olive oil, capers, parsley V V+ SECOND COURSE Vegetable Pho vegetable and mushroom broth, basil, smoked chili sauce, carrots, shallots, radish sprouts, rice noodles GF V V+ Prawn BLT bacon grilled prawns, butter lettuce, tomato vinaigrette, avocado, fried pozole GF Cassoulet smoke andouille sausage, duck confit, braised bacon, cannellini beans, parsley-garlic bread crumbs THIRD COURSE Key Lime Cheesecake ginger graham crust Vegan Chocolate Mousse chocolate, orange juice, avocado GF V V+

Blueberry Beer Ice Cream sweet blueberry swirl in rich beer ice cream GF V

DRINK LOCAL The 2020 Dry Fly Triticale, Iggy’s Ginger Kombucha, orange zest $9


1335 W. Summit Pkwy. (509) 315-8036 Menu served Monday-Saturday, 4 pm-9 pm

Featuring comfort food inspired by American classics WEST SPOKANE




FIRST COURSE Crawfish Étouffée A classic Louisiana dish with a rich and buttery sauce, crawfish, chicken, and jasmine rice

Antipasto Candied prosciutto, aged salami, olives, feta, marinated asparagus, peppers, artichoke hearts, and crostini Smoked Watermelon Caprese Fresh mozzarella, watermelon, heirloom tomato, basil, blood orange balsamic, and Parmesan tuile GF, V SECOND COURSE Filet Mignon Oscar Crab, asparagus and hollandaise with russet potato fondant GF Spanish Paella Saffron infused Valencia rice, sautéed mussels, shrimp, chicken, and chorizo with a bouquet of fresh herbs, tomato, pepper, onion garlic, and broth GF Veal Osso Buco Bone in veal shank atop Fontina polenta with germinate, sage demi-glace and Swiss chard THIRD COURSE Milk and Cookies Cheesecake Chocolate chip cookie crust, mascarpone cheesecake, and Chantilly cream Matcha Cake Olive oil, matcha cake served with our housemade strawberry ice cream GF Passion Fruit Coconut Tart Passion fruit curd, toasted coconut in a buttery tart shell

DRINK LOCAL French 509 Dry Fly gin, lemon juice, honey, sugar cube, Cava with twist $9

4237 S. Cheney Spokane Rd. (509) 624-4182 Menu served Wednesday-Saturday, 5 pm-9 pm


CALLING ALL FLAVOR SEEKERS! Let’s get dipping during Restaurant Week


Locally owned and operated neighborhood “CHEERS” bar & restaurant NORTH SPOKANE




FIRST COURSE Classic Caesar Salad Fresh organic romaine tossed with our housemade Caesar dressing and herbal croutons. Topped with grated Parmesan cheese V Tapas Plate Organic hummus accompanied with Kalamata olives, peppers, cucumbers and feta cheese and served with flatbread V Tomato Basil Soup Roasted tomatoes, fresh garlic and basil thickened naturally with no dairy GF V V+ SECOND COURSE USDA Grilled top Sirloin 6 oz Top Sirloin seasoned and charbroiled to perfection, basted with garlic-shallot butter, served with roasted garlic mashed potatoes or seasonal grilled vegetables GF

Ultimate Stack A creative blend; our five-cheese mac and cheese topped with stuffed meatloaf, drizzled with sweet chili sauce Champagne Chicken 6 oz. airline chicken breast baked and topped with a creamy garlic, mushroom champagne sauce, served with roasted garlic mashed potatoes or seasonal grilled vegetables GF THIRD COURSE Lemon Meringue Pie Martini Warrior Lemon Vodka, Warrior Vanilla Vodka, simple syrup, sour and cream, shaken and served up Bourbon Whiskey Caramel Pecan Coffee Local roaster Tom Sawyers’ Bourbon Whiskey Caramel Pecan Coffee topped with whipped cream GF V Tiramisu A slice of heaven drizzled with iced espresso


An Asian bistro offering authentic Chinese cuisine at Lincoln Heights SOUTH SPOKANE




FIRST COURSE Egg Flower Soup A Chinese soup with wispy beaten eggs in boiled chicken broth. Just right to warm up your stomach.

Hot & Sour Soup A soup with the right combo of spicy and savory, mushrooms, bamboo shoots, tofu, and eggs seasoned with soy sauce and vinegar Miso soup Traditional Japanese style soup with scallions and tofu SECOND COURSE Housemade Dumplings Delicious traditional Chinese dumplings stuffed with savory meat fillings California Rolls A traditional sushi roll with cucumber, avocado and crab Cheese Wontons Creamy cheese fillings wrapped in a wonton THIRD COURSE Kung Pao Chicken Diced chicken wok-fired in a rich dark sauce with celery, onions, carrots, zucchini, water chestnuts and chili pepper Phoenix & Dragon Chicken breast and shrimp combined with fresh vegetables in a light sauce Ma Po Tofu A Sichuan style soft Tofu dish with mushrooms, onion, ground beef in a chili bean sauce

DRINK LOCAL Maryhill Sauvignon Blanc Flavors of honey, Asian pear and crushed coconut with a lively finish $8

DRINK LOCAL Local Craft Beer Iron Goat, No-Li, 12 Strings, River City (14 oz serving) $6 RESERVATIONS RECOMMENDED

801 N. Monroe St. (509) 328-8911 Menu served Monday-Saturday, 5 pm -9 pm

2915 E. 29th Ave. (509) 443-3871 Menu served Monday-Sunday, 11 am-10 pm



Warm hospitality, tranquil ambiance and superior cuisine WORLEY




FIRST COURSE Pan Seared Scallops Seared scallops served with a tomato relish Stuffed Mushrooms Stuffed with sweet Italian sausage, cream cheese and parmesan cheese

See our listing for full menu options


Northwest Salad Mixed greens tossed with Shaver Farms’ Huckleberry Honey Vinaigrette, Washington apples, Oregon cheddar, huckleberries and toasted walnuts SECOND COURSE Mesquite Pork Chop Grilled 14 oz. bone in chop brined in molasses, garlic and star anise served with seasonal chutney, smoky mashed potatoes and seasonal vegetables


Mediterranean Chicken Chicken breast with fresh spinach, capers, Kalamata olives, Feta and tomatoes in a butter-based sauce served over penne pasta


Post a photo of your meal to

and Sysco will donate 5 meals to Second Harvest for each post

Petite Sirloin Steak 7 oz. Northwest Cattle Co. Angus premium beef, grilled over mesquite wood and finished with alder smoked sea salt and marrow butter. Served with smoky mashed potatoes and seasonal vegetable THIRD COURSE Blackberry Chambord Panna Cotta A dome of creamy vanilla panna cotta topped with blackberry Chambord sauce Triple Chocolate Indulgence Chocolate cake, white chocolate mousse and chocolate truffles

Join us for Inlander Restaurant Week! Feb 20-29 315 E. Wallace Ave • CDA, ID RESERVATIONS 208-667-9660 315cuisine.com open tue-sat 3:15-close


Creme Brulee with Grand Marnier Orange cream with a burnt sugar crust

DRINK LOCAL Coeur d’Alene Casino Private Label White Wine $7


Coeur d’Alene Casino 37914 S. Nukwalqu St. (800) 523-2464 x 7550 Menu served Wed.,Thurs. +Sun., 4:30-8:30 pm; Fri-Sat 4:30-9:30 pm

DONATE! Learn about what Second Harvest for local families and how you can support their efforts at inlanderrestaurantweek.com/secondharvest


A Spokane classic for 45 years, great cuisine with amazing river view! DOWNTOWN SPOKANE



FIRST COURSE Broadway Pea Salad Water chestnuts, bacon, creamy pepper dressing GF



Freshest Ingredients whenever possible, and as local as we can get DOWNTOWN SPOKANE



FIRST COURSE Crab Artichoke Dip Dungeness crab, artichoke hearts, crostini GFA


Hearts of Romaine Caesar Housemade Caesar dressing, olive oil croutons, Asiago cheese

Lobster Mac Lobster meat, housemade Spätzle, extra sharp cheddar sauce, topped with bread crumbs

New England Clam Chowder Creamy housemade chowder with bacon bread crumbs SECOND COURSE Roasted Honey Peppercorn Salmon Honey-glazed peppercorn crusted salmon finished with dill, beurre blanc and pickled red onion GF

Housemade Pretzels Housemade pretzels, with hot cheese sauce V SECOND COURSE Tri-Tip Steak Chili rubbed tri-tip, fingerling potatoes, grilled caulilini, topped off with a pickled grape piquillo relish

Rock Salt Roasted Prime Rib Garlic-herb rub, slow roasted all day under a mountain of rock salt and finished with high heat for superior crust

Ahi Tuna Seared ahi tuna, poblano pepper puree, roasted delicata squash, sweet potato hash, and a preserved tomato gel

Oven-Roasted Chicken Dijon Asiago, panko crusted, Yukon mashed potato and wilted spinach with bacon bread crumbs THIRD COURSE Burnt Creme Our signature dessert, rich vanilla custard, caramelized sugar crust, fresh berries

Pappardelle Pasta Housemade pappardelle pasta with wild mushrooms, and seasonal vegetables, golden raisins tossed in a brandy butter sauce V THIRD COURSE Pot De Creme Chocolate/coffee cream layered, vanilla custard, fresh whipped cream, housemade biscotti

Key Lime Pie Housemade with Nellie and Joe’s Famous Key West Lime Juice, graham cracker crust

Bread Pudding Rum raisin bread pudding with caramel pecan ice cream and fresh whipped cream

Amaretto Chocolate Mousse Decadent chocolate mousse with a hint of Amaretto topped with whipped cream

Creamsicle Cupcake Orange cake, vanilla cream cheese frosting, crème anglaise

DRINK LOCAL No-LI Brewhouse Local seasonal brew $6

DRINK LOCAL Dry Fly Manhattan Dry Fly barrel aged Manhattan $10


621 W. Mallon St.

(509) 328-5965


Menu served Sun. 3pm-8pm; Mon.-Thurs. 4:30pm-9pm, Sat. 3pm-8pm

913 E. Sharp Ave. (509) 487-2937 Menu served Sun.-Thurs., 4:30-8 pm; Fri.-Sat., 4:30-9 pm



Chef made tacos with fine dining technique, craft cocktails and beers DOWNTOWN SPOKANE




FIRST COURSE Elote Bowl Roasted corn, cumin and smoked paprika crema, scallion, jalapeno, shishito peppers, crispy pickled onion V Queso Fundido Creamy Asadero and sharp cheddar cheese dip with house made chorizo sausage, shishito chile, preserved tomato salsa and tortilla chips GF Bay Scallop Ceviche Tostada Marinated in chile, lime and cilantro with pickled red onion, marinated cucumber, serrano chile and leche de tigre GF SECOND COURSE Taco Meal Choice of any two tacos with a side of rice and black or pinto beans Any Karina’s Bowl Any taco meat over rice and beans, guacamole, xni pec, cotija, crema, cilantro- chips or fresh tortillas Any Three Tacos Pick your three favorites THIRD COURSE Churros Cajeta caramel or chile-chocolate dipping sauce V Horchata Panna Cotta Almond horchata custard, chile mango coulis, candied almond, whipped cream GF, V Chile Chocolate Atole Mexican drinking chocolate served with hazelnut wedding cookie and Mezcal whipped cream V

DRINK LOCAL Bellwether Brewing Cochinito Lager An amber lager with lime notes $6

Casual family dining using family recipes. Gluten-Free. Vegan. Keto. NORTH SPOKANE




FIRST COURSE The Ultimate Cheeseball A blend of four different cheeses, lots of fresh garlic and herbs served with toasted baguette slices. Keto option available. GF V

Inlander Restaurant Week / Feb 20-29 From Seafood Pho to Matchamisu, you’ll love our take on authentic Asian cuisine.

Gorgonzola Fries Hand cut french fries topped with housemade Gorgonzola sauce, green onions, balsamic reduction and a drizzle of honey. GF V Bahn Mi Our tender pork or seasoned jackfruit topped with housemade pickled veggies, spiced aioli, and cilantro. Keto option available. GF V V+ SECOND COURSE Breakfast for Dinner Chicken Fried Steak smothered in our housemade sausage gravy served with seasoned home browns and an over-easy egg. Keto option available. GF Coconut Curry Lasagna Warm curry cream sauce layered between lasagna noodles with roasted veggies or chicken. GF V V+

Sweet Potato Gnocchi Housemade sweet potato and masa gnocchi smothered in a delicious sauce with parsnips and red onion. GF V V+ THIRD COURSE Lemon Tart A delicious layered lemon dessert with toasted marshmallow, lemon curd and a cookie crumble. GF

The Inlander’s Top 5 events for the weekend - delivered to your inbox every Friday


French Silk Mousse Light and fluffy sugar-free mousse studded with salted candied almonds, raspberry gel and ganache. Keto option. GF Salted Caramel Tart Shortbread crust with salted caramel custard, whipped coconut cream and vegan caramel sauce GF V V+

DRINK LOCAL Townshend Purple Table Wine $22 bottle COUNTER SERVICE

10 N. Post St., Suite 14 (509) 474-9618 Menu served Mon.-Thurs., 11 am-9 pm Fri.-Sat., 11am-10pm


521 E. Holland Ave, Menu served Monday-Sunday, 11 am- 7 pm

(509) 413-1739

Promote your event! advertising@inlander.com


COLLECTIVE KITCHEN PUBLIC HOUSE Upscale pub featuring 51 craft draft beers COEUR D’ALENE




FIRST COURSE Coeur d’Alene Greens Spring greens, toasted almonds, goat cheese, housemade huckleberry vinaigrette GF V Bacon-wrapped Figs Berry sauce, balsamic glaze, charred goat cheese GF Housemade Soup Three daily selections GF V V+ SECOND COURSE Chicken Cordon Bleu Housemade served with Yukon gold mashed potatoes, seasonal vegetable, Dijon cream sauce Bistro Steak 7 oz butcher’s cut, loaded Idaho baked potato, seasonal vegetable, red wine demi-glace Tortellini Pasta Fresh seasonal vegetables, spinach, housemade pesto cream, Parmesan bread V THIRD COURSE Rotating Cheesecake Check for our daily selection served with berry sauce, vanilla cream V Warm Chocolate Brownie Housemade brownie, warm chocolate, vanilla ice cream V

DRINK LOCAL Colter Creek Syrah A true gem from Idaho $7

Call us to Make your Inlander Restaurant Week Reservations




FIRST COURSE Street Taco Trio Three tacos: tri-tip steak, chicken and green chile, and black bean and sweet potato all served in De Leon corn tortillas GF Fried Avocado Deep fried avocado slices topped with corn and black bean salsa and drizzled with chipotle ranch V

Hummus Platter Traditional and sun-dried tomato hummus topped with feta cheese and served with pita bread, cucumber slices, carrots, and roasted garlic. Vegan by request GFA V+A

SECOND COURSE Wild Mushroom Tri-Tip Steak Wild mushroom-rubbed Certified Angus Beef tri-tip steak served with garlic mashed potatoes Huckleberry Salmon Sustainably-sourced Alaskan Sockeye salmon grilled to medium, topped with huckleberry compound butter and served with lemon-thyme risotto

Raspberry Lemon Tart Lemon-infused pastry tart filled with raspberry puree and topped with lemon curd and fresh raspberries V

Open Daily for Lunch & Dinner

Pot de Crème Rich and creamy chocolate custard topped with candied mint leaves and white chocolate GF V

208.758.7770 • vineandolivecda.com 2037 N Main St, Coeur d’Alene, ID (IN RIVERSTONE) WINE BAR

Healthy gourmet food for veggie-loving Cosmics and meat-loving Cowboys

Marinated Portobello Mushroom Burger Marinated portobello mushroom grilled and served with roasted bell pepper coulis, Swiss cheese, and arugula on a Tuscan bun served with Cowboy (steak) Fries V THIRD COURSE Huckleberry Cheesecake Housemade huckleberry cheesecake on a graham cracker crust topped with huckleberry compote V

Creme Brûlée Vanilla custard, sugar crust, berry sauce, vanilla cream V




DRINK LOCAL Smoked Cranapple Shandy Kettlehouse Cold Smoke and North Idaho Cider Cranapple with apple $6

501 E. Sherman Ave. (208) 930-4762 Menu served Monday-Sunday, 11 am-9 pm

CURRENT KITCHEN Regionally sourced scratch food POST FALLS




FIRST COURSE Deep Fried Biscuits and Gravy deep fried biscuit dough filled with country gravy/ blood orange jam V Crispy Cauliflower curry/ tamarind chutney/ smoked almonds GF, V Duck Spring Rolls chili lime/ radish/ sesame SECOND COURSE Bone in Bacon mac & cheese casserole/ braised greens

MiMi brisket burger/ shoulder bacon/ candied bacon/ white cheddar/ pea shoots Dan Dan Noodles 5 spice pork/ spicy sesame/ candied peanuts/ cilantro THIRD COURSE Sweet Corn Ice Cream chicken cracklin/ maple/ butter caramel


Coeur d’Alene 412 W. Haycraft Ave. (208) 277-0000 Menu served Monday-Sunday, 4 pm-8 pm Spokane - Riverpark Square 822 W. Main Ave. Menu served Monday-Sunday, 4 pm-9 pm

(509) 381-3333


Chocolate Donuts apple curry sugar/ vadouvan caramel V Chai Ice Cream mochi cotton candy/ puffed rice GF, V

DRINK LOCAL @ 6 & 7’s Earl Grey infused Dry Fly gin/ tonic/ cucumber $8

restaurant week @cochinitotaqueria cochinitotaqueria.com (509) 474-9618



414 E. First Ave. Menu served Monday-Sunday, 4 pm -9 pm

(208) 773-1611

Search by restaurant, region, cuisine, or price.




Spokane’s authentic German pub and eatery NORTH SPOKANE


Voted best Mexican food in Spokane!




FIRST COURSE Bratwurst Housemade sausage served with stone ground and dijon mustard GF



FIRST COURSE Chicken Tortilla Soup Hearty chunks of tender chicken breast in a rich chicken broth and topped with tortilla strips, fresh avocado, shredded cheese and sour cream

Soft Pretzel Fresh baked pretzel stick served hot with sweet mustard and a creamy cheese sauce V

Shareable Guacamole Fresh avocados blended with chopped tomatoes, onions, cilantro and lime juice

German Speciality Salad Fresh mixed greens, beets, cucumber balsamic dressing and housemade German potato salad SECOND COURSE Chicken Cordon Bleu Breaded chicken breast stuffed with ham and Swiss cheese then baked and topped with creamy mornay sauce. Served with rice and house veggies.

House Salad Tomatoes, black beans, tortilla strips, cotija cheese, onions and sliced avocados all in a bed of romaine lettuce. Choose from ranch dressing or chipotle ranch dressing SECOND COURSE Carne Asada Plate Grilled to perfection skirt steak with your choice of flour or corn tortillas. Served with rice and refried beans on the side

Schweinebraten Tender smoked bone-in pork roast with peppercorn sauce served with garlic mashed potatoes and house veggie

Mahi Mahi Taco Plate Grilled mahi mahi topped with cabbage, pico de gallo and a creamy chipotle sauce. Served with rice and refried beans on the side

Sauerbraten Roast beef marinated in a red wine seasoning brine and slow roasted. Served with spaetzle and red cabbage THIRD COURSE Apfel Strudle Thin pastry baked with apples, walnuts and raisins served hot with whipped cream and cinnamon

The Fajitas Grilled chicken or skirt steak with seasoned and grilled onions, green and red peppers. With your choice of flour or corn tortillas. Served with rice and refried beans on the side THIRD COURSE Tres Leche Cake Light sponge cake soaked in our sweet three milk mixture

Tuxedo Truffle Mousse Cake Marbled short cake layered with creamy vanilla and chocolate mousse German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass

Flan Rich and creamy caramel custard Churros Cream filled, lightly fried, and tossed in cinnamon and sugar

DRINK LOCAL Barili Red’ass Red A light Malbec, award-winning blend with a double gold medal, Seattle Wine Awards, 2019 and a gold medal, Cascadia Wine Competition, 2019 $10

DRINK LOCAL Jalapeño Cucumber Cocktail Dry Fly Vodka, muddled cucumbers and jalapeños, sweet and sour, fresh lime juice, and garnished with a cucumberr $8.99


1812 W. Francis Ave. (509) 326-2214 Menu served Monday-Sunday, 4 pm-Until closing


Comfortable, family dining at the water’s edge on Coeur d’Alene Lake COEUR D’ALENE




FIRST COURSE Bacon Spinach Salad Fresh spinach salad topped with brie cheese, apples, ginger spiced pecans, applewood smoked bacon, served with a berry vinaigrette GF Chef Ron’s New England Style Clam Chowder Chef Ron has been making this classic at Dockside for over 20 years

Soup of the Day A different and fresh soup made from scratch daily by our culinary experts SECOND COURSE Herb Roasted Garlic Shrimp Large butterflied shrimp oven roasted, topped with casino butter and served with St. Maries, . e food E Idaho, rice and seasonal vegetables GF OUS ratch-mad AP H


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(509) 863-9591

North Spokane 10208 N. Division Menu served Monday-Sunday, 11 am-9pm

(509) 822-7907

South Hill 2718 E. 57th Ave. Menu served Monday-Sunday, 11 am-9pm

(509) 381-5540



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Gluten-Free Chocolate Cake A decadent and rich chocolate cake that’s also gluten-free GF

DRINK LOCAL No-Li Brewhouse Seasonal Rotator $6

rry S nday-Sun S. Pe 1004 served Mo Menu


Coeur d’Alene Resort 115 S. Second St. (208) 666-5799 Menu served Monday-Sunday, 11 am-Until closing

Hours Available

Hours listed are the times the threecourse Inlander Restaurant Week menu is served (some menus are available at dinner and lunch!)

Counter Service

At these locations, order and pay for your meal at the counter, and then head to your table and enjoy!




Local. Seasonal. Fresh. NORTH SPOKANE




FIRST COURSE Caesar Salad romaine, grilled lemon, garlic confit, Parmesan crisp, Caesar dressing GF Chef’s Daily Soup made with the freshest ingredients Crispy Pork Belly house kimchi, citrus maple glaze, apple relish GF SECOND COURSE Braised Beef Pappardelle fresh pasta, Gorgonzola cheese, port wine reduction, fried leeks Chicken Marsala sautéed cremini mushrooms, Marsala cream sauce, seasonal vegetables, house potatoes, fried leeks Grilled King Salmon cilantro-lime rice, yellow curry, fresh mango salsa, micro greens GFA THIRD COURSE House Beignets dusted in confectioner’s sugar and served with bourbon caramel and seasonal jam V Chocolate Almond Pot de Crème rich chocolate custard, topped with sea salt GF Lemon Blueberry Bread Pudding served with vanilla bean ice cream, bourbon caramel V


DRINK LOCAL Warrior Sling Shot Locally distilled gin, lemon vodka, elderflower, fresh lemon $10

Salt Cod Brandade Whipped potato and salt cod croquette, fried golden brown, with Salsa de Almendras, sherry vinegar gel, and candied lemon SECOND COURSE Confit Duck Cassoulet Savory braised white beans, tender veggies, shredded duck confit, Andouille sausage, house bacon, breadcrumbs GFA Pasta Carbonara Housemade pancetta, Pecorino Romano, Parmesan Reggiano, soft poached then deep fried egg. Can be ordered as a vegetarian option. Skirt Steak Tender sous vide skirt steak, lime infused couscous with red bell pepper, roasted baby carrots, Spanish salsa verde. GFA THIRD COURSE Baked Alaska Chocolate sponge cake, coffee ice cream, toasted Swiss Meringue V


415 W. Main Ave, #102 (509) 863-9501 Menu served Mon.-Thurs., 5-10 pm; Fri.- Sat., 5 pm-midnight





Featuring fresh pasta, pizza & desserts in a casual, cozy atmosphere DOWNTOWN SPOKANE




FIRST COURSE Buffalo Mac and Cheese Bites Buffalo mac and cheese stuffed with house-smoked bleu cheese crumbles, panko crusted and golden fried. Served with ranch

FIRST COURSE Smoked Salmon Tortellini Fresh-made tortellini filled with house-smoked sockeye salmon and tossed in a lemon and butter sauce

Tri-Pepper Wings Habanero, ghost chili and poblano pepper sauce over wings

Flatbread Topped with pancetta, mushrooms and fresh mozzarella GFA

Fried Pickles Served with Cajun dipping sauce SECOND COURSE Double-Decker Burger 8 oz Country Natural Beef patty, red and green bell pepper, onion, chipotle aioli, peppercorn steak sauce, house-breaded crispy jalapeño, served between cheddar grilled cheese sandwiches, with a side of pepper jack fondue and EPIC fries

Caesar Salad Fresh romaine tossed with Caesar dressing, Parmesan cheese and housemade croutons; anchovies upon request. GFA SECOND COURSE Braised Oxtail Fettuccine Braised oxtail tossed with housemade fettuccine and Parmesan cheese GFA

Braised Short Rib Carbonara Cavatappi pasta, sous vide beef short rib, pancetta, egg, Parmesan, herbs, served with garlic buttered crostini Crusted Ahi Tostada Cashew crusted ahi, sriracha and wasabi pearls, cabbage slaw with citrus sesame vinaigrette and soy sauce dust THIRD COURSE Apple Tart à la mode Apple compote, butter tart shell, vanilla bean ice cream “Elvis Cake” Banana cake, peanut butter cream cheese mousse, chocolate ganache Triple Chocolate Mousse Cake White, milk and dark chocolate Bavarian layers, flourless chocolate cake, raspberry sauce

DRINK LOCAL No-Li Brewhouse Born and Raised IPA $6


Butter Lettuce Salad Crisp and slightly tart Granny Smith apple, shaved Gouda, candied walnuts, tossed with an apple cider vinaigrette GF V



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FIRST COURSE Moroccan Glazed Lamb Skewers Marinated and sous vide lamb, flame grilled with bell peppers, red onions, and baby carrots. Finished in the oven with a flavorful Moroccan glaze. GF

3315 W. Northwest Blvd. (509) 323-1600 Menu served Tuesday-Sunday, 4 pm-9 pm

The ultimate sports bar experience

Delivered to your inbox every Thursday


DRINK LOCAL DFLB Warrior Vodka, Aquavit, lemon, honey, yogurt $12

Join us for Restaurant Week!



Coconut Ice Cream With dulce de leche, and a pink himalayan salt dark chocolate wafer GFA V

Make your reservation today and

2501 N. 4th St. Cd’A, ID


Blood Orange Panna Cotta Traditional Italian cooked cream, flavored with blood orange, topped with delicate almond Tuile, and cocoa nib crunch GFA V

TASTE NORTHWEST FRESH! 208.765.2555 • sataybistro.com

Swank, upscale American diner and liquor bar

Northern Quest Resort and Casino 100 N. Hayford Rd. (509) 481-2122 Menu served Monday-Sunday, 4 pm-Until closing

Scallops Pan seared scallops on a bed of almond and spinach risotto with white wine syrup GF Sirloin Grilled sirloin with a Madeira wine demi glace and caramelized onion bread pudding THIRD COURSE Chocolate Hazelnut Semifreddo A traditional Italian frozen dessert! GF Lemon Raspberry Tiramisu Lemon mascarpone custard layered with raspberry soaked sponge cake and white chocolate shavings Peanut Butter Cheesecake Napoleon Peanut butter cheesecake separated by thin layers of tempered chocolate GF

DRINK LOCAL Myropa Red Our custom red wine made for us by Coeur d’Alene Cellars $10


125 S. Wall St. (509) 455-4051 Menu served Monday-Sunday, 5 pm -Until closing



New American cuisine DOWNTOWN SPOKANE



FIRST COURSE Blue Cheese Mousse cacao, frisée, honey, preserved tomato, hazelnut, potato crisp GF V


Pork Belly pistachio, anchovy butterscotch, parsnip, roasted pearl onion, bitter greens GF Carrot Mousse brown butter powder, carrot top chimichurri, garlic confit, bread crumbs V SECOND COURSE Chicken Thigh Roulade harissa, potato parsnip mash, baby arugula Ribeye smoked beet purée, farro, charred roasted onion, broccoli sprout GF Mushroom Cous Cous Risotto crimini, pickled mushrooms, manchego, thyme oil, greens, pine nuts GF V THIRD COURSE Chocolate Cake mousse, crumble, syrup, maldon V Grapefruit Sorbet pink peppercorn, coconut cream, toasted coconut GF V V+ Affogato Toasted marshmallow ice cream GF

DRINK LOCAL The Hidden Mother Brewery Ask your server about seasonal offerings $6

A modern take on classic Asian food AIRWAY HEIGHTS




FIRST COURSE Smoked Salmon and Crab Cone House-smoked salmon with a crab-infused cream cheese, served in a savory cone with purple rain microgreens

Fresh and Authentic ASIAN CUISINE

Togarashi Pork Bao Togarashi seasoned pork belly with pickled vegetables, served in a steamed bao bun with micro cilantro Gochujang Chicken Wings Marinated and fried chicken wings, tossed in a gochujang sauce SECOND COURSE Seafood Pho House-made broth with calamari, mussels, clams and shrimp. Served with bean sprouts, Thai basil, jalapeños, lime and cilantro Plum Ginger Stir-Fry Yakisoba noodles with wok-fried broccoli, onions, carrots, water chestnuts, bell peppers and chili japones, tossed in a plum ginger sauce. Choice of chicken or beef Fai’s Almond Chicken Tempura-battered chicken with housemade almond sauce and sliced almonds. Choice of fried or steamed rice THIRD COURSE Coconut Pineapple Ice Cream Coconut pineapple ice cream topped with caramel sauce and toasted coconut Matchamisu (Green Tea Tiramisu) Chocolate sponge cake, matcha mascarpone mousse with a white chocolate ganache Five-Spice Chocolate Crème Brûlée Caramelized and garnished with fresh fruit

DRINK LOCAL Latah Creek Winery Huckleberry d’Latah $7


225 W. Riverside Ave. (509) 474-1262 Menu served Mon.-Thurs. 5-9 pm; Fri.- Sat. 5-10 pm

Northern Quest Resort and Casino 100 N. Hayford Rd. (509) 481-6602 Menu served Monday-Sunday, 4 pm-Until closing



Family owned and operated SPOKANE VALLEY


FIRST COURSE Fried Ravioli Sausage stuffed, breaded and deep fried



Bruschetta Garlic toast with Roma tomatoes, garlic, fresh basil and spices Bowl of Minestrone Tomato based with vegetables SECOND COURSE Deep Seafood Al Mare Seafood medley tossed in our homemade spicy marinara with spaghetti Vegetable Lasagna Broccoli, spinach, peas, carrots, mozzarella and ricotta cheese layered and baked to perfection with Alfredo sauce Twins Alfredo and Meat Sauce with Meatball Our homemade Alfredo and meat sauce on top of spaghetti and served with one meatball THIRD COURSE Spumoni Ice Cream Chocolate, cherry and pistachio ice cream Creme Brulee Cream custard finished with sugar reduction Apple Tart with Vanilla Ice Cream Baked apple tart topped with vanilla ice cream and finished with caramel

DRINK LOCAL Latah Creek Merlot Smooth and velvety, with notes of blackberry and plum $8

Authentic Italian cuisine prepared fresh daily NORTH SPOKANE




FIRST COURSE Minestrone Soup Tomato based with vegetables, made fresh daily


Our food is your next big craving

House Salad Tomatoes, red onions, black olives, and pepperoncinis on top of fresh cut lettuce served with your choice of dressing Bruschetta Garlic toast topped with Roma tomatoes, garlic, fresh basil, olive oil and spices finished with a balsamic vinegar reduction and Parmesan SECOND COURSE Chicken Manicotti Three ricotta-stuffed noodles topped with garlic herb chicken and Alfredo Vegetable Lasagna Peas, carrots, broccoli, spinach, ricotta and mozzarella cheese layered and baked to perfection and topped with our Alfredo sauce Deep Seafood Al Mare Shrimp, clams, mussels, and calamari tossed in our spicy marinara sauce THIRD COURSE Spumoni Chocolate, cherry and pistachio flavored ice cream Apple Tart Apple tart topped with vanilla ice cream and caramel sauce Strawberry Waffle Sweet waffle topped with vanilla ice cream and strawberry sauce

DRINK LOCAL Latah Creek Chardonnay Lingering tastes of mango and lime $8

Award-Winning Cuisine Live Music • Vibrant Bar • Fireplace Lounge 209 Lakeside 208.664.8008 SEASONSOFCDA.COM

11204 E. Sprague Ave. (509) 928-2303 Menu served Monday-Sunday, 3 pm -9 pm

3022 N. Division (509) 325-7443 Menu served Monday-Sunday, 11 am -9 pm




An unmatched selection of craft beer paired with exceptional pub fare POST FALLS




FLAME & CORK WOOD FIRED PIZZA Family owned authentic wood fired pizza restaurant in Hayden HAYDEN




FIRST COURSE Pub Greens Balsamic vinaigrette, dates, pickled red onion, cashews GF V V+

FIRST COURSE Mixed Green Salad Mixed greens, crispy pancetta, goat cheese, red onions, and figs tossed in a honey vinaigrette GF

Daily Soup Selection Ask your server for today’s choices

Charcuterie Chef’s choice of two cured meats and two cheeses served with a housemade baguette and sweet and spicy mustard and bacon jam

Chicken Cicerones Spicy chili glazed cabbage GF SECOND COURSE Chicken Cordon Bleu Served with mashed potatoes, seasonal vegetable, Dijon cream Asian Plum Ribs With Jasmine rice stir fry, seasonal vegetable Eggplant Parmesan Prepared with housemade tomato sauce, linguini pasta, Parmesan V THIRD COURSE Rotating Seasonal Cheesecake Fresh berry sauce, whipped cream Tempura Snickers Golden fried and served with vanilla ice cream and whipped cream Tempura Oreos The classic cookie fried golden, served with vanilla ice cream and whipped cream

DRINK LOCAL Mick Duff’s Brewing Company Irish Red Head $6

Meatballs Three house made pork meatballs in marinara sauce topped with mozzarella GF SECOND COURSE Gluten-free Margarita Pizza Fresh mozzarella, basil, tomatoes, and red sauce on housemade gluten-free dough GF V

Chicken Fettuccine Chicken, mushrooms, and onions served in a housemade white sauce with fettuccine noodles deglazed in white wine Sausage Wood Fired Pizza with Pesto Housemade fennel sausage, red onions, green peppers, olives, mozzarella and pesto sauce finished with cherry tomatoes and feta. GFA THIRD COURSE Cinnamon and Honey Gelato Housemade cinnamon and honey gelato GF V Chocolate Chunk Brownie Scratch-made milk chocolate chunk brownie served with housemade chocolate sauce and whipped cream GF Cheesecake with Lemon Sauce Double layer cheesecake with lemon sauce GF

DRINK LOCAL Mad Bomber Booby Trap Blonde Delicious beer made right down the street $6


306 N. Spokane Street, Suite K Menu served Monday-Sunday, 4 pm-9 pm

(208) 981-0444


Traditional French cuisine with a modern twist in a casual setting POST FALLS




FIRST COURSE French Onion Soup Gratinée My mom’s recipe of onion soup, a little sweeter than usual and topped with raclette cheese tartine

Steak Tartare House ground RR Ranch beef served raw with its traditional seasonings and served with pomme gaufrette GF Figs and Blue Cheese Flatbread Armenian flatbread spread with fig jam, Brush Creek blue cheese from Deary, Idaho, and candied walnuts V SECOND COURSE Pork Cheeks à la Bourguignonne Braised Duroc pork cheeks in a rich red wine sauce served with baked polenta, glazed Brussels sprouts and rillons de Loire bacon GF BREAKFAST/LUNCH/DINNER | LATE NIGHT DINING | WEEKEND BRUNCH ECLECTIC MENU | TWO HAPPY HOURS DAILY FROM 3-6PM AND 9PM-CLOSE 50% OFF BOTTLES OF WINE ON WEDNESDAYS & SUNDAYS LADIES NIGHT THURSDAYS | SATURDAY & SUNDAY BLOODY MARY BAR PRIVATE DINING/BANQUETS/COURTYARD PATIO DINING FIRST WEDNESDAY WINE TASTING & ART EXHIBITION LIVE ROCKIN’ BLUES MUSIC ON FRIDAY & SATURDAY NIGHTS

Chicken Truffles Grilled natural airline chicken breast served over ravioli filled with a mushroom duxelle in an Italian summer truffles cream sauce Roasted Smoked Salmon House cured and smoked Canadian king salmon served over a caramelized sauerkraut, creamy risotto and a sauce au poivre GF THIRD COURSE Sorbet and Cookies Housemade lemon sorbet served with a couple of coconut Parisian macarons filled with pineapple curd GF, V

8592 N. Government Way (208) 635-5836 Menu served Tuesday-Saturday, 5 pm-9 pm


Italian inspired long course meals featuring housemade pasta DOWNTOWN SPOKANE


FIRST COURSE Salad citrus. root vegetable. chicory. duck confit. GF, V



Grilled Octopus charred scallion. white bean. pickled green tomato. GF Prawn Cocktail smoke. bellwether vinegar. celery. GFA SECOND COURSE Mezza Luna Stuffed Pasta ricotta. speck. hazelnut. V Tagliatelle lamb and beef ragout. pecorino. GFA Gnocchi roasted chicken broth. brown butter. THIRD COURSE Smoky Steak potato. carrot. GF White Fish marcona. beldi olive. onion. GF Pork Loin turnip. winter squash. wheat berries. GFA

DRINK LOCAL The Hidden Mother Brewery smoked red ale. $6

Cheesecake Lavender scented cheesecake with a gingersnap crust and topped with Fleur de Sel spices rhubarb compote GF Black Forest Cake Classic chocolate cake filled with cream and black cherries finished with a chocolate glaze V

1100 N. Sullivan Rd . Spokane Valley . 509.922.6252 . maxatmirabeau.com Open Mon-Thurs 6AM - 1AM | Fri & Sat 6AM - 2AM | Sun 6AM - Midnight

Connect with us!


DRINK LOCAL Wallace Brewing 1910 Black Lager A light and smooth black lager with a hint of coffee and a touch of dark chocolate $3.25 RESERVATIONS RECOMMENDED

4365 Inverness Dr. (208) 777-7600 Menu served Monday-Saturday, 5 pm-Until closing


404 W. Main Ave. (509) 315-4613 Menu served Tuesday-Saturday, 5 pm -10 pm

Join us for Inlander Restaurant Week OPEN SUN - THURS 8AM - 9PM FRI - SA 8AM - 10PM HAPPY HOUR M - F 2PM-5PM


Inlander Restaurant Week $22 Vegetarian/Vegan Menu $33 Omnivore Menu


Food fashioned of remembrance of nostalgic items with a modern twist DOWNTOWN SPOKANE




FIRST COURSE Pea Salad Tillamook sharp white cheddar, smoked bacon, sunflower seeds, and green onions Devils on Horseback Bacon wrapped dates, stuffed with toasted almonds GF

Roasted Asparagus Salad Kale, roasted asparagus, Reggiano, bacon, shaved red onion, cherry tomatoes, white balsamic vinaigrette SECOND COURSE Mediterranean Mac Lemon and herb shrimp, roasted asparagus, red peppers, and green onions in a white cheddar sauce Portobello Philly Sliced and marinated portobello mushrooms, vegan cashew cheese sauce, onion jam, and bell peppers on a Doughlicous hoagie Southwest Chicken & Waffles Spicy fried chicken, savory cheddar and herb waffle, gravy aioli, andouille poblano hash, sweet peach cabbage slaw THIRD COURSE Vegan Cheesecake Bites Cheesecake bites, seasonal sauce, lattice cookie crumble V+ Banana Pudding Meringue cup, adult banana custard, banana chips, vanilla cookie, rum infused caramel sauce Southern Belle Cocktail Port Wine, Bourbon, Coffee Liqueur, Cream

DRINK LOCAL Iron Goat Brewery Pale Ale $6





FIRST COURSE Dr. Pepper Beef & Bacon Chili Our housemade Dr. Pepper Chili is a perfect mix of savory, sweet and spicy. Topped with cheddar cheese and green onion.

Pesto Chicken Club Salad Housemade Pesto Ranch dressing, balsamic glaze, cheddar, provolone, onions, tomato and croutons piled on our fresh greens V Ramen Almond Salad Fresh shredded cabbage tossed in our tasty sesame ginger dressing. Finished with a crunchy mix of ramen, almonds and minced garlic V SECOND COURSE Giant Italian Sausage Corn Dog We take our locally made Italian sausage and cover in it our housemade Italian style corn dog batter. Served with your choice of dipping sauce Heritage Mac Supreme Two locally sourced beef patties, housemade hash browns, double American cheese, bacon, Chipotle Ketchup, special sauce all on a brioche bun Portobello Veggie Sandwich A marinated portobello mushroom, artichokes, roasted red peppers, pepper jack cheese and pesto aioli piled on a ciabatta bun and baked to perfection. You’re welcome vegetarians. V THIRD COURSE Chocolate Chunk Cookie Dough Skewers No bake chocolate chunk cookie dough on a skewer drizzled in chocolate sauce V Cheesecake Skewers Cheesecake skewer with a graham cracker crust drizzled with a strawberry reduction Local Tap Beer Choose between one of our eight local tap beers

DRINK LOCAL Dry Fly Gold Rush Dry Fly Wheat Whiskey, honey and lemon, served on the rocks $9 RESERVATIONS RECOMMENDED

EatCentralFood.com • (509) 315-8036

110 S. Monroe St. (509) 309-3698 Menu served Monday - Sunday, 4 pm-Until closing

122 S. Monroe St. (509) 863-9235 Menu served Monday-Sunday, 4 pm-Until closing



Classic comfort food with a twist















imply TUNNING three local home builders talk contemporary kitchen design 28 1/23/20 5:12 PM

February/March edition on Inlander stands now 52 INLANDER RESTAURANT WEEK 2020




FIRST COURSE Rabbit Country Pate Pistachio, berries, greens

Fourth Street Chili Beef/pork hearth fired chili with smoked sour cream, aged cheddar and pickled onions

Deviled Duck Egg pickled green peppercorn, kewpie mayo, bonito, chive, wild salad greens, duck fat vinaigrette SECOND COURSE Wild Boar vegetable hash, aji verde sauce, sprouts


PNW Cassoulet Chicken confit, white bean and pork ragout, Andouille étouffée, crispy lentils and duck fat biscuit crumble GFA



FIRST COURSE Honey Wedge Salad Honey gem lettuce, Brush Creek Blue Cheese, honey pickled cucumbers, bacon lardons, chopped hard boiled eggs and a Ramp Ranch dressing GF

Shrimp Hush Puppies Crispy shrimp hush puppies with caramelized onion aioli, sweet pickled chiles and freeze dried corn SECOND COURSE Honey Miso Pacific Cod Hearth roasted Pacific cod glazed with honey miso served with kimchi fried rice and Sunomono


Elevated campfire cuisine

Wild Mushroom Risotto Roasted wild mushrooms over creamy risotto with aged Parmesan, crispy Brussels sprouts and a black truffle beurre blanc GF, V THIRD COURSE Carrot Cake Sundae Warm carrot cake, spiced walnut brittle, whipped sour cream and cream cheese ice cream V

Duck Liver Mousse pickled mustard seeds, chervil, sweet preserved grapes

Turkey Tostada sweet potato, charred Brussels, burnt rosemary thyme butterscotch/gravy Wild Mushroom Cassoulet beans, pickled mushroom, rosemary THIRD COURSE Toasted marshmallow graham cracker ice cream, cocoa Bread Pudding candied apple, whipped buttermilk Cookie Dough Bon Bons

DRINK LOCAL The Hidden Mother Brewery Ask your server about seasonal offerings $6

Honey Gingerbread Doughlicious’ Honey Gingerbread Cake with dulce de leche and honey salt V Winter Citrus Tart Citrus tart, blood orange creme anglaise, candied orange chips and citrus supremes V

DRINK LOCAL Sunflower Aviation Gin, Lemon, St. Germaine, Gran Gala and Bitters $12

317 Sherman Ave. 208-930-1514 Menu served Monday-Sunday, 4 pm-Until Closing

225 W. Riverside Ave. Suite B (509) 919-3378 Menu served Sun-Thurs, 5-10pm; Fri.-Sat. 5-midnight


Craft beer and a refined food menu in a relaxed brewery atmosphere DOWNTOWN SPOKANE





A lively, regionally inspired Italian restaurant BROWNE’S ADDITION




FIRST COURSE Bacon and Corn Chowder Applewood smoked bacon, Yukon potatoes, heavy cream, smoked paprika and chives

FIRST COURSE Crispy Chickpea Crepe Roasted cauliflower olive tapenade, red pepper coulis, and herb oil GF, V+

Charred Brussels Sprouts Spicy bean paste, toasted peanuts, chili oil, cilantro, lime GF, V+

Ricotta and Spinach Dumplings Brown butter, sage, and Parmesan cheese V

Bruschetta Hot coppa, mama Lil’s peppers, goat cheese, balsamic, Italian parsley SECOND COURSE Yellow Curry with Roasted Vegetables Yellow curry with roasted carrots and fingerling potatoes, jasmine rice, toasted sesame and fresh herbs GF, V+

Tuna Crudo Lemon gremolata, roasted garlic oil, arugula, and fennel crackers SECOND COURSE Pan Seared Sole Creamy gruyere potato, bay shrimp and sweet pepper bisque sauce, baby carrots, and frisee GF

Meatloaf and Potatoes Rosemary and garlic meatloaf with whipped Yukon potatoes, brown gravy with crimini mushrooms, chive Chili Verde Braised pork shoulder in a roasted green chili sauce, white rice, toasted pumpkin seeds, cotija and cilantro THIRD COURSE Beer Float A scoop of vanilla ice cream with your favorite beer or soda Goat Cheese Cheesecake Crustless with goatmeal stout caramel, fleur de sel Spiced Brownie with Ice Cream Callebaut chocolate, warm spices, vanilla ice cream

DRINK LOCAL Buzzsaw McThunder IPA Juicy IPA with tropical and citrus flavors $6

Grilled Pork Tenderloin Parmesan chive potato soufflé, wild mushroom marsala sauce, and braised lacinato kale GF Crispy Tofu Piccata Lemon caper sauce, braised lacinato kale, roasted carrot and raisin rice V THIRD COURSE Italia Tiramisu Italian trifle, mascarpone, lady fingers, espresso Chocolate Eclairs Orange chocolate custard and chocolate ganache Raspberry Sorbet Housemade almond biscotti GF

DRINK LOCAL Alps Coffee Chocolate hazelnut liqueur, Roast House americano, cream $12



1302 W. Second Ave. (509) 474-0722 Menu served Monday-Sunday, 4 pm-9:30 pm

144 S. Cannon St. (509) 459-6000 Menu served Tuesday-Saturday, 5 pm-Until closing



Spokane’s premier dining experience DOWNTOWN SPOKANE




FIRST COURSE House Salad Mixed greens, fresh tomatoes, housemade Parmesan vinaigrette and croutons Caesar Salad Traditional Caesar salad with housemade dressing

Minestrone Soup Housemade with carrots, onions, celery, potatoes, zucchini, garlic, kidney beans, spinach and bacon SECOND COURSE Clams over Linguine Steamed in butter, wine, prosciutto, tomatoes, herbs and garlic Spaghetti & Sausage Carbonara A white wine Alfredo sauce with bacon, garlic, shallots, egg, asiago and Romano cheeses and our famous Italian sausage Italian Sausage Ravioli Spicy sausage, served with marinara or creamy Gorgonzola THIRD COURSE Tiramisu Ladyfingers soaked in espresso, Kahlúa, Baileys and rum with layers of dark chocolate and mascarpone sweet custard Spumoni An Italian favorite with chocolate, cherry and pistachio ice cream The Godfather A chocolate ganache brownie with caramel, white chocolate, whipped cream and vanilla ice cream

DRINK LOCAL No-Li Amber Draft Beer $5

Spokane’s Legendary BarbeCUE

American-style barbecue meets sports bar NORTH SPOKANE




FIRST COURSE Texas Twinkies Brisket and cream cheese stuffed jalapenos, wrapped with bacon, and glazed with pecan whiskey honey sauce

Never LEave Hungry East


2315 N. Argonne Rd. 924-9600 Open at 11am daily TheLonghornBBQ.com

7611 W. Sunset Hwy 838-8372 Breakfast at 6:30am BBQ starts at 11am


JJ’s Scotch Egg Soft boiled egg wrapped in sausage then breaded and fried to a golden brown. Served with a barbecue aioli dipping sauce Smoked French Onion Soup Slow smoked onions cooked in a rich beef broth then topped with a crouton and melted provolone cheese SECOND COURSE Smoked Prime Rib Garlic and herb crusted smoked prime rib hand cut to 8 oz. servings accompanied with garlic mashed potatoes and seasonal vegetables Pork Belly Crab Mac House smoked pork belly and roasted poblano peppers in a rich cheese sauce, finished with Dungeness crab Smoked Short Ribs Slow smoked and braised beef short ribs glazed with a huckleberry habanero sauce and served with garlic mashed potatoes and seasonal vegetables THIRD COURSE Brandied Berry Trifle White cake topped with brandied berries and pastry cream, finished with flavored whipped cream Irish Car Bomb Brownie A stout-infused brownie with a whiskey caramel drizzle and Irish cream flavored whipped cream Creme Brulee Shooters Three different flavors of smooth custard topped with caramelized sugar shards and fresh berries

DRINK LOCAL Perry Street Rotator Rotating seasonal offerings from Spokane’s beloved Perry Street Brewing $6 RESERVATIONS RECOMMENDED

113 N. Bernard St. (509) 363-1210 Menu served Sun.-Thurs. 4:30-9 pm; Fri.-Sat. 4:30-10 pm


8801 N. Indian trail Rd. Suite B Menu served Monday-Sunday, 4 pm-9 pm

(509) 467-4267

3 COURSE MENU | $22 2104 N. Pines Rd | Spokane Valley 509.290.5484 | blackpearlspokane.com INLANDER RESTAURANT WEEK 2020 53



A unique dining experience featuring fresh, flavorful cuisine NORTH SPOKANE




American updated traditional menu, craftmade cocktails & over 100 wines SOUTH SPOKANE

Tom Kha Soup Mushrooms, onions, tomatoes, lemongrass, galangal, kaffir leaves and lime juice in a coconut milk soup. Options: Tofu or Chicken GF V+

Classic Wedge Salad Crisp iceberg lettuce wedge, Lighthouse Chunky Blue Cheese Dressing topped with Gorgonzola crumbles, bacon bits and diced Roma tomato GF

Crispy Duck Salad Organic mixed greens with deep-fried duck, cashew nuts, pineapple, green apples, tomatoes, red onions, mint, with a tamarind dressing and roasted chili paste

Laguna Sweet French Onion Soup Laguna twist on a classic, using local Northwest sweet onions, French baguette crouton, Swiss and Parmesan cheeses melted on top GFA SECOND COURSE Bowl of Balls (Lamb meatballs that is...) Tender lamb meatballs, red wine marinara sauce with roasted red peppers topped with goat cheese GF

Chiang Mai Pork Curry Try Kunis’ mom’s recipe with slowcooked pork marinated with Hinlay powder, red curry paste, ginger, and red onions GF Hurricane Tilapia Crispy tilapia filet topped with a green curry sauce and Rhizome, green peppercorns, Thai eggplant, Thai Basil, and green beans GF THIRD COURSE Fried Thai Bananas Thai Bananas coated with coconut flakes and topped with a caramel sauce. GF, V+ Black Rice Pudding Sweet black rice topped with coconut milk GF, V+

Vegemania Lasagna al Fredo Layers of pasta, mixed fresh veggies and five cheeses, baked to perfection V Filet Mignon & Shrimp The most tender of all steaks and grilled shrimp served with sauteed mushrooms, honey glazed carrots and French mashed potatoes GF THIRD COURSE Hot Apple Pie Sundae Sliced Washington apples, cooked with sugar and spice paired with ultra premium ice cream and Ghirardelli’s caramel with whipped cream GFA Chocolate Semifreddo Italian for semi-frozen, think chilled, lite and creamy mousse that is ALL chocolate ALL the time. GF

Sweet Sticky Rice with Thai Custard Steamed sticky rice with sweet coconut milk served with Thai custard GF, V

Godiva Chocolatetini Not your Father’s Ovaltine! Liquid luxury for YOU. Not too sweet just right, sip your dessert in style. GF, V

DRINK LOCAL Stewardship Red A medium body True American Red beer by Big Barn Brewing $6

DRINK LOCAL 12 Strings Brewery BDG A pint of 12 Strings beer done good (BDG) $5


101 E. Hastings Rd., Suite A and B (509) 290-5993 Menu served Tue.-Fri., 11am-2pm & 4:30-9pm Sat. 11am - 9pm, Sun. 11am - 8pm


Upscale quaint, farm-to-table cuisine, extensive wine list & spirits! SOUTH SPOKANE



Caesar Salad Romaine, Parmesan Reggiano, crisp cheese crouton and creamy garlic house dressing GF

per person

craft cocktails, local foods, breakfast, lunch and tapas.

317 E SHERMAN AVE • (208) 930-1514 54 INLANDER RESTAURANT WEEK 2020


FIRST COURSE Grilled Octopus Salad Endive, radicchio, chickpea, Castelvetrano olives and mint GF



FIRST COURSE Spinach Artichoke Dip Tender hearts of artichoke, baby spinach, creamy melted cheeses, hint of garlic GF, V

SECOND COURSE Peanut Sauce Delight Steamed zucchini, broccoli, carrots, and spinach topped with our special house peanut sauce. Options: crispy tofu, crispy chicken or steamed chicken GF V+



FIRST COURSE Thai Grilled Pork Skewered pork marinated with Thai spices and served with a spicy tamarind sauce GF




Bistro Salad Spring greens, Gorgonzola, figs, toasted almonds and house balsamic vinaigrette GF, V SECOND COURSE Pork Saltimbocca Prosciutto, fresh sage, potato fingerlings, shallots and jus GF Braised Oxtail Housemade gnocchi, pearl onions, stewed tomato and shaved Parmesan Manila Clams Housemade linguine, garlic, fennel, leeks and lemon THIRD COURSE Bucket of Love Ancho chili chocolate muffin, fresh raspberry and Chantilly cream GF, V Ricotta Beignets Chocolate fondue V Lemon Tart Whole blackberry marmalade and Chantilly cream V

DRINK LOCAL High Falutin’ Warrior Gin, grapefruit, Lillet, St. Germain, and Cava $14


4241 S. Cheney Spokane Rd. (509) 838-8338 Menu served Monday-Sunday, 5 pm-Until closing


2013 E. 29th Ave. (509) 448-0887 Menu served Monday-Sunday, 4 pm -8 pm

DRINKS &DINNER CHEERS! Pair your meal with locally made beer, wine, cider and spirits. You’ll find 45 LOCAL wineries, breweries, cideries and distilleries featured on Inlander Restaurant Week menus.


Serving Texas ’Pit’ Barbecue in the Spokane area since 1956! BARBECUE




FIRST COURSE Longhorn German Sausage Bites Our very own German Sausage Bites, served with Longhorn Barbecue Sauce GF Hog Wild Street Tacos Pulled Pork, coleslaw, cilantro corn and black bean salsa, topped with crispy onion strings Texas Nachos Baked Potato, seasoned, fried and topped with Texas Chili, cheese and onions GFA SECOND COURSE Longhorn Rib Platter Longhorn’s famous ribs on one platter, baby backs, St. Louis style and rib tips. Comes with barbecue beans and cornbread GF Sweet Barbecue Chicken Hind Quarters Chicken hind quarter, seasoned, glazed with our sweet baste. Served with your choice of sideboard. GF Steak and Ribs 8 oz Top Sirloin, aged and cut in-house, served with two St. Louis rib bones. Comes with baked potato and Longhorn butter mix GF THIRD COURSE Chocolate Chip Sundae Chocolate chip cookie, topped with vanilla ice cream, hot fudge, whipped cream and cherry V Country Cobbler Fruit filling, mixed with cinnamon and sugar, topped with a buttery crust V Silk French Cheesecake Cheesecake drizzled with your choice of caramel or raspberry drizzle V

Italian institution in downtown Spokane for over 30 years. FREE dinner parking DOWNTOWN SPOKANE




FIRST COURSE Caesar Salad Traditional Caesar tossed with our homemade dressing and topped with fresh Parmesan Calamari Slightly coated with house seasonings and served with fresh aioli

Garlic Bread Luigi’s bread topped with garlic butter and cheeses. Served with marinara. SECOND COURSE Chicken Dijon Saltimbocca Chicken breast with slices of prosciutto ham, sage, and provolone cheese. Braised in white wine. Sardinia Old Fashioned Spaghetti Bacon, onions, garlic, and wine sautéed with ground pork and link sausage and simmered in marinara sauce Pesto Gnocchi Gnocchi tossed with Italian pesto of basil, pine nuts, garlic, and Parmesan. Smothered with tomatoes. THIRD COURSE Tiramisu An elegant and rich layered Italian dessert Huckleberry Cheesecake Topped with huckleberry sauce Tortoni Ice Cream Homemade ice cream with toasted almonds, cherries, amaretto and dark chocolate

DRINK LOCAL Basil Martini Your choice of Dry Fly Gin or Dry Fly Vodka $10

DRINK LOCAL No Li Rotating Handle Tap handle dedicated to one of Spokane’s most popular breweries $6.50



245 W. Main Ave. (509) 624-5226 Menu served Monday-Sunday, 4 pm-Until closing


Spokane Valley 2315 N. Argonne Rd. Menu served Monday-Sunday, 4 pm-9 pm


Airway Heightys 7611 W. Sunset Hwy. Menu served Monday-Sunday, 4 pm-9 pm


Eat.Drink. Play. Pair your Inlander Restaurant Week dinner with one of our Top 10 recommended events! InlanderRestaurantWeek.com/Events

The most amazing Mac and Cheese dishes of all time NORTH SPOKANE




FIRST COURSE Deep Fried Mac and Cheese Balls Bacon mac and cheese breaded and deep fried to perfection, smothered in our bacon cheddar sauce and served with chipotle for dipping



Bacon Wrapped Jalapeños Poppers Freshly chopped jalapeños stuffed with cream cheese and wrapped in jalapeño bacon, deep fried to perfection House Salad Your choice of a spring mix, tossed with cheddar jack, tomato, croutons or a Caesar salad mixed with romaine, Parmesan and croutons V SECOND COURSE Lobster Mac and Cheese Mac and cheese grilled with buttery lobster, gruyere, and asiago GFA Smoked Brisket Mac and Cheese Bacon mac and cheese grilled with smoked brisket, smoked gouda and barbecue sauce GFA Spinach Artichoke Mac and Cheese Mac and cheese grilled with spinach artichoke dip GFA, V THIRD COURSE Huckleberry Lemon Cheesecake Locally made huckleberry lemon cheesecake Strawberry shortcake bites Mini shortcakes topped with, strawberries and whipped cream. Chocolate Mousse Our delicious house made Chocolate Mousse served with strawberry slices and shaved chocolate. GFA

DRINK LOCAL One Tree Lemon Basil Cider Delicious lemon flavored cider with a hint of basil $6


415 W. Hastings Rd. (509) 474-1336 Menu served Monday-Sunday, 4 pm-Until closing

¡DELICIOSO! OPEN MON-SAT 11AM-9PM • SUN 11AM -6PM NORTH SPOKANE 822-7907 • 10208 N. Division SOUTH HILL 381-5540 • 2718 E. 57th GU DISTRICT 863-9591 • 1801 N Hamilton INLANDER RESTAURANT WEEK 2020 55



An incredible array of delectable dishes, always flavorful and fresh AMERICAN



FIRST COURSE House Salad Fresh greens, diced pears and crunchy Grape Nuts with your choice of dressing. V

Caesar Salad Romaine lettuce, shredded Parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request. Soup of the Day Signature soups made from scratch daily. SECOND COURSE Buffalo Mack N’ Cheese Fajita chicken, bleu cheese crumbles, spicy Buffalo sauce, breadcrumbs and penne in a classic cheese sauce. Ol’ Prospector Half pound all-beef burger packed with nuggets of golden cheddar and smoky bacon, topped with smoked Gouda. Served on a brioche bun with a side of fries. Fish & Chips Deep fried sweet and spicy breaded fresh cod. Served with fries, house coleslaw and tartar sauce. THIRD COURSE Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisin and cream cheese frosting. Mack Lovin’ Gooey chocolate chip cookies 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, dusted with sea salt.

DRINK LOCAL No Li Brewhouse Born & Raised IPA $5

Tue-Fri 11:30-Close

Authentic Italian handmade from scratch daily NORTH SPOKANE


FIRST COURSE Homemade Minestrone Soup Handmade meatballs, carrots, tomatoes, green beans, celery and Acini Di Pepe pasta House Salad Romaine lettuce with cucumbers, olives and fresh Asiago. Served with your choice of dressing. GF, V Homemade Mozzarella Sticks Fresh mozzarella hand breaded and deep fried to perfection V SECOND COURSE Lasagna with Vodka Sauce Choose from Crab Lasagna layered with crab, mozzarella, ricotta, parmesan, asiago, béchamel sauce, smothered in Jerry’s Vodka Sauce or Four Cheese Lasagna layered with mozzarella, ricotta, parmesan, asiago, pomodori sauce, smothered in Jerry’s Vodka Sauce V Homemade Papa Joe’s Handmade egg noodles with your choice of: our homemade meatballs or Italian sausage and your choice of: marinara or Jerry’s meat sauce GFA Osso Buco Pork shank sautéed in olive oil, spices, wine, mushrooms, onions, and marinara, baked and served to perfection. Served with a side of Spaghetti with your choice of marinara, meat sauce, or Alfredo. GFA THIRD COURSE Tiramisu Italian dessert made with delicate ladyfinger cookies, espresso, mascarpone cheese, Marsala wine, rum and cocoa powder White Chocolate Raspberry Cheesecake Classic cheesecake swirled with raspberry and white chocolate, topped with whipped cream Spumoni Ice Cream Chocolate, cherry, and pistachio... an Italian classic! GF

Sat-Sun Brunch 9am-2pm

DRINK LOCAL Barili’s Backdoor Reserve A red wine blend on tap, made exclusively for Mamma Mia’s $7

Sat-Sunday Supper 4pm-Close


420 W. Francis Ave. Menu served Monday-Sunday, 4 pm-9 pm

Come see our DOWNTOWN LOCATION NOW OPEN in river park square!

9 od USE tch-made fo $ P HO er and scra

t be TA s on crafItalian” ICAN Voted ERN “Best AMER focu LANTood pub with a


year after year!



rry nday-Su S. Pe 1004 served Mo Menu

NORTH • 509-484-4500 | RIVER PARK SQUARE • 509-315-4175

tomatostreet.com 56 INLANDER RESTAURANT WEEK 2020


South Spokane 2910 E. 57th Ave. (509) 315-9466 Menu served Monday-Sunday, 11 am-close


Coeur d’Alene 405 W. Canfield Ave. Menu served Monday-Sunday, 11 am-close

(208) 772-5111


North Spokane 9225 N. Nevada St. Menu served Monday-Sunday, 11 am-close

(509) 413-1043


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gluten free options available




GF - Gluten Free GFA - Gluten Free Available V - Vegetarian V+ - Vegan or Vegan Available Hours Available

Hours listed are the times the threecourse Inlander Restaurant Week menu is served (some menus are available at dinner and lunch!)

(509) 467-7786

Your local tap house and gastropub




FIRST COURSE Acorn Squash Chips Crispy acorn squash chips served with champagne gastrique, and maple aioli GFA Palouse Lentil Soup Hearty Palouse lentil soup with Andouille sausage, peppers and onions

Deviled Eggs Stuffed with a creamy classic yolk filling. Garnished with bacon, spiced honey, parsley and served with house pickles SECOND COURSE Lamb Burger Housemade lamb burger patty, brioche bun, lemon aioli tossed arugula, tzatziki and tomato jam Nashville Hot Chicken Sandwich Our signature Nashville hot chicken breast brined and marinated in hot sauce, on a brioche bun with mayo, house pickles and crispy lettuce Vegetarian Enchiladas Shaved cauliflower, black bean, shallots and jack cheese with our red enchilada sauce and cilantro V THIRD COURSE Belgian Waffle Ice Cream Sundae Baked Belgian waffle served with vanilla ice cream and salted caramel sauce House Cheescake Ask for today’s selection Cherry Bomb Old Fashioned Warrior Cherry Bomb Bourbon, orange bitters and orange peel

DRINK LOCAL Maryhill Winery Pinot Gris or Red Blend $7

Counter Service

At these locations, order and pay for your meal at the counter, and then head to your table and enjoy!

3011 S. Regal St. (509) 279-2671 Menu served Monday-Sunday, 4 pm-Until closing


Spokane’s only ’Best of Award of Excellence’ - Wine Spectator Magazine!




FIRST COURSE “MAX” Greek Salad romaine hearts, cucumber, red onion, bell peppers, Kalamata olives, artichoke hearts, ripe tomato, feta cheese, fresh oregano, sherry vinaigrette, Kalamata crostini GFA, V


A unique, interactive dining experience created by the art of Fondue! DOWNTOWN SPOKANE




FIRST COURSE Loaded Baked Potato Cheddar Cheese Fondue Cheddar cheese blend, our Green Goddess, garlic and wine seasoning, potatoes, bacon and scallions GFA VA

Red Shrimp & Mango Ceviche avocado, lime juice, cilantro, fried carrot and parsnip curls GF

Buffalo Wisconsin Trio Cheese Fondue Fontina, Butterkäse and Gorgonzola cheeses with white wine, sherry, scallions and a kick of buffalo sauce! GFA VA

Mussels Chardonnay with Grilled French Baguette garlic, shallots, arugula, roasted tomato, cream, saffron oil GFA SECOND COURSE Bison Meatloaf with Smoked Tomato Jam wild mushroomMadeira demi glace, Yukon gold mashed potato, fennel roasted buttered carrots

Spinach Artichoke Cheese Fondue Fontina and Butterkäse melted with fresh spinach, artichoke hearts and garlic. Ask your server to spice it up with fresh jalapeños! GFA VA SECOND COURSE Caprese Salad Field greens topped with fresh mozzarella, vineripened tomatoes and fresh basil, with a balsamic glaze GF V VA

Mojo Verde Spanish Steak patatas bravas with chorizo, escalivada vegetables, mojo roja GF

California Salad Baby salad greens, Roma tomatoes, candied pecans and gorgonzola with raspberry walnut vinaigrette GF V VA

Butternut & Wild Mushroom Ravioli housemade, aged Parmesan, cream, fresh thyme, toasted pine nuts V THIRD COURSE Bananas Foster Cheesecake caramelized banana spiced rum sauce, nutmeg whip V

Caesar Salad Romaine lettuce, Parmesan cheese, croutons and Parmesan-dusted pine nuts, tossed with Caesar dressing GFA THIRD COURSE Meat Lover’s Fondue Filet Mignon, roasted garlic-crusted chicken, spicy Thai teriyaki sirloin, andouille sausage GFA

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

The Coastal Fondue Spicy Cajun tuna, shrimp, Atlantic salmon, chef-selected ravioli GFA

Pots de Crème with Dark Chocolate & Espresso toasted almond cappuccino foam, candied orange zest GF, V

The Vegetarian Fondue Artichoke Hearts, vegetable polpettes, onion rings, mushroom caps, chef-selected ravioli

DRINK LOCAL Warrior Manhattan Warrior’s Cherry Bomb Bourbon, sweet vermouth, orange and chocolate bitters $10.90

Sharing the

craft foods we LOVE t. to ea


DRINK LOCAL Huckleberry Lemon Drop Martini Citrus Vodka paired with Spokane’s own Warrior Huckleberry Vodka, huckleberry puree from North Idaho, lemon and sour $10



1100 N. Sullivan Rd. (509) 922-6252 Menu served Monday-Sunday, 12 pm-10 pm

707 W. Main Ave. (509) 926-8000 Menu served Mon.-Thurs. 4-9 pm; Fri. 4-10 pm; Sat.11 am-10 pm, Sun. 11 am-9 pm



Your neighborhood restaurant and sports headquarters SOUTH SPOKANE




FIRST COURSE Fried Pickles Lightly breaded and fried dill pickle spears served with sriracha ranch V

Taco Skins Baby red potatoes, halved, topped with fajita seasoned tenderloin, pico de gallo, cotija cheese and finished with cilantro lime sour cream Bacon Cheddar Croquettes Potatoes mixed with crispy bacon, cheddar cheese, and green onion, breaded with panko and deep fried to crisp. Served with a side of housemade smokey ranch SECOND COURSE Chili Bourbon Steak Chile seasoned 8 oz sirloin char-grilled to your liking with a brown sugar bourbon butter Alaskan Pescado Three corn tortillas stuffed with a red cabbage cilantro slaw, avocado, and Alaskan beer battered cod, drizzled with a spicy lime sauce, cotija cheese and garnished with a lime wedge Olive Oyl’s Cajun Chicken Sandwich Spicy breaded chicken, sliced dill pickles and spicy cajun sauce on brioche bun THIRD COURSE Chocolate Layer Cake Chocolate layer cake with hazelnut chocolate sauce Mocha Tini Warrior Coffee Vanilla Vodka, chocolate and cream. Shaken and served up. River City Beer Glass of River City Brewing’s beer

DRINK LOCAL River City Brewing Ask for your server about seasonal offerings $5.50



Inlander Restaurant Week Reservation (208) 457-3610

120 E 4th Ave Post Falls, ID 83854

Tastes from the PNW blended with the cooking styles of the Far East NORTH SPOKANE




FIRST COURSE Fresh Green Beans Spicy, Thai-style sautéed beans in a soy sauce glaze with chopped garlic and chili paste GFA, V

Big Island Wings Chicken wings tossed in a spicy and tangy sauce. Served with ranch dressing. Wasabi Shrimp Cocktail Giant prawns served cold with a very hot cocktail sauce containing wasabi, lime juice and a hot chili sauce SECOND COURSE Spicy Caramel Ginger Chicken Bowl Deep-fried chicken breast topped with a sweet chili caramel ginger sauce, garnished with crushed peanuts and served with rice and our Asian slaw GFA Mushroom Beef Beef tenderloin stir-fried with mushrooms and other fresh vegetables Burmese Shrimp Noodle Spicy hot noodle dish flavored with coconut milk, cilantro, thyme, pineapple, lemon, lime, garlic and hot chilies THIRD COURSE White Chocolate Huckleberry Cheesecake Cheesecake made locally, drizzled with local huckleberry sauce Red Velvet Cake Layered red velvet cake served with world famous Ghirardelli chocolate sauce Poppyseed Rum Cake Layered poppyseed cake and buttercream rum frosting

DRINK LOCAL Huckleberry Cider Perfectly fruity and not overly sweet, One Tree’s Huckleberry hard cider is well-balanced and refreshing $6


5517 S. Regal St. (509) 443-9123 Menu served Monday-Sunday, 4 pm-Until closing

4750 N. Division St. (509) 483-1500 Menu served Monday-Sunday, 11 am-Until closing



A friendly local hangout featuring scratch cooking and craft cocktails NORTH SPOKANE




Takoyaki Octopus pancake, served with Japanese style barbecue sauce, aioli and red pickled ginger SECOND COURSE Veggie Ramen Fresh ramen noodles, served with bok choy, broccoli, carrots, corn, mushrooms, and sesame oil in a soy miso based soup, topped with cilantro and green onions GFA, V+

Champagne Custard A champagne custard topped with boozy berries. GF

reservations highly recommended



Wings Dry rubbed wings tossed in your choice of barbecue, sweet Asian, or locally owned Booey’s Buffalo Hot Sauce. Served with carrot sticks and choice of dressing. GF

Rustic Veggie Biscuit Pot Pie Stacked with peas, carrots, onions, celery, garlic, kale and chickpeas. Topped with a flaky biscuit. V THIRD COURSE Gluten-Free Brownie Chocolatey gluten-free brownie served with housemade whipped cream and chocolate sauce. GF

290-5993 • 101 E Hastings Rd Suite A & B, Spokane

ASIAN FIRST COURSE Edamame Steamed soy beans with sea salt GF, V+

Berry, Feta & Honey Flatbread Artisan style flatbread layered with local seasonal fruit, feta cheese, and Walla Walla caramelized onions. Topped with fresh basil and honey drizzle. GFA, V


Serving up the best ramen in Spokane

FIRST COURSE Steamer Clams Clams steamed in a garlic herb compound butter, shaved fennel and reduced in white wine and absinthe. Garnished with a grilled lemon and crostinis. GF

Pigs in a Blanket Sonnenberg sausage and cream cheese wrapped in a puff pastry. Served with Cougar Gold cheese sauce and sweet hot mustard. SECOND COURSE Tri Tip Dip Tri tip steak served with Walla Walla caramelized onions, Swiss cheese and a horseradish cream sauce atop a freshly baked ciabatta roll. Served with your choice of a side. GFA

Join us for Inlander Restaurant Week $ 22


Gyoza (Pork or Veggie) Pork or veggie-filled dumplings with black vinegar prepared steamed or pan fried (your choice)

Tonkotsu Ramen Fresh ramen noodles, barbecue pork, soft boiled egg, corn, bean sprouts, nori (seaweed), fish cake, inari, with pork bone soup boiled for 15 hours and topped with green onions Chicken Teriyaki Rice Bowl Grilled chicken served with sweet teriyaki sauce, broccoli, carrots on the side THIRD COURSE Vanilla Crepe Cake Vanilla crepe cake served with whipped cream and green tea powder Cream Puff Served with chocolate syrup and whipped cream Daifuku Green tea mochi stuffed with sweet red bean filling GF, V+

DRINK LOCAL Iron Goat Brewery Trashy Blonde $5

Housemade Brownie A gooey housemade brownie topped with Skrewball Whiskey whipped cream and caramel sauce.

DRINK LOCAL Dry Fly Pelican Old Fashioned Dry Fly Cask and Release Series is a straight wheat whiskey aged in Pelican Brewing barrels. Showcasing Skidmore Alchemy Orange Bitters to give you a smooth and flavorful Old Fashioned. $10

706 W. Garland Ave. (509) 279-2054 Menu served Monday-Sunday, 3 pm-Until closing

O’DOHERTY’S IRISH GRILLE Spokane’s Irish-American Pub for the past 29 years DOWNTOWN SPOKANE




FIRST COURSE Irish Stew A steaming cup of our beef and sausage stew, simmered slowly with hearty vegetables GFA

Mozzarella Sticks Hand dipped mozzarella wedges served with marinara sauce

Aut hen tic, fam ily rec ipes to mak e you feel at hom e!

Patty’s Scottish Egg A hard boiled egg wrapped in sausage and deep fried. Served with spicy mustard. GF SECOND COURSE Galway Meatloaf Housemade classic meatloaf served with white cheddar mashed potatoes ladled with brown gravy and a side of seasonal vegetables Hooligan & Hannigan Spokane’s favorite Reuben sandwich! Tender, slow-cooked corned beef, warm sauerkraut and melted Swiss cheese topped with 1000 Island dressing on grilled Rye Bread. Guinness Fish & Chips Alaskan Pollock fillet, dipped in our Guinness beer batter and deep fried. Served with our classic O’Doherty’s french fries and tartar sauce THIRD COURSE O’Doherty’s Irish Coffee Our twist on a Irish Coffee! Irish Cream and Honey Whiskey liqueur in hot 4 Seasons coffee topped with whipped cream Traditional Bread Pudding Traditional Irish dessert served with warm Celtic whiskey cream sauce

Classic Italian Dishes

Dubliner Chocolate Torte Our decadent dark chocolate torte served on a raspberry compote drizzled with a chocolate ganache GF


DRINK LOCAL O’Danaghers Hibernian Whiskey Dry Fly’s limited release American Hibernian Whiskey $9.15

North Division 325-7443 | 11204 East Sprague 928-2303 FerrarosFamilyItalian.com

525 W. Spokane Falls Blvd. (509) 747-0322 Menu served Monday-Sunday, 11:30 am-9 pm

Weekly Dinner Specials all day | Free Spumoni Ice Cream with Dinner



North Spokane 9602 N. Newport Hwy. (509) 467-0292 Menu served Monday-Sunday, 11 am-Until closing Downtown Spokane 818 W. Sprague (509) 290-5763 Menu served Monday-Sunday, 11 am-Until closing

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OVAL OFFICE BISTRO American bistro with a European flare POST FALLS




FIRST COURSE Calamari Crispy, delicious and served with lemon aioli GF

Artichoke Pesto Dip Baked and served with naan bread V House Salad Mixed greens, tomatoes, red onions, Gorgonzola with raspberry vinaigrette V SECOND COURSE Cioppino Don’t miss out on our famous seafood stew! GF

Fine dining casual, relaxed environment DOWNTOWN SPOKANE




FIRST COURSE Asparagus Salad with Champagne Saffron Vinaigrette Asparagus blanched and chilled served on a bed of Arcadian greens with Saffron infused Champagne Vinaigrette GF, V+ Parmesan Croquettes Cheesy, roasted-garlic Yukon potatoes, fried with a crunchy panko breading served with a bacon aioli

Gangster Steak Angus New York steak served with creamy mushroom-Gorgonzola sauce. We Love Steak! Grilled Halibut Grilled and served with jalapeño-lime butter sauce GF THIRD COURSE Lemon Cheesecake All the lemony goodness you can handle! Creme Brûlée The perfect blend of espresso and love Heidini Martini Put the lime in the coconut... and have fun!!

DRINK LOCAL Liberty Lake Wine Cellars Tahija Merlot $7 glass / $25 bottle

Chef’s Soup Prepared daily by one of our talented chefs SECOND COURSE Filet Mignon Lili Petite 4oz. filet mignon, truffle mushroom duxelle, potato Anna served with a Cognac-Madeira demi glace. GF Prime Pork Ribeye Coriander rubbed and pan seared pork ribeye, butternut squash risotto, toasted pepitas, sage cream sauce and a cranberry gastrique



Seafood Cioppino Clams, shrimp, mussels, Chinook salmon and calamari stewed in a fire-roasted tomato-white wine sauce GFA THIRD COURSE Creme Brulee Housemade Caramel, crème anglaise and fresh berries GF Apple Crisp Washington apples, cinnamon streusel, Haagen Dazs vanilla ice cream Chocolate Ganache Torte Chocolate ganache, whipped cream, Oreo crust and fresh berries

DRINK LOCAL Arbor Crest Chardonnay Full-bodied with rich and concentrated fruit $9



620 N. Spokane St. (208) 777-2102 Menu served Monday-Sunday, 3 pm -11 pm

The Historic Davenport Hotel 10 S. Post St. (509) 789-6824 Menu served Monday-Sunday, 5 pm -Until closing



Family owned restaurant with an emphasis on quality food and service SOUTH SPOKANE




FIRST COURSE Palouse Wedge Baby iceberg lettuce topped with fresh tomatoes, blue cheese crumbles, bacon bits, zesty fried garbanzo beans, served with a tomato basil vinaigrette

Fried Pickles Zesty pickle spears, Havarti cheese, wrapped in a wonton wrapper, deep fried served on a bed of spring mix with side of Cajun dipping sauce Caprese Flat Bread Fresh mozzarella, tomatoes and basil on a brick oven fired flat bread SECOND COURSE Lamb Chop Lamb lollipops marinated in fresh rosemary and thyme, served with Cougar Gold mashed potatoes and grilled asparagus Nacho Burger Taco seasoned burger patty, crushed blue tortilla chips, lettuce, and salsa ranch topped with pepper jack queso. Served with a side of housemade fries Baked Mac n Cheese Cavatappi pasta, Cougar Gold sharp white cheddar, shoulder bacon lardons, and blistered tomatoes topped with panko bread crumbs THIRD COURSE Apple Tart Fresh baked apple tart topped with a cinnamon caramel sauce and whipped cream White Chocolate Truffle Three white chocolate Champagne truffles paired with candied strawberries Cinnamon Bread Pudding Housemade bread pudding topped with a cinnamon raisin glaze and a scoop of vanilla ice cream

American cuisine with foreigner flavors LIBERTY LAKE




FIRST COURSE Bowl of Pasta Perfect start to a meal ! Angel hair pasta with lots of sage butter Parmesan cheese V Gorgonzola Lamb Burgers One of our signature small plates! Served with tangy red cabbage slaw GF

No Damn Lettuce Salad Tomatoes, cucumbers, red onions, fresh basil and housemade olive-oil lemon dressing. So fresh! GF, V+

SECOND COURSE Will Barron Steak Rib eye steak grilled to perfection and served with creamy pepper corn steak sauce, garlic asparagus and potato croquettes GF Chicken Dijon Parmesan-panko crusted chicken breast pan seared and served with rich and creamy Dijon sauce Chilean Sea Bass Marinated and grilled to perfection THIRD COURSE Lemon Cheesecake Homemade goodness Espresso Creme Brûlée Lorraine’s Bling Bling Skrewball Peanut Butter Whiskey, hazelnut espresso vodka and cream. The perfect martini to finish with!

Sourcing everything regionally with an emphasis on sustainability for the future.

DRINK LOCAL Big Juicy IPA Bright citrus and tropical fruit hop aromas lead the way in this IPA from No-Li Brewhouse $5

DRINK LOCAL Pineapple Mule Warrior Pineapple Vodka muddled with fresh lime, ginger beer $7 RESERVATIONS RECOMMENDED

2912 E. Palouse Hwy. (509) 309-2966 Menu served Monday-Sunday, 4 pm-Until close


1400 W. Meadowwood Ln. (509) 891-7790 Menu served Monday-Sunday, 11 am -11 pm

Join us for Restaurant Week 6314 N Ash Street • Spokane


wander in for...




POST STREET ALE HOUSE Scratch made pub fare






FIRST COURSE Beer Cheese Soup Waddell’s Highlander Scottish Ale, bacon, and cheese... say no more! Fried Prawn Cocktail Five lightly breaded and fried large prawns served with lemon and housemade beer-infused cocktail sauce and topped with a horseradish foam Beer Battered Steak Bites A full half pound of sliced shoulder tenderloin beer battered and fried served with a spicy Monterey Jack cheese dipping sauce SECOND COURSE Beef Medallions and Shrimp Scampi Grilled beef medallions topped with shrimp Scampi and a drizzle of cream sherry hollandaise sauce served with bacon green beans and cream cheese mashed potatoes GF Pork Osso Bucco with a Stout infused Sundried Tomato Sauce Braised double bone pork shank smothered in a stout infused sundried tomato sauce served with bacon green beans and cream cheese mashed potatoes Shrimp and Artichoke Carbonara Linguine noodles tossed in a shrimp and artichoke Chardonnay cream sauce served with a side of bread GFA THIRD COURSE Local Pint Choose a pint from one of six local breweries on tap









FIRST COURSE French Onion Soup Slow-cooked caramelized onions in a rich beef broth topped with a fresh crouton and a gooey house cheese blend.

Grilled Wedge Salad Artisan romaine flash-grilled and served with cherry tomatoes, red onion, blue cheese crumbles and candied bacon. Served with housemade blue cheese dressing GF Baked Brie Gooey cheese wrapped in a puff pastry topped with a seasonal compote and served with a toasted baguette V SECOND COURSE Al Capone Burger The burger that made us famous! Coffee infused beef, served on an Alpine Bakery brioche bun, topped with lettuce, tomato, onion, candied bacon, Tillamook cheddar cheese, ’dirty’ ketchup and a fried egg GFA Blue Cheese Lasagna Chef Leonetti’s favorite, filled with chicken, creamy garlic sauce, and a hint of blue cheese. Served with sourdough bread. Grilled Salmon Fresh salmon grilled to perfection served with creamy mashed potatoes, seasonal vegetables and citrus butter GF THIRD COURSE Panna Cotta A traditional Italian dessert made with cream and served with seasonal fruit glaze GF

Arbor Crest Wine Choose a glass of Arbor Crest’s Cabernet Sauvignon, Merlot, Chardonnay, or Riesling

Tiramisu A wonderful coffee flavored Italian dessert with ladyfingers, mascarpone cheese, coffee and cocoa powder

DRINK LOCAL Waddell’s Brewpub Davenport Peanut Brittle Porter $7

DRINK LOCAL The Merida Warrior bourbon, fresh lemon juice, ginger-rosemary simple syrup $8 RESERVATIONS RECOMMENDED

The Davenport Lusso 1 N. Post St. (509) 789-6900 Menu served Monday-Sunday, 5 pm-10 pm

1914 N. Monroe St. (509) 474-9040 Menu served Monday-Sunday, 5 pm-Until closing



Family friendly restaurant serving fresh, housemade Italian dishes HAYDEN




FIRST COURSE Pomegranate Salad spring mix with blue cheese crumbles, pomegranates, pomegranate vinaigrette, and candied walnuts GF, V

Dungeness Crab & Artichoke Crostini Housemade sourdough toasted points, artichoke pesto, Dungeness crab and light mozzarella Tomato Arugula Salad Broiled, vine-ripened tomato with gremolata over arugula, sweet pea shoots, and balsamic glaze GF, V SECOND COURSE Pesto Gnocchi Pesto gnocchi with grilled chicken or artichokes, and roasted tomatoes V

Beeramisu A twist on the classic tiramisu - flavored with a stout instead of coffee V

1710 W RIVERSTONE DR. CDA (208) 765-1540 • BARDENAY.COM


Whiskey Chocolate Mousse A light and fluffy chocolate dessert topped with whipped cream and finished with sliced bananas and a brulee finish

Barramundi Pan seared filet dressed with radish micro greens and a cherry tomato vinaigrette, served with angel hair pesto THIRD COURSE Pomegranate Panna Cotta Pomegranate molded Italian custard with a port and chocolate sauce GF, V

On the Pond at Riverstone


Sample Paddle Choose to sample three of our six local beer offerings

Bolognese Pasta Classic tomato sauce simmered with a trio of ground beef, pork, and veal; mirepoix, and cremini mushrooms GFA


Scratch made food made from locally sourced products

Butterscotch Cannoli Crispy shell filled with sweet butterscotch ricotta, chocolate chips, and pistachios V

DRINK LOCAL Pend d’Oreille Chardonnay With flavors of lemongrass, honey dew, and a hint of oak $8.50


8049 N. Wayne Dr. (208) 635-5821 Menu served Monday-Sunday, 3 pm-Until close

Traditional tribal hospitality offering every flavor our region provides WORLEY




FIRST COURSE Mexican Hummus Housemade hummus with a Southwest twist. Served with Pita chips and fresh vegetables. Chicken Quesadillas Flour tortillas loaded with smoked mozzarella, cheddar and pepper jack cheese, caramelized onion and pico de gallo.

Queso Dip Creamy white queso sauce cooked with chilies and garnished with fresh Pico de gallo. Served with warm tortilla chips. SECOND COURSE Ol’ Western Burger Fresh ground brisket burger seasoned and grilled then topped with smoked mozzarella, amber barbecue sauce, smoked chili aioli, grilled ham and bacon. Served on a sesame bun with lettuce, tomato and pickled chiles. Comes with your choice of fries or tater tots. Chili Braised Beef Tacos Three white corn or flour tortillas filled with slow braised chili beef, topped with cilantro lime slaw, smoked chili aioli and pepper jack cheese. Chicken Caesar Wrap Grilled or blackened chicken with shredded Parmesan cheese, lettuce, and tomato tossed with housemade Caesar dressing and rolled in a warm tortilla. Comes with your choice of fries or tater tots. THIRD COURSE Peach Huckleberry Crisp Peaches and Northwest wild huckleberries topped with mixed nut topping. Served warm with a scoop of vanilla ice cream. Lemon Meringue Pie Lemon pie topped with light, fluffy meringue. Carrot Cake Moist spice cake with carrots and walnuts finished with cream cheese icing.

DRINK LOCAL Coeur d’Alene Casino Private Label White Wine $7

Coeur d’Alene Casino 37914 S. Nukwalqu St. (800) 523-2464 x 7540 Menu served Sun.-Thurs. 11 am-10 pm; Fri.-Sat. 11 am-11 pm -


for every foodie.

Kurobuta Pork Ribeye

See our full menu at 1898publichouse.com Call to make your Inlander Restaurant Week reservation today! 509.466.2121 • 2010 West Waikiki Road • Spokane, WA INLANDER RESTAURANT WEEK 2020 61

Visit Us during Inlander

Restaurant Week

THE REF SPORTS BAR Family friendly restaurant and sports bar SPOKANE VALLEY





FIRST COURSE Caesar Salad Romaine, Parmesan cheese and rustic croutons Fried Pickles Breaded pickle spears cooked until golden brown Spinach & Artichoke Dip Served with tortilla chips SECOND COURSE Monte Cristo Ham, turkey, Swiss and cheddar cheese grilled in egg batter. Served with battered up fries and raspberry jam. All American Burger American cheese, bacon, and all the trimmings. Served with choice of battered up fries or tater kickers. Boneless Wings One pound tossed in your favorite sauce or dry rub THIRD COURSE Fried Cheesecake Topped with white chocolate, raspberry and dark chocolate Turtle Brownie Sundae Vanilla ice cream and chocolate sauce Key Lime Pie Housemade, served with Chantilly Cream

DRINK LOCAL The Grapefruit Crush Spokane’s Warrior Grapefruit Vodka, X rated, topped with Jarrito’s grapefruit $10

A South Hill gem featuring high-end dishes from an applewood fired oven SOUTH SPOKANE




FIRST COURSE Prawn Cocktail Seven prawns served with a housemade orange chipotle cocktail sauce and lemon wedges. GF

Poutine Potato Wedges Wood roasted Yukon gold potato wedges topped with gravy and white cheddar curds GF Greek Salad Fresh romaine, Kalamata olives, red onions, grape tomatoes, sweet peppers, artichoke hearts and feta cheese all tossed in a creamy red wine vinaigrette dressing GF SECOND COURSE Wasabi Cod Hand breaded and pan-fried cod fillet with a dill caper aioli, served with Parmesan risotto, dinner vegetables and a lemon wedge English Cut Prime Rib Thinly sliced prime rib, mashed potatoes and gravy, served with dinner vegetables and horseradish sauce GF Seafood Fettuccini Crab, lobster and prawns tossed in a creamy house Alfredo sauce and fettuccine noodles, topped with Parmesan cheese, served with crostini THIRD COURSE Remedy’s Fruity Pebbles Cheesecake Huckleberry Creme Brulee GF Rum Raisin Bread Pudding Served warm and topped with ’Dubliner’ whiskey caramel sauce

DRINK LOCAL Barrel Aged Old Fashioned Dry Fly Barrel Aged Gin, Skidmore Alchemy’s Blueberry bitters $10

14208 E. Sprague Ave. (509) 315-9637 Menu served Monday-Sunday, 11 am-Until closing

3809 S. Grand Blvd. (509) 443-3730 Menu served Monday-Sunday, 11 am-10 pm


Eat.Stay. Play… OnUs!

Sharing the craft foods we love to eat POST FALLS




FIRST COURSE Popcorn Cauliflower Crispy fried cauliflower tossed in local hot sauce served with pickled carrots then topped with Brush Creek Blue Cheese GF, V

Biergarten Beef Rib Skewers Marinated beef steak skewers served with parsley emulsion, red pepper sauce and pickled onions GF Northwest Salad Roasted beets, goat cheese, red onion, baby spinach, candied pecans, and huckleberry vinaigrette 1400 N Meadowwood Ln • Liberty Lake • 509-891-7790


SECOND COURSE Curry Cauliflower Tacos (2) Grilled marinated cauliflower atop warm tortillas, red pepper sauce, coriander chutney slaw, yogurt sauce, cilantro, marinated red onion, and pickled jalapenos GFA, V Pulled Pork Sliders (2) Slow cooked and shredded pork with plum bbq sauce, crispy fried jalapenos, shaved onions and garlic aioli.

620 N Spokane Street • Post Falls • 208-777-2102

Pub Roast Slow roasted beef, tallow braised potatoes, pickled carrots, wild mushrooms, jus, herb emulsion and sherry GF THIRD COURSE Eton Mess Caramel meringue, chocolate cream, macerated berry, pistachio crunch V

Follow Inlander Restaurant Week for a chance to win some amazing giveaways

Porter Chocolate Brownie With salted caramel ice cream and fudge sauce V GFA Pumpkin Donuts Spiced sweet cream and cider caramel sauce V

DRINK LOCAL Prohibition Cooler North Idaho Cider with ginger beer and lime juice $5 712 N. Spokane St. • Post Falls • 208.777.9672

View menus at WhiteHouseGrill.com 62 INLANDER RESTAURANT WEEK 2020

120 E. 4th Ave. (208) 457-3610 Menu served Monday-Sunday, 11 am -Until closing



Wood-fired artisan pizza restaurant & craft beer bar SOUTH SPOKANE





FIRST COURSE Pi Bites baked and crisp-fried pi dough, sea salt, Perry Street Beer cheese sauce, green onion V Qualchan Caesar romaine, shaved Parmesan, Caesar dressing with herbed flatbread GFA Pi Salad greens mix, roasted green garbanzo beans, carrots, cherry tomatoes, cucumber, gorgonzola, pepperoncini, white balsamic vinaigrette GF, V SECOND COURSE The District Pizza rossa sauce, smoked-fresh mozzarella, soppressata, cremini mushrooms, basil GFA

Fairview Pizza garlic cream sauce, house cheese blend, house cured ham, pear, gorgonzola, white balsamic reduction GFA

30th Off Grand Pizza rossa sauce, house cheese blend, Italian sausage, pepperoni, house cured ham GFA THIRD COURSE Guinness Pudding salted toffee crunch, house whipped cream V

Eclectic AF




FIRST COURSE Animal fries Million island, American cheese GF


Crunchwrap Pork, sour cream, hot sauce Dirty fries Pork, salsa verde, aioli SECOND COURSE Hot Chicken Sandwich Chili oil, mayo, iceberg

3 course R E D N A L VISIT US DURING IN menu $22


February 20 - 29, 4pm to closing

Big Mac Two all beef patties, special sauce, pickles, onion on a sesame seed bun Whaler Tartar, American cheese THIRD COURSE Hot Apple Pie Whipped cream Peanut Buster Parfait Ice cream, chocolate, peanuts Cinnamon Donut Whipped cream

DRINK LOCAL Iron Goat Beer $6

Cheesecake espresso with chocolate-covered espresso beans and cocoa nibs GF, V Dumpling fried puff pastry, rotating fruit selection, vanilla ice cream V

DRINK LOCAL Perry Street Hazy IPA juicy, hop-forward hazy IPA $6.25

sawmillgrilleidaho.com 302 N. Spokane Street • Post Falls, Idaho (208) 777-0807 611 E. 30th Ave. (509) 863-9196 Menu served Monday-Sunday, 4 pm-Until closing

825 N. Monroe St. (509) 443-5606 Menu served Tuesday-Saturday, 5 pm-10 pm



Modern American gastropub featuring a plant-based menu & craft cocktails

Spokane hot spot specializing in fresh fare and cocktails






FIRST COURSE Crispy Brussels Sprouts coconut soubise, dijon gastrique, crispy onions, aleppo pepper V+ White Bean Queso red pepper couille, housemade tortilla chips GF V+

Buffalo or Thai Ginger Cauliflower Wings bleu cheese dipping sauce or sriracha mayo V+ SECOND COURSE Bratwurst Bowl beyond bratwurst, warm potato salad, fennel sauerkraut, stone ground mustard GF, V+ Kung Pao Cauliflower Bowl crispy cauliflower, peppers, broccolini, peanuts, pickled cucumber, over jasmine rice V+ Truffle Mac n Cheese grilled broccolini, coconut bacon bits, bread crumbs, aleppo pepper GFA, V+ THIRD COURSE Chocolate Lava Brownie served warm with coconut ice cream, chocolate sauce, candied nuts V+ Ginger Apple Crisp served warm with coconut ice cream GF, V+ Vanilla Fig Shrub Warrior Rye, Glorious fig balsamic vinegar, vanilla, soda (ages 21+) V+

DRINK LOCAL The Hidden Mother Brewery Rotating Pint $5


FIRST COURSE Chef’s Soup Prepared daily



Sage Butter Gnocchi Idaho russet potatoes mixed with seasonings, seared in brown sage butter on top a mushroom cream sauce and garnished with shaved Parmesan and parsley.

WE CAN'T WAIT TO SEE YOU! Fresh & Delicious

Bleu Cheese Wedge Salad Crisp Iceberg lettuce sliced and topped with our house made Bleu Cheese dressing, bacon, chives, bleu cheese crumbles and cherry tomatoes. SECOND COURSE Pork Meatball Carbonara Fresh homemade meatballs seared and cooked with bacon, garlic, shallots tossed in a Carbonara cream sauce with linguine noodles. Finished with Parmesan, parsley and garlic bread. Orange Halibut Oscar Grilled Halibut topped with fresh crab legs on a bed of rice pilaf served with garlic butter, asparagus and an orange beurre blanc. Finished with orange infused oil. Steak Mushroom Marsala Grilled New York steak topped with mushroom Marsala sauce served with roasted garlic asparagus, cream cheese mashed potatoes and corn O’brien. THIRD COURSE Strawberry Cheesecake Strawberry cheesecake with a graham cracker crust, garnished with strawberries served on chocolate sauce. Miniature Desserts Choose two: German chocolate cake, chocolate peanut butter pie, cheesecake, key lime pie, crème brûlée, chocolate mousse Six Chocolate Strawberries Strawberries dipped in Callebaut Dunkel chocolate

DRINK LOCAL Barrister Winery Rough Justice Red Blend $16

901 W. 14th Ave. Menu served Monday-Sunday, 5 pm-9 pm

(509) 241-3165

The Davenport Tower 111 S. Post St. (509) 789-6800 Menu served Monday-Sunday, 5 pm-9 pm

2912 E Palouse Hwy Suite A • Spokane, WA 99223 509-309-2966 • www.palousegrill.com We love our community and our customers! INLANDER RESTAURANT WEEK 2020 63

Come see us t for Restauran Week Wood-fired pizza, salads & appetizers


Fusion culinary flavors and ingredients all prepared from scratch COEUR D’ALENE Extensive wine list & local beers on tap




FIRST COURSE Blue Cheese Wedge Roasted hazelnuts, smoked bacon, dill blue cheese dressing

Butternut Squash Soup Housemade, crème fraiche, toasted seeds GF

flameandcork.com | (208) 635-5836 New Location 8592 N. Government Way, Hayden, Idaho

Rumaki Carmelized brown sugar bacon, water chestnuts, sriracha SECOND COURSE Blackened Salmon & Fennel Encrusted Sea Scallops Roasted red pepper cream, corn lima bean succotash, smoked gouda garlic whipped potatoes Pecan Bourbon Chicken Bourbon peach Dijon, roasted pepper jasmine rice, bacon gouda Brussels GF Bacon Wrapped Pork Tenderloin Maple bourbon reduction, caramelized onions, granny smith apple cranberry sauté’, hash brown casserole THIRD COURSE Fried Bread Pudding Bites Sugar dust, caramel, dark rum glaze, whipped cream Injected Dipped Berry & Chocolate Mousse Cup Chambord, white and dark chocolate berry, raspberry port sauce Salted Caramel Snookie Chocolate chunk cookie, rum glaze, salted caramel ice cream

DRINK LOCAL 2015 CDA Cellars No. 6 Red Fermented in small batches, aged in French and American oak $12


Family friendly menu served in a cozy rustic environment POST FALLS




FIRST COURSE Buffalo Chicken Poutine Buffalo tots with popcorn chicken, white cheddar curds, buffalo sauce, creamy Gorgonzola dressing and chives Jalapeno Artichoke Dip Cream Cheese, Parmesan, artichokes and jalapeños baked to perfection served with fried pita V

Hummus and Pita Roasted poblano hummus made with garbanzo beans from Hinrichs Trading Co. in Pullman, Wash. Served with fried pita V SECOND COURSE House Chili Prime rib and brisket, cornbread crouton, crema, and chives Daily Soup Ask your server for today’s daily soup option House Salad House lettuce mix, white cheddar, roasted tomato, focaccia croutons served with your choice of dressings GFA, V THIRD COURSE Korean BBQ Sandwich Braised Pork Shoulder with Korean BBQ and pickled vegetables. Served with Fries GFA Red Curry Chicken Chicken thigh in coconut-red curry sauce, garnished with peanuts and toasted coconut and served with jasmine rice GF Pork Shank Braised pork shank in a red wine mushroom demi, smashed Yukon gold potatoes, and sautéed green beans

DRINK LOCAL Bear Trap Our Bear Trap hot toddy features Up North honey spirits, spiced syrup and fresh lemon $7


2501 N 4th St. (208) 765-2555 Menu served Monday-Sunday, 4 pm-Until closing

302 N. Spokane St. (208) 777-0807 Menu served Monday-Saturday, 4 pm-Until closing



Innovative, thoughtful menu designed to treat you to fresh, organic fare DOWNTOWN SPOKANE




Seasonally inspired approachable cuisine COEUR D’ALENE




FIRST COURSE Scratch Signature Salad Baby spinach, bacon, brie, candied walnuts, apples, pomegranate vinaigrette GF, V

FIRST COURSE French Onion Soup Caramelized onions, natural beef broth, classic crouton, Swiss Gruyere and Parmesan cheeses

Crab Chowder Creamy, decadent chowder with crab, bacon, and potatoes

Caesar Salad A well dressed Caesar of chopped romaine, rustic croutons and Parmesan cheese tossed with housemade Caesar dressing GFA

Caesar Salad Fresh romaine lettuce, pecans, Parmesan, housemade caesar dressing GF, V SECOND COURSE New York Strip Steak New York strip steak topped with crab and hollandaise sauce, potato croquette, frisee salad, seasonal vegetable Smoked Duck Breast 6 ounce in-house smoked duck breast, wild mushroom risotto, port wine reduction, spiced pecans, seasonal vegetable Chicken Marsala Pappardelle pasta, grilled chicken breast, sauteed wild mushrooms, marsala wine, Parmesan cheese THIRD COURSE Poached Pear with Pinot Poached pear, Chantilly cream, toasted pecans, almonds, granola, cranberries, housemade vanilla ice cream Mixed Berry Cobbler Mixed berry cobbler topped with salted caramel crumble, housemade vanilla ice cream Huckleberry Ice Cream Creamy, housemade, huckleberry ice cream topped with fresh huckleberry puree

DRINK LOCAL Warrior Bourbon Sour Warrior Bourbon, housemade sour, topped with egg whites $10


1009 W. First Ave. (509) 456-5656 Menu served Mon-Sat, Scratch 11 am-9 pm; Rain 4 pm-12 pm-



Bistro Salad Baby Greens, fresh herbs, candied pecans, rustic croutons, marinated tomatoes, golden raisins and cotija GFA SECOND COURSE Porterhouse Steak The king of steaks! 16 oz choice grilled porterhouse steak, caramelized onion butter, hand-cut ranch fries and seasonal fresh vegetables GF Seafood Stew Hearty saffron sherry broth, mixed fish and shrimp, andouille sausage, red potatoes, basil pesto topper with a huge chunk of sourdough bread for dunking! GFA Buttermilk Chicken Buttermilk biscuit hand-breaded chicken breast with green chili pan gravy, sour cream crushed potatoes, cheddar scallion housemade biscuits and seasonal fresh vegetables THIRD COURSE Idaho Huckleberry Cheesecake Locally picked huckleberries over a made in house New York style cheesecake Warm Bread Pudding with Brandy Sauce The dessert that you forget that you love; soon to be your favorite again! Seasons’ Chocolate Rapture Flourless gluten-free chocolatey decadence GF

DRINK LOCAL Coeur d’Alene Craft Brews Rotating local favorites $6


209 Lakeside Ave. (208) 664-8008 Menu served Monday-Sunday, 11am-Until closing



Traditional Irish grub and American favorites DOWNTOWN SPOKANE




FIRST COURSE Celtic Caesar Salad Chopped romaine, baby kale, shaved Parmesan, housemade croutons Donegal Bay Clam Chowder Creamy clam chowder, chopped red pepper, cabbage, onion, potato

Boxty Cakes Two breaded potato cakes with corned beef and Dubliner cheese, deep fried SECOND COURSE Corned Beef and Cabbage Our signature dish! Slowcooked, tender corned beef, braised cabbage, colcannon potatoes, creamy horseradish. Chicken Pot Pie Tender shredded chicken breast, sauteed peas, carrots, celery, pearl onions in a creamy gravy and puff pastry shell Irish Shepherd’s Pie Traditional Irish Shepherd’s pie with ground seasoned lamb, carrots, parsnips, peas, corn, celery, onion, topped with Colcannon mashed potatoes and shaved Parmesan THIRD COURSE Irish Bread Pudding Scratch made and topped with a buttered rum sauce and raisins Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and shortbread cookie Irish Tea Cake Light and refreshing shortbread cake served with whipped cream and berries

DRINK LOCAL No-Li Born and Raised IPA 20-ounce Imperial Pint $6.50

American comfort food, scratch-made kitchen, with a sushi twist SOUTH SPOKANE




FIRST COURSE Crispy Calamari Fresh calamari cut in house and fried to perfection in our own beer batter tempura. Topped with pickled jalapeños and garlic aioli. Served with grilled lemon.

Pulled Pork Tacos Slow cooked pork butt, shredded over three warm corn tortillas. Topped with a smokey mango salsa and tangy BBQ sauce. GF Gyoza Your choice of eight (8) pan fried or steamed dumplings. Served with dipping sauce and wasabi SECOND COURSE Fire Lion King Asparagus, crab, avocado topped with salmon and baked with eel sauce and spice aioli. Served with an open Flame! Bacon Wrapped Meatloaf Slow cooked Momma’s meatloaf wrapped in juicy bacon. Covered in our ale-style BBQ. Served with seasonal vegetables and hand mashed baby reds (loaded on request). Pork and Apples Center cut pork ribeye topped with whiskey glazed apples slices. Served with seasonal vegetables and hand mashed baby reds (loaded on request) GF THIRD COURSE Chocolate Torte Flourless chocolate torte topped with fresh strawberries and white chocolate ganache GF Deep Fried Oreos Vanilla ice cream sandwiched between two deep fried Oreos. Topped with chocolate and caramel syrup. Rhubarb Crisp Warm rhubarb crips made from scratch. The perfect balance between sweet and tart.

DRINK LOCAL Iron Goat Trashy Blonde Ale Hints of orange, sweet honey and a medium-dry finish. $6

719 N. Monroe St. (509) 326-7251 Menu served Monday-Sunday, 11am -Until close

2808 E. 29th Ave. (509) 536-4745 Menu served Mon.-Sun., 4 pm-9 pm (until 10 pm on Fri.-Sat.)



Spencer’s offers the highest quality USDA Prime Grade Steaks DOWNTOWN SPOKANE



FIRST COURSE French Onion Soup Sourdough crouton, gruyere crust


Steakhouse Soup Tender beef, hearty vegetables Green Salad Cucumber, tomato, balsamic vinaigrette SECOND COURSE Epicurean Award Winning Flank Steak Roulade Charred American Kobe Flank Steak Roulade, filled with red pepper hazelnut pesto. Served with truffle cauliflower puree, wild mushroom-carrot jam, salsa verde Spring Menu Preview: Za’atar Dusted lamb Chops Anderson Ranch Lamb Loin Chops, broiled at 1600 degrees. Spring pea-ricotta, chile-lime glazed carrots, pistachio gremolata and citrus gel Spencer’s Classic Zabuton 5 oz Gold Grade, American Kobe Beef Zabuton, rosemary fingerling potatoes, grilled broccolini and Spencer’s brandy peppercorn sauce THIRD COURSE Chocolate Naughty Cake Flourless chocolate torte, salted caramel ice cream Classic Creme Brulee Vanilla bean Mary Lou’s Milk Bottle Ice Cream Local ice creamery, assorted flavors

DRINK LOCAL Huckleberry Lemon Drop Featuring Spokane’s Warrior Liquor Huckleberry Vodka $15

Open Daily | Full Bar 818 W. Sprague Ave | 290-5763 9602 N Newport Hwy, | 467-0292 NudoRamen.com

Dine inside Spokane’s most historical, industrial and iconic landmarks DOWNTOWN SPOKANE




FIRST COURSE Caesar Salad Romaine, focaccia croutons, grated Parmesan and housemade Caesar dressing topped with shaved Asiago Mixed Greens Salad Mixed greens, candied nuts, apple, tomatoes, blue cheese crumbles served with choice of dressing GF, V

Beer Cheese Soup Made with Steam Plant’s Jalapeno Ale and aged Tillamook cheddar topped with cottage bacon and roasted chiles SECOND COURSE Smoked Chicken House-smoked organic free-range chicken rubbed with Steam Plant Seasoning served with garlic mashed potatoes and seasonal vegetables GF Oven Baked Manicotti Italian cheese and herb stuffed manicotti served with Steam Plant marinara and garlic bread V Smoked Halibut Cakes House-smoked halibut cakes stuffed with chevre and pickled goat-horn peppers, served with a roasted corn and black bean quinoa salad drizzled with a chipotle aioli THIRD COURSE Creme Brulee Vanilla custard with hardened caramelized sugar served with fresh strawberries GF, V Lincoln Street Cheesecake New York-style cheesecake, graham cracker crust and wild berry compote V Flourless Chocolate Torte Rich chocolate torte covered with dark and white ganache topped with whipped cream GF, V

DRINK LOCAL Boiler 6 Juicy IPA Steam Plant’s own IPA featuring local malts highlighted by a blast of juicy Ekuanot hops $6


322 N. Spokane Falls Ct. (509) 744-2372 Menu served Monday-Sunday, 11:30 am-Until closing


159 S. Lincoln St. Menu served Monday-Sunday, 4 pm-9 pm

(509) 777-3900




Join us for Restaurant Week!

STEELHEAD BAR AND GRILLE Upscale American fare with a Northwest flair DOWNTOWN SPOKANE




FIRST COURSE Smoked Steelhead Chowder In-house smoked Steelhead in creamy chowder

Wedge Salad Iceberg wedge, crispy bacon, blue cheese crumbles, buttermilk peppercorn dressing and cured egg yolk Fried Polenta Bordelaise mushrooms, crispy bacon and goat cheese with fried polenta SECOND COURSE Stuffed Steelhead Fillet Steelhead stuffed with creamy artichoke dip. Served with potato and seasonal vegetables Tomatillo Braised Pork Served with creamy polenta and seasonal vegetables Elk Burger Ground elk burger topped with arugula, tomato, sun-dried tomato aioli and Swiss cheese THIRD COURSE Chocolate Huckleberry Truffles Salted Caramel Dessert Brownie .




Bananas Foster Martini Warrior Bourbon infused with bananas and shaken with spiced vanilla ice cream

DRINK LOCAL Bananas Foster Martini Banana-infused Warrior Bourbon dessert martini $9

SWEET LOU’S RESTAURANT & TAP HOUSE American fare experience with fresh ingredients and creative twists COEUR D’ALENE




FIRST COURSE Tailgate Egg Rolls Two egg rolls stuffed full of cream cheese, jalapenos and mixed cheese. Served with homemade jalapeno jelly for happy dipping. V Ahi Poke Ahi tuna tossed with poke sauce and avocado. Served with toasted pita. GFA

Wings Three bone-in wings, you decide how you want them. Wet: house BBQ, buffalo or honey sriracha Dry: salt and pepper, Cajun or lemon pepper SECOND COURSE Bison Ribs Fred Flintstone would be impressed with this dish. Three tender, glazed bison ribs with bourbon barbecue sauce. Served with choice of one side. GF Cajun Shrimp and Grits A Southern staple – Cajun seasoned prawns served over our award-winning garlic grits. Served with soup or salad. GF Bleu Cheese and Mushroom Sirloin Melted bleu cheese crumbles and sauteed mushrooms top our hand-cut 6 oz. Certified Angus Beef top sirloin. Served with your choice of one side. GF THIRD COURSE Chocolate Chip Cookie Skillet Baked when you order so it’s hot enough to melt the Tillamook vanilla bean ice cream on top. V Huckleberry Cheesecake Homemade cheesecake made with local huckleberries picked from our top-secret pickin’ spot. V S’mores Bring the campfire to your table with this sweet treat - graham crackers,marshmallows and Hershey chocolate. V

DRINK LOCAL Lou’s Brew IPA Our very own house IPA available ONLY at Sweet Lou’s $4

801 N. MONROE | 509.328.8911

218 N. Howard St. (509) 747-1303 Menu served Monday-Sunday, 4 pm-Until closing

601 E. Front Ave #101 (208) 667-1170 Menu served Monday-Sunday, 11 am-10 pm



Big flavor, inventive cuisine, and fresh, local ingredients DOWNTOWN SPOKANE



FIRST COURSE Burrata Cheese and Local Beets Arugula, heirloom tomatoes, aged balsamic reduction GF, V


Grapefruit Salad Bibb lettuce, goat cheese, avocado, mandarin oranges, mint-lime vinaigrette GF, V Smoky Butternut Squash Bisque Chipotle pepitas, cilantro GF, V

SECOND COURSE Grilled Bone-In Pork Chop Smoked apple puree, mashed potatoes, local vegetables GF Blueberry Duck Breast Blueberry gastrique, fingerling potatoes, local vegetables GF Pan Seared Sea Scallops Lemon-tarragon risotto, brown butter, local vegetables GF THIRD COURSE Rolo Dome Chocolate mousse, salted caramel GF, V Blood Orange Cheesecake Vanilla cheesecake, blood orange gelee V Crème Brûlée Housemade vanilla custard GF, V

DRINK LOCAL Bellwether Brewing Rotating handle $7

Excellent tap list, cocktails, crafted menu in restored 1892 building DOWNTOWN SPOKANE



FIRST COURSE Wild Salmon Chowder Grilled wild salmon, organic vegetables, dill - cream broth GF


Asian BBQ Pork Tenderloin In house marinated pork tenderloin served with hoisin and spicy mustard dipping sauces with tuxedo sesame seeds GF Corn Bread Housemade creamy cornbread topped with honey butter V SECOND COURSE Tenderloin Steak Thick cut beef tenderloin, grilled and topped with Cognac-wild mushroom cream sauce atop egg noodles Porterhouse Pork Chop Grilled and topped with Bourbonapple gastrique served atop acorn squash puree GF Cauliflower Risotto Riced cauliflower, asparagus, coconut milk, white wine & fresh herbs, hemp seed pesto, crostini with basil, tomato and honey drizzle V THIRD COURSE Brulee Caramel Cheesecake Hand fired top, New York classic cheesecake with buttery caramel drizzle V Chocolate Pudding Cake Chocolate pudding between two layers of moist chocolate cake, all smothered in chocolate drenched cake chunks V Hot Buttered Rum Cocktail Housemade vanilla bean ice cream, butter and spices mixed with silver rum, whipped cream and fresh grated nutmeg V

DRINK LOCAL Rough Justice Red Blend Barrister Winery $11


The Davenport Grand 333 W. Spokane Falls Blvd. (509) 598-4300 Menu served Monday-Sunday, 5 pm-9 pm



912 W. Sprague Ave. Menu served Tuesday-Sunday, 4 pm-9 pm

(509) 315-4846


Providing authentic, fresh, and delicious Thai and Asian cuisine THAI



FIRST COURSE Thai Pork Ribs Baby back pork ribs (2 pieces) marinated in Thai spices and cooked until tender. Served with a tangy lime Thai dipping sauce GF

Two Friends Fresh green beans and snow peas sauteed in Thai Bamboo garlic tangy sauce GF Firecracker Shrimp Wild shrimp (three pieces), bell peppers, and onions in a fiery chili aioli sauce GF SECOND COURSE Thai Bamboo Favorite’s Platter Featuring our two most popular dishes, Phad Thai and Cashew Nut. Each entree comes with your choice of protein. Served with a scoop of Thai jasmine rice GF Rahd Nah A classic returns. Your choice of protein with fresh wide noodles, broccoli, Chinese broccoli and cabbage stirfried in chef May’s garlic gravy sauce Pumpkin Indian Curry Pumpkin Indian-style curry with carrots, peas, potatoes and onions. Garnished with cashew nuts and Thai basil. Served with Thai jasmine rice GF, V THIRD COURSE Fried Banana Fresh banana hand-rolled in wonton wrappers, deep-fried and topped with a caramel drizzle V Warm Brownie Sundae Housemade brownie warmed and topped with vanilla ice cream and caramel sauce Coconut Cheesecake Creamy coconut cheesecake made with a gluten-free coconut crust topped with whipped cream and coconut crumble topping GF

THREE PEAKS KITCHEN + BAR Casual family dining using local fresh ingredients AIRWAY HEIGHTS




FIRST COURSE Burrata Date jelly preserve, grilled crostini, toasted pistachios, garlic oil, arugula V

Chopped Salad Romaine, pepperoni, cucumbers, tomatoes, onions, peas, Parmesan, creamy herb dressing GF WIcked Shrimp Sautéed shrimp, harissa sauce, crostini, mascarpone polenta SECOND COURSE Southwestern Sirloin Jalapeno chimichurri, fried jicama sticks, potato hash, queso fresco, roasted corn relish


Truffle Burger Brisket-sirloin patty, truffle chips, arugula, truffle aioli, swiss cheese, pretzel bun Ginger Soy Mahi-Mahi Citrus rice, cabbage and scallion salad, tempura asparagus, ginger soy sauce THIRD COURSE Amaretto Cheesecake Raspberry-amaretto coulis, spun sugar Apple Bread Pudding Whiskey glaze, candied walnuts, old fashioned vanilla ice cream. Snickers Martini Caramel vodka, Irish cream, amaretto, chocolate liqueur

DRINK LOCAL Latah Creek Huckleberry Wine Huckleberry wine, with some nice citrusy tartness. $6

DRINK LOCAL No-Li Brewhouse Rotating brews: Ask you server for details. $4


14300 W. State Route Hwy 2 (509) 818-1547 Menu served Monday-Sunday, 4 pm-Until closing South Spokane 2926 E. 29th Ave. (509) 232-8424 Menu served Monday-Sunday, 12 pm-Until closing


Spokane Valley 12722 E. Sprague Ave. (509) 444-8424 Menu served Monday-Sunday, 12 pm-Until closing


Coeur d’Alene 2010 N. 4th Ave. (208) 667-5300 Menu served Monday-Sunday, 12 pm-Until closing North Spokane 5406 N. Division St. (509) 777-8424 Menu served Monday-Sunday, 12 pm-Until closing

MENUS ONTHEGO Search by restaurant, region, cuisine, or price.


Family fun Italian cuisine with a depth of great flavor in every bite ITALIAN



FIRST COURSE Huckleberry Spinach Salad Romaine lettuce, spinach, pralines, tomatoes, feta with huckleberry vinaigrette GF, V

Mussels with Bacon and Blue Cheese Mussels, garlic, celery, bacon, blue cheese, onion, white wine, lemon juice and butter GF Mediterranean Sampler Hummus, whipped feta, olive tapenade and balsamic tomatoes with pita bread GF, V SECOND COURSE Tito’s Carbonara White cheddar carbonara sauce with ham, broccoli and cavatappi pasta GFA Salmon with Risotto Grilled salmon over Parmesan risotto topped with sea salt and pepper shaved cucumbers and grilled asparagus Chicken Parmesan Italian breaded chicken breast on a bed of fettuccine noodles with our house Alfredo sauce and garlic butter green beans with diced tomatoes THIRD COURSE Tiramisu Espresso dipped lady fingers and a creamy lightly sweetened mascarpone cream V Pineapple Upside-Down Cake Served warm with salted caramel ice cream V Balsamic Strawberries With vanilla bean ice cream V

DRINK LOCAL Coeur d’Alene Cellars Chardonnay $7


210 Sherman Ave. (208) 765-2300 ext. 7011 Menu served Monday-Sunday, 4 pm-9 pm

MUSTARD SEED 3 course $22

Northtown Mall • 483-1500 MustardSeedWeb.com INLANDER RESTAURANT WEEK 2020 67



Liberty Lake’s premier casual restaurant featuring a 26’x10’ HDTV

Cuisine made from scratch, modern in approach and ’Italiano’ in spirit ITALIAN



FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread


Minestrone Soup An Italian classic served with fresh garlic bread House Garden Salad Your choice of housemade dressing: creamy garlic, honey mustard, Italian, Thousand Island, blue cheese or huckleberry vinaigrette served with fresh garlic bread SECOND COURSE Chicken Parmesan Two breaded chicken breasts with marinara and melted mozzarella, provolone and Parmesan cheeses, served with a side of fettuccini Alfredo Penne Pallame Oven-roasted chicken, bacon, green peppers, fresh tomatoes, lemon butter with garlic and Alfredo sauce tossed with penne pasta GF Baked Lazzoni Lasagna, wrapped in our pizza dough, brick oven-fired with your choice of sauce: marinara, meat, Alfredo, tomato-mushroom, or zesty tomato THIRD COURSE Chocolate Amaretto Mousse Whipped light and fluffy with a rich chocolate-Amaretto flavor Grandma’s Bread Pudding Our famous housemade bread pudding with golden raisins and cinnamon, topped with caramel sauce and vanilla ice cream

NEW Small Plates on the Lunch and Dinner Menus!

Call & Make Your Reservations Today!

Spumoni Ice Cream A heaping scoop of this classic Italian favorite!


DRINK LOCAL Dry Fly Kamikaza WA Wheat Vodka, Cointreau orange, fresh lime, simple syrup $9

2013 E 29th Ave., Spokane Mon-Thur 11AM till 9PM | Fri & Sat 11AM till 10PM Sun 11AM till 8PM





FIRST COURSE Salmon Chowder Our signature soup, full of fresh salmon, or choose our chef’s soup of the day Caesar Salad Crisp romaine tossed with grated Parmesan and True Legends Caesar dressing Classic Shrimp Cocktail Poached white shrimp served with our housemade cocktail sauce SECOND COURSE Salmon Florentine Salmon fillet topped with a creamy white wine sauce and sauteed spinach The Zag Burger True Legends is Liberty Lake’s premier burger destination. Try this Angus Beef burger, shaved rib eye steak, caramelized onions and roasted garlic, peppercorn dressing, lettuce and tomato. Served with au jus so you can DUNK!!!

Braised Beef Bolognese Chef Kyle tops cavatappi pasta with his favorite Bolognese sauce THIRD COURSE Warm Cookie a’ la mode Baked to order peanut butter chocolate chip cookie topped with vanilla ice cream and chocolate sauce Legendary Hot Fudge Brownie Sundae Homemade brownie topped with vanilla ice cream and chocolate fudge sauce Dr Pepper Float A mug overflowing with Dr Pepper and vanilla ice cream, topped with whipped cream and a cherry for that final touch

DRINK LOCAL The Perfect Manhattan Dry Fly whisky, sweet vermouth, bitters, and a cherry $10

1803 N. Harvard Rd. (509) 892-3077 Menu served Monday-Sunday, 11 am-10 pm


TWIGS BISTRO AND MARTINI BAR A downtown destination serving great American menus with a local focus North Spokane 6220 N. Division St. (509) 484-4500 Menu served Monday-Sunday, 11 am-close Downtown Spokane 808 W Main Ave #106 Menu served Monday-Sunday, 11 am-close

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GF - Gluten Free GFA - Gluten Free Available V - Vegetarian V+ - Vegan or Vegan Available

rry nday-Su S. Pe 1004 served Mo Menu

Hours Available

Hours listed are the times the threecourse Inlander Restaurant Week menu is served (some menus are available at dinner and lunch!)

Counter Service

At these locations, order and pay for your meal at the counter, and then head to your table and enjoy!






FIRST COURSE Carnitas Tostada Green chili pork, black beans, cilantro, salsa verde and pico de gallo GF

Jalapeño Popper Prawns Pancetta, serrano cream cheese, fried prawn, pepper jam, berry preserves Citrus Pomegranate Salad Spring greens, grapefruit, orange, red onion, cashew, shaved Parmesan, roasted shallot vinaigrette GF SECOND COURSE Maple Glazed Duck Fried polenta, orange maple glaze, charred fennel salad, grilled broccolini GF Cauliflower Fried Rice Salt-n-pepper fried scallops, scallion, carrot, sweet peas, soy mustard GF Steak Pappardelle Coulotte, roasted cremini mushrooms, cherry tomatoes, garlic, sherry cream, smoked mozzarella THIRD COURSE Bourbon Chocolate Brownie Chocolate mousse, brownie crust, chocolate ganache, salted caramel GF Nectarine Sparkle 44° North Nectarine, sparkling wine, bitters Orange Clove Old Fashioned Orange clove infused Evan Williams

DRINK LOCAL Twigs Ale by No-Li Brewhouse Drinkable amber ale with a perfect balance of hops and malt $6.50


River Park Square 808 W. Main Ave. (509) 232-3376 Menu served Monday-Sunday, 11 am-Until closing

TWIGS BISTRO AND MARTINI BAR A longtime Northside local favorite with a great American menu NORTH SPOKANE




TWIGS BISTRO AND MARTINI BAR American menus with a local focus in an upscale but casual South Hill setting SOUTH SPOKANE




FIRST COURSE Shrimp Street Tacos Fontina cheese, blackened shrimp, mango salsa, cilantro, cotija GF

FIRST COURSE Smoked Peach Ricotta, pancetta, crostini, smoked honey, micro greens GF

Stuffed Mushrooms Chorizo, charred Anaheim’s, chili slaw, Korean hot sauce, cilantro GF

Sake Clams Nori, calamari, daikon radish, chili threads, serrano GF

Roasted Beet Tartare Golden beets, goat cheese, candied walnuts, soft poached egg, bacon aioli GF SECOND COURSE Steak ala Cacio e Pepe Coulotte, pecorino, black pepper, butter, bucatini pasta

Cauliflower Ceviche Tomatoes, serrano, cilantro, red onion, avocado, cucumber, nori GF, V+ SECOND COURSE Lager Pork Chop Cauliflower puree, apple fennel slaw, orange marmalade, fried shallots GF

Ribs and Risotto Dr. Pepper pork ribs, ale barley risotto, fried shishito, cilantro

Chicken Katsu Charred kale, bok choy, gochujang butter, tonkatsu, watermelon radish slaw

Fajita Salad Ancho chicken, black beans, romaine, chipotle ranch, avocado, fried tortilla GF THIRD COURSE WC Torte White chocolate, macadamia, whipped cream, dulce de leche GF

Lobster Ceviche Scallops, shrimp, cucumbers, orange, mango, lime, butter leaf GF THIRD COURSE Poached Pear Bomb Orange mascarpone, red wine poached pears, five spice walnuts, red wine reduction GF

Nectarine Sparkle 44° North Nectarine, sparkling wine, bitters

Chocolate Shortbread Pecan butter, candied orange peel, dark chocolate, white chocolate

Bordeaux Creamsicle Martini Svedka Vanilla, Horchata, Bordeaux cherry juice, whipped cream, cinnamon sugar rim

Nectarine Sparkle 44° North Nectarine, sparkling wine, bitters

DRINK LOCAL Twigs Ale by No-Li Brewhouse Drinkable amber ale with a perfect balance of hops and malt $6.50

DRINK LOCAL Twigs Ale by No-Li Brewhouse Drinkable amber ale with a perfect balance of hops and malt $6.50







401 E. Farwell Rd. (509) 465-8794 Menu served Monday-Sunday, 11 am-Until closing

4320 S. Regal St. (509) 443-8000 Menu served Monday-Sunday, 11 am-Until closing



Spokane Valley’s upscale yet casual American eatery with a local focus SPOKANE VALLEY




European-inspired small plates executed with Northwest flair COEUR D’ALENE




FIRST COURSE Honey Fig Dip Mascarpone, Gorgonzola, figs, honey, candied walnuts, pita GF

FIRST COURSE Hamachi Crudo blood orange, pickled fennel, onion micro greens, citrus chile vinaigrette GF

Pomegranate Lavender Arugula, pears, cucumbers, avocado, cumin pecans, goat cheese GF

Nicoise Salad pistachio crusted ahi tuna, poached egg, kalamata olives, mixed greens, citrus honey vinaigrette GF

Beets Per Minute Moroccan beef, roasted portabella mushroom, beet puree, chili flakes GF SECOND COURSE Chimichurri Steak Skirt steak, Gorgonzola whipped potatoes, rainbow carrots, lemon-mint dressing GF

Shrimp Bisque wild shrimp, creamy shrimp broth, creme fraiche, chives SECOND COURSE Bucatini A’la Matricana house cured guanciale, tomato conserva, pecorino

Prosciutto Gorgonzola Chicken Black garlic, prosciutto, walnuts, rainbow carrots, jasmine rice

Cotechino and Lentils house cotechino sausage, warm lentil salad, wilted frisée, sabayon GF

Cilantro Prawn Orzo Green peas, carrots, garlic, pine nuts, cotija, smoked chili oil THIRD COURSE PBJ Smore Strawberry jam, fudge brownie, peanut butter ganache, ice cream, marshmallow

Braised New Zealand Lamb Shank potato puree, roasted root vegetables, demi glace GFA THIRD COURSE Riesling Poached Pear star anise, clove, crème fraiche GF, V

Orange Clove Old Fashioned Orange clove infused Evan Williams Bordeaux Creamsicle Martini Svedka Vanilla, Horchata, Bordeaux cherry juice, whipped cream, cinnamon sugar rim

DRINK LOCAL Twigs Ale by No-Li Brewhouse Drinkable amber ale with a perfect balance of hops and malt $6.50


Apricot Meringue Tart apricot compote, apricot infused meringue V Chocolate Mousse Crème Brûlée caramelized sugar V

DRINK LOCAL Radio Brewing Company Silver Mountain IPA $5



a neighborhood pub bringing together traditional Irish and American fare, draft beers and good times. RESERVATIONS RECOMMENDED

14728 E. Indiana Ave. (509) 290-5636 Menu served Monday-Sunday, 11 am-Until closing


2037 N. Main St. (208) 758-7770 Menu served Monday-Sunday, 4 pm-Until closing

lity Come in and enjoy our Irish Hospita

& delicious food





WANDERING TABLE Locally sourced modern American food KENDALL YARDS




FIRST COURSE Chorizo Potato Soup Crema, pickled onion, cotija, cilantro GF Roast Beet and Orange Salad Ginger yogurt, hazelnuts, greens, smoked ginger vinaigrette GF, V Crispy Fried Brussels Sprouts Bacon, maple syrup chili sauce GF, V+ SECOND COURSE Crispy Washington Steelhead Ginger glaze, rice cake, sunomono, soy syrup, chili mayo GFA

Garlic focused Mediterranean cuisine POST FALLS



FIRST COURSE Hummus & Eggplant Served with warm pita bread V

Tabouli Famous Middle Eastern salad brought to Post Falls! GF, V

Greek Salad SECOND COURSE Isabella Sautéed chicken, red peppers, sun dried tomatoes and garlic tossed with cheese filled tortellini and pesto sauce

Spaghetti Stuffed Meatballs Slow cooked pepper sauce

Lamb Trio with Greek Pasta Plate of lamb served three different ways... with Greek-style pasta

Smoked Hoisin Tofu Pickled mushroom, dashi, toasted peanuts, fried garlic V+ THIRD COURSE Brownie with Semifreddo Butterscotch

Grilled Halibut Grilled and served with fresh cabbage slaw and lemon-basil mayo THIRD COURSE Baklava Housemade, flakey, buttery and delicious!

Banana Bread Pudding Toasted milk ice cream, chocolate sauce Apple Donuts Caramel Sauce

Tiramisu Famous Italian dessert made in-house Rice Pudding & Ice Cream Just like Turkish moms make it!

DRINK LOCAL No-Li Jet Juice IPA We love No-Li $5

DRINK LOCAL Liberty Scrumpy Cider 8 oz. pour $10



1242 W. Summit Parkway (509) 443-4410 Menu served Monday-Sunday, 11:30 am-Until Closing

712 N. Spokane St. (209) 777-9672 Menu served Monday-Sunday, 11 am -10 pm



Regionally sourced Northwest cuisine DOWNTOWN SPOKANE




FIRST COURSE Sweet Basil Arancini Fontina stuffed risotto, rustic arrabiata sauce, pecorino romano, basil chiffonade V

Northwest Seafood Chowder Salmon, clams, Yukon potato, aromatic shellfish broth, light sherry-cream finish, kettle chip, tomato relish Wild Sage Salad Organic lettuce bouquet, huckleberrybalsamic vinaigrette, fresh goat cheese crumbles, toasted hazelnut GF, V SECOND COURSE Duck Leg Confit Slow cooked leg and thigh, seared crisp, blood orange demi, citrus, micro herb salad, crisp confit potato Washington Steelhead Ginger-agave glaze, wakamecucumber slaw, coconut basmati rice, rainbow carrot, avocado-wasabi crema GF Pork Tenderloin Au Poivre Pepper rubbed Berkshire pork tenderloin, brandy-green peppercorn veal demi, mashed Yukon potato, sauteed sweet onion, apple chips GF THIRD COURSE House Churned Strawberry Shortcake Ice Cream Frozen vanilla bean custard churned with strawberry and shortcake bites GF, V Coconut Creme Brulee Coconut vanilla custard, toasted coconut tuille, mango, mango lychee relish GF, V Tres Leches Cake Light sponge cake, three milk soak, whipped cream, cinnamon, macerated strawberry GF, V

DRINK LOCAL Spok-hattan Dry Fly triticale whiskey, apple-thyme shrub, Bonal liqueur $12 RESERVATIONS RECOMMENDED

916 W. Second Ave. (509) 456-7575 Menu served Monday-Sunday, 4 pm-until closing



Creating positive energy through culinary and service excellence DOWNTOWN SPOKANE




FIRST COURSE Jalapeño Cheddar Chicken Soup chicken stock base, jalapeños, sharp cheddar cheese, fresh herbs, and a touch of cream. a must try! GF

Roasted Beet Salad fresh spring greens tossed in a balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts, and goat chèvre GF, V, VA Classic Caesar Salad crisp romaine hearts, tossed with a classic creamy caesar dressing, house croutons, and parmigiano-reggiano cheese GFA, V, VA SECOND COURSE Yellow Curry Chicken or Tofu housemade yellow curry with just the right amount of kick, with your choice of tofu or chicken. served with a coconut rice cake, sweet peas, heirloom carrots, roasted red peppers, and micro pea shoots GF, V, V+ Braised Beef Short Ribs roasted for 16 hours with rosemary and thyme. served with green peppercorn red wine pan sauce, cougar gold scalloped potatoes, and fresh vegetables GF Prawns Linguine five extra jumbo shrimp, sautéed with white wine, garlic, capers, sun-dried tomatoes. finished with a splash of cream, parmesan and chiffonade basil GFA THIRD COURSE Chocolate Pot de Creme a rich, decadent dessert featuring coconut cream, chocolate, and a hint of spice. let us know if you would like it vegan! GF, V, V+, VA Bourbon Creme Brûlée delicious custard with scraped vanilla beans and orange peel. finished with a bourbon-cayennenutmeg caramel and topped with whipped cream GF, V Seasonal fruit crumble fresh fruit cooked with earth balance, brown sugar, maple and spices. topped with crunchy crumble GF, V, V+

DRINK LOCAL River City Brewing’s Sappy Roots IPA $6.50


115 N. Washington St. (509) 838-4600 Menu served Monday-Sunday, 4 pm -Until close


TWIGS TOMATO STREET COSMIC COWBOY GRILL Dine at three participating restaurants during Inlander Restaurant Week. Then find more shopping, entertainment and fun at Nordstrom, AMC 20 Theatres with IMAX, Apple, Lush and others.

(And don’t forget: convenient covered parking for all your adventures.)





Inlander Restaurant Week • February 20 - 29

5 restaurants with dish upon dish of sumptuous dining to choose from each day.


Table 13

Palm Court Grill

Centennial Restaurant

Safari Room Fresh Grill & Bar

davenporthotel.com • centennialhotelspokane.com • 509.455.8888

Post Street Ale House

Profile for The Inlander

Inlander Restuarant Week Guide 02/20/2020  

Inlander Restuarant Week Guide 02/20/2020