Ts'elusm Steakhouse

Our USDA Prime Beef undergoes a 28-day aging process, which includes a full 14 days of dry-aging, double the time of most prime beef. Steaks are char-grilled at a consistent heat of 850 degrees over a bed of locally-sourced applewood seasoned with mesquite.
Other entrees emphasize freshness and local sourcing, from Columbia River Steelhead, Salmon Creek Pork Sirloin from Southern Idaho and fresh clams from the Washington coast. We pair these succulent entrees with the rich seasonal bounties our area is blessed with, such as wild mushrooms, huckleberries and locally-grown veggies from neighboring farms.
Pair your selection with one of our impressive wines hand selected by our sommelier.