Chinook Steak, Pasta & Spirits 2017-08-28T12:30:39+00:00

Chinook Steak, Pasta & Spirits

Savor the delectable taste of local products, including wild Nisqually salmon, prime beef, handmade pasta and other chef-selected ingredients. Chinook’s warm hospitality, a tranquil ambiance and superior cuisine make it a perfect way to wind down and enjoy the evening.

Chinook Lounge Entertainment

KOSH plays from 7 pm – 10 pm on Saturdays and 5 pm – 8 pm on Sunday’s through September.

HOURS

Dining

Monday – Wednesday | Closed

Thursday 5pm-9pm

Friday 5pm-10pm

Saturday 5pm-10pm

Sunday 4:30pm-8:30pm

Lounge

Lounge opens 1 hour prior to Restaurant

MENU

Appetizers

Blackened Steak Skewers

Sirloin steak lightly dusted with blackened seasoning and served with fresh greens, red wine reduction.   15

Fresh Manilla Clams

Hood River Manilla clams steamed in shallot, garlic, fresh herbs and white wine broth.   15

Fried Mozzarella Cheese

Fresh mozzarella hand battered fried and garnished with garlic confit. Served with our signature marinara sauce.    8

Northwest Elk Stew

Fresh free range elk stew meat from Nicky Farms northwest ranches, braised with vegetables and seasoned with lavender, juniper berries and coriander.   Cup 7 / Bowl 12

Scampi Fritta

Breaded and fried prawns lightly tossed with garlic chutney, lemons, fresh herbs and pinot gris butter.    13

Sea Scallops

Three pan seared sea scallops with rhubarb relish and parsley puree.   16

Smoked Salmon

Nisqually tribal wild caught smoked salmon on top of toasted rye with lemon sour cream and chives.   12

Wild Alaskan Salmon Chowder

Nisqually tribal wild caught Alaskan Salmon lightly smoked simmered with potatoes in clam juice and cream.   Cup 5 / Bowl 9

Salads

Classic Caesar*

Chopped romaine tossed with creamy garlic dressing and grilled sourdough croutons.    7

House Salad*

Chopped romaine hearts tossed in Klipson Vineyards ver jus vinaigrette with fresh vegetables, herbs and grilled sourdough croutons   5

Inland Northwest Salad*

Mixed baby greens tossed with Shaver Farms wildberry huckleberry honey vinaigrette, Washington apples, Oregon cheddar, huckleberries and toasted walnuts.    7

Mozzarella and Olive salad*

Spring greens, tomatoes, green & Kalamata olives with fresh pulled mozzarella cheese with a Klipson Vineyards Ver Jus Vinaigrette and balsamic reduction.   8

Entrees

Pacific Chinook King Salmon*

8 oz Nisqually tribal caught wild Chinook King salmon with lemon flake sea salt and maître d butter. Served with St. Maries wild rice pilaf.    26

Seafood Alfredo*

Sauteed shrimp, crab, and scallops tossed with creamy alfredo over fettuccine noodles.   22

Baked Penne*

Pasta baked with our signature marinara, mixed vegetables and topped with mozzarella cheese.   15

Chicken Alfredo*

Sauteed chicken tossed with a creamy alfredo over fettuccine noodles.   17

Chicken Parmigiano

Pan fried chicken breast, breaded and topped with parmesan cheese on a bed of slow-cooked tomatoes tossed with spaghetti, sweet basil and reggiano.   17

Filet Mignon*

8 oz grilled Northwest Cattle Company Angus premium beef finished with Oregon black truffle sea salt. Served with purple potato hash.   42

Frenched Ribeye*

14 oz heavily marbled Northwest Cattle Company Angus Premium Beef grilled topped with rosemary butter and Pinot Noir sea salt. Served with smoky mashed potatoes.   38

Gnocchi

Fresh potato gnocchi tossed with a creamy tomato-vodka sauce and topped with prosciutto.   17

Grilled Halibut

Makah Tribal caught 8 oz. Halibut fillet served with saffron-truffle vinaigrette, lemon puree, Manilla clams, St. Maries wild rice and fresh vegetables.   35

Huckleberry Duck*

Half of a confit duck slow roasted and served with Palouse lentils, braised carrots huckleberry puree and rosemary sauce.   32

Lobster Linguine

Lobster claws and tails tossed in linguine noodles with a white truffle butter sauce.   27

Lobster Tail Dinner*

6 oz lobster tail served with drawn butter, and purple potato hash.    28

Pork Chop*

Grilled Pork Chop served braised bell peppers and tomatoes garnished with a drizzle of balsamic reduction, purple potato hash and seasonal vegetables.   21

Rib Cap Steak*

10 oz. Northwest Cattle Company Angus premium Ribeye cap steak grilled over open flames served with smoky whipped potatoes and seasonal vegetables.   37

Sirloin Steak*

6 oz Northwest Cattle Company Angus premium beef grilled then finished with alder smoked sea salt. Served with smoky mashed potatoes.   28

Spaghetti and Meatballs

Slow-cooked tomato marinara tossed with spaghetti, housemade braised meatballs, sweet basil and topped with shaved reggiano.    15

Steak Sacchetti

Beggars purse pasta filled with cheese and porcini mushrooms tossed with pan seared strip loin and assorted wild mushrooms simmered in a tomato sauce garnished with fine strips of prosciutto.   30

Stuffed Eggplant*

Roasted eggplant stuffed with Palouse lentils, garbanzo beans, and diced tomatoes topped with fresh goat cheese and drizzled with marinara sauce.   15

Pizza

Buffalo Chicken

Hand tossed crust topped with ranch dressing and a mix of mozzarella, jack, cheddar and parmesan. Finished with breaded chicken tossed in our housemade hot sauce.   14

Carne

Hand tossed crust topped with cured ham, Italian sausage, pepperoni, bacon, mozzarella and jack cheese on top of slow-cooked tomato sauce.    14

Garlic Chicken

Hand tossed crust topped with wood fired chicken on top of a creamy garlic sauce, roasted garlic, fresh herbs and mozzarella.   14

Hawaiian

Hand tossed crust topped with fire roasted pineapple, slow-cooked tomato sauce, mozzarella, jack cheese and country ham.    14

Neapolitan

Hand tossed crust topped with slow-cooked tomato sauce, sliced roma tomatoes, zucchini, onions, fresh basil, mozzarella and jack cheese.    14

Pepperoni

Hand tossed crust topped with slow-cooked tomato sauce, pepperoni and mozzarella.   14

Quattro Formagio

Hand tossed crust topped with slow cooked tomato sauce four cheeses, mozzarella, jack, Parmesan and cheddar finished with fresh Italian parsley and oregano.    11

Supreme

Hand tossed crust topped with slow-cooked tomato sauce, mozzarella, pepperoni, sausage, ham, peppers, onions and olives.   16

Desserts

NITROGEN ICE CREAM

Ice cream frozen at your table right before your eyes with your choice of toppings.    14

Baked Alaska

Hazelnut sponge cake, raspberry-white chocolate Ice cream, Italian meringue.   7

Honey Creme Brulee*

Local honey slow-cooked with vanilla cream, then topped with crisp browned sugar.   6

Huckleberry Cheesecake

Creamy Northwest Cheese Cake flavored with locally harvested huckleberries garnished with whipped sour cream and almond pesto.    7

Triple Chocolate Bavarois

Dark chocolate, milk chocolate and white chocolate Bavarian creams layered for a chocolate lovers delight. 7

SEE VENUE FOR FULL MENU

Subject to change without notice

*Gluten free options.