Greg's Grill

Greg's favorite tradition, tender and fresh, served with our smoked paprika lemon aioli and spicy sweet chili sauce. Available with gluten-free flour for those who have special dietary needs + $3

Lightly dredged in gluten-free flour, our artichokes are flaky and guilt free, served with smoked paprika lemon aioli.

Straight out of Cyprus, this firm cheese comes to the table hot and squeaky, topped with shallots, garlic, green olives, tomatoes, capers and lemon, finished with pomegranate reduction.

Succulent prawns in a zesty citrus marinade, topped with a fresh cucumber-orange salsa, served with tortilla chips.

Ahi tuna encrusted with white and black sesame seeds, seared, and accompanied with shredded carrots, sliced cucumber, sweet soy reduction, wasabi cream, and wonton chips.

Back by popular demand and ready to prove that "old school" is the only school. Get your kicks and dips with Chef's tried and true chipotle applesauce.

Topped with blue cheese-Cajun butter and served with fries and seasonal vegetables.

Topped with bacon-apple jam and served with crispy lemon golden potatoes and seasonal vegetables.

Sautéed with bacon-apple jam, hazelnuts, dried cranberries and goat cheese.

Tossed in your choice of Classic Buffalo, Mango Habanero or BBQ sauce. Served with carrots, celery and blue cheese dressing.

Available until 4pm. Farfalle pasta, shallots, chicken, bacon, spinach and tomato in a creamy Asiago sauce, served with our classic Caesar salad

Sweet Baby Ray can make any day a picnic: a half-rack of pork ribs, side of coleslaw, seasoned fries, and a wet nap to tidy up.

Hand cut makes all the difference. Eight ounces of thick and tender Northwest beef, topped with garlic butter. Served with crispy lemon golden potatoes, and seasonal vegetables to round it all out.

14 ounces of the finest beef the Northwest has to offer, grilled to your liking. Juicy and rubbed with our proprietary spice blend, you'll wonder how we did it. Sauce, who needs sauce? Served with our crispy lemon golden potatoes, and seasonal vegetables.

Saucy, rich, and well dressed for a night out, our classic farfalle pasta comes adorned with shallots, bacon, spinach, chicken, and tomato. If that's not decadent enough, we toss it ever so gently in a silky cream and Asiago sauce. Who are you to resist?

Why mess with perfection? Wagyu beef, Tillamook cheddar, tomato, lettuce, onion, mayo, seasoned fries.

Yeast batter, seasoned fries, coleslaw, and tartar sauce. Enough said.

Golden state flavor with nary a beach in sight. Juicy grilled chicken breast, pepper-Jack cheese, and avocado, not to mention lettuce, tomato, onion, and chipotle aioli. Fries? You got it.

You're a rule breaker, so are we. Let's get crazy with wild mushrooms, cabbage noodles, green peas, Parmesan cheese, and red pepper flakes. Creamy and dreamy, bold and brave. Want more? Ask your server about adding shrimp or chicken.

Steak, red onion, lettuce, tomato, Dijonnaise, and white cheddar are barely contained by our toasted ciabagta. Served with fries … if you have any room left.

A veritable stampede of flavor on a bun: a Ground elk, bison, Wagyu beef, and wild boar patty corralled with bacon, then topped with pepper-Jack cheese, tomato, lettuce, red onion, and mayo, with just enough space on the range for our seasoned fries.

A spicy black bean patty, handled with natural and grateful hands, shares the stage with lettuce, tomato, onion, avocado, pepper-Jack cheese, and chipotle aioli. Seasoned fries tie it all together.

The original big salad, we pack it all in on this one: romaine, chicken, bacon, boiled egg, grape tomatoes, avocado, red onion, and blue cheese, all dressed in your choice of attire.

Clams, more clams, bacon, potatoes, clams, onion, celery, and clams.

Crunchy romaine, cheese and more cheese, artisan croutons, and lemon.

Ask your server what the chef cooked up today!

Mixed greens, cucumber, carrot, grape tomato, and your choice of dressing. Fresh and simple, like life should be.

Our take on a modern staple: fresh mixed greens, roasted red beets, red wine poached pears, and goat cheese, tossed with pear vinaigrette. Then, just for good measure, walnuts. Candied, of course.

Seared Ahi tuna encrusted with white and black sesame seeds atop mixed greens and cabbage, cucumbers and carrots, with a sweet soy reduction, miso-ginger vinaigrette, wasabi crema and wonton strips.

Inspired by the palette outside our windows, grilled salmon on a bed of fresh greens, with brown rice, sliced apple, blue cheese crumbles, and candied walnuts, tied together with an herb vinaigrette.

Sauteed kale, mixed root vegetables, dried cherries, goat cheese with blood orange vinaigrette and pomegranate reduction

Classic carrot cake with cream cheese frosting

Served with strawberry sauce

A classic dessert, made the "Greg's way"