Dockside Menu #1 (Dinner )

Front 1

Loaded Potato Skins

Back 1

Crispy Idaho potato skins, "Tillamook cheddar" cheese blend, smoked bacon, scallions, tomatoes, sour cream and house-made salsa. (10)

Front 2

Tempura Cheddar Cheese Curds

Back 2

Served with breaded jalapenos, lemon-garlic aioli, sriracha aioli, and sweet chili sauce. (10)

Front 3

Stacked Chicken Quesadilla

Back 3

Monterey Jack and pepper jack cheeses, fresh cilantro with sour cream, house-made salsa, and fresh avocado. (13)

Front 4

Cougar Gold Artichoke Cheese Bake

Back 4

Blended with cream cheese, artichoke hearts, onion and baked golden, served with French bread and Idaho Kettle Chips. (12)

Front 5

Hand-Breaded Calamari

Back 5

Served with cream cheese tartar sauce with fried capers on top, fresh lemon-garlic aioli, Sriracha aioli, and fresh lemon. (9)

Front 6

Salmon Cakes

Back 6

Twin Cakes with lemon-garlic aioli, pickled onions, fried capers with toasted French bread. (12)

Front 7

Dockside Salad Bar

Back 7

18 feet of signature salads, house-made dressings, fresh fruit and "follow the harvest" seasonal ingredients from local farms. (Many trips. 12) Add-on (One trip 5)

Front 8

From-Scratch soups and Clam Chowder

Back 8

Comes with Spoon and crackers: Cup (5) Bowl (7)

Front 9

Grilled Chicken Cobb Salad

Back 9

Avocado, tomato, bacon, blue cheese, green onions, and hard-boiled egg. (15)

Front 10

Mai Ploy Shrimp Salad

Back 10

Lightly coated flash-fried shrimp tossed in sweet chili sauce atop organic greens, grape tomatoes, carrots, crisp rice noodles, lime, and sweet garlic dressing. (18)

Front 11

Alaskan Red Crab Louis

Back 11

Tomato, asparagus, hard-boiled egg, avocado, Alaskan red crab, lemon wedges, and house-made Louis dressing. (24)

Front 12

Prime Rib Dip

Back 12

Shaved prime rib atop a grilled French roll, au jus, caramelised onions, and creamy horseradish. (16) + Swiss cheese (1)

Front 13

Signature corned beef Reuben sandwich

Back 13

Corned beef is simmered until tender, thin sliced and layered on swirl rye bread with Swiss cheese, house-made Thousand Island and yellow mustard. (13)

Front 14

Turkey Avocado Melt

Back 14

With tomato, cranberry chutney, and jack cheese on grilled sourdough. (14)

Front 15

Piedmontese Farm Burger

Back 15

Moran Prarie, Grass-grazed cattle, raised with no hormones or antibiotics.(lower in overall cholesterol, calories, and fat) Served with lettuce, tomato, pickles, onions, and our signature burger sauce. (14)
Add bacon and cheddar (2.5)

Front 16

Kobe Meatloaf

Back 16

Thick sliced atop our grilled French roll with bourbon mushrooms, crispy buttermilk onions, tomato aioli and melted cheddar cheese. (17)

Front 17

Grilled Chicken Sandwich

Back 17

Topped with Havarti cheese, avocado, crisp bacon, organic greens, tomato, pickled onions, and pesto aioli on a French bun. (14)

Front 18

Firecracker Chicken Caesar Wrap

Back 18

Romaine lettuce, bacon, tomato, Parmesan cheese, crushed roasted garlic croutons, lemon zest, Caesar dressing and firecracker spices chicken, wrapped in a tomato basil tortilla. (14)

Front 19

Moos Cab Angus Burger

Back 19

Certified Angus cattle raised in Valley Ford, Washington at the Special K Ranch by Kendra and Bill Moos, (Athletic Director of WSU) grass pastured and grain finished for a very flavorful burger. Topped with lettuce, tomato, pickles, onions, and our signature burger sauce. (14)
Add bacon and cheddar (2.5)

Front 20

Chef Black and Blue Burger

Back 20

CAB Patty with Cajun spices, atop a grilled bun with Gorgonzola cheese, crispy buttermilk onions, jalapeno bacon, lettuce, tomato, pickle, and Chef Ryan's special sauce. Spicy but GOOD! (15)

Front 21

Dockside Potato Gnocchi

Back 21

Tossed in sun-dried tomato cream with kielbasa sausage, pesto, and Parmesan cheese, served with fresh vegetables and garlic bread. (17)

Front 22

Halibut Fish and Chips

Back 22

Beer-battered and served with French fries, lemon and cream cheese tartar sauce with fried capers. (18)

Front 23

Signature Mac and Cheese (Baked Mac)

Back 23

Our blend of 5 Northwest cheese's, topped with butter-toasted bread crumbs. (13)
Add Grilled Chicken or Vegetables. (5)
Add Chicken Parmesan or Sauteed Shrimp. (7)

Front 24

Madeira Chicken

Back 24

Sauteed chicken breast topped with asparagus, mozzarella, and fresh mushroom-Madeira sauce, with mashed potatoes and fresh vegetables. (17)

Front 25

Chicken Parmesan

Back 25

Hand-Breaded and topped with mushroom and prosciutto cream sauce, served with Idaho mashed potatoes, and seasonal vegetables. (17)

Front 26

Cashew Vegetables Stir Fry

Back 26

Fresh Vegetable stir-fried with Pan-Asian sauce and Niko Rice in a crisp wonton bowl. (14)
With Grilled chicken. (5)
With Sauteed Shrimp (7)

Front 27

Fettuccine Alfredo

Back 27

Creamy rich Alfredo sauce tossed with fettuccine noodles, grated Parmesan cheese and served with garlic bread. (15)

Add grilled chicken or vegetables. (5)

Add chicken Parmesan on Sauteed Shrimp. (7)

Front 28

Alaskan Crab Artichoke Melt

Back 28

On a toasted baguette with melted Tillamook cheddar cheese blend, green onions, and tomatoes, atop an organic salad with house citrus vinaigrette. (16)

Front 29

CAB Ribeye Steak

Back 29

Matri de butter, roasted potatoes, and garlic toast. (28)

Front 30

Northwest Pork Chop

Back 30

Boneless prime grade pork loin pan-seared and finished with a huckleberry bacon chutney, Idaho mashed potatoes, and fresh vegetables. (18)

Front 31

Dockside Surf and Turf

Back 31

Top sirloin steak, macadamia coco prawns, St. Maries Idaho wild rice pilaf and fresh vegetables. (26)

Front 32

Snake River Farms Bacon Wrapped Kobe Meatloaf

Back 32

Idaho mashed potatoes, mushroom bourbon sauce, topped with buttermilk onions and served with steamed vegetables. (19)

Front 33

CAB Top Sirloin Bourbon Steak

Back 33

Bourbon sauce with mushrooms and onions served with roasted potatoes and garlic toast. (23)

Front 34

Snake River Farms Kobe Pot Roast

Back 34

Slow roasted pot roast with Idaho Mashed potatoes and fresh vegetables. (19)

Front 35

Sesame Ahi Tuna

Back 35

Sesame-crusted and pan-seared medium rare. Served with pickled ginger, stir-fry vegetables, Niko Rice, and Pan-Asian sauce in a wonton shell. (19)

Front 36

Pan-seared Ruby Red Trout

Back 36

Crusted with Idaho Potato pearls, lemon butter, with St. Maries Idaho wild rice pilaf and fresh vegetables. (19)

Front 37

Macadamia Coco Prawns

Back 37

Hand-Breaded and served with St. Maries wild rice pilaf, fresh vegetables, and Chef Ryan's signature sauce. (19)

Front 38

Pan-Seared Halibut

Back 38

With St. Maries Idaho wild rice pilaf and fresh vegetables. (24)

Select from the following preparations:

- Mediterranean style with olives, fresh tomatoes, herbs and virgin olive oil.

- Finished with Creamy lobster sauce

Front 39

Dockside Cioppino

Back 39

Prawns, scallops, mussels, clams, halibut, and crab claw in rich Cioppino sauce with garlic toast. (19)

Front 40

Seafood Fettuccine

Back 40

An assortment of seasonal seafood, sauteed with white wine, a touch of garlic, tossed with our house-made creamy Alfredo sauce, grated Parmesan cheese and served with garlic bread. (24)

Front 41

Northwest Fresh Salmon

Back 41

Presented with St. Maries Idaho wild rice pilaf, Fresh vegetables, and lemon. (18)

Front 42

Bayside Steamer clams

Back 42

Sauteed andouille sausage, onions, and mushrooms, deglazed with white wine and lemon juice. Finished with garlic-herb butter, chili flakes, crumbled blue cheese and garlic toast. (14)
Add St. Maries Idaho wild rice pilaf and fresh vegetables. (5)

(( Also available without the sausage, mushrooms or blue cheese and just our classic herb butter, white wine, and chili flake sauce))