LUNCH MENU
APPETIZERS
BRUSCHETTA 12
roma, sundried, and cherry tomatoes; garlic, onion, basil, fresh mozzarella, balsamic; parmesan toast points
HUMMUS 13
roasted garlic and red bell pepper hummus, olive tapenade, feta, roasted garlic, cucumbers, roma tomatoes, warm pita
CHEESE & MEAT BOARD 20
cured meat, artisan cheeses, cherry jam, kalamata olives, olive tapenade, artichoke hearts, sundried tomatoes, crackers
CALAMARI 15
flash-fried, spices, pickled cabbage, three dipping sauces
MARGHERITA FLATBREAD 14
fresh roma tomatoes, fresh mozzarella, basil, balsamic
SOUPS AND SALADS
CRAB CHOWDER (GF) VEGAN TOMATO BISQUE (V) (GF) SEASONAL SOUP
Cup 7/Bowl/9
LACINATO KALE SALAD 9 (GF)
lacinato kale topped with dried cranberries, bastón carrots, spiced pumpin seeds, butternut squash, and blue cheese crumbles. Served with an apple cider vinaigrette
SCRATCH SIGNATURE SALAD 9 (GF)
baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette
CAESAR 9 (GF)
chopped hearts of romaine, parmesan, toasted pecans, croutons, parmesan crisp, anchovies caesar dressing
LUNCH ENTREES UNTIL 3PM
Served with your choice of soup, salad or fries
SMOKED CHICKEN NACHO ENCHILADA 15
tortilla shell, shredded lettuce, cheese blend, radish pico, crème fraiche
BUFFALO CHICKEN WRAP 16
lettuce, tomato, bacon, blue cheese crumbles, blue cheese dressing, buffalo hot sauce
NAPOLEON DE SALMON WRAP 16
seasoned salmon, queso- crème yogurt, spinach, red cabbage, pickled onion
GROWN UP GRILLED CHEESE 15
fresh mozzarella, boursin, brie, parmesan, pears, hickory bacon, fresh basil
*BBQ GRILLED BURGER 17
bbq sauce, jalapeño aioli, fried onions, lettuce, tomato, bacon, swiss cheese
FISH AND CHIPS 16
fresh cod, tartar sauce, cole slaw
*BACON CHEDDAR BURGER 17
half pound angus beef, hickory bacon, cheddar cheese
LASAGNA 15
ricotta, mozzarella, parmesan, savory meat sauce
FISH TACOS 15 (GF)
fish of the day, crème fraiche, pico, guacamole, jalapeno cilantro slaw, fried corn tortilla
VEGETARIAN TACOS 14 (GF) (V)
roasted sweet potatoes, black beans, corn, avocado, cilantro, purple cabbage, feta cheese, hand-made infused ancho chili tortilla shells
HAPPY HOUR
Monday and Tuesday in Rain Lounge 4pm-close
Wednesday thru Saturday in Rain Lounge 4-5:30pm and 9pm-close
Well Drinks 6 – Glass of House Wine 7 – Draft Beer 5
FROM THE KITCHEN
French Fries with parmesan and garlic 6
Sweet Potato Fries with garlic aioli 6
Bruschetta tomatoes, spices & garlic parmesan bread half 6 – whole 12
Calamari three dipping sauces half 7 – whole 13
Edamame steamed with garlic, lemongrass, ginger, sea salt 8
Signature Salad spinach, brie, candied walnuts, bacon, vinaigrette 7
Caesar Salad parmesan, croutons, pecans, Caesar dressing 7
Bowl of Crab Chowder – Vegan Tomato Bisque – Seasonal Soup 8
Hummus with crisp vegetables, olive tapenade, feta, warm pita 12
Margherita Flatbread tomatoes, fresh mozzarella, basil, balsamic 11
7 Hot Wings gorgonzola hot sauce 12
Fresh Clams steamed in white wine sauce, garlic & butter 12
Grilled Cheese bacon, mozzarella, boursin, swiss basil, pears & fries 12
Fish Tacos pico, salsa, cabbage & fries 14
Lasagna caesar salad 15
Bacon Burger with cheddar cheese & fries 17
DINNER MENU
APPETIZERS
HUMMUS 14
roasted garlic and roasted red bell pepper hummus; served with olive tapenade, feta, roasted garlic, tomatoes, cucumbers, and warm pita
BRUSCHETTA 14
Roma sundried and cherry tomatoes; garlic, onion, basil, fresh mozzarella, balsamic reduction, served with parmesan toast points
CALAMARI 15
flash-fried, spices, pickled cabbage, three dipping sauces: sweet chili, garlic aioli, & lemongrass ginger
FRESH MANILLA CLAMS 15
clams, white wine , garlic, oregano, chili flakes, tomatoes, andouille sausage, & parmesan toast points
SWEET AND SPICY ASIAN RIBS 16
braised pork ribs tossed in a sriracha sweet chili, and sesame seed sauce; garlic parmesan french fries
AHI TARTARE 16
ahi tartare topped with mango pico de gallo, avocado, and sriracha wasabi vinaigrette. Served with wonton chips
CHEESE & MEAT BOARD 20
two cured meats, four artisan cheeses, cherry jam, kalamata olives, artichoke hearts, & apple slices
SOUPS AND SALADS
SOUPS
CRAB CHOWDER (GF) -VEGAN TOMATO BISQUE (GF/V) – SEASONAL SOUP – Cup 8 or Bowl 10
LACINATO KALE SALAD 9 (GF)
lacinato kale topped with dried cranberries, bastón carrots, spiced pumpin seeds, butternut squash, and blue cheese crumbles. Served with an apple cider vinaigrette
CAESAR 9
chopped hearts of romaine, toasted pecans, croutons, parmesan crisp, and anchovy caesar dressing
SCRATCH SIGNATURE SALAD 9 (GF)
baby spinach, bacon, brie, apples, candied walnuts, topped with a pomegranate vinaigrette
DINNER ENTREES
STUFFED ACORN SQUASH 27 (GF)
saffron rice, dried cranberries, roasted spiced pumpkin seeds, lacinato kale, blue cheese crumbles, and slaw served in a half acorn squash
*FRESH WILD-CAUGHT STEELHEAD 37
pesto spaghetti topped with a steelhead filet, roasted red pepper gel, and fresh mozzarella. Garnished with roasted pine nuts and fried basil leaves
STUFFED AIRLINE CHICKEN 35 (GF)
airline chicken cut stuffed with roasted red peppers and boursin cheese topped with demiglaze. Served with fingerling potatoes and seasonal vegetables
HOUSE-MADE BUTTERNUT SQUASH GNOCCHI WITH PRAWNS 39
Wild mushroom mix, onions, red peppers, spinach, butternut sage cream sauce, blue cheese crumbles, and topped with blackened tiger prawns and micro greens
CHICKEN MARSALA 33
grilled chicken breasts, herb infused pasta, roasted wild mushrooms, marsala wine sauce, parmesan
*SMOKED DUCK 36 (GF)
wild mushroom risotto, port wine reduction, spiced pecans and seasonal vegetables
*BLACKENED AHI TUNA 36
annatto saffron rice and mango salsa. Served with seasonal vegetables and micro greens
OSSO BUCO 38 (GF)
braised pork shank topped with bordelaise demiglaze; herb potato puree and seasonal vegetables
*HOT POT 38
scallops, prawns, clams, calamari, andouille sausage, red bell peppers, onions, garlic, basil, fingerling potatoes, savory spicy tomato broth; parmesan garlic toast points
*NEW YORK STRIP STEAK 38 (GF)
local Washington beef, wild mushroom mix, charred ciopollini onions & cherry tomatoes, topped with bordelaise demiglaze. Served with seasonal vegetables
*BACON-WRAPPED TENDERLOIN 40 (GF)
local Washington beef wrapped in bacon; topped with melted leeks & bordelaise and garnished with pickle mustard seed. Served with seasonal vegetables
*U-10 PAN-SEARED SCALLOPS 37 (GF)
Served with crispy pork belly, saffron rice, roasted fennel, and seasonal vegetables.
*SCRATCH’S CLASSIC SEAFOOD TRIO 47 (GF)
6oz atlantic lobster tail, two jumbo pan-seared scallops, two jumbo prawns, lemon cream sauce; parmesan risotto; seasonal vegetables
Dessert
Fourth
HOUSE MADE ICE CREAM (GF) 7
ask your server for today’s selections
SCRATCH BAG OF DONUTS 8
tossed with your choice of powdered sugar or cinnamon sugar; served with chocolate, caramel & huckleberry dipping sauces
CRÈME BRULEE (GF) 8
traditional vanilla bean burnt cream served with a caramelized banana, chantilly cream
CHOCOLATE DECADENCE (GF) 8
dense rich chocolate cake layered with chocolate ganache, vanilla ice cream
CHEVRE CHEESECAKE 9
rich and creamy blend of chevre & cream cheeses; served with limoncello macerated fresh berries, chantilly cream – a must try!
BANANAS FOSTER 8
vanilla bean ice cream, meyers rum, cinnamon butter, candied glass, bananas, brown sugar