LUNCH MENU
First
BRUSCHETTA 10
roma, sundried, and cherry tomatoes; garlic, onion, basil, fresh mozzarella, balsamic; parmesan toast points
HUMMUS 11
roasted garlic and roasted red bell pepper hummus, olive tapenade, feta, roasted garlic, cucumbers, roma tomatoes, warm pita
CHEESE AND MEAT BOARD 17
cured meat, artisan cheeses, sour cherry jam, kalamata olives, artichoke hearts, sundried tomatoes, crackers
CALAMARI 13
flash-fried, spices, pickled cabbage, three dipping sauces
MARGHERITA FLATBREAD 12
fresh roma tomatoes, fresh mozzarella, basil, balsamic with parmesan toast
Second
Cup 7/Bowl 9
CRAB CHOWDER (GF) VEGAN TOMATO BISQUE (V) SEASONAL SOUP
SCRATCH SIGNATURE SALAD 9 (GF)
baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette
CAESAR 8 (GF)
chopped hearts of romaine, parmesan, toasted pecans, croutons, parmesan crisp, anchovies caesar dressing
ROASTED BEET SALAD 9
arugula, salt-roasted beets, toasted almonds, and goat cheese with a charred onion vinaigrette
Third
Served with your choice of soup, salad or fries
SMOKED CHICKEN NACHO ENCHILADA 13
corn tortilla shell, shredded lettuce, cheese blend, radish pico, creme fraiche
BUFFALO CHICKEN WRAP
lettuce, tomato, bacon, bleu cheese crumbles, bleu cheese dressing, buffalo hot sauce
NAPOLEON DE SALMON WRAP 14
seasoned salmon, queso-creme yogurt, spinach, red cabbage, and pickled onion
GROWN UP GRILLED CHEESE 13
fresh mozzarella, boursin, brie, parmesan, pears, hickory bacon, fresh basil
BBQ GRILLED BURGER 15
bbq sauce, jalapeno aioli, fried onions, lettuce, tomato, bacon, swiss cheese
FISH AND CHIPS 13
fresh cod, tartar sauce, cole slaw
*BACON CHEDDAR BURGER 14
half pound angus beef, hickory bacon, cheddar cheese
LASAGNA 13
ricotta, mozzarella, parmesan, savory meat sauce
FISH TACOS 13 (GF)
fish of the day, crème fraiche, pico, guacamole, jalapeno cilantro slaw, fried corn tortilla
VEGETARIAN TACOS 12 (GF)
roasted sweet potatoes, black beans, corn, avocado, jalapeno cilantro slaw, fried corn tortilla
Happy Hour
Monday and Tuesday in Rain Lounge 4pm-close
Wednesday thru Saturday in Rain Lounge 4-5:30pm and 9pm-close
DRINKS
Well Drinks 5
House Wine by the Glass 6
Draft beer 4
FROM THE KITCHEN
French Fries with parmesan and garlic 5
Sweet Potato Fries with garlic aioli 5
Calamari three dipping sauces 9 or half-order for 6
Fresh Clams steamed in white wine sauce, garlic & butter 10
Hummus with crisp vegetables, olive tapenade, feta, warm pita 9
Bruschetta tomatoes, secret spices & garlic parmesan bread 10
Half-order of Bruschetta 5
Margherita Flatbread tomatoes fresh mozzarella, basil, balsamic 9
Edamame steamed with garlic, lemongrass, ginger, sea salt 6
Signature Salad spinach, brie, candied walnuts, bacon, vinaigrette 6
Caesar Salad parmesan, croutons, pecons, caesar dressing 6
Bowl of Crab Chowder – Vegan Tomato Bisque – Seasonal Soup 7
Bacon Burger with cheddar cheese and fries 15
Grilled Cheese bacon, mozzarella, boursin, swiss basil, pears & fries 12
Fish Tacos, pico, salsa, cabbage & fries 12
7 Hot Wings gorgonzola hot sauce 10
Lasagna, caesar salad 13
Dinner
First
BRUSCHETTA 12
roma, sundried, and cherry tomatoes; garlic, onion, basil, fresh mozzarella, balsamic; parmesan toast points
HUMMUS 11
roasted garlic and roasted red bell pepper hummus, olive tapenade, feta, roasted garlic, cucumbers, roma tomatoes, warm pita
CHEESE and MEAT BOARD 17
cured meat, artisan cheeses, sour cherry jam, kalamata olives, artichoke hearts, sundried tomatoes, crackers
CALAMARI 13
flash-fried, spices, pickled cabbage, three dipping sauces
FRESH CLAMS 14
clams, white wine, garlic, oregano, chili flakes, tomato, andouille sausage, parmesan garlic toast points
Second
Cup 7/ bowl 9
CRAB CHOWDER (GF) VEGAN TOMATO BISQUE GF(GF/V) SEASONAL SOUP
SCRATCH SIGNATURE SALAD 9 (GF)
baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette
CAESAR 8 (GF)
chopped hearts of romaine, parmesan, toasted pecans, croutons, parmesan crisp, anchovies, caesar dressing
ROASTED BEET SALAD 9
arugula, salt-roasted beets, toasted almonds, and goat cheese with a charred onion vinaigrette
Third
HOT POT 33
scallops, prawns, clams, langostino, andouille sausage, red bell peppers, onions, garlic, basil,
fingerling potatoes, savory spicy tomato broth; parmesan garlic toast points
ULTIMATE SEAFOOD TRIO 42 (GF)
7oz atlantic lobster tail, seared scallops, prawns, lemon cream sauce, parmesan risotto; seasonal vegetable
HOUSE-MADE PASTA 26
herb-infused pasta, onions, mushrooms, shaved asparagus, red pepper romesco cream sauce, shaved lamb chopper cheese
COMPART DUROC PORK CHOP 32 (GF)
citrus-brined pork chop, sauteed mushroom green, horseradish mashed potatoes, peach gastrique
*SMOKED DUCK 29 (GF)
smoked duck breast, wild mushroom risotto, port wine reduction, spiced pecans; seasonal vegetable
GNOCCHI 27
house- made potato dumplings, italian sausage, marinara, bell peppers, onions, spinach, mushrooms
*TENDERLOIN 36
local washington beef grilled filet mignon, roasted fingerling potatoes, melted leeks, chive gel, bordelaise, seasonal vegetable
DIVER SCALLOPS 34 (GF)
pan_seared scallops, cauliflower puree, roasted cauliflower, soay raisen cashew butter, chamomile soaked raisins, toasted cashews, cilantro
PAN ROASTED CHICKEN 28 (GF)
bone-in chicken breast, natural pan jus, crispy pork belly, mustard greens
*COLUMBIA RIVER STEELHEAD 29 (GF)
pan seared steelhead, braised fennel, roasted shallot soubise, citrus and fennel salad, brown butter citrus vinaigrette, seasonal vegetable
CHICKEN MARSALA 29
grilled chicken breast, herb-infused pasta, roasted wild mushrooms, marsala wine sauce, parmesan
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
FRENCH PRESS COFFEE 10
service for four, served with accoutrements
COFFEE 3
HOT TEA 3.5