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 SOUPCup 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

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