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Fried tortilla chips with a spicy enchilada style salsa and guacamole.

Salmon, pineapple, and onion marinated in a lime bath served over shredded lettuce and chips.

Thick cut steak with slaw, radishes, avocado, corn, and salsa.

Fish served with slaw, radishes, avocado, corn, and salsa.

Deep fried avocado with vegan slaw, radishes, guacamole, corn, and salsa.

Beef gravy over twice fried fries and cheese curds.

Honey glazed wings featuring rooftop honey, bourbon, and ginger with a side of blue cheese dressing, carrots, and celery.

Pepperoni, mushroom, and sausage with red sauce on thrown dough.

Red pepper pesto with Yukon potatoes, artichoke, goat cheese, and tossed arugula on the thrown dough.

Mixed greens and cherry tomatoes with aged balsamic vinaigrette.

Little gem lettuce, crispy bacon, spiced nuts, hard boiled eggs, goat cheese, tomatoes, olives, and apple poppy vinaigrette.

Romaine hearts, parmesan cheese, and croutons.

Fresh Dungeness crab, dressing, boiled egg wedges, cherry tomatoes, and garden grown lettuce.

Steak flank marinated overnight in rub topped with jicama, cucumber, and gremolata paired with a radish and greens side salad.

Half roasted herbed, rubbed chicken, and au jus with grilled carrots and green beans.

Served over grilled asparagus and creamy polenta. Topped with a lemon caper sauce.

Half lb. snake river farm Kobe style beef patty, cheddar, bacon, lettuce, tomato, and caramelized beer onions on a pretzel bun.

One pound of fresh black mussels cooked with chorizo, red wine, saffron, and various spices.

Bechamel and elbow pasta.

Flan with honey sourced from rooftop beehives and powdered sugar.

Oreo cookie and white and dark chocolate mousse served with a raspberry glaze de vanilla ice cream.

Apple pie filling in a warm flaky pastry and vanilla ice cream.