 Casual
Elegance and Free High-Speed Internet
Access!
Enter the Salish Lodge & Spa Dining
Room and transform your next meal
into a memorable event. The hectic pace of life reduces
to the gentle rhythm of sipping wines and savoring artisan
cheeses. Built around the original 1907 fireplace, the
Dining Room
combines Northwest character and casual elegance for a
unique dining experience and the time to enjoy it. Indulge
in personalized tableside service where you can enjoy
meals in the company of your closest friends, family or
colleagues for parties up to ten guests.
Dress up for a special occasion or dress down for comfort,
there's no dress code but reservations are
highly recommended.
Dining
Room Hours
- Breakfast, Monday - Friday: 7:30am to 10:30am
- Breakfast, Saturday & Sunday: 8:00am to 1:00pm
- Dinner, Sunday - Thursday: 5:30pm to 9:00pm
- Dinner, Friday & Saturday: 5:00pm to 9:30pm
Dining
Room Breakfast Menu
Morning Classics
Continental
freshly squeezed orange juice, seasonal fruit parfait
baker's basket,
coffee or tea service
Railroad Avenue
three eggs any style, with smoked bacon, honey cured
ham,
and apple-pork sausage crisp shoestring herbed potatoes
and a buttermilk biscuit
Eggs Benedict
two poached eggs with Canadian bacon and Hollandaise
sauce
on a toasted English muffin with shoestring herbed potatoes
Northwestern Omelet
three eggs with smoked ham, red and green bell peppers,
caramelized onions and Oregon cheddar,
with crisp shoestring potatoes and a biscuit
Fruit & Cereal
Cornucopia of Seasonal Fruits
the freshest of the Pacific Northwest served with natural
yogurt
or crème fraîche
Bircher-Brenner Muësli
a healthy mixture of rolled oats, grains and cereals,
roasted almonds and nuts, raisin and apple served with
Northwestern berry compote and natural plain yogurt
Salish Old Fashion Steel-Cut Oats
topped with plumped apricot chutney
The Salish Lodge Country Breakfast
This Lodge favorite, enjoyed since 1916, includes:
Coffee or Tea Service
Freshly Squeezed Juice
Seasonal Berry Parfait Baker's Basket
Old Fashion Steel-Cut Oats
The Main Course
three eggs with smoked bacon, pork-apple sausage
and honey cured ham, shoestring herbed potatoes and buttermilk
biscuits
Buttermilk Pancakes
Chef's Recommendations
Grilled Steak and Eggs
petite filet mignon topped with beurre Maître
d'Hôtel,
three eggs any style, potatoes and a buttermilk biscuit
Huevos Rancheros
three poached eggs with braised black beans, fresh
oregano,
cilantro corn kernels, tomatoes and Monterey Jack on
warm corn tortillas with fresh salsa, guacamole and sour
cream
Pike Place Omelet
three egg omelet with Pacific shrimp, Dungeness crab,
chives,
and cilantro herbed shoestring potatoes and a buttermilk
biscuit
Smoked Salmon Sandwich
two eggs basted, herbed cream cheese and salmon caviar
on
toasted brioche with seasoal baby greens
Northwestern Wild Mushroom Frittata
three egg frittata with wild mushroom ragoût,
baby spinach and
mascarpone crispy herbed potatoes and a biscuit
Dungeness Crab Almaviva
poached eggs over fresh crabmeat and artichoke hearts
with
Béarnaise sauce topped with tomato sauce
The Chocolate Pot
Prepared at the table, the perfect hot chocolate to
share
Griddle Cakes
Buttermilk Pancakes
Served as a full stack or, short stack with maple
syrup butter local berry compote
Yakima Valley Style Waffles
fresh apple waffles with cinnamon-cider syrup, seasonal
berries and crème fraîche
Brioche French Toast
with a side of bacon, maple syrup and seasonal fruits
Menu subject to change without
notice
The Dining
Room Dinner
Menu
Imagination, Discovery and Tradition
Soups
Creamy Sweet Onion Soup
Caramelized spring onions and diced vegetable confetti
Double Chicken Consommé
wild mushroom filled agnolotti, fresh herbs, spring
vegetables
Appetizers
Wild Venison Pastrami
fresh coriander, willamette valley filberts, cracked
black pepper molasses mustard glaze
Warm Kumamoto Oysters
creamed spring leeks, warm champagne ribbon sauce
and crisp savory tuiles
House Smoked Wynoochee River Steelhead
heirloom potato and chive gnocchi, capers, lemon butter
and fines herbs
Snoqualmie River "Hot Rocks"
pacific coast seafood, seasonal garnishes
and inspired marinades
Moulard Duck with Candied Pecans
duck rillettes, caramelized shallots, rainbow baby
beets walnut oil vinaigrette
Oldenkaas Gouda, Warm Apricot
Dutch Pancake
frisée, chives and vanilla infused syrup
Salads
Hand Selected Organic Field Greens
sliced fennel, tarragon, chives, brioche croutons,
and sweet wine vinaigrette
Thinly Sliced " Culatello
Prosciutto ", Baby Arugula, and Wenatchee Pears
aged parmesan cheese, blue lake beans, lardons, artisan
bread sticks
Warm Baby Spinach Salad "Traditional"
smoked bacon, egg, sliced mushrooms, toasted brioche,
red onion finished with port wine and first pressed olive
oil prepared tableside for two
Farmhouse Cheeses
"Grand Chariot of Cheeses"
"from artisan cheese-makers for you to enjoy"
Kelly Estrella, Montesano, Washington
Hervé Mons, Roanne, France
And other dedicated crafters
Specialty
Seafood
Seared Diver's Scallops
lemon potato puree, english peas, baby artichokes,
marinated dried tomatoes fresh herbs of provence
Line Caught Herb Crusted Alaskan
Halibut
creamy shallots, tomato lilies, basil, shaved fennel,
lemongrass foam
Slowly Baked Wild King Salmon
parsnip puree, marinated raisins, cinnamon pancetta,
maple drizzle and hand harvested sea salt
Salish Lodge Dungeness Crab Gratin
celery, garlic, roasted red peppers, white mushrooms,
fresh herbs and béarnaise sauce for two
Meat,
Poultry and Wild Game
Northwestern Pasture Raised Chicken
valentina cheese potato puree, caramelized red onion,
basil, sweet oregano and niçoise olives
Fire Roasted Wild Boar "Chop"
honey baked onions, asparagus, leeks, smoked bacon
and savory finished with sour cherry- balsamic glaze
Oregon Country Beef Rib Eye
early spring vegetables, wild mushroom risotto cake,
burgundy caramelized onion jus
Andersen Ranch Lamb Loin
eggplant fondue, tomato, parsley, spring bean cassoulet,
garlic crème and basil oil
Oregon Country Beef Roasted "Chateaubriand"
with yukon gold potatoes anna and merlot reduction
for two
Asparagus Spears, Foraged Mushrooms, Sautéed Spinach,
hollandaise sauce, shallots and herbs, lemon and garlic
Pre
Fix Menus
Grand Tasting Menu
our cuisine in five acts
Menu "From the Garden"
our cuisine from the garden
Kindly refrain from using cellular phones
in the Dining
Room.
Parties of six or greater are presented with one check
which includes a 20% gratuity.
This menu is subject to change
without notice
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