STARTERS SALADS & SOUPS
Seared Albacore Tuna Salish Baby Greens
radish, carrot, cucumber, Calabrian chile, Meyer lemon aioli 18 stone fruit, almond, Danish bleu, Salish honey vinaigrette 12
Hen of the Woods Mushroom Tempura Little Gem Salad
local cherries, delice, smoked hazelnuts, garden flowers 17 radish, carrot, Beacher’s crisps, herb buttermilk dressing 13
Mozzarella Burrata Romaine Caesar Salad
Heirloom tomato, pea vines, pinenuts, basil, white balsamic 17 harissa chickpeas, preserved lemon, parmesan,
black garlic dressing, Dijon croutons 14
Green Tomato Gazpacho
cucumber, tomato, mint, Ligurian olive oil 13 Sweet Corn Soup
zucchini, toast, sumac, herbs 13
Pacific Prawn Bisque
apple fennel slaw, crème fraîche, fennel pollen 15
At Salish Lodge, we believe in food that sings the virtues of
local & homegrown.
Our goal is to bring you the best flavors of the Pacific
Northwest using fresh, vibrant seasonal ingredients. We are
inspired by the bounty and the beauty of the surrounding area,
and we strive to be good stewards of our resources. All our
ingredients are treated with respect, and waste is minimized.
Partnering with nearby growers, purveyors and farms that
bring us the highest quality local and organic ingredients is
something we’re passionate about. Our apiary produces honey * Consuming raw or undercooked meats, poultry seafood, shellfish
that you’ll find on every menu, alongside our homegrown herbs or eggs may increase your risk of foodborne illness.
from Chef’s garden. A 3% surcharge is added to all food items, 75% of this charge is
distributed directly to our hardworking dishwashers and culinary
Our food salutes traditions and creates memories.
team members. The remainder is retained in order to support
Thank you for dining with us at Salish Lodge & Spa. living wages for all Salish Lodge & Spa team members.
A 20% service charge will be added to parties of six or more. 100%
of the service charge will be distributed to the servers serving you.
Look for the Salish bee to guide you to menu
items that feature honey from our own hives.
MAINS SIMPLY GRILLED
We partner with Northwest Ranchers including Salmon Creek,
Northwest Free-Range Chicken
St. Helens, and Painted Hills
sweet corn, charred summer squash, blistered tomato, dill 39
Select your side and sauce
Salmon Creek Farms Duroc Pork Chop*
green garbanzo beans, preserved lemon, oil cured olive, 12oz. Duroc Pork Chop* 48
charred baby onion and black garlic 48
7oz. 24-day Angus Filet Mignon* 61
Alaskan Halibut*
cucumber, radish, eggplant, black garlic, za’atar 56 10oz. Center-Cut Top Sirloin* 51
Pacific Scallops*
Fregola sarda, Romanesco, ginger-carrot butter, creamed leeks,
Greek oregano 56 34oz. Tomahawk*
The Tomahawk is a steak lovers delight. This
Pan Roasted Salmon* Tomahawk beef steak comes with seven to eight
stone fruit, fried brioche, arugula, fennel, shallot 56 inches of rib bone left intact which gives the steak its
Summer Squash Risotto signature mouth-watering flavor and unique look. At
charred summer squash, burrata, pinenuts, lemon oil 38 34-ounces, this steak is the perfect meal for two and
creates a memorable photo-worthy dining experience.
Please allow additional cooking time.
SIDES
Seared Summer Beans Serves two, select two sides and a sauce 165
njuda vinaigrette, basil, breadcrumbs 9
Roasted Carrots SAUCES
yogurt, nam prik, fried shallot, garden herbs 9 bone marrow béarnaise*
Northwest Grits & Cheese Curds rye whiskey & sage demi-glacé
Salish honey, roasted corn, chive 13 charred spring onion and black garlic
Buttermilk Whipped Potatoes
chive butter 9
