Dinner Menu Highlights
Whistlin' Jack Lodge "Blue Ribbon" & specially selected USDA branded steaks! Served with soup and salad; choice of dressed baked potato, steak fries, lemon chardonnay pasta or rice pilaf and sweet cream corn and Lodge honey roll - AA butter.
NEW YORK STRIP STEAK
USDA Grade: "Top of Choice or Prime"
10 oz ... $34.95 14 oz ... $39.95
TOP SIRLOIN STEAK
USDA Grade: "Top of Choice"
Half Pound ... $27.95
BONE-IN RIB STEAK USDA Grade: "Top of Choice"
14 oz ... $35.95
ELK STEAK MEDALLIONS
Boneless elk medallions seared with Brandy, Cabernet Wine and cracked peppercorn sauce, scallions and mushrooms
STEAK & SEAFOOD COMBINATIONS ...by the Naches River
JEWEL OF THE NILE
Tenderloin steak, fire broiled and paired with three sautéed tiger prawns and finished with sauce béarnaise.
Medallions of tenderloin beef filets, broiled and topped with Dungeness crab, asparagus spears and sauce béarnaise.
ENJOYABLE FAVORITES for EVERYONE
BREAST OF CHICKEN MARSALA
Coated in seasoned flour & pan seared in olive oil & butter.
Finished with pan-stock broth; cream, lemon zest, parsley, sliced mushrooms, onions and sweet Marsala wine.
ROAST TURKEY DINNER
Apple sage stuffed and slow roasted to perfection. Served with whipped Yukon Gold potatoes, giblet gravy and cranberries.
BOW TIE CHICKEN
Chicken breast coated in seasoned flour & pan seared. Finished in a smoky, huckleberry sauce. Set over lemon chardonnay bow tie pasta.
BRANDIED PORK LOIN
Tender pork cutlets readied and pan seared in our Cascadia Kitchen. Rich pan-stock, demi-glace with apple laden brandy sauce.
GUEST FAVORITES ... by the NACHES RIVER
PRIME RIB SANDWICH
USDA "Choice" prime rib, broiled and served open faced on garlic sourdough bread. Served with creamy horseradish sauce.
CHICKEN FRIED STEAK
A broiler steak dusted in our own seasoned breading and pan fried.
Choice of beef-stock or country gravy.
THE BULL'S EYE
12 oz. of ground sirloin grilled with a thick cut sweet onion slice in the center. Served with beef-stock gravy.
BREAST OF CHICKEN OSCAR
Broiled and seasoned breast, topped with Dungeness crab & fresh asparagus spears. Finished with sauce hollandaise.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness
SEAFOOD FAVORITES ... today, tonight or this weekend
Served with soup and salad; choice of dressed baked potato, steak fries, lemon chardonnay pasta or rice pilaf and sweet cream corn and Lodge honey roll - AA butter.
BIG RIVER RAINBOW
A Williams Family favorite since 1957!
Our trout is 12-14 inches long and a pound of delicately seasoned white meat. Boned tableside. Garnished with fresh lemon wedge and tartar dill sauce.
Delicate cold water fillet roasted gratin style with a creamy blend of parmesan cheese, scallions, lemon and special seasonings.
PACIFIC NORTHWEST OYSTERS
Dusted in seasoned flour & pan fried. Served over a bed of rice pilaf. Garnished with tartar dill and cocktail sauce.
LODGE ENTREE SALADS
Served with soup and Lodge honey roll - AA butter.
LODGE CLASSIC CAESAR
Crisp, fresh romaine lettuce, lemon, parmesan cheese and croutons
tossed with our creamy Caesar dressing.
HUCKLEBERRY-TERIYAKI CHICKEN SALAD
Breast of chicken, rubbed and broiled with our delicate huckleberry-teriyaki sauce, atop fresh greens and vegetables. Choice of dressing.
STRAWBERRY SPINACH SALAD
Fresh spinach tossed in our strawberry vinaigrette with toasted almonds and mozzarella cheese. Finished with crisp parmesan wedges and feta cheese.
WHISTLIN' JACK LODGE WEDGE
A crisp wedge of iceberg dressed with creamy bleu cheese dressing, balsamic vinaigrette, tomatoes, pecans, bacon and crumbled bleu cheese.