Our Menu

Our Menu

Starters Salads Specialties Hand Helds Desserts

Starters


PORK BELLY BITES

Pork belly tossed in spiced-smokey honey, sourdough bread sauce, pickled spicy slaw & carrot coriander sauce | 16

CRAB CAKES

Blue crab, southern slaw, preserved lemon aioli & lemon zest| 15

BBQ PORK MAC N CHEESE

Crispy BBQ pork, crispy bacon, pickled jalapenos, mornay cheese sauce & buttery cracker topping | 16

CRISPY CALAMARI

Lightly breaded, wild pacific calamari, pepperoncini peppers, peppadew peppers & pomodoro dipping sauce | 17

FRENCH ONION SOUP

Walla Walla onions, 24-hour slow simmered beef consomme, crouton, Gruyere & pecorino cheese - 9 | 11

CAESAR SIDE SALAD *GFA

7

BISTRO SIDE SALAD *GFA

7

HAMACHI SHOTS

Hon Hamachi shashimi, avocado, shaved jalapeno, red radish, puffed rice & yuzu soy sauce | 3.5

CRAB MAC N CHEESE

Blue crab, scallions, shellfish stock, mornay cheese sauce & cracker topping | 18

SOUP OF THE MOMENT

Rotation of Chef's fall soups - 10 | 13

Salads


SEASONS’ CAESAR

A well-dressed Caesar: Chopped romaine, marinated tomatoes, rustic croutons & Parmesan crisp *GFA | 14

HALF SALAD | 11

SOUP & SALAD

Soup of the Moment or French Onion Soup with option of side Bistro or Caesar salad | 15

BISTRO SALAD

A bed of savoy, marinated tomatoes, dried fruits, candied pecans, shredded carrots & housemade golden balsamic vinaigrette | 13

FALL AT THE FARMERS MARKET

Fuji apples, autumn greens, aged Tillamook white cheddar, spiced walnuts, crasins & a cider house vinaigrette *GFA | 14

HALF SALAD | 11

SALT ROASTED BEET SALAD

Golden & red beets, autumn greens, braised orange lentils, Marcona almonds, golden balsamic vinaigrette & toasted focaccia * GFA | 14

HALF SALAD | 11

Add protein to any salad.
Chicken – 7 | Shrimp – 8 | Pork belly – 9 | Steelhead – 10

Specialties


PORK FRIED RICE

Jasmine rice fried, topped with crispy pork belly, smokey soy sauce, edamame, broccoli, snap peas, kimchi & scallions | 25

COLOMBIA RIVER STEELHEAD

Pan-seared skin on Steelhead fillet, roasted sunchokes, charred escarole & lemon aioli *GFA | 28

12 oz NEW YORK STEAK

Char-grilled Chef’s choice steak, crispy red skin potatoes, seasonal vegetables *GFA | 39  Add four grilled shrimp | 8

HARISSA SPICED IDAHO LAKE TROUT

Harissa spiced local trout, sauteed zucchini and crookneck squash, crispy red shin potatoes, maple-harissa vinaigrette, toasted spiced pumpkin seeds & coriander salt  *GFA | 30

GRILLED VENETIAN CHICKEN

Parmasan-pine nut polenta cake, charred roasted broccoli, fig-port chicken jus & shaved parmasan *GFA | 28

SEASONS’ MUSHROOM RISOTTO

Broccoli florets, zucchini, crookneck squash, wild mushrooms & shaved Parmesan cheese *GFA - 25 | Add four grilled shrimp - 9 | crispy pork belly - 9

CRISPY BUTTERMILK FRIED CHICKEN

Louisiana style fried chicken, steamed jasmine rice, bourbon-brown sugar glazed baby carrots, ham hock braised kale & 'Red Eye' gravy | 26

12 oz PEPPERCORN CRUSTED NEW YORK STRIP

Char-grilled choice steak, crusted in cracked black pepper and seared in clarified butter, served with roasted wild mushrooms in a brandy cream sauce, beef butter & crispy rosemary fries *GFA | 39

BEEF SHORT RIB STROGANOFF

Slow red wine braised NW boneless short rib, egg noodles, sauteed wild mushrooms, garlic, shallots, scallions. house made Crème Fraiche & a brown butter bechamel | 29

HAND HELDS


FISH & CHIPS

PNW ale-battered rockfish with fresh fries, tartar sauce & lemon. Three piece | 19, Two piece | 16

SEASONS’ PUB BURGER

House ground Northwest Angus brisket and chuck blend, special sauce, Tillamook cheddar, tomato, lettuce, pickle & fresh fries *GFA | 17 -Sub BEYOND patty

WILD MUSHROOM & GRUYRER BURGER

House ground Northwest Angus brisket and chuck blend, black truffle aioli, caramelized onions, roasted wild mushrooms, Gruyere & fresh fries *GFA | 18 -Sub BEYOND patty

NASHVILLE HOT CHICKEN SANDWICH

Nashville hot glazed fried chicken breast, Southern coleslaw, lemon aioli & fresh fries | 16

EXTRAORDINARY GRILLED CHEESE

Artisan bread, herbs, pecorino, cheddar, cream cheese, tomato basil dip & fresh fries | 15

BETTER BLT

Toasted sourdough, thick cut pepper crusted bacon, romaine lettuce, tomato, lemon aioli & fresh fries | 16

SLIDERS

- Blue crab with lemon aioli & coleslaw

- Beef with bacon, cheddar & special sauce

- Pork belly, carrot-coriander puree & pickled jalapeno-daikon-carrot slaw

Trio & fresh rosemary fries| 18

Single | 7 each

DESSERTS


COCONUT TRES LECHES

Coconut rum soaked yellow cake, grilled pineapple compote, coconut caramelized cream, toasted coconut & pineapple lime sorbet | 10

CLASSIC CREME BRULEE

Custard, carnalized sugar crust, whipped cream & a gaufrette cookie *GFA | 10

ROTATING SEASONAL GELATO

See server for current selection | 8

FROM THE OVEN WITH LOVE

Cinnamon-sugar dusted crispy tortilla shells, cheesecake pastry cream, Fuji apple pie filling, smoked caramel sauce, cinnamon meringue cookies & horchata gelato | 11

AUTUMN PEAR TART

Almond-pear tart, poached pears, pear butter, brown butter gelato, Marcona almonds & local honey | 11

*PLEASE NOTE: GF denotes that a dish CAN BE prepared gluten-free, just ask your server.

Although delicious, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness; especially, if you have certain medical conditions. Seasons of Coeur d’Alene cooks foods to order for quality and freshness. Your wellbeing is important to us, if you have any allergies please inform your server, as not all ingredients are listed on the menu.