Our Menu
Updated June 2009
Starters
Fresh Steamer Clams
Served in a garlic-tarragon broth.
Grilled Prawns
Grilled “jumbo” prawns served on seasoned black beans with red and green chili sauces.
Medallions of Elk
Served with a zinfandel-thyme jus on horseradish mashed potatoes.
Dungeness Crab Stuffed Mushroom Caps
An award winning recipe.
Soup and Salads
Chef Tim’s Soup du Jour
Crisp Organic Bibb Lettuce
Green Goddess dressing, sweet bell peppers, cherry tomatoes, house-made croutons.
Field Greens
Organic greens tossed with a tangy champagne-pear vinaigrette dressing garnished with bleu
cheese crumbles, hazelnuts, and dried cranberries.
Mains
House Alder-Smoked Salmon
Fresh salmon lightly cold-smoked here at the Jackalope Grill. Finished in the oven and served with a honey-lime-chipolte glaze, fresh grapefruit, and rice pilaf
Filet Mignon
Pan seared eight-ounce filet of premium Angus beef. Served with a classic brandy & green peppercorn sauce and mashed potatoes.
Beef Flatiron “Steak Frites”
Nine ounce portion, grilled to your specifications. Served with chimichurra sauce and french
fries.
Medallions of Pork Tenderloin
Braised with apple cider, balsamic vinegar, sun-dried cherries, and fresh chilies.
Roast Rack Of Lamb
An entire rack of New Zealand lamb, marinated in white wine, rosemary, garlic, and extra virgin olive oil. Served with oven-roasted new red potatoes and rosemary-cabernet jus.
Seafood Pasta
Fresh clams, prawns, sea scallops, with Penne Pasta in a tomato, white wine, and fresh basil sauce.
Jaeger Schnitzel
Jaeger Schnitzel is German “comfort food.” We accompany our “Chairman’s Reserve” pork loin
schnitzel with traditional braised red cabbage, potato pancake, and a rich mushroom gravy.
Jackalope Kobe Beef Burger
A handmade 10-ounce 100% Kobe beef burger, presented on a pesto focaccia bun with all the trimmings. Served with French Fries. Add savory onion jam, sauteed mushrooms, or cheddar cheese. One dollar each.
Desserts
A variety made daily
All of the menu items are created on premises. We use local, fresh, and organic products whenever possible.
We had such a fabulous meal at the Saviah Wine Dinner last night. WE can’t wait to come back again to Jackalope as it had been a while since we’ve dined with you. Any chance you could share your recipe for the potato leek soup? There’s an ingredient in yours that I just can’t quite identify! I’ve made several potato leek soups before, but nothing compares to the one you made last night! Thanks again. We’ll be back soon.