Our Menu

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 Bibb Lettuce
With a grilled garlic loaf crouton and Green Goddess dressing

Field 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

New York Steak
Hand carved premium Angus beef, grilled to your specifications, topped with Oregon blue cheese butter and savory onion jam. Served with mashed potatoes

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
Veal flank steak, thinly sliced, lightly breaded, grilled, and served with 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.