Wilfs Restaurant & Jazz Bar

cup 11.5, Bowl 17

Creamy seasoned bisque topped with fresh Dungeness crab meat, cup

Tableside. Reggiano parmesan cheese, award winning classic dressing, romaine, seasoned croutons

Oregon bay shrimp, romaine, Wilfs dressing, Reggiano parmesan cheese, seasoned croutons

Mixed greens, goat cheese, dried cranberries, spiral carrots, candied pecans, fresh lime, stone ground mustard, honey, cumin vinaigrette

Lightly breaded, seasoned with capers, onion, celery and seared golden brown, served over fresh greens, dill Olympic sauce

Six breaded in house Cajun spices, deep fried, dill Olympic sauce

Fresh NW Sockeye filet seared, oven baked, presented with a lemon caper sauce, served with our couscous, orzo, garbanzo beans, and quinoa mix, seasonal vegetable. Cooked Medium

Fresh Ling cod fillet seared, topped with mango salsa presented with turnip puree, seasonal vegetable, whipped potato

Double R Ranch tenderloin 6 oz. filet, with shallots, cream, demi-glace, mushrooms, chef's potato, seasonal vegetable

Double R Ranch 6 oz. natural beef tenderloin cut, topped with a savory spiced chutney from local vendor, fried leeks, chef's potato and seasonal vegetable

Delicate five cheese tortellini tossed with salmon, herbs, basil, touch of cream

Snake River Farms 14oz. chop lightly seasoned, grilled, served with a mango cole slaw with cilantro, lime, honey, jalapenos, topped with a apple chutney from local vendor, whipped potato

Italian seafood stew with tomatoes, clams, mussels, seasonal fish, prawns, scallops, celery, carrots, served with garlic parmesan bread

Special seasoning tossed with crab meat and Oregon bay shrimp, with a “G” jam of ginger, jalapeno, mayo. Served with chef's potato, seasonal vegetable

Anderson Ranch 15 oz. braised with herbs and wine, presented with demi-glace from it's stock, whipped potato, seasonal vegetable