Served with toasted almond romesco aioli.

Basted with cilantro pesto, chargrilled and served over corn bread pudding.

Crispy panko crusted slices of portobello mushrooms. Served with almond romesco aioli.

Tenderloin strips seared with red onion and garlic-tamari lime glaze.

Fire roasted tomato basil soup topped with crème fraîche.

Fire roasted tomato basil soup topped with crème fraîche.

Creamy soup with chicken and jalapeño. A Tides Tavern classic!

Creamy soup with chicken and jalapeño. A Tides Tavern classic!

With Parmesan frico and bacon.

Knife & Fork salad with blue cheese dressing, hazelnuts and cherry tomatoes.

Served with Rotisserie Chicken & toasted hazelnuts.

Served with Oregon Bay Shrimp & toasted hazelnuts.

Rotisserie chicken, avocado, tomato, blue cheese crumbles, alder smoked bacon, egg, hazelnuts and mixed greens with blue cheese dressing and fresh basil vinaigrette.

One-half fresh Washington chicken basted with fresh herbs, citrus and garlic. Served with champ potatoes and seasonal vegetable.

Spice rubbed, glazed with maple-chipotle barbecue sauce and slow roasted in our rotisserie. Served with savory cornbread pudding and seasonal vegetable.

Cavatappi pasta tossed with creamy white cheddar cheese sauce, rotisserie chicken, prosciutto and peas. Topped with golden panko crumbs.

One-third pound American Kobe burger chargrilled to order. Served with French fries.

Salmon Creek Farms bone in pork chop finished with fresh ginger sauce and apple-cranberry compote. Served with cornbread pudding.

Applewood grilled to your liking and served with champ potatoes and seasonal vegetables.

A petite filet seared to your liking with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes and seasonal vegetables.

Roasted with garlic butter and topped with fresh lemon and gremolata. Served with rice and seasonal vegetables.

A richly flavored Cajun dish with rotisserie chicken, Andouille sausage, prawns, Oregon Coast bay shrimp, tomatoes, file, green pepper and basmati rice.

Three pieces of true cod lightly panko crusted and served with French fries and coleslaw.

Potato crusted wild Lingcod marinated in white wine and baked with a topping of sour cream, red onion and fresh dill. Served with craisin pistachio rice pilaf.

Large prawns butterflied & roasted with margarita butter. Finished with cilantro, lime, sesame seeds, diced tomatos, & sriracha mayo over fettuccine.

Chargrilled with lemon-oregano butter and served with rice and seasonal vegetables.

A holiday favorite with warm fudge pudding cake and Olympic Mountain peppermint ice cream.