Isadore's Kitchen + Bar

Two eggs any style served with Hashbrowns and choice of Bacon, Sausage, or Ham.

11 OZ Country Fried Steak topped with House-Made Sausage Country Gravy. Served with Two eggs any style and Hashbrowns

Two Soft Poached eggs served atop smoked ham and toasted English muffin with fresh hollandaise served with Hashbrowns

Shredded House-Seasoned Steelhead with Julienned Bell Pepper and Onion Medley and Hashbrowns topped with two soft poached eggs, and House-Made Hollandaise

Chopped Applewood Smoked Bacon, Sausage, and sliced ham with scrambled eggs and Tillamook cheddar cheese layered between Hash Browns and smothered in Country Gravy

Sliced Grilled Chicken, Chopped Romaine Lettuce tossed in a creamy Caesar Dressing with a sprinkle of Parmigiano-Reggiano on a Fresh Hoagie.

Classic combination of cured meats layered with provolone cheese, topped with shredded lettuce tossed in a mayonnaise and red wine vinegar sauce, served on a fresh hoagie. Served with seasoned fries.

Thinly shaved Turkey a sprinkle of Parmigiano-Reggiano on a Fresh Hoagie, with Applewood Smoked Bacon, Mayonnaise, Green Leaf Lettuce, and Sliced Tomato. Served with fries

Vanilla Bean Custard Brioche bread topped with Powdered Sugar, Toasted Walnuts, and Blackberry Coulis.

Three egg omelet loaded with Chopped applewood smoked Bacon, Sausage, Ham, Julienned Onion, and Shredded Tillamook Cheddar Cheese. Served with Hashbrowns

Three egg omelet filled with Forest Mushroom Garlic Confit, Goat Cheese, and Wilted Spinach served with Hashbrowns

Crispy Fried Brussel Sprouts tossed in a Roasted Garlic Vinaigrette with Toasted Walnuts.

Creamy Burrata Cheese served on a bed of Baby Arugula with Spicy Salsa Macha, Fig Jam and Artisan Baguette. Finished with Black Garlic Sea Salt.

Caper Dill Smoked Salmon spread served with Baguette and Kalamata Olive Tapenade.

Crispy French Fries tossed in Grated Parmesan and White Truffle Oil

3 Blackened fillets of Blackened Steelhead served on corn Tortillas with Shaved Cabbage, Jalapeno Lime Crema, Pickled Radish, Lime wedges, and Salsa Macha

Premium grilled patty topped with provolone cheese, shredded lettuce, sliced tomato, and house burger sauce on a toasted sesame seed bun. Served with seasoned fries.

Two 4 Oz pieces of cod Loin Battered in a Micro-Brew batter served with fries and Caper Dill Tartar Sauce.

Chopped Romaine in creamy Caesar dressing with Shaved Parmesan Reggiano and house-made crouton

Confit garlic and Seasonal Forest Mushrooms, Bell Peppers, Onion Medley, Sauteed Spinach, Sun-Dried Tomatoes, Turmeric-Marinated Tofu, and Farro, finished with a Spicy Garlic Sauce.

Baby Field Greens Tossed in Roasted Garlic Vinaigrette with Pickled Radish, Goat Cheese Crumbles, and Toasted Walnuts

Creamy Garlic Parmesan Risotto sauteed with Crispy Pancetta, Washington Apples, Wilted Spinach, and White Wine.

Seasoned Chicken Breast, Pounded Thin, Coasted in Seasoned Italian Breadcrumbs, and Fried to Perfection, served with a Seasonal Vegetable and Creamy Parmesan Polenta

Confit garlic and Seasonal Forest Mushrooms, Bell Peppers, Onion Medley, Sauteed Spinach, Sun-Dried Tomatoes, Turmeric-Marinated Tofu, and Farro, finished with a Spicy Garlic Sauce.

Brown Butter Seared Gnocchi sauteed with Forest Mushroom Garlic Confit, Wilted Spinach, Toasted Walnuts, Parmesan Reggiano, and white wine.

Slow-Roasted Bone-in Lamb Shank served with Creamy Parmesan Polenta, Lamb Demi Glaze, and Roasted Heirloom Carrots.

11 Oz USDA Choice New York, Pan-Seared to your Preferred Temperature, topped with Garlic Forest Mushrooms Confit and Caramelized Bleu Cheese. Served with Garlic Fingerling Potatoes and Grilled Asparagus.

Tomato Fennell broth with Steelhead, Manila Clams, Cod and Prawns topped with Parmesan Reggiano and Italian Parsley.

6 Oz pan seared Columbia River Steelhead served over Pappardelle pasta, Puttanesca Sauce, fried Capers and topped with Microgreens

A Garlic and White Wine Sauce with Sautéed Prawns, Wilted Spinach, Sundried Tomatoes, and Parmesan, served over Radiatore Pasta

Chopped Romaine in creamy caesar dressing with Shaved Parmesan Reggiano and house-made crouton

Baby Field Greens Tossed in Roasted Garlic Vinaigrette with Pickled Radish, Goat Cheese Crumbles, and Toasted Walnuts

Baby Spinach tossed in Balsamic Vinaigrette with Chopped Applewood Smoked Bacon, Bleu Cheese Crumbles, and Craisins

Daily Special Chef's Choice

Cream-Based soup with Columbia River Steelhead, Sundried Tomato, Mirepoix, Chiffonade Spinach, and Potato Gnocchi

Oven Roasted Brussel Sprouts tossed in Roasted Garlic Vinaigrette with Parmesan Crisp and Toasted Walnuts

4 Ounces Grilled Chicken Breast

5 Grilled Prawns

4 ounces Tumeric Marinated Tofu

Baked Artisan Baquette served with Whipped Butter and Black Garlic Finishing Salt

Creamy Burrata Cheese served on a bed of Baby Arugula with spicy salsa macha, fig jam and artisan Baguette. Finished iwth black garlic sea salt

Thinly shaved Genoa Salami, Capicola, and Mortadella with Kalamata Tapenade, assorted cheeses, dried Fruit, Pickled Radish, and Walnuts.

Crispy Fried Brussel Sprouts tossed in a Roasted Garlic Vinargrette with Toasted Walnuts and Italian Parsley

Crispy griddled baguette brushed with seasoned garlic butter, finished with freshly grated Parmigiano-Reggiano and Italian parsley. Served with a side of our signature house marinara sauce.

A pound of Fresh Manilla Clams sauteed in Garlic, Butter, and white wine. Served with Baked Artisan Baguette

Caper Dill Smoked Salmon Spread served with Baked Artisan Baguette and Kalamta Olive Tapenade

House Made Evergreen Blackberry Creme Brulee