The Lodge Sports Grille Mukilteo

Quick charred, tossed with sweet & spicy sauce.

Hot crispy chicken tossed with your choice of Spicy Dry Rub, Chipotle Honey, Buffalo, or BBQ. With carrots, celery and ranch or Bleu cheese.

Hot crispy chicken tossed with your choice of Spicy Dry Rub, Chipotle Honey, Buffalo, or BBQ. With carrots, celery and ranch or Bleu cheese.

Panko coated jumbo shrimp, flash fried and tossed in a sweet chili and garlic sauce.

Charred brussel sprouts touched off with spicy balsamic apricot glaze and topped with dried cranberries and diced red bell pepper.

Crispy calamari strips, Chef’s mango slaw, remoulade.

Thinly sliced dill pickle spears dipped in beer batter then deep fried to a golden brown and served with chipotle ranch.

Fresh arrangement of cucumbers, tomatoes, red and green bell peppers, served with hummus and taro chips.

Hot crispy chicken tossed with your choice of Spicy Dry Rub, Chipotle Honey, Buffalo, or BBQ. With carrots, celery and ranch or Bleu cheese.

Hot crispy chicken tossed with your choice of Spicy Dry Rub, Chipotle Honey, Buffalo, or BBQ. With carrots, celery and ranch or Bleu cheese.

Charred eggplant, feta, fresh basil, olive oil and both fresh and sundried tomatoes.

A giant portion of tortilla chips covered in a blend of cheeses, jalapeños, green onions, black beans and corn topped with guacamole, sour cream and pico de gallo. Add chicken, pork or beef for $4 or diced steak for $5.

Fresh cedar cooked salmon, tossed with corn & beans in chipolte cheese sauce. Served with chips.

Three hand formed spicy italian sausage burgers, melted brie, spinach, pickled onions with horseradish, apricot glaze

Sliced fresh pear, gorgonzola, balsamic glaze, arugula, candied pecans.

Toasted peppercorn, tossed in Kalbi sauce, fried jalapeños.

Thinly sliced dill pickle spears dipped in beer batter then deep fried to a golden brown and served with chipotle ranch.

Hot sidewinder fries topped with tender slow roasted pulled pork, gravy, melted cheese and green onion.

Slow roasted corned beef, topped with melted swiss, sauerkraut, and drizzled with honey horseradish.

Oven roasted beets, arugula, goat cheese and candied pecans with jalapeno cilantro dressing.

Romaine lettuce tossed with shredded Parmesan, Caesar dressing and garlic croutons. Add chicken $4, steak $5 or prawns $8.

Shaved pear, baby spinach, goat cheese and grilled chicken breast, drizzled with our honey mustard dressing and sprinkled with toasted almonds.

Loaded with goodness - Spinach, quinoa, butternut squash, avocado, cranberries, toasted almonds with a cilantro vinagrette. Add chicken $5, steak $6, shrimp $6.

House recipe of slow cooked tender beef, carrots, mushrooms, celery and potatoes in red wine broth.

House recipe of slow cooked tender beef, carrots, mushrooms, celery and potatoes in red wine broth.

Fire roasted tomatoes made into a Creamy Tomato Soup.

Fire roasted tomatoes made into a Creamy Tomato Soup.

A bowl roasted tomato soup served with a house salad or small Caesar. Sub wedge $4.

Mixed greens, grape tomatoes, Bleu cheese crumbles and diced red onion, cucumber and avocado tossed in a cilantro vinaigrette and topped with strips of steak grilled to order.

Your choice of chicken or ground beef atop lettuce, fire roasted corn salsa, pepper jack and cheddar cheeses tossed in our chipotle ranch dressing. Served with tortilla chips. Add avocado for $2.

Ground elk and beef patty infused with Lodge IPA, topped with Jack cheese, Sriracha candied bacon, pickled cucumber slaw and garlic aioli.

Caramelized onions, mushrooms, lettuce, and bacon topped with Tillamook white cheddar and finished with garlic aioli.

Chef Oscar’s award-winning burger. Ground steak and tender beef, fresh garlic and chef herbs, infused with Radeberger pilsner and topped off with Amera Melt cheese, ghost pepper, membrillo glaze and spinach.

Double cheeseburger topped with American and Amera Melt cheese, shredded lettuce, pickles and special sauce.

Cajun style blackened chicken breast with melted pepper jack cheese, lettuce, onion, tomato, buffalo sauce and chipotle mayo. Try it fried for $1 more.

Grilled bacon, lettuce, tomato, avocado and mayonnaise served on toasted sourdough bread.

Fried Cajun chicken breast with roma crunch lettuce, shaved red onion and sliced tomatoes topped with fried jalapeño medallions. Served on a toasted ciabatta bun with avocado spread and chipotle aioli.

Sliced tender, Stilton blue cheese, red onions, lettuce on toasted cibatta with house dijon horseradish steak sauce.

Grilled chicken breast, bacon, cheddar cheese, lettuce, tomato, guacamole and chipotle mayo. Try it fried for $1.

Sliced ham, slow roasted pork shoulder, spicy mustard, dill pickles and Swiss cheese.

Extra sharp Tillamook white cheddar grilled on artisan sourdough bread and served with a cup of our house made tomato soup. Add bacon for $2, avocado for $2.

Sliced prime rib with caramelized onions and Swiss cheese on a toasted ciabatta bun. Served with au jus.

Three grilled corn tortillas filled with shrimp and chorizo beef, cotija and lime crema. Add guacamole for $2.

Three pieces of beer battered cod. Served with house tartar, coleslaw and fries.

Two pieces of beer battered cod. Served with house tartar, coleslaw and fries.

Three grilled cod tacos with our spicy slaw, pico de gallo, chipotle mayo and stuffed in a grilled corn tortilla. Add avocado for $2. *Gluten free

Three grilled corn tortillas filled with shrimp and chorizo beef, cotija and lime crema. Add guacamole for $2.

Tender grilled skirt steak, house seasoning, spicy slaw, cilantro, and chef’s salsa. (GF). Add guacamole for $2.

House made macaroni and cheese with Monterey Jack and cheddar cheeses, topped with fresh chopped bacon and Parmesan. Add blackened chicken or shrimp for $4.

Fresh sauteed zucchini, corn, onions, black beans peppers, slaw, pico de gallo, and chipotle aioli. (GF).

Our flourless chocolate torte served with raspberry and chocolate sauce.

House fried doughnut bites served warm with a side of raspberry coulis.

Fresh baked giant chocolate chip cookie in a skillet topped with vanilla bean ice cream.