14 oz Pure Black Australian Wagyu (Grade 8+) sweet potato puree, black garlic honey soy, crispy parsnip hay stack

Maple roasted butternut squash, mozzarella, Beeler's smoked bacon, toasted pine nuts, fresh rosemary, house roasted garlic sauce, crumbled moody blue cheese

Blend of shiitake, crimini & oyster mushrooms, Prime ribeye, shallots, black truffle, bordelaise with a hint of sour cream, buttered poached green onion, fresh pappardelle, local microgreens

Roasted sweet potato, maple marinated burrata, candied walnuts, balsamic dijon dressing, local microgreens & basil

10oz (Single) 20oz (Double) Woodfire grilled Elk Rack. Set in a candied Black Cherry & Thyme Demi glaze. Served with Vegetable du jour. This elk is farm-raised free range in Canada for consistent flavor and texture. Elk raised on farms has a flavor that's cleaner and more mild compared to wild hunted elk.

12 oz Long Bone Duroc Chop, honey blueberry BBQ, house mashed, fire roasted veg

Available Friday & Saturday Only. Slowly turned over our open wood fire grill for hours giving our prime rib a unique and rustic smokey flavor Add Aus Jus or Horseradish cream sauce $2

Alaskan wild-caught rock fish. Lightly fried in a Fat Tire beer-batter, served with Louisiana tartar sauce, house fries and vegetable of the day

9 oz wood fire venison striploin, red zinfandel reduction, parsnip puree, roasted vegetables Silver Fern Farms venison is raised on expansive lush pastures in New Zealand. Farm-raised pastured venison is naturally lean and consistently tender with a clean yet robust and subtly sweet flavor profile that's incredibly versatile.

Ground rabbit & pork belly, cheddar, chive, caramelized onions, arugula, buttered brioche and blueberry BBQ sauce Spanish rabbit from Grupo Hermi

Pan seared sea scallop, green butter risotto, chive oil, wakame

Wild caught Alaskan rockfish, jumbo crab stuffing, butter cream sauce, roasted vegetable

2oz of Cast Iron Seared Japanese A5 Wagyu block cut, peanut oil sauteed bean sprouts with green onions, slivered fried wonton nest, maldon shaved salt, Thai sweet chili aioli.

Texas Wagyu flat iron steak, tallow smoked bacon & wild mushroom potato hash, crispy shallot, wood fired asparagus & onion dipping butter Cooked from rare to medium only

14 oz Australian Pure Black Grade 8+ Ribeye (Kobe), silky carrot puree, smoked bacon bordelaise, shaved asparagus, house mashed potatoes, edible pansy

6 oz Japanese hand cut ribeye, black garlic, 6 oz fire flamed cold water lobster tail, drawn butter

A5 Hokkaido Wagyu 6oz Ribeye Steak and Black Garlic Bulb The majority of Japanese Brand Wagyu is from Hokkaido, such as Kobe, Matsusaka and Tajima. Hokkaido has fairly low temperatures, the proper climate for calves. Rich in nature, Hokkaido provides fresh water and air. Hokkaido Brand Wagyu has distinguishing taste than the rest of wagyu. The beef is tender and juicy. Due to the high marbleization and tenderness of this particular beef it will only be cooked and served at medium rare or less.

Fire roasted vegetables, cast iron blackened chicken, pepper jack cheese, and a side of chipotle ranch

Lightly fried fresh calamari served in an Asiago cheese bowl with a side of our marinara sauce

12 little neck clams, Lager, drawn butter, shallots, garlic, crushed red pepper flakes served with toast points.

Wood fired charred octopus, warm olives, marinated artichokes and tomato salad finished with a harissa aioli

Flash fried shrimp covered in our fire cracker sauce

Three herb encrusted choice lamb chops served with mint aioli

Domestic Maine Dutch (wild caught) mussels sauteed in white wine, Sambuca, and fresh herbs, finished with pepperoncini peppers and a splash of cream.

Seared white & black sesame encrusted tuna served with ginger, wasabi & Asian vinaigrette

Crispy, house-cut fries, white summer truffle salt, shaved Parmesan cheese & truffle aioli

Grilled strip steak skewers served with our house made whiskey honey glaze and our shoe string fries

Fire Roasted Red and Gold Beets, Montrachet Cheese, Sweet Potato, Pistachio, Dried Cranberries, White Balsamic Vinaigrette and Local Honey Comb

Crisp iceberg wedge with Applewood smoked bacon, tomato, green onion and croutons

Medley of lettuce and field greens with tomato, Greek olives, pepperoncini and croutons

Toasted pistachio, pickled red onion, feta, field greens, blood orange vinaigrette

Long hours of simmering to perfection, covered with a blend of European cheeses.

Chef's Daily Creation

Fire roasted tomato sauce, provolone, mozzarella, & pecorino romano.

Grilled chicken glazed with our roasted garlic sauce, wild berry barbecue sauce, apple-wood smoked bacon and red onions topped with provolone & mozzarella

Our Wood Fire oven Pizza topped with Blackened Rib-eye steak, garlic sauce, mozzarella cheese, Bleu cheese and scallions.

Fresh sautéed spinach, roasted garlic sauce, feta, provolone & mozzarella, finished with sautéed mushrooms

Italian sausage, fresh ricotta, fire-roasted red peppers, roasted garlic sauce, topped with provolone and mozzarella

Hand Cut Imported Pepperoni on our Traditional Cheese Pizza

The Original Pizza AKA Margarita, Fire roasted plum tomatoes , fresh mozzarella, virgin olive oil & fresh basil. Then baked in our open wood fired oven

Crimmini, Shitake, and Oyster mushrooms, white garlic sauce, asiago, provolone & mozzarella cheese

Fresh Marinara sauce topped with vegan chorizo sausage, roasted onion and peppers, fresh basil and vegan mozzarella, then drizzled with Hot Agave Nectar

Broccolini, Prosciutto, Ricotta, Mozzarella Provolone Blend, Roasted Garlic Sauce

Maple roasted butternut squash, mozzarella, Beeler's smoked bacon, toasted pine nuts, fresh rosemary, house roasted garlic sauce, crumbled moody blue cheese

The Filet Mignon is well known as the most tender cut of beef and it highly regarded for this reason. Served with our seasonal vegetables ALL WELL DONE OR MEDIUM WELL FILETS WILL BE BUTTERFLIED TO PROTECT THEM FROM THE INTENSE HEAT OF THE WOOD FIRE GRILL

Our signature 8oz Filet Mignon served with house made chipotle bearnaise and a crab cake.

16 ounces ; If you value flavor, the New York strip steak is considered the King of steaks

The Delmonico is a thick, boneless cut of ribeye (the most flavorful cut), similar to our Tomahawk but without the bone and extra size.

A 8oz Prime Filet Mignon with a 6oz Lobster Tail. Served with our vegetable of the day.

8oz Prime Filet Mignon with twin Diver Scallops and our vegetable of the day

8 oz grilled New Zealand grass fed flat iron steak with Milanese butter & crispy shoestring fries

48 oz USDA Prime Long Bone Ribeye Served Sliced and Fully Loaded on a Cutting Board. Caramelized Mushrooms and Onions, Roasted Garlic Bulb, Moxie Steak Sauces, Veg Du Jour and a Complimentary Woodinville Old Fashion Taster made with our Very Own Private Barrel Woodinville Bourbon

Grilled Diver scallops with a 5 oz. beef tenderloin skewer.

Wood Fire Grilled 5oz Beef Tenderloin, Wild Argentinian Red Shrimp Skewer, chimichurri and roasted garlic butter. Served with vegetable of the day

10oz (Single) 20oz (Double) Woodfire grilled Elk Rack. Set in a candied Black Cherry & Thyme Demi glaze. Served with Vegetable du jour. This elk is farm-raised free range in Canada for consistent flavor and texture. Elk raised on farms has a flavor that's cleaner and more mild compared to wild hunted elk.

Twin Chicken breasts layered with a Maryland lump crab cake topped with our chipotle Bearnaise. Served with grilled seasonal vegetables and sauteed spinach.

16 oz Grass Fe New Zealand Lamb, Local Mint Infused Honey, Dijon, Fire Roasted Pistachio & Herb Roasted Panko Served with Seasonal Veg Du Jour.

Toasted Italian bread with grilled Prime Rib-Eye topped with caramelized onions and melted Cooper's American cheese with Moxie fries & chipotle aioli

Fresh in-house ground 10oz burger consisting of beef tenderloin, NY strip loin and Ribeye, Benton's triple smoked bacon, garlic aioli, Cooper's American cheese on a fresh brioche bun with Moxie shoestring fries

8oz lean, western farmed Elk. Topped with Benton's smoked bacon, gruyere cheese, smoked onions, field greens, sweet chili aioli, grilled brioche served with pommes frites.

8oz Filet Mignon Piled High with Jumbo Lump Blue Crab Swimming in Milanese Butter, Smoked Paprika and Lemon.

Made with Jumbo Lumb Crab lightly breaded and pan seared. Accompanied with a Cajun Remoulade, our seasonal grilled vegetable of the day and your choice of one of our regular sides

Jumbo scallops, cedar plank roasted with a apricot horseradish glaze.

10 ounce Brazilian lobster tail, served with choice of regular side and vegetable du jour.

Fresh, wild caught, lightly seasoned and wood-fire roasted. While excellent on it own, this an excellent dish to enjoy "Oscar Style" (with lump crab, grilled asparagus, and chipotle Béarnaise).

A medley of fish and shellfish in a hearty tomato saffron sauce

Sauteed lobster, pan seared sea scallops, sweet peas, basil, wild mushrooms tossed in a risotto OR Vegetarian Risotto

Spanish medley with clams, scallops, mussels, shrimp, chicken, sweet peas & chorizo sausage on a bed of Spanish Arborio rice.

Wild Caught Alaskan Halibut, crushed almonds, panko, parmesan cheese, red pepper romesco sauce, tri-color couscous chive oil, loco microgreens

Pan seared 14 oz bone in chop, fresh herbed panko, lemon, wine, arugula citrus insalata, heirloom cherry tomatoes, house mashed potatoes

Classic mashed potatoes topped with butter poached lobster and sweet, creamy butter.

Crispy, house-cut fries, white summer truffle salt, shaved Parmesan cheese & truffle aioli

Fresh cut rustic potato wedge with fine herbs, aged parmesan cheese and fresh garlic

Steamed broccolini with a cheesy 4 cheese sauce.

Fire Roasted Brussel Sprouts

A5 Kobe Tallow, chives & garlic

Shredded phyllo, yogurt, candied oranges, sweet dragon fruit sauce & house whipped cream

Our friends at Purity (Ithaca NY) custom made this fall flavor exclusively for Moxie Three Scoops Topped with sweet oat crumble, cinnamon sugar, house made whipped cream