No cuisines specified
Fondue of smoked gouda, cheddar, boursin and aisago with dungeness crab served with toasted ciabatta bread cubes.
Creole rubbed shrimp marinated in a rich louisiana style BBQ sauce, served over jasmine rice.
Sauteed assortment of local mushrooms with parmesan cheese, fresh herbs and fried garlic served with a lemon parsley butter sauce.
Seared blue crab cakes with a creole cream sauce, scallions and roasted cron with micro chervil garnish.
A half dozen jumbo prawns, served with cocktail sauce, butter lettuce and lemon.
Ocean clams, yukon gold potatoes and vegetables simmered in cream.
Field greens, tomato, cucumber, red onion and garlic croutons.
Iceberg wedge drizzled with creamy bleu cheese dressing, bacon lardoonsw, ale soaked craisins walnuts and bleu cheese crumbles.
Fresh kale and frisee tossed with dried apricot, candied walnuts, dates and herb crusted goat cheese served with a green apple vinaigrette.
Romaine lettuce served with a traditional caesar dressing, garlic croutons, craisins, candied walnuts and fresh grated parmesan.
Seared halibut served in a nage of nerbs, carrots, yukon gold potatoes, onions, celery and peppers.
GriLled hand cut new york steak topped with dungeness crab and served with bacon duches potatotes, mushrooms, onions, kale and zucchini.
Seared nine ounce cluck breast over baby carrots, roasted sweet potatoes, kale and mushrooms served with a roasted jalapeno & bing cherry gastrique.
Grilled eight ounce filet with chipotle-cumin aioli served on horseradish mashed potatoes, peas, zucchini and baby carrots garnished with fried leeks.
Celery root risotto with zucchini, sauteed crimini and beech mushrooms, red pepper, fresh herbs, garnished with parmesan cheese.
King salmon filet bronzed in creole spice served with chilled tri color quinoa salad, sauteed kale, beech mushrooms with a lemon garlic butter sauce.
Airline chicken breast stuffed with kale, mushrooms, grilled asparagus, tomatoes, celery and feta cheese served over basil cream tossed orzo pasta.
Grilled double cut marinated pork chop served with kale, roasted sweet potatoesm sauteed mushrooms and bacon bourbon pearl onion pan sauce.
Yogurt marinated anderson ranch lamb sirloin simmered in a coconut red curry sauce served with tumeric and almond infused rice.
Alaskan halibut battered in crosswater brown ale served with coleslaw, tartar sauce and fries.
Chilled quinoa tossed with cumin lime vinaigrette, black beans, creole corn, poblano peppers and tomato, served over warm roasted brussels sprouts.
Certified angus beef or spicy black bean patty served with tillamook cheddar cheese, lettuce, tomato and onion. Add bacon $2.00 extra.
Three grilled flour tortillas, house shredded pork, siracha aioli, coleslaw and pico de gallo.
Coastal dungeness crab, pasta shells and four cheese sauce topped with bacon and bread crumbs.
Grilled chicken breast, muenster cheese, bacon, lettuce and tomato served on a pretzel bun with fries.
Iceberg wedge drizzled with bleu cheese dressing, bacon lardoons, dried cranberries, golden raisins, candied walnuts and bleu cheese crumbles.
Beer battered onion rings served with chipotle aioli or a basket of french fries.
Tri color tortilla chips with house made cheese sauce, pico de gallo, sliced olives and house rubbed or smoked shredded pork.
Three tacos with house shredded pork, horseradish or sweet chili aioli, coleslaw and pico de gallo.
Fried snow crab cake sliders served with house made tartar sauce, lettuce and skinny fires.
Pasta shells tossed in four cheese sauce. Add dugeness crab $7.
Certified angus beef served with lettuce, tomato and onion. Add any of the following for $1.00 each: pepper jack, cheddar, swiss, bleu cheese, sauteed mushrooms, caramelized onions or onion rings.
Three fried spring rolls filled with buffalo chicken, minced celery and blue cheese crumbles served with a side of ranch.
Mudslide ice cream stuffed into a cookie bowl, drizzled with bourbon caramel sauce.
House made belgian dark chocolate mousse served with fresh seasonal berries, mint and whipped cream.
Vanilla cake with salted carmel layers, crushed hazelnuts & chocolate sauce, drizzled with bourbon carmel.
House made marion berry cobbler with streused, topped with vanilla bean ice cream.
House made banana hazelnut bread pudding and vanilla anglaise sauce topped with whipped cream and mint.
House made rich custard with a caramelized sugar top.
Menu for Crosswater Grille provided by Allmenus.com
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