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REFLECTIONS GRILLE RESTAURANT and LOUNGE
Raw. Twin crab cakes, 3-mustard lime and thyme aioli.
Raw. 2 warm flour tortillas, spiced grilled shrimp skewers, chili-cilantro lime coleslaw, pico de gallo.
Medium and sharp tillamook cheddar cheese sauce, citrus pico de gallo, cilantro lime sour cream and grilled jalapeno guacamole.
Finished in a sweet, spicy and Kentucky bourbon infused Buffalo sauce.
Butternut squash and fuji apple, tillamook sharp cheddar cheese, arugula, cilantro lime sour cream, served with orange-chili pico de gallo. Add chicken for an additional charge.
Boursin, provolone and beecher's peppered cheese with avocado, pecan wood bacon and chutney harissa ketchup on sourdough.
Roasted potato wedges topped with duck bacon in a poblano pepper sauce, beneath melted tillamook cheddar and beecher's cheeses.
Add meat for an additional charge.
Add meat for an additional charge.
Grilled prawns and scallops, romaine, cucumbers, tomatoes and toasted pumpkin seeds tossed in an an avocado lime vinaigrette.
Grape tomato, red onion, shredded carrots and your choice dressing.
Cucumber, feta, Kalamata olive, tomato and pepperoncini tossed with tzatziki dressing. Add meat for an additional charge.
Cucumber, feta, Kalamata olive, tomato and pepperoncini tossed with tzatziki dressing. Add meat for an additional charge.
Classic red sauce and fresh herbs, provolone, mozzarella and tillamook cheddar.
Soprassata salami, prosciutto, grape tomatoes spinach and fresh mozzarella.
3 chili rosemary BBQ sauce, caramelized onion and spinach, mozzarella and provolone.
Peppedew piquant peppers, cippolini onion, artichoke heart, Kalamata olive, feta, Parmesan and fresh mozzarella cheese on tomato pesto sauce.
6 oz. strip loin, tillamook sharp cheddar, fried onions, stone ground mustard and horseradish mayonnaise on rustic ciabatta bread.
Raw. Cheddar, pecan wood smoked bacon, grilled mushrooms, onions and mayonnaise on a brioche bun.
Arugula, roasted tomato and marcona almond pesto and provolone on rustic sourdough.
3 cheese and harb breaded draper valley chicken breast, roasted tomato garlic butter linguine, with Beecher's Marco Polo cheese white sauce.
A 10 oz. salmon Greek pork, spice and cilantro breaded, topped with roasted poblano pepper cream sause, roaster yukon gold potato wedges and seasonal vegetables.
Raw. Local salmon, blackened, with a saffron herd rice and seasonal vegetables.
Our ode to paella! We prepare halibut, salmon, scallops, and prawns in a fish saffron fumet with Bomba Rice and seasonal vegetables.
Classic creay roasted garlic cheese sauce or our rich herbed marinara sauce.
Roasted with a marcona almond basil lemon zest crust, with yukon gold potato wedges and sauteed seasonal vegetables.
Fresh line-caught halibut, Mac and Jack's african amber ale beer batter, creole mustard and caper tartar sauce.
Raw. Curry herb seasoned sheppard's pride natural lamb patty, roasted tomato, fresh mozzarella and citrus mayonnaise on a brioche bun.
Tim's cascade potato chips, pepper jack cheese, avocado-lime mayonnaise and grilled mushrooms and onions stacked on a brioche bun.
Smoked turkey breast, pecan wood bacon, Hass avocado slices, provolone cheese and mayonnaise on toasted wheat.
Raw. A 10 oz. filet finished with peppercorn brandy sauce, horseradish sharp cheddar potato gratin and sauteed seasonal vegetables.
Raw. Our tender 8 oz. 5-spice rubbed filet, cabernet demi-glace, horseradish sharp cheddar potato gratin and sauteed seasonal vegetables.
Raw. Our most marbled cut served with roasted red pepper and herb demi-glace, accompanied by Yukon Gold potato wedges and sauteed seasonal vegetables.
Scallops, prawns, smoked salmon tossed with either creamy roasted garlic cheese sauce or rich herbed marinara.
Beef, pork and lamb slaw cooked and served over roasted garlic and herb butter penne pasta and finished with shaved Romano cheese.
Fresh line-caught cod, Mac and Jack's african amber ale beer batter, creole mustard and caper tartar sauce.
Sauteed seasonal vegetables, arugula, rich herbed marinara sauce and topped with roasted tomato and basil mascarpone cheese.
Twin crab cakes, 3-mustard lime and thyme aioli.
2 warm flour tortillas, spiced grilled shrimp skewers, chili-cilantro lime coleslaw, pico de gallo.
Medium and sharp tillamook cheddar cheese sauce, citrus pico de gallo, cilantro lime sour cream and grilled jalapeno guacamole.
Finished in a sweet, spicy and Kentucky bourbon infused Buffalo sauce.
Butternut squash and fuji apple, tillamook sharp cheddar cheese, arugula, cilantro lime sour cream, served with orange-chili pico de gallo.
Boursin, provolone and beecher's peppered cheese with avocado, pecan wood bacon and chutney harissa ketchup on sourdough.
Roasted potato wedges topped with duck bacon in a poblano pepper sauce, beneath melted tillamook cheddar and beecher's cheeses.
Our homemade warm bread pudding baked with Northwest apples and Rainier cherries covered in a cinnamon caramel sauce.
Fresh seasonal berries and a berry coulis.
Chocolate ganache drizzle, seasonal berries and artisan chocolate garnish.
Strawberry puree and fresh berries over layered sponge and Meyer lemon curd.
Decadent dark chocolate ganache over espresso mousse infused chocolate sponge with fresh berries, white chocolate drizzle and chocolate artistry.
Northwest creamery all natural ice cream.
Cha gio.
Banh xep thit gio.
Gio sua bien.
Hao chien gion.
Ruot heo chien gion.
Za siu.
Cari ca vien.
Canh ga rang muoi.
Canh ga xot toi mat ong.
Dau hu rang muoi
Muc rang nuio
Tom rang muoi.
Ca com rang muoi
Bo cau chien don.
Sup bong bong ca thit cua.
Sup bong bong ca thit ga,.
Sup bong bong ca bap.
Sup so diep kho nam enoki.
Sup do bien dau hu.
Sup bo tay ho.
Sup chua cay.
Sup bong trung.
Sup hoanth thanh tom.
Sup gao rang.
Canh cai be xanh trung muoi thit heo.
Canh dau hu rong bien thit heo.
Canh thuong ngay.
Tom sua hat bo dao
Tom tuong xo.
Tom rim.
Tom xao kieu tu xuyen.
Tom cong bao.
Tom xao hat dieu
Tom xao cai bong xanh.
Menu for REFLECTIONS GRILLE RESTAURANT and LOUNGE provided by Allmenus.com
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