Our Dinner Menu
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WildFin Smoked Salmon Dip
Alder smoked Fraser River salmon lightly dressed with Greek yogurt, lemon, capers and dill. Served with grilled artisan bread and crisp sweet gherkins.
Crab & Prawn Cakes
Alaskan crab and Pacific prawns served with smokey corn, cucumber and avocado slaw lightly dressed with Greek cucumber yogurt.
All natural Pacific white prawns seasoned with spicy blend of peppers, cayenne and chilies.
Simply the Best Calamari
Sliced jalapeño and jalapeño lime aioli.
Clams Northwest Style
Clams from Salish Seafoods simply simmered with Washington Chardonnay, butter, garlic and red pepper flakes.
Spicy jerk chicken, Washington apples, toasted croutons, broccolini, red grapes, Cougar Gold and WildFin IPA white cheddar fondue.
Columbia Basin potato chips, creamy blue cheese, Applewood smoked bacon, tomato, green onion and chipotle cream. Add WildFin BBQ pulled pork for an additional charge.
WildFin Street Tacos
Cajun seared Wild Alaskan White Fish, WildFin Calamari, Caribbean Jerk Chicken, Blackened Washington Alabacore Tuna, and Smoky Chipotle Prime Rib
BBQ Pork Sliders
Hawaiian rolls, WildFin pulled pork, buttermilk coleslaw.
WildFin Appetizer Tower
WildFin smoked salmon dip, calamari and WildFin Penn Cove clams.
From the Kettle
Classic French Onion
Melted Swiss cheese and crisp parmesan fried onions.
Tim's Smokey Chicken Tortilla Soup
Northwest seafood, roasted corn, shaved fennel, sweet red peppers, Applewood smoked bacon and a splash of dry sherry.
Bacon, Spinach and Tomato
Applewood smoked bacon, fresh spinach, tomato, artichoke hearts and five cheeses.
Andouille and Bacon Onion Jam
Zenner's andouille, smokey bacon onion jam, caramelized sweet onion and blue cheese.
Caramelized Onion and Arugula Flatbread
WildFin House smoked sliced chicken breast, Romaine, salami, garbanzo beans, basil, tomato, parmesan and balsamic dressing.
From the Field
Crisp blend of romaine, iceberg and cabbage, your choice of dressing with carrot, cucumber, red onion, marinated grape tomatoes and Parmesan.
Autumn Harvest Salad
Tender spring greens, kale, maple roasted sweet potato, Washington apple, toasted pumpkin seeds, red onion, and quinoa with Champagne vinaigrette.
Romaine hearts, croutons and shaved parmesan.
Grilled Romaine & Bacon Onion Jam
Blue cheese vinaigrette and smokey bacon onion jam.
Santa Fe Chicken Salad
Crisp romaine tossed with blackened chicken and cilantro lime dressing. Topped with smokey black bean and corn salsa, avocado, grape tomatoes and crispy tortilla.
Grilled Flat Iron Wedge Salad
Crisp iceberg, creamy blue cheese, Daily’s bacon, green onion and sweet tomato with 28 day aged grilled flat iron steak, balsamic glaze.
Smoked Salmon BLT
Crisp iceberg, tender spinach and crisp croutons, drizzled with avocado dressing and topped with crisp cucumber, crisp bacon, ripe avocado, sweet grape tomatoes and house smoked Fraser River salmon.
The Spring Chicken
Lemon grilled chicken breast, baby spinach, sweet baby tomatoes, fresh mozzarella, basil, English cucumber, toasted rosemary croutons and blue cheese crumbles with a champagne dijon dressing and tangy balsamic glaze.
New Orleans Fettuccine
Zenners andouille sausage, shrimp, chicken breast, spicy jambalaya sauce and green onions. Hot and a spicy!
Northwest Seafood Fettuccine Alfredo
Penn Cove clams, alder wood smoked wild salmon, Alaskan cod, fresh spinach, roasted red bell peppers and shaved parmesan.
Chili Prawn Mac & Cheese
Corkscrew pasta, lobster cream sauce, chili smoked all natural Pacific white prawns, crisp bacon, Cougar Gold white cheddar and Parmesan bread crumb topping.
From the Ranch
Land and Sea Oscar
Wild caught Fraser River Sockeye and 28 day aged Midwest tenderloin of beef, topped with Alaskan Snow Crab, natural Pacific white prawns and classic Bernaise sauce.
Peppercorn Flat Iron Steak
28 day aged flat iron steak, sliced thin, served with fries, spinach greens and cherry tomatoes.
WildFin Grilled Ribeye
16oz. 28 day aged, with WildFin steak seasoning, Columbia Basin tri-colored fingerling potatoes and bacon roasted brussel sprouts.
Alder wood house smoked and rubbed with Jerk seasonings tossed with signature housemade bourbon BBQ sauce. Served with jalapeno cornbread and Washington apple and jicama slaw.
WildFIn Dinner House Burger
Hand formed ground Washington Double R Ranch beef, bacon onion jam, cambazola, grilled red onion and arugula on a Schwartz Brothers Bakery handmade brioche bun. Served with french fries and house pickled vegetables.
Pan Roasted Chicken
Draper Valley Farms chicken breast is pan roasted with Columbia Basin tri–colored fingerling potatoes, sweet tomato, red onions and garlic butter served with brussel sprouts.
Thin shaved roasted prime rib, herb butter toasted roll, creamy horseradish, au jus and fries. Add smoked provolone and caramelized onions for an additional charge.
Grilled Ribeye Sandwich
Grilled Midwest corn fed 28 day aged ribeye steak served on a toasted Dutch Crunch roll with a creamy blue cheese, grilled red onions, thick grilled tomato and balsamic dressed arugula.
From Our Waters
Fraser River Sockeye Salmon
Grilled with olive oil, kosher salt and lemon, Columbia Basin fingerling potatoes, broccolini and baby tomatoes.
Mac & Jacks Amber battered Alaskan true cod, Northwest seafood chowder, fresh spinach salad, fried pickles, fries and tartar.
Crab & Shrimp Cakes
Alaskan crab and Pacific prawns served with smoky corn, cucumber and avocado slaw lightly dressed with Greek yogurt along side fresh lemon dressed arugula.
Blackened Pacific Albacore
Wild caught all natural Oregon coast sashimi-grade tuna is lightly blackened and served rare over a refreshing Greek yogurt and cucumber sauce with a crab, avocado, spinach and tomato salad lightly dressed with lemon vinaigrette.
Shrimp and Grits
All natural Pacific white prawns gently sauteed with Andouille sausage, tomato and WildFin Blonde ale. Served over smoked Gouda and chipotle grits with a sunny side up Wilcox Family Farms organic egg.
Crab Stuffed Cod
Pacific cod filled with Alaskan snow crab, spinach, Parmesan and artichokes. Roasted to a golden brown, served with Duris Farms green beans, red jacket mashed potatoes and chive beurre blanc.
Boneless all natural trout filet is grilled and served with a creamy cucumber Greek yogurt basil sauce, broccolini and baby Columbia Basin tri-colored fingerling potatoes.
Grilled Fraser River sockeye with maple roasted sweet potato, wild mushrooms, roasted brussel sprouts and honey-lime sriracha glaze.
Wild caught Fraser River Sockeye and Pacific halibut grilled with olive oil, topped with Alaskan Snow Crab, natural Pacific white prawns and classic Bernaise sauce and smoked tomato Hollandaise. Served with Columbia Basin tri-colored fingerling potatoes and grilled asparagus.
Mac & Cheese
Corkscrew pasta, lobster cream sauce, Cougar Gold white cheddar and parmesan bread crumb topping baked in a cast iron skillet.
Maple-Honey Sweet Potatoes
Roasted with fresh spinach and Applewood smoked bacon.
Fresh broccolini grilled with garlic-herb butter and lemon.
Warm rosemary potato bread with garlic butter and housemade smoked salmon spread.
Roasted Brussel Sprouts
Fresh brussel sprouts roasted with honey, lime and sriracha.
Raspberry | Strawberry. Free refills
Fresh Lime Sour, hand torn mint, splash soda. Classic Lime | Huckleberry | Raspberry | Pomegranate
Regular or Sugar Free
Crater Lake Root Beer
From Portland, OR
Vanilla Bean | Lavender | Lemongrass | Rhubarb
Reed’s Original Ginger Brew
San Pellegrino Sparkling Water
Sparkling Peach Iced Tea
Sparkling Plum & Thyme Ice Tea
Strawberry Basil Spritzer
Fresh grapefruit, lemon juice, simple syrup and splash soda.
Blackberry Basil Lemonade
Lemonade, Washington blackberries and fresh basil.
Pomegranate Ginger Ale (The Original Shirley Temple)
Ginger ale and pomegranate syrup.
Fresh lime sour, hand torn mint, splash soda. Classic Lime, Raspberry, Huckleberry, Pomegranate.
WildFin Berry Shrub
Blueberries, blackberries, lemon sour & a touch of old school.
Vanilla custard, caramelized walnuts, apples, golden raisins, and whiskey sauce.
WildFin Caramel Apple Cobbler
Washington new crop apples topped with Cascade Glacier salted caramel ice cream.
Served with maple bourbon sauce, fried to order and dusted with cinnamon anise sugar.
Chocolate Overload Cake
Served with Tillamook vanilla ice cream and chocolate sauce.
Popcorn-Bacon Crunch Sundae
Served with Ghirardelli chocolate, Tillamook vanilla bean ice cream, bourbon sauce and fresh whipped cream. Adult version with Grand Marnier, Godiva Chocolate and brandy.