Isadore's Kitchen + Bar

Creamy Garlic Parmesan Risotto sauteed with Crispy Pancetta, Washington Apples, Wilted Spinach, and White Wine.

Seasoned Chicken Breast, Pounded Thin, Coasted in Seasoned Italian Breadcrumbs, and Fried to Perfection, served with a Seasonal Vegetable and Creamy Parmesan Polenta

Confit garlic and Seasonal Forest Mushrooms, Bell Peppers, Onion Medley, Sauteed Spinach, Sun-Dried Tomatoes, Turmeric-Marinated Tofu, and Farro, finished with a Spicy Garlic Sauce.

Brown Butter Seared Gnocchi sauteed with Forest Mushroom Garlic Confit, Wilted Spinach, Toasted Walnuts, Parmesan Reggiano, and white wine.

Slow-Roasted Bone-in Lamb Shank served with Creamy Parmesan Polenta, Lamb Demi Glaze, and Roasted Heirloom Carrots.

6 Oz pan seared Columbia River Steelhead served over Pappardelle pasta, Puttanesca Sauce, fried Capers and topped with Microgreens

A Garlic and White Wine Sauce with Sautéed Prawns, Wilted Spinach, Sundried Tomatoes, and Parmesan, served over Radiatore Pasta

Chopped Romaine in creamy caesar dressing with Shaved Parmesan Reggiano and house-made crouton

Baby Field Greens Tossed in Roasted Garlic Vinaigrette with Pickled Radish, Goat Cheese Crumbles, and Toasted Walnuts

Baby Spinach tossed in Balsamic Vinaigrette with Chopped Applewood Smoked Bacon, Bleu Cheese Crumbles, and Craisins

Daily Special Chef's Choice

Oven Roasted Brussel Sprouts tossed in Roasted Garlic Vinaigrette with Parmesan Crisp and Toasted Walnuts

4 Ounces Grilled Chicken Breast

5 Grilled Prawns

4 ounces Tumeric Marinated Tofu

Baked Artisan Baquette served with Whipped Butter and Black Garlic Finishing Salt

Creamy Burrata Cheese served on a bed of Baby Arugula with spicy salsa macha, fig jam and artisan Baguette. Finished iwth black garlic sea salt

Thinly shaved Genoa Salami, Capicola, and Mortadella with Kalamata Tapenade, assorted cheeses, dried Fruit, Pickled Radish, and Walnuts.

Crispy Fried Brussel Sprouts tossed in a Roasted Garlic Vinargrette with Toasted Walnuts and Italian Parsley

Crispy griddled baguette brushed with seasoned garlic butter, finished with freshly grated Parmigiano-Reggiano and Italian parsley. Served with a side of our signature house marinara sauce.

Caper Dill Smoked Salmon Spread served with Baked Artisan Baguette and Kalamta Olive Tapenade