The new Fall menu is out and there are some delicious new items that we think you will find a new favorite among. It might be the crab and avocado appetizer. It could be the deep-fried quail. You might decide that it is the bread pudding. No matter which, whatever you do choose, it will be the right choice.
Naturally raised Columbia River steelhead, smoked in-house and served with rye rounds and a rotating selection of pickled vegetables and olives. Complemented with chevre cheese.
Penn Cove mussels and Manila clams sautéed with smoked bacon, garlic, shallots, basil and steamed in our Cutter’s Pale Ale. Served with a side of grilled garlic bread and lemon wedges.
Thai Chicken Satays
Strips of chicken tenderloin marinated in coconut milk, cilantro and sambal, skewered on bamboo and broiled. Served with a zesty Thai peanut sauce.
Korean Spare Ribs
Kalbi marinated spare ribs braised in the oven, glazed with a Korean BBQ sauce and complemented with an Asian slaw.
Coal Bunker Cheese Bread
Our own unique blend of cream cheese, fresh herbs, garlic and seasonings spread on a locally-made baguette, topped with freshly grated Parmesan cheese and oven-baked.
Sweet onions and bacon sautéed with bosc pears, mixed with brie cheese and candied walnuts then baked in a tart shell. 10
Steam Plant Calamari
Calamari rings and tentacles dusted in masa flour and Southwest seasonings, flash-fried and complemented with jicama coleslaw, a side of chipotle aioli and a lemon wedge.
Crab & Avocado
Dungeness crab, avocado, red peppers and cilantro complemented with a lime aioli. Served with a citrus glaze and wonton crisps.
Spicy chorizo sausage, roasted corn and black beans tucked inside a flaky pastry then deep fried. Garnished with crema fresca and chopped cilantro.
Pickled Vegetable Plate
A rotating blend of vegetables pickled in-house and served with Big Brick Brown and Double Stack Stout Farmstead Cheddars made exclusively for Stacks Restaurant by Heron Pond Farms.
Spinach & Artichoke Dip
Fresh spinach, artichoke hearts blended with cream cheese, Parmesan cheese, sour cream, herbs and spices then baked until golden brown. Garnished with green onions and complemented with pita crisps.
Beer Cheese Soup
A Steam Plant Signature recipe - our Cutter’s Pale Ale is simmered with a rich vegetable stock and blended with Gorgonzola and cheddar cheeses. A favorite since 1999!
Cup 5 Bowl 7
Our unique, house-made chili includes black beans, poblano peppers, bacon and onions simmered in our own Scottish Ale. Mixed with Southwest seasonings and garnished with tri-color tortilla strips and crème fraîche. Pairs perfectly with our Scottish Ale.
Cup 4 Bowl 6
Soup And Salad Combo
Choose between a house salad or Caesar salad and a bowl of Beer Cheese Soup or Chili.
Stacks Caesar Salad
Crisp Romaine lettuce tossed in a house-made Caesar dressing and presented with Parmesan tuiles.
Side 7 Entrée 10
Fennel roasted cashews, feta cheese, dried cherries and cucumbers served over fresh mixed greens.
Side 7 Entrée 10
Pear & Prosciutto Salad
Oven-roasted bosc pears tossed in balsamic dressing with Pt. Reyes blue cheese, candied walnuts and prosciutto crisps. Served over fresh greens.
Side 8 Entrée 12
Sesame Ginger Salad
Mandarin oranges, shaved shallots and toasted almonds tossed with fresh spring greens and a sesame ginger vinaigrette.
Side 8 Entrée 12
Add salmon or grilled chicken to any salad
Braised pork shank presented in its own natural jus, complemented with sautéed gnocchi and oven-roasted vegetables then garnished with gremolata.
Delicious meatloaf made with Rocky Mountain buffalo and our in-house blend of seasonings. Complemented with house-made huckleberry ketchup.
Eight ounce Double R Ranch center cut, choice top sirloin grilled to your liking and served with your choice of simple seasonings, a smoked shiitake mushroom jus or blackened and topped with Pt. Reyes bleu cheese.
Buffalo Ribeye *
A twelve ounce Colorado bison ribeye, broiled and presented with your choice of simple seasonings, a smoked shiitake mushroom jus or blackened and topped with Pt. Reyes bleu cheese.
Chipotle Pork Chop
A thick hand-cut pork chop rubbed with Southwest seasonings, smoked over mesquite, stuffed with Gorgonzola cheese, herbs and onions then oven-roasted. Topped with a smoky chipotle sauce.
Barrel-Cut New York *
Hand-cut six ounce choice striploin, broiled and served with your choice of simple seasonings, a smoked shiitake mushroom jus or blackened and topped with Pt. Reyes bleu cheese. Complemented with garlic mashed potatoes and oven-roasted vegetables.
Breast of chicken stuffed with smoked Heron Pond gouda cheese and caramelized onions then oven-roasted. Complemented with a smoked tomato vinaigrette, red quinoa and a roasted vegetable medley.
Quail marinated in honey and buttermilk then dipped in seasoned flour and deep fried. Served with our blue cheese sausage gravy, garlic mashed potatoes and oven-roasted vegetables.
Mahogany Duck *
Canadian duck marinated in a blend of scotch, soy sauce, orange juice, ginger, herbs and spices then cold-smoked and finally pan-roasted. Presented with St. Maries wild rice and the Chef’s choice of seasonal vegetables.
Columbia River Steelhead
Fresh sustainable steelhead from Nespelem, Washington, lightly seasoned and pan-seared. Complemented with a lemon caper sauce and St. Maries wild rice.
Northwest petrale sole stuffed with pistachios and brie cheese then oven-roasted. Complemented with a goji berry chutney and served with St. Maries wild rice and oven-roasted vegetables.
Large, wild-caught prawns marinated in garlic, lemon and rosemary, skewered then broiled. Complemented with a stone ground mustard buerre blanc and St. Maries wild rice.
Pan-seared sea bass complemented with a scallop chile verde sauce and served with red quinoa and the Chef’s choice of seasonal vegetables.
Oven-roasted tomatoes, crimini mushrooms and squash sautéed with garlic, basil and shallots. Finished in a butternut squash sauce and presented with gnocchi. Garnished with a basil pesto and complemented with a slice of grilled garlic bread.
Smoked Salmon Pasta
Wild Alaskan salmon brined in Highland Scottish Ale, smoked over alder wood then sautéed with crimini mushrooms and roasted red and yellow peppers. Finished in a light garlic white wine cream sauce, served over pappardelle noodles and garnished with feta crumbles, tomatoes and green onions. Complemented with a slice of grilled garlic bread.
Turkey Meatball Tortellini
Turkey meatballs, hand-made with egg, mozzarella cheese, Italian seasoning and panko crumbs, served over tortellini pasta that has been laced with a fresh, oven-roasted tomato sauce.
Chicken smoked over apple wood, sautéed with garlic, thyme and wild mushrooms then finished in a rich chicken veloute. Garnished with crème fraîche and green onions.
Looking to join our staff? We are always accepting applications. Please email resumes to firstname.lastname@example.org or drop them off at our front desk between 3pm and 5pm Sunday through Thursday. You can also click on the link below and apply online.