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.
Tuna Poke *
Raw ahi tuna tossed with ginger, soy sauce, rice vinegar, scallions, diced tomatoes and seaweed. Served with wasabi paste, pickled ginger and wonton crisps.
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.
One pound of chicken wings deep-fried and presented with your choice of our house-made Huckleberry Harvest Ale BBQ sauce, Kalbi sauce or our Fiery sauce.
Four large prawns smoked over apple wood and presented with a sun-dried tomato vinaigrette.
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 De Jour
Fresh soup made in-house daily.
Cup 4 Bowl 6
Soup And Salad Combo
Choose between a house salad or Caesar salad and a bowl of Beer Cheese Soup or Soup du Jour.
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
Heirloom tomatoes and fresh mozzarella drizzled with balsamic vinegar and olive oil and presented on a bed of arugula. Garnished with a basil chiffonade.
Side 8 Entrée 12
Fresh spinach, seasonal berries, candied walnuts and red onions tossed with a raspberry vinaigrette then topped with crumbled Heron Pond feta cheese.
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
Bone-in Ribeye Steak *
Twelve ounce Double R Ranch bone-in ribeye broiled to perfection and presented with your choice of simple seasonings, a smoked shiitake mushroom jus or blackened and topped with Pt. Reyes bleu cheese.
Delicious meatloaf made with Rocky Mountain buffalo and our in-house blend of seasonings. Complemented with house-made huckleberry ketchup.
Six 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.
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 our own Double Stack Stout, white balsamic vinegar, rosemary and garlic then stuffed with brunoise vegetables and oven-baked. Served with a stone ground mustard vinaigrette, St. Maries wild rice and the Chef’s daily 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 a citrus and dill mascarpone and asparagus, oven-baked then laced an orange balsamic glaze. Served with quinoa and a lemon.
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.
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.
Stuffed Chicken Penne
Boneless breast of chicken stuffed with an Angus Meat blue cheese sausage made with our very own Whitman Wheat Beer, oven-roasted and sliced. Presented on a bed of penne pasta with a shiitake mushroom and roasted red pepper 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.