Palace Kitchen

A vibrant and refreshing blend of light rosé wine infused with sweet stone fruit, fresh rose petals, and a hint of mint.

A classic Italian aperitif featuring bitter Aperol, aromatic elderflower liqueur, and sparkling prosecco over ice.

A traditional Spanish-style gin and tonic crafted with premium gin, crisp tonic water, fragrant juniper berries, and fresh rosemary.

A sophisticated, non-alcoholic twist on the classic Spanish gin and tonic, featuring botanical zero-proof spirits and fresh herbs.

A fruity and complex non-alcoholic red sangria packed with mixed fruit juices, spices, and fresh fruit chunks.

A cozy, spiced winter red sangria infused with warming winter fruits, cinnamon, and rich red wine.

Your choice of carefully selected house red, white, rose, or crisp sparkling prosecco.

Refreshing 12oz draft pours of seasonal craft beer served ice cold.

Crisp and refreshing French hard cider served in a convenient can.

A hop-forward, non-alcoholic craft IPA delivering bold flavor without the buzz.

A brilliant, hop-forward citra IPA offering crisp citrus notes.

A smooth, malt-forward non-alcoholic Kolsch-style ale served in 12oz cans.

A petite gourmet masterpiece featuring 8oz of house-ground beef, melted Beecher's cheddar, pickled green tomato, red onion, butter lettuce, and dijonnaise on a toasted brioche bun.

Crispy fried maitake mushroom patty paired with rich white cheddar aioli and fresh tarragon.

Crispy fried fish filet served with pickled cucumber, savory miso tartar sauce, and crisp iceberg lettuce.

A decadent, gooey beer-battered cheese curd patty topped with American cheese, shredded lettuce, and herbed aioli.

Crispy fish filet enhanced with bold Madras curry aioli, pickled onion, and fresh cilantro.

Warm, crusty toasted sourdough rolls served with a generous dollop of whipped garlic butter and Oregon sea salt.

Crisp romaine hearts tossed in a creamy Ferndale Farms parmesan cheese dressing, crowned with a gigantic garlic crouton.

Delicate artisan Briar Rose Creamery 'Maia' cheese served with crunchy coriander seed crackers and sweet kumquat marmalade.

Whole steamed U-pick artichoke served warm with a rich tarragon butter bath and fresh lemon.

Tender Crawford Farms asparagus accompanied by a 7-minute soft-boiled egg, frisee greens, and rich almond romesco sauce.

Delicate raw yelloweye rockfish crudo paired with a vibrant rhubarb aquachile, serrano pepper, and fragrant anise hyssop.

Indian Island clams steamed in prosecco, tossed with green chickpeas, Fresno chilis, fresh basil, and grilled bread.

Tender braised lamb meatballs simmered in a cinnamon-spiced tomato sauce, served with cooling mint yogurt.

Smoky apple wood-grilled chicken wings glazed with fiery chipotle tabasco and served with coriander cream.

Piedmontese-style 'plin' ravioli stuffed with milk-braised pork, Swiss chard, and melted Swiss alpine cheese.

Fresh limestone lettuce tossed in creamy green goddess dressing with cucumber, pickled romanesco, and green garbanzo beans.

Traditional Greek lemon and chicken soup featuring a savory feta cheese dumpling and fresh dill.

Pillow-soft semolina and ricotta dumplings tossed with earthy morel mushrooms, tender sugar snap peas, tarragon butter, and parmesan.

Pan-seared Alaskan halibut served over marbled fingerling potatoes, leek scapes, wild watercress, and green goddess aioli.

Melt-in-your-mouth slow-roasted pork shoulder served over pearl barley, English peas, spring onion, leeks, rosemary, and freshly grated horseradish.

A savory spring onion crepe filled with lemon ricotta, roasted savory mushrooms, snap peas, and toasted sunflower seeds.

Pan-seared Alaskan halibut accompanied by fava beans, new potatoes, baby artichoke hearts, watercress, Castelvetrano olives, and sauce gremolata.

Delicate crepe stuffed with roasted corn and black pepper ricotta cheese, garnished with heirloom tomatoes, fresh basil, and shishito peppers.

Crispy Korubuta pork schnitzel served over charred savoy cabbage, shellfish broth, fregola, summer squash, and madras curry aioli.

Fresh wild-caught Pacific ling cod simmered in shellfish broth with fregola, summer squash, romano beans, and blistered cherry tomatoes.

Whole Idaho rainbow trout grilled over apple wood, served with charred lemon, Castelvetrano olive oil, and sea salt.

Juicy rotisserie free-range chicken finished with a rich and savory green peppercorn jus.

Prime St. Helen's hangar steak grilled over apple wood and topped with vibrant wild ramp salsa verde.

Apple wood-grilled Magic Valley bone-in rainbow trout served with grilled lemon and fruity Arbequina olive oil.

Decadent triple coconut cream pie adorned with white chocolate curls and toasted coconut flakes.

Warm molten chocolate cake with a gooey center, paired with Bing cherries, toasted hazelnuts, and vanilla ice cream.

Refreshing scoops of artisan Olympic Mountain sorbet flavored with passion fruit and sweet Bing cherries.