Available the entire month of August, enjoy this new offering from our very talented culinary team! Start with...Jamaican Jerked Tuna Ahi tuna flavored with a Jamaican jerk seasoning and then seared. Served over fried plantains and topped with peach salsa.
Then have...Smoked Cheddar & Butternut Squash Soup Butternut squash sauteed with onions, apples and our very own Highland Scottish Ale. Finished with cream and smoked cheddar cheese and garnished with a sage leaf.
Try either...Wild Boar Chops Wild boar chops brined in our Big Brick Brown Ale and then pan-roasted with a peach glaze. Served with smoked peach slices, farro and the Chef’s choice of daily vegetables.
Or...Filet Mignon Tenderloin medallions pan-seared, topped with Dungeness crab and artichoke hearts then laced with a Blood Orange Ale hollandaise. Served with garlic mashed potatoes and oven-roasted vegetables.
And finish with...Peach Shortcake Fresh peaches coated with a bourbon cinnamon glaze then served atop our house made shortcake and topped with whipped cream.
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 sautéed with red curry paste, sesame oil, coconut cream, ginger and our very own Jalapeno 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.
Peel and Eat Spiced Prawns
Prawns steeped in our Whitman Wheat Ale with sriracha, garlic, cholula and a lemon wedge. Served cold.
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.
Our Cutter’s Pale Ale combined with chick peas, garlic, lemon, tahini and olive oil. Served with olives, onions, Roma tomatoes, feta cheese crumbles and pita bread.
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 and artichoke hearts blended with our Big Brick Brown Ale, cream cheese, Parmesan cheese, sour cream, herbs and spices then baked until golden brown. Garnished with green onions and complemented with pita crisps.
Sweet onions and bacon sautéed with bosc pears, mixed with brie cheese and candied walnuts then baked in a tart shell.
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
Jalapeno Ale Gazpacho
Fresh tomatoes, tomatillos, cucumbers, jalapenos and onions combined with our Jalapeno Ale in a refreshing cold summer soup. Garnished with crema fresca and tortilla strips.
Cup 4 Bowl 6
Soup And Salad Combo
Choose between a house or Caesar salad and a bowl of Beer Cheese Soup or Jalapeno Ale Gazpacho.
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
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
Jalapeno Bavette Steak *
Bavette steak marinated in our Jalapeno Ale with fresh jalapenos, ancho chile powder and cumin, broiled then served with a hopped chipotle honey.
Blood Orange Bavette Steak *
Bavette steak marinated in our Blood Orange Ale with oranges and fresh herbs from the Chef’s garden then broiled. Served with grilled orange slices and a blood orange balsamic reduction.
New York *
Hand-cut ten ounce Certified Angus Beef 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.
Delicious meatloaf made by combining Rocky Mountain buffalo with an Angus Meat jalapeno sausage created with our very own Jalapeno Ale and an in-house blend of seasonings. Complemented with house-made huckleberry ketchup.
An eight ounce center cut Certified Angus Beef 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.
An “ale-brined” free-range half chicken, smoked in-house over hickory wood and topped with our award-winning Huckleberry Harvest Ale BBQ sauce. Complemented with garlic mashed potatoes, oven-roasted vegetables...and a lot of napkins.
Chicken breaded in a spent grain flour and cashew mix, pan-seared then topped with a mango goji berry salsa. Complemented with Forbidden Rice and the Chef’s choice of 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.
Gulf Coast prawns broiled and served with a brown sugar and honey sriracha glaze, quinoa and the Chef’s choice of daily vegetables.
Wild Chinook salmon cut into steaks, marinated in our Blood Orange Ale with select seasonings and spices, broiled then laced with a blood orange balsamic reduction. Served with farro and the Chef’s choice of daily vegetables.
Sashimi grade Ahi tuna lightly seasoned, pan-seared then topped with a tropical pineapple, papaya and mango salsa. Served with Forbidden Rice and the Chef’s choice of daily vegetables.
Shrimp and Sausage Gumbo
Big Brick Brown Ale infused shrimp stock, brown roux, okra, shrimp and jalapeno sausage served on a bed of farro.
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 Spaghetti
Turkey meatballs, hand-made with egg, mozzarella cheese, Italian seasoning and spent grain, served over spaghetti noodles laced with a fresh, oven-roasted tomato sauce.
Chorizo sausage, mushrooms, onions, roasted corn, black beans and peppers sautéed in a cream sauce and served on a bed of tri-color tortellini. Garnished with cotija cheese, blood orange balsamic, diced tomatoes and green onions.
Looking to join our staff? We are always accepting applications. Please email resumes to email@example.com 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.