Salish Lodge Dining Room

Name: Salish Lodge Dining Room
Address: 6501 Railroad Ave. SE, 98065, WA, 98065
Telephone: 425-888-2556

6501 Railroad Ave. SE, Snoqualmie, WA 98065, US

• Tuesday: 7:00AM-10:00PM •Wednesday: 7:00AM-10:00PM •Thursday: 7:00AM-10:00PM •Friday: 7:00AM-10:00PM •Saturday: 7:00AM-10:00PM •Sunday: 7:00AM-10:00PM •

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Details

Cuisine: French (New), Pacific Northwest (American)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Breakfast Sample Menu

Morning Classics

Continental

freshly squeezed orange juice, seasonal fruit parfait baker's basket, coffee or tea service

Railroad Avenue

three eggs any style, with smoked bacon, honey cured ham, and apple-pork sausage, herbed shoestring potatoes and a buttermilk biscuit

Eggs Benedict

two poached eggs with Canadian bacon and Hollandaise sauce on a toasted English muffin with herbed shoestring potatoes

Northwestern Omelet

three eggs with smoked ham, red and green bell peppers, caramelized onions and Oregon cheddar, with herbed shoestring potatoes and a biscuit

Fruit & Cereal

Cornucopia of Seasonal Fruits

the freshest of the Pacific Northwest served with natural yogurt or crème fraîche

Bircher-Brenner Muësli

a healthy mixture of rolled oats, grains and cereals, roasted almonds and nuts, raisin and apple served with seasonal berry compote, natural plain yogurt and choice of steamed or cold milk

Salish Old Fashion Steel-Cut Oats

topped with plumped apricot chutney

The Salish Lodge Country Breakfast

This Lodge favorite, enjoyed since 1916, includes: | Coffee or Tea Service | The Main Course | Buttermilk Pancakes

Chef's Recommendations

Grilled Steak and Eggs

petite filet mignon topped with beurre Maître d'Hôtel, three eggs any style, herbed shoestring potatoes and a buttermilk biscuit

Huevos Rancheros

three poached eggs with braised black beans, fresh oregano, cilantro corn kernels, tomatoes and Monterey Jack on warm corn tortillas with fresh salsa, guacamole and sour cream

Pike Place Omelet

three egg omelet with Pacific shrimp, Dungeness crab, chives, and cilantro topped with tomato sauce, herbed shoestring potatoes and a buttermilk biscuit

Smoked Salmon Sandwich

two eggs basted, smoked salmon strips, herbed cream cheese and salmon caviar on toasted brioche with seasoal baby greens

Northwestern Wild Mushroom Frittata

three egg frittata with wild mushroom ragoût, baby spinach and mascarpone crispy herbed shoestring potatoes and a buttermilk biscuit

Dungeness Crab Almaviva

poached eggs over fresh crabmeat and artichoke hearts with Béarnaise sauce, with seasonal baby greens and a buttermilk biscuit

The Chocolate Pot

Prepared at the table, the perfect hot chocolate to share

Griddle Cakes

Buttermilk Pancakes

Served as a full stack or, short stack with maple syrup butter local berry compote

Yakima Valley Style Waffles

fresh apple waffles with cinnamon-cider syrup and crème fraîche

Brioche French Toast

with maple syrup and a side of bacon

Dinner Menu

Soups

Creamy Chestnut Soup

autumn spice, vanilla infused apples, nutmeg crème

Forager’s Mushroom Bisque

trumpet royals, soft sherry crème

Appetizers

Seared Palmetto Squab “Salmis”

“pain perdu”, cinnamon poached quince, syrah glace

Artisan Foie Gras “Duet”

seared with chestnut mousse and hazelnut tuile torchon with toasted brioche and huckleberries gastric

Langoustine Cassoulet

white beans, glazed berkshire ham hocks, roasted peppers, parsley truffle coulis

Snoqualmie River Hot Rocks

specialty seafood, seasonal garnishes and inspired marinades

with artisinal sake tasting

sato no homare “pride of the village” junmai ginjo takasago ginga shizuku “divine droplets” junmai daiginjo

Confit of Yakima Valley Suckling Pig

crispy skinned suckling pig, wenatchee apples, white figs, cider vinegar, honey glazed onions, smoked bacon crème

Slow Baked Alaskan “Black” Cod

celery root mousseline, golden raisins, cinnamon cap mushrooms, champagne emulsion

Salads

Hand Harvested Organic Greens

wenatchee apples, toasted almonds, tart cranberries, black currants, brioche croutons, harvest vinaigrette

Spanish “Valdeon”

spanish bleu cheese, preserved fruits, “noix croquant,” endive, tellicherry breadsticks, walnut oil

Brown Sugar Glazed Duck Prosciutto

salish cured and air dried duck breast served with roasted organic baby beets and vanilla fleur de sel

Farmhouse Cheeses

Grand Chariot of Cheeses

"from artisan cheese-makers for you to enjoy" an ancestral tradition

Specialty Seafood

Seared Diver's Scallops

creamy leek “fondue,” chanterelles, herbed potato chips, almond butter

Coriander-Pepper Crusted Hawaiian Ahi Tuna

ginger potato gallette, glazed trumpet royal mushrooms, edamame, ponzu broth

Butter Poached European Turbot

parsnip mousseline, asparagus tips, chestnut truffle “cappuccino”

Specialty Meats and Free Range Poultry

Mac Farlane Farm Pheasant Breast

butternut squash and barley risotto, glazed young vegetables, wenatchee cider reduction

Kobe Beef Cheeks “Cuission Civet”

fingerling potatoes, wild mushrooms, pearl onions and crisp smoked bacon glazed in a burgundy reduction

Oregon Country Beef Roasted “Chateaubriand”

yukon gold potatoes anna and merlot or béarnaise sauce prepared tableside for two

Oregon Country Bone-In 24 oz. “Côte de Boeuf”

pommes boulangère, cured tomatoes, spicy herbs, béarnaise sauce

Wild Game

Huckleberry Braised Canadian Goose

sweet potato “gratin,” glazed artisan vegetables, vanilla infused fruits, olympic range huckleberry reduction

Wapiti Elk Loin “Au Truffe”

black truffle “persillade,” chanterelle mushrooms, baby artichokes, black pepper, sherry vinegar gastric

Roasted Root Vegetables

thyme butter

Foraged Mushrooms

shallots and herbs

Sauté Haricot Verts

toasted almonds

Vegetarian Entrees

Corsican Chestnut Ravioli

roast chestnuts, parsnips, butternut squash, fig compote, fine herbs emulsion

Wild Mushroom Lasagna

layers of potatoes, exotic mushrooms and roasted shallot beurre montè

Grand Tasting Menu

“experience the best of the season” our cuisine in six courses

Farmer's Market Menu

our cuisine from the garden

Cheese Menu

CHEESES

Tomme des Templiers

Raw goat's milk, pressed paste wheel with natural rind, brushed with brine daily on wood planks in the cave, aged 5 months, marked with Occitane cross, taste is goaty with undertones of hay and hazelnuts, suited to dry, white wines. | Origin: Haute Garonne, France

Tomme du Berger

Raw sheep's and goat's milk, aged four months, from the traditional way of life of a shepherd, paste is unctuous and white, flavors are nutty and aromatic | Origin: Provence, France

Tarentais

Raw goat's milk, produced by three farmers high in the Alps, rind is washed with local wine, Seyssel, rustic and powerful with herbal undertones. | Origin: Alps, France

Tommette des Alpes

Raw cow's and goat's milk, a farmhouse cheese, aged 5 months in tempered caves, rustic and thick natural rind with yellow and red pigments. | Origin: Alex, Haute Savoie, France

Beaufort, AOC

Mahogany-colored Beaufort cows, a mountain breed provide exceptional milk over rocky terrain, summer Beaufort paste is pale yellow, chlorophyll from grass and carotene from alpine flowers adds color and flavor. | Origin: Savoie, France

Persillé du Malzieu

Raw sheep's milk, the other Roquefort, months spent in the caves of Peyrades produces an unctuous paste, ethereal bouquet, salty edge, wild mushroom flavor. | Origin: Lozère, France

Persillé du Beaujolais

Raw cow's milk from the valley of Azergue, smooth, rich blue, close to Gorgonzola, appetizing earthy aroma best suited to hearty red wines. | Origin: Liergues, France

Lavort

Raw sheep's milk, first made in 1989, milk is collected from the Lacaune herds of this small community, awkwardly shaped wheels are affined 100 days in spruce crates in cool caves. | Origin: Puy Guillame, France

Reblochon Fermier, AOC Le Grand Bournand Haute Savoie

From the second milking of Abondance, Montbéliard and Tarine cows, creamy texture that caresses the palate, floral aroma sweet yet complex grassy flavor with a delicately nutty aftertaste, best in summer. | Origin: Rhone-Alpes, France

Laguiole, AOC

Raw cow's milk, aged 12 months, golden paste with natural brushed rind, ancient cheese, rustic aroma. | Origin: St. Amans des Côts, France

Gaperon

Raw cow's milk, seasoned with garlic and coarse black pepper before shaped into balls, soft and creamy, aged 3 months, farmers hang Gaperon from their farm's beam as a sign of wealth. | Origin: Auvergne, France

Cone de Port Aubry

Goat's milk aged for three months in caves; the distinctive shape is the result of a farmer's resourcefulness while the taste is unctuous and goaty with hazelnut finish. | Origin: Loire Region, France

Morbier

Raw cow's milk, aged four months, semi-hard, ivory paste, taste is creamy and reminiscent of fruits. | Origin: Franche-Comté, France

Charolais

Soft, refined paste, uncooked, unpressed, raw goat's milk from the granite plains of the Charolais region of Burgundy, enhanced flavors of the milk, and the saltiness, acidity and sweetness of its aroma open up in the mouth. | Bourgogne, France