LOCAL FAVORITES - The Coeur d`Alene Resort

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APPETIZERS
L O AD E D P O TATO S KINS
Crispy Idaho potato skins, Tillamook® cheddar
cheese blend, smoked bacon, scallions,
tomatoes, sour cream and house-made salsa. 10
T EM P UR A C H EDDAR
CHEE S E CUR DS
Served with breaded jalapenos lemon-garlic aioli,
Sriracha aioli and sweet chili sauce. 10
S TA C K E D C H I CKE N
Q UE S A D IL L A
Monterey Jack and pepper jack cheeses, fresh
cilantro with sour cream, house-made salsa and
fresh avocado. 13
CO UG AR G O L D ARTICH OKE
CHEE S E B A K E
Blended with cream cheese, artichoke hearts, onion
and baked golden, served with French bread and
Idaho Kettle Chips. 12
HA N D - B R E A D E D CALAM AR I
Served with cream cheese tartar sauce with fried
capers on top, fresh lemon-garlic aioli, Sriracha aioli
and fresh lemon. 9
S AL M O N CAK ES
Twin cakes with lemon-garlic aioli, pickled onions,
fried capers with toasted French bread. 12
BURGERS AND
SANDWICHES
All burgers and sandwiches are served with
your choice of soup, salad or French fries.
PRIME RIB DIP
Shaved prime rib atop a grilled French roll, au jus,
caramelized onions and creamy horseradish. 16
Add Swiss cheese. 1
SIGNAT U RE C ORNED BEEF
REU BEN SA NDWIC H
Corned beef is simmered until tender, thin sliced
and layered on swirl rye bread with Swiss cheese,
house-made Thousand Island and yellow mustard. l3
T U RKEY AVOC A DO MELT
With tomato, cranberry chutney and jack cheese
on grilled sour dough. 14
PIEDMO NT ESE FA RM BU RGE R
Moran Prairie, grass-grazed cattle, raised with no
hormones or antibiotics. (lower in overall cholesterol,
calories and fat) Served with lettuce, tomato, pickles,
onions and our signature burger sauce. 14
Add bacon and cheddar. 2.5
KO BE MEAT LO A F
Thick sliced atop our grilled French roll with
bourbon mushrooms, crispy buttermilk onions,
tomato aioli and melted cheddar cheese. 17
SOUPS AND SALADS
D O C K S I D E S ALAD BAR
18 feet of signature salads, house-made dressings,
fresh fruit and "follow the harvest" seasonal
ingredients from local farms. 12
Add to any entrée. 5
F RO M - S C R AT CH SOUP S
AN D C L AM CH OWDE R
Cup 5
Bowl 7
G RI L L E D CH ICKE N COBB SALAD
Avocado, tomato, bacon, blue cheese, green onions
and hard-boiled egg. 15
M AI P L O Y S H R IMP SALAD
Lightly coated flash-fried shrimp tossed in sweet chili
sauce atop organic greens, grape tomatoes, carrots,
crisp rice noodles, lime and
sweet garlic dressing. 18
AL AS K A N R E D CR AB LOUIS
Tomato, asparagus, hard-boiled egg, avocado,
Alaskan red crab, lemon wedges and house-made
Louis dressing. 24
GRILLED C HIC KEN SA NDW I C H
Topped with Havarti cheese, avocado, crisp bacon,
organic greens, tomato, pickled onions and pesto
aioli on a French bun. 14
FIREC RA C KER C HIC KEN
C A ESA R W RA P
Romaine lettuce, bacon, tomato, Parmesan cheese,
crushed roasted garlic croutons, lemon zest, Caesar
dressing and firecracker spiced chicken, wrapped in
a tomato basil tortilla. 14
MOOS C A B ® A NGU S BU RGER
Certified Angus cattle raised in Valley Ford,
Washington at the Special K Ranch by Kendra and
Bill Moos, (Athletic Director of WSU) grass pastured and
grain finished for very flavorful burger. Topped with
lettuce, tomato, pickles, onions and our signature
burger sauce. 14
Add bacon and cheddar. 2.5
C HEF BLA C K A ND BLU E BU R GE R
CAB® Patty with Cajun spices, atop a grilled bun
with Gorgonzola cheese, crispy buttermilk onions,
jalapeno bacon, lettuce, tomato, pickle and
Chef Ryan’s special sauce. Spicy but GOOD! 15
LOCAL FAVORITES
D O C K S I D E P OTATO GNOCCH I
Tossed in sun-dried tomato cream with kielbasa
sausage, pesto and Parmesan cheese, served with
fresh vegetables and garlic bread. 17
HA L I B U T F I S H AN D CH IP S
Beer-battered and served with French fries,
lemon and cream cheese tartar sauce with
fried capers. 18
S I G N ATUR E M AC AN D CH E E S E
Our blend of Northwest cheeses, topped with
butter-toasted bread crumbs. 13
Add grilled chicken or vegetables. 5
Add chicken Parmesan or sautéed shrimp. 7
FISH AND SEAFOOD
M AD E I R A C H I CKE N
SESA ME A HI T U NA
Sautéed chicken breast topped with asparagus,
mozzarella and fresh mushroom-Madeira sauce,
with mashed potatoes and fresh vegetables. 17
Sesame-crusted and and pan-seared medium rare.
Served with pickled ginger, stir-fry vegetables, Niko
rice and Pan-Asian sauce in a wonton shell. 19
CHI CK E N PA R ME SAN
PA N- SEA RED RU BY RED T RO U T
Hand-breaded and topped with mushroom and
prosciutto cream sauce, served with Idaho mashed
potatoes and seasonal vegetables. 17
Crusted with Idaho potato pearls, lemon butter, with
St. Maries Idaho wild rice pilaf and fresh vegetables. 19
CAS H E W V E G E TABLE STIR F RY
Hand-breaded and served with St. Maries
wild rice pilaf, fresh vegetables and Chef Ryan’s
signature sauce. 19
Fresh vegetable stir-fried with Pan-Asian sauce
and Niko rice in a crisp wonton bowl. 14
With grilled chicken. 5
With sautéed shrimp. 7
F E T T UCCIN E ALF R E DO
Creamy rich Alfredo sauce tossed with fettuccine
noodles, grated Parmesan cheese and served
with garlic bread. 15
Add grilled chicken or vegetables. 5
Add chicken Parmesan or sautéed shrimp. 7
AL AS K A N C R AB ARTICH OKE M E LT
On a toasted baguette with melted Tillamook®
cheddar cheese blend, green onions, and tomatoes,
atop organic salad with house citrus vinaigrette. 16
STEAKS, ROASTS
AND CHOPS
Each steak and chop entrée includes a trip
through our 18-foot salad bar.
CAB ® R IB E Y E STE AK
Matri de butter, roasted potatoes and garlic toast. 28
N O RTH W E S T P OR K CH OP
Boneless prime grade pork loin pan-seared and
finished with a huckleberry bacon chutney, Idaho
mashed potatoes and fresh vegetables. 18
D O C K S I D E S UR F AN D TUR F
Top sirloin steak, macadamia coco prawns,
St. Maries Idaho wild rice pilaf and
fresh vegetables. 26
S N AK E R I V E R FAR M S ® BACON
W RA P E D K O B E M E AT LOAF
Idaho mashed potatoes, mushroom bourbon sauce,
topped with buttermilk onions and served with
steamed vegetables. 19
CAB ® T O P S I R L OIN
BOU R B O N S TE AK
Bourbon sauce with mushrooms and onions,
served with roasted potatoes and garlic toast. 23
S N AK E R I V E R FAR M S ®
KOBE P O T R OAST
Slow roasted pot roast with Idaho mashed
potatoes and fresh vegetables. 19
MA C A DA MIA C OC O PRAW NS
PA N- SEA RED HA LIBU T
With St. Maries Idaho wild rice pilaf
and fresh vegetables. 24
Select from the following preparations:
•Mediterranean style with olives, fresh tomatoes,
herbs and virgin olive oil.
•Finished with creamy lobster sauce
DOC KSIDE C IO PPINO
Prawns, scallops, mussels, clams, halibut and crab
claw in rich Cioppino sauce with garlic toast. 19
SEA FO OD FET T U C C INE
Assortment of seasonal seafoods, sautéed with white
wine, a touch of garlic, tossed in our house-made
creamy Alfredo sauce, grated Parmesan cheese and
served with garlic bread. 24
NO RT HW EST FRESH SA LMO N
Presented with St. Maries Idaho wild rice pilaf,
fresh vegetables and lemon. 18
BAYSIDE ST EA MER C LA MS
Sautéed andouille sausage, onion and mushrooms,
deglazed with white wine and lemon juice. Finished
with garlic-herb butter, chili flakes, crumbled blue
cheese and garlic toast. 14
Add St. Maries Idaho wild rice pilaf
and fresh vegetables. 5
(Also available without the sausage, mushrooms or blue cheese
and just our classic herb butter, white wine and chili flake sauce)
Gluten-free Menu Available Upon Request.
COCKTAILS ON THE ROCKS
HU CK L E B E R RY CR US H
WAT ERMELO N MINT SPA RK L E R
Huckleberry vodka, fresh muddled lime, simple syrup
club soda and huckleberry puree over shaved ice. 8
Signature build of of Cuervo Silver tequila,
watermelon, huckleberry, mint and fresh lime over
shaved ice, topped with sparkling wine. 9
D O C K S I D E S UN SE T
A classic blend of vodka, rum, cranberry and
pineapple juice. 8
RUBY R E D C R USH
Absolut Ruby Red vodka, ruby red grapefruit juice,
St. Germiane Elderflower Liqueur and lime over
shaved ice. 9
D E E P S IX
LO NG ISLA ND C HA I T EA
Our twist on a classic with vanilla vodka, gin, rum,
sweet and sour, chai tea and a splash of coke. 9
IRON- MA NGO
Tribute to the local race scene with passion fruit
rum, puréed mango, fresh lime, club soda and a
splash of grenadine on the rocks. 8
A 64oz keepsake glass, with silver rum, brandy,
pineapple, orange, and cranberry juices, finished
off with grenadine and a float of dark rum. 25
(Bring the glass back and get a refill for only $16)
MO SC O W MOOSE
MARGARITAS
AND MOJITOS
MARTINIS
MA NGO MELON MA RT INI
Mango rum, melon liqueur, melon puree and sour,
garnished with a cherry. 8
CL AS S I C M AR GAR ITA
Tequila, triple sec, sour and fresh lime. 9
L AKE T O W E R MAR G AR ITA
Sweet and sour fusion of Patron silver, Cointreau,
fresh muddled lime and lemon, with a splash of
orange juice on the rocks. 13
CL AS S I C M O JI TO
Bacardi rum, fresh muddled mint and
lime on the rocks. 9
• Huckleberry or strawberry. 10
PO M- PEA R MA RT INI
Pomegranate and pear vodkas strained with
fresh pear garnish. 9
OMGEEZ C A KE MA RT INI
Whipped cream vodka and limoncello combined with
Greek yogurt and lemon. Served in a graham cracker
rimmed glass. 8
• Huckleberry or strawberry. 9
T IRA MISU MA RT INI
Whipped cream vodka, dark rum, Frangelico and
coffee liqueur in a chocolate swirled martini glass. 9
WINE
CO E UR D ' AL E NE
CHA R D O N N AY 2 0 1 5 7 glass / 25 bottle
CO E UR D ’ AL E NE
RE D B L E N D 2 0 1 3 Tito’s vodka, ginger beer and lime
in a copper mug. 10
7 glass / 25 bottle
DOC KSIDE LEMO NDROP
Citrus vodka, triple sec, simple syrup and lemonade
chilled and served up with a sugared rim. 8
• Huckleberry or strawberry. 9
T HE FLOAT ING GREEN
"T H E L A K E " COE UR D ’ALE NE
CHA R D O N N AY 2 0 1 5 9 glass / 39 bottle
A par 3 of Hendrick’s gin, orange vodka and
St. Germaine elderflower liqueur, shaken and served
with a floating cucumber slice. 12
"T H E L A K E " COE UR D ’ALE NE
9 glass / 39 bottle
RE D B L E N D 2 0 1 3 Ask your server about our current beer selection.