Raspberry-balsamic vinaigrette, field greens, blueberries, blackberries and raspberries, candied Holmquist hazelnuts, crumbled chevre.
Chef’s Entree Creations
Salmon on the Stick
Wild salmon seasoned and traditionally smoked over alderwood coals on ironwood sticks. Grilled asparagus spears, corn fritter cakes.
BACON-WRAPPED BBQ PRAWNS
Jumbo shrimp with heavenly BBQ sauce wrapped in apple-smoked bacon and served with alder-grilled corn, mayo-less potato salad with roasted yellow pepper, asparagus, zucchini and feta cheese.
Roasted garlic-pecan crust, Oregon bleu cheese, thyme-merlot demi-glace, rainbow carrots and sugar snap peas. Trio of herb roasted potatoes.
Baby Back Ribs
BBQ pork ribs served with fried mac & cheese, broccolini, and tangy slaw.
BLACKFISH CHICKEN POT PIE
An interpretation on a classic dish with roasted corn, fennel and onion plus mushrooms and caramelized Granny Smith apples. Served with a creamy chicken broth and a fresh baked herbed buttermilk biscuit.
Wild salmon, Pacific halibut, clams, mussels, Alaskan king crab and jumbo prawns simmered in a rich roma tomato-hibiscus scented broth.
Seafood Cobb Salad
Fresh field greens topped with house-smoked salmon, Dungeness crab, vine ripened tomatoes, crisp onion strings, crisp apple bacon, Kalamata olives and crumbled Oregon bleu with a house-made lemon-dill ranch dressing.
Dungeness Crab Mac & Cheese
Dungeness crab body meat and fancy leg, cavatappi pasta, blend of smoked cheddar, gouda and Parmesan.
New York Steak
Washington Double R Ranch 14oz. center cut strip loin, cracked black pepper, wild mushroom-Jack Daniels demi-glace, grilled asparagus and a Tillamook cheddar potato pie.
Pacific Northwest Bounty Bowl
Dungeness and Alaskan king crab legs, prawns, mussels, clams, wild salmon, lobster saffron bisque, grilled fingerlings and asparagus.
ADD TO ANY ENTRÉE
Coldwater Maine lobster tail, prawn or scallop.
Crab Crusted Sea Bass
Chilean Sea Bass with Dungeness Crab & Havarti topping. Served with herbed beurre blanc, broccolini, honeyed spaghetti squash and springtime couscous.
Served over a mildly scented Thai curry black rice with fresh corn salsa, Cipollini onion, carrots, and pear beurre blanc.
Friends and Family
Traditional Salmon on a Stick
(Perfect for 6 guests)
Includes a Blackfish dinner salad, two whole sides of the freshest alderwood smoked wild salmon, family style bowls of 3 sides, 3 sauces, artisan bread with butter.
Churro Ice Cream Sandwich
Served with honey, grilled summer peaches and pecans.
Lime tart with frozen berries & white chocolate.
Scone topping and vanilla infused cream.
Hot Chocolate Cake
Hot chocolate cheesecake, sweet vanilla cream & raspberries.
Hazelnut Creme Brulee, chocolate-honey tuile and crushed blackberries.
Sticky Toffee Cake
Served warm, topped with vanilla bean ice cream and toasted sliced almonds.
Blackfish S’more Martini
The flavors of your favorite campfire treat, with an adult twist! Pinnacle Marshmallow Vodka, Dark Creme de Cocoa, and Bailey’s shaken and served in a chocolate & graham cracker rimmed martini glass.
The additional ten years of aging produces a fine balance between the rich raisiny fruit and the nutty, honeyed finish– a taste to linger over.
30 Year Tawny
Only every 2 or 3 years is a reserve of port with sufficient structure, fruit and power to age. The 30 year tawny show incredible length with smooth butterscotch and caramel flavors.
40 Year Tawny
An incredible example of an old tawny port. A rarity, as few houses will make a 40 year old tawny. This wine is olive gold in color with rich caramel, butterscotch, and hazelnut flavors.
Food Allergy Disclaimer
Tulalip Resort makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies; however, there is always a risk of contamination. Based on our product mix and preparation, we cannot guarantee that any menu item is completely free of any allergen.There is also a possibility that manufacturers of the commercial foods we use could change the formulation at any time, without notice. Guests concerned with food allergies need to be aware of this risk. Tulalip Resort will not assume any liability for adverse reactions to food consumed, or items one may come in contact with while eating at any Tulalip Resort establishment. Please inform your restaurant manager if you have a food allergy and ask to see the ingredient listings for the menu items you are interested in choosing.
Parties of 6 or More, 1 Check Required. 18% Gratuity will be added. All Menu Items Subject to 8.5% Sales Tax.