Huckleberry Grill Menu

Black mission figs, goat cheese, purple onion, mandarin oranges, walnuts, & balsamic vinaigrette on a bed of mixed power greens. (Vegetarian / Gluten Free.)

Roasted Brussels Sprouts tossed in Chipotle Honey Mustard sauce and garnished with candied bacon crumbles.\r\n *Can be made Vegetarian upon request.

Oven roasted sweet potatoes with orange, nutmeg, 100% real maple syrup and brown sugar, topped with candied pecan crumbles. (Vegan/Vegetarian/Gluten Free.)

Hand-torn romaine lettuce, tossed in our creamy Caesar dressing, served with shaved Parmesan, fire-roasted tomatoes, and candied bacon crumbles. (Gluten free.)

Creamy russet potatoes whipped to perfection with roasted garlic and grated Parmesan cheese, served with demi-glase beef gravy, for a classic, comfort dish. (Gluten Free. *Vegetarian without the gravy.)

Cut green beans, sautéed with bacon and caramelized onions.

Classic elbow pasta in a velvety, creamy, five cheese cheddar sauce. (Vegetarian.)

Diced red potatoes in a delicious chicken cream sauce blended with five cheeses and sour cream then topped with crunchy crumbled corn flakes. 6 oz.

Perfect crumbly crust layered with creamy supreme filling and candied huckleberries, then topped with creme chantilly and almond crumble. (Vegetarian/Gluten Free.)

Rich, hand-crafted chocolate mousse served with our signature huckleberry sauce and topped with a dollop of crème chantilly and almonds crumbs.\r\n(Vegetarian/Gluten Free.)

Fluffy and rich bread pudding folded with raisins then smothered in traditional whiskey custard sauce. (Vegetarian.)

Plant-based Italian "meatballs" served with our house-made red pepper Romesco sauce with a kick. (Vegan / Vegetarian. Slightly spicy.)

Roasted beef and pork meatballs tossed in whiskey & green peppercorn cream sauce, garnished with chopped parsley. (***Due to a recipe change, this item now contains gluten. We apologize for any inconvenience.)

Beef tri tip hickory cold smoked for a light infusion, then seared and sous vide to a tender medium rare, then sliced and served with a portobello mushroom duxelles sauce and port reduction. (Gluten free.) \r\n *If you’d like Med. Well/Well Done ask the Chef to “Slice and Sear!” \r\n **Upgrade to purebred Wagyu Tri-Tip +$59.49

Seasoned and grilled to perfection pork tenderloin served with a Huckleberry coulis sauce made from wild, hand-picked huckleberries from the ashy slopes of Mount St. Helens. (Gluten free.)

Purebred Wagyu beef tri tip hickory cold smoked for a light infusion, then seared and sous vide to a tender medium rare, then sliced and served with a portobello mushroom duxelles sauce and port reduction. (Gluten free.)

Wild gathered porcini mushrooms simmered in whole cream then blended with roasted garlic, caramelized onions, and signature seasoning then tossed over smoky grilled chicken. (Gluten free.)

Ground bison and smoked gouda cheese blended with panko bread crumbs and herbs then stuffed into large button mushrooms and topped with scratch made foyot (f-why-yo) sauce. (Gluten free.)

Three wild-caught jumbo Black Tiger prawns served with a sambal infused cocktail sauce and slice of fresh lemon.  (Gluten free.)

Seasoned and grilled to perfection pork tenderloin served with a Huckleberry coulis sauce made from wild, hand-picked huckleberries from the ashy slopes of Mount St. Helens. (Gluten free.)

Classic elbow pasta in a velvety, creamy, five cheese cheddar sauce. (Vegetarian.)