In case you didn’t know, we do not purchase or serve fish that has been frozen because once seafood has been frozen it never tastes the same. This means we are subject to seasonal availability, so I am happy to announce Fresh Alaskan Halibut is back in season and is in the house. Follow us on Twitter to see the daily specials for how it will be prepared.
photo by D Blaine
Sometimes the colors in a dish are beautiful and deserve a little press. This is Muffaletta as a Salad by Chef Blaine from The Big Table Mardi Gras night.
The current issue of Inlander’s InHealthNW magazine just published an article about Chef David BLaine titled, “Adventures in Food” by Patty Seebeck. The article includes his tasty Olive Pork recipe.
Live acoustic tonight - Nate Greenburg 6:30 - 8:30. Easy parking, no cover, great music, food and drink….hump day bonus. You deserve it.
Two leafs and a bud organic teas now available…enjoy.
Earl Grey, Mountain High Chai, Tamayocucha Japanese Green, Alpine Berry, Jasmine Green, African Sunset red, Chamomile, Peppermint
Raclette 
Bleu D’Auvergne 
Port Salut
Cheese is one of those foods that has highly variable sourcing. Every once in a while they are all amazing and compliment each other well on the cheese plate. Right now the three French cow cheese selections on the cheese plate are all sophisticated, creamy and delicious, especially when paired with 05 Abeja Cab.
The Private Dining Room is now open and ready for your next special occasion, private meeting or even a Gonzaga basketball game party. The room seats 24 and is equipped with a large screen TV, DVD and computer interface. Stop by, take a peek than call to reserve your private party.
Valentine’s Day is filling up quick this year but you also have Friday and Saturday to impress your lover. Call 509 838-8338 for reservations and don’t forget to ask for a dozen roses on your table.
It is always a joy to highlight the exceptional wine values when they come around. The latest gem to arrive is
2006 Ehlers Estate St. Helena Merlot
The 2006 Estate Merlot leads with enticing aromas of black cherry, spice, brown sugar, mint, and vanilla. On the palate, the wine’s plush, silky texture and fine tannins carry flavors of caramel, cola, pepper, and red apple skin. The overall impression is one of richness and balance.
This is a noteworthy value and will be on our glass pour while it lasts. Enjoy.
Free live music every Wednesday night -
here’s the schedule for Jan / Feb 2010
jan 13 nate greenburg
jan 20 kalliope (heather, dave, bob)
jan 27 gary burris
feb 3 kalliope
feb 10 nate greenburg
feb 17 kalliope
feb 24 gary burris