Lunch $15

add 1/2 price soft beverage, draft beer or wine-by-the-glass

your choice of one

wild arugula salad
candied bacon, poached ranch egg, sherry dressing, pecorino romano

grilled chicken wrap
jalepeno bacon, shoestring onions, avocado, crow bbq sauce

the crow burger *
tallegio & gorgonzola, house made ketchup, wild rocket, rosemary bun w/choice of sides

fish and chips
4oz. icelandic cod fillet curried tartar sauce, hand cut fries

cubano
salmon creek farms pork loin, nueske ham, house pickles
mustard aioli, havarti torpedo roll

the kitchen sink salad *
fresh seasonal vegetables and local organic lettuces, bacon, nuts, hard cooked organic hen’s egg
add grilled natural chicken breast $4

dessert
select one

warm oatmeal cookie sandwich
salted caramel ice cream

whiskey chocolate muffin
dulce de leche glaze

Dinner $40

‘amuse’
mini cheese board w/accompaniments

your choice of one

wild arugula salad
candied bacon and poached ranch egg, sherry dressing, pecorino romano

ahi tuna tar tar
jalapeño pesto, pine nut brittle wild mushroom soup house made ricotta cheese

your choice of one

grilled local halibut
sauteed swiss chard, baby fennel, green garlic emulsion

herbed pappardelle pasta
pork belly bolognese, burrata

fish and chips
8 oz. icelandic cod fillet curried tartar sauce

cripsy chicken breast
marinated heirloom tomatoes, chive oil

the crow ‘black label’ burger *
8 oz signature blend includes 21 day, dry aged prime rib eye
bone marrow butter caramelzied onions, potato bun

beer braised natural short ribs
polenta fries, braising jus, house made sauce mornay

dessert
select one

warm oatmeal cookie sandwich
salted caramel ice cream

whiskey chocolate muffin
dulce de leche glaze

Chef John Cuevas

Question: How long have you been a chef?
Answer: been cooking for almost 11 years and in those 11 years I’ve been given the opportunity to work at some beautiful places with a lot of wonderful people who inspire me to continue to do what us cooks do.

Question: How long have you been at this restaurant?
Answer: Just over a year.

Question: Who or what inspired you to become a chef?
Answer: ? I think many people have inspire me, but James Boyce is definitely the one person that saw and believed in my natural ability, took me under his wing and gave me guidance.

Question: What do you enjoy most about your profession?
Answer: I love cooking and creating more than ever, but also really enjoy the teaching and mentoring part of it as well.

Question: When you’re not in the kitchen what are you doing?
Answer: Probably hiking or something outside.

Question: What is your most popular dish?
Answer: We have many popular DISHES at Crow Bar, from our Black Label Burger to Blackened Pork Chop and apple pie… People seem to respond to just about everything at the restaurant.

Question: Your last meal on Earth would be??
Answer: Probably moms burritos that she would make for me for my birthday, chips and salsa, guacamole…

Question: What's your favorite item on the Restaurant Week Menu?
Answer: The whole menu is great, something for everybody…