Queen City Grill menu

Seasonal Oysters

Served on the half shell

Sauteed Wild Mushrooms

On polenta cake with shaved pecorino cheese

Goat Cheese Platter

With roasted bell peppers and roasted garlic, served with crostinis

Grilled Oaxacan Prawns

With a jicama and red onion salad

Penn Cove Manila Clams

Steamed with tomatoes, garlic and vermouth

Sea Scallops

Pan seared with a sake ginger vinaigrette

Ahi Tuna Carpaccio

With a lime, ginger and tamari sauce

Dungeness Crabcakes

With a traditional remoulade

Oysters on the Half Shell

Grilled Oaxacan Prawns

With a jicama and red onion salad

Calamari Puttanesca

With capers and Kalamata olives in a spicy tomato sauce

Penn Cove Manila Clams

With vermouth, garlic and shallots in a tomato saffron broth

Bruschetta

Roma tomatoes, garlic, basil and goat cheese

Kobe Beef Sliders

Pickled shallots, goat cheese and harissa aioli

Soup of the Day

Queen City Clam Chowder

Pacific manila clams with yukon gold potatoes

House Salad

Local greens tossed with a sherry vinaigrette

Caesar Salad

Hearts of romaine with a classic caesar dressing

Pear and Arugula Salad

Creamy goat cheese, pistachios and a champagne vinaigrette

Grilled Hearts of Romaine Salad

With port wine vinaigrette, roasted hazelnuts and crumbled blue cheese

Roasted Beet Salad

Sauteed beets, mixed greens, Rogue River blue cheese and candied pecans

Caprese Salad

Mozzarella di bufala, organic tomatoes and fresh basil with aged balsamic and extra virgin olive oil

Sourdough Bread Pudding

Served with a butter rum sauce.

Key Lime Pie

Key lime juice and topped with whipped cream

Mixed Nut Caramel

Mixed nuts in warm caramel over olympic mountain vanilla ice cream

Procopio Sorbettrio

Queen's Dessert of the Day

Chocolate Nemesis

Rich lindt-callebaut chocolate torte served with raspberry sauce and topped with whipped cream.

Oscar's Pan Seared Lasagne

Ricotta and arugula between layers of homemade pasta with a tomato bechemel sauce

Queen City Kobe Burger Plate

Freshly ground, handpacked and seasoned, with beecher’s flagship cheese

Linguine and Clams

Pacific manila clams sauteed with garlic, tomato and vermouth over linguine

Wild Mushroom and Baby Arugula Risotto

With pecorino romano

Fresh Rainbow Trout

Served with a fresh vegetable rice and a roasted garlic chipotle butter

Grilled Breast of Free Run Chicken

Served with wild rice and a wild mushroom marsala wine sauce

Cioppino

Spicy seafood stew with tomatoes, basil and garlic

Fresh Northwest Duck Confit

Braised with a tomato mirepoix and pineapple salsa over couscous

Braised Beef Short Ribs

With mashed potatoes and braised greens

Fresh Dungeness Crabcakes

With a traditional remoulade

Fresh Northwest Halibut

Sauteed with a vine ripened mixed tomato beurre blanc and capers, drizzled with a smoked paprika aioli

Grilled Alaskan King Salmon

With roasted fingerling potatoes, fresh vegetable ragout and a fresh arugula pesto

Seared Ahi Tuna

With roasted red potatoes, fresh vegetable ragout and a szechwan red pepper sauce

Painted Hills Ribeye Steak

With mixed vegetables and baked potato, served with au jus and horseradish cream

Grilled New York Steak

Dry aged painted hills natural beef, seasoned and served with a classic peppercorn sauce