Waterfire Menu

Starters

THAI CHICKEN NACHOS
crispy wontons topped with melted three-cheese blend, ponzu, Thai marinated and wood-grilled chicken, peanut sauce, wasabi slaw, basil, jalapeño and roasted peanuts 16

KOREAN CAULIFLOWER
golden, flash-fried tempura cauliflower tossed in a sweet chili maple-gochujang sauce and garnished with sesame seeds and scallions 13

THE HOKEY POKE ROLL
fresh, Hawaiian style, big eye ahi tuna poke, pickled Yakima Valley asparagus, cream cheese and avocado rolled in seasoned sushi rice and toasted nori, garnished with roasted jalapeño jam, sriracha aioli, sushi sauce and micro red-vein sorrel 13

THAI CHICKEN LETTUCE WRAPS
sautéed chicken, carrots and napa cabbage tossed in our sweet chili ponzu then garnished with basil, jalapeño and crispy glass noodles, served with hybrid romaine-iceberg lettuce cups 15

STEAMED PORK POT STICKERS
bamboo-steamed, fresh potstickers made with pork, scallions, ginger, garlic, soy and Shaoxing wine, served with a ponzu dipping sauce 14

GORGONZOLA WAGYU BEEF KABOBS
wood-grilled, marinated beef kabobs served with gorgonzola and a chive potato croquette, gorgonzola cream and balsamic reduction 16

TEMPURA FRIED MUSHROOMS
golden, flash-fried tempura oyster mushrooms served with umami-miso aioli and sweet chili sauce 14

THE WF CALAMARI
flash-fried, crispy calamari tossed in a basil agrodolce and garnished with pickled peppers 15

TEMPURA SHRIMP & ASPARAGUS
crispy tempura white gulf shrimp and asparagus served with sweet chili sauce 15

CHEF DERRIN'S SIGNATURE CRAB CAKES
a perfect blend of fresh Dungeness crab, vegetables, herbs and spices folded with a savory custard and panko, oven-roasted and served with corn succotash, spiced tomato jam and garlic aioli 18

Soup & Salads

LOBSTER BISQUE
creamy, intense lobster bisque with cognac crème fraiche and chive 12

SMOKED SALMON CHOWDER
house-cured and hardwood-smoked salmon, sautéed bacon, celery, onion, garlic, diced red potatoes, corn and thyme in a creamy shellfish broth cup 9 | bowl 15

STARTER GARDEN SALAD
baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing 8

STARTER CAESAR SALAD
crispy romaine with house-made Caesar dressing, focaccia croutons, parmesan and lemon 9
grilled chicken breast + 8 | 6 grilled shrimp + 10 | Dungeness crab + 20

 WATERFIRE WEDGE *
artisan romaine-iceberg, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives
half 13 | full 20
grilled chicken breast + 8 | 6 grilled shrimp + 10 | Dungeness crab + 20

ENTRÉE CAESAR SALAD *
cut romaine hearts, house-made Caesar dressing, focaccia croutons, shaved parmesan cheese and lemon 14
grilled chicken breast + 8 | 6 grilled shrimp + 10 | Dungeness crab + 20

WAGYU STEAK SALAD *
marinated and wood-grilled American wagyu spider steak, served on cut romaine hearts tossed with blue cheese dressing, avocado, chopped egg, bacon, cherry tomatoes and blue cheese, garnished with crispy fried onions and balsamic reduction 28

 TEQUILA SHRIMP OAXACA CHOP CHOP
tequila-marinated and grilled wild, white gulf shrimp, roasted bell peppers, black bean and corn salsa, scallions, Oaxaca cheese and chopped romaine tossed with roasted poblano green goddess dressing, garnished with avocado, tortilla chips, grilled lime and jalapeño 28

 STEAKS & Seafood

12 OZ. SIGNATURE RIB-EYE 49
8 OZ. FILET MIGNON 47
4 OZ. FILET MIGNON 24
8 OZ. TOP SIRLOIN 33

Choose one from each group:

• BRANDY PEPPERCORN
• GORGONZOLA CREAM
• VEAL DEMI GLACE
• SAUCE BÉARNAISE
• CHIMICHURRI

• SUCCOTASH
• GRILLED ASPARAGUS
• GARLIC-BACON SPINACH
• FRENCH GREEN BEANS

• PARMESAN RISOTTO
• ROASTED POTATO HASH
• FRENCH FRIES
• GARLIC WHIPPED POTATOES

Make it a Surf & Turf

grilled 6 oz. lobster tail 28 | 4 jumbo shrimp 12 | 2 Dungeness Crab Cakes 18

GRILLED HIBACHI STEAK*
wood-grilled, Asian herb-marinated Snake River Farms American wagyu spider steak with roasted garlic whipped potatoes, tempura asparagus, sautéed sesame bean sprouts and portobello mushrooms, finished with a ginger ponzu 32

APPLEWOOD GRILLED KING SALMON *
applewood-fired Big Glory Bay king salmon filet, served with parmesan risotto, French petite green beans, dark cherry compote and chardonnay beurre-blanc 32

TOGARASHI SEARED HAWAIIAN AHI TUNA *
sashimi-grade ahi dusted in Japanese 7-spice, seared rare and served with fresh pineapple salsa, basil fried rice, grilled asparagus, ponzu and beurre blanc 28

THAI CURRY FISH BOWL
togarashi-dusted and sautéed wild white gulf shrimp and king salmon, sweet onions, red bell peppers and shiitake mushrooms tossed in a mild red curry coconut cream, served with steamed jasmine rice, toasted coconut, mango chutney, macadamia nuts and basil 28

CRAB CAKES
Chef Derrin's signature Dungeness crab cakes on sautéed corn succotash with smoked tomato fondue, garlic aioli, spiced tomato jam and chardonnay beurre-blanc 32

SHRIMP SCAMPI CAPELLINI
sautéed gulf shrimp, heirloom cherry tomatoes, whole roasted garlic, and crushed chili tossed with a light chardonnay butter sauce and freshly angel hair pasta, garnished with fresh grated parmesan cheese and basil 29

GRILLED TWIN LOBSTER TAIL THERMADORE
cold water, sweet Maine lobster tails, marinated in lemon, olive oil, garlic and local herbs, grilled over applewood and served with a cognac-mustard-tarragon cream, roasted garlic whipped potatoes and grilled asparagus 56

CASUAL

CASHEW CHICKEN
tender, flash-fried, chicken tenderloins, sautéed red bell peppers, sweet onion, Fresno chili and mushrooms tossed in a Shaoxing wine cashew sauce, served with fragrant jasmine rice, basil and toasted cashews 24
sub sautéed jumbo white shrimp 29

CHICKEN SALTIMBOCCA
tender, flour-dusted, pan-roasted chicken breast stuffed with provolone cheese and sage then wrapped with prosciutto, served with sautéed asparagus and heirloom cherry tomatoes, capellini aglio e olio and a cognac-fortified poultry pan jus 28

WHITE TRUFFLE MAC & CHEESE
cavatappi pasta and four-cheese sauce topped with melted cheese and golden, truffled panko crumbs 20
Add - Mama Lil's peppers + 4 | bacon + 4 | grilled chicken + 8 | crispy chicken + 8 | Dungeness crab + 20

GRILLED CHICKEN FETTUCCINE ALFREDO
fresh fettuccine pasta tossed with our rosemary-garlic parmesan cream sauce 24
sub - 6 grilled shrimp + 5 | sub 3 oz. Dungeness crab + 10 

WATERFIRE FISH FRY
beer-battered true Alaskan cod and wild white gulf shrimp served with dill tartar sauce, wasabi-apple slaw, cocktail sauce, malt vinegar reduction and beer-battered fries 25

BLACKENED FISH TACOS
blackened Alaskan cod, lemon slaw, Baja sauce, pico de gallo and cotija cheese on griddled corn tortillas, served with fresh chips, guacamole and salsa ranchera 22
sub white gulf shrimp shrimp - 24

Burgers & Sandwiches

WF AMERICAN WAGYU BURGER *
applewood-grilled 1/2-pound American wagyu patty, aged white cheddar cheese, garlic aioli, tomato jam, lettuce, tomato and red onion on a griddled brioche roll, served with beer-battered fries 22
add 1/2- pound patty 10 | add sautéed mushrooms 3 | add fried egg 3 | add caramelized onions 2 sub GF bun 2

WATERFIRE FRENCH DIP *
24-hour, slow-cooked American gold label wagyu roast beef, sautéed mushrooms, caramelized onions and provolone cheese on a griddled French roll, served with au jus, creamy horseradish and beer-battered fries 22

YAKIMA HOT CHICKEN SANDWICH
flour-dusted and flash-fried chicken breast glazed in a gochujang-apple BBQ sauce, topped with melted provolone cheese on a griddle brioche bun, with sriracha aioli, pickles and Yakima Valley Cosmic Crisp apple-wasabi slaw, served with rosemary fries 21

*Raw or undercooked food may increase your risk of food-borne illness.

We will do our best to modify menu items in order to meet dietary restrictions.