Tendrils Restaurant Sample Menus

Menu selections include local shellfish, organic meats, artisanal cheeses, and herbs, fruits and vegetables from our Chef's Garden and orchards. Specific menu items change frequently based on the season and availability of property-grown and locally-sourced ingredients.

Join us for dinner and select a Five-Course Chef’s Choice Dinner:

  • $70 per person or $95 per person with wine pairings

Please see our sample menus for a taste of what we're cooking.


 

 

Print your own! Download below:

Breakfast (Sample Menu)

Continental Breakfast

Fresh baked pastry with sliced fruit and choice of juice or Café Mela Coffee - $9

 

Yogurt Panna Cotta

House vanilla yogurt Panna Cotta with maple scented granola and fresh berries - $9

 

Lox  and Bagel

Salmon Lox on a toasted bagel with whipped cream cheese, red onions and capers - $16

 

Eggs Your Way

Two f ree range eggs prepared your way with breakfast potatoes, choice of sausage or  bacon, and  choice of  white, sour dough, rye  or  wheat  toast - $13

 

Build Your Own Omelet

Made with your choice of ham, bacon, sausage, spinach, tomatoes, mushroom, onions, peppers, Cheddar, Swiss,  and/ or  goat cheese. Served with breakfast potatoes and choice of white, sour dough, rye or wheat toast. - Two egg $ 12 /  three egg $ 14

 

Pancakes 

Topped with your choice of whipped cream, f resh berries, chocolate chips, and/ or maple syrup - $12

 

Breakfast Sandwich

Sourdough, peppered bacon, f ree range eggs, white cheddar, chipotle aioli and  spinach; served with  breakfast potatoes - $12

 

Cannoli  Stuffed French toast

French toast filled with whipped r i cotta, chocolate chunks and candied orange zest.   Topped  with  Chantilly and  toasted pistachios. - $14

 

House Corned Beef  Hash

House corned beef pan  fried  with potatoes and  onions, and  topped with two poached eggs and Horseradish cream;  choice of  white, sour dough, rye  or  wheat toast. - $14

 

Eggs Benedict Your  Way 

* All served with Breakfast  Potatoes

Classic Benedict - English muffin topped with Snake Rivers Ham, two poached eggs, and  Hollandaise - $ 14

Florentine Benedict - English muffin topped with tomato, spinach, two poached eggs, and Hollandaise- $14

Crab cake Benedict - English muffin topped with two Dungeness crab cakes, two  poached eggs, and  Hollandaise - $18

 

SIDES

Pastry/ f resh fruit- $3

Juice/ Milk/ Twinings Teas- $3

Café Mela Coffee-  $3

Espressos- $4

White, Sourdough, R ye or Wheat Toast - $2

Breakfast Potatoes- $3

Pepper Bacon/ Pork Sausage - $4

Lunch (Sample Menu)

Steak Salad

Tendril’ s  Salad with Snake Rivers Farm “ AKB” steak and blue cheese crumbles- $17


Toasted Cheese and  Soup

Chevre and sliced pear on  sourdough with a  cup of soup - $ 12

 

Cantina Tacos

Hand- made corn tortillas with your choice of pork Carnitas or Carne Asada, served with onions ,  cilantro, sour cream and Tomatillo Salsa - $ 12

 

Seasonal  soup  or  Minestrone

$ 9

 

Caesar 

House Caesar with garlic croutons and Parmigiano Reggiano - $ 9  ~ Add  Grilled Chicken Breast $6 ~

 

Tendrils  Salad 

Romaine, English cucumbers, cherry tomatoes, fresh herbs, Pecorino Romano, avocado and lemon  dressing - $ 9  ~ Add  bacon$ 2 ~ 

 


~ All sandwiches and burgers below are served with your choice of  a side salad   or house cut fries~

 Grilled Club

Grilled chicken breast, pesto aioli ,  peppered bacon, arugula and  sliced tomato  layered between toasted whole  wheat  bread - $13

 

Pork Belly Sliders

Pretzel roll,  pork  belly,  pickled red  onion, arugula and  Dijon mustard - $13

 

Vegetable  Wrap

Grilled zucchini, squash, arugula and  roasted peppers with hummus wrapped in  a  spinach tortilla - $12

 

Cave B’ s  Classic Reuben Sandwich

Zesty Russian dressing , house kraut and shaved corned beef on Rye with Melted Swiss Cheese - $ 12

 

American  Kobe Burger

Topped with your choice of Beecher’ s white cheddar, Oregon Reyes blue or Swiss  and  accompanied with  Lettuce, Tomato and Onion on a Brioche  bun - $ 13  ~ Add a  Farm Egg or Bacon $ 2 ~

 

Sides:

Cup of Soup~ 6 Bowl of  Soup~ 8

Fresh Fruit, house cut  fries, house pickled veg~   5

 

Dinner (Sample Menu)


Soup and Salads

Tendrils  Salad 

Romaine Lettuce, Cherry Tomatoes, English Cucumbers, Garbanzo Beans, Pecorino Romano,  Fresh  Herbs,  Avocado, Lemon Dressing - $10  ~  add  peppered bacon $2~
Pair with Sauvignon Blanc

Balsamic

Baby Greens, D’ Olivo Balsamic Vinegar and our House Extra Virgin Olive Oil - $9
Pair with Viognier

The Cave’ s  Caesar

Hearts of Romaine, Parmigiano Reggiano, Garlic Croutons , Hardboiled E gg, Krost  Family  Caesar Dressing - $ 10
Pair with Chardonnay

Beet  and  Honey - Truffle

Roasted Beets, Honey - Truffle Vinaigrette, Wild Baby Arugula and Port Reyes Blue Cheese Crumbles - $10
Pair with Semillon

Garden  Minestrone or  Seasonal  Soup

$9
Pair with Sangiovese


Starters

Frito Misto

Calamari, Shrimp, Walla Walla Sweet Onions and Lemon Wheels dusted with our House Breading and served with Pink Peppercorn  Aioli - $14
Pair with Blanc de Blanc

Frito  Misto  Vegetariano

Zucchini, Asparagus, Walla Walla Sweet Onions and Eggplant, dusted with our House Breading and served with Arrabbiata  Sauce - $11
Pair with Unoaked Chardonnay

Crab Cakes

Fresh Dungeness Crab Cakes with Bell  Pepper Salad and  Lemon Remoulade - $17
Pair with Blanc de Blanc

Pork Belly

Seared Kurobuta Pork Belly served with Apple Butter and Grilled Focaccia, Frise and house Red Wine Vinegar - $14
Pair with Chardonnay

Anti-Pasto

Local Salumi from Glondo’s Sausage in Cle Elum, served with Artisan Cheeses, Coppa- wrapped Fresh Mozzarella, Artichokes  and  Marinated Olives - $14
Pair with Sangiovese

Pastas

Cavatappi  Primavera

Imported Pasta Twists with Fresh Garden Vegetables , tossed with Tendril ’ s Genovese Style Pesto - $20
Pair with Viognier

Teresa’ s Lasagna

Hand- Rolled Pasta layered with Teresa’ s s l ow cooked Meat Sauce. This i s Grandma Manoia’s original recipe. - $25
Pair with Barbera

Gnocchi  con Agnello

Fluffy Potato Dumplings, Braised Lamb Ragout, Pecorino Romano - $24
Pair with Sangiovese


Entree

Seared Lamb Loin

Oregon’ s Anderson Ranch Lamb Loin, Roasted Local Potatoes, Kalamata Olives, Feta, Oregano, Roasted Cherry Tomatoes,  Eggplant and  Mint  Chimichurri - $39
Pair with Cabernet Sauvignon

Chef’s  Cut

Washington’ s Double R Ranch Signature Tenderloin with Point Reyes Blue Cheese, Smashed Quincy Potatoes and  Fresh Vegetables - $39
Pair with Cuvée du Soleil

 

Catch  of  the Day

Ask your server about our seasonal f i sh special Market Price

Scallops and Risotto

Fresh Diver  Scallops served over Wild Mushroom, Arugula and Truffle Risotto - $38
Pair with Chardonnay

Tomahawk Pork  Chop

Breaded Diamond Ranch Pork Chop , Tri Colored Potatoes, Apple Salad, Saffron Vinaigrette, Parmigiano Reggiano - $32
Pair with Cab Franc

Steak  and  Lobster

Certified Snake River Farm’ s AKB Steak, served with half of a Maine Lobster, Wilted Gre ens,  Potato Cake, Béarnaise Compound  Butter - $49
Pair with Old Vines Merlot

Roasted Chicken

Mad Hatcher’ s Cornish Hens oven- roasted with Lemon Rosemary ; served over Broccolini, Sundried Tomatoes,  Orecchiette Pasta and Parmigiano  Reggiano - $29
Pair with Chardonnay


Buen Provecho

Wine Maker: Freddy Arredondo

Eat, Drink, Laugh, Love

Executive Chef: Tyler W. Krost

Ask your server about our wine pairing dinner

House Made Desserts (Sample Menu)

Trodden Bread Pudding

J . P. Trotten Bourbon and pecan bread pudding topped with vanilla ice cream and bourbon caramel - $12

Tres Leche

White Chiffon soaked with sweetened cream cake and layered with fresh berries and Chantilly - $ 12

Almond Joy

Coconut cream pie with dark chocolate and almond bark - $12

Cayenne Molten Lava Cake

Fresh Made chocolate lava cake with house made cinnamon i ce cream - $12

Caramel Apple Cheesecake

Crustless cheesecake topped with a thick caramel glaze and roasted apple compote - $12

House Made Ice Cream

Caramel Sea Salt, Vanilla Bean, Chocolate, Cinnamon, Seasonal Sorbet - $ 6 / scoop


Live Life on the Sweet Side
Pastry Chef: Estela Valverde
Eat, Drink, Laugh, Love
Executive Chef: Tyler W. Krost