$28

per person

 

CHAPS

 

Situated in a quaint 1912 farmhouse, everything about it suggests home and a warm invitation.

CUISINE: American

Spokane | South

509.624.4182
4237 S. Cheney-Spokane Rd.

Dinner, Wednesday through Saturday, 5pm-close

FIRST COURSE

Seafood Gumbo | Chef Nathan Sanford’s gumbo owes its flavor to the roux, a mix of flour and oil that’s cooked until it’s coffee-colored. Andouille sausage, crab, shrimp and secret spices make it a favorite.


Kobe Beef Tenderloin Skewer | Kobe Beef tenderloin skewer and grilled vegetables over a Worcestershire vinaigrette arugula salad.


New Orleans-Style Shrimp | New Orleans-style BBQ sauteed shrimp with amber beer, rosemary lemon butter and crostini.

SECOND COURSE

Hazelnut Crusted Trout | Rainbow trout dusted in crushed hazelnut and pan-seared. Served over sautéed squash and vegetable medley finished with a browned butter sauce.


Bison Meatloaf | Award-winning bison meatloaf wrapped in a thick cut of maple bacon. Served with garlic mashed potatoes and sautéed vegetables.


Stuffed Winter Squash | A whole acorn squash is stuffed with wild rice, legumes and vegetables, then oven-roasted with fresh Parmesan.

THIRD COURSE

Key Lime Pie | Creamy, tart, delicious.


Marquise | Some say this is the best way to eat chocolate. A rich, dark chocolate mousse enrobed in a silky chocolate ganache.


Lemon Chiffon Cake | Light and refreshing, A moist chiffon cake layered with a creamy and tart fresh lemon filling. Frosted with our famous Italian mousseline butter cream.

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