per person







Regionally sourced Northwest cuisine using local ingredients at their peak.

CUISINE: Northwest

916 W. Second
Downtown Spokane
Open Mon-Sun

First Course

Curried Butternut Squash Bisque
Yellow curry, coconut milk, roasted butternut squash, aromatic vegetable broth, ginger, chili |GF|V|DF

Wild Sage Salad
Organic lettuce bouquet, huckleberry-balsamic vinaigrette, fresh goat cheese crumbles, toasted Oregon hazelnuts |GF|V

Palouse Chickpea Cakes
Green garbanzo batter, crispy fried, spiced tzatziki, tomato-caper relish, dressed pea vines |V

Second Course

Pork Tenderloin Au Poivre
Pepper-rubbed kurobuta pork tenderloin, brandy-green peppercorn veal demi, mashed Yukon potato, roasted sweet onion, apple chip |GF

Columbia River Steelhead
Pan roasted crisp, citrus glazed, red pepper-artichoke bisque, tomato-caper relish, ancient grains pilaf, blanched broccolini |GF
* Add warm Dungeness crab meat $10

Grilled Romesco Chicken
Frenched and brined, roasted red pepper romesco, white cheddar grits, goat cheese, aged balsamic reduction |GF

Third Course

Callebaut Chocolate Hazelnut Torte
Layered flourless chocolate cake, ganache, caramel, meringue spiced hazelnuts, mascarpone-caramel whip |GF

Creme Brulee
Chilled vanilla bean custard, burnt sugar crust, huckleberry compote, pecan lace tuileĀ 

House Churned Ice Cream
Ask your server for selection |GF


Robert Karl Cellars Wine Flight
Enjoy a wine flight from this premier Spokane winery. 2016 Sauvignon Blanc, perfect acidity to pair with food. Crisp and lively with notes of lemongrass and cinnamon. 2014 Claret, an easygoing red blend (47% Cabernet, 15% merlot, 15% Cab franc, 15% petit verdot) with rich and generous notes of black cherry, current & cedar with a dash of mocha on the finish of silky tannins. 2014 Cabernet Sauvignon, 100% Cabernet from 3 vineyards. Luscious black cherry and plum with a hint of violet. Finishes with finely chiseled tannins. $12 flight

Wild Sage is a proud participant of Everyone Eats! Diners will be able to add a donation to Second Harvest to their Inlander Restaurant Week receipt.

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