Birch & Barley

A flavorful blend of cheese, spinach and marinated artichoke hearts. Served with baked pita.

Mussels steamed in butter, onion and garlic, then finished with Chardonnay. Served with fresh-baked baguette slices for dipping.

Your choice of boneless or bone-in wings fried golden and tossed in one of our signature sauces. Served with carrot, celery and bleu cheese dressing.

Bone-in only. Marinated for 24 hours in a blend of house seasoning then smoked. Buffalo Chef Michael's award winning buffalo sauce.

Seasoned jumbo lump crab cakes, pan-seared and served with Creole remoulade and lemon.

Four fresh-baked, buttered and salted pretzels served with housemade beer cheese and beer mustard dipping sauces.

Local PNW Farmers' Cooperative chickpeas with fire-roasted red bell pepper and spices. Served with baked pita and sliced seasonal vegetables.

Seasoned fries smothered with housemade Guinness gravy and Cougar Gold cheese. Topped with green onion and bacon.

Delicious, gluten-free flatbread topped with roasted garlic and caramelized onion puree, sun-dried tomato, feta cheese, arugula and a drizzle of honey.

Cup 7.00. Bowl 9.00. Beef & Barley, Tomato Basil Soup, Weekly House Soup, Gumbo (2.00 more for Gumbo).

WSU Natural Viking grilled cheese on fresh-baked baguettes. Served with house tomato basil soup.

Blackened salmon on crisp romaine lettuce tossed with croutons, Caesar dressing, red onion, tomato and Parmesan cheese.

Mixed greens with tomato, pear, candied walnuts, crumbled bleu cheese and house huckleberry vinaigrette.

Grilled salmon served over a bed of spinach tossed with house honey-truffle vinaigrette, cucumber, red onion, grape tomato and Parmesan cheese.

Provolone cheese, tomato, cucumber, red onion, sprouts and a garlic cream cheese spread on rye bread with a sweet honey-chili dressing. Add turkey 4.00.

Seasoned black beans and barley in a tomato-basil tortilla with Southwest chipotle mayo, pepper jack, sweet onion, lettuce, tomato and a side of salsa. Add chicken 4.00. Sub sweet potato fries for an extra 1.00.

A half-pound beef patty with sautéed cremini mushrooms, thick-cut bacon and cheddar cheese smothered in zesty beer cheese sauce atop a bleu cheese toasted bun.

A half-pound char-grilled beef patty topped with world famous WSU Cougar Gold Cheese, lettuce, tomato, red onion and pickle. Served on a fresh-baked, grilled bun. Add bacon 2.00.

Slow-roasted prime rib rubbed with house seasoning then thinly sliced. Topped with melted Swiss cheese and served on a fresh baked hoagie. Served with au-jus. Add onions .75.

We season, spice and bread shrimp or catfish, fry it golden brown and top with shredded lettuce, Creole remoulade and Vandal Pepper Sauce. Served on a fresh-baked, grilled hoagie, or make it a wrap. Add tomato or onion .75 each.

Ask your server about the chef's specialty burger for the week.

Choice 8oz sirloin steak chargrilled and served with seasonal vegetables and choice of potato. All steaks served with seasonal vegetables and your choice of potato: garlic mashed, herb-roasted red or baked.

Choice 12oz hand cut NY strip chargrilled and topped with crumbled bleu cheese butter. Served with seasonal vegetables and choice of potato.

Chargrilled 14 oz. Choice Ribeye Steak topped with a house made garlic and herb butter. Served with seasonal vegetables and choice of potato.

Beef short ribs, braised with tomatoes and basil, topped with a yellow onion and stewed tomato sauce. Named after Chef Michael's mom, Ruby. Served with fresh basil mashed potatoes.

Tender, lean, bite-sized steak generously dusted with spices and deep-fried for a crispy outside and tender, juicy inside.

Ask your server about our chef's weekly salmon preparation.

Seasoned and pan-seared catfish served with jasmine rice, topped with a creamy caramelized onion and Andouille sausage cream sauce.

A classic Southern dish of crawfish or shrimp combined with garlic, onion and spices in a creamy sauce. Served with jasmine rice and sliced baguette for dipping. Can try a shrimp and crawfish combination.

Shrimp, crab and Andouille sausage combined with onion, celery, pepper, tomato and okra. Served over jasmine rice with a fresh-baked baguette.

Fresh asparagus sautéed with shrimp and yellow onion in a house made garlic & herb butter sauce. Tossed with cavatappi pasta. Topped with feta cheese and served with a toasted baguette.

A boldly blackened salmon filet is covered with crab Creole sauce and served with seasonal vegetables and jasmine rice.

Bread and seasoned cuts of catfish and cod partnered with tartar sauce and lemon. Served with choice of fries or baked, mashed, roasted red or garlic mashed potato.

WSU's world-famous Cougar Gold Cheese and Gruyere cheese unite with Orecchiette pasta and sautéed lobster bites. Served with fresh-baked baguette slices.

Grilled chicken breast topped with caramelized onion and cremini mushroom cream sauce. Served with jasmine rice and seasonal vegetables.

Tender mushrooms, red and green peppers, red onions, carrots, celery, sweet peas, baby corn and red potatoes in honey-coconut curry sauce. Served over jasmine rice. Add chicken for $4.00 or add shrimp for $6.00.

Hand cut 12 oz. bone-in Pork Chop, chargrilled with a side of house made brown sugar mustard glaze. Served with garlic mashed potatoes and seasonal vegetables.

Chicken, shrimp and Andouille sausage sautéed with red and green peppers. Tossed with Cavatappi pasta and Cajun cream sauce. Topped with Parmesan cheese, green onion, tomato and served with fresh-baked baguette slices.

Seasoned mix of quinoa, black beans, onions, Poblano, and red and green peppers. Topped with a sunny side up egg, pepper jack cheese and fresh avocado. Served with a side of salsa.