Salads
Caprese Plate | 12 v, g |
slices of tomatoes, mozzarella, & basil leaves layered with a drizzle of balsamic vinegar & olive oil | |
PCB Wedge Salad | 11 |
hearts of romaine wedge, grape tomatoes, bacon bits, gorgonzola crumbles, pistachio dust | |
PCB Caesar Salad | 10 v |
hearts of romaine, house croutons, house caesar dressing, parmesan cheese, and topped with anchovies | |
Roasted Beet Salad | 11 v, g vegan – without chevré cheese |
roasted sweet and tender, tossed with a honey Dijon dressing, chevré cheese, & candied walnuts, on a bed of spinach | |
Warm Spinach & Strawberry | 11 g |
fresh spinach mixed with fresh strawberries, tossed with a warm bacon / balsamic dressing & topped with sliced almonds | |
Add Proteins to Salads! | |
Chicken 7 | Prawns 9 | Steak 9 |
Entrees
*Ribeye Baseball Cut Steak | 32 g |
10 oz, pan seared & topped with a red wine wild mushroom compote, & fresh seasonal veggie | |
*Pork Shanks | 28 g |
2 pork shanks served with a ginger, orange marmalade glace, & fresh seasonal veggies | |
*Chicken Frangelico | 27 g |
free range chicken breast, sautéed & finished with a Frangelico cream sauce, served with seasonal veggies | |
Cavatappi Primamera | 25 v, g, vegan – without cheese |
fresh spring veggies, minced garlic, sweet basil, olive oil, topped with parmesean cheese | |
PCB Burger | 16 +2 for bacon, +.50 sautéed mushrooms +1 for egg |
½ lb fresh, Washington Raised chuck beef, sliced tomato, fresh spinach, pcb sauce, brioche bun, fries, & sliced gouda cheese | |
Orange Prawns | 27 |
sautéed prawns with orange & saffron infused cream sauce, served on a bed of cavatappi pasta, topped with orange zest & chives | |
*Swordfish | 32 |
Seared & oven roasted steak topped with a pineapple / ginger salsa, served with seasonal veggies | |
*Braised Boneless Beef Short Ribs | 27 g |
2 boneless ribs, a la Normandy, & fresh seasonal veggie | |
*served with Chef’s starch of the day, or cavatappi pasta with a light garlic cream sauce |
Please Inform Your Server of any Allergies or Special Dietary Needs
Noted Dishes Can Be Prepared Gluten Free, ‘G’, Vegetarian ‘V’, and Vegan
Parties of 6 or More are subject to an automatic 20% Service Charge
Menus subject to change without notice.
Consumption of raw or undercooked foods may lead to food borne illness.
Ask about our Vegan (v) & Gluten (g) Free options.