Greg's Grill Menu

Succulent prawns in a zesty citrus marinade, topped with a fresh cucumber-orange salsa, served with tortilla chips.

Ahi tuna encrusted with white and black sesame seeds, seared, and accompanied with shredded carrots, sliced cucumber, sweet soy reduction, wasabi cream, and wonton chips.

Greg’s favorite tradition, tender and fresh, served with our smoked paprika lemon aioli and spicy sweet chili sauce. 15 Available with gluten-free flour for those who have special dietary needs + $3

Lightly dredged in gluten-free flour, our artichokes are flaky and guilt free, served with smoked paprika lemon aioli.

Straight out of Cyprus, this firm cheese comes to the table hot and squeaky, topped with shallots, garlic, green olives, tomatoes, capers and lemon, finished with pomegranate reduction.

Clams, more clams, bacon, potatoes, clams, onion, celery, and clams.

Mixed greens, cucumber, carrot, grape tomato, and your choice of dressing. Fresh and simple, like life should be.

Crunchy romaine, cheese and more cheese, artisan croutons, and lemon.

Our take on a modern staple: fresh mixed greens, roasted red beets, fresh raspberries, and goat cheese, tossed with raspberry vinaigrette. Then, just for good measure, walnuts. Candied, of course.

Inspired by the palette outside our windows, grilled salmon on a bed of fresh greens, with brown rice, sliced apple, blue cheese crumbles, and candied walnuts, tied together with an herb vinaigrette.

Seared Ahi tuna encrusted with white and black sesame seeds atop mixed greens and cabbage, cucumbers and carrots, with a sweet soy reduction, miso-ginger vinaigrette, wasabi crema and wonton strips.

The original big salad, we pack it all in on this one: romaine, chicken, bacon, boiled egg, grape tomatoes, avocado, house pickled red onions, and blue cheese, all dressed in your choice of attire.

A spicy black bean patty, handled with natural and grateful hands, shares the stage with lettuce, tomato, onion, avocado, pepper-Jack cheese, and chipotle aioli. Seasoned fries tie it all together.

Steak, red onion, lettuce, tomato, Dijonnaise, and white cheddar are barely contained by our toasted ciabatta. Served with fries … if you have any room left.

Why mess with perfection? Wagyu beef, Tillamook cheddar, tomato, lettuce, onion, mayo, seasoned fries.

A veritable stampede of flavor on a bun: a ground elk, bison, Wagyu beef, and wild boar patty corralled with bacon, then topped with pepper-Jack cheese, tomato, lettuce, red onion, and mayo, with just enough space on the range for our seasoned fries.

Golden state flavor with nary a beach in sight. Juicy grilled chicken breast, pepper-Jack cheese, and avocado, not to mention lettuce, tomato, onion, and chipotle aioli. Fries? You got it.

Sweet Baby Ray can make any day a picnic: a half-rack of pork ribs, side of coleslaw, seasoned fries, and a wet nap to tidy up.

Yeast batter, seasoned fries, coleslaw, and tartar sauce. Enough said.

14 ounces of the finest beef the Northwest has to offer, grilled to your liking. Juicy and rubbed with our proprietary spice blend, you'll wonder how we did it. Sauce, who needs sauce? Served with our crispy lemon golden potatoes, and seasonal vegetables.

You're a rule breaker, so are we. Let's get crazy with wild mushrooms, cabbage noodles, green peas, Parmesan cheese, and red pepper flakes. Creamy and dreamy, bold and brave. Want more? Ask your server about adding shrimp or chicken.

A classic dessert, made the "Greg's way"