Each season, Chef Ron prepares a new menu making the most of the seasonal changes and our latest beer offerings.
Stop by to learn more about our daily specials!
Chef smokes our specialty meats using locally sourced Bear Mountain Forest Products BBQ pellets.
SLOW SMOKED PRIME RIB (FRIDAYS)
On Friday evenings, Chef Ron slow-smokes ribeye for six hours, then rubs it with garlic, salt and pepper.
SMOKED RIBS (SAT & SUN)
Join us for slow smoked pork ribs on Saturdays and Sundays, come-in before we sell out! Chef Ron dry rubs our ribs with a sweet and spicy blend before slow smoking and finishing with a Pecan Mustard BBQ Glaze made by our friends at Cascade Kitchen in Stevenson, WA.