Spokane's original dinner done Fresh...

SAMPLE MENU - Call For Details     509.455.6690

Tonight's Fresh Sourced

Manila Clams - British Columbia

Jidori Chicken - San Joaquin Valley, CA

Bluenose Sea Bass- South Pacific

King Salmon - Canada

Lobster Tail - Australia

Pork Shank - Green Bay, WI

Day Boat Scallops - Massachusetts

Lamb - New Zealand

Yellowfin Tuna - Honolulu

Tonight's Oysters*

For Oysters Prepared "Rockefeller" or Tri-Citrus Breaded- Ask Your Server

Kumamoto - Humboldt California
Small - Sweet Briny 2.25 ea   12.50 ½ dz

Royal Miyagi - British Columbia
Med - Smooth 1.75 ea   9 ½ dz

Eagle Creek - Washington
Med - Cucumber 1.50 ea 8 ½ dz

Appetizers

Gnocchi Prima Vera
Gnocchi sautéed with fresh seasonal vegetables and a pesto cream sauce.

Finished with tomatoes and Parmesan.   10

Herbed Crusted Calamari
Calamari lightly fried in beer batter and tossed with tomatoes, herbs,

and garlic. Served with lemon thyme aioli.   9

Trio Sampler Tower*
Beef empanadas with feta, 1/2 shell oysters, and herbed calamari
with a mustard thyme aioli.   25

Steamer Clams
Manila Bay clams simmered with white wine, lemon, butter, garlic

and fresh herbs.  Served with grilled baguette bread.   12

Striploin Steak Tips*
N.Y. beef tips marinated in a Kalbi style teriyaki sauce seared with

mushrooms and served with jasmine rice.   15

Jumbo Prawn Cocktail
Chilled Bangladesh Tiger prawns served with cilantro

cocktail sauce and lemon in an ice bowl.   12

King Crab Cakes
Alaskan King crab meat with golden raisins, onions and peppers,

served over organic greens with lemon herb aioli.   13

Chicken Satay
Grilled Kalbi marinated chicken skewers
served with Asian slaw and a wasabi sour cream.   10

Starter Soup      Starter Salad

Colossal French Onion Soup
Caramelized onions, thyme and apple cider beef broth. Baked with a crouton,

Swiss and Parmesan cheeses.   Cup 4   Bowl   7

Maine Lobster Bisque
Creamy lobster bisque accented with herbs, sherry, garnished with

lobster meat, crème fraiche and chive oil.   Cup 5 Bowl 7

Razor Clam Chowder
New England style razor clam chowder with potatoes,
corn, carrots, and herbs.   Cup 5   Bowl   7

Seasonal Apple Salad
Organic seasonal greens, candied pecans, Feta cheese

and apple cider vinaigrette.   5

Warm Spinach Salad
Warm rosemary vinaigrette, red onions, bacon, diced eggs, feta cheese,

grape tomatoes and organic baby spinach. 5

Caesar or Mixed Green Salad
C.I.'s Caesar dressing with romaine, croutons and Parmesan or mixed greens

with your choice of dressing.   Each 4.25

Fresh Fish & Seafood

King Salmon                   Canada
Cedar plank roasted, basted with tangy tri-citrus butter served with
roasted rosemary potatoes and fresh steamed broccolini.   28

Wild Gulf Prawns                   Gulf of Mexico
Scampi with lemon grass-mascarpone risotto and steamed zucchini

-or- Thai with coconut milk risotto and wok seared vegetables.   26

Bluenose Bass                   South Pacific
Pan Seared rested atop gnocchi tossed with tomatoes, spinach and a tapenade

butter topped with a prosciutto grape relish.   22

Seared Scallops                   Day Boat Caught - Massachusetts
Jumbo scallops with a purple potato, smoked bacon & asparagus hash,

cinnamon roasted acorn squash and rich maple-thyme cream.   30

Swordfish                   Baja California
Pan seared and placed atop roasted organic fingerling potatoes, Swiss chard,

feta and currants with D'Anjou pear and pine-nut chutney.   30

Yellowfin #1 Ahi Tuna*                   Long line Caught- Honolulu, HI
Sesame seed crusted with wok-fired Asian vegetables & coconut sweet chili rice,

spicy wasabi and tangy lemon sauces. 30

Australian Lobster Tail or Alaskan King Crab                   Australia/Alaska
12 oz. Australian Lobster Tail or Alaskan King Crab with 1lb. or 2lb. offerings.

Both with melted citrus-butter.   Market Price

Yellow Tail Jack                   Honolulu, HI
Pan seared Yellow Tail Jack drizzled with blood orange glaze atop creamy

saffron-mascarpone risotto and fresh vegetable salad.   28

Premium Steaks & Beef*

All of our steaks can be served traditional style with choice

of potato and seasonal vegetable.

London Broil*                   Nebraska Corn-Fed Beef
Sweet & Spicy Chipotle BBQ, fresh herb chimichurri sauce, mashed

Yukon potatoes and steamed seasonal vegetable.    25

Top Sirloin*                   Center-Cut Angus Beef
Classically seasoned & fire-grilled. With shallot demi, garlic roasted

fingerling potatoes and citrus-almond broccolini.    23

Argentine 12 Pepper Rib Eye*                   Nebraska Private Reserve Beef
Argentine pepper crusted and grilled, with Yukon mashed potatoes, sweet red pepper

coulis, chimichurri and steamed broccolini.   32

New York Steak*                   Nebraska Private Reserve Beef
12 oz. steak, seasoned and classically broiled with rosemary demi, roasted

fingerling potatoes, broccolini and grilled Portobello.   34

Filet Mignon Medallions Oscar*                   Nebraska Corn-Fed Beef
Pan seared and topped with King Crab meat, asparagus and rich béarnaise' sauce,

with potato pancakes and steamed broccolini.   27

Rib Eye Steak*                   Nebraska Private Reserve
14 oz. steak traditionally broiled, with horseradish demi, garlic roasted

fingerling potatoes and citrus-almond broccolini.   34  

Black Angus & Wisconsin Bleu Cheese*                   Center-Cut Angus Beef
Center Cut Top Sirloin, fire grilled and topped with crispy pancetta and

melting Bleu Cheese, Yukon mashed and broccolini.   25

Classic Filet Mignon*                   Nebraska Private Reserve Beef
Fork tender 8 oz. filet with roasted garlic demi-glaze, Yukon mashed potatoes

and citrus-almond broccolini.    37

French Peppercorn New York Steak*                   Nebraska Corn-Fed Beef
14 oz. black peppercorn rubbed, topped with shallot & brandy cream sauce,

Yukon mashed potatoes and garlic green beans.   30

2 Course Combination Dinners

Your choice of two, served with Caesar salad, seasonal mixed greens

or Razor Clam chowder.   27

Scampi Prawns

Seared Scallops

Eight Ounce New York*

Eight Ounce Top Sirloin*

Grilled Yellow Tail Jack

Seared Tombo Tuna*

House Favorites

Pork Osso Bucco                   Green Bay, Wisconsin
Bone-in shank, served atop garlic mashed potatoes, zesty huckleberry balsamic

barbecue basted, and steamed seasonal vegetable .   24

Rack of Lamb*                   Australia
Lingonberry glazed then hazelnut crusted, with herbed mashed potatoes,

horseradish demi, and garlic green beans.   38

Buffalo Ribeye (Tatanka)*                   Midwest Region
Orange balsamic glazed buffalo Ribeye with pomegranate-hazelnut
polenta, and steamed seasonal vegetable.   36  

Stuffed Jidori Chicken                   San Joaquin Valley, CA
Creamy feta cheese and smoky pancetta stuffed, garlic roasted

fingerling potatoes, spinach in warm bacon dressing.   24  

Veal Scaloppine Marsala*                   Midwest Region
Savory Marsala wine cream sauce with grape tomatoes and ribboned zucchini,

mashed Yukon potatoes and garlic green beans.   31   

Entrée Pastas

Seafood Linguine Alfredo                   Varied Provenance
Fresh fin fish, bay shrimp and Manila clams sautéed with mushrooms,

green beans and tomatoes in a garlic cream sauce. 15

Jidori Chicken & Ravioli                   San Joaquin Valley, CA
Oven Roasted, served with Portobello mushroom ravioli and topped
with a spinach and Portobello mushroom cream sauce .   25

Entrée Salads

Bay Shrimp Nicoise                   Oregon Coast
Piled Bay Shrimp, caramelized sweet onions, black olives, fresh
green beans, egg and a creamy red wine dressing.   18

King Crab Louie                   Alaska
Succulent King crab, fresh tomatoes & green beans, black olives and egg,

crisp romaine lettuce, creamy Louis Dressing.   22

Award Winning Seared Scallop Salad                   Day Boat Caught - Massachusetts
Tossed in vibrant pomegranate vinaigrette, rich Maytag blue cheese,

fresh red onions and candied pecans, Balsamic gastrique.   28

At CI Shenanigan's of Spokane our dinner menu is focused on freshness...