Fresh for Spring

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Spring is finally here and for a limited time we are getting fresh halibut from Alaska. The fisheries are only allotted a certain amount of fresh product each year. Most of the catch is frozen on board processor ships off the coast of Alaska. So take advantage of this while our supplies last. Here at the Steam Plant Grill we prepare it three different ways on our menu.

 At the Steam Plant we have made everything from scratch ever since we opened nine years ago. I take great pride in that fact. Their are no boil in the bag items, or premade products that are heated and plated. We search out local and regional suppliers during the harvest season to bring you the freshest produce available. All our meat, chicken, lamb and pork that we carry here is from the northwest. All our seafood is wild caught and not farm raised. This week I brought in bison from Windy Point Ranch in Greenacres.  This product is being featured as a burger during lunch. I’ve sampled this product and it has great flavor and texture. It also has less fat and calories than beef.

 So if you come on in for lunch, dinner or an appetizer you can count on us to serve the best quality products we can find.

To see this weeks feature sheets, click on the links below:

Lunch Feature Sheet

Dinner Feature Sheet

Thank you,
Barry Matthews
Executive Chef

Quote of the Week

Work is either fun or drudgery. It depends on your attitude. I like fun.

                 - Colleen C. Barrett

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