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New fall menus abound; plus, where to get a local, farm-fresh turkey 

click to enlarge Luna's chef Joe Morris is showcasing old menu favorites. - YOUNG KWAK
  • Young Kwak
  • Luna's chef Joe Morris is showcasing old menu favorites.

LUNA RESTAURANT CELEBRATES 25 YEARS

The longtime fine-dining spot on the upper end of Spokane's South Hill is celebrating 25 years of business with a special "throwback" menu. Opened in 1993 by William and Marcia Bond, Luna has been owned and operated by Hannah and Aaron DeLis for the past four years. This month's three-course throwback menu, featuring favorite dishes from the restaurant's history for a fixed price of $25 per person, celebrates Luna's silver anniversary through Nov. 30. Choose from butternut squash bisque or the Luna salad for course one, followed by butternut squash ravioli, oven-roasted trout or grilled pork loin for the main course. Two dessert options are carrot cake or apple cobbler. Featured vodka and rye whiskey craft cocktail pairings are an additional $10 each; a cabernet sauvignon and champagne is also featured by the glass.

RESERVE A LOCALLY RAISED, ORGANIC TURKEY AT MAIN MARKET

This week's food section offers plenty of suggestions for local products that will showcase the the Inland Northwest's culinary bounty at your family's gatherings this holiday season, but don't forget the bird. Main Market Co-op in downtown Spokane is currently taking reservations for local, free-range farmed, organic turkeys from Palouse Pastured Poultry. The Co-op is the only place to purchase these birds that happily wander on an idyllic family farm near Rosalia. Reserved birds, ranging in size between 12-20 pounds, are $15, in addition to the final weighted price of $6/pound. Main Market recommends making a reservation in person, but if you can't, call the store at 458-2667. Fresh turkeys will be available for pickup the week of Thanksgiving, and available again for ordering before Christmas. Learn more about this local farm at palousepasturedpoultry.com.

FIND NEW BRUNCH, HAPPY HOUR OFFERINGS AT THE BLACKBIRD

The Southern barbecue spot on the north end of downtown rolled out some revisions to its brunch and happy hour menus. Owner Patrick McPherson also tells us that the restaurant soon plans to reintroduce burgers to its regular menu, which have been absent since the concept change from Southern-inspired comfort foods to barbecue early this year.

New brunch offerings include a breakfast burrito ($12) with eggs, bacon, hash browns, mornay sauce, salsa and choice of pulled pork, sausage, pulled jackfruit or smoked cauliflower. The chicken on a biscuit ($14) is also new, featuring a "buttermilk dredged" chicken breast topped with hot sauce aioli, spicy honey butter, arugula and a lemon vinaigrette.

For this season's happy hour menu, the Blackbird is serving snacks like barbecue nachos ($7), smoked chicken taquitos ($4), pretzel sticks with cheese ($4) and spicy fried pickles ($4). Offered Monday through Friday from 3-6 pm, happy hour also includes a few new $5 featured cocktails: a cucumber-watermelon infused vodka, orange peel gin and tonic and banana-honey infused whiskey. Rotating wines are $5/glass and select draft beers are half-off. See all the menus at theblackbirdspokane.com.

SANTE RESTAURANT DEBUTS NEW FALL MENUS

The 59th menu for Kate and Jeremy Hansen's Santé Restaurant & Charcuterie in downtown Spokane was revealed last week with a focus on celebrating the flavors and ingredients of the fall season. One of the restaurant's seasonal charcuterie offerings is a cured blackberry coho salmon ($13), served with Rugbrød, a Nordic rye bread, and smoked onion cream cheese. On the small plates list for both lunch and dinner is a seasonal gnocchi ($16) with chanterelle mushrooms, smoked bacon confit, apples, pears, vermouth, butter and black pepper. A dinner entrée highlight is the red wine rabbit ($38), served with andouille dumplings, wild mushrooms, zucchini and a red wine jus. See all fall menus, including drinks and weekend brunch, at santespokane.com. ♦

The original print version of this article was headlined "To-Go Box"

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