Three Peaks Kitchen + Bar

“Three Peaks” refers to the three prominent peaks in the region: Mount Spokane, Cayuse Mountain and Steptoe Butte. These three important landmarks roughly outline the Spokane Tribe’s ancestral homelands of more than three million acres. And so, both name and design evoke a place of gathering that draws people from the entire region.

  • Due to Washington State Regulations, we are only allowing groups of up 10 people. This will be strictly enforced.
  • Casual fine dining
  • Scratch-made food with local ingredients
  • Lunch Specials Monday – Friday
  • Happy Hour specials 7 days a week from 3PM – 7PM
  • Families welcome
  • Children’s menu available
  • Open daily, 11AM to close

$2 DRAFTS

ALL DRAFTS, ALL DAY, EVERY DAY

Daily Lunch Specials

MONDAY – FRIDAY

Monday: Liver and Onions
Tuesday: Salisbury Steak
Wednesday: Lasagna
Thursday: Chicken Cordon Bleu
Friday: Meatloaf

Brunch

SATURDAYS & SUNDAYS | 9AM – 3PM

Head in for your favorite brunch specialties with our ALL-NEW menu! Menu items include Huckleberry Pancakes, Omelet Bar, Lemon Curd French Toast and Avocado Toast! Also, don’t forget to check out the Bloody Mary and Mimosa bar!

Kitchen Menu

appetizers

Traditional Wings

with your choice of buffalo, hickory barbecue or Thai sauces and Maui Wowie or Jamaican Jerk dry rubs
6 pieces for $9 | 12 pieces for $15

Calamari Fries | 13

lightly breaded and topped with peanuts and Togarashi spice, served with saffron rouille

Seven Layer Dip & Chips | 12

bison chili, black bean-corn salsa, cheddar-Jack cheese, cheese sauce, olives, tomatoes, guacamole, pico de gallo, lime crema, pepperoncini and cilantro, with corn chips

CHICKEN QUESADILLA | 11

with chopped grilled chicken, cheddar-Jack cheese, lime crema, black bean-corn salsa, pico de gallo, queso fresco and a side of salsa

MARYLAND CRAB CAKES | 18

pan-fried lump crab meat cake served on a bed of sunflower sprouts and topped with saffron rouille

TERIYAKI FILET OF BEEF KABOBS | 14

tender bites of marinated, grilled filet mignon served on a bed of citrus rice and topped with teriyaki glaze and sesame seeds

BEER-BATTERED MOZZARELLA PEAKS | 10

homemade, beer-battered mozzarella triangles served with marinara sauce

salads

add protein to any salad:
chicken $4 | shrimp $8 | steak $9 | salmon $11

Taco Salad | 16

on chopped romaine with your choice of carne asada or grilled chicken with black bean-corn salsa, pico de gallo, cheddar-Jack cheese and avocado slices, served with lime vinaigrette, fried tri-color tortilla strips and pepperoncini

CAESAR SALAD | 11

chopped romaine served with Caesar dressing, shredded Parmesan and croutons

WEDGE SALAD | 13

baby iceberg lettuce wedge with blue cheese dressing, chopped egg, tomato, red onion and crispy bacon

soups

prices shown are cup / bowl

soup of the day | 5 / 7

Bison Chili | 6 / 8

burgers & handhelds

served with french fries or tots. upgrade to a side salad, cup of soup, garlic fries or green bean fries for $1

THREE PEAKS BURGER BAR | 17

pick your temperature and add as many or as few toppings as you’d like: lettuce, tomato, onion, mushrooms, applewood-smoked bacon, crispy onions, jalapenos, swiss cheese, American cheese, cheddar, provolone, blue cheese

FRIED CHICKEN SANDWICH | 17

hand-breaded southern fried chicken breast, applewood-smoked bacon, tomato, American and provolone cheeses

FRENCH DIP | 16

thinly sliced tender roast beef, caramelized onions, sautéed mushrooms and swiss cheese on a baguette with au jus

PHILLY CHEESESTEAK | 17

thin beef steak with onions, peppers, mushrooms, mayonnaise and American cheese on a baguette

STEAK SANDWICH | 17

sirloin steak with crispy onions, green leaf, Boursin cheese, herb aioli and balsamic glaze on a baguette

BLT-A | 14

applewood-smoked bacon, heirloom tomatoes, lettuce, avocado and mayonnaise on sourdough bread

from the grill

all selections are upper two-thirds USDA choice midwest beef served with vegetable of the day, your choice of starch and soup or salad

SIRLOIN STEAK | 26

11 ounce hand-cut

SIRLOIN AND JUMBO SHRIMP | 34

11 ounce hand-cut

FILET MIGNON | 31

7 ounce center cut

SIRLOIN AND JUMBO SHRIMP | 34

11 ounce hand-cut

signature plates

served with your choice of soup or salad

FISH & CHIPS | 19

deep-fried cod with french fries, coleslaw and tartar sauce

CHICKEN ALFREDO | 19

grilled chicken with creamy alfredo sauce, broccolini and Parmesan crisp served over fettucine with garlic bread

SPAGHETTI BOLOGNESE | 16

rich marinara sauce, slow simmered with seasoned ground beef and sausage tossed with spaghetti noodles, served with garlic bread

COUNTRY FRIED STEAK | 19

breaded sirloin steak served with sausage gravy, mashed potatoes and seasonal vegetables

PAN-SEARED SALMON | 24

salmon served with citrus rice, creamy dill sauce, fried capers, a fresh dill sprig and seasonal vegetables

ARTICHOKE-CRUSTED HALIBUT | 34

artichoke, panko and Parmesan-crusted Alaskan halibut pan-fried and topped with saffron rouille

desserts

BAZOOKI | 10

fresh-baked chocolate chip cookie, vanilla ice cream, chocolate syrup, whipped cream

NEW YORK CHEESECAKE | 10

cheesecake, berry compote, whipped cream

LEMON TART CREAM PIE | 10

tart pie with lemon curd and candied lemon

CRÈME BRÛLÉE | 10

a classic French dessert of custard topped with caramelized sugar

DESSERT OF THE MOMENT | 10

ask your server about what’s new from local celebrity baker Eva at Just American Desserts

à la carte selections

SIDE SALAD | 6

CAESAR SALAD | 6

MASHED POTATOES | 6

CITRUS RICE | 6

SEASONAL VEGETABLES | 6

BAKED POTATO * | 6

LOADED BAKED POTATO * | 7

EXTRA SAUCES | .50 EACH

** baked potatoes available after 4 p.m. daily

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness

Brunch Menu

Favorites

Avocado toast | 14

tomatoes, avocado, bacon, queso fresco, roasted corn and micro-greens served on toast with two eggs and hash browns

Biscuits and Gravy | 15

two biscuits topped with sausage gravy and served with two eggs and hash browns

Carnitas Huevos Rancheros | 15

slow-smoked pork carnitas with two over-easy eggs, roasted black bean-corn salsa, pico de gallo, tomato, queso fresco, avocado and cilantro, served on a crispy corn flour tortilla and topped with chipotle hollandaise sauce

Steak and Eggs | 17

six ounce sirloin steak served with two eggs, hash browns and your choice of toast

Country Fried Steak | 19

breaded six ounce steak topped with sausage gravy and served with two eggs, hash browns and your choice of toast

Classic Breakfast | 12

your choice of ham, bacon, sausage links or patties served with two eggs, hash browns and your choice of toast

Omlet Bar | 12

served with hash browns and toast
choose your fillings: bacon, sausage, ham, peppers, mushrooms, onions, spinach, tomatoes, shredded cheese (add shrimp $2)

Chicken & Waffles | 13

malted Belgian waffle served with your choice of eggs, jalapeno jelly, buffalo sauce, syrup and butter

griddle & grill

served with two eggs and your choice of ham, bacon or sausage

Buttermilk Pancakes | 12

Huckleberry Pancakes | 14

Lemon curd french toast | 14

with fresh berries

Waffles | 12

eggs benedict

served with hashbrowns

Classic Eggs Benedict | 12

California Eggs Benedict | 14

with avocado

Crab Cake Eggs Benedict | 19

Smoked Salamon Eggs Benedict | 19

slow-smoked salmon, poached eggs, red onion and capers, served on a toasted English muffin and toppped with béarnaise sauce

salads

add: chicken $4 | shrimp $8 | steak $9 | salmon $11

Caesar salad | 11

romaine lettuce, shredded Parmesan cheese, croutons, Caesar dressing, Parmesan crisp

Taco Salad | 16

on chopped romaine with your choice of carne asada or grilled chicken with black bean-corn salsa, pico de gallo, cheddar-Jack cheese and avocado slices, served with lime vinaigrette, fried tri-color tortilla strips and pepperoncini

signature plates

served with your choice of soup or salad

PAN-SEARED SALMON | 24

salmon served with citrus rice, creamy dill sauce, fried capers, a fresh dill sprig and seasonal vegetables

FISH & CHIPS | 19

panko-crusted cod served with coleslaw and fries

spaghetti bolognese | 16

with meaty marinara sauce, garlic bread and Parmesan cheese

sandwiches

served with french fries or tots | upgrade to a side salad, cup of soup, garlic fries or green bean fries for $1

French Dip | 16

roast beef and caramelized onions, mushrooms and swiss cheese on a baguette, served with au jus

Heirloom BLT-A | 14

applewood-smoked bacon, full-flavored heirloom tomatoes, crispy lettuce, avocado and mayonnaise on toasted sourdough

Three Peaks burger bar | 17

choose your temperature and as many toppings as you like: lettuce, tomato, onion, mushroom, applewood-smoked bacon, crispy onion, jalapeno, swiss, American, cheddar, provolone, blue cheese, burger spread and mayonnaise

à la carte selections

Biscuits and gravy (3) | 8

Buttermilk Pancakes (2) | 5

Huckleberry Pancakes (2) | 7

lemon curd french toast (2) | 7

Seasonal Fruit | 4

Toast | 2

Eggs Your Way (2) | 4

Bacon Strips (4) | 4

SAUSAGE LINKS OR PATTIES (4oz.) | 4

Hash Browns | 4

Ham Steak | 4

specialty drinks

Mimosa Bar | 5

Bottomless mimosa bar | 10

with fresh berries

Bloody Mary Bar | 10

with an assortment of pickled vegetables and hot sauces as well as bacon, pepperoni sticks and shrimp accompaniments 

Harvey Wallbanger | 8

vodka, galliano and orange juice

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness

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Win Loss Statement Request

Problem Gambling Hotline

The Spokane Tribe of Indians seeks to provide a fun and safe entertainment environment. In an effort to promote responsible gaming, we would like to offer assistance to those in need of help for gambling-related problems.

If you or someone you know has a gambling problem, help is available. All calls are confidential. Please contact one of the following organizations if you have any questions or concerns:

•    National Council on Problem Gaming: 1-800-522-4700 or WWW.NCPGAMBLING.ORG

•    Evergreen Council on Problem Gaming: 1-360-352-6133 or WWW.EVERGREENCPG.ORG