Dinner Menu

Bruschetta

Choose three for 13.5

Served on a slice of batard loaf cut into four bitesized servings.

PIMENTO CHEESE, MICRO GREENS & CUCUMBER

PESTO, MOZZARELLA, TOMATO

ROASTED GARLIC LABNEH & GOAT CHEESE SPREAD, ROASTED BEETS & CRISPY KALE

RASPBERRY PRESERVES, BRIE, WATERCRESS

CREAM CHEESE, PEPPER JAM & FRESH CHILES

FIG RICOTTA, PISTACHIOS & PROSCIUTTO

RICOTTA, MICRO GREENS & SOPRESSATA

Sandwiches

Comes with your choice of side!

The Douglas burger | 16.5

Wild mushroom aioli, grilled onions, sauteed mushrooms, grand cru cheese & shredded iceberg lettuce served on a sesame bun

Smokestack Burger | 15

Smokestack mayo, house made pickles, pickled onions, shredded lettuce, tillamook cheddar & buttermilk fried onion straws, served on a sesame bun

Veggie burger | 14

Crunchy falafel patty, romaine, tzatziki, cucumber & sliced tomato served on a sesame bun  | v

Chicken salad sandy  | 15

Roasted chicken breast, garlic aioli, mixed greens, cucumber, kalamata olives, pistachios, citrus yogurt dressing, feta & herbs served on a croissant  | df

Ham n’ cheese | 14.5

Shaved ham, tillamook cheddar, spinach, bacon bits & honey mustard served on a pretzel roll 

ADD-ONS: cheese +1 | bacon +2.5 | avocado +2

Snacks

Sweet & spicy nuts | 6  df

Olives | 8  gf  df  v

Warm bread & leek butter | 8  v

Appetizers

Veggie plate | 14

Roasted red onion, root veg, cauliflower & brussel sprouts, served with almond romesco & walnut pesto | gf  v

Cheese course | 18

Chef’s selection of two cheeses & two meats, honeycomb, preserves, olives, nuts, served with toasted baguette 

Fried green tomatoes | 14

Crispy fried green tomatoes, frisee, greens, red onion, green goddess dressing, blue cheese, balsamic | v

Smoked salmon | 15

House cured smoked salmon, herb crème, greens, red wine vinaigrette served with toasted baguette

Sliced steak | 20

Cast iron finished strip steak, charred onions, sauteed mushrooms, tomato jam, chimichurri, served with toasted baguette | df

Pimento potatoes | 9

Crushed fried red potatoes, pimento cheese sauce & house made crudité relish

v = vegetarian |  gf = gluten free | df = dairy free | n=contains nuts

Salads

Nicoise salad  | 15.5

Green beans, boiled eggs, heirloom cherry tomatoes, tuna, artichokes, red potatoes served with red wine vinaigrette | gf v 

Caesar | 13

Romaine hearts, baby red romaine, cucumber, avocado, roasted garlic croutons, curls of parmigiano & house caesar dressing

Doctor Z | 13

Romaine, arugula, cherry tomato, carrot ribbons, baby corn, red beans, shaved broccoli, cucumber & house made ranch dressing | gf v

Mediterranean | 14

Spinach, romaine, red onion, cucumber, feta, cherry tomato, pita crisps, olives, Sito’s tabouli & lemon thyme vinaigrette | v

ADD-ONS: grilled steak +7 | grilled salmon +7 | chicken +5

Entrees

Spring Carbonara | 16

Radiatori pasta, roasted garlic cream sauce, crispy bacon, shallots, pea shoots, served with a fresh egg yolk
chicken +5 | grilled salmon +7

Salmon | 28

Seared crispy skin salmon, shiro shoyu sushi rice cake, roasted shiitake mushrooms, tomato concasse, sorrel, cucumber, roasted seaweed & soy lime vinaigrette

Pork belly | 23

Jerk pork belly, sweet & spicy almond romesco, coconut rice, black bean, grilled pineapple, plantain chips & jerk honey |  n

Ribeye | 39

Seared Ribeye, roasted yukon potatoes, green beans, roasted mushrooms, maytag blue cheese & red wine demi glace

Sides

French fries | 3.5

House salad | 4

House chips | 3.5

Daily veg | 5

Beverages

Soda | Iced Tea | Lemonade | Arnold Palmer

Soup

cup 4 | bowl 6

The Belmont is proud to partner with local businesses to bring you the best ingredients.

Elderslie Farms | Bagatelle Bakery | Reverie Roasters | Kan-Grow Hydrofarm | Leaf Logic Wellness Tea  |  Firefly Farms