Slow-roasted pork loin with a stone-ground Dijon and garden herb crust. Served alongside a rich Gruyère potato gratin and velvety creamed spinach, just $32.
Crisp baby Arugula salad with creamy, warm triple-cream Brie tossed with sweet orchard apples, tart cranberries, and toasted pecans. Finished with crispy shallots and a house-made tarragon vinaigrette.
Small salads $6, Large salads $12.
Hamburgers will also be available for $15.
Members, their guests, and reciprocals are welcome.
Members may make reservations for themselves and their guests on this page.
Members, click here to log in.
Reciprocal members can reserve by voicemail (360-378-3434), or email: manager@sjiyc.com
Early reservations are encouraged to ensure availability of the Chef's special entree. Late reservations and walk-ins may be placed on a waiting list, and may not receive the special entree; however, hamburgers and salads are always available.