CHEF VICKY PRESENTS NOSHES, NIBBLES AND INCREDIBLE DISHES - Smart and sophisticated, fabulous and fun – that’s Chef Vicky’s daily changing menu at the Yarrow Bay Grill. Have you tried the Thai Carrot Soup accented with spiced peanuts and basil? Or how about the Ruby Grapefruit Dungeness Crab Risotto, proceeded to the table by the earthy, mouthwatering smell of truffle oil? Columbia River Spring Chinook Salmon is “like buttah” as it melts on your palate. It’s also time to watch for Copper River Salmon – another regional treat. With warm weather coming, don’t forget that the most relaxing, stylish patio in town is at the Yarrow Bay Grill! Luxuriate outdoors on our lounge seating crafted of rich solid natural teak while unwinding with your favorite cocktail and appetizers. See our menu online.

ALLAN AQUILA HONORED WITH WALTER CLORE AWARD - Allan Aquila was presented with the Walter Clore Honorarium as part of the 2008 Washington Wine Restaurant Awards. General Manager and part owner of Kirkland’s Yarrow Bay Grill and Beach Café at the Point restaurants along with Yarrow Bay Grill Catering, Aquila received the award for his extraordinary dedication to the advancement of the Washington wine industry.

RYAN'S RAMBLINGS - There is this place called the Yarrow Bay Grill that has a great grip of NW wine and a funky, cool aura about it.  I have to say that I've made a great choice of workplace - the food is true to the character of Washington state. Chef Vicky knows how to balance flavor and has been an inspiration as I pair wines to her dishes. My personal favorite is the Pan Seared Duck Breast.  The fun begins as soon as you open the wine list. Consider a little local Syrah, look to the Rhone Valley of France, or the Rioja region of Spain. Don't be shy - I'll give you a nudge into something tasty!

Ryan Johnson - Wine Director