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We will be serving our Valentine’s Menu February 12-14th
Reservations highly recommended
Lovitt’s Valentine’s Menu
Appetizers
House cured prosciutto & artisan cheese plate with olives $9
Morel mushroom and goat cheese topped homemade crackers $7
Corn meal crusted oysters with parsley aioli $9
Crab cakes with paprika aioli $8
Soup & salad
Borscht soup with sour cream $5
Caesar Salad* $5
Garden green salad with dried cranberries, candied hazelnuts,
Cougar Gold Cheddar & honey vinaigrette $5
Entrees
House smoked sirloin tip sliced thin & served with horseradish sauce,
roasted potatoes & green beans $16
Handmade lasagna noodles layered with duck confit, pears, walnuts, blue &
goat cheeses topped with a port cherry sauce $16
Aged sirloin* with pan sauce, scallop potatoes & roasted green beans $20
Prosciutto wrapped aged beef tenderloin* with pan sauce, scallop potatoes & roasted green beans $28
Pork chop with roasted pear, squash, fried sage & gnocchi $18
Handmade lasagna noodles layered with winter squash &
fresh goat cheese with a lime butter sauce $14
Pan seared lamb chops topped with huckleberry sauce &
served with scalloped potatoes & green beans $21
Corn meal crusted oyster dinner with roasted potatoes & green beans $18
Wild Alaskan salmon with roasted peaches, soy sauce, garlic fried rice and crispy kale $23
Desserts $5.50
Crème brulee topped with huckleberries
Chocolate bon bons with raspberry sauce and whipped cream
Warm donut sundae with homemade chocolate ice cream strawberries & whipped cream
Blueberry lemon curd tart
Week of January 20th, 2010
Please call 684-5444 if you would like to know our specials or a more up to date menu
Lovitt Dinner Menu
Appetizers
Artisan cheese plate served with pear & apple $9
Smoked wild salmon, lemon cream cheese & pickled onion topped pepper crackers $7
House cured prosciutto, parmesan cheese & sage flatbread $7
Soup & salad
Soup of the day $5
Caesar Salad* $5
Garden green salad with dried cranberries, pear, Cougar Gold Cheddar & honey vinaigrette $5
Entrees
Roasted turkey pot pie turkey, peas, onions & potatoes in a cracker crust topped with gravy &
served with green beans $13
Wild mushroom stroganoff porcini, wood ear, chanterelle & black trumpet mushrooms
on handmade egg noodles in a red wine sour cream sauce $15
Aged New York Strip steak $24
with pan sauce, scalloped potatoes and candied brussel sprouts
Local grass fed burger* topped with caramelized onions &
Cougar gold cheddar served with roasted potatoes $9
Corn meal crusted pacific snapper with roasted potatoes, garlic aioli & green beans $18
Desserts 5.50
Chocolate bon bons with homemade coffee ice cream
Pecan pie with homemade honey vanilla ice cream
Crème brulee with huckleberries
Lovitt Restaurant
149 HWY 395 S Colville, WA 99114
509-684-5444
Wednesday-Saturday dinner
everything on our menu is made in house using local & organic ingredients whenever possible
the menu is subject to minor variations and frequent change
*our steaks are cooked to order and there are undercooked eggs in our caesar dressing
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
Drinks
Non-Alcoholic
Pepsi; Sierra Mist; Root Beer; Diet Pepsi 1.50
Hot/Iced Tea 1.50
Crandall’s Coffee or Decaf 2
Kaliber Beer (By Guinness) 3.50
Voss Sparkling Water (Half/Full) 3.50/5.75
Beer
Lost Falls Draft 3.50
Northport Ales Smoked Porter (22oz.) 6.50
Coors Light; Henry Weinhard’s Private Reserve 3
Alaskan Amber; Sierra Nevada Pale Ale; Fat Tire 3.50
Wine By The Glass
Mountain Dome Brut, Spokane, WA 6
NV fresh, light gold apple notes
Washington Hills Chardonnay 3.50
House
Huck Huckleberry Wine, Grandview, WA 4
NV an interesting twist on a lightly sweet wine
Maryhill Pinot Gris, Columbia Valley 6
2008 pear and peach with cleansing apple and citrus
Snoqualmie Naked Chardonnay, Columbia Valley 6
2007 organic grapes, juicy fruit flavors with a balanced, clean finish
Washington Hills Merlot 3.50
House
Sagelands Freddie’s Blend, Wapato, WA 6
2007 a blend from the “four corners” of Washington
China Bend Lake Roosevelt Red, Northport, WA 8
2005 organic, sulfite free; dark, rich and full-bodied
Pend d’Oreille Bistro Rouge, Idaho 6
2006 full berry flavors, soft tannins and easy to drink
H3 Cabernet Sauvignon, Horse Heaven Hills, WA 7
2007 jammy fruit flavors and well balanced with a cocoa finish
Red Door Pinot Noir, Oregon 8
2007 touches of chocolate, vanilla and red berries
Wines
White
Argyle Brut, Willamette Valley 45
2005 pear, plum and honey, bright and structured
Mountain Dome Brut, Spokane, WA 25
NV fresh, light gold apple notes
China Bend Aurore Reserve, Northport, WA 25
2005 (half bottle) crisp and organic
China Bend Marchechal Foch Rose, Northport, WA 25
2008 (half bottle) bright and elegant with young fruit notes, organic
Waterbrook Sangiovese Rose, Columbia Valley 23
2007 vibrant and full of ripe red fruit
Huck Huckleberry Wine, Grandview, WA 19
NV an interesting twist on a lightly sweet wine
Montinore Borealis, Willamette Valley 20
2008 white blend with clean flavors
Canoe Ridge Chardonnay, Canoe Ridge 38
2007 pear, green apple and oak with a creamy feel
Snoqualmie Naked Chardonnay, Columbia Valley 23
2007 organic grapes, juicy fruit flavors with a balanced, clean finish
Maryhill Pinot Gris, Columbia Valley 23
2008 pear and peach with cleansing apple and citrus
Chateau Ste Michelle Riesling, Columbia Valley 19
2007 soft and rich; ripe pears and peaches
L’Ecole No. 41 Semillon, Columbia Valley 32
2007 full bodied honey and citrus character
Caterina Viognier, Yakima Valley 25
2008 un-oaked, stone fruit notes, true to its varietal
Red
Pend d’Oreille Bistro Rouge, Idaho 23
2006 full berry flavors, soft tannins and easy to drink
China Bend Lake Roosevelt Red, Northport, WA 28
2005 organic, sulfite free; dark, rich and full-bodied
China Bend Proprietor’s Res. Grand Red, Northport, WA 40
2004 marechal foch and leon millot
Sagelands Freddie’s Blend, Wapato, WA 22
2007 a blend from the “four corners” of Washington
Tamarack Cellars Firehouse Red, Columbia Valley 31
2007 a blend of cabernet sauvignon, syrah, merlot and cabernet franc
Townshend T3, Columbia Valley 35
blend of cabernet sauvignon, merlot and cabernet franc
Red Door Pinot Noir, Oregon 28
2007touches chocolate, vanilla and red berries
Rex Hill Pinot Noir, Oregon 43
2006 ripe berries, vanilla and black pepper with a long velvet finish
Kennedy Shah Merlot, Rattlesnake Hills, WA 26
2007 medium-weight and earthy with berry flavors
H3 Cabernet Sauvignon, Horse Heaven Hills, WA 27
2007 jammy fruit flavors and well balanced with a cocoa finish
Kestrel Cabernet Sauvignon, Yakima Valley 34
2006 berries and spice; full-bodied and complex
Chateau Ste Michelle Syrah, Columbia Valley 23
2005 2006 meaty dark berry flavors
Maryhill Zinfandel, Columbia Valley 30
2006 exotic spice, smoky and luscious
Root Cellar Reserve List
Argyle Extended Tirage Brut 1999
“Willamette Valley” – number 18 on Wine Spectator’s top 100
78
Buty Chardonnay
“Conner Lee” – small Walla Walla producer, Burgundian-style
48
Adelsheim Pinot Gris
“Willamette” –fruit focused, sustainably grown, elegant-style blended from ten estate vineyards
31
Novelty Hill Rousanne
“Stillwater Creek” – Made by renowned Mike Januik in the Rhone style
35
Delille D2
“Red Mountain” – a hand picked Bordeaux-style red blend by one of Washington’s Iconic wineries
54
Shinning Hill Red
“Shining Hills” – the young blend from Col Solare, a harbinger of the vintage
60
Spring Valley Uriah
“Walla Walla” – over 90 points from Wine Spectator every year since 1999
68
Archery Summit Premier Cuvee Pinot Noir
“Dundee Hills” – hand picked and produced with the “gravity flow” technique
60
L’Ecole EstateCabernet Sauvignon
“Walla Walla” –sourced from the top vineyards of the valley, elegant yet powerful
52
Pepperbridge Merlot
“Walla Walla” – sustainable wine from two of the highest acclaimed vineyards in Washington
69
Cougar Crest Cabernet Franc
“Walla Walla” – estate grown in unique soils of Ritzville loam, river rock and volcanic ash
49
Amavi Syrah
“Walla Walla” – 100% sustainable from Pepper Bridge, Seven Hills and Les Collines vineyards
41
