Brick Oven Artisan Pizza

Smith Flat Combo ~ 11/21

Pepperoni, Italian sausage, olives, caramelized onions, mushrooms, bell peppers, mozzarella cheese, and house-made marinara

Tuscan Roasted Garlic ~ 12/23

Grilled chicken breast, red onion, shredded parmesan, fresh herbs, mozzarella cheese, and creamy roasted garlic sauce

Winter Harvest ~ 12/23

Roasted cauliflower, chef’s blend wild mushroom, chopped garlic, fresh sage, mozzarella cheese, gruyere cheese, and house-made alfredo sauce

Sicilian ~ 13/24

Salami, pepperoni, Italian sausage, bacon, with mozzarella cheese and
house-made marinara sauce

Pear & Prosciutto ~ 13/24

Sliced pears, prosciutto, caramelized onions, olive oil, mozzarella cheese, topped with beet and arugula salad tossed in citrus vinaigrette and candied pecans

Little Miners (Kids Menu)

Gold Miner’s Chicken ~ 9

Breaded fried chicken with hand cut fries and
served with ranch dipping sauce

Kid’s Pasta ~ 8

Linguini with choice of zesty marinara sauce, creamy cheese sauce, or butter and parmesan sauce

Cheese Pizza ~ 7

Mozzarella and cheddar cheese, house-made marinara

Pepperoni Pizza ~ 8

Mozzarella and cheddar cheese, pepperoni, house-made marinara



Scoglio ~ 27

“The Rock of the Sea”
Clams, jumbo sea scallops, prawns, mussels, Italian oregano, fresh diced tomato and white wine sauce, served with hand cut linguini

Cannelloni ~ 23

House-made crepes stuffed with beef and pork sausage, ricotta cheese,
fresh herbs, topped with house-made alfredo and marinara sauce

Chicken Picatta ~ 24

Pan-seared chicken with white wine and lemon caper sauce, hand cut linguini, topped with crispy bacon and parsley

Winter Squash Risotto ~ 20

Local winter squash, Mascarpone cheese, fresh herbs and fried sage leaves

Chicken Alfredo ~ 19

Grilled chicken in house-made alfredo sauce, hand cut linguini,
parmesan cheese, served with grilled bread

** Gluten-free options ~ Chickpea Pasta or Local Spaghetti Squash**


Mashed Potatoes ~ 6
Roasted French Breakfast Radishes ~ 5
Candied Winter Squash ~ 5
Leek and Herb Risotto ~ 7




~ All entrées offered with Smith Flat House salad or soup of the moment ~

8 oz. Grilled Filet Mignon ~ 35

Served with house-made demi-glace and béarnaise sauce, roasted garlic mashed potatoes and roasted local French breakfast radishes

14 oz. New York Steak ~ 37

Topped with garlic confit, served with bacon-bleu cheese mashed potatoes and
roasted purple cauliflower

Bouillabaisse ~ 31

Alaskan Halibut pieces swimming with shelled Dungeness crab, jumbo sea scallops, mussels, prawns, and clams in a leek and tomato saffron broth

Seared Scallops ~ 32

Dungeness crab risotto with lemon and dill, seared jumbo sea scallops, and citrus bur blanc sauce

Lamb Shank ~ 35

16-ounce bone in lamb shank braised for 8 hours, served with roasted garlic mashed potatoes, baby carrots, topped with wild mushroom Marsala sauce

Black & White ~ 30

4-ounce Petite Filet Mignon with house-made demi-glace and béarnaise sauce, grilled prawns, roasted garlic mashed potatoes and baby carrots

Winter Chicken ~ 27

Pan-seared garlic and fennel chicken breast, candied winter squash, candied pecans, with cranberry-pomegranate reduction glaze, served with herbed parmesan risotto

Vegetable Wellington ~ 23

Grilled portabella mushroom and seasonal vegetables wrapped in puff pastry with house-made marinara topped with shredded mozzarella and served on a bed of arugula


Smith Flat House ~ 6

Spring mix tossed in balsamic vinaigrette, pickled onions, carrots, local radishes, goat cheese, and croutons

Caesar ~ 7

Chopped local hybrid Romain lettuce, Caesar dressing, topped with shaved parmesan and croutons

Roasted Beet ~ 9

24Carrot Farm roasted beets and fire red leaf lettuce tossed, in citrus vinaigrette, bacon, pickled onions, chervil, topped with goat cheese

Mandarin & Arugula ~ 9

Tossed in poppy seed dressing, topped with goat cheese and candied pecans

Beef Tenderloin ~ 16

7-ounce beef tenderloin medallions, chopped local hybrid Romain lettuce tossed in bleu cheese dressing, pickled onions, local radishes, carrots, fresh sliced apples, topped with bleu cheese crumbles and croutons

Add: Chicken ~ 5  Prawns ~ 6  Tenderloin ~ 7

Soup of the moment: Small ~ 5  Large ~ 7




Wild Mushroom Bordelaise ~ 13

Chef’s blend of wild mushrooms and diced tomatoes sautéed in a demi-marsala sauce. Served with grilled bread.

Scallops & Pork Belly ~ 15

Seared jumbo sea scallops, candied pork belly, fried sage, with winter squash-apple purée and cranberry-pomegranate reduction glaze.

Smith Flat Antipasto ~ 14

Bed of olive oil tossed arugula, topped with assorted meat and cheese slices, Kalamata olives, pickled onions, sliced tomatoes, artichoke hearts, topped with balsamic reduction and served with grilled bread.

Spinach & Artichoke Dip ~ 11

Served with crostini and vegetable crudité
*add shelled Dungeness crab ~ 4

Mussels & Steamers ~ 13

Served in a garlic-bourbon broth