Our menu is constantly changing throughout the season. Below is an example of
our new Fall/Winter menu.
Brunch Menu
SAZON FEATURES
Huevos Rancheros 9.50
two eggs sunny side up over blue corn tortillas, cotija
cheese, and a bed of black beans with salsa
Dungeness Crab Cake Benedict 15–
Dungeness crab cakes, organic poached eggs and house made hollandaise
Stuffed French Toast 8.50
ask your server for today’s special preparation
Oatmeal 7.50
raisins, pecans, milk, brown sugar, seasonal berries
Pancakes with Topping du Jour 8.50
ask your server for today’s special preparation
Yogurt Granola Parfait 6.50
vanilla yogurt, almond coconut granola, fresh fruit
COMBO
Sazón Breakfast 9–
three organic eggs any style, your choice of bacon, ham steak, or chicken-apple
sausage, served with country hash browns and toast
SCRAMBLES
Kittitas Ham Scramble 10–
diced ham scrambled up with roasted green chilies, pepper jack cheese and
scallions
Nay-Nay Scramble 9–
sweet white corn, creamy goat cheese, asparagus tips, and chopped herbs
OMELETTES
Mt. Stuart 9.50
ham, avocados and tomatoes folded in a fluffy egg pillow, topped with a dollop
of sour cream
The Italian 11–
ssausage, organic basil, fontina cheese, sundried tomatoes, and sautéed onions
and peppers
SIDES
Pastry of the Day 3.50
Country Style Hash Browns 3.50
Fruit 3–
Ham Steak 4–
Bacon 3–
Chicken-Apple Sausage 3–
Toast 2–
One Egg Any Style 2–
Dinner Menu
BEGINNINGS
Charcuterie Platter 12-
Cured meats, crostini, and accompaniments
Fromage & Fruit Plate 12–
domestic and international artisan cheeses, fresh fruit, crostini
Grilled Asparagus 7–
Spanish almond romesco, pine nuts, aged balsamic
Rice Stix Shrimp 6–
rice noodle wrapped shrimp, mango mustard coulis
Grilled Flatbread 9–
hummus, yogurt raita, olives
Sonoran Crab Cakes 12-
TTomatillo salsa, pico de gallo.
SOUPS
Smoked Salmon Chowder 7– bowl 4– cup
Alaskan smoked salmon, chipotle chile, potatoes, celery
Tuscan White Bean Soup 7– bowl 4– cup
cannellini beans, diced vegetables, chicken broth, spinach, bacon
GREENS
Romaine Caesar Salad 7– starter 9– entrée
whole leaf hearts of romaine, croutons, shaved reggiano, anchovies, Tuscan
relish
Sazon House Salad 4–
field greens, fresh vegetables, craisins, toasted pumpkin seeds
Beet Carpaccio Salad 8–
orange supremes, frisée lettuce, goat cheese, orange-sherry vinaigrette
Fall Pear Salad 9–
local pears, blue cheese, mixed greens, walnuts, grapes, pear vinaigrette
SAZÓN SPECIALTIES
Sazón Spiced Grilled New York Steak 22–
roasted garlic mashed potatoes, cabernet reduction
Sumac Spiced Breast of Duck 21–
parsnip purée, wilted swiss chard, roasted pear, jus lie
Pork Ossobuco 19–
mashed yams, buttered rum demi
Chili Garlic Shrimp 16–
phad thai noodles, red curry broth, bok choy, shitake mushrooms -can be
prepared vegetarian-
Seared Diver Scallops 19–
yellow coconut curry apple-walnut-craisin salad, ginger-jasmine rice
Pan Roasted Chicken 17–
date confit, pearl onions, walnuts, swiss chard, braised yams
Blackened Catfish 16–
fancy grits, garlic sautéed greens
Anderson Valley Rack of Lamb 29–
masala seared all natural Oregon lamb, parsnip purée, fig jam
PASTAS
Rigatoni Ragu 14–
herbed ricotta
Cavatappi Atunno 13–
corkscrew pasta, house made marinara, seasonal vegetables
Cavatappi Gorgonzola 13–
corkscrew pasta, gorgonzola cream sauce, green apples, walnuts
Penne Pasta 14–
thyme grilled chicken, fontina cream, sundried tomatoes, kalamata olives,
mushrooms, balsamic drizzle -can be prepared vegetarian-
DRINKS
SSoda 2-
Coke, diet Coke, root beer, Sprite
San Pellegrino 3-
sparkling water
Iced Tea 2-
jasmine green tea
Hot Tea 2-
assortment of herbal and regular
D&M Coffee 2.25
regular or decaf
Top
ESPECIALLY FOR KIDS
(If you don’t see what your child wants, don’t hesitate to make a special request.)
Ragu Pasta 7–
kid’s size
Roasted Chicken Breast 8–
served with rice
Flatbread Pizza 5–
marinera sauce and cheese
Shirley Temple or Roy Rogers 2.25
Apple Juice 2.50
Milk 2-
Top
Happy Hour
3- Drafts
4- Wine
5- Select Appetizers