Choice of seared ahi, salmon or dukkah spiced steak bites with spinach, grape tomato, pickled carrot, red wine vinaigrette, smoked shallot slaw & filberts over a warmed tortilla. Served with a side of lentils with pickled fresno chilies.
$19
FORK & KNIFE TACO
Hand formed patty of beef & mushrooms with smoked gouda, pickled mushrooms, tomato, greens & demi aioli. Served with fries.
$21
BLENDED
BURGER
Fried Pacific oysters with lettuce, tomato, celery & spicy tartar on a buttery roll. Served with fries.
$19
OYSTER ROLL
Hand formed patty with sharp white cheddar, bacon, roma tomato, shredded iceberg, tarragon aioli & quick pickle. Served with fries.
$21
GRILL BURGER
Pan fried Pacific oysters with garlic fries & a smokey elote corn-cabbage slaw. Housemade tartar
$23
OYSTERS & CHIPS
Grilled wild sockeye salmon with risotto primavera filled with peas, green beans, bell peppers & grape tomatoes.
$35
salmon
A mushroom bonanza! Also topped with pickled mushrooms, arugula & parmesan.
$25
WILD MUSHROOM BOLOGNESE
Creamy pasta with peas, grape tomatoes, parsley & parmesan & house smoked sockeye.
$25
SMOKED SALMON AFFUMICATO
12 oz chop topped with a white balsamic-dijon sauce & served with bacon jam green beans and gold potatoes.
$33
BERKSHIRE PORK CHOP
with blackened shrimp.
$23
BACON-GOUDA MAC & CHEESE
Grilled prawns with risotto tossed with a chorizo-tomato relish & kale.
$30
SHRIMP RISOTTO
Petite NY with a red wine demi paired with shoestring fries.
$27
STEAK FRITES
Hand cut from a NY striploin with a roasted fingerling, shallot & kale saute topped with garlic thyme butter. Grilled asparagus.
$33
THE MANHATTAN
Hand cut 14 oz boneless ribeye with a roasted gold potato and asparagus saute & a classic red wine demi.
$40
RIBEYE STEAK
Signature Entrees
Lightly breaded , flash fried & tossed in our caramel-soy sauce. Sriracha Aioli.
$18
Calamari
Crisp chorizo, elote corn, pickled fresno chilies, scallions.
$14
LOADED QUESO FRIES
Sesame crusted & lightly seared. Served with caramelized soy, wasabi, pickled ginger & greens.
$15
AHI TUNA
5 prawns sauteed with honey bourbon sauce, grape tomatoes, garlic & orange.
$15
HONEY BOURBON PRAWNS
Served with fresh herb gremolata.
$6
SEVEN GRAIN BREAD BASKET
Roasted tajin prawns with a diablo cocktail sauce, celery & lime.
$15
TAJIN DIABLO PRAWN COCKTAIL
Cauliflower lightly breaded & flash fried. Served with carrot romesco sauce & parmesan.
$14
PARMESAN & PANKO CAULIFLOWER
Tempting Starters
Citrus marinated beets with blueberries, red wine vinaigrette dressed greens, peeled orange & filberts.
$15/$8
Optional adds:
Grilled chicken ($6), prawns ($6), ahi ($6), salmon ($9) or steak bites ($9).
ARUGULA BEET SALAD
Greens dressed with red wine vinaigrette, pickled carrots & watermelon radish with an avocado dipping sauce.
$25
CAJUN SPICED AHI TUNA
Smoked salmon, elote, grape tomatoes, poached shrimp & avocado vinaigrette.
$25
SEAFOOD WEDGE
Crisp romaine hearts, Italian three cheese blend, fresh made croutons & our own
garlic-parmesan dressing.
$13/$7
Optional adds:
Grilled chicken ($6), prawns ($6), ahi ($6), salmon ($9) or steak bites ($9).
CLASSIC CAESAR
Grilled baby romaine with our house balsamic vinaigrette, crumbled blue cheese, filbert-bread crumbs, and an apple-pepper medley.
$13/$7
Optional adds:
Grilled chicken ($6), prawns ($6), ahi ($6), salmon ($9) or steak bites ($9).
GRILL SALAD
Crisp iceberg wedges topped with bleu cheese crumbles, bacon, grape tomato & fresh scallions. Blue cheese dressing.
$15/$8
Optional adds:
Grilled chicken ($6), prawns ($6), ahi ($6), salmon ($9) or steak bites ($9).
WEDGE SALAD
Crisp Greens & Things
Meet Our Team
Tony Pickering’s journey from insurance adjuster to restaurateur began in the early 1980’s when we purchased Max Dale’s Steak & Chop House in Mount Vernon.
Nearly two decades later, Tony was inspired to create a sister restaurant in Stanwood, recognizing that many of the Mount Vernon patrons were from the Stanwood/Conway area. In 2001, the Stanwood Grill opened, mirroring the fine-dining experience of Max Dale’s.
Danny Pickering, Tony’s son, completed much of the repair work needed to open the Stanwood Grill and served as its first manager. In 2006, he and his cousin Paul bought the restaurant, along with Max Dale’s, continuing the family’s tradition of exceptional dining and community involvement.
Learn more about the Stanwood Grill story and the dedicated partners.
The Stanwood Grill Story
"The food was excellent, the service was excellent, and the environment was clean and welcoming. It was so great to see that the owner and staff know so many of the customers. It was heartwarming to see the community support, and enjoy this fine restaurant. We highly recommend the Stanwood Grill!"
Barbara Otter
"My husband and I thoroughly enjoyed our dinner at the Stanwood grill."
"This place has a definite charm, and the staff is incredibly inviting and friendly making the experience comforting. The flavor of the honey mustard glaze on the pork chop was incredible, and the honey bourbon prawns are so delicious. They had great cocktails and the wine flight was wonderful. We're excited we found this gem in Stanwood."
Misty Kurek
"We're excited we found this gem in Stanwood."
"It was an awsome dining experience with a casual feel. There were nine of us, we had 4 appetizers plus our entrees. Most everyone raved about their meal. Speaking for myself, I loved the bread, the honey bourbon prawn app and my ribeye steak with the red wine demi was AMAZING. If you're in Stanwood, I highly recommend the Stanwood Grill!"
Michelle S.
"If you're in Stanwood, I highly recommend the Stanwood Grill!"
"Wife and I went on a whim. Both had Ribeyes which was covered in a brown reduced sauce/gravy that had bacon and mushrooms. It was delicious. The steak was cooked great and the sauce was so delicious. The potato asparagus mix was perfectly cooked and seasoned that even my wife ate it. I'm still in shock. Will come back again."
Dan Cowles
"The steak was cooked great and the sauce was so delicious. "
Open at 4:30 p.m.
Last Seating at 8:30 p.m.
Open at 4:30 p.m. | Last Seating at 8:30 p.m. nightly
Seating For Dinner Tuesday - Saturday
