5 Spot | Chow Foods

FRIED GREEN TOMATOES (WHEN AVAILABLE)

6.75

Several slices of green ones fried up in bacon drippin's. We'll do it in canolive oil for ya if ya insist... but 'taint the same... no jes 'taint the same.

Moon Tower Macaroni & Cheese

7.50

Light it up with an order of three creamy mac & cheese balls rolled in panko, quick-fried and served with roasted tomato-Anaheim salsa.

TUCUMCARI QUESADILLA

7.50

Tomato flour tortilla stuffed with smoked chicken, caramelized red onion, cilantro, jack and cotija cheese. Topped with charred corn salsa and cumin lime sour cream.

TOSSED GREEN DINNER SALAD

5.50/7.75

Choice of house vinaigrette, bleu cheese or ranch.

ST. CHARLES BOTANICAL GARDEN SALAD

6.75/9.50

Fancy greens in a raspberry vinaigrette, topped with glazed pecans & crumbled bleu cheese.

IT'S A SOUP & SALAD KIND OF NIGHT

9.75

Bowl of today's soup with essential bread and salad of your choice: tossed green, botanical or caesar.

CAESAR SALAD

6.00/9.00

Traditional Caesar salad in a starter or entrèe size.

SMOKED SALMON SALAD

12.75

Smoked Salmon served over greens tossed in cilantro vinaigrette with feta and croutons.

COUNTERBALANCE COBB SALAD

8.50/11.75

Traditional Cobb with turkey breast, tomatoes, egg, bacon and bleu cheese crumbles tossed in balsamic vinaigrette.

Artichoke & White Bean Ravioli

14.25

Tossed with caramalized onions, fresh spinach & roasted tomatoes in a white wine butter sauce.

Forager's Feast

14.75

Puff pastry stuffed with a portabella, gorgonzola dolce & balsamic onions. Served with honey-scallion mashed potatoes, mushroom jus & sauteed kale

ROAST CHICKEN SUPPER

16.00

Oven roasted apple cider brined local fryer served with artisan bread, alliam & spinach salad

OH! THAT HOT TURKEY SANDWICH

13.50

Fresh-roasted turkey breast on toasted sourdough, with gravy and buttermilk mashed potatoes. Served with a nice vegetable.

THE BRISKET

14.75

Just like Grandma Edie Levin's from Brooklyn. The proof is in the "just so" Brisket's marinade of Coca-Cola and Knorr onion. Comes with a mountain of Spot mashers and a gravy.

PLANK CUT FISH & CHIPS

13.75

Corn meal dredged cod filets quick fried and served with hand cut fries & slaw

Top of the Hill Tostada

11.75

Smoked chicken, black beans, corn tortillas & cheddar topped with salsa verde & sour cream. Served with rice & pico de gallo.

Longhorn Burger

13.75

Big country Painted Hilles ground chuck with roasted Anaheim pepper, bacon, pepper jack cheese & frizzled onions. Served with ancho dusted fries.

SHRIMP ENCHILADA CON QUESO

14.75

Gulf shrimp with green chili and cheese sauce in a roasted tomato flour tortilla. Served with righteous rice and black beans.

SATCHMO'S RED BEANS & RICE

10.75

Spicy blend of tasso & andouille sausage mixed with beans & Louisiana lovin' spices.

HONEY STUNG FRIED CHICKEN (AFTER 5PM)

16.25

Buttermilk dipped, fried up right, and drizzled outta the pan with real Tupelo Honey. A traditional Southern delight with mashers and a seasonal vegetable.

BILLY BOB'S CHARBROILED PORK CHOPS

14.75

SOMD marinated chops with buttermilk mashed potatoes, gravy and a vegetable

NAT'S ALL DAY BREAKFAST

10.25

Choice of bacon, ham or sausage with three eggs, griddled hashbrowns, and essential toast.

RUEBEN'S REUBEN

13.25

Corned beef, sauerkraut and swiss stacked high on grilled rye bread and slathered in Russian dressing. Served the old fashioned way with horseradish, cherry peppers, a pickle, and fries.

5 Spot Hamburger Sandwich

11.75

Charbroiled grass fed big burger from Washington State's Thundering Hooves Ranch. Served with hand cut fries. Add sharp cheddar for a buck.

MEMPHIS BLUES BBQ PORK SANDWICH

11.50

Slow smoked pork shredded and smothered in sweet Tennessee BBQ sauce on a griddled bun. Served with plank cut french fries, Memphis mop and fresh tossed coleslaw.

APPETIZERS

SALADS AND SOUPS

AMERICAN MELTING POT MEALS

PACIFIC NORTHWEST

NEW ENGLAND

SOUTHWESTERN

SOUTH OF THE MASON DIXON

HOUSE FAVORITES

Blue Plate Specials galore

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Rachael Ray visits the 5 Spot for Rachael's Vacation

Food darling Rachael Ray came to the 5 Spot while visiting the best parts of Seattle for her show. She talked with head chef Natalie and enjoyed some fine 5 Spot cookin'. Click here to get to the Food Network for the show's schedule, plus a recipe for our mouthwatering Val Verde Scramble.