Terra Vista Restaurant, Snoqualmie Casino – Modern Northwest Cuisine with a French Tone

Located just east of Seattle, you’ll find a hidden gem called Terra Vista inside the Snoqualmie Casino.  The restaurant focuses on ingredients from farms that are local organic and practice sustainable farming methods as much as possible.  Lucky for you, Chef Bruce has created a new menu featuring modern Northwest cuisine with a French twist who just returned from a trip to Europe where he scouted the latest culinary trends and brought back some of the unique flavors.

Chef Bruce has chosen from a selection of local farms, fisheries and ranchers to headline his menu, including:

  • Halibut cooked in sherry pumpernickel vinaigrette with sweet onion puree, petite greens and tomato fondue.
  • Diver scallops in a coconut tomato broth with wilted garlic spinach and flying fish caviar.
  • Wild Boar Belly in a beet root sauce with pickled red cabbage and English peas.
  • An assortment of Spring vegetables featuring freekeh, English peas, asparagus, pearl onions, piquillo peppers in a walnut oil finish.
Each dish was crafted with a strong sense of detail emphasizing on simple ingredients that pack bold flavors.  Take a look at the below hand-crafted cocktails and a few of the dishes that were sampled.  Our favorite dish had to go to the “SRF Kobe” Tomahawk, it was tender, full of flavor and it may be your best chance to reenact the caveman days.

The Herbal Englishman: 1 1/4 oz Seattle’s Counter Gin, 1 oz Aloe Juice (sweetened), Dash of Egg White, Wash Martini Glass with Chartreuse, Float Brut Champagne in bottom of glass, Shake, strain Gin into Martini Glass, Seasonal flower for garnish.

Backyard Swing: 2 oz Kai Lemongrass Ginger Soju, 1 1/4 oz BroVo Lavender Liqueur, 1/2 oz Agave Nectar, 3 wheels of cucumber, 1/2 oz fresh lime juice, Muddled, served in chimney with cucumber wheel

Snoqualmie Casino Manhattan: 2 oz of Snoqualmie’s Private Woodford reserve Whiskey XIII, 1 oz of BroVo Amaro #4, Stirred, served with a lemon twist.


Wild Boar Belly: Confit Pork Belly, Beet Root Sauce, Pickled Red Cabbage, English Peas

 Potato Ribbon Pasta: Smoked Salmon, Dungeness Crab, Vichyssoise Sauce

Toy Garden Heirloom Tomato Salad: Mixed Petite Tomatoes, Mixed Petite Lettuce, Burrata Cheese, Mixed Vegetables, Sherry Truffle Vinaigrette

The beautiful view from the restaurant patio.

Halibut: Sherry Pumpernickel Vinaigrette, Sweet Onion Puree, Petite Greens, Tomato Fondue

Truffle french fries

Wild Caught King Salmon: English pea Sauce, Pea Vines

Signature New York Strip Steak: 16 Ounce Denver Cut, Truffle Butter

“SRF Kobe” Tomahawk: 34 Ounce Long Bone Rib Steak, Piccalilli


Terra Vista
37500 SE North Bend Way
Snoqualmie, WA 98065

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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