Flying Machine Restaurant

Please contact the merchant for today's soup selection.

Crispy halibut with peppers and onions tossed in sweet and sour sauce and finished with chopped cilantro.

Served in a sauvignon blanc white wine sauce.

Silky and smooth sockeye salmon with a hint of lemon and dill served with crostini bread.

Red king crab and artichoke mixed with spinach and Parmesan cheese served with crostini bread.

Served with mixed greens and red pepper aioli.

Fried squid and Parmesan cheese served with red pepper aioli and lemon caper tartar sauce.

Jumbo prawns with homemade spicy cocktail sauce.

Iceberg lettuce, bacon, apple, cherry, tomato, and blue cheese crumbles.

Mat-Su valley mixed greens, cucumbers, tomato, and avocado with champagne vinaigrette.

Romaine hearts, garlic croutons, fresh Romano cheese, and Caesar dressing.

Bering red king crab, prawns, Roma tomatoes, smoked bacon, avocado, gorgonzola, scallions, and eggs on Matanuska green.

Sauteed chicken breast with lemon butter caper sauce, cherry tomatoes, and baby spinach on a bed of white rice.

Fresh local salmon serve over rice pilaf, vegetarian medley, and citrus hollandaise.

One pound with drawn butter served with seasonal vegetable medley and your choice of sour cream, garlic mashed potatoes, or four cheese risotto cake.

Fresh vegetable and herbs in a light garlic, basil sauce served over penne pasta, and sprinkled with Parmesan cheese.

Kodiak scallops, king crab, and shrimp on fresh tomato, white wine sauce toss over al dente linguini pasta.

Served with garlic mashed potatoes, vegetable medley with saffron beurre blanc sauce.

Prime rib, encrusted in sea salt and bacon, served with seasonal vegetable medley and your choice of sour cream, garlic mashed potatoes, or four-cheese risotto cake.

Red kins crab, and scallop sauteed with white wine, lemon, cream, and white cheddar cheese.

Cook inlet fresh halibut stuffed with bearing seared king crab and served over rice pilaf and vegetable medley.

16 oz. Ribeye cook to perfection served with herbed roasted potatoes, vegetable medley and topped with garlic butter.

Flame-broiled with roasted portabello mushrooms and chianti sauce served with seasonal vegetable medley choice of sour cream, mashed potato, or four cheese risotto cake.