I've reported on the Fiddlehead Bistro in Twisp, WA several times before. This is an update based on two recent visits.
The menu changes, but often in very small ways you'd only notice on repeat visits. For example, their signature curried lamb shank had squash one time, baby (really teensy) bell peppers another. The accompanying salsa changes, too. The vegetarian risotto with crimini mushrooms and cranberries and grilled yellow squash saw a change in the squash variety from one night to the next. The menus aren't dated, but they do change almost every day in these subtle ways.
Both of those dishes are wonderful. The risotto sauce was so rich I asked the server if the chef had cheated and added a meat stock. It turns out they use a commercial, refridgerated vegetable stock that the chef enhances with roasted garlic and peppers (pureed?) and other undisclosed flavors.
Others raved about the steak and the swordfish. I have always loved swordfish but have stopped eating it because swordfish is such an endangered specie.
Prices are reasonable - $12-17 for mains with vegetables, $4.50 for excellent salads that easily are enough for two. Portions are generous. Bread is the crusty Wenatchee loaf from the Anjou Bakery in Cashmere, WA, served with olive oil and balsamic vinegar for dipping. Desserts are rich, too.