Bar Menu
Appetizers - Small Plates - Salads
Entrees
Burgers, Sandwiches, etc.
White Wines by The Glass
Red Wines by The Glass
Served with garlic and sweet chili dipping sauce
With our slightly-spicy dry rub, seared-rare, thinly-sliced, served with ginger-soy-wasabi aioli
Also available as a sandwich 17
A full pound, pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced Bigwood Bakery baguette
(as available)
Organic greens, roasted tomatoes, wonton crisps, onion, Thai-style citrus vinaigrette
Bacon crumbles, onion curls, bleu cheese
A small wheel of brie cheese, wrapped in puff pastry, baked till golden brown and melting, served with roasted garlic, sliced apple, fig jam and sourdough crostini
Buffalo Hot Sauce or Thai Chili or Slightly-Spicy Mango BBQ
Lightly-battered, flash-fried, served with sesame-soy-wasabi dipping sauce
Served with fresh vegetables and choice of Baked Idaho Potato, Yukon Gold Garlic-Mashed Potatoes or French Fries
Northwest-grown, grass-fed beef, hand-cut at 12-ounces, dusted with our house-made steak seasoning blend, fire-grilled
Add our delicious port-mushroom-garlic sauce 35
From a family recipe, made with Idaho-grown ‘Snake River Farms American Kobe Beef’ and a touch of Italian sausage, finished with our made-from-scratch mushroom gravy
From ‘Red Bird Farms’ in Colorado, raised antibiotic & hormone free, a frenched breast, specially seasoned, seared on the fire then oven roasted, served with natural pan juices
Flame-broiled, basted on the fire with mesquite-smoked red pepper butter
Scallops, prawns, andouille sausage, Cajun seasonings, tossed with linguine and freshly-grated Reggiano-Parmigiano
Marinated in olive oil, rosemary, garlic, soy and merlot, seared on the fire, then oven roasted, served with house-made mint sauce, red wine demi-glace, our award-winning recipe
The tenderest cut of all, Northwest grown, grass-fed beef, two 4-ounce medallions, flame-broiled, finished with cabernet demi-glace
A boneless filet of fresh steelhead salmon, pan-broiled with butter, white wine, garlic and herbs, finished with a light and delicious garlic-leek sauce
Slow-cooked, proprietary dry rub, seared on the fire, homemade barbeque sauce
Tossed with pistachio-basil sauce and freshly grated Parmigiano-Reggiano
Add grilled chicken breast 22
All served with French friesSubstitute a house or Caesar salad 4
Free-range breast, tomato, onion, mozzarella, pesto & artichoke heart aioli
With house-made lemon-dill tartar sauce
Thinly-sliced prime rib, grilled onions, melted Swiss, toasted roll, mild horseradish
Locally-made, served with grilled onion, roasted mushrooms, smoked red pepper remoulade, fresh mozzarella, on a toasted Bigwood Bakery Bun
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness