Dining Room Menu
Appetizers - Small Plates - Salads - Soup
Entrees
White Wines by The Glass
Red Wines by The Glass
Slightly-spicy dry rub, thinly-sliced, ginger-soy-wasabi aioli
From Puget Sound, a full pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced Bigwood Bakery baguette
(as available)
Bacon crumbles, onion curls, bleu cheese
Cup - 4.50 | Bowl 6
With our sweet garlic and sweet-chili dipping sauce
Lightly-battered, flash-fried, served with sesame-soy-wasabi dipping sauce
Served with fresh vegetables
Northwest-grown, grass-fed beef, hand-cut at 12-ounces, house seasoning blend, with baked Idaho potato
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, served with Yukon Gold garlic-mashed potatoes
From ‘Red Bird Farms’ in Colorado, antibiotic & hormone free, a frenched breast, seasoned with lemon, rosemary, garlic & thyme, seared on the fire then oven roasted, served with natural pan juices and Yukon Gold garlic mashed potatoes
Mesquite-grilled, basted on the fire with our house-smoked roasted red pepper butter, served with wild rice pilaf
Proprietary dry rub, slow-cooked for that falling-off-the-bone tenderness, seared on the mesquite fire, basted with homemade barbeque sauce, served with Yukon Gold garlic-mashed potatoes
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 mesquite fire, then oven roasted, served with house-made mint sauce, cabernet demi-glace and a baked Idaho potato, our award-winning recipe
The tenderest cut of all, Northwest grown, grass-fed beef, an 8-ounce cut, flame-broiled, finished with cabernet demi-glace, served with baked Idaho Potato
Sautéed ‘Red Bird Farms’ free range breast, light cream sauce of curry, fresh apples, shallots and apple brandy, with wild rice pilaf
A boneless filet of fresh steelhead salmon, grilled on the mesquite fire, finished with a light and delicious garlic-leek sauce, served with wild rice pilaf
Made with wild mushrooms, and Northwest farm-raised, 100% hormone and antibiotic-free elk, an Idaho winter classic, made with a family heritage recipe
With a delicious pistachio-basil sauce and freshly grated Reggiano-Parmigiano
Add grilled chicken breast 22
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness