Dining Room Menu

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

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