Menu

STARTERS

Santa Fe Duck Cakes

duck, red peppers, onions combined with southwestern herbs and spices, rolled in bread crumbs, sautéed til golden brown, served with chipotle mayonnaise   11.00

Baked Brie en Croute

french brie brushed with dijon and layered with balsamic caramelized onions, wrapped in flaky puff pastry and baked until golden brown    10.00

Buffalo Ravioli

served over Bolognese sauce  13.00

Stuffed Mushrooms

mushroom caps baked with a cream cheese, crab and courvoisier stuffing  10.00

Caesar Salad

fresh romaine lettuce tossed with asiago cheese in our famous homemade caesar dressing

7.00 or in place of dinner salad 4.75

Grilled Wasabi Elk Filet

elk shoulder tenderloin marinated with a mixture of fresh herbs, garlic, fish sauce and chile sauce, grilled rare, served over sliced seaweed salad and finished with wasabi vinaigrette

15.00

French Onion Soup

Au gratin

7.50

SEAFOOD

Green Curry Prawns

jumbo prawns simmered with tomatoes and snow peas, finished with cilantro in a greeny curry sauce and served over jasmine rice

31.00

Sauteed Salmon

fresh organic king salmon sauteed and served over a lemon basil cream sauce, royal trumpet mushrooms, essence of white truffle

37.00

Seafood from the Grill

Choose from these sauces: sun dried tomato-basil caper butter or blackened with cajun spices

Scotland Steelhead salmon        32.00

Alaska halibut       37.00

Idaho Rainbow Trout   25.00


MEAT ENTREES

Roast Rack of Lamb

new zealand lamb rubbed with dijon mustard, seasoned with bread crumbs and baked, served sliced with a peppercorn-rosemary cream sauce and jalapeño mint sauce   43.00

Beef Tenderloin au Bleu

all natural beef tenderloin medallions, finished with a crab, artichoke heart and brandy bleu cheese cream sauce   42.00

 

Cajun Buffalo Tenderloin

Bacon wrapped buffalo tenderloin seasoned with cajun spices and grilled to temperature, finished with a raspberry cabernet sauce

44.00   grilled plain  42.00

Grilled Elk Tenderloin

grilled to temperature, sliced and finished with a wild mushroom port sauce

41.00

Grilled Beef Tenderloin

bacon wrapped all natural beef tenderloin, grilled to temperature

41.00

Cajun Buffalo Tenderloin

bacon wrapped buffalo tenderloin seasoned with cajun spices and grilled to temperature, finished with a raspberry cabernet sauce

44.00  or grilled plain 42.00

 

POULTRY & PASTA ENTREES

Thai Shrimp Linquine

shrimp sautéed with artichoke hearts, red peppers, garlic and ginger, tossed with linguine, fresh cilantro and a spicy thai curry sauce  24.00

vegetarian style with tempeh  19.00

Chicken Frangelico

breast of chicken encrusted toasted hazelnuts, sauteéd and topped with a frangelico-mandarin orange cream sauce  19.50

Chicken Breast

boneless chicken breasts sautéed with garlic and shallots, finished with lemon thyme jus  17.00

Ratatouille

sesonal vegetables sliced and baked with fire roasted tomatoes and fresh herbs  23.00

Children’s Menu

pasta with butter or marinara or parmesan or alfredo    8

add chicken   11   add shrimp   13

grilled chicken breast with a side of veggies, rice    13

grilled wild salmon with herb butter, side of veggies, rice   25.75

DESSERT

russian cream raspberries, tiramisu, mud pie and nightly specials