Menu

STARTERS

Baked Brie en Croute

french brie layered with balsamic caramelized onions, wrapped in flaky puff pastry and baked until golden brown, served with raspberry sauce    13.00

Grilled Wasabi Elk Filet

 elk shoulder tenderloin marinated with a spicy garlic and herb Asian marinade, grilled rare, served sliced with seaweed salad and finished with wasabi vinaigrette 16.00

Stuffed Mushrooms

mushroom caps baked with a cream cheese, crab and courvoisier stuffing   13.00

Duck Cakes

ground pekin duck, red pepper, and onion combined with herbs and spices, rolled in bread crumbs and sauteed until golden brown, served with chipotle aioli 13.00

French Onion Soup

our secret recipe topped with toasted baguette & melted cheeses  8.00

Caesar Salad

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

9.00 or in place of dinner salad 5.00

SEAFOOD

Sesame Ahi Tuna

pan seared rare tuna, served with rice, fresh mango cilantro sauce, seaweed salad and sesame ginger sauce 36.00

Miso Glazed Salmon

fresh british columbia salmon brushed with white miso and topped with wasabi aioli  37.00

 

Wild Caught Grilled Swordfish

fresh swordfish lightly seasoned with a house Cajun blend, grilled to perfection, and served with a mango chutney cream sauce 45.00

Tequila Lime Idaho Trout

pan seared fresh trout topped with a tequila lime cilantro creme  34.00

Seafood from the Grill

Choice of sauce preparations: sun dried tomato-basil caper butter, blackened with Cajun spices, or a ginger teriyaki glaze

Skuna Bay Salmon        34.00

Idaho Rainbow Trout     32.00

Ahi Tuna   34.00

wild caught swordfish  33.00


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   44.00

Beef Tenderloin au Bleu

7 oz beef tenderloin medallions, finished with a crab, artichoke heart and brandy bleu cheese cream sauce   44.00

Huckleberry Buffalo Tenderloin

7 oz buffalo tenderloin seasoned with spices and grilled to temperature, finished with a wild Montana huckleberry sauce  46.00   grilled plain  44.00

Grilled Elk Tenderloin

6 oz elk tenderloin, grilled to temperature and served sliced with a wild mushroom port sauce  43.00

Combine with a half portion of fresh Idaho rainbow trout finished with herb butter 52.00

Grilled Beef Tenderloin

7 oz beef tenderloin grilled to temperature  42.00

Blue Lion Ribeye

14 oz ribeye steak, marinated with garlic and herbs and charbroiled encrusted with roth blue cheese and bread crumbs, finished with horseradish cream sauce  43.00

POULTRY & PASTA ENTREES

Lobster and Shrimp Scampi

sauteed lobster and shrimp, served in house made scampi sauce, with white wine, butter, garlic and herbs over linguine pasta  36.00

Chicken Frangelico

breast of chicken encrusted toasted hazelnuts, sautéed and topped with a frangelico-mandarin orange cream sauce  26.00

Beef Tip Pasta

beef tips sauteed with roasted poblanos, roasted red peppers, and caramelized balsamic onions in a house made roasted garlic cream sauce, served over farfalle pasta 30.00

Children’s Menu (for persons 12 and under)

linguine pasta with alfredo sauce 12

linguine pasta with marinara sauce 10

linguine pasta with butter 9

add chicken + 5   add shrimp  + 9

buffalo ravioli with marinara sauce 13

grilled chicken breast with a side of rice pilaf and veggies   13

idaho rainbow trout – 4 oz half portion of our Idaho trout, with rice pilaf and veggies 13

grilled shrimp – 4 Gulf Coast shrimp, grilled, served with rice pilaf and veggies 16

grilled beef ribeye – 6 oz steak grilled, with potatoes and veggies  16

DESSERT

russian cream with raspberries, tiramisu, mud pie and nightly specials 8