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 GF

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 GF*

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 GF*

 

 

 

SEAFOOD

Sesame Ahi Tuna

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

Miso Glazed Salmon

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

Trout Amandine

fresh Idaho rainbow trout pan seared in citrus herb butter and finished with toasted almonds 34.00 GF

Seafood from the Grill GF

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

 

 

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   48.00 GF*

Beef Tenderloin au Bleu

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

Buffalo Tenderloin with Huckleberries

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

Buffalo de Burgo

7 oz buffalo tenderloin medallions sauteed to perfection and served with a white wine and butter garlic cream sauce 46.00 GF*

Grilled Elk Tenderloin

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

Combine with a half portion of fresh Idaho rainbow trout finished with herb butter 53.00 GF

Grilled Beef Tenderloin

7 oz beef tenderloin grilled to temperature  42.00 GF

Blue Lion Ribeye

14 oz ribeye steak, marinated with garlic and herbs and charbroiled encrusted with blue cheese and bread crumbs, finished with horseradish cream sauce  43.00 GF*       grilled plain 40.00 GF

 

POULTRY & PASTA ENTREES

 

Chicken Frangelico

Red Bird Farms chicken breast encrusted with toasted hazelnuts, sautéed and topped with a frangelico-mandarin orange sauce  26.00

Chicken Marsala

Red Bird Farms chicken breast sauteed with mushrooms, garlic, and shallots, deglazed with Marsala wine and finished with cream 28.00 GF* 

Vegetarian Scampi

red pepper, onion, mushroom, asparagus, and tomatoes sauteed in our house made scampi sauce and served over linguine pasta 26.00 GF pasta option available

 Lobster and Shrimp Scampi

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

Brown Tip Pasta

tenderloin tips, red onion, and poblano peppers sauteed in a creamy wild mushroom demi sauce and served over bowtie pasta 36.00 GF pasta option available

GF – Gluten Free GF* – Gluten free available upon request

 

 

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

 

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

 

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

DESSERT

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