Menu

STARTERS

Santa Fe Duck Cakes

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

11.00

Havarti en Crôute

havarti cheese, spinach, and mushrooms wrapped in flaky puff pastry and baked to a golden brown

10.00

Thai Seafood Fritters

lobster, crab and shrimp rolled into a thai style dumpling, deep fried and served with a spicy soy sauce

14.50

 

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

6.75

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

6.00

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

30.00

Seafood from the Grill

Choose from these sauces: sun dried tomato, basil and caper butter, mango raspberry salsa or blackened with cajun spices

Wild Alaskan salmon        34.00

Fresh Alaskan Halibut      36.00

Idaho Rainbow Trout       24.00


 

 

Pan Seared Alaskan Salmon

fresh wild Alaskan king salmon filet, pan seared, served over sauteed kale and finished with a roasted cherry tomato and caper mustard sauce

35.50

Macadamia Nut Halibut

fresh Alaskan halibut with a macadamia, panko, basil crust, pan roasted and served over a mango-lime beurre blanc

38.00

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

42.50

Port Balsamic Beef Tenderloin

all natural beef tenderloin wrapped in bacon

relish, finished with a port balsamic glaze

and grilled, served over a warm bacon onion

37.25

Mixed Grille

grilled elk tenderloin, sliced and finished

with a wild mushroom port sauce with

a grilledrainbow trout filet, finished

with herb butter

43.00

Asian Barbequed Pork Chop

16 oz. porterhouse pork chop, marinated and grilled, finished with a spicy Asian barbeque sauce

27.00

Grilled Elk Tenderloin

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

40.00

Grilled Beef Tenderloin

bacon wrapped all natural beef tenderloin

grilled to temperature

35.00

Tournedos au Bleu

sauteed all natural beef tenderloin medallions

finished with a crab, artichoke heart and

brandy bleu cheese cream sauce

36.75

 

POULTRY & PASTA ENTREES

Risotto Florentine

sauteéd spinach, mushrooms, leeks and bacon, served in a creamy white wine risotto, finished with fresh basil and asiago cheese 18.50
add grilled shrimp 24.50      add grilled chicken 21.50      add sauteed tempeh  20.50
(vegan style available upon request)

 Chicken Frangelico

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

 

Chicken Marsala

boneless chicken breasts sautéed with mushrooms, garlic and shallots, finished with fresh basil and marsala wine sauce  22.50

Shrimp Linquine Primavera

shrimp sautéed with asparagus, oven roasted tomatoes, garlic and shallots then tossed with linguine, fresh basil, feta and asiago cheeses  24.00
vegetarian style with tempeh     19.00
(vegan style available by request)

DESSERT

russian cream raspberries, tiramisu, mud pie and nightly specials