Menu

STARTERS

Santa Fe Duck Cakes

duck, red peppers, onions combined with southwestern spices, rolled in bread crumbs, sautéed and 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

 

French Onion Soup

7

 

Stuffed Mushrooms

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

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

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

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

Tequila Lime Idaho Trout

pan seared fresh trout topped with a tequila lime cilantro creme  28.00

 

Miso Glazed Salmon

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

Seafood from the Grill

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

Skuna Bay salmon        34.00

Idaho Trout     27.00

Ahi Tuna   36.00


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   43.00

Huckleberry Buffalo Tenderloin

Buffalo tenderloin seasoned with spices and grilled to temperature, finished with a huckleberry port sauce  44.00   grilled plain  42.00

Grilled Elk Tenderloin

elk tenderloin grilled to temperature and served sliced with a wild mushroom port sauce  42.00

Grilled Beef Tenderloin

all natural beef tenderloin bacon wrapped and grilled to temperature  41.00

Blue Lion Ribeye

14oz beef ribeye marinated with garlic and herbs and charbroiled encrusted with blue cheese an bread crumbs, finished with horseradish cream sauce  37.00

Buffalo Ravioli

buffalo, mixed cheeses, currants, onions, merlot wine, herbs and spices, wrapped in semolina egg pasta and served over bolognese sauce  29.00

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  20.00

Chicken Frangelico

breast of chicken encrusted toasted hazelnuts, sauteéd and topped with a frangelico-mandarin orange cream sauce  22.00

 Chicken Marsala

boneless chicken breasts sautéed with mushrooms, garlic and shallots, finished with basil marsala wine sauce  27.00

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