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

Buffalo Ravioli

served with spicy Italian sausage and beef bolognese sauce  13.00

Stuffed Mushrooms

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

Grilled Wasabi Elk Filet

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

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


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 honey topped with wasabi aioli  37.00


Macadamia Nut Encrusted Halibut

fresh alaskan halibut with a macadamia/panko/basil crust, pan roasted and served over mango lime beurre blanc 42.00

Tequila Lime Idaho Trout

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

Seafood from the Grill

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

Skuna Bay Salmon        34.00

Idaho Rainbow Trout     26.00

Ahi Tuna   34.00

Halibut  40.00


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

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

Huckleberry Buffalo Tenderloin

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

elk tenderloin grilled to temperature and served sliced with a wild mushroom demi sauce  43.00

Combine with an Idaho rainbow trout finished with herb butter 50.00

Grilled Beef Tenderloin

all natural beef tenderloin bacon wrapped and grilled to temperature  42.00

Blue Lion Ribeye

12 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


Buffalo Ravioli

buffalo, mixed cheeses, herbs and spices, wrapped in semolina egg pasta and served over spicy iItalian sausage and beef bolognese   28.00

Lobster and Shrimp Scampi

sauteed lobster and shrimp, served in house made scampi sauce, with white wine, butter, garlic and herbs over linguine pasta  37.00

Chicken Frangelico

breast of chicken encrusted toasted hazelnuts, sautéed and topped with a frangelico-mandarin orange cream sauce  23.00

Vegetarian Pasta

julienne red pepper, onion, mushrooms, spinach, and tempeh in a brown butter white wine sauce, served over linguine pasta 23.00

Risotto Florentine

Sauteed spinach, mushrooms, leeks and bacon, served in a creamy white wine risotto, finished with fresh basil and asiago cheese

Vegetarian 28.00 tempeh 30.00 grilled chicken breast 33.00 grilled shrimp 36.00

Children’s Menu

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


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