Entree Menu

DOWNTOWN JACKSON HOLE, WYOMING FINE DINING

STARTERS

Santa Fe Duck Cakes

ground duck, red pepper, and onion combined with southwestern herbs and spices, rolled in bread crumbs and sautéed until golden brown, served with chipotle mayonnaise 13.00 *


Grilled Wasabi Elk Filet

Elk tenderloin marinated with a spicy garlic and herb Asian marinade, grilled rare, served sliced over seaweed salad and finished with wasabi vinaigrette 16.00 * GF


Stuffed Mushrooms

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


Baked brie en croute

French brie wrapped in a flaky puff pastry with caramelized onions and baked until golden brown, served with house made raspberry sauce (V)

 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. (GF*)

9.00 or in place of dinner salad 5.00

SEAFOOD

Sauteed Huckleberry Scallops

4 wild caught George’s Bank scallops sauteed to perfection in garlic butter and drizzled with a house made balsamic gastrique and huckleberries (GF)

48.00


Lemon Parsley Trout

fresh Idaho rainbow trout pan seared with house recipe lemon parsley oil and finished with fresh lemon (GF)

32.00


Maple Dill Glazed Salmon

fresh Skuna Bay salmon pan seared, topped with house prepared pure maple syrup and lemon dill glaze (GF)

36.00


Salt and Vinegar Halibut

fresh Norwegian halibut encrusted in salt and vinegar potato chips, pan fried to perfection and served with a house made tartar sauce (GF)

43.00


Fresh Seafood from the Grill GF

Choice of sauce preparations: sun dried tomato, basil and caper butter

pan blackened with Cajun spices (GF)


  • Norwegian halibut 41.00
  • Skuna Bay salmon 34.00
  • Idaho rainbow trout 32.00
Meat & Game

all dinners include 460 bread, dinner salad topped with candied pecans, starch and vegetable du jour

Salad dressing choices are: sesame vinaigrette, bleu cheese, basil peppercorn, and honey dijon vinaigrette.

Add a half portion of Idaho rainbow trout with herb butter to any meat entrée 10.00 GF

Roast Rack of Lamb

New Zealand lamb rubbed with dijon mustard, rolled in seasoned bread crumbs and baked, served sliced with a peppercorn rosemary cream sauce and jalapeño mint sauce (GF*)

full rack  48.00


Beef Tenderloin au Bleu

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

44.00


Buffalo Tenderloin with Huckleberries

7 oz locally sourced buffalo tenderloin, wrapped in bacon and grilled to temperature, served with a local wild huckleberry cabernet sauce 46.00 GF grilled plain (GF*)

44.00


Buffalo de Burgo

7 oz locally sourced buffalo tenderloin medallions sautéed to perfection and served with a white wine and butter garlic cream sauce  (GF *)

46.00


Grilled Elk Tenderloin

7 oz elk tenderloin, grilled to temperature, served over a wild mushroom port sauce (GF*)

43.00


Truffle Butter Beef Tenderloin

7 oz beef tenderloin, wrapped in bacon and grilled to temperature and topped with house made compound truffle butter

 48.00 (GF)

grilled plain 42.00 (GF)

Poultry, Pasta & Vegetarian

Gluten free pasta option available


Chicken Frangelico

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

26.00


Green Curry Tempeh

sautéed tempeh served with jasmine rice in a spinach, tomato green curry coconut cream sauce (V / GF)

28.00


Marsala Florentine

Cremini mushrooms, spinach, and linguini sautéed with garlic, shallot, and fresh herbs in a creamy house marsala sauce (V)

28.00

add Red Bird Farms chicken breast 8.00


Lobster and Shrimp Scampi

fresh shrimp and lobster in a lemon herb cream sauce, sautéed with white wine and garlic, tossed with linguini and topped with asiago (GF*)

38.00


V – Vegetarian

GF – Gluten Free

GF* – Gluten free available upon request

  • All wild huckleberries and ice creams are locally sourced from Moo’s Gourmet Ice Cream here in Jackson, WY
  • Red Bird Farms chicken is vegetarian fed, cage free, and raised without hormones or antibiotics in Englewood, CO
  • Locally sourced buffalo is grass fed and raised without hormones or antibiotics at Intermountain Bison in Swan Valley, ID

The Blue Lion Restaurant | 160 N Millward St. | Jackson, WY | 307-733-3912

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