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 14.00 *


Grilled Wasabi Elk

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


Stuffed Mushrooms

Mushroom caps baked with a crab, cream cheese and Courvoisier stuffing 14.00


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)  14.00


French Onion Soup

Our secret recipe topped with toasted baguette & melted cheeses 9.00

FROM THE SEA

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 Steelhead

fresh steelhead trout pan seared with house recipe lemon parsley oil and finished with fresh lemon (GF) 32.00


Maple Dill Glazed Salmon

fresh Norwegian salmon pan seared, topped with house prepared pure maple syrup and lemon dill glaze (GF) 42.00



Salt and Vinegar Halibut

fresh Alaskan halibut encrusted in salt and vinegar potato chips, pan fried to perfection and served with a house made tartar sauce (GF) 45.00


Fresh Seafood from the Grill GF

choose from these preparations:

sun dried tomato, basil and caper butter GF

pan blackened with Cajun spices GF


  • Alaskan halibut 43.00*
  • Norwegian salmon 37.00*
  •  Steelhead trout 32.00*
Entrees

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 Scottish steelhead trout with herb butter to any meat entrée 13.00 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 full rack (GF*) 60.00


Beef Tenderloin au Bleu

7 oz Our prime beef tenderloins sauteed and finished with a crab, artichoke heart and brandy bleu cheese cream sauce (GF*) 46.00


Buffalo Strip Loin with Huckleberries

10 oz buffalo strip loin, grilled to temperature and served with a local wild huckleberry cabernet sauce (GF) 50.00

grilled plain (GF*) 48.00


Buffalo de Burgo

10 oz buffalo strip loin sautéed to perfection and served with a white wine and butter garlic cream sauce (GF*) 50.00


Grilled Elk Tenderloin

7 oz elk tenderloin, grilled to temperature, served over a wild mushroom port sauce 45.00


Truffle Butter Beef Tenderloin

7 oz prime beef tenderloin, wrapped in bacon and grilled to temperature and topped with house made compound truffle butter (GF) 48.00

grilled plain 42.00*

Poultry, Pasta & Vegetarian

Gluten free pasta option available


Chicken Frangelico

Red Bird Farms chicken breast encrusted with hazelnuts, sautéed and topped with a Frangelico mandarin orange sauce 28.00


Green Curry Tempeh

sauteed tempeh served with jasmine rice in a spinach, tomato green curry coconut cream sauce (V/GF) 28.00


Marsala Florentine

cremini mushrooms, spinach, and linguine sauteed with garlic, shallot, and fresh herbs in a creamy house marsala sauce (V/GF*) 28.00

add Red Bird Farms chicken breast 8.00


Lobster and Shrimp Scampi

fresh shrimp, lobster and tomato in a lemon herb cream sauce, sautéed with white wine and garlic, tossed with linguine and topped with asiago (GF*) 42.00


V – Vegetarian

GF – Gluten Free

GF* – Gluten free available upon request

  • Red Bird Farms chicken is vegetarian fed, cage free, and raised without hormones or antibiotics in Englewood, CO
  • Buffalo is grass fed and raised without hormones or antibiotics at Prairie Harvest in Spearfish, SD

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

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