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 *
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 *
Mushroom caps baked with a crab, cream cheese and Courvoisier stuffing 14.00
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
Our secret recipe topped with toasted baguette & melted cheeses 9.00
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
fresh steelhead trout pan seared with house recipe lemon parsley oil and finished with fresh lemon (GF) 32.00
fresh Norwegian salmon pan seared, topped with house prepared pure maple syrup and lemon dill glaze (GF) 42.00
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
choose from these preparations:
sun dried tomato, basil and caper butter GF
pan blackened with Cajun spices GF
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
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
7 oz Our prime beef tenderloins sauteed and finished with a crab, artichoke heart and brandy bleu cheese cream sauce (GF*) 46.00
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
10 oz buffalo strip loin sautéed to perfection and served with a white wine and butter garlic cream sauce (GF*) 50.00
7 oz elk tenderloin, grilled to temperature, served over a wild mushroom port sauce 45.00
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*
Gluten free pasta option available
Red Bird Farms chicken breast encrusted with hazelnuts, sautéed and topped with a Frangelico mandarin orange sauce 28.00
sauteed tempeh served with jasmine rice in a spinach, tomato green curry coconut cream sauce (V/GF) 28.00
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
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