Our entrées include a visit from our tableside salad chef or one of our signature soups.
Beef tenderloin seasoned with a porcini salt and pepper topped with mushroom duxelle enrobed in delicate phyllo baked to medium rare and rested over wild mushrooms and demi-glace.
Herb Crusted Duck
Pan seared duck breast rubbed with fresh herbs sliced thin and set atop fingerling potatoes, garnished with a berry balsamic reduction.
Pan seared in butter, bacon and garlic, Rosemary Yukon Gold whipped potatoes, grilled vegetable, and finished with a pan sauce. Chef recommends rare to medium rare.
Beef Short Ribs Bourguignon
Prime grade boneless short ribs braised in burgundy then slowly roasted in veal stock, presented with Whipped Yukon Gold potatoes and grilled rainbow carrots, finished with demi-glace.
Scallop and Lobster Papardelle
Colossal sea scallops and langostines steeped in a creamy sundried tomato alfredo with thick cut pasta ribbons and aged Parmesan cheese.
Pan seared fillet of halibut finished with sautéed diver scallop, and Dungeness crab béarnaise. Paired with fingerling potatoes, olive oil poached tomatoes, melted leeks.
One half natural chicken oven roasted under the weight of a brick, with whole grain mustard pan sauce, Yukon Gold whipped potatoes, and grilled fresh vegetables.
Colorado Lamb Chop
Herb braised lamb chop rested on rosemary mashed potatoes and grilled rainbow carrots. Finished with a balsamic reduction.
Fixed Price Menu
Each entrée includes a visit from our tableside salad chef or one of our signature soups, fresh baked rolls, roasted garlic whipped potatoes, and grilled vegetable, as well as an Idaho huckleberry cobbler for dessert.
New York Steak
Hand cut ten ounce Certified Angus Beef® strip steak seasoned with kosher salt and cracked pepper.
Wild Mexican prawns sautéed in chardonnay, garlic, shallot, grape tomato, chili flake and butter.
Thick cut, bone in steak nicely caramelized with rendered bacon, finished with a shallot apple cream sauce.
Wild Alaskan Salmon
Fillet grilled then baked to perfection with a hazelnut and basil pesto.
A’ La Carte Sides
Rainbow Carrots and Broccolini
Sautéed in butter with garlic, fresh rosemary and fresh thyme.
Roasted Root Vegetables
Assorted root vegetables with fresh herbs in a rich demi-glace.
Fresh leaves sautéed with cream, garlic and aged parmesan finished with a crisp crust.
Grilled Fresh Vegetables
In season, simply prepared.
Roasted Wild Mushrooms
Mushrooms oven roasted with Port wine and Grana Padano cheese.
Gemelli pasta in an indulgent sauce of sharp cheddar, crisp bacon and cream finished with a broiled crumb crust.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.