Our entrées include a visit from our tableside salad chef or one of our signature soups.
Kobe Flat Iron
Idaho’s Snake River Farms American Kobe flat iron seared with peppercorn and rosemary and finished with brandied cherries. Presented alongside Idaho’s Ballard family farms sharp white cheddar potatoes au gratin and grilled fresh vegetables.
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.
Duck Two Ways
Pan seared breast over root vegetables and rendered
bacon, confit laced with huckleberry cabernet reduction. 28
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.
Diver Scallops & Prawns
Diver scallops and bacon wrapped prawns atop celery root
puree, fried tart apple and saffron caramel. 38
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 butter marinated and roasted lamb chops rested on rosemary mashed potatoes with 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.
Cider House Chicken
Tender chicken breast brined with white wine and cider, grilled and finished with bacon apple jam.
Thick cut, bone in steak nicely caramelized with rendered bacon, finished with a shallot apple cream sauce.
Fresh King Salmon
Fresh in season fillet pan seared finished with caper butter sauce.
A’ La Carte Sides
Fresh leaves sautéed with cream, garlic and aged parmesan finished with a crisp crust.
Grilled Fresh Vegetables
In season, simply prepared.
Crimini, oyster and shitake mushrooms sauteed with garlic shallot and fresh herbs dusted with 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.