DINNER

(Serving dinner Wednesday through Sunday 5:30–Close)

Starters & Small Plates

Artisan Bread Basket + Farm Butter

Butter Lettuce Salad

With pepitas + pomegranate + gorgonzola + strawberry vinaigrette

Hearts of Romaine

With grilled halloumi cheese + pickled apple + garlic balsamic vinaigrette

BBQ Patagonia Shrimp

With avocado + heirloom tomato + cucumber + preserved lemon

Burrata

With grilled peach mostardo + heirloom tomatoes + balsamic reduction

Mac & Cheese

With lacinato kale + garlic + gruyere

Entrees

Lava Lake Lamb Kababs

With saffron rice + lacinato kale salad + fresh fig compote

Idaho Trout

Encrusted with pine nut & parmesan + fresh veggies + red chimichurri sauce

Organic Elk Meatballs

With parmesan polenta + tomato ragout

Petite Top Sirloin

Served with creamy sweet potato puree + sage butter + medley of wild mushrooms

Seared Wild Salmon

Served with crispy fingerlings + cauliflower + harissa

Crispy Tempura Cod

With citrus crema + charred lemon sauce + roasted baby potatoes

Local Elk Striploin

With coffee & chile rub + cabbage slaw + sweet pepper + hazelnut

Vegetarian / Vegan Plate

Quinoa tabbouleh + grilled fennel + cauliflower + wild mushrooms + seasonal legumes

Sides

Creamy Polenta

Crispy Fingerling Potatoes

Sauteéd Wild Mushroooms

BEVERAGES

Bubbles

Adami “Dei Casel”
Billecart-Salmon Brut Reserve
Chialri “Blanc de Blancs”
LP .375
Lp Brut La Cuvee

White Wine

Alois Lageder Chardonnay
Alois Lageder Pinot Bianco
Antinori Cervaro
Inama “Vin Soave”
Marchesi di Gresy “Sauvignon”
Santantonio Scaia
Scaia Bianca
Shaya Verdejo

Red Wine

Laya
Albacea “Jumilla”
Entre Suelos “Tempranillo”
Seven Hills WW Merlot
Ramey Napa Cabernet
Inama Carmenere “PIU”
Sleight of Hand “Conjurer”
Gaya Promis
Montmirail Gigondas

Beer

Ballast Point Sulpin
Crux Pilsner
Chimay Blue
Melvin IPA
Melvin Hubert
Payette Mutton Buster