DINNER

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

Starters & Small Plates

Artisan Bread Basket + Farm Butter

Arugula Salad

With roasted golden beets + crispy garbanzon's + gorgonzola + grapefruit vinaigrette (GF)

Hearts of Romaine

With grilled halloumi cheese + pickled apple + garlic balsamic vinaigrette

Shrimp & Grits

White grits + house pancetta + red sofrito sauce + white wine (GF)

Burrata

With grilled pear mostardo + roasted tomatoes + balsamic reduction

Shishito Peppers

With harissa aioli + seasame-soy sauce

Entrees

Pasta Special of the Day

Fresh local pasta special on the night

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

Grilled Duck Breast

With crispy roasted garlic pan sauce / peppercorn & tart cherry au jus (GF)

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”
Laurent-Perrier .375
Laurent-Perrier Brut La Cuvee t

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
Crux Porter
Veltins