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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
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