Dinner Menu
Small Plates
Pizza
12” hand tossed, thin crust, daily special toppings
vegetarian option available
Escargot*
garlic herb butter, bacon pernod
Calamari
garlic, shallot, green onion, tomato,
red chili flakes, fresh herbs
Lamb Lollipops
mint pesto, crispy onions
Prime Rib Sandwich
pan au jus, horseradish sauce, homemade roll, frites
Gourmet Burger
half pound Snake River Farms all-natural American Kobe beef, lettuce, tomato, onions, pickle, homemade roll, frites
Soup & Greens
add to any entreé size salad
chicken* | chilled shrimp*
Homemade Soup
fresh daily
Classic Caesar
homemade croutons, shaved Parmesan
House Salad
tomato, cucumbers, carrots, parmesan, croutons,
balsamic vinaigrette
Butter Leaf Wedge
bacon, cherry tomatoes, crispy onions, gorgonzola dressing
Strawberry Spinach Salad*
mandarin oranges, almonds, feta, poppy seed basil vinaigrette
Full Plates
includes popovers and honey butter seasonal vegetables
Prime Rib*
aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes
12 oz.
Filet Mignon*
aged 45 days, char-grilled, herbed garlic butter, red wine bordelaise, whipped potatoes
8 oz.
Rack of Lamb
pan seared, red wine bordelaise, mint pesto, whipped potatoes
Wienerschnitzel
breaded veal cutlet, braised red cabbage, lingonberries, spaetzle
Roasted Natural Chicken*
citrus brown butter, roasted parmesan polenta
Fried Chicken
lightly breaded, whipped potatoes
Saffron Risotto
grilled summer vegetables, spinach, tomato, basil, sunflower seeds
Fresh Catch
Canadian Walleye
pretzel crusted, baby spinach, stone ground mustard sauce
Idaho Rainbow Trout
toasted pine nuts, capers, balsamic brown butter, basmati rice
Nightly Fish Special
ask your server
Alaskan King Crab Legs
16 oz.
Sides
vegetables | rice | nightly potato | frites
sautéed spinach
*Gluten free
Please ask your server for a children’s menu.
Menu and pricing subject to change. Consuming raw or undercooked meats, poultry or seafood may increase your risk of foodborne illness. A 20% gratuity is added to parties 8 or more. There is a corkage fee of $30, a salad split plate charge of $3 and an entrée split plate charge of $6.
Restaurant independently owned and operated by Bob and Jolie Dunn.
