Appetizers, Small Plates, Salad, Soup

Mesquite Grilled Artichoke served with smoked red pepper aioli (as available)

Northwest Steamer Clams
one pound, broth of butter, white wine, garlic and herbs, served with sliced baguette

Caesar Salad with Grilled Chicken

Seared Ahi Tuna
sashimi-grade ahi, seared rare, ginger-soy-wasabi dipping sauce

Santa Fe Scampi
one dozen medium prawns, sautéed with olive oil, butter, tequila, lime, southwestern spices, tomato and garlic

Classic Caesar Salad or Mixed Organic Greens Salad

Homemade Tomato-Basil Bisque

Voted “The Valley’s Best Overall Restaurant” for 5 consecutive years.

Entrees

Mesquite Ribeye Steak
northwest grown, grass fed beef, 12 ounce cut, brushed with a port-mushroom reduction, with a baked potato

Filet Mignon
northwest grown, grass fed beef, 8 ounce cut, mesquite fire, cabernet demi-glace, with a baked potato

Clear Springs Natural Idaho Rainbow Trout
a boneless filet, apple-wood grilled, brushed with a house smoked red pepper butter, served with wild rice pilaf

Rack of Lamb
marinated, seared over a mesquite fire, then oven roasted, served with house made mint sauce, lamb jus and baked potato

Salmon Creek Farms Pork Chop
a 10 ounce bone-in loin chop, proprietary dry rub, mesquite grilled, homemade apple sauce, garlic-smashed potatoes. Raised hormone and antibiotic free right here in Idaho

Chicken Senegalese
sautéed free-range chicken breast, light cream sauce of curry, fresh apples, shallots and apple brandy, with wild rice pilaf

Roasted Free Range Chicken
seasoned with lemon, garlic and fresh herbs, served with pan juices and garlic smashed potatoes

BBQ Baby Back Ribs
a one pound rack, proprietary dry rub, mesquite fire, house-made BBQ sauce with garlic smashed potatoes

Butternut Squash Ravioli
tossed with a light and flavorful pistachio basil sauce

New Orleans-Style Shellfish Pasta
scallops, prawns, andouille sausage, Cajun seasonings, tossed with linguine and grated parmesan