Appetizers, Small Plates, Salad, Soup

Seared Ahi Tuna  Sashimi-grade ahi, seared rare, ginger-soy-wasabi aioli 

Green Bean Fries  Lightly battered, sesame-wasabi dipping sauce 

Fresh Steamer Clams  Broth of butter, white wine, garlic and herbs, served with

Bigwood Bakery sourdough baguette 

Vegetarian Spring Rolls  Flash-fried, sweet-chili and garlic sauce

Mesquite-Grilled Lollipop Lamb Chops  House-made mint sauce, cabernet demi-glace 

Fire-Grilled Artichoke  With smoked red pepper aioli

Caesar SaladMixed Organic Greens Salad or a Crisp Iceberg Wedge Salad

Organic Idaho Arugula Salad  Grape tomatoes, toasted pine nuts, shaved parmesan, lemon-thyme vinaigrette    

Homemade Tomato-Basil Bisque  

 

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

Entrees

Mesquite Ribeye Steak  Northwest grown, grass-fed, ‘Double R Ranches’ beef, specially-aged, 12-ounce cut, house-seasonings, mesquite fire-grilled, with baked Idaho potato

Filet Mignon  Northwest grown, grass-fed, ‘Double R Ranches’ beef, 8-ounce cut, mesquite Fire-grilled, cabernet demi-glace, with baked Idaho potato 

Idaho Ruby Red Trout  A boneless filet, apple-wood grilled, brushed with house-smoked roasted red pepper butter, served with wild rice pilaf 

Grilled Idaho Pork Chop  A 10-ounce bone-in loin chop, proprietary dry rub, apple-wood fire grilled, served with Yukon Gold garlic-mashed potatoes Raised hormone and antibiotic free from southern Idaho’s ‘Salmon Creek Farms’

Mesquite Rack Of Lamb  Marinated, seared over the mesquite fire, then oven roasted, served with house-made mint sauce, cabernet demi-glace and baked Idaho potato 

Chicken Senegalese  Sautéed ‘Red Bird Farms’ free range breast, light cream sauce of curry, fresh apples, shallots and apple brandy, with wild rice pilaf 

Breast Of Duck  All-natural ‘Maple Leaf Farms’ boneless breast, grilled over our apple-wood fire, served with sundried cherry-balsamic sauce, wild rice pilaf 

Roasted Free Range Chicken  From ‘Redbird Farms’, hormone & antibiotic free, seasoned with lemon, garlic and herbs, served with pan juices and Yukon Gold mashed potatoes

BBQ Baby Back Ribs  A one pound rack, proprietary dry rub, slow-cooked, then seared on the mesquite fire, brushed with house-made barbeque sauce, served with Yukon Gold garlic-mashed potatoes             

Idaho Elk Stroganoff  A Ketchum winter classic, made from a family heritage recipe              

Pasta Giardino  Rigatoni with roasted red & yellow tomatoes, organic arugula, artichoke heart, buffalo mozzarella, fresh parmesan.  Add mesquite-grilled free range chicken             

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