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

Fire-Grilled Artichoke  With smoked red pepper aioli

Burrata Caprese Salad  Vine-ripened tomatoes, burrata style mozzarella, organic greens, basil, garlic-infused olive oil, balsamic reduction

Caesar Salad , Mixed Organic Greens Salad , 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 beef, specially-aged, 12-ounce cut, house-seasonings, mesquite fire-grilled, with baked Idaho potato

Filet Mignon  Northwest grown, grass-fed beef, an 8-ounce cut, mesquite fire-grilled, cabernet demi-glace, with baked Idaho potato

Kobe Beef Meatloaf  Made with Idaho-grown ‘Snake River Farms’ American Kobe Beef and a touch of Italian sausage, finished with our signature port-mushroom-garlic sauce, with Yukon Gold garlic-mashed potatoes

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

Wild Alaskan Salmon  Sustainably harvested from the waters of Bristol Bay, grilled on our applewood fire, finished with a light and flavorful garlic-leek sauce, served with wild rice pilaf

Grilled Idaho Pork Chop  A 10-ounce bone-in loin chop, proprietary dry rub, mesquite grilled, brushed on the fire with savory apple-shallot butter, 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

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

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

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