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

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

Caesar Salad , Mixed Organic Greens Salad , Crisp Iceberg Wedge Salad

Homemade Tomato-Basil Bisque  

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


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

Butternut Squash Ravioli  Light but flavorful pistachio-basil sauce, freshly grated parmesan

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

Roasted Idaho Pork Tenderloin  An eight ounce boneless pork tenderloin, marinated in hoisin, soy and plum sauce, seared on the mesquite fire, then oven roasted, sliced into medallions, served with Yukon Gold garlic-mashed potatoes

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

Idaho Elk Stroganoff  With northwest, farm-raised, all-natural elk loin and a touch of elk sausage, this is a Sawtooth Club winter classic, made from a family heritage recipe