Appetizers, Small Plates, Salad, Soup

Seared Ahi Tuna Sashimi-grade ahi, seared rare, ginger-soy-wasabi aioli | 14

Mesquite Grilled Artichoke Brushed with herb-infused olive oil, seared on the mesquite fire, served with roasted red pepper aioli | 9 [as available]

Santa Fe Scampi One dozen medium prawns, sautéed with olive oil, butter, cilantro, lime, garlic, tomato and our own Santa Fe Spice blend for a wonderful southwestern flair | 12

Fresh Steamer Clams Broth of butter, white wine, garlic and herbs, served with Bigwood Bakery sourdough baguette | 15 [as available]

Vegetarian Spring Rolls Flash-fried, sweet-chili and garlic sauce | 9

Caesar Salad or Mixed Organic Greens Salad | 7 Crisp Iceberg Wedge Salad | 8

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

Entrees

Mesquite Ribeye Steak Northwest grown, grass-fed, ‘Double R Ranches’ all natural beef, specially-aged, 12-ounce cut, house-seasonings, mesquite fire-grilled, with baked Idaho potato | 35

Filet Mignon Northwest grown, grass-fed, ‘Double R Ranches’ beef, 8-ounce cut, mesquite Fire-grilled, cabernet demi-glace, with baked Idaho potato | 36

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 | 24

Fresh Idaho Ruby Red Trout A boneless filet, apple-wood grilled, brushed with house-smoked roasted red pepper butter, served with wild rice pilaf | 26

Fresh Steelhead Salmon A boneless filet, pan-broiled with butter, white wine, garlic and herbs, finished with a savory garlic-leek sauce, served with wild rice pilaf | 27

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 | 35

Chicken Senegalese Sautéed ‘Red Bird Farms’ all natural, free range breast, light cream sauce of curry, fresh apples, shallots and apple brandy, with wild rice pilaf | 27

Wood-Grilled Breast Of Duck All-natural ‘Maple Leaf Farms’ boneless breast, grilled over our mesquite fire served with sundried cherry-balsamic reduction, wild rice pilaf | 27

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, Yukon Gold, garlic-mashed potatoes | 24

New Orleans-Style Shellfish Pasta Scallops, prawns, andouille sausage, Cajun seasonings, tossed with linguine and grated parmesan | 25

Butternut Squash Ravioli With a delicious pistachio-basil sauce, freshly grated parmesan | 19