Dinner Menu
Small Plates
Pizza
12” hand tossed, thin crust, daily special toppings
vegetarian option available
19.5
Escargot*
garlic herb butter, bacon pernod
14.5
Calamari
garlic, shallot, green onion, tomato,
red chili flakes, fresh herbs
14.5
Lamb Lollipops
mint pesto, crispy onions
19.5
Sesame Tuna*
seared yellowfin, seaweed salad, wasabi aioli, ponzu reduction
16
Prime Rib Sandwich
pan au jus, horseradish sauce, homemade roll, frites
20.5
Gourmet Burger
half pound Snake River Farms all-natural American Kobe beef, lettuce, tomato, onions, pickle, homemade roll, frites
17.5
Soup & Greens
add to any entreé size salad
chicken* 8 | tuna* 12
Homemade Soup
fresh daily
6
Caesar
homemade croutons, shaved Parmesan
8.5
Little Gem Wedge*
bacon, tomatoes, radishes, blue cheese dressing
10.5
Organic Beet Salad*
arugula, dried cherries, feta, toasted pistachios, sherry honey vinaigrette
12.5
Full Plates
includes popovers and honey butter seasonal vegetables
add crab leg to any entrée 34
Prime Rib*
slow roasted, pan au jus, horseradish sauce, whipped potatoes
11 oz. 32
Filet Mignon*
char-grilled, herbed garlic butter, red wine demi, whipped potatoes
7 oz. 36.5
Rack of Lamb
pan seared, herbed red wine demi, mint pesto, whipped potatoes
34
Wienerschnitzel
breaded veal cutlet, braised red cabbage, lingonberries, spaetzle
32.5
Roasted Natural Chicken*
citrus brown butter, crispy polenta
26
Fried Chicken
lightly breaded, whipped potatoes
petite order (white or dark) 18 | full order 24
Saffron Risotto
grilled summer vegetables, spinach, tomato, basil, sunflower seeds
21
Fresh Catch
Canadian Walleye
pretzel crusted, baby spinach, stone ground mustard sauce
29.5
Idaho Rainbow Trout
toasted pine nuts, capers, balsamic brown butter, basmati rice
26.5
Alaskan King Crab Legs
16 oz. 58
Sides
vegetables | rice | nightly potato | frites 5
salad 6
sautéed spinach 8
*Gluten free
Please ask your server for a children’s menu.
Menu and pricing subject to change. Consuming raw or undercooked meats, poultry or seafood may increase your risk of foodborne illness. A 20% gratuity is added to parties 8 or more. There is a corkage fee of $30, a salad split plate charge of $3 and an entrée split plate charge of $6.
Restaurant independently owned and operated by Bob and Jolie Dunn.
