[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_column_text]<\/p>\n
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Pizza<\/strong> Escargot*<\/strong> Calamari<\/strong> Lamb Lollipops<\/strong> Sesame Tuna*<\/strong> Prime Rib Sandwich<\/strong> Gourmet Burger<\/strong> <\/p>\n add to any entre\u00e9 size salad Homemade Soup<\/strong> Caesar<\/strong> Little Gem Wedge*<\/strong> Organic Beet Salad*<\/strong> <\/p>\n includes popovers and honey butter seasonal vegetables Prime Rib*<\/strong> Filet Mignon*<\/strong> Rack of Lamb<\/strong> Wienerschnitzel<\/strong> Roasted Natural Chicken*<\/strong> Fried Chicken <\/strong> Saffron Risotto<\/strong> <\/p>\n Canadian Walleye<\/strong> Idaho Rainbow Trout<\/strong> Alaskan King Crab Legs <\/p>\n vegetables | rice | nightly potato | frites 5 *Gluten free<\/p>\n Please ask your server for a children\u2019s menu.<\/p>\n 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 entr\u00e9e split plate charge of $6.<\/p>\n Restaurant independently owned and operated by Bob and Jolie Dunn.[\/vc_column_text][vc_separator type=”transparent” up=”20″ down=”20″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_column_text] Dinner Menu Small Plates Pizza 12\u201d 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…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"\n
\n12\u201d hand tossed, thin crust, daily special toppings
\nvegetarian option available
\n19.5<\/p>\n
\ngarlic herb butter, bacon pernod
\n14.5<\/p>\n
\ngarlic, shallot, green onion, tomato,
\nred chili flakes, fresh herbs
\n14.5<\/p>\n
\nmint pesto, crispy onions
\n19.5<\/p>\n
\nseared yellowfin, seaweed salad, wasabi aioli, ponzu reduction
\n16<\/p>\n
\npan au jus, horseradish sauce, homemade roll, frites
\n20.5<\/p>\n
\nhalf pound Snake River Farms all-natural American Kobe beef, lettuce, tomato, onions, pickle, homemade roll, frites
\n17.5<\/p>\nSoup & Greens<\/h3>\n
\nchicken* 8 | tuna* 12
\n<\/em><\/p>\n
\nfresh daily
\n6<\/p>\n
\nhomemade croutons, shaved Parmesan
\n8.5<\/p>\n
\nbacon, tomatoes, radishes,\u00a0blue cheese dressing
\n10.5<\/p>\n
\narugula, dried cherries, feta, toasted pistachios, sherry honey vinaigrette
\n12.5<\/p>\nFull Plates<\/h3>\n
\nadd crab leg to any entr\u00e9e 34<\/em><\/p>\n
\nslow roasted, pan au jus, horseradish sauce, whipped potatoes
\n11 oz. 32<\/p>\n
\nchar-grilled, herbed garlic butter, red wine demi, whipped potatoes
\n7 oz. 36.5<\/p>\n
\npan seared, herbed red wine demi, mint pesto, whipped potatoes
\n34<\/p>\n
\nbreaded veal cutlet, braised red cabbage, lingonberries, spaetzle
\n32.5<\/p>\n
\ncitrus brown butter, crispy polenta
\n26<\/p>\n
\nlightly breaded, whipped potatoes
\npetite order (white or dark)<\/em> 18 | full order 24<\/p>\n
\ngrilled summer vegetables, spinach, tomato, basil, sunflower seeds
\n21<\/p>\nFresh Catch<\/h3>\n
\npretzel crusted, baby spinach, stone ground mustard sauce
\n29.5<\/p>\n
\ntoasted pine nuts, capers, balsamic brown butter, basmati rice
\n26.5<\/p>\n
\n<\/strong>16 oz. 58<\/p>\nSides<\/h3>\n
\nsalad 6
\nsaut\u00e9ed spinach 8<\/p>\n