Dinner Menu

Dinner Menu

Small Plates

12” hand tossed, thin crust, daily special toppings
vegetarian option available

garlic herb butter, bacon pernod

garlic, shallot, green onion, tomato,
red chili flakes, fresh herbs

Lamb Lollipops
mint pesto, crispy onions

Prime Rib Sandwich
pan au jus, horseradish sauce, homemade roll, frites

Gourmet Burger
half pound Snake River Farms all-natural American Kobe beef, lettuce, tomato, onions, pickle, homemade roll, frites


Soup & Greens

add to any entreé size salad
chicken*  | chilled shrimp*

Homemade Soup
fresh daily

Classic Caesar
homemade croutons, shaved Parmesan

House Salad
tomato, cucumbers, carrots, parmesan, croutons,
balsamic vinaigrette

Butter Leaf Wedge
bacon, cherry tomatoes, crispy onions, gorgonzola dressing

Strawberry Spinach Salad*
mandarin oranges, almonds, feta, poppy seed basil vinaigrette


Full Plates

includes popovers and honey butter seasonal vegetables

Prime Rib*
aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes
12 oz.

Filet Mignon*
aged 45 days, char-grilled, herbed garlic butter, red wine bordelaise, whipped potatoes
8 oz.

Rack of Lamb
pan seared, red wine bordelaise, mint pesto, whipped potatoes

breaded veal cutlet, braised red cabbage, lingonberries, spaetzle

Roasted Natural Chicken*
citrus brown butter, roasted parmesan polenta

Fried Chicken
lightly breaded, whipped potatoes

Saffron Risotto
grilled summer vegetables, spinach, tomato, basil, sunflower seeds


Fresh Catch

Canadian Walleye
pretzel crusted, baby spinach, stone ground mustard sauce

Idaho Rainbow Trout
toasted pine nuts, capers, balsamic brown butter, basmati rice

Nightly Fish Special
ask your server

Alaskan King Crab Legs
16 oz.



vegetables | rice | nightly potato | frites
sautéed spinach

*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.