Fresh boneless Idaho trout butterflied and offered with house tartar sauce or lemon crown. Served with creamy garlic scalloped potatoes.

Chef’s selection of various fresh seafood options.

16 oz heritage rib chop with bourbon black cherry sauce.

14 oz. lip off, aged, certified Angus, with Bordelaise served with creamy garlic scalloped potatoes, or French fries.

8 oz. aged and center-cut, certified Angus, served with a rich Bordelaise sauce, and creamy garlic scalloped potatoes or French fries.

Roasted with a persillade crust and rosemary red wine sauce, served with creamy garlic scalloped potatoes.

Roasted medium rare with chipotle lingonberry sauce and sweet potato puree.