Starters

caesar salad
5.00

french onion soup au gratin
5.50

havarti en croute
havarti cheese, spinach and mushrooms wrapped in flaky puff pastry and baked
to a golden brown
7.00

oysters on the half shell
a half dozen oysters laced with a creamy mixture of spinach, bacon, mushrooms
and bleu cheese, topped with asiago cheese and broiled
12.50

stuffed mushrooms
mushroom caps baked with a cream cheese, crab and courvoisier stuffing
7.00

thai seafood fritters
lobster, crab and shrimp rolled into a thai style dumplings, deep fried and served with a spicy soy sauce
12.50

santa fe duck cakes
duck, red pepper, onion and southwestern spices, rolled in bread crumbs and sautéed until golden brown, served with chipotle mayonnaise
9.00

lighter fare
smaller portions of some of our favorites, salad a la carte

chicken marsala
sautéed chicken breast with mushrooms, garlic and shallots, finished with a fresh
basil and marsala wine sauce
13.00

grilled atlantic salmon fillet
Served with herb butter
14.00

meat entrees
all dinners include homemade bread, dinner salad,
starch portion and our vegetable du jour

roast rack of lamb
new Zealand lamb rubbed with Dijon mustard, rolled in seasoned bread crumbs
and baked, served sliced with peppercorn rosemary cream sauce and
jalapeno mint sauce
30.00

tournedos au bleu
sautéed beef tenderloin medallions finished with a crab, artichoke heart and brandy
bleu cheese cream sauce
30.00

asian barbequed pork chop
16 oz. porterhouse pork chop, marinated and grilled, finished with a spicy asian
barbeque sauce
24.00

grilled elk tenderloin
grilled to temperature, sliced and finished with a brandy green peppercorn sauce
29.00

mixed grille
grilled tenderloin of elk served with a brandy green peppercorn sauce along with
a grilled half rainbow trout filet, finished with herb butter
30.00

cajun beef tenderloin
choice 8 oz. beef tenderloin, wrapped in bacon and coated with a cajun spice rub, grilled to temperature and served over a raspberry cabernet sauce
33.00

grilled beef tenderloin
wrapped in bacon and grilled to temperature
32.00

poultry entrée

chicken frangelico
breast of chicken encrusted with toasted hazelnuts, sautéed and topped with a frangelico mandarin orange cream sauce
17.00

seafood entrees

stuffed salmon
stuffed with a mixture of goat cheese, artichoke hearts, sun dried tomatoes
and basil, baked and finished with lemon chive butter
21.00

trout mediterranean
boneless rainbow trout fillet sautéed with hearts of palm, sun-dried tomatoes and fresh basil, finished with a white wine cream sauce
19.50

nori crusted tuna
rolled in a mixture of nori, sesame seeds, orange zest and spices, finished with a tropical soy glaze and served over sautéed spinach
30.00

thai risotto
your choice of lobster or shrimp, simmered with snow peas and red peppers in a red
curry coconut cream sauce, finished with fresh herbs and served over an arborio
and black thai rice risotto
prepared with lobster 30.00
prepared with shrimp 21.00

green curry shrimp
jumbo shrimp sautéed with tomatoes and snow peas, finished with cilantro and a green curry sauce and served over jasmine rice
24.00

seafood from the grill

atlantic salmon 19.50
ahi tuna 29.00
idaho rainbow trout 18.50
please choose from the following three sauces:
herb butter, pan blackened with cajun spices, mango pineapple curry glaze

pasta entrees

chicken florentine
smoked chicken breast sautéed with spinach, mushrooms, tomatoes, and toasted pine nuts, tossed with asiago cheese and bow tie pasta
20.00
Vegetarian style, with tempeh
15.50

thai shrimp linguine
shrimp sautéed with artichoke hearts, red peppers, garlic and ginger, tossed with
linguine and finished with fresh cilantro and a spicy thai curry sauce
19.00