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Starters |
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Starters |
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460 Baguette 8 |
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Warmed, fresh local baguette,
scallion oil, whipped salted butter |
|
Babaganoush 16 |
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Fire roasted eggplant, parmesan
cheese, bona fortuna olive oil, fresh herbs, pine nuts |
|
French Onion Soup 12 |
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Caramelized onions, brandy, Swiss
cheese, crostini |
|
Stuffed Mushrooms 16 |
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Crab, cream cheese, courvoisier
stuffing |
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Gnudi 18 |
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Housemade ricotta pillows, Parmigiano
Reggiano, sage, balsamic, hazelnuts, brown butter |
|
Elk Meatballs 20 |
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Tomato, fresh herbs, parmesan,
garlic, grilled 460 baguette |
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Desserts |
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FOR EXAMPLE:
Russian cream
raspberries
tiramisu
mud pie
and nightly specials |
|
Grilled |
|
Grilled |
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All entrees come with a local
mixed green salad to start. |
|
Elk Tenderloin 54 |
|
Wild mushroom port sauce, mashed
potatoes, seasonal vegetable |
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Beef Tenderloin 52 gf |
|
Crab au bleu sauce, mashed potatoes,
seasonal vegetable. Sub truffle butter +6 |
|
New Zealand Rack of Lamb 68 |
|
Herb crusted, peppercorn rosemary
sauce, rosemary pave, carrot salad |
|
Pan Seared Duck Breast 42 gf |
|
Parsnip-Carrot puree, spiced grapes,
chambord cherry reduction |
| |
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Seared and Roasted |
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Seared and Roasted |
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All entrees come with a local
mixed green salad to start. |
|
Herb Crusted Halibut 49 |
|
Bok choy, chopped asparagus, stir
fried shitake mushrooms, toasted nut crumble |
|
Seared Scallops 54 gf |
|
Parsnip puree, pickled radish and
turnip, tarragon beurre blanc, crisp parsnip |
|
Roasted Salmon 44 gf |
|
Caramelized peaches, jalapenos,
almonds, basil, peach puree |
|
Idaho Trout 39 gf |
|
Fennel and lemon stuffed, brown
butter potatoes, lemon caper sauce |
|
Seafood Scampi 42 |
|
Linguine, lobster, shrimp, herbs,
garlic, tomatoes, white wine |
|
Cavatelli Pasta 28 vegan |
|
Pesto, local tomatoes, bona fortuna
olive oil, parmesan |
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Menu items and prices subject to change
without notice. |
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