6oz Ahi coated with coffee cocoa rub and seared rare. Served with quinoa wild rice blend, fire grilled asparagus, red drop peppers and ponzu teriyaki drizzle.
Cajun Salmon & Shrimp
Blackened Atlantic Salmon topped with pan seared shrimp in Chef’s Cajun cream sauce. Served with roasted red mashed potatoes and fire grilled asparagus. (GF)
Crab Crusted Filet Medallions
Two local wagyu tenderloin medallions topped with Chef’s baked crab imperial. Served with hand cut wedges and fire grilled asparagus. (GF)
Double Cut Lamb
Two double cut lamb chops dusted in our herb seasoning and fire grilled to perfection. Served with demi glace, roasted red mashed potatoes and fire grilled asparagus.
Shareables
Grilled Lamb Pops
Three lamb chops rubbed with a mint-rosemary rub, prepared med-rare over a wood fired grill & drizzled with Chef’s pomegranate balsamic glaze. (GF)
Wagyu Slider
Local wagyu beef patties with cheddar, lettuce, tomato & house bun spread on toasted brioche buns.
Hand-cut Potato Wedges
Fresh wedges tossed in a blend of secret spices, served with beer cheese, fry sauce & ranch. (GF, V)
Herb-Smoked Lollipop Wings
Chef’s herb rub & lightly smoked lollipop wings. (GF)
Bavarian Pretzels
House baked Bavarian-style pretzels with beer cheese, stone ground mustard & hot honey. (V)
Spud Nachos
Our potato wedges tossed in a blend of secret spices, house beer cheese, pickled red onion, feta, pickled jalapeno, chives, fire roasted limes and chipotle sour cream.
Poutine Wedges
Our famous hand-cut wedges topped with fried garlic cheese curds, brown gravy, red Peruvian sweet peppers, chives, and shaved parmesan.
French Onion Dip
House made french onion dip served with crostini & fresh vegetables.
Honey Chicken Sliders
Crispy fried chicken dipped in honey jerk butter, served with bun spread and pickles on a brioche bun. Extra jerk butter served on the side.
Crab Cake
Hand-formed lump crab cake seared golden and crispy. Served with spicy remoulade and fresh lemon and topped with fresh herbs. (GF)
Boards
Carnivore
Three featured meats, fig jam, stone ground mustard, olives, candied walnuts, dried cranberries, pickles, and crostini.
Two featured meats, one featured cheese, fig jam, pickles, olives, dried cranberries, candied walnuts, stone ground mustard, and crostini.
The Big Board
Three featured meats, Three featured cheeses, fig jam, pickles, olives, dried cranberries, candied walnuts, stone ground mustard, and crostini.
Flatbreads
Chicken Bacon Ranch Flatbread
Oven roasted chicken, hickory smoked bacon, house ranch dressing, fire roasted tomatoes, fresh mozzarella, chaved parmesean & chives
Charcuterie Flatbread
Two featured meats, tomato base, topped with fresh mozzarella, & finished with fresh basil & grana cheese
Margherita Flatbread
Tomato base, topped with fresh mozzarella, & finished with fresh basil & grana cheese
Wild Mushroom Flatbread
Brie spread, local ground prime wagyu, a trio of balsamic marinated mushrooms, spinach dressed with chili oil, citrus & roasted peppers, crispy onion straws & drizzled with jerk honey butter. Extra jerk butter served on the side.
Desserts
Teton Mousse Cake
Delicate chocolate shell with caramelized hazelnut encasing a mountain of chocolate sponge cake, & mousse
Seasonal Cheesecake
Rich, decadent, locally made cheesecake by Paisley Cakes.
