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Menu
serving creative cuisine in an elegant but casual atmosphere
patio dining during summer
the following is a sample menu and is subject to change
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starters |
santa fe duck cakes
duck, red peppers, and onions combined with southwestern herbs
and spices, rolled in bread crumbs and sautéed until golden brown,
served with chipotle mayonnaise
10.00
thai seafood fritters
lobster, crab and shrimp rolled into a thai style dumpling,
deep fried and served with a spicy soy sauce
13.00
caesar salad
6.50
french onion soup
au gratin
5.75 |
havarti en crôute
havarti cheese, spinach, and mushrooms wrapped in flaky puff
pastry and baked to a golden brown
8.00
seared fresh wasabi tuna fresh ahi
tuna seared rare, served sliced over seaweed salad
and finished with a sesame wasabi vinaigrette 13.50
stuffed mushrooms
six mushroom caps baked with a cream cheese, crab and
courvoisier stuffing
8.50 |
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seafood entrees |
pan seared sea scallops
fresh junbo diver scallops, pan seared, served over a
sun dried tomato, fresh mozzarella and basil pesto and
finished with a basil and roasted garlic infused olive oil
30.00
lighter fare
choose from smaller portions of some of our favorites, salad a
la carte
grilled fresh atlantic salmon fillet
served
with herb butter
18.00
chicken marsala
boneless chicken breast sautéed with mushrooms, garlic and
shallots, finished with fresh basil and marsala wine sauce
15.00 |
seafood from the grill
idaho rainbow trout 20.00 fresh atlantic salmon 23.00
ahi tuna 31.00
choose from these sauces
mango pineapple curry glaze
sun dried tomato, basil and caper butter
blackened with cajun spices
stuffed
fresh atlantic salmon
stuffed with a mixture of goat
cheese, artichoke hearts, sun dried tomatoes and basil,
baked and finished with lemon chive butter
24.50
soy
glazed ahi tuna fresh ahi tuna pan
seared, served over sauteed spinach and
finished with a citrus soy glaze 32.00
green curry prawns
jumbo prawns simmered with tomatoes, snow peas, and cilantro
in a green curry sauce and served over
jasmine rice 26.00 |
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meat entrees |
roast rack of lamb
new zealand lamb rubbed with dijon mustard,
seasoned with bread crumbs and baked, served sliced with a
peppercorn-rosemary cream sauce and jalapeño mint sauce
33.00
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
34.00
grilled beef tenderloin
wrapped in bacon and grilled to temperature
33.00
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mixed grille
tenderloin of elk grilled to temperature and served with a
wild mushroom port sauce along with a grilled half
rainbow trout
fillet finished with herb butter
35.00
asian barbequed
pork chop
16 oz pork chop, marinated and grilled, finished with a spicy asian barbecue sauce
25.00
beef tenderloin au bleu
beef tenderloin medallions finished
with a crab, artichoke heart and brandy bleu cheese cream sauce
31.00
grilled elk tenderloin
grilled to temperature, sliced and finished with a wild mushroom
port sauce
32.50 |
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poultry, risottio & pasta entrees |
risotto florentine
sauteed spinach, mushrooms and tomatoes in a white wine
cream risotto, finished with fresh basil and asiago cheese
with
shrimp 22.00
with tofu 18.00
pan roasted organic chicken breast
boneless organic chicken breast pan roasted in a tomato,
olive and caper sauce, finished with fresh basil and served
over creamy polenta
25.00 |
thai shrimp linquine
shrimp sautéed with artichoke hearts, red peppers, garlic and
ginger, finished with a spicy thai curry sauce, fresh cilantro,
and tossed with linguine
20.00
served vegetarian style with tempeh 16.50
chicken frangelico
breast of chicken encrusted toasted hazelnuts, sauteéd and topped with a frangelico-mandarin
orange cream sauce
18.00 |
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desserts |
russian cream and raspberries,
tiramisu, mud pie,
and nightly
specials |
Open 7 days a week
Reservations accepted • 733-3912
160 N. Millward St.
Prices range from $15 to $35
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