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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
10.75
thai seafood fritters
lobster, crab and shrimp rolled into a thai style dumpling,
deep fried and served with a spicy soy sauce
14.00
caesar salad
6.75
french onion soup
au gratin
6.00 |
havarti en crôute
havarti cheese, spinach, and mushrooms wrapped in flaky puff
pastry and baked to a golden brown
9.00
seared fresh wasabi tuna fresh ahi
tuna seared rare, served sliced over seaweed salad
and finished with a sesame wasabi vinaigrette 15.25
stuffed mushrooms
six mushroom caps baked with a cream cheese, crab and
courvoisier stuffing
9.50 |
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seafood entrees |
nori crusted
tuna fresh ahi tuna,
encrusted with a mixture of nori, sesami seeds, orange zest
and spices, sauteed and served over spinach, finished with a
tropical soy glaze 36.00
green curry prawns
jumbo prawns simmered with tomatoes, snow peas, and cilantro
in a green curry sauce and served over
jasmine rice 28.00
lighter fare
choose from smaller portions of some of our favorites, salad a
la carte
grilled wild alaskan salmon fillet
served
with herb butter
25.00
chicken marsala
boneless chicken breast sautéed with mushrooms, garlic and
shallots, finished with fresh basil and marsala wine sauce
16.00 |
seafood from the wild alaskan salmon 32.00
ahi tuna 34.50 idaho rainbow
trout 23.50
choose from these sauces
ginger sesame glaze
sun dried tomato, basil and caper butter
blackened with cajun spices
stuffed
wild alaskan salmon
fresh alaskan king salmon filet, stuffed with a mixture of
goat cheese, artichoke hearts, sun dried tomatoes and fresh
basil, baked and finished with lemon chive butter
33.50
trout
grenoblaise
fresh idao trouty sauteed with tomatoes, mushrooms and
capers, finished with a white wine lemon butter sauce 25.00 |
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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
42.50
beef tenderloin pizziola
choice 8 oz. beef tenderloin, wrapped in bacon, seasoned
with an italian herb rub,
grilled to temperature and served
with a caper and sweet pepper tomato sauce
37.00
grilled beef tenderloin
wrapped in bacon and grilled to temperature
35.00
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mixed grille
grilled elk
tenderloin, served with a
wild mushroom port sauce along with a grilled half
rainbow trout
fillet finished with herb butter
43.00
asian barbequed
pork chop
16 oz pork chop, marinated and grilled, finished with a spicy asian barbecue sauce
27.00
beef tenderloin au bleu
beef tenderloin medallions finished
with a crab, artichoke heart and brandy bleu cheese cream sauce
33.00
grilled elk tenderloin
grilled to temperature, sliced and finished with a wild mushroom
port sauce
40.00 |
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poultry & pasta entrees |
risotto
florentine sauteed spinach, mushrooms, leeks and bacon
served in a creamy white wine risotto, finished with fresh
basil and asiago cheeses 18.50
with shrimp 24.00
with chicken 21.50
with tempeh 20.50
panang style organic chicken breast
grilled
boneless organic chicken served sliced over a sweet and
spicy red curry coconut sauce, served with mixed black thai
rice and bamboo rice
26.50 |
thai shrimp linquine
shrimp sautéed with artichoke hearts, red peppers, garlic and
ginger, tossed with linguine, a spicy thai curry sauce and fresh
cilantro
21.00
served vegetarian style with tempeh
18.00
chicken frangelico
breast of chicken encrusted toasted hazelnuts, sauteéd and topped with a frangelico-mandarin
orange cream sauce
19.00 |
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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 $16 to $43
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