Selections – Steaks - First Courses - Desserts - Specialty Drinks

SIGNATURE SELECTIONS

AUSTRALIAN LAMB LOIN STRIP
Maytag Blue Cheese Sauce and Rosemary-Port Jus
Served over Mash du Jour
31

LINCOLN COUNTY ELK TENDERLOIN
Pan seared & served with a roasted Blackberry Apple,
on Savory Cornbread Pudding 
Blackberry-Cognac reduction
33

FIRE ROASTED ATLANTIC SALMON
 Fresh Salmon cured with Lemon-Dill & hot smoked over mesquite
Served on Savory Cornbread Pudding
28

JUNIPER BERRY CURED DOUBLE PORK CHOP
Served on Garlic Gnocchi with Mushroom Ragout and Cabernet reduction
30

SEARDED AHI TUNA STEAK
Fresh Ahi Tuna wrapped in Proschuitto
Served with a Red wine Butter Sauce over Pappardelle Pasta
28

JUMBO PACIFIC PRAWNS, SCAMPI STYLE
Flash seared in Butter & Extra Virgin Olive Oil with Garlic, Shallots, Capers
Oven Roasted Tomatoes and White Wine with a tangle of angel hair Pasta
32

CHILEAN SEA BASS
Cured with Rosemary & New Mexico Red Chile
On a bed of Corn Maqué Choux
Chile Vinaigrette
28

AUSTRALIAN ROCK LOBSTER TAIL 8oz
Steamed & served with drawn Butter and choice of Baked Potato,
Mash du Jour or Cornbread Pudding
Single – 35    Double – 60

GRILLED FREE RANGE CHICKEN SUPREME
On a bed of Herb & Spinach Gnocchi, Morel Mushrooms, & Prosciutto
 Madeira – Peppercorn cream reduction
24

 

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