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Grilled Endive Salad
Wood grilled Endive with candied black pepper pine nut brittle, bleu cheese and basil lemon vinaigrette.
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Halibut Forte
Lightly coated and pan seared until golden brown. Topped with a ragout of shrimp, crab, wild mushrooms and leeks. White wine butter sauce.
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Hunter's Grill
Double-bone Antelope chop, 4oz. Venison tenderloin with grilled wild boar sausage Served with red-currant veal reduction.
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Lobster Chimichanga
Lobster, sweet red pepper, basil, Monterey Jack and creamy Boursin cheeses wrapped in a crisp chipotle tortilla. Served with seasonal fruit salsa.
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Cowboy Cut Rib
Huge portion of well-trimmed, bone-in Rib-eye.
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