Olive oil, white wine, garlic, and herbs
Orange and lemon citrus, garlic and butter
Melted soft-ripened cheese, orange, and cherry
chutney, apples, and French bread
Crushed chickpeas, tahini, lemon, garlic with
pita bread and raw vegetables
Roasted red pepper coulis with rosette sauce
Spring mix, veggie garnish, citrus vinaigrette
Spring mix, beets, candied walnuts and craisins
With blue cheese crumbles, citrus vinaigrette
Crisp romaine, classic anchovy-based cæsar
dressing. House made Parmesan croutons
Large Dinner Salads
Italian vinaigrette, organic field greens, feta,
Kalamata olives, perronciini, red onion, cucumbers,
pickles beets, tomatoes, and garbanzo beans
Anchovy based creamy cæsar dressing, romaine lettuce, parmesan cheese and house-made croutons
Blue cheese dressing, orgnic field greens, dried
cranberries, candied walnuts, apple, red onion, and
blue cheese crumbles
Chicken 6, Shrimp 10
Toasted Baguette 3
Wild Rice 4
Seasonal Vegetables 6
Chilled Garden Vegetables 6
French Fries 5
Wilted Spinach 5
Red Bell Pepper Polenta Cake 6
Shittake Mushroom Risotta Cake 8
Penne pasta, fresh basil, pine nuts, sun-dried
tomatoes, garlic, cream, parmigiano cheese
Spaghetti with sautéed shrimp, lobster velouté,
cherry tomatoes, asparagus, and spinach
Pasta filled with fresh pear and ricotta cheese,
Sage infused butter, and sliced almonds
Spaghetti with house made tomato marinara
Chicken 6, Meatballs 8, Shrimp 10
Rocky Mountain trout filet, pepita encrusted, lightly
grilled. Wild and brown rice, field greens and berries
Slowly braised Australian lamb shank, finished with house-made mushroom bordelaise. Served with fingerling potatoes and seasonal vegetables.
Elk, buffalo, and beef, with red peppers and onions
roasted fingerling potatoes, pan gravy, red pepper
relish, with seasonal vegetables
Blackened ahi tuna steak, pan-seared rare, shiitake
mushroom parmesan risotto cake, avocado mango
salsa, with seasonal vegetables
Natural chicken breast, fresh avocado and mango
salsa, with wild rice and seasonal vegetables
Tender boneless ribs, smoky barbeque sauce,
fingerling potatoes, seasonal vegetables
Pan-seared medium rare with roasted potatoes and
Seasonal vegetables. Prickly pear gastrique
Sautéed mushrooms, red bell peppers and spinach, wild
rice and seasonal vegetables. Basil infused olive oil
Grilled polenta cake topped with sautéed vegetable
ribbons and finished with red pepper coulis and
tomatillo purée. Seasonal vegetables
gf = gluten free v = vegetarian ve = vegan
Consuming raw or undercooked meats, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness. Not all ingredients are listed in the description.
20% gratuity will be added to all split checks and groups with 6 or more guests. A customary 18% service charge is not included but may be added for your convenience.
Dinners are available daily starting at 5 pm.
Breakfast will be available daily from 7 am until 10 am, April through October 23rd.
Reservations are for inside tables only. Walk-Ins are always welcome.
Patio dining is available only on a first-come, first-served basis, weather permitting.
Hotel guests will receive a 10% discount on breakfast and dinner services.