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Sashimi-grade ahi tuna, slightly-spicy dry rub, seared-rare, thinly-sliced,
ginger-soy-sesame sauce

Also available as a salad, with sesame-soy-ginger vinaigrette | 15

With anchovy filets added | 8

Cup 5 | Bowl 6

Lightly battered, flash-fried, served with roasted red pepper aioli

With bacon crumbles, onion crisps, and house-made bleu cheese dressing

Made with northwest-grown American Kobe Beef and a touch of Italian sausage,
finished with our signature mushroom sauce

With scallops, prawns, clams, mussels, garlic, roma tomato, basil, olive oil
and white wine, tossed with linguine and freshly grated reggiano cheese

Tossed with a light and flavorful pistachio-basil sauce

Snow peas, asparagus, broccolini, mushrooms, sweet peppers, cilantro and rice noodles, in a savory, slightly-spicy Asian broth

Add beef, chicken or shrimp | 20

Northwest-grown, grass-fed beef, specially aged, well marbled, proprietary dry-rub, slow roasted, served with creamy horseradish sauce. Cooked fresh nightly, served for as long as it lasts!

twelve ounce 34 | sixteen ounce 39 

An 8-ounce cut, lightly seasoned, char-broiled and brushed with smoked chipotle butter

A 10-ounce bone-in loin chop, proprietary dry rub, served with homemade apple sauce. Raised hormone and antibiotic free, right here in the Magic Valley

Flown in fresh, a boneless filet, pan-broiled, brushed with fresh lemon, garlic and dill

Two all-natural, partially-boned quail, grilled and basted with a honey-bourbon-jalapeno glaze. Our award-winning recipe

Northwest-grown, grass-fed beef, specially-aged, a twelve-ounce cut, fire-grilled, finished with our signature port-mushroom-garlic reduction

Specially-aged, hand cut at eight-ounces, fire-grilled, finished with red wine demi-glace

Slow-cooked, basted with house-made barbeque sauce, a full one-pound rack

Boneless filet, pan-broiled, basted with house-smoked red pepper butter.
Sustainably farm raised, hormone & antibiotic free in pure spring water, along Idaho’s Snake River

Partially-boned ‘Red Bird Farms’ free-range chicken, sautéed in a light cream sauce of mild curry, garlic, shallots, fresh apple and brandy, served on a bed of jasmine coconut rice

Half-pound special-grind beef patty, melted cheddar, lettuce, tomato, onion, on a toasted bun

Aged pastrami, sauerkraut, caramelized onions, melted Swiss cheese and thousand island dressing on toasted rye

Specially marinated, thinly sliced, grilled with caramelized onions,
melted cheddar, lettuce, tomato and red pepper aioli, served on a toasted hoagie roll

With lettuce, tomato, onion, red pepper aioli, melted provolone,
served on a toasted bun

With grilled Ortega chili, melted pepper jack cheese, toasted bun

Crisp cabbage, onion, cilantro, mango salsa, Cabo sauce, tortilla chips

Cup 5 | Bowl 6 | Soup & Salad Combo 8

Roasted turkey, bacon, ham, cheddar, lettuce, tomato, onion, mayo on toasted sourdough

Northwest-grown, thinly-sliced prime rib, melted provolone,
grilled peppers, mushrooms & onions Philadelphia cream cheese, on a fresh hoagie roll

Bacon, Lettuce, Avocado, Sprouts & Tomato, with mayo on multi-grain bread

Northwest-grown, thinly sliced prime rib, caramelized onions, sautéed mushrooms, melted Swiss cheese, toasted hoagie roll, with creamy horseradish sauce and beef jus

With lemon-caper-dill remoulade

Cup | 5 Bowl | 6 Soup & Salad Combo | 8

Sashimi grade ahi tuna, slightly-spicy dry rub, seared rare, thinly sliced, served
over organic greens with tomato, onion, grated carrot and sesame-soy-ginger vinaigrette

Grilled chicken breast, dried cranberries, tomato, spiced-pecans, red onion,
bleu cheese and Idaho huckleberry vinaigrette

Seared tri-tip steak, mixed greens, tomato, carrot, onion, mint, basil, sweet-spicy dressing

A large Caesar salad topped with choice of grilled tri tip steak or chicken breast

Chicken breast, black bean salsa, avocado, lettuce, tomato, onion, grated
cheddar and jack cheese, served in a crisp tortilla bowl, with zesty southwestern dressing