Lunch
Entree Salads
SMALL PLATES – APPETIZERS – SALADS – SOUP
ELEVATION ORIGINALS
ENTREES
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, servedover 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, gratedcheddar and jack cheese, served in a crisp tortilla bowl, with zesty southwestern dressing
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 oiland 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
Includes choice of house salad, Caesar salad, or cup of soup, plus one of the following sidesToasted Coconut Rice - Baked Idaho Potato - French Fries - Red Bliss Garlic-Mashed Potatoes - Fresh Seasonal Vegetables
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
* These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness