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Fresh burrata-style mozzarella cheese, vine-ripened tomatoes, organic greens, fresh basil, garlic-infused olive oil, balsamic reduction

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

With bacon crumbles, onion crisps, and house-made bleu cheese 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 6 | Bowl 7

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 | 22

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

Marinated in olive oil, rosemary, garlic, soy and merlot, seared on the fire then oven roasted, served with cabernet demi-glace and house-made mint sauce.  Our award-winning recipe.

A 10-oz. bone-in ‘Falls Brand’ pork loin chop, proprietary dry rub, fire-grilled, served with homemade apple sauce. Raised hormone & 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 ‘Double R Ranch’ 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 39 | sixteen ounce 45

An 8-ounce flatiron steak, lightly seasoned, char-broiled and brushed as it comes off the fire with our Argentinean-style chimichurri sauce

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