Sandpiper Restaurants - Idaho Falls

Steamed: served with drawn butter and mayonnaise. (GF)

Baked with herbs, roasted garlic, and sun-dried tomatoes. Served with toasted baguettes.

Breaded and golden fried calamari steak served with house cocktail sauce.

Tender Brussel sprouts seared in rendered bacon and glazed in pure maple syrup. (GF)

Sautéed in Pernod liqueur, finished with garlic herb butter, parmesan cheese, and toasted crostini.

Roasted marinated pork tenderloin served chilled with sesame seeds, sweet soy sauce, and hot mustard. (GF)

Sea scallops wrapped with fresh basil and bacon. Served with béarnaise. (GF)

Cream cheese, spinach, artichoke hearts. Served with sliced baguettes.

Sautéed in a buttery white wine, basil, and garlic sauce. Served with tomatoes and lemon. (GF)

Andouille sausage and herb cream cheese-stuffed caps, topped with melted Fontina and fried sage.

Large gulf shrimp prepared: chilled, ale battered, or coconut breaded. (GF)

Hand-cut tuna filet tossed in sesame seeds, seared, and thin-sliced. Served with soy sauce, wasabi, and pickled ginger. (GF)

Charbroiled boneless chicken breast topped with crab, mushrooms, artichoke hearts, and béarnaise. Served with steamed vegetables.

Rubbed with Chipotle Mountain Rub, pan seared and oven finished. Topped with a creamy andouille sauce. Served with fried rose potatoes.

An impressive shank of pork slow braised with a citrus glaze. Paired with jalapeño cheddar mashed potatoes and topped with green onion. (GF) Limited availability.

Our most flavorful cut of beef trimmed from the Ribeye, complemented with Gorgonzola herb compound butter and battered shallot slivers, over veal demi-glace. Served with roasted garlic mashed potatoes. Limited availability.

Marinaded, tender, New Zealand rack of lamb, charbroiled and served with sweet basil-mint pesto sauce and a side of apple mint jelly. Served with zesty lemon-horseradish risotto. Full rack. (GF)

Charbroiled beef tenderloins skewers. Served with chimichurri sauce and parmesan truffle fries. Limited availability.

Blackberries, raspberries, and blueberries with an old-fashioned biscuit crust. Topped with three scoops of vanilla ice cream.

House-made New York style cheesecake. Topped with boysenberries or a shot of Bailey's Irish ice cream.

A rich, creamy custard made with eggs and whipping cream. (GF)

Mocha ice cream in an Oreo cookie crust, covered with hot fudge and whipped cream.

12 oz New York strip steak. (GF)

Ribeye rubbed with our Ancho Chile dry rub, topped with coffee compound butter, caramelized red onions, and shallots.

An Aged beef tenderloin, thick-cut, and trimmed. 500 Style +5 / Oscar Style +5 / Sandpiper Style +5

Sandpiper's signature choice prime rib, aged and slow roasted to perfection in our own blend of seasonings. Served with raw or prepared horseradish and au jus.

Trimmed 10-ounce choice-grade cut. 14-ounce choice grade, highly marbled cut. (GF)

Petite cut top sirloin steak with a 1/2 Halibut Crunch.

Center cut and flame broiled to your preference. Served with garlic herb butter. (GF)

½ pound or pound portions. Served with lemon and drawn butter. Limited availability. (GF)

10-12 oz lobster tail. Served with lemon and drawn butter. (GF)

Wild caught premium white Alaskan Cod in our house-crafted ale batter. Substitute with halibut 30.

Red Rainbow Trout from Hagerman Valley, seasoned with lemon pepper.

Broiled. Served with honey orange beurre Blanc. Or stuffed with crab, shrimp, and brie 29 (GF). Or baked and topped with creamy dill sauce 29 (GF).

Alaskan Halibut breaded with coconut flakes, macadamia nuts, grilled, and served with lime chive butter.

Stuffed with crab, bay shrimp, and brie baked and topped with peppercorn lime beurre blanc.

Breaded chicken strips served with a side of ketchup.

Penne noodles with melted cheddar cheese.

Mini cheeseburger with cheddar-jack cheese.

Seasoned, floured, and seared medallions served over fettuccine tossed in a Gorgonzola cream sauce with portobello mushrooms and shallots. Topped with green onions.

Creamy Alfredo sauce topped with roasted red peppers, grated parmesan, and a Cajun chicken breast. Or with six Cajun shrimp 28.

Pan seared shrimp with shallots, lobster meat and roasted red bell peppers, tossed in a lightly spiced Cajun and parmesan cream sauce with fettuccine noodles. Topped with green onions and shredded parmesan.

Tossed with artichoke hearts, mushrooms, roasted tomatoes, capers, shallots, kalamata olives, and fresh basil in a light vegetable stock sauce. Add shrimp (8) or chicken (6).

Shrimp, sea scallops, and mushrooms sautéed in butter and garlic, then finished with a creamy kicked-up Cajun sauce tossed with penne. Topped with tomatoes, green onion and grated parmesan.

Half pound charbroiled ground steak burger on a Tuscan bun with lettuce, tomato, onions, and pickles. Comes with choice of two toppings: bacon, sautéed mushrooms, jalapeños, grilled onions, Swiss, cheddar-jack, or gorgonzola cheese. Limited availability.

Thin-sliced prime rib and melted Swiss cheese served on a French baguette with au jus and prepared horseradish. Limited availability.

Broiled chicken breast topped with grilled onions and red bell peppers and melted cheese and arugula, tomatoes, pesto. Served on a Tuscan bun.

Charbroiled sockeye salmon filet over fresh baby spinach and arugula, topped with mandarin oranges, candied almonds, and feta cheese crumbles. Served with our house-made blackberry vinaigrette.

House made New England style chowder.

Baby Shrimp, cashews, and scallions over chopped romaine lettuce tossed in our signature creamy garlic dressing. (GF)

Grilled, sliced chicken breast served with almonds, dried cherries, dried cranberries, and blue cheese crumbles over mixed greens with raspberry vinaigrette. (GF)

Chef-made rotating daily soup.

A classic salad served with Cajun chicken, Gouda cheese, and spicy walnuts. Plain full Caesar 10