Saskatoon Steaks Fish and Wild Game

Sweet sea scallops wrapped in hickory smoked bacon seared to a crisp, caramelized finish

Roasted buffalo marrow, finished with charred herbs and flaky sea salt. Served with grilled lodge bread and seasonal preserves

Served over caramelized onions and house made hickory barbeque sauce

Mustard marinated, panko crusted, flash fried with a white wine Dijon dipping sauce

Stuffed with roasted chicken, black olives, tomatoes, Monterey Jack and cheddar cheeses

Plump shrimp skewered, grilled and served with Cajun rémoulade sauce

Creamy Swiss and Monterey Jack cheeses with spinach and crisp hickory-smoked bacon, served warm with corn chips

The chef’s selection of three unique sausages; smoked, then seared on live fire served with horseradish cream and honey mustard sauces

Fresh chicken tenders taken from the breast, skewered, grilled, and served with honey mustard and hickory barbeque sauces

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Caramel, Balanced Oak

Vanilla, Ripe Fruit

Origin Series

Brown Sugar, Light Oak

Bold Spice, Orange Peel

Four Roses

Single Barrel Bottled in Bond

Caramel, Vanilla, Soft Spice

Caramel, Sea-salt

Oak, Caramel, Warm Spice

Soft Fruit, Light Spice

Oaked

Cracked pepper, sea salt, char grilled twelve-ounce cut, finished with parmesan peppercorn butter. A lodge specialty!

Our chef’s selection of wild game charcuterie served with matured cheeses and pickled vegetables, toasted sourdough, olive oil crostini and seasonal accoutrements

Fried alligator bites, a skewer of Saskatoon shrimp, three ounces of buffalo and our spinach and bacon dip

For 3-4 guests: Our chef’s choice of three wild game selections; three to four ounces of each along with our creamy spinach and bacon dip

Bavarian wheat beer; first weizen made in the South w local yeast and local malts since prohibition by German trained brewmaster; classic old-world tastes and aromas of bananas, clove and yeast

Check with your server for the current selection

Aromas of freshly cut cantaloupe and navel orange... brimming with hop character

people and can be ready for your special occasion with just a day’s notice

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Full-bodied, crisp and refreshing American Amber Ale with a malty flavor, rich caramel color, smoky notes and a smooth aromatic finish

English malts and Santanum hops provide full flavor to this medium bodied red ale. A mild hop character makes this perfect for poultry, fish, and shellfish

Small-batch, fermented from organic Michigan apples and Saskatoon berries, fresh juicy apple aroma and crisp clean finish with a bite of tartness

Unfiltered, well-balanced, very complex spiced Belgian Witbier, malty yet fruity and citrusy

Oven roasted on cedar aromatic slats, then finished with citrus chardonnay cream

Char grilled and served with citrus chardonnay cream and rémoulade sauces

Fresh from the cold, clear, Idaho waters and grilled for a light smokey flavor, served sizzlin' in the pan with your choice of citrus plum sauce or lemon pepper seasonings and garnished with a large shrimp

Lightly seasoned, then brushed with Dijon mustard and honey, crusted with Georgia pecans and oven roasted

Herbed, oven-roasted half duck finished with a l’Orange. A truly unique flavor

Perfectly cooked half chicken finished with a Mushroom Marsala Sauce

Sourced from cold, clear Idaho waters, grilled for a light smoky finish and served sizzling with your choice of citrus plum sauce or lemon pepper, finished with a large shrimp

Chef's choice! A selection of three wild game cuts with a wild mushroom cream. Ask your server for today’s selection

pm Sunday: 5pm – 9pm

Succulent pork shank, slow-braised in a fragrant blend of garden herbs and white wine

/glass, $ 54/bottle

/glass, $ 58/bottle

/glass, $ 46/bottle

/glass, $ 58/bottle

/glass, $ 54/bottle

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/glass, $ 42/bottle

glass | $ 46 bottle

glass | $ 42 bottle

glass | $ 42 bottle

glass | $ 46 bottle

glass | $ 42 bottle

glass | $ 46 bottle

glass | $ 42 bottle

glass | $ 46 bottle

glass | $ 46 bottle

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glass | $ 42 bottle

glass | $ 38 bottle

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Heart of Romaine with blistered tomatoes, heritage bacon, quail eggs, and fresh scallions, drizzled with our house blue cheese dressing and topped with gorgonzola crumbles

Sherry, Dried Fruit

Malt, Vanilla, Soft Spice

Traditional marbling, slow-roasted to a warm pink center then hickory seared with Cajun spices. Only medium, medium well and well available

Cracked pepper, sea salt, charbroiled twelve-ounce cut, finished with parmesan peppercorn butter. A lodge specialty

Our eight-ounce cut is hand-selected, aged, trimmed and charbroiled. A wonderful cut of beef

Ten-ounce cut, seasoned with our special Northwest blend of herbs, then charbroiled

44 oz long-bone ribeye, charbroiled and finished with parmesan peppercorn butter, with two choices of potato and the chef’s vegetables of the day

Pan-seared, oven-roasted medallions prepared with a mustard-herb bread crumb crust and a white wine Dijon cream sauce

Baking Spice, Orange Zest

Peppery Rye, Citrus Lift

Ask your server for the current four pours!

Citrus, White Pepper

Rum-raisin, Allspice

Eight-ounce free range and field harvested from Texas, and charbroiled and served with sautéed portabellas and onions

12 ounce hand trimmed, charbroiled with creole herbs, and finished with a garlic shallot red wine reduction

Eight-ounce portion, charbroiled, served with grilled portabellas and our signature ginger demi-glace

Try the big three: New Zealand Venison Chop, Kangaroo Strip Loin and Antelope

Eight ounces, charbroiled, finished with port wine pan sauce

Eight to nine ounces charbroiled and served with apple rosemary glaze

Chef’s selection of three wild game cuts, served with a mushroom marsala sauce. Ask your server for today’s offering

glass | $ 42 bottle

glass | $ 38 bottle

glass | $ 46 bottle

glass | $ 42 bottle

glass | $ 38 bottle

glass | $ 42 bottle

glass | $ 38 bottle

/375ml, $ 75/750ml

/glass, $ 38/bottle

/glass, $ 54/bottle

/glass, $ 46/bottle

/glass, $ 54/bottle

/glass, $ 46/bottle

/glass, $ 50/bottle

/glass, $ 58/bottle

/glass, $ 50/bottle

/glass, $ 42/bottle