Lunch: Buttered pretzel bun topped with shaved prime rib, onion straws and cheddar cheese. Served with a side of horseradish/beer mustard and house fries.
Catch of the Day: Wood-fired ruby red rainbow trout served over sautéed local greens, lemon cream sauce and fried redskin potatoes with garlic butter and chives.
Pasta: Fresh egg linguine with wood-fired chicken, sautéed cauliflower, cherry tomatoes, zucchini, yellow squash, shallots and braising greens in a white wine butter sauce.
Seasonal Dessert: Strawberry Shortcake; homemade white sponge cake layered with fresh strawberries, vanilla rum Mascarpone and topped with strawberry puree.