The Blue Coyote Supper Club

An assortment of aged cheese with fresh fruits, crostini, a fig compote and some tupelo honey.

A top crispy pancetta on a bed of bourbon maple sauce.

Vine ripe tomatoes, sauteed with fresh basil, shaved garli served atop a truffled crostini.

Fresh ahi tuna with a mango avocado habanero & lime.

Atop a sherry cream sauce with a touch of chipotle.

Paper-thin sliced tenderloin with red onion caper relish atop a boursin cheese crostini with shaved manchego and a white truffle oil drizzle.

Crisp romaine with house-made caesar dressing with choice of grilled or blackened, chicken, shrimp or salmon.

A fresh crisp wedge of iceberg lettuce topped with house-made bleu cheese, diced tomato and applewood smoked bacon.

A fresh crisp wedge of iceberg lettuce with diced tomato and applewood smoked bacon topped with house-made bleu cheese and sun-dried tomato red pepper balsamic vinaigrette, then sprinkled with roasted pine-nuts.

Tomato and fresh mozzarella slices topped with chopped pancetta, fresh basil then sprinkled with manchego and drizzled with white truffle oil and a balsamic reduction.

Grilled or pittsburgh atop a gorgonzola cognac butter with fresh seasonal vegetables and house potato. Be sure to add some mushroom risotto or some sauteed cabernet mushrooms or both.

Grilled colorado lamb atop seasonal vegetables and mashed sweet potatoes with a mushroom gorgonzola demiglaze.

Grilled to perfection or seared pittsburgh style with gorgonzola cognac butter. Served with fresh seasonal vegetables and house potato. Substitute mushroom risotto or sauteed cabernet mushrooms or both.

Scallops, shrimp, andouille & chorizo sausage with black beans, roasted tomato and penne pasta in a rich savory broth.

Served atop fettuccine tossed in a tomato cream sauce with wild mushrooms and seasonal vegetables.

Grilled or pittsburgh atop a gorgonzola cognac butter with fresh seasonal vegetables and house potato. Be sure to add some mushroom risotto or some sautéed cabernet mushrooms or both.

Seared and served atop udon noodles, with red curry, coconut, onion, red pepper and shaved napa cabbage.

Served hot atop a cool salad of baby spinach, jicama, cucumber, grape tomatoes, red pepper, carrot and roasted almonds tossed with raul's ginger lime vinaigrette.

Chilean Sea Bass, pan seared and topped with a tomato basil creme-fraiche served on a bed of baby bakers and seasonal vegetables.

Made with world's finest kurobuta pork from snake river farms. Encrusted with a blend of panko breadcrumbs and rosemary atop house potatoes with a sweet blackberry gastrique.

Mama's homemade apple crisp is built for two. Made from scratch and topped with local favorite, queenies cinnamon ice cream.