Crispy, crunchy shrimp tossed in a sweet and spicy sauce.

Made in-house, baked in cast iron skillets with chipotle puree and cheddar cheese.

Fried potato skins loaded with cheddar cheese, crispy bacon, sour cream and scallions.

A creamy blend of spinach, artichokes, onion, Parmesan and Romano cheeses. Served with tortilla chips.

Crispy egg rolls stuffed with chicken, peppers, corn, spinach, tomatoes, cilantro and black beans, with house-made avocado buttermilk ranch and Barbeque queso.

Shaved Brussels sprouts mixed with strawberries, blue berries, raspberries, black berries, grapes and granny smith apples. Tossed with and apple cider-honey vinaigrette and candied Pecans. Topped with an achiote marinated, wood grilled chicken breast.

Romaine with house made Caesar dressing and corn bread croutons.

Blend of tossed greens topped with bacon, corn bread croutons, chopped eggs, tomatoes, cucumber, red onion with your choice of dressing.

Fresh cold water salmon, blackened and grilled over hard wood served atop romaine lettuce with roasted red peppers, slices of applewood bacon and crumbled bleu cheese. Topped with red pepper ranch dressing.

Romaine, bibb lettuce tossed in honey lime vinaigrette with roasted chicken breast, queso fresco, tomatoes, avocado, black beans, corn, red onions, tortilla strips, cilantro and chipotle cream.

Napa cabbage, romaine, bibb lettuce and udon noodles tossed in a Thai peanut dressing with peanuts, carrots, avocado, cherry tomatoes, scallions, toasted coconut and fresh mint with choice of grilled chicken or filet mignon tips.

Ice burg lettuce, beef steak tomato, balsamic vinegar, applewood smoked bacon, red onion, egg, blue cheese crumbles, dressed in blue cheese and Thousand island.

Short rib, ground chuck and brisket patty topped with cheddar cheese, carmelized onions, bibb lettuce, beefsteak tomato, mayonnaise and pickle slices served on a brioche bun.

Farm-raised, grass-fed, local bison from cook's bison ranch. Served on a brioche bun with grilled pineapple, tempura fried jalapenos and burger melt.

Chicken breast marinated in achiote and served on toasted sourdough bread with provolone cheese, green chilies, chipotle mayo, buttermilk ranch and avocado.

Classic with ham, turkey, bacon, avocado, tomato, mayo and bibb lettuce.

Pita stuffed with crispy fried eggplant, red onion, spinach, cucumbers and roasted red pepper hummus.

House roasted and pulled pork on a toasted hoagie, topped with Black Canyon BBQ sauce and grilled pineapple coleslaw.

Shaved to order prime rib on a toasted French roll with caramelized onions and provolone cheese. Served with horseradish cream sauce and house made beef au jus.

Oat bran, black beans, beets, and spice pattied in house, topped with provolone cheese, bibb lettuce, beefsteak tomato, carmelized onions and sliced pickles served on a toasted brioche bun.

Knife and fork pork ribs, slow roasted and hard wood grilled, basted with in house made BBQ sauce. Served with thin fries and coleslaw.

6 oz. breast marinated in oil, garlic, and achiote paste. Brushed with our house BBQ. Served with thin fries and wokked fresh veggies.

Tempura style tenderloins with thin fries and house made horseradish coleslaw. Served with honey mustard and buttermilk ranch sauces.

5 oz. petite filet, topped with herb butter and served with a loaded baked potato.

Beef tenderloin served in Alfredo sauce with farfalle pasta, broccoli, red peppers, scallions and garlic bread.

Fresh tuna, sliced sushi style with shredded cabbage, pickled ginger, wasabi, daikon and seaweed salad. Seared or blackened on request.

Lightly seasoned, grilled over hardwood, served over mustard vinaigrette with steamed broccoli and garnished with roasted cherry tomatoes.

Grilled fresh catch in a warm flour tortilla with avocado, queso fresco, creme fraiche, cabbage and diced tomatoes served with black beans and rice with jalapeno dipping sauce.

Choose between soup, salad, stuffed potato.

Crispy, crunchy shrimp tossed in a sweet and spicy sauce.

Fresh and on the 1/2 shell with tequila mignonette and cocktail sauces.

In house baked in cast iron skillets with chipotle puree and cheddar cheese.

4 oz. pork shank flash fried and grilled with your choice of sauce.

Fried Potato Skins loaded with cheddar cheese, crispy bacon, sour cream and scallions.

Fresh tuna, sliced sushi style with shredded cabbage, pickled ginger, wasabi, daikon and seaweed salad. Seared or blackened on request.

7 minute egg wrapped in spicy sausage, panko fried, served over Pommery mustard.

Large shrimp, in house made cocktail sauce.

Spicy shredded BBQ pork, tortilla chips, BBQ queso, creme fraiche, shredded cheddar cheese, pico de gallo, cilantro and avocado.

Creamy blend of spinach, artichoke and onion. Served with tortilla chips and salsa.

Crispy egg roll stuffed with chicken, peppers, corn, spinach, tomatoes, cilantro, black beans, house made avocado buttermilk ranch and Barbeque queso.

Traditional Hawaiian tuna poke tartar served with won ton crisps, soy chili broth and house made wasabi in a fresh avocado bowl.

Fresh cold water salmon, blackened and grilled over hard wood served atop romaine lettuce with roasted red peppers, slices of applewood bacon, and crumbled bleu cheese. Topped with red pepper ranch dressing.

Shaved Brussels sprouts mixed with strawberries, blue berries, raspberries, black berries, grapes and granny smith apples. Tossed with and apple cider-honey vinaigrette and candied pecans. Topped with an achiote marinated, wood grilled chicken breast.

Romaine with house made Caesar dressing and corn bread croutons.

Blend of tossed greens topped with bacon, corn bread croutons, chopped eggs, tomatoes, cucumber, red onion with your choice of dressing.

House blend in honey lime vinaigrette with sliced achiote chicken breast, queso fresco, tomatoes, avocado, black beans, corn, red onions, tortilla strips, cilantro and chipotle cream.

Napa cabbage, romaine, bibb lettuce, and udon noodles tossed in a Thai peanut dressing with peanuts, carrots, avocado, cherry tomatoes, scallions, toasted coconut and mint with choice of grilled chicken or filet mignon tips.

Ice burg lettuce, beef steak tomato, balsamic vinegar, applewood smoked bacon, red onion, egg, blue cheese crumbles, dressed in blue cheese and Thousand island.

Short rib, ground chuck and brisket patty topped with cheddar cheese, caramelized onions, bibb lettuce, beefsteak tomato, mayonnaise and pickle slices served on a toasted brioche bun.

Farm-raised, grass-fed, local bison from cook's bison ranch. Served on a brioche bun with grilled pineapple, tempura fried jalapenos and burger melt.

Pita stuffed with crispy fried eggplant, red onion, spinach, cucumbers and roasted red pepper hummus.

House roasted and pulled pork on a toasted hoagie, topped with Black Canyon BBQ sauce and grilled pineapple coleslaw.

Shaved to order prime rib on a toasted French roll with caramelized onions and Provolone cheese. Served with horseradish creamed sauce and house made beef au jus.

In house made patty on an all the way brioche bun with Monterey Jack cheese.

Knife and fork pork ribs, slow roasted and hard wood grilled, basted with in house made BBQ sauce.

22 oz. bone in certified Angus beef rib eye, the most flavorful of steaks, grilled over hardwood, topped with herb butter and a side of bourbon bacon jam.

Atlantic cod, beer battered ad fried, served with shoestring fries, house made tartar sauce and horseradish coleslaw.

Certifed Angus beef, short rib, brisket and chuck ground together and enchanced with the perfect spice blend. Formed into individual loaves and stuffed with caramelized onions, cheddar cheese and bacon. Served with fresh steamed broccoli and Black Canyon macaroni and cheese.

Lightly blackened and grilled mahi mahi, topped with mango salsa, served with grilled baby romaine heart, black beans and rice pilaf.

10 oz. breast achiote marinated, brushed with house made BBQ.

Tempura style tenderloins with thin fries and house made horseradish coleslaw. Served with honey mustard and buttermilk ranch sauces.

Jumbo lump blue crab with pommery mustard sauce, served with seamed broccoli. Drawn butter upon request.

Filet mignon tips, blackened shrimp, farfalle pasta, broccoli, red peppers and scallions tossed in Alfredo sauce served with grilled bread.

House-cut and hardwood grilled, topped with herb butter and served with loaded baked potato.

Seared to rare over hardwood and served on a bed of Napa cabbage, wokked red peppers, peanuts and broccoli with a tangy soy ginger glaze and sriracha.

In-house cut, and grilled over hardwood. Served with a loaded baked potato.

Only available Thursday, Friday and Saturday. Carved to order with a fully loaded baked potato, horseradish cream and house made beef au jus.

Brined and grilled then finished with herb butter and served with fresh wokked vegetables and a side of our house made BBQ.

Rich and tender steak, grilled to order over hardwood and topped with herb butter. Served with a fully loaded baked potato.

One 1/2 of a whole roaster, chipotle rubbed and brushed with a herb butter. Served with fresh wokked vegetables.

Salmon filet seasoned with salt and pepper then grilled over hard wood, served with steamed broccoli, roasted cherry tomatoes and mustard vinaigrette.

Full of flavor and texture, grilled over hardwood, topped with herb butter. Served with loaded baked potato and garnished with roasted cherry tomatoes.

Choice of mahi mahi, bang bang shrimp or filet mignon in a warm flour tortilla with avocado, queso fresco, creme fraiche, cabbage and diced tomatoes served with black beans and rice with a side of salsa verde.

Friday, Saturday and Sunday.

Friday, Saturday and Sunday.

Crispy, cinnamon sugar dusted tortillas topped with vanilla ice cream, drizzled with a banana rum glaze and fresh banana slices.

Guinness soaked lady fingers, Irish cream mascarpone cheese, layered and dusted with cocoa powder and espresso.

Dark chocolate brownie served warm with vanilla bean ice cream, chocolate sauce and mixed nuts.

Dark chocolate brownie served warm with vanilla bean ice cream, chocolate sauce.

Rich house made custard topped with hardened, caramelized sugar and fresh berries.

Graham cracker and pecan crust topped with Black Canyon cherry reduction.