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Caprese Bruschetta |
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Heirloom tomatoes, basil &
mozzarella on toasted crostini 10 |
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Foie Gras |
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Pan seared with toasted hazelnut
brioche, house-made marmalade & a sweet balsamic reduction 15 |
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Smoked Salmon |
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Herbed goat cheese, frisee &
lemon oil 10 |
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Seared Scallops |
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Morel mushroom & leek saute with
a black truffle vinaigrette 11 |
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Classic Gazpacho |
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Garnished with lime sour cream 9 |
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Lump Crab Bisque |
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Garnished with chive oil 11 |
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Classic Caesar |
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Crisp hearts of romaine, shaved
Parmigiano Reggiano & a Parmesan crisp 9 |
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Granary House Salad |
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Mixed field greens, orange &
grapefruit supremes, feta cheese & toasted macadamia nuts with a
citrus cilantro vinaigrette 9 |
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Ahi Tuna |
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Porcini mushroom dusted, toasted
coconut risotto, & Hawaiian Gold pineapple pico de gallo 33 |
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Alaskan Halibut |
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Morel mushroom crusted, roasted
Peruvian purple potatoes & a caramelized leek sauce 29 |
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Idaho Trout |
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Herb & cornmeal dusted, thyme &
boursin polenta with lemon and chive oils 26 |
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Duck Breast |
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Five spice dusted, shitake
mushroom risotto, Asian vegetable spring roll and a soy reduction
sauce 27 |
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Filet Mignon |
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Grilled with goat cheese whipped
potatoes, port glazed shallots and a red burgundy sauce 29 |
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Beef Rib Eye |
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Grilled with rosemary and
caramelized shallot whipped potatoes and a Port wine demi glace 32 |
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Venison Chop |
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Pistachio encrusted, wild
mushroom and fingerling potato ragout and a tart cherry essence 33 |
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Elk Tenderloin |
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Lavender and honey roasted, root
vegetable puree, grilled asparagus and a truffle scented red wine
reduction 32 |
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The Lounge with a view. |
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The Patio off the Lounge. |
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Seasonal Fruit Tart |
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with mango cream 8 |
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Vanilla Creme Brulee |
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8 |
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Hazelnut Chocolate Mousse |
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with strawberry sauce 12 |
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Cioccolato |
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Tripe layer chocolate genoise |
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Rich chocolate and coffee soaked
with raspberry coulis 12 |
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| Menu items and prices
subject to change without notice. |
