Chef's Selections


Hors D'Oeuvres

Smoked Idaho Trout on Lavosh (cold)

Prosciutto Wrapped Figs (cold)

Basil- and Pistachio-Encrusted Baby Lamb Chops (hot)

Grilled Spiced Prawn Satay with Mango Wasabi Aioli (hot)

The Snake River

Garden Platter of Fresh, Grilled and Marinated Vegetables, and Onion Dip

Mixed Green Salad with Huckleberry Vinaigrette and Ranch Dressings

Slow Roasted Prime Rib of Buffalo with Huckleberry Au Jus

Oven Roasted Red Potatoes

Seasonal Vegetable

Assorted Rolls and Sweet Butter

Freshly Baked Brownies and Apple Cobbler

The Silver Dollar Mixed Grill

Forest Mushroom Bisque

Mixed Field Greens with Tart Apples, Stilton, Spiced Pecans & Romano Croutons.  Drizzled with Strawberry Vinaigrette

Grilled Buffalo New York Steak with Rosemary Garlic Butter

Pan Seared Rocky Mountain Red Trout with a Lemon Chive Drizzle

Bacon-Roasted Fingerling Potatoes & Seasonal Vegetable

Creme Brulee

Wine Suggestion: Henry Estate Pinot Noir, Umpqua Valley, Oregon