Elevation 486

One dozen medium prawns, sautéed with olive oil, butter, tequila, cilantro, lime, garlic, tomato and our Santa Fe Spice blend for a wonderful southwestern flair.

Flash-fried, served with sweet and spicy garlic-chili dipping sauce.

Fresh burrata-style mozzarella cheese, vine-ripened tomatoes, organic greens, garlic-infused olive oil, fresh basil, balsamic reduction.

Large prawns, lightly-battered, rolled in shredded coconut & spices, flash fried, served with sweet chili-garlic dipping sauce.

With melted cheddar, smoky bacon, green onions, sour cream & homemade salsa. Great as a shared appetizer.

With ginger-soy sesame dipping sauce.

Flash fried, served with house-smoked roasted red pepper dipping sauce.

With a wedge of brie cheese, capers, grapes, cucumber-dill sauce, whole-grain crackers.

Six jumbo prawns served with freshly made mango-cilantro cocktail sauce.

Buffalo hot wings or BBQ or Thai Chili.

Free-range chicken breast, sautéed in a light cream sauce of mild curry, shallots, fresh apple, and sherry. Served over toasted coconut rice. A signature dish from our sister restaurant, ‘The Sawtooth Club’, up in Ketchum

Northwest-grown, grass-fed ‘Double R Ranch Signature’ beef, specially aged, well marbled, seasoned with our proprietary dry-rub, slow roasted for maximum flavor and tenderness, with beef jus and creamy horseradish sauce.

Northwest-grown, grass-fed ‘Double R Ranch Signature’ beef, specially aged, well marbled, seasoned with our proprietary dry-rub, slow roasted for maximum flavor and tenderness, with beef jus and creamy horseradish sauce.

A one-pound rack of baby back pork ribs, cooked long and slow for falling-off-the-bone tenderness, basted with our house-made tangy, smoky and sweet bbq sauce.

Tossed in pistachio-lemon-basil sauce

Half-pound special-grind beef patty, melted cheddar, lettuce, tomato, onion, on a toasted bun

A large Caesar salad topped with choice of tri-tip steak or chicken breast

The tenderest cut of all, specially-aged, northwest grown, ‘Newport Farms Reserve’ natural beef, cut at 8-ounces, fire-grilled, finished with cabernet demi-glace.

Two all-natural, partially-boned quail, grilled and basted while they’re on the fire with a honey-bourbon-jalapeno glaze. Our award-winning recipe.

With lemon-caper-dill remoulade

Grilled chicken breast, dried cranberries, tomato, spiced-pecans, red onion, bleu cheese and Idaho huckleberry vinaigrette

A boneless filet, pan-broiled, basted with smoked red pepper butter. Sustainably harvested, hormone & antibiotic-free by ‘Riverence’ along Idaho’s majestic Snake River.

Made with gulf shrimp, andouille sausage, bayou spices & coconut jasmine rice, classic southern comfort food, with an authentic recipe straight from Bourbon Street.

W/ assorted veggies in slightly splicy broth

10oz bone-in Falls Brand served with applesacue

Marinated in olive oil, rosemary, garlic, soy and merlot, seared on the fire then oven roasted, served with cabernet demi-glace and house-made mint sauce. Our award-winning recipe

North West grown grass fed beef 12oz

Bonless Filet with fresh lemon garlic& dill

With scallops, prawns, clams, mussels, roma tomato, garlic, olive oil, basil and dry white wine, tossed with linguine and freshly-grated Parmigiana Reggiano cheese.

Seared tri-tip steak, mixed greens, tomato, carrot, onion, mint, basil, sweet-spicy dressing

Baby spinach topped with fresh blueberries, sliced strawberries, goat cheese crumbles, red onion and huckleberry vinaigrette.