We are offering slow roasted Prime Rib every weekend through November. There will be two cuts available small (9 to 11 ounce) and Large (17 to 20 ounce). Each entree will include our crisp green salad with choice of dressing and our oven hot sourdough boule bread with honey butter. Arrive early for the premium temperatures.
This fresh trout came to our door from the streams of Idaho. We are serving this filet with a saute of butternut squash, red peppers, braeburn apple in a curry oil. Topped with caper lemon sauce.