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Dinner Menu

  Appetizers


Oven Baked Brie  ~ 11

Pastry Wrapped, Toasted Almonds,

Tart Apples, Raspberries, Bourbon Caramel

Recommended Wine: Schmitt and Schone Ice Wine ~9 Recommended Drink: The Garden of Eden ~10

 

Ahi Tuna Tacos  ~ 9

Tuna Tartar, Cabbage Slaw, Sambal Chile Aioli, Sesame Oil

Recommended Wine: Barton & Gustier Vouvray ~8          Recommended Drink: Kimono Dragon ~10

 

Cilantro Braised Chicken Chile Relleno ~10

Beer Battered, Asadero Cheese,

Red Chile Posole, Cilantro Crema

 Recommended Wine: Fiora Gerwurstarminer ~8 Recommended Drink: Suenos Duelce ~10

                                                                 

Katiffi Crusted Calamari ~ 9

Raspberry-Chipotle Cocktail Sauce

Recommended Wine: Greg Norman Chardonnay ~10 Recommended Drink: Santa Fe Fizz ~10

                     

Lobster Chile Cheese Fries ~ 12

Polenta Fries, Charred Tomato Salsa,

Lobster-Green Chile Cream 

Recommended Wine: Writers Block Syrah ~10          Recommended Drink: Silver Streak ~10

 

Soups & Salads

 

  

Country Club Romaine ~ 5

Sesame Cracker, Olives, Toasted Pine Nuts,

Sweet Tomatoes, Anchovy-Roasted Garlic Vinaigrette

Recommended Wine: Evolution White Varietal ~10                       Recommended Drink: Lemon-Basil Martini ~10

 

 

Southwestern Mixed Greens Salad ~ 6

Avocado, Cotija Cheese, Black Bean-Corn Salsa,

Tortilla Crisps, Smoked Tomato Vinaigrette

Recommended Wine: Blue Winged Olive ~7          Recommended Drink: Viento De La Mesa ~10

 

Salad of Baby Spinach ~ 7

Caramelized Pears, Pecans,

Macerated Cranberries, Gorgonzola, Vanilla Vinaigrette

Recommended Wine: Columbia Crest 2 Vines Riesling ~7 Recommended Drink: San Juan Sunset ~10

 

 

Green Chile-Shrimp Chowder ~ 6

 Pico de Gallo, Garlic Crostini

Recommended Wine: Antinori Orvieto ~8 Recommended Drink: Conquistador ~10

   

                        

Soup of the Day

  

Entrees

  

Grilled Beef Tenderloin ~ 27

Potato-Chevre Empanada, Tomato Conserva,

Haricot Vert’s, Balsamic Reduction

Recommended Wine: Silver Palm Cabernet Sauvignon ~11             Recommended Drink: Tranquility ~10

 

 

Herb Dusted Atlantic Salmon ~ 19

Fried Zucchini Squash, Roasted Garlic-Tomato Cream, Truffle Oil 

Recommended Wine: Santa Margherita Pinot Grigio ~14               Recommended Drink: Captain Ahab ~10

 


Pan Seared Kurabuta Pork  ~ 22

Wild Mushroom Potato, Swiss Chard, Zinfandel Demi Glace

Recommended Wine: Edmeades Red Zinfandel ~9          Recommended Drink: The Razorback ~10

 

 

Grilled Chicken Ziti Pasta ~ 19

Bacon, Caramelized Onion, Pine Nuts,

Baby Spinach, Basil Cream, Caprese Salad

Recommended Wine: Villa Antinori Toscana Bianco ~8          Recommended Drink: Lemoncello Shake ~10




Surf and Turf ~ 31

10oz. NY Strip, Mexican White Shrimp, Baby Squash

White Cheddar Bacon Twice Baked Potato, Garlic Butter

Recommended Wine: Rodney Strong Cabernet Sauvignon ~14          Recommended Drink: Mayan Mojito ~10

 

 

Sesame Crusted Dry Packed Scallops ~ 24

Ginger-Coconut Rice Cakes, Watercress, Thai Curry Cream

Recommended Wine: Nobilo Sauvignon Blanc ~10          Recommended Drink: Citrus Shiso ~10

 

 

Game Three Ways ~ 28

Wild Boar Chop, Buffalo Sausage, Grilled Quail,

Sage Creamed Potato, Braised Vegetables

Recommended Wine: McManis Pinot Noir ~7          Recommended Drink: The Tommy Gun ~10

                                                                                                     

 

10 oz. Gorgonzola Stuffed Sirloin ~ 23

Butternut Squash Hash, Asparagus, Black Currant-Cinnamon Demi Glace

Recommended Wine: Shooting Star Blue Franc ~9          Recommended Drink: Tennessee Rose ~10

  

My passion for food began in my childhood on my grandparent’s ranch in Wyoming where the summers are dry and the winters are long. They canned, bottled, and preserved just about everything on the ranch, including grapes and rhubarb to make wine.  When we couldn’t make it to the store, we would walk out to the well house to do what a lot of ranchers call “shopping”. These early experiences instilled in me an appreciation for freshness and the style of scratch cooking you choose from this evening. I have found that the pursuit of a great meal isn’t magic, or a great chef’s secret; I believe it is determined by the amount of passion put into the food. I invite you to share in my philosophy, passion and love of cooking tonight!      Executive Chef   Heath VanRiper