Lunch & Dinner Menu

Golden-fried cheese curds with a perfectly crispy exterior and a gooey, melty center, served with our house made huckleberry dipping sauce for the perfect balance of sweet and savory.

Local Idaho potatoes, house smoke BBQ pulled pork, cheddar cheese, parsley, and served with cool sour cream.

Toasted artisan bread topped with a fresh medley of diced tomatoes, garlic, basil, and extra virgin olive oil, finished with a drizzle of balsamic glaze. Light, vibrant, and perfect for sharing.

For the person who just rowed 10 miles in the rain and wind when the weather report said clear sky’s. Homemade fries, homemade mac and cheese sauce, and a heaping pile of BBQ pulled pork.

A crisp wedge of romaine topped with smoky bacon, juicy tomatoes, red onions, tangy blue cheese crumbles, and creamy blue cheese dressing.

Spring mix, cucumber, grape tomatoes, red onions, roasted red peppers, kalamata olives, feta cheese crumbles, Greek vinaigrette.

A juicy beef patty on a toasted brioche bun with crisp lettuce, fresh tomato, and onion, with your choice of cheese. Make it a double for $4!

A juicy bison patty on a toasted brioche bun with crisp lettuce, fresh tomato, and onion, with your choice of cheese. Served with hand cut fries and fry sauce. Make it a double for $5!

A stampede of meat and cheesy goodness to stop any hunger. Juicy angus burger, topped with pulled pork, topped with homemade mac and cheese sauce. Fresh lettuce, tomato and onion. Homemade fries.

100 percent Elk meat, no fillers. There was a “little” gold found in our surrounding mountains. 150 years ago, after a long day in the streams, prospectors would have to hunt, buck up, and dry out elk meat if they wanted a taste. Could you image how much they would have loved to trade one little nugget and get handed a juicy elk burger, cheese, homemade fries. Don’t be like them, sit back, trade a 20 dollar bill, and enjoy the goodness. Double - $5

A tender chicken thigh, hand-dipped in our signature seasoned batter and fried to golden perfection topped with crunchy pickles and drizzled with our house made hot honey sauce, all on a toasted brioche bun.

Our house smoke pulled pork sandwich smothered in BBQ, topped with coleslaw. Add cheese for $1!

A classic mix of sharp Parmesan cheese, tangy Caesar dressing, crisp romaine hearts, crunchy croutons, and slow-baked chicken — all wrapped up for the perfect bite. Make it a buffalo chicken Caesar wrap for $2!

Thinly sliced, slow-roasted beef served on a toasted hoagie roll with melted cheese, house-made creamy horseradish and a side of rich, savory au jus for dipping. Simple, hearty, and deeply satisfying. Add onions, mushrooms, peppers or jalapenos (+$2 ea.)

A 100% veggie burger, grilled, with cheese, lettuce, tomatoes, red onion, and pickles.

Vegetarian

Did you know that bison in America needs to be raised on grass, without vaccines and GMO products. This leads to a naturally low fat content. So there are a very few mouth watering, melt in your mouth, take your breath away cuts in a Bison. The short rib, is the star of the Bison. Braised by our expert Texas Braising chef, this bison is slow cooked for 6 hours, and served with a wonderful sauce made from the drippings. Choice of Potato and Veg.

Exactly what you are thinking. A hearty, loaded, chicken pot pie stuffing, tossed with sauteed gnocchi. We slow braise chicken for hours with celery, carrots, peas, and garlic. Then a homemade chicken stock, add the right spices and cream, and this will take you right back to your childhood. A one of a kind meal you will only find in Swan Valley, ID.

Do not be scared of the Yak meat. It is a cow, just smaller with more hair. This red meat dish explodes with flavor and has become a house specialty. A rancher just up the road came in, third generation Idaho rancher, and said he is a Yak guy, along with a lot of Angus, and his wife told him enough Yaks already, you need to start selling some!, so off to our local butcher, Smith Meat Co, and into our coolers. The sauce, is to die for. A roasted red pepper cream sauce that will have you licking the bowl, worth a try!

Crispy, golden beer-battered cod served up with a pile of hand-cut fries, our house slaw, and tangy tartar sauce on the side. Finished with a wedge of lemon — simple, hearty, and downright delicious.

One ranch in South Dakota raises elk and then turns them into wonderful elk stuffed ravioli. Our top seller for obvious reasons. 7 oz of real elk meat, not cut with any beef. A homemade cream cheese sauce, with just a little hint of spice. Hint green chiles. Whether you a local who just casted a rod for 7 hours, or a tourist passing through to our countries greatest national parks. Do not just look at the elk, eat one also!

Creamy, house-made mac and cheese loaded with tender pulled BBQ pork, topped with crispy bacon and golden buttered breadcrumbs. A smoky, cheesy comfort food classic with a crave-worthy crunch.

This was a special we ran last winter, and it was our top selling special. Then Janelle asked Trent, when is the last time you saw a good, hearty, well prepared home made Stroganoff on a menu? It’s an old dish that has slowly gone away, but not here. It is a perfect meal to end or start a fishing trip. Slow cooked chuck roast, super tender, we then take the drippings, add mushrooms, and make a one of a kind savory sauce with egg noodles. Sour cream on top.

A classic comfort food, that like everything else we do here, we take a lot of time to figure out how to do it right, perfect it, and serve to you. We pound chicken until our arms fall off, then we double dip in a house made dredge, panko, bread crumbs, cheese, cheese, cheese. We fry golden brown, cover in mozz cheese and melt till golden brown. A rich fresh garlic bursting marinara is what follows. Classic, perfect, crispy, tasty.

When you live next to the greatest fly fishing river in the country, you need a trout dish. And like the Snake River’s summer hatches, this better live up to the same standard. Pan-seared local Idaho rainbow trout fillet, cooked to perfection and finished with a velvety lemon beurre blanc. Served over a bed of homemade mashed potatoes and paired with vegetables.

Is wasn’t long ago that duck was a staple in the diets of the American living in the western states. The French did one thing right when it came to cooking. Pairing duck with fresh fruit, red wine, and sweet potatoes. We use a cherry cranberry mix, merlot wine, slow cooked duck we pull by hand, and simmer for 4 hours. Then its as simple as plating the duck greatness with our delicate golden potatoes and sweet potato mash. Allow for 15-20 min cook time.

One meaty grilled portobello caps marinated to perfection with Dijon mustard and balsamic, topped with caramelized onions and served with choice of potato and veg of day.

Vegetarian