Dinner Menu


* Calamari    13

Calamari fried in gluten free tapioca flour served with a lemon garlic aioli

Roasted Garlic and Baked Brie    14

Roasted garlic bulbs served alongside brie baked in a mini bread bowl served with pear cherry chutney

Prime Rib Crostini    15

Thinly sliced prime rib on grilled crostinis  topped with Gorgonzola and drizzled with a balsamic reduction

* Sautéed Mushrooms    15

Seasonal mushrooms sautéed with garlic then deglazed in white wine with grilled crostinis

Mountain Fries  10

Steak fries tossed with  gorgonzola cheese, garlic, green onions and a hint of hot chili flakes

Jumbo Lump Crab Cakes   14

Pan seared crab cakes served with a lemon caper remoulade

* Columbia River Smoked Steelhead Platter    15

Spiced honey glazed smoked Columbia River Steelhead served with lemon dill cream cheese, capers, cornichons, diced red onion, Dijon mustard and grilled crostinis


From the Garden

The Wedge    9
Crisp iceberg lettuce topped with bacon, blue cheese crumbles and heirloom cherry tomatoes in a creamy blue cheese dressing

Spinach Arugula Salad 10

Fresh spinach and arugula with brown sugar spiced hazelnuts, Gorgonzola and red onion then finished with a strawberry balsamic dressing

Mountain House Salad    10
Mix of baby greens, fresh berries, toasted hazelnuts, and blue cheese crumbles with a pear vinaigrette

Callahan’s Shrimp Louie    15
Shredded romaine hearts, served with prawns, tomatoes, black olives, deviled egg and pickled asparagus with a side of 1000 Island dressing

Add to any entrée above: Grilled Chicken 4 or Smoked Steelhead 7


Add a Signature Hazelnut Pear Vinaigrette salad or Caesar salad for $4

~Bread served upon request~

Add to any entrée two fried prawns 6, or lobster tail 20

Filet Mignon   36

Pan seared and stuffed with gorgonzola served with roasted garlic panko encrusted potato croquettes and Blue Lake green beans sautéed with pancetta

Rack of Lamb   33

Pan seared New Zealand lamb topped with a mint chimichurri, served with roasted heirloom carrots and a creamy garlic risotto

Rib Eye   34

Grilled and finished with a garlic compound butter served with roasted fingerling potatoes and sautéed heirloom carrots

Porterhouse    38

Grilled over white oak and served alongside roasted red bell peppers stuffed with a portabella mushroom risotto

Duroc Pork Loin 28

Pan seared and seasoned with roasted garlic and rosemary, served with Blue Lake green beans sautéed with pancetta and crispy polenta cakes on a fire roasted tomato sauce

St. Louis Ribs     24

Smoked in house and smothered with our BBQ sauce, served with roasted corn salad and smoked gouda mac and cheese


Fish and Poultry

Idaho Trout    22
Pan seared and served over a bed of roasted corn and sweet potato hash  finished with a garlic brown butter sauce

 Columbia River Steelhead    27
White oak grilled and served with sautéed seasonal mushrooms served on a bed of winter squash risotto

 * Chicken Parmesan   20
Panko encrusted chicken breast served over fire roasted tomato marinara with fettuccini pasta tossed in a garlic cream sauce and sautéed chard

 * Stuffed Tuscan Chicken    22
Artichokes, sundried tomatoes, basil and mozzarella cheese stuffed chicken breast, pan seared and served with fettuccini in a pesto cream sauce and grilled yellow squash


* Prawn Fettuccini    25
Grilled prawns with sautéed sundried tomatoes and yellow squash tossed with fettuccini pasta in a garlic cream sauce with a basil chiffonade

Baked Lasagna     22
Roasted squash, zucchini and spinach layered with ricotta and smoked mozzarella cheese, baked off in a crisp puff pastry, served with garlic cream sauce and choice of Bolognese or fire roasted tomato marinara

* Prime Rib Stroganoff    25
Tender chunks of prime rib, sautéed with mushrooms over a bed of pasta smothered in our caramelized onion demi glaze stroganoff gravy

* Spaghetti    15
Spaghetti with choice of sauce – fire roasted marinara, Bolognese, garlic cream sauce or mezzo/mezzo


Portabella Mushroom 16

Panko encrusted and fried Portabella cap filled with chard sautéed in garlic, white wine and parmesan, then drizzled with a balsamicreduction and fettuccini tossed in a pesto cream sauce

Roasted Stuffed Spaghetti Squash    16

Spaghetti squash stuffed with artichoke hearts and portabella mushrooms topped and baked with parmesan cheese served over a fire roasted tomato marinara

Vegetarian Risotto 16

Creamy garlic risotto topped with sautéed oyster and crimini mushrooms, sundried tomatoes and sweet peas sprinkled with basil chiffonade and Gorgonzola