Dinner Menu


* Calamari    13
Calamari fried in gluten free tapioca flour served with a lemon garlic aioli

 * Prime Rib Crostini    15
Thinly sliced prime rib on grilled crostinis  topped with Gorgonzola and drizzled with a balsamic reduction

Roasted Garlic and Baked Brie    14
Roasted garlic bulbs served alongside brie baked in a mini bread bowl served with pear cherry chutney

 * Sautéed Mushrooms    15
Seasonal mushrooms sautéed with garlic and shallots deglazed in a white wine with grilled crostinis

* 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

Roasted Beet Spinach    10
Roasted red and golden beets served with panko encrusted goat cheese fritter on a bed of baby spinach, with a warm onion and bacon 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 finished with a merlot rosemary demi served with Brussels spouts and golden beets sautéed with pancetta and roasted fingerling potatoes

Rib Eye   34
Grilled and finished with a garlic compound butter  served with herb roasted fingerling potatoes and heirloom carrots

Rack of Lamb   33
Grilled large cut lamb chops finished with tarragon cream sauce over a bed of winter squash risotto

Porterhouse    38
Grilled over white oak and drizzled with au jus alongside golden beets sautéed in garlic and shallots with a seasonal mushroom risotto

Double-Cut Pork Chop    28
Pan seared and encrusted with thyme, rosemary, sage finished with a cherry pear compote served with a savory gorgonzola bread pudding and grilled yellow squash

St. Louis Ribs     24
Slowly smoked and finished with Coca Cola BBQ sauce, served with grilled corn on the cob and garlic fries

* Lodge Burger    13
Cast iron seared, hand-pressed ½ lb. ground chuck  patty served on a toasted pub bun and your choice of cheese – cheddar, pepper jack, Swiss, or blue cheese(Add chili, avocado, bacon, grilled onions, fried egg,  and mushrooms for $2 each)

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