Dinner Menu

Appetizers



* Calamari    14

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


Roasted Garlic and Baked Brie    15

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  11

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


Jumbo Lump Crab Cakes   15

Pan seared crab cakes served with a lemon caper remoulade


* Columbia River Smoked Steelhead Platter    17

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    10
Crisp iceberg lettuce topped with bacon, blue cheese crumbles and heirloom cherry tomatoes in a creamy blue cheese dressing


Spinach Arugula Salad 12

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


Mountain House Salad    12
Mix of baby greens, fresh berries, toasted hazelnuts, and blue cheese crumbles with a pear vinaigrette


Callahan’s Shrimp Louie    17
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 5 or Smoked Steelhead 8



Entrées

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   38

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   35

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


Rib Eye   36

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 30

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     26

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    24
Pan seared and served over a bed of roasted corn and sweet potato hash  finished with a garlic brown butter sauce


 Columbia River Steelhead    29
White oak grilled and served with sautéed seasonal mushrooms served on a bed of winter squash risotto


 * Chicken Parmesan   22
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    24
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



Pastas



* Prawn Fettuccini    26
Grilled prawns with sautéed sundried tomatoes and yellow squash tossed with fettuccini pasta in a garlic cream sauce with a basil chiffonade


Baked Lasagna     24
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    26
Tender chunks of prime rib, sautéed with mushrooms over a bed of pasta smothered in our caramelized onion demi glaze stroganoff gravy


* Spaghetti    16
Spaghetti with choice of sauce – fire roasted marinara, Bolognese, garlic cream sauce or mezzo/mezzo




Vegetarian



Portabella Mushroom 18

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    18

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


Vegetarian Risotto 18

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

 

Book now, to stay with us this Summer.