Moving Along The Main Current


All Entrées are served with a Trio of Seasonal Vegetables

Duck Confit 29
braised mushroom rice, orange tarragon vinaigrette

Bison Shepherd’s Pie 29
bison, vegetables, spiced cranberry sauce, duchess potatoes

Pork Tenderloin Medallions 27
red wine mushroom dijon sauce, rice

Grilled Arctic Char 34
bruschetta, quinoa, arugula, herb butter

Rack of Lamb 37
crusted with mint walnut pesto, braised lentils


All Pasta are served with a Trio of Seasonal Vegetables
Gluten Free Pasta option available upon request

Elk and Roasted Tomato Penne 29
elk, fresh basil & parmesan, roasted tomatoes

Mushroom Gnocchi 33
mushrooms, chevre, tomatoes, balsamic reduction, truffle oil

Seafood Linguine 37
char, scallops, prawns, mussels, clams, fresh basil, parmesan

Steak & Ribs

Braised Short Ribs 35
birch syrup & garlic glaze, red rice, crispy shallots

8 oz Grilled Striploin 35
roasted potatoes, green peppercorn sauce

10 oz Grilled Ribeye 39
whole grain mustard horseradish butter, crispy leek mashed potatoes