Menu

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Panko crusted and sautéed with garlic and lemon, served with cilantro cocktail sauce. 

Calamari steak fried with serrano chiles, red onion, finished with red wine gastrique, cayenne, garlic aioli and fresh cilantro. 

Skin on potatoes, fresh garlic, swiss fondue and scallions. 

Alfredo, arugula, red wine poached pears, capicola ham, mozzarella, gorgonzola, hot honey and balsamic reduction.

Brussel sprouts roasted and finished with a whole grain mustard sauce, house bacon and fresh tarragon.

Roasted mushrooms, onions, madeira and cream garnished with feta cheese.

Red wine sautéed beef tenderloin pieces, greens, bacon, black olives, tomatoes, hard egg, avocado and blue cheese with tarragon vinaigrette .

Broiled chicken, greens, granny smith apples, grape tomatoes, blue cheese, crispy onions, candied walnuts and walnut vinaigrette . 

Heart of romaine, candied bacon, grape tomatoes, grilled onions, blue cheese crumbles, toasted almonds and zesty blue cheese dressing. 

• add chicken 3 • add salmon 5

Romaine lettuce, caesar dressing, croutons, hard egg and shredded parmesan cheese. 

• add chicken breast 3 • add salmon 5 

Smoked ham, havarti cheese, dill pickle and dijon-chili aioli on a toasted zeppole village loaf.  

Parmesan crusted sourdough, smoked turkey breast, Swiss cheese, cherry pepper relish, red onion and house made Caesar dressing. 

Sweet and spicy Bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted zeppole village loaf.

Corned beef, house made pickled cabbage, Swiss cheese, Swiss fondue and louie sauce served on light rye

Herb honey goat cheese spread, mozzarella, jalapeño-blackberry compote, swiss fondue garlic sourdough.

Cajun marinated prime pork loin, dill mustard slaw, havarti cheese, spicy pickles, crispy onions and garlic aioli on a brioche roll.

Sautéed chicken breast in a mushroom, shallot, bourbon and cream served with house mashed potatoes. 

• substitute polenta 3 

*suggested pairing:  custard chardonnay

Handmade Ferranti Tripolini pasta, tossed with Swiss cheese fondue, fresh tomato, green onion and cheddar jack cheese, topped with Bristol bacon.

*suggested pairing: house made bloody mary

All-natural ground beef, tomato, onion, butter leaf lettuce, cheddar and jalapeno aioli on a Gaston brioche roll.  

• add Bristol bacon 3  • add sautéed mushrooms 4

*suggested pairing: Idaho draft beer

House dry aged, salt and pepper seasoned, mashed potatoes and Maitre d' butter.

House dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions.

*suggested pairing: house rye Manhatten

Angus beef, brown sugar-coffee rub, open flame broiled, roasted garlic-parmesan mashed potatoes, seasoned vegetables, red chimichurri and chipotle bbq sauces.

*suggested pairing: two mountains red blend

 Bacon wrapped beef tenderloin, horseradish potato au gratin, béarnaise sauce, red wine demi-glace and seasonal vegetables.

*suggested pairing: j lohr pinot noir

Almond crusted filet, mint-spring pea cauliflower "risotto", basil beurre blanc, apricot-ginger compote.

*suggested pairing: convergence rose

Handmade local with ricotta, sun-dried tomatoes and garlic scapes, sauteed with spinach, fennel, artichoke hearts, red peppers and finished with a roasted fennel pesto cream. 

• add chicken 3 add salmon 5

*suggested pairing: stoneleigh sauvignon blanc

Domestic raised lamb, slow braised, smoked mushroom risotto, vegetables & red wine demi-glace.

*suggested pairing: cougar crest tempranillo

Bone in prime pork, herb marinated, open flame brpoiled, tarragon roasted red peppers, bacon brussel sprouts, demi-glace & a blueberry compote.

*suggested pairing: laissez-faire sangiovese 

Chef's preparation, ask your server for more details.

*prices are subject to change without notice

Flourless chocolate torte, coconut mousse, toasted coconut flakes and warm pecan caramel sauce.

Seasonal cheesecake with fresh, local ingredients.

Gaston's brioche bread, served warm with white chocolate ganache.

Rich, French-style custard topped with burned sugar and served with seasonal fruit topping.