Menu

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Panko crusted and sautéed with garlic & 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. 

Pepita pesto, fresh mozzarella, tomato pomodoro, fresh basil, arugala and balsamic reduction.

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

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

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

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

Arugula-spinach blend, crumbled goat cheese, pickled celery, candied walnuts, fresh strawberries, honey-berry vinaigrette. 

• add chicken 3 • add salmon 5

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

• add chicken breast 3 • add salmon 5 

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

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

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

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

Garlic butter toasted sourdough bread, smoked gouda, chedder, scallions, bacon bourbon jam and swiss fondue.

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

• substitute polenta 3 

*suggested pairing:  custard chardonnay

Fresh pasta tossed with Swiss cheese fondue, fresh tomato, green onion & cheddar jack cheese, topped with Bristol bacon.

*suggested pairing: house made bloody mary

All-natural ground beef, tomato, onion, butter leaf lettuce, cheddar & 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 & Maitre d' butter.

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

*suggested pairing: house rye Manhatten

Angus beef, peppercorn crusted, open flame broiled, blue cheese-scallion mashed potatoes, seasonal vegetables and sauce robert.

*suggested pairing: two mountains red blend

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

*suggested pairing: j lohr pinot noir

Maple brined and blackened, spicy gorgonzola potato hash, sage brown butter vinaigrette, seasoned vegetables and perpita pesto.

Handmade local with ricotta, spinach and artichokes, sauteed red onion, artichoke, grape tomatoes and spinach with basil beurre blanc, finished with feta and balsamic reduction. 

• add chicken 3 add salmon 5

*suggested pairing: stoneleigh sauvignon blanc

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

*suggested pairing: cougar crest tempranillo

Bone in prime pork, herb marinated, open flame broiled, 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.