Appetizers – Small Plates  –  Salads – Soup

Vine Ripened Tomato And Burrata Appetizer
Fresh burrata-style mozzarella cheese, vine-ripened tomatoes, organic greens, fresh basil, garlic-infused olive oil, balsamic reduction | 10

Locally-Smoked Idaho Trout
With brie cheese, capers, grapes, cucumber-dill sauce and whole-grain crackers | 12

Baja Style Shrimp and Scallop Ceviche
An Elevation summertime favorite! | 10

Baked Dungeness Crab, Shrimp And Artichoke Dip
With parmesan and grilled pita triangles | 10

Crostini With Bruschetta And Feta
Toasted sourdough crostini topped with fresh vine-ripened tomato bruschetta, crumbled feta cheese, finished with a light drizzle of basil infused olive oil & balsamic reduction | 8

Seared Ahi *
Hawaiian ahi tuna, seasoned with our own spice rub, seared-rare, thinly sliced, served with ginger-soy-sesame dipping sauce | 13

Green Bean Fries
Lightly battered, flash-fried, served with roasted red pepper aioli  | 7

Caesar Salad with Grilled Chicken | Also available with Anchovy Filets | 12

Elevation Spinach Salad
Fresh berries, cold chicken breast, goat cheese and blush wine-walnut vinaigrette | 5

Ultimate Summertime Salad 
Baby spinach, fresh seasonal berries, chicken breast, shaved red onion, artisan goat
cheese and blush wine-walnut vinaigrette| 12

Mixed Green Salad $6, Caesar Salad $5 or Crisp Iceberg Wedge Salad $7

Homemade Tomato-Basil Bisque $4 Cup | $5 Bowl

Elevation Originals

Kobe Beef Meatloaf
Made with Idaho-grown ‘Snake River Farms’ American Kobe Beef and a touch of Italian sausage, finished with our signature mushroom sauce | 21

New Orleans Style Shrimp & Sausage Jambalaya
An authentic recipe straight from Bourbon Street | 19

Farfalle With Beef And Wild Mushrooms
Sautéed beef tips, portobello, white button and crimini mushrooms, sautéed in a sherry-cream reduction, tossed with bowtie pasta, fresh peas, topped with parmesan | 18

Butternut Squash Ravioli
Tossed with a light and flavorful pistachio-basil sauce | 17

Northwest Seafood Linguine
With scallops, prawns, clams, mussels, garlic, roma tomato, basil, olive oil and white wine, tossed with linguine and freshly grated reggiano cheese | 22

Spicy Sesame Noodle Bowl
Snow peas, asparagus, broccolini, mushrooms, sweet peppers, cilantro and rice noodles, in a savory, slightly-spicy Asian broth | 14 [vegan] add grilled
beef, chicken or shrimp | 19

The Grill

Includes choice of soup or salad and one of the following sides
Toasted Coconut Jasmine Rice  –  Baked Idaho Potato  –  Wild Rice Pilaf
Garlic-Smashed Potatoes  –  French Fries  –  Fresh Seasonal Vegetables

Prime Rib Of Beef Au Jus
Northwest-grown, grass-fed beef, specially aged, well marbled, proprietary dry-rub, slow roasted, served with creamy horseradish sauce twelve ounce | 33 sixteen ounce | 38

The Canyon-Cut Ribeye *
Northwest-grown, grass-fed beef, specially-aged, a twelve-ounce cut, fire- grilled, finished with our signature port-mushroom-garlic reduction | 33

Flatiron Steak *
An eight-ounce cut, lightly seasoned, char-broiled and brushed with house- made smoked chipotle butter | 22

Filet Mignon *
The most-tender of all steaks, specially-aged, hand cut at 8 ounces, fire-grilled, finished with red wine demi-glace | 34

Rack Of Lamb *
Marinated in olive oil, rosemary, garlic, soy and merlot, seared on the fire then oven roasted, finished with demi-glace and house-made mint sauce. Our signature recipe | 34

Grilled Idaho Pork Chop *
A 10-ounce bone-in loin chop, proprietary dry rub, served with homemade apple sauce. Raised hormone and antibiotic free from ‘Salmon Creek
Farms’ | 22

BBQ Baby Back Ribs
Slow cooked for that falling-off-the-bone tenderness, with house-made barbeque sauce
Half pound | 14 Full pound | 22

King Salmon *
Flown in fresh from British Columbia, a boneless filet, pan-broiled, brushed with fresh lemon, garlic and dill | 26

Idaho Ruby Red Trout
A boneless filet, pan-broiled, basted with house-smoked roasted red pepper butter. Sustainably farm-raised from the nearby Hagerman Valley | 24

Fire-Grilled Oregon Quail
Two organically-grown, partially-boned quail, grilled and basted with a honey, bourbon and jalapeno glaze. Our award-winning recipe | 23

Roasted Free-Range Chicken
All natural, partially-boned breast & wing, seasoned with lemon, garlic and herbs, seared on the fire, finished in the oven, served with pan-juices | 19

Steak Cooking Specifications  
Rare:  Red throughout, cool center        Medium Rare:  Red, with warm center
Medium:  Pink throughout, hot center        Medium Well:  Very slight pink in the center
Well Done:  Cooked throughout, no pink

Are you ready to dine with us?