Small Plates, Appetizers, Salads & Soups
Summertime Shrimp Cocktail
Six medium prawns steamed with an orange, lemon and lime infusion, served chilled with fresh mango-cilantro cocktail sauce.
Green Bean Fries
Lightly battered and flash-fried, served with roasted red pepper aioli.
Locally-Smoked Idaho Trout
Served with brie cheese, capers, grapes, cucumber-dill sauce, and whole-grain crackers.
Vine Ripened Tomato & Burrata Appetizer
Includes fresh Burrata-style mozzarella cheese, vine-ripened tomatoes, organic greens, fresh basil, garlic-infused olive oil, and a balsamic reduction.
Seared Ahi Appetizer
Sashimi-grade Ahi tuna, slightly-spicy dry rub, seared-rare, thinly-sliced, ginger-soy-sesame sauce (also available as a salad with sesame-soy-ginger vinaigrette).
Baked Dungeness Crab, Shrimp & Artichoke Dip
Served with parmesan and grilled pita triangles | $14.50
Organic Mixed Green Salad
Iceberg Wedge Salad
Includes bacon crumbles, onion crisps, and house-made bleu cheese dressing.
Large Caesar Salad with Grilled Chicken
Homemade Tomato-Basil Bisque
Cup $6 | Bowl $7
Elevation 486 Originals
Kobe Beef Meatloaf
Made with Northwest-grown American Kobe beef and a touch of Italian sausage, finished with our signature mushroom sauce.
Butternut Squash Ravioli
Tossed with a light and flavorful pistachio-basil sauce.
Northwest Seafood Linguine
Made with scallops, prawns, clams, mussels, garlic, Roma tomatoes, basil, olive oil and white wine, tossed with linguine and freshly grated Reggiano cheese.
Spicy Sesame Noodle Bowl
Stirred with snow peas, asparagus, broccolini, mushrooms, sweet peppers, cilantro, and rice noodles, all in a savory, slightly-spicy Asian broth. - Add beef, chicken or shrimp | $22
Entrees include your choice of one of the following sides:
Toasted Coconut Rice - Baked Idaho Potato - French Fries - Red Bliss Garlic-Mashed Potatoes - Fresh Seasonal Vegetables
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.
The tenderest cut of all, specially-aged, Northwest grown, grass-fed beef, hand-cut at 8 ounces, fire-grilled, finished with a rich cabernet demi-glace.
Rack of Lamb
Marinated in olive oil, rosemary, garlic, soy, and merlot, seared on the fire and then oven roasted, served with cabernet demi-glace and house-made mint sauce (our award-winning recipe).
BBQ Back Ribs
A full one-pound rack, slow-cooked, basted with house-made barbecue sauce.
Idaho Ruby Red Trout
A boneless filet, pan-broiled, basted with house-smoked red pepper butter, sustainably farm raised as hormone & antibiotic free in pure spring water along Idaho's Snake River.
Prime Rib of Beef
Northwest-grown, grass-fed 'Double R Ranch' beef, specially aged, well-marbled, proprietary dry-rub, slow roasted, served with creamy horseradish sauce - Cooked fresh nightly, served for as long as it lasts!
12oz - $39 | 16oz - $45
Fire-Grilled Flatiron Steak
An 8-ounce cut, lightly seasoned, char-broiled, and brushed as it comes off the fire with our slightly-spicy hickory-smoked chipotle butter.
Grilled 'Falls Brand' Pork Chop
A 10-ounce bone-in 'Falls Brand' pork loin chop, proprietary dry rub, fire-grilled, served with homemade apple sauce and raised hormone & antibiotic-free right here in the Magic Valley.
Flown in fresh, a boneless filet that is pan-broiled and brushed with fresh lemon, garlic, and dill.
Fire-Grilled Manchester Farm Quail
Two all-natural, partially-boned quail, grilled and basted with a honey-bourbon-jalapeno glaze (our award-winning recipe).