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


Caesar Salad


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.

Filet Mignon


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.

King Salmon


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).