Soup & Salad

Soup Du Jour

chef inspired soup of the day 13

House Salad

mixed greens, shredded cabbage & carrots, shaved onions, croutons & smoked cheddar 14 +

Caesar Salad

baby romaine, radicchio, anchovy, roasted tomato,
house made Caesar dressing, croutons, shaved parmesan 14 +

Beet Salad

roasted beets tossed in a blood orange champagne vinaigrette, topped with goat
cheese, garnished with arugula, pine nuts, blood orange segments, shaved Belgian endive, pickled fennel and drizzled with EVOO 16 +

+ Salad extras: grilled chicken 8 | arctic char 12 | shrimp 14 | grilled steak 15

Appetizer

Bread Du Jour

whipped European style butter, sundried tomato pesto & spiced honey 11

Charcuterie

selection of artisan cheeses, gluten free crackers & meats, with fresh fruit, nuts, wild berry sweet pepper mostarda & rye mustard 28

Bacon Wrapped Shrimp

prosciutto wrapped jumbo Tiger shrimp and cheesy polenta cakes with a chipotle pomegranate glaze 19

Wedge Salad

Boston Bibb wedge served with heirloom cherry tomatoes, crumbled bacon, port wine pickled onions, crumbled blue gouda cheese, blue cheese dressing and balsamic reduction 19 †

Spinach Artichoke Dip

spinach and artichoke in a Swiss mornay sauce with crostini’s 16

Truffle Fries

house fries with fresh herbs, parmesan cheese, white truffle oil drizzle 13

Entrée

Fall Harvest

roasted root vegetables, spinach and pappardelle pasta tossed in a brown butter and sage cream sauce, garnished with fried sage, toasted Sicilian pistachios and roasted tomatoes 30
chicken 8| arctic char 12 | shrimp 14 | steak 15

Elk Tenderloin

8oz elk loin marinated in a “hunter’s spiced herb blend” with sweet potato puree, a fall vegetable medley and a rich mushroom marsala demi-glace 65 † gf/df

Arctic Char

citrus and herb crusted pan-fried filet, roasted leek couscous pilaf and mixed vegetables drizzled with spiced honey 37

Jägerschnitzel

herb-breaded veal cutlet with mushroom demi-glace, green beans and roasted fingerling potatoes 35 †

The 14er

14oz Black Angus strip steak, creamy cheddar polenta, grilled asparagus and a “sofrito demi-glace” 45 † gf

The Cowboy

Tuscan herb rubbed bone-in bison ribeye with a chipotle brown sugar demi-glace served with roasted root vegetables and green beans 60 †

The Prospector

rotating chef’s selection served with roasted fingerling potatoes, grilled asparagus and our sauce du jour MKT † gf/df

The BV Wagyu burger

8oz Wagyu “steak ground” patty grilled to order with melted Jarlsberg cheese, caramelized onions, wild mushrooms and house burger sauce 28 † served with French fries or sweet potato fries substitute truffle fries +3

† = cooked to order gf/df = omit gluten or dairy as primary ingredients
20% gratuity is added to tables of 6+ Please consider limiting split checks to two
Our kitchen handles foods containing gluten, nuts, dairy, eggs, soy, fish & meats, and cannot certify dishes “free” of any.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Lunch Menu.

11:30am-4:00pm
From soups and fresh salads to an enticing array of unique entrees, our lunch menu is sure to pique your appetite. Dine inside or enjoy the incredible views of the Chalk Cliffs and the surrounding 14,000' peaks.

Kids Menu

11:30am-9:000pm
From soups and fresh salads to an enticing array of unique entrees, our lunch menu is sure to pique your appetite. Dine inside or enjoy the incredible views of the Chalk Cliffs and the surrounding 14,000' peaks.

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OPEN YEAR-ROUND
9:00AM - 9:00PM