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Hickory smoke infused beef tri-tip, sous vide for tenderness, then sliced and chargrilled to perfection. Served with a Portobello mushroom Duxelle sauce and port reduction. (Gluten free.)

Seasoned and grilled to perfection pork tenderloin served with a Huckleberry coulis sauce made from wild, hand-picked huckleberries from the ashy slopes of Mount St. Helens.  (Gluten free.)

Hot off the grill barbeque-style chicken marinated for 24-48 hours in Grandpa Dwaine's secret marinade blend. (Gluten free.)

Diced red potatoes in a delicious chicken cream sauce blended with five cheeses and sour cream then topped with crunchy corn flakes.  6 oz.

Classic elbow pasta in a velvety, creamy, five cheese cheddar sauce. (Vegetarian.  Gluten Free upon request.)

Cut green beans, sautéed with bacon and caramelized onions.

Creamy russet potatoes whipped to perfection with roasted garlic and grated Parmesan cheese for a classic, comfort dish. (Vegetarian.)

Oven roasted sweet potatoes with orange, nutmeg, 100% real maple syrup and brown sugar, topped with candied pecan crumbles. (Vegan/Vegetarian/Gluten Free.)

Hand-torn romaine lettuce, tossed in our creamy Caesar dressing, served with shaved Paremesan, fire-roasted tomatoes, and candied bacon crumbles.

 Rich, hand-crafted chocolate mousse served with our signature huckleberry sauce and topped with a dollop of crème chantilly and almonds crumbs.

(Vegetarian/Gluten Free.)

Silky vanilla custard, blue-flame torched to create a delicate, crackling caramel crust- a symphony of rich, creamy sweetness and satisfying crunch in every decadent spoonful. (Vegetarian/Gluten Free.)

Fourteen hour real Hickory wood smoked beef brisket with porcini cream and huckleberry coulis. 

 Chopped cinnamon chicken and fire roasted poblano peppers with black bean puree in a fried wonton taco shell topped with sweet corn, cilantro lime pesto, and cotija cheese.  (Vegan/Vegetarian upon request.)