With elk, venison, and andouille sausages, a touch of slightly-spicy Italian sausage, grilled chicken, okra, and rice pilaf.
With mushrooms, cilantro, bean sprouts, garlic, lime, fresh ginger, seared tri-tip steak and ramen noodles, savory miso broth.
Hearty, made-from-scratch meat sauce, with Northern Rockies all-natural ground bison, olive oil, garlic, onion, plum tomatoes, fresh herbs and grated parmesan.
A lunch-sized portion of our smoky, sweet, tangy Kansas City Style baby back ribs, served with craft beer battered onion rings.
With pistachio-basil sauce, our favorite vegetarian dish with a recipe borrowed from our sister restaurants: Elevation 486 and The Sawtooth Club
Tempura beer batter, with fries, coleslaw, house-made tartar sauce.