Dinner Menu

Elevation Bend

Starters 

Beef Carpaccio 9
Thinly sliced Rib-eye deckle, smoked sea salt,
fried capers, minced shallot and horseradish oil

Scotch Egg 8
Hardboiled egg encased in house-made sausage and herbs, breaded, fried and served with cornichons,
pickled onion and lightly dressed arugula

Soupe de Poisson 6
Rich fish soup served with shaved
grana padano and sauce rouille

Entrées 

Summer Squash Farfalle 12
Grated zucchini, yellow squash sautéed with shallot and garlic confit. Finished with Greek yogurt, fresh herbs,
pine nuts and grated aged parmesan.

Bourbon Orange Duck* 16
Seared duck breast basted with honey orange bourbon glaze. Served with roasted Brussels sprouts
and sausage bread pudding

 Idaho Red Trout Almondine* 14
Pan seared trout with lemon almond butter,
haricot verts and sweet potato fritters

Rib-eye En Croute* 18
Grilled rib-eye center, mushroom duxelle and bacon jam wrapped in puff pastry and baked golden brown, Served with Roquefort potatoes, grilled asparagus and demi-glace

Salad 

Radicchio Salad 7
Shredded radicchio, pancetta bacon, manchego, balsamic
sherry vinaigrette and olive tapenade croutons 

Desserts

Three Creeks Flourless Chocolate Porter Cake 6
Whipped bourbon ganache, malted barley ice cream, salted pretzel and peanut crunch, caram-ale sauce

Strawberry Rhubarb Fraisier 6
Rhubarb sorbet, white chocolate ginger oat streusel

Lemon Sabayon Tartlette 6
Pine nut crust, toasted coconut Italian meringue,
earl grey ice cream,  raspberry coulis

Daily Ice Cream and Sorbet 5
Chef’s daily creation served with a choice of
single or double scoop and a waffle crisp

*consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness

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