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Wild Mushroom and Spinach Polenta Cake
Local hand gathered wild mushrooms, creamy spinach, garlic, and cheese; surrounded by baked polenta | Crab and Salmon Cakes
Accompanied by organic mixed greens, crema, and cilantro sauce | Sautéed Calamari and Tiger Prawns
With tomato concassée and saffron sauce, served over coconut basmati rice
| Flambéed Seared Scallops
With black lentils and Brazed Fennel and a horseradish crema sauce | Vegetarian Tower of Grilled Aubergine
Layers of eggplant with provolone cheese, roasted bell peppers and provencal sauce accompanied by a quenelle of basil flavored mashed potato
| Fried Calamari
Served with Ginger soy and lemon Cajun dipping sauce | Soup of the Day
| Caesar Salad
A classic Caesar Salad served with Garlic crostini and Parmesan
| Organic Spinach Salad
With Gorgonzola, Hazelnuts, and red onions | Beet Salad
Roasted beets and fresh green beans tossed with horseradish lemon vinaigrette and chevre
| House Salad
Organic mixed greens with tomatoes, onions, and Gorgonzola with our homemade herb vinaigrette dressing
| Pan Seared Salmon
With Sweet Potatoes and Sautéed Local Vegetables accompanied by a lemon cream saffron sauce
| Filet Mignon
Seven ounce Black Angus served with potato wedges and local vegetables
| Chicken Primavera Fettuccini
Chicken, sun dried tomatoes, Artichoke hearts, red onions, and Calamata olives in a creamy pesto sauce
| Grilled Ribeye
13-ounce Black Angus topped with baby portabella mushrooms and gorgonzola cheese served with potato Wedges and local vegetables
| Sesame Seared Sushi Tuna
Served over wasabi mashed potatoes and stir fried vegetables
| Beef Tenderloin Medallions and Shrimp
Black Angus Tenderloin Medallions and Shrimp served with potato wedges and local vegetables
| Trout Almondine
Fresh Idaho Trout, Brown butter seared served with toasted almonds, cumin scented rice, and local vegetables
| Vegetarian Mushroom Napoleon
Layers of potato, sautéed spinach, butternut squash, locally farmed Organic mushrooms, and ricotta cheese
| Grilled NY Strip
13-ounce Black Angus served with caper mashed potatoes and local vegetables
| Seared Duck Breast with Wild Mushrooms
The local wild mushrooms are hand gathered from the forests surrounding the Gorge served with sweet potato brenoise in a vol-au-vent and a raspberry Jus
| Hazelnut Crusted Rack of Lamb
10-ounce rack of lamb served with creamy spinach and mushroom polenta with a rosemary jus
| Three Rivers Chicken Cordon Bleu
Stuffed breast of chicken served with mashed potatoes and seasonal vegetables
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Imperial Ranch Natural Sirloin Burger
½ Pound burger, served with tomato, lettuce and onion on a roll with fries. Optional cheddar, Swiss, Gorgonzola, bacon or mushrooms | Quiche of the Day
Served with house salad, with optional soup | Mexican Style Fish Wrap
Fresh breaded fish wrapped in a whole wheat Tortilla with homemade coleslaw, cheddar, and Chipotle Sauce | Shwarma
Lamb or chicken, with humus in pita bread served with tzaziki sauce, cucumbers, onions, and tomatoes | Crab and Salmon Cakes
Served with a organic mixed green salad, and a house vinaigrette | ½ Sandwich with your choice of soup or salad
Choose from our club or roast beef sandwich and our soup of the day or your choice of salad | Smokey Club
With smoked bacon, Gouda, turkey, and orange Cointreau mayonnaise on twelve grain bread Served with fries | Three Rivers Roast Beef Sandwich
With horseradish mayonnaise and Provolone cheese on twelve-grain bread served with fries | Caesar Salad with Crostini and Parmesan
With optional chicken and/or shrimp | Spinach Salad with Fresh Seasonal Fruit
Served with a blue cheese dressing and hazelnuts | Curry Chicken Salad
Served over baby greens with grilled pita | Wrap
With spring vegetables, herbed Chevre, guacamole, lettuce, tomato wrapped in a whole wheat tortilla; available as vegetarian or with chicken | Pan Seared Salmon
Served with a organic mixed green salad, and a raspberry vinaigrette | Fish and Chips
Panko and Beer battered fish served with coleslaw and house made tartar |
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