The Blue Lion

Santa Fe Duck Cakes

duck, red peppers, and onions combined with southwestern herbs and spices, rolled in bread crumbs and sauteed til golden brown, served with chipotle mayonnaise

Thai Seafood Fritters

lobster, crab and shrimp rolled into a thai style dumpling, deep fried and served with a spicy soy sauce

Caesar Salad

French Onion Soup

au gratin

Havarti En Croute

havarti cheese, spinach, and mushrooms wrapped in flaky puff pastry and baked to a golden brown

Stuffed Mushrooms

six mushroom caps baked with a cream cheese, crab and courvoisier stuffing

Oysters On The Half Shell

a half dozen oysters laced with a creamy mixture of spinach, bacon, mushrooms and bleu cheese, topped with asiago cheese and broiled

Green Curry Prawns

jumbo prawns simmered with tomatoes and snow peas, finished with cilantro in a greeny curry sauce and served over jasmine rice

Seafood From The Grill

Stuffed Wild Alaskan Salmon

stuffed with a mixture of goat cheese, artichoke hearts, sun dried tomatoes and basil, baked and finished with lemon chive butter

Lighter Fare

choose from smaller portions of some of our favorites, salad a la carte

Grilled Wild Alaskan Salmon Fillet

with herb butter

Chicken Marsala

boneless chicken breast sauteed with mushrooms, garlic and shallots, finished with fresh basil and marsala wine sauce

Trout Grenoblaise

fresh rainbow trout sautéed with tomatoes, mushrooms and capers; finished with a white wine and lemon butter sauce

Thai Shrimp Linuine

shrimp sauteed with artichoke hearts, red peppers, garlic and ginger, tossed with linguine, fresh cilantro and a spicey thai curry sauce

Nori Crusted Tuna

fresh ahi tuna, encrusted with a mixture of nori, sesame seeds, orange zest and spices, sautéed, finished with a tropical soy glaze and served over sautéed spinach

Roast Rack Of Lamb

new zealand lamb rubbed with dijon mustard, seasoned with bread crumbs and baked, served sliced with a peppercorn-rosemary cream sauce and jalapeno mint sauce

Cajun Beef Tenderloin

choice 8 oz. beef tenderloin, wrapped in bacon and coated with a cajun spice rub, grilled to temperature and served over a raspberry cabernet sauce

Grilled Beef Tenderloin

wrapped in bacon and grilled to temperature

Mixed Grille

tenderloin of elk grilled to temperature and served with a brandy green peppercorn sauce along with grilled fresh rainbow trout fillet finished with herb butter

Asian Barbequed Pork Chop

16 oz pork chop, marinated and grilled, finished with a spicy asian barbecue sauce

Tournedos Au Bleu

beef tenderloin medallions finished with a crab, artichoke heart and brandy bleu cheese cream sauce

Grilled Elk Tenderloin

grilled to temperature, sliced and finished with a brandy green peppercorn sauce

Smoked Chicken Florentine

smoked chicken breast sauteéd with spinach, mushrooms, tomatoes, and toasted pine nuts, tossed with asiago cheese and bow tie pasta

Thai Shrimp Linquine

shrimp sauteed with artichoke hearts, red peppers, garlic and ginger, finished with a spicy thai curry sauce, fresh cilantro, and tossed with linguine

Chicken Frangelico

breast of chicken encrusted toasted hazelnuts, sauteed and topped with a frangelico-mandarin orange cream sauce

Russian Cream And Raspberries

Tiramisu

Mud Pie

Nightly Specials