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    • Appetizers

    • CALAMARI FRITO 9

      Lightly seasoned calamari strips, served crispy with horseradish cocktail sauce

    • COTTONWOOD PLATTER* 16

      A selection of cheeses, smoked meats and fish served
      with fresh fruit and assorted crackers

    • CROQUETAS 5

      Traditional Basque fritters made with creamed béchamel and served with rumescu sauce

    • STEAMERS* 15

      One and a half pounds of fresh clams, served with Idaho French fries, cooked in your choice of: Garlic & Beer or Shallot & White Wine Cream Sauce

    • SHRIMP PIL PIL* 11

      Tender tail-on shrimp sautéed with olive oil, garlic and crushed red pepper, finished with lemon butter sauce

    • SKEWERED CALAMARI STEAKS 9

      Skewered, breaded calamari steaks served with lemon garlic aioli

    • CRAB CAKES* 16

      Pacific crab, mixed with shallots and Pernod, cooked crisp and served with lemon beurre blanc

    • CHILLED PRAWN COCKTAIL* 4 per prawn

      Tender jumbo shrimp served with a horseradish tomato sauce and lemon

    • BAKED BRIE 11

      Warm soft French cheese baked to a golden brown, served with Lingonberry chutney and toast points

    • OYSTERS ON THE HALF SHELL* 12

      Six Pacific cold water oysters served chilled with mignonette, cocktail sauce and lemon. Or Rockefeller~ baked with spinach, roasted shallots and Parmesan cheese topped with hollandaise

    • Game

      We proudly feature all natural ranch raised game Accompanied with daily selection or potato and vegetable

    • NORTH AMERICAN ELK* 37

      Premium elk loin, sautéed, sliced and served with a green peppercorn sauce

    • NORTHWEST PREMIUM BUFFALO* 37

      Fresh buffalo strip loin sautéed, sliced, and served with a rich cabernet sauce

    • MUSCOVY DUCK* 30

      Sautéed muscovy duck breast, finished with a lingonberry cabernet sauce

    • Fresh Fish & Shellfish

      Accompanied with daily selection of rice and vegetable

    • HALIBUT OÑATI 31

      Filet of Alaskan halibut, baked golden and finished with a lemon butter cream sauce

    • SAUTEÉD IDAHO TROUT 24

      Fresh Hagerman Valley ruby trout, pan seared golden and finished with a toasted almond lemon butter sauce

    • FRESH ATLANTIC SALMON* 26

      Your choice of preparation: Salmon in a cage ~ horseradish crusted ~ grilled, all served with lemon beurre blanc

    • NORTH ATLANTIC SEA SCALLOPS* 30

      Fresh sea scallops, pan seared golden, served on braised spinach with capellini pasta in a creamy saffron sauce

    • Poultry - Pork - Lamb & Beef

      We proudly serve Double R Ranch Signature Northwest beef Accompanied with daily selection of potato and vegetable. All entrées include a cup of our hand crafted soup du jour, mixed green salad or wedge Caesar salad

    • LEMON ROASTED CHICKEN 19

      All natural chicken roasted with rosemary and lemon pepper, served with a lemon scallion cream sauce

    • CHICKEN AND MUSHROOMS 19

      Boneless chicken thighs sautéed with onions and fresh mushrooms, finished with a creamy savory sauce

    • LAMB SHANK 30

      Slow cooked bone-in lamb shank in a rich brown sauce, served with garlic mashed Idaho potatoes

    • SIRLOIN STEAK* 26

      Aged sirloin steak grilled and served with creamy peppercorn sauce

    • TENDERLOIN MEDALLIONS* 35

      Slow roasted tenderloin, carved and finished with cabernet sauce

    • RIBEYE* 35

      Boneless rib eye steak, grilled and served with cabernet and wild mushroom sauce

    • PORK TENDERLOIN* 24

      Pork tenderloin gently sauteed and finished with a fresh assorted mushroom demi-glace

    • NEW YORK STRIP* 35

      Aged strip steak, seasoned and grilled

    • SEAFOOD ADD-ONS TO ANY ENTRÉE

      ‘Oscar’ style* - 8
      Two prawn scampi* - 8
      Two jumbo sea scallops* - 8
      8 oz. lobster tail*  - market price

    • Pasta & Salads

      All pastas and salad entrées include a cup of our hand crafted soup du jour, mixed green salad or wedge Caesar salad

    • MEDITERRANEAN SALAD* 19

      A blend of baby greens and lettuce with white asparagus, tomato, egg and red pimiento topped with seared ahi tuna and garnished with wasabi and ginger

    • CHICKEN CAESAR SALAD 15

      All natural chicken, grilled or Cajun spiced, sliced and served with our whole romaine heart Caesar salad

    • SEAFOOD LINGUINI* 23

      Tender morsels of fresh fish, shrimp, scallops, and clams with mushrooms and roma tomato in a dill cream sauce, tossed with fresh spinach pasta

    • VEGETABLE RIGATONI 15

      Artichoke hearts, crimini mushrooms, roma and sun-dried tomatoes with tube shaped pasta in a basil cream sauce topped with provolone cheese ~ add grilled chicken breast or sauteed shrimp for 7.00

    • JUMBO PRAWN SCAMPI* 20

      Tender jumbo shrimp sautéed in a classic caramelized garlic and white wine butter sauce with red pepper flakes over fresh capellini pasta

    • CHICKEN & GORGONZOLA TORTELLINI 19

      Roasted chicken and crimini mushrooms sauteed with roasted garlic, finished in a creamy Gorgonzola sauce with fresh three cheese filled pasta

    • PAPPARDELLE WITH ARUGULA PESTO 14

      Ribbon pasta tossed with zucchini and pesto topped with fresh arugula, walnuts and Parmesan cheese ~ add grilled chicken breast or sautéed shrimp for 7.00

    • FARFALLE YUCATAN 14

      Bow tie pasta tossed in a creamy, spicy Chipotle sauce with a hint of cilantro ~ add grilled chicken breast or sautéed shrimp for 7.00

    • SHRIMP AND SCALLOP SALAD* 15

      Sauteed shrimp and scallops served over mixed greens with assorted fruit, and an orange vinaigrette dressing

Cottonwood Grille