DINNER ENTRÉES

DINNER ENTRÉES
All dinners include coffee, soda, salad and oven fresh rolls
CHICKEN MARSALA
Lightly coated chicken breasts braised with Marsala wine and mushrooms.
Served with creamy polenta, fire roasted vegetables and chef’s choice dessert.
NORTHWEST PEACH HUCKLEBERRY CHICKEN
Oven baked French-cut chicken breast with a sweet peach huckleberry Gastrique
sauce. Served with Rice Pilaf, fire roasted vegetables,and chef’s choice dessert.
CHICKEN PICCATA LINGUINE
WITH CAJUN PRAWNS
Broiled boneless chicken breast served atop linguine tossed with onions, tomatoes, mushrooms,
fresh basil, capers and garlic, topped with an herb cream sauce and finished with Cajun
prawns. Served with fire roasted vegetables, and chef’s choice dessert.
CHICKEN SALTIMBOCCA
Tender chicken breast lined with prosciutto and spinach with sage pomodoro sauce.
Served with wild mushroom risotto and fire roasted vegetables, and chef’s choice dessert.
CASEY’S SEASIDE CHICKEN
Panko breaded chicken breast stuffed with crab, shrimp and scallops served on a bed of lobster cream
sauce. Served with Yukon Gold mashed potatoes, fire roasted vegetables and chef’s choice dessert.
OVEN ROASTED PORK PRIME RIB
WITH ROSEMARY REDSKIN POTATOES
Juicy pork prime rib slow roasted to a tender perfection, topped with a tangy sauce
made from cranberries, red onion and cider, Served with rosemary roasted redskin
potatoes, fire roasted vegetables and chef’s choice dessert.
All food and beverage prices are subject to 19% service charge and current Idaho sales tax. Prices subject to change without notice. 2013
D I N N E R E N T R É E S C O N T.
IDAHO POTATO CRUSTED COD
Flaky potato-crusted cod served with a Huckleberry Gastrique sauce. Served with
Yukon Gold mashed potatoes, fire roasted vegetables and chef’s choice dessert.
TRAIL CREEK BALSAMIC GLAZED SALMON
Fresh Columbia River salmon baked with a balsamic glaze with hints of Dijon
and honey topped with fresh basil to compliment the flavor of the salmon.
Served with lucky peak jasmine rice, fire roasted vegetables and chef’s choice dessert.
MEDALLIONS OF BEEF BORDELAISE
Tender and full of flavor these beef medallions are pan-seared and prepared
medium rare with a red wine bordelaise. Served with an Idaho baked
potato, fire roasted vegetables and chef’s choice dessert.
MOONSTONE MOUNTAIN FLANK STEAK
WITH BRANDY SAUCE
A juicy flank steak encrusted with the chef ’s special blend of spices then marinated in white wine
vinegar and dry sherry, broiled medium and topped with a mushroom brandy sauce.
Served with country style mashed potatoes loaded with bacon, chives and sour cream,
fire roasted vegetables and chef’s choice dessert.
PRIME RIB OF BEEF
Slow roasted prime rib prepared medium with horseradish sauce and au jus.
sServed with an Idaho baked potato, fire roasted vegetables and chef’s choice dessert.
SURF AND TURF
Top sirloin broiled medium and topped with an onion ring, accompanied by your
choice of three coconut prawns, garlic prawns or roasted garlic sea scallops. Served
with an Idaho baked potato, seasonal fresh vegetables and chef’s choice dessert.
All food and beverage prices are subject to 19% service charge and current Idaho sales tax. Prices subject to change without notice. 2013