Handcrafted dishes made with locally sourced ingredients in the heart of the Black Hills.
Rainbow trout, almonds, lemon, seasonal vegetables and twice-baked potato.
Grilled salmon with arugula salad, fennel, roasted tomato, fried capers, lemon vinaigrette, creamy sauce and twice-baked potato.
Beer cheese sauce over cavatappi with crispy or grilled chicken.
Chicken tossed with pasta in creamy Alfredo sauce, served with garlic bread.
Marinara, broccoli and black olives, served with garlic bread.
16 oz ribeye with seasonal vegetables and twice-baked potato.
