Lunch + Bar Menu

*These items may be served raw or undercooked based on your specification or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

 

Appetizers



 CORNBREAD MUFFIN [V] 4

with herbed bourbon butter

ALL-NATURAL REDBIRD JUMBO WINGS* 13/LB 

with carrots and celery ranch or bleu cheese

-buffalo -bbq -sesame ginger -bbq dry rub -ghost pepper -house

TEMPURA PICKLES AND SRIRACHA AIOLI [V] 11

FRESH FRIED MOZZARELLA [V] 11

with piping hot marinara

DIPS AND CHIPS [V] 15

spinach & artichoke dip and guacamole served with house-made tortilla strips

MAPLE GLAZED PORK TENDERLOIN MAC & CHEESE 13

creamy cheddar macaroni and cheese featuring our maple-glazed pork tenderloin

gluten free pasta +2

BISON MEATBALLS* 15

three free-range bison meatballs with a Palisade peach reduction

BLACK PEPPER CRISPY CALAMARI & SHRIMP 15

with chipotle remoulade

TRUFFLE & PARMESAN FRIES 11 

with fresh herbs

 

Salads & Soups

add pulled rotisserie chicken +5 or grilled shrimp +6

CLASSIC WEDGE [V] 13

chunky blue cheese dressing, bacon ends, tomato, pickled red onion

BURRATA CAPRESE [V] 15

creamy burrata cheese with sourdough toast points, local heirloom tomatoes, and a balsamic drizzle

CAESAR* 13

with bacon ends and pieces, house-made sourdough croutons, and shaved parmesan

PEAR & GOAT CHEESE [V] 17

baby greens, port-poached pears, crisp fried goat cheese, sweet and smoky cashews, 

roasted apple vinaigrette 

CREAMY CHICKEN & WILD RICE SOUP 9/BOWL

pulled rotisserie chicken, vegetables, and wild rice with a rich buttermilk base

HEIRLOOM TOMATO AND BASIL BISQUE [V] 7/BOWL

add cornbread muffin +3 

Burgers & Sandwiches

 

choose hand-cut fries     or smashed purple potatoes +2     or side caesar salad +2

or cup of soup +32             substitute gluten-free bun +2


RYNO BURGER* 17 

two quarter-pound Aspen Ridge patties, cheddar cheese, and our signature sauce 

sub Impossible burger patty +4 add bacon +2 

HOOVER’S REVENGE BISON BURGER* 19 

6oz free-range bison marinated in Hoover’s Revenge bourbon topped with fried onions white cheddar and BBQ sauce remoulade 

sub Impossible burger patty +2 add bacon +2 

BRUNCH BURGER* 19

quarter-pound Aspen Ridge patty, fried egg, bacon ends, caramelized onions, and hollandaise sauce on a pretzel roll 

make it a double +3 

WILD MUSHROOM SANDWICH [V] 19 

organic wild mushrooms with fresh mozzarella and pesto on ciabatta

SOUTHWEST CHICKEN SANDWICH 19 

slow-cooked rotisserie chicken, chipotle remoulade, and jack cheese on a buttery torta roll 

GRILLED CHEESE SANDWICH [V] 17 

five melted cheeses on San Francisco sourdough add tomato +1 add bacon +2 

STEAK SANDWICH* 21 

Nieslanik Beef ribeye, onions, mushrooms, white cheddar cheese, and creamy horseradish sauce on a French bread roll 

Entrees

CRISPY CHICKEN TENDERLOINS 17 

Redbird chicken tenderloins breaded and fried with choice of sriracha aioli, bbq, honey mustard, or ranch 

ALASKAN HALIBUT FISH & CHIPS 25 

wild-caught halibut with caperberry tartar sauce 

CAST IRON RAINBOW TROUT 27 

8oz rainbow trout seared camp-style in cast iron with a roasted almond and seasonal vegetable medley 

HEIRLOOM TOMATO PASTA [V] 19

whole wheat penne pasta, local heirloom tomatoes, shaved parmesan, and white wine garlic sauce 

BAR STEAK FRITES* 31 

8oz Nieslanik sirloin served over hand-cut fries with a side of bearnaise sauce 

SCOTTISH SALMON ALFREDO 33

cold water Atlantic salmon served over Scotch whiskey fettuccine alfredo 

BRAISED SHORT RIB AND PANCETTA RAGU 31

caramelized beef short rib and crispy pancetta in a tomato sauce on pappardelle pasta