Dinner Menu
SAMPLE MENU
Starters
Kushi Oysters on the Half Shell with mignonette granita
CK’s Country Pate/onion marmalade, cornichons, dijon mustard 14
Steamed Washington State Clams with garlic, shallots, Gewurztraminer, lemon 15
Wild Mexican Shrimp Cocktail zippy cocktail sauce and coleslaw 14
Crab Cakes – Alaskan King crab and Deep Sea Red crab, tomato chutney, apple raita 16
SRF American Wagu Steak kecap manis paint, sassy Thai slaw 15
Idaho Cannellini Beans maple/Harissa roasted carrots and fennel (VG)(GF) 11
Soup and Salad
Soup of the Day 7
Vegan Chopped Salad broccoli, cauliflower, carrots, fennel, treviso, celery, garbanzo beans, vegan green goddess 14 (VG)(GF)
Roasted Beet Salad Moscato poached pears, Spring Canyon fresh chevre, endive, pecans 14
Wedge of Romaine/apples, scallions, Point Reyes blue cheese buttermilk dressing 12
Radicchio Salad 9 minute backyard egg, CK’s bacon, walnuts, olive oil, lemon, pecorino 14
Finger Caesar Salad hearts of romaine, Reggiano, foccacia croutons 12
Entrees
Lava Lack Rack of Lamb of the day 48
CK’s Burger Open Range Beef/potato-semolina bun, Cheddar, CK’s bacon, tomato, lettuce, sweet onions, homemade pickles, special sauce 19
Slow Food of the day 32
Grilled Idaho Trout and Carolina tarter sauce 26
Roasted Chicken Breast Carnaroli risotto, leeks, butternut squash, wild mushrooms, herb pan jus 32
Gaucho Steak grilled sweet onions, Chimichurri, fries 30
Fresh Fish of the Day
etc.
Sweet Potato Chips
Cauliflower herb mashers
Kale/lemon/garlic/reggiano
Fries
Roasted potatoes
Gluten free bread
Roasted brussel sprouts
Hummus and Parchment bread
Antioxidant greens
Sweet potato/butternut puree
