Dinner
Appetizers
- Crispy Calamari
served with red pepper-feta dip - Crispy Shrimp Spring Roll
with with chive puree - Crispy Duck Spring Roll
with pineapple "ketchup" - Crab Cakes
on roasted shallot sauce with truffled arugula - Escargot
in puff pastry with sweet garlic cream & mushrooms - Crispy Chips
house-made potato chips with warm blue cheese - Mussels
steamed in white wine, thyme & garlic, served with saffron aioli - Seared Tuna
with napa cabbage, red onion, Hobbs' bacon & spicy harissa - Hobbs' Charcuterie & Cheese Plate (your choice, mix & match, served by the ounce)
Artisan Charcuterie ~ smoked prosciutto speck, Milano salami, prosciutto salami, wine-cured salami
Cheese ~ Midnight Moon (aged goat cheese, Cypress Grove, USA),
Brillat-Savarin (triple cream cow's milk, France), Gouda (5-yr. aged, cow's milk, Holland), Oregon Blue (cow's milk, Australia), add assorted olives - return to top
Soups & Salads
- Smoked Tomato Soup
topped with creme fraiche & chives - Creamy French Onion Soup
our signature version of this well-loved classic - Prosciutto & Goat Cheese Salad
Hobbs' cured ham with mixed greens, tossed in a fig balsamic vinaigrette - Baby Spinach & Mixed Greens
with pears, candied walnuts & housemade blue cheese dressing - Traditional Caesar Salad
with red onions, cheese & tomatoes - Green Salad
with dried tomatoes & shaved cheese, tossed in a walnut vinaigrette, or add roasted chicken - Baby Arugula in creamy lemon vinaigrette with Parmigiano, tomatoes & crsipy stuffed olives
- return to top
Wood-Fired Pizzas
- Scampi
shrimp, pesto, sweet onions, tomatoes & spinach - Sausage
with caramelized onions, tomatoes & spicy harissa - Smoked Salmon
with red onions creme fraiche & caviar - Prosciutto
Hobbs' cured ham, goat cheese & roasted red peppers - Mushroom & Fontina
puree of mushrooms, chives & white truffle oil - Three Cheese
with fresh tomatoes & basil (add goat cheese, add pepperoni) - return to top
Pastas & Risottos
- Penne
with Zeke's spicy sausage, marinara & ricotta salata - Risotto
with sweet peas, tangerines & balsamic glaze, add shrimp - Housemade Whole Wheat Fettuccini "Alfredo"
with spinach, duck confit & oyster mushrooms - Housemade Shrimp Tagliatelle
in light tomato-cream sauce with fresh herbs & shaved Parmigiano-Reggiano - Mac-n-Cheeses
four creamy cheeses topped with sharp cheddar ~ a perfect side dish or appetizer - return to top
Fish, Meat & Poultry
- Montana Ranch Ribeye
with wild mushroom ragout, organic broccoli & creamy polenta - Roasted Duck Breast
on mushrooms, Yukon potatoes, sweet corn, sugar snap peas & huclkeberries - Seared Loch Duart Salmon
on Puy lentils, pancetta, Yukon Potatoes & arugula with horseradish - Steak Frites
bistro "Onglet" steak with green beans, red wine shallot sauce & French fries - Mussels Frites
steamed in white wine, thyme & garlic with saffron aioli. Served with French fries - Grilled Pork Tenderloin
over spaghetti squash, Brussels sprouts & smoky bacon sauce - Grilled Tuna
over whipped potatoes, baby spinach, lemon-garlic butter & chive oil - Roasted Chicken "Coq au Vin"
whipped potatoes, pearl onions, crimini & green beans - Colorado Lamb Shank
on cous cous with black olive-curry sauce & arugula - Montana Ranch Filet Mignon
on green beans with braised shallots, Stilton blue cheese & au gratin potatoes - Oak-Fired Fish "Aixoise"
on creamy polenta with smoked pepper broth & sugar snap peas - return to top
*Please note: a limited mid menu is served between 2:30pm - 5pm, Monday - Friday.
- Corkage Fee: $15 per 750ml
- BYO Dessert Fee: $2.50 per person
- 20% gratuity added to tables of eight or more
- Menu selections viewable on-line are subject to change