Cottonwood Grille

Pacific crab, mixed with shallots and pernod, cooked crisp and served with lemon beurre blanc.

Skewered, breaded calamari steaks served with lemon garlic aioli.

A selection of cheeses, smoked meats and fish served with fresh fruit and assorted crackers.

One and a half pounds of fresh clams, served with Idaho French fries, cooked in your choice of: garlic and beer or shallot and white wine cream sauce (gluten sensitive).

Warm soft French cheese baked to a golden brown, served with lingonberry chutney and toast points.

Tomatoes and fresh mozzarella drizzled with basil infused olive oil.

Lightly seasoned calamari strips, served crispy with horseradish cocktail sauce.

Tender jumbo shrimp served with a horseradish tomato sauce and lemon.

Traditional basque fritters made with creamed bechamel and served with rumescu sauce.

Tender tail-on shrimp sauteed with olive oil, garlic and crushed red pepper, finished with lemon butter sauce.

Roasted chicken, provolone cheese, pico de gallo and avocado salsa served on a flour tortilla.

Two poached eggs on a bed of beef hash with caramelized onions and shredded potato.

Two eggs over easy with smoked ham and cheddar cheese on toasted herbed focaccia bread.

Filled with roasted tomatoes, garlic, onions, zucchini, squash, bell peppers and Parmesan cheese.

Two eggs cooked your way, with corn tortilla chips sauteed with spicy red and green sauces, topped with cojita cheese and served with your choice of bacon, ham or sausage.

Two poached eggs on a toasted muffin with grilled smoked pork loin, finished with bearnaise sauce.

Two eggs your way, with your choice of ham, bacon or sausage and toast.

Filled with chorizo, sauteed garlic, onions, bell peppersand manchego cheese.

Two eggs your way with an 8 Ounces double r ranch New York steak, pan seared to your chosen temperature.

Baby shrimp, North Atlantic snow crab, salmon morsels and onions baked in a savory crust. Served with your choice or baby green salad or fresh cut assorted fruit.

Filled with North Atlantic crab steamed out of the shell, served with leeks and Swiss cheese, topped with hollandaise.

Two poached eggs served atop avocado and tomato slices on a toasted English muffin, finished with hollandaise.

A blend of baby greens and lettuce with white asparagus, tomato, egg and red pimiento topped with seared ahi tuna and garnished with wasabi and ginger.

Sauteed shrimp and scallops served over mixed greens with assorted fruit and an orange vinaigrette dressing.

Tender jumbo shrimp sauteed in a classic caramelized garlic and white wine butter sauce with red pepper flakes over fresh capellini pasta.

Roasted chicken and crimini mushrooms sauteed with roasted garlic, finished in a creamy gorgonzola sauce with fresh 3 cheese filled pasta.

Artichoke hearts, crimini mushrooms, roma and sun-dried tomatoes with tube shaped pasta in a basil cream sauce topped with provolone cheese.

All natural chicken, grilled or Cajun spiced, sliced and served with our whole romaine heart Caesar salad.

Ribbon pasta tossed with zucchini and pesto topped with fresh arugula, walnuts and Parmesan cheese.

Tender morsels of fresh fish, shrimp, scallops and clams with mushrooms and roma tomato in a dill cream sauce, tossed with fresh spinach pasta.

Fresh hagerman valley trout, crusted with almonds, pan seared and served on a baby green salad with green apple vinaigrette.

A bowl of our housemade soup and a side salad, your choice of dressing.

Fresh Atlantic sea scallops, cooked golden and served on fresh spinach with feta cheese and warm bacon vinaigrette.

Crispy romaine with roast turkey, bacon, egg, black olives, diced roma tomato, carrots, avocado and bleu cheese.

Sliced flank steak served on a bed of mixed baby greens with mandarin oranges, bleu cheese crumbles and orange vinaigrette dressing.

Breaded calamari steak, sliced and served atop chopped romaine with tomato wedge and croutons, topped with Parmesan cheese.

Marinated chicken breast, served on mixed cabbage with fresh Asian vegetables and a Thai peanut vinaigrette dressing.

All natural chicken, grilled or Cajun spiced, sliced and served with our whole romaine heart Caesar salad.

Boneless filet of fresh salmon, grilled and served over spinach salad with choice of dressing.

Boneless filet of fresh salmon served on a spinach salad with choice of dressing.

Marinated chicken breast, served on mixed cabbage with Asian fresh vegetables and a Thai peanut vinaigrette dressing.

Chopped romaine lettuce with turkey, olives, bacon, carrots, egg, bleu cheese and avocado.

Sliced flank steak served on a bed of mixed baby greens with mandarin oranges, bleu cheese crumbles and orange vinaigrette dressing.

Filet of Alaskan halibut, baked golden and finished with a lemon butter cream sauce.

Fresh sea scallops, pan seared golden, served on braised spinach with capellini pasta in a creamy saffron sauce.

Your choice of preparation: salmon in a cage (gluten sensitive), horseradish crusted, grilled (gluten sensitive), all served with lemon beurre blanc.

Fresh hagerman valley ruby trout, pan seared golden and finished with a toasted almond lemon butter sauce.

Triple decker with turkey, ham, bacon, Swiss cheese, lettuce, tomato and mayo on toast.

Hummus, lettuce, tomato, red onion, avocado, sprouts and pickles on a spinach tortilla.

Boneless salmon filet on toasted focaccia bread with provolone cheese, lettuce, tomato, onion and dill tartar sauce.

Tender breast meat, wrapped in a spinach tortilla with avocado salsa, bacon and lemon garlic aioli.

Boneless chicken breast seasoned Southern style, cooked to golden brown, topped with spicy mayonnaise and cole slaw.

Double r ranch flank steak grilled, sliced and served on a toasted baguette with wild mushrooms and caramelized onions.

Your choice of Northwest buffalo or double r ranch ground beef, grilled and served with lettuce, tomato, onion and pickle spear.

Tender breast meat, sliced and served on herbed focaccia bread with sliced avocado and cranberry sauce.

Fresh boneless ruby trout sauteed and finished with a toasted almond butter sauce.

Filet of Alaskan halibut, baked golden and finished with a lemon butter cream sauce.

All natural chicken crusted with lemon pepper and fresh rosemary, served with a lemon scallion cream sauce.

All natural chicken and fresh forest mushrooms in a garlic cream sauce, rolled in fresh thin crepes, topped with Swiss cheese.

8 Ounces of roasted double r ranch tenderloin topped with steamed North Atlantic snow crab and bearnaise sauce.

Artichoke hearts, crimini mushrooms, roma and sun-dried tomato and tube shaped pasta in a basil cream sauce topped with provolone cheese.

Boneless 14 Ounces rib eye steak, grilled and served with cabernet and wild mushroom sauce.

8 Ounces of slow roasted tenderloin, carved and finished with cabernet sauce.

Boneless chicken thighs sauteed with onions and fresh mushrooms, finished with a creamy savory sauce.

All natural chicken roasted with rosemary and lemon pepper, served with a lemon scallion cream sauce.

Aged 8 Ounces sirloin steak grilled and served with creamy peppercorn sauce.

Aged 14 Ounces strip steak, seasoned and grilled.

Slow cooked bone-in lamb shank in a rich brown sauce, served with garlic mashed Idaho potatoes.

Slow cooked bone-in pork shank in a rich reduced demi-glace, served with garlic mashed Idaho potatoes.

Ribbon pasta tossed with zucchini and pesto topped with fresh arugula, walnuts and Parmesan cheese.

Roasted chicken and crimini mushrooms sauteed with roasted garlic, finished in a creamy gorgonzola sauce, served with 3 cheese ravioli.

Wagon wheel pasta in a creamy Muenster cheese sauce topped with crushed corn chips and sage, served with a side salad.

Tender tail-on shrimp sauteed with olive oil, garlic and crushed red pepper, served with capellini and lemon butter sauce, topped with Parmesan cheese.

Artichoke hearts, crimini mushrooms, roma and sun-dried tomato and tube shaped pasta in a basil cream sauce topped with provolone cheese.

Creamy cheese filling in a graham cracker crust.

Chocolate cookie crust filled with silky rich chocolate, topped with chocolate ganache.

Mixed berries topped with dutch crumble, served warm with vanilla bean ice cream.

Traditional bread pudding, topped with bourbon sauce.

Velvety chocolate with a hint of grand marnier, served in a white chocolate cup.

Vanilla bean ice cream topped with chocolate sauce and a homemade cookie.

Sauteed muscovy duck breast, finished with a lingonberry cabernet sauce.

8 Ounces of premium elk loin, sauteed, sliced and served with a green peppercorn sauce.

8 Ounces of fresh buffalo strip loin sauteed, sliced and served with a rich cabernet sauce.

Flank steak, sliced, seasoned and grilled, finished with bearnaise sauce and served with garlic mashed Idaho potatoes and veggie.

Rich Alaskan cod cooked crisp in a savory beer batter, served with French fries and dill tartar sauce.

Fresh Atlantic deep sea diver scallops, lightly breaded, cooked crisp and finished with lemon beurre blanc, served with rice pilaf and veggie du jour.

Your choice of preparation: salmon in a cage (gluten sensitive), horseradish crusted, grilled (gluten sensitive). All served with lemon beurre blanc.