The Gamekeeper Restaurant

Colossal mexican white prawns from the sea of cortez served over ice. With our own gamekeeper cocktail sauce

Imported french snails baked in a fine garlic herb butter

Fresh colossal mexican white prawns lightly dusted then sauteed served with a dill seasoned butter sauce

Sauteed to perfection and served in a lemon dill beurre blanc

Crisp roasted duck breast sliced and presented on a light peach cream sauce

Delicate puff pastry stuffed with imported brie cheese and garnished with a lingoberry chutney

Fresh portabella and seasonal mushrooms sauteed with garlic and shallots, simmered in au jus

Tender calamari lightly dusted with flour and quickly fried accompanied with a citrus basil aioli

Baked in a crock, this rich hearty broth is brimming with sweet onions and croutons, then crowned with melted swiss and parmesan cheese

Fresh bay shrimp in a brandy enriched cream soup

The famous original caesar salad prepared at your table with crisp hearts of romaine, golden croutons, anchovies, parmesan cheese, imported olive oil, lemon juice, egg and freshly ground pepper.

Prepared tableside, this favorite includes leaves of fresh garden spinach with our own hot bacon vinaigrette dressing and topped with chopped egg.

A tossed mixture of fresh gourmet garden greens presented with your choice of dressing

Served with sauce bearnaise and sauce bordelaise, bordered with traditional dutchess potatoes and an array of fresh vegetable

This classic dish is the finest hand selected beef tenderloin medallions quickly sauteed in a classic sauce of mushrooms, shallots and brandy

Smothered with crushed black and green peppercorn and flamed tableside with brandy. Served with our own green peppercorn and wild mushroom sauce.

Smothered with crushed black and green peppercorn and flamed tableside with brandy. Served with our own green peppercorn and wild mushroom sauce.

Mountain elk with a blackberry demi glace, duck a l orange with a grand marnier orange sauce and buffalo pomodoro presented on a bordelaise sauce

Tender 12oz. australian lobster tail broiled to perfection. Served with drawn butter

Finest 8 oz selected filet of beef and a 12oz tender lobster tail broiled to perfection

Colossal mexican white prawn sauteed tableside with wild mushrooms, scallions and tomatoes. Finished in a white wine sauce

Honey glazed crisp roasted ducking with a grand marnier orange sauce.

The finest 8oz filet of beef tenderloin hand selected and broiled to yor liking. Served with our green peppercorn butter

A favorite this 12 oz choice cut new york cut steak is served with mushroom cap and maitre d butter

Broiled 12 oz. center cut ribeye topped with a jack daniel's enhanced mushroom sauce

The finest hand selected native beef perfectly aged and slowly roasted. Served with au jus. Cut 9 to 16 ounces. $22.95 to $27.95

Rocky mountain elk tenderloin medallions lightly coated with crushed peppercorns then sauteed and presented on a wild blackberry demi glace

Sauteed buffalo tenderloin medallions topped with fresh herbed tomatoes and melted mozzarella. Presented on a bordeaise sauce

A broiled 14 oz rack of domestic tender spring lamb with a dijon herb crust

Tender medallions of veal sauteed in a classic sauce of lemon, butter, capers and white cream.

Sliced and sauteed medallions of veal stuffed with prosciutto ham and mozzarella cheese, in a marsala wine sauce.

Hand selected prime rib of beef prepared to your liking, accompanied by sauteed jumbo prawns, scampi style.

Fresh atlantic salmon farm raised in cold canadian water, enhanced with ginger and crushed peppercorn then baked with sweet honey and maple syrup

Served with an almond butter sauce

Native ruby red rainbow trout filled with canadian snow crab and bay shrimp. Served with a chablis cream sauce.

Char grilled alskan halibut filet accompanied with our own light lemon parsley butter

Fresh line caught alskan halibut baked in a parmesan crust topped with a rock shrimp beuree blanc

Jumbo sea scallops simmered in a lemon cream sauce with fresh grated parmesan cheese

This owyhee plaza favorite consists of fresh fettuccine tossed in garlic, tender chicken breast, parmesan and cream sacuce

Seasoned breast of chicken sauteed then topped with wild mushrooms. Finished with a cognac cream sauce

Plumb dark cherries flamed tableside in a cherry and orange sauce. Served over vanilla ice cream

Bring a touch of new orleans to boise. Banana halves are sauteed in a suace of butter, banana liqueur and rum with a hint of cinnamon. Served over vanilla ice cream

This smooth and cramy dessets is served with an amaretto caramel sauce

Our own recipe with a hint of amaretto and lemon makes this fresh baked cheesecake as good plain as it is topped with berry sauce

Our florentina cookie shell filled with your favorite flavor of ice cream or sherbet