Saskatoon Steaks Fish Wild Game

Fresh chicken tenders taken from the breast, skewered, grilledand served with yukon golden-honey mustard and hickory barbeque sauces.

Pan-seared, then oven-roasted with citrus garlic cream and remoulade dipping sauces.

Today's hearty soup, from the Saskatoon kitchen.

Creamy Swiss and Monterrey Jack cheeses laced with spinach and crisp bacon. Taste the outdoors!

Stuffed with roasted chicken, kalamata olives, tomatoes, Monterrey Jack and cheddar cheeses.

Pan-seared, oven-roasted medallions prepared with a mustard-herb bread crumb crust and a white wine Dijon cream sauce. A lodge tradition!

Herbed, oven-roasted half duck finished with a l'orange. A truly unique flavor!

A Saskatoon favorite! Hickory grilled, herbed, double breast finished with a tarragon cream sauce.

Our 9-ounce cut is hand-selected, aged, trimmed and grilled. A wonderful cut of beef.

Slow-roasted in our special ovens then hickory seared with Cajun spices. Delicious!

Seasoned and hickory-grilled 12-ounce serving. A lodge specialty!

Hickory grilled and served with garlic cream and remoulade sauces.

Fresh from the cold, clear, Idaho watersand grilled for a light smoky flavor, served sizzlin' in the pan with your choice of wild plum or lemon pepper seasonings.

Oven roasted on cedar aromatic slats, then finished with citrus chardonnay cream.

Lightly seasoned, then brushed with Dijon mustard and honey, crusted with Georgia pecans and oven roasted.

8-ounce free range and field harvested from Texas, grilled over live hickory. Very lean and high in protein.

8-ounce portion with grilled portabellas and our signature ginger demi glace.

Hickory grilled with caramelized onions and housemade hickory barbeque. Tender and flavorful.