Our menu features favorites of the old west with an upscale twist, like sugar- and chile-cured duck breast on green chile macaroni or our award winning tender veal meatloaf, with a hint of roasted poblanos and pine nuts, topped with sweet tomato chile sauce.

The pork tenderloin, pan roasted with a sweet and spicy mango barbecue sauce, and the grilled shrimp, on creamy polenta cakes with a creamed leek sauce, are favorites of our many regular customers.

Warm Potato Chips
Hand sliced potato chips topped with melted gorgonzola cheese

Blue Cheese Fondue
Creamy blue cheese fondue topped with port reduction. Served with
seared beef tips, crusty bread, and Asian pears

Barbeque Chicken Tamales
Pulled chicken in jalapeño barbeque over tamale pancakes with avocado salsa and cilantro cream

Black Canyon Elk Chili
Tender elk meat stewed with guajillo chilies, tomatoes, ale, and spices topped with melted Manchego cheese and scallions. Served with Navajo fry bread

Iceberg Wedge
Wedged iceberg lettuce topped with chili ranch dressing, apple wood smoked bacon and crumbled Gorgonzola

Purple Sage Salad
Chilled spring greens tossed in balsamic vinaigrette topped with spicy pecans and marinated red onions

Smoked Trout & Arugala Salad
Organic arugala and baby greens tossed with honey ginger vinaigrette topped with smoked trout, Asian pears, and toasted almonds 

Composed Cheese Plate
Four gourmet cheeses selected by the chef served with port poached figs, pumpernickel toast, sliced apple, and candied pecans

Truffle Apple Chicken
Fresh airline chicken breast stuffed with black truffles, sour apples, and Camembert cheese over smoked paprika cream sauce. Served with buttermilk chive dumplings and braised red cabbage

Veal Meatloaf
Tender meatloaf with a hint of roasted poblanos and toasted pine nuts with sweet mild tomato chili sauce served with whipped potatoes and roasted brussel sprouts 

Grilled Alaskan Salmon
Wild salmon filet over tequila coconut curry sauce and forbidden black rice topped with Napa cabbage salad

Sugar & Chili Cured Duck
Seared duck breast and roasted duck leg over green chili macaroni with sugar snap peas

Butternut Squash Ravioli
Hand made ravioli tossed with sour apple, red onion, pumpkin seeds and fresh sage brown butter

Cinnamon Seared Bison Loin
Bison tenderloin rubbed with cinnamon and espresso then pan seared and served over ancho cherry demi-glace. Served with scalloped purple potatoes, truffled spaghetti squash and braised red cabbage

Blue Corn Rainbow Trout
Fresh Utah trout dredged in blue corn meal, fresh herbs, and cracked pepper then pan fried. Topped with citrus sage butter served with scalloped purple potatoes and truffle spaghetti squash 

Roasted Pork Tenderloin
Sliced pork tenderloin marinated in bourbon and molasses topped with mango barbeque sauce served with whipped sweet potatoes, snap peas and truffle spaghetti squash

Grilled Shrimp & Polenta
Lime grilled shrimp over golden polenta cakes topped with chipotle-creamed leeks

Filet Mignon
Grilled filet mignon topped with pink peppercorn pinot reduction over lobster mascarpone risotto with roasted brussel sprouts

Bread Pudding
Cafe Terigo's bread pudding with golden raisins and pine nuts, topped with cinnamon ice cream over hot buttered rum sauce

Root Beer Float
Henry Weinhard's root beer with vanilla bean ice cream in a chilled glass mug

Mini Chocolate Bundt Cake
Homemade chocolate cake served warm and topped with fudge sauce, served with butter pecan ice cream

Butterscotch Pudding
Creamy butterscotch pudding topped with whipped cream and served with toffee cookie

Ice Cream Sandwich
House made chocolate chip cookies filled with vanilla ice cream and served with warm chocolate sauce