Wild Game Sampler$32.00For 3-4 guests: Our chef’s choice of three wild game selections; three to four ounces of each along with our creamy spinach and bacon dip.
Lodge Classics Sampler$23.00Fried alligator bites, a skewer of Saskatoon shrimp, three ounces of buffalo and our spinach and bacon dip.
Ba’s Charcuterie$31.00Our chef’s selection of wild game charcuterie served with matured cheeses and pickled vegetables, toasted sourdough, olive oil crostini and seasonal accoutrements.
Appetizers
Bacon Wrapped Scallops$24.00Sweet sea scallops wrapped in hickory smoked bacon seared to a crisp, caramelized finish.
Saskatoon Spicy Shrimp$18.00Plump shrimp skewered, grilled and served with Cajun rémoulade sauce.
Buffalo Bone Marrow Canoe$18.00Roasted buffalo marrow, finished with charred herbs and flaky sea salt. Served with grilled lodge bread and seasonal preserves.
Fried Alligator Bites$19.00Mustard marinated, panko crusted, flash fried with a white wine Dijon dipping sauce.
Wild Game Sausages$15.00The chef’s selection of three unique sausages, seared over live fire.
Spinach Bacon Dip$16.00Creamy Swiss and Monterey Jack cheeses with spinach and crisp hickory-smoked bacon, served warm with corn chips.
Salads
Wedge Salad$16.00Heart of Romaine with blistered tomatoes, heritage bacon, quail eggs, and fresh scallions, drizzled with our house blue cheese dressing and topped with gorgonzola crumbles.
House Salad$9.00Served with your choice of Balsamic Vinaigrette, Caesar, Creamy Garlic Ranch, Honey Mustard, 1000 Island, or Blue Cheese.
Lodge Specialties
Huntsman Platter$62.00Try the big three: New Zealand Venison Chop, Kangaroo Strip Loin and Antelope.
Dry Aged Buffalo Ribeye$60.0012 ounce hand trimmed, charbroiled with creole herbs, and finished with a garlic shallot red wine reduction.
Saskatoon’s Mixed Grill$49.00Chef’s selection of three wild game cuts, served with a mushroom marsala sauce. Ask your server for today’s offering.
Rack of Lamb$56.00Eight to nine ounces charbroiled and served with apple rosemary glaze.
Kangaroo Strip Loin$52.00Eight ounces, charbroiled, finished with port wine pan sauce.
Antelope$50.00Eight-ounce free range and field harvested from Texas, and charbroiled and served with sautéed portabellas and onions.
Elk Loin$53.00Eight-ounce portion, charbroiled, served with grilled portabellas and our signature ginger demi-glace.
Beef & Steaks
Tomahawk for Two$158.0044 oz long-bone ribeye, charbroiled and finished with parmesan peppercorn butter, with two choices of potato and the chef’s vegetables of the day.
Custom Aged Ribeye$55.00Cracked pepper, sea salt, charbroiled twelve-ounce cut, finished with parmesan peppercorn butter. A lodge specialty.
Filet Mignon$59.00Our eight-ounce cut is hand-selected, aged, trimmed and charbroiled. A wonderful cut of beef.
New York Strip$57.00A twelve-ounce richly marbled cut with a classic firm bite.
Blackened Prime Rib$49.00Traditional marbling, slow-roasted to a warm pink center then hickory seared with Cajun spices. Only medium, medium well and well available.
Fresh & Salt Water
Cedar Plank Salmon$39.00Oven roasted on cedar aromatic slats, then finished with citrus chardonnay cream.
Citrus Shrimp & Scallop Skewers$44.00Shrimp and scallop skewered and seared to caramelization, served with a citrus chardonnay crema and rémoulade sauces.
Market Price
Sizzlin’ Rainbow Trout$36.00Sourced from cold, clear Idaho waters, grilled for a light smoky finish and served sizzling with your choice of citrus plum sauce or lemon pepper, finished with a large shrimp.
Pecan Crusted Salmon$40.00Lightly seasoned, then brushed with Dijon mustard and honey, crusted with Georgia pecans and oven roasted.
Chicken & Duck
Remington Roasted Duck$44.00Herbed, oven-roasted half duck finished with a l’Orange. A truly unique flavor.
Roasted Half Chicken$34.00Perfectly cooked half chicken finished with a Mushroom Marsala Sauce.
Tenderloins
Herb Braised Pork Shank$39.00Succulent pork shank, slow-braised in a fragrant blend of garden herbs and white wine.