Our executive chef, Edward Hines, offers the following entrée choices this season. Dinner will be accompanied by our special Spring Roll Appetizer (fresh vegetables sautéed, then wrapped in phyllo dough and baked in the oven, finished with a teriyaki-ginger sauce), fresh baked breads, Caesar salad, a choice of desserts and coffee, tea and soft drinks. Or choose a selection from our extensive wine list. Vegetarian meals are available on request. Please call us with your menu selection as soon as possible. Menus are subject to change based upon availability.
New York Pepper Steak - New York steak sautéed and topped with a brandy cream sauce.
Rosemary Chicken - Breast of chicken delicately seasoned with rosemary, baked to a golden brown and served with a special sauce.
Mushroom Pesto Salmon - Fresh filet of salmon coated with a wild mushroom pesto and baked. Presented on a bed of freshley dried tomatoes and spinach, topped with onion fennel relish.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Chicken Cordon Bleu - Breast of chicken stuffed with Canadian bacon and Monterey Jack cheese, sautéed to a golden brown and served with Grand Mariner sauce.
Phyllo Salmon - Fresh filet of salmon layered with a lobster mousseline, baked in flakey phyllo dough and served with a champagne dill sauce.
Roasted Rack of Lamb with Port and Olive Sauce - Roasted rack of lamb in an herb and cheese crust served with a port and black olive sauce.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Roasted Chicken Breast with Oyster Stuffing - Chicken breast stuffed with a savory oyster stuffing, wrapped in bacon and roasted to perfection.
Cod with Mushroom-Herb Crust and Tomato Compote - Cod filet baked to perfection with a moist center and a delicate crisp top.
Pork Schnitzel - Medallion of pork loin lightly breaded and sautéed, served with a lemon and caper reduction.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Shasta Sunset Trinity Chicken - Breast of chicken filled with a rich fruity chutney and adorned with an orange rum valuté.
Maryland Stuffed Tilapia - Tenter tilapia fillets enfold a rich and savory stuffing, baked and drizzled with seasoned lemon butter.
Roasted Rack of Lamb - Choice rack of lamb seasoned and baked, accompanied with a peanut sauce and traditional mint sauce.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Chicken Romano - Mushrooms sautéed with lemon and basil give this golden brown chicken breast a fresh citrus flavor, topped with fresh grated Romano cheese.
Halibut - Steamed halibut with ginger, orange, and lime served a top a bed of fennel-seed infused basmati rice.
Almond Crusted Pork Tenderloin - Tenderloin of pork slowly roasted on an almond crust with fruity cranberry chutney.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Chicken Florentine - Breast of chicken filled with fresh spinach and provolone cheese, sautéed to a golden brown and served with a Marsala wine sauce.
Mushroom Pesto Salmon - Fresh filet of salmon coated with a wild mushroom pesto and baked. Presented on a bed of freshley dried tomatoes and spinach, topped with onion fennel relish.
Moroccan Spring Lamb - Lamb chops rubbed with spices and grilled. Served atop couscous and drizzled with a balsamic reduction.
New York Pepper Steak - New York steak sautéed and topped with a brandy cream sauce.
Rosemary Chicken - Breast of chicken delicately seasoned with rosemary, baked to a golden brown and served with a special sauce.
Mushroom Pesto Salmon - Fresh filet of salmon coated with a wild mushroom pesto and baked. Presented on a bed of freshley dried tomatoes and spinach, topped with onion fennel relish.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Tandoori Chicken with Mango Chutney - Breast of chicken marinated and grilled. Served with roasted mango chutney.
Zucchini-Wrapped Salmon Fillets - Fresh salmon steamed inside a sheath of zucchini slices and served with a lemon basil sauce.
Ponderosa Tenderloin of Pork - Marinated then charbroiled to mark and finished with a honey dijon glaze in the oven.
Prime Rib - Rubbed with salt, garlic and pepper, then slowly roasted.
Shasta Sunset Chicken - Honey-Marsala glazed chicken breast marinated then seared to hold the flavors.
Herb-Crusted Salmon - Pacific Salmon rubbed with our special blend of herbs and baked. Accompanied with sun-dried tomatoes, roasted peppers and a nut salsa.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Tomato-and-Garlic stuffed Chicken Cutlets - Garlic and ripe tomatoes are the center of this moist, seared-to-perfection chicken breast.
Baked Salmon with Tarragon and Fennel-Seed Butter - Fresh salmon lightly marinated and accompanied with a cucumber-watercress relish.
Grilled Pork Loin with Tomato and Peach Relish - Pork loin seasoned in a tangy marinade, grilled, then roasted. Served with a fresh tomato and peach relish.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Raspberry Almond Chicken - Breast of chicken marinated in a rasberry vinaigrette, baked in a toasted almond crust, and topped with a fresh fruit sauce.
Peppercorn Roasted Salmon - Filet of Pacific salmon oven baked, served on a bed of watercress and freshly dried tomatoes, finished with a dijon mustard herb cream sauce.
Roasted Rack of Lamb - Choice rack of lamb seasoned and baked, accompanied with a peanut sauce and traditional mint sauce.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Cranberry Stuffed Chicken - Hazelnut coated chicken breast stuffed with cream cheese, cranberries and hazelnuts, topped with a wild mushroom sauce.
Shasta Sunset Salmon - Fresh Pacific salmon oven baked and accompanied with lobster sauce and topped with a light cream basil sauce and sautéed scallops.
Moroccan Spring Lamb - Lamb chops rubbed with spices and grilled. Served atop couscous and drizzled with a balsamic reduction.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Chicken Marsala - Breast of chicken delicately seasoned with fresh herbs, then sautéed to a golden brown and topped with a Marsala wine sauce.
Maryland Stuffed Tilapia - Tenter tilapia fillets enfold a rich and savory stuffing, baked and drizzled with seasoned lemon butter.
Tenderloin of Pork Cascade - Hazelnut crusted tenderloin of pork roasted with a fennel pear stuffing and served with an apple brandy sauce.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Chicken Breast Milan - Chicken breast breaded and seasoned with fresh herbs, sautéed and presented with a lemon caper sauce.
Herb-Crusted Salmon - Pacific Salmon rubbed with our special blend of herbs and baked. Accompanied with sun-dried tomatoes, roasted peppers and a nut salsa.
Roasted Venison Wrapped in Applewood Smoked Bacon - Medallions are presented with slices of butter and brown sugar sautéed acorn squash and accompanied by a huckleberry-Pinot Noir sauce.
Roast Turkey & Smoked Ham - Seasoned roasted turkey stuffed with a savory bread stuffing or our own hickory smoked ham with a wonderful pineapple-currant glaze. Served with all of the traditional trimmings.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Chicken Breast Milan - Chicken breast breaded and seasoned with fresh herbs, sautéed and presented with a lemon caper sauce.
Herb-Crusted Salmon - Pacific Salmon rubbed with our special blend of herbs and baked. Accompanied with sun-dried tomatoes, roasted peppers and a nut salsa.
Roasted Venison Wrapped in Applewood Smoked Bacon - Medallions are presented with slices of butter and brown sugar sautéed acorn squash and accompanied by a huckleberry-Pinot Noir sauce.
Prime Rib - Rubbed with salt, garlic and pepper, then slowly roasted.
Tomato-and-Garlic stuffed Chicken Cutlets - Garlic and ripe tomatoes are the center of this moist, seared-to-perfection chicken breast.