Owyhee Tavern Menu

Lightly dusted and fried, tossed in a kung pao sauce with stir-fried vegetables, toasted almonds and green onions.

Wild caught, jumbo shrimp served with cocktail sauce and fresh lemon.

Skewered, sesame soy marinated and grilled, served with a thai peanut dipping sauce.

Fresh ahi mixed with sesame soy vinaigrette and Asian slaw in a wonton shell, served with avocado aioli.

Tender pot roast piled on tri-flavored tortilla chips and covered with melted jack and cheddar cheese, pico de gallo, sour cream, and jalapeños.

Tender pieces of grilled, spiced beef on top of a pepper jack and smoked gouda cheese sauce, served with crostinis and tortilla chips.

One pound of fresh manila clams steamed with garlic butter, white wine, tomatoes and fresh tarragon.

Thick sliced Midwest choice angus beef with provolone cheese on a toasted baguette with au jus and choice of side.

Organic pacific Chinook salmon with avocado, cucumbers, mixed greens, caramelized onions and lemon aioli.

2 lb. locally sourced fresh ground blend, with white cheddar cheese, lettuce, tomato, onion, garlic aioli and choice of side.

A vegan plant-based burger, served with lettuce, tomato, onion and garlic aioli (without gmo's, soy or gluten).

Baby romaine topped with pecorino cheese, croutons and house-made caesar dressing.

Gold label top sirloin on a bed of spinach with toasted almonds, dried cherries, grape tomatoes and bleu cheese crumbles.

Organic pacific Chinook salmon filet on a bed of mixed greens, with red potatoes, capers, kalamata olives, grape tomatoes and a soft-boiled egg, served with a dijon vinaigrette.

Mixed greens, crumbled bleu cheese, grilled chicken, bacon, grape tomatoes and avocado served with balsamic vinaigrette.

Fresh diced ahi tuna tossed in sesame vinaigrette with avocado and wonton strips on top of Asian slaw.

Double R ranch northwest beef. 8 oz.

Seared and oven roasted with a mint chimichurri.

Sautéed breast of chicken with wilted spinach, button mushrooms and a creamy garlic herb sauce.

Snake river farms, high quality beef (Kobe style) known for its intense marbling, rich flavors, and buttery texture.

Sesame crusted, sliced thin and finished with togarashi spice, drizzled with a teriyaki glaze.

Organic pacific Chinook grilled salmon filet with garlic butter and topped with mango salsa.

Pan seared, topped with jalapeño butter and capers, served with sautéed vegetables and choice of side.