Buckhorn Exchange

With horseradish dippin' sauce

With red chile polenta and spicy wild game mustard

Served with a caper and onion seasoned cream cheese and sourdough toast

Rubbed with lavender and pepper and served with a raspberry, red zinfandel sauce

Lightly coated with seasoned bread crumbs. Served with Red Chile hollandaise

Center cut tail with seafood cocktail sauce

Choice cuts from our beef, buffalo, and elk sautéed with fresh mushrooms in a different sauce each day

Boneless rattlesnake marinated in red chile and lime served atop a Chipotle Queso dip with fresh corn tortilla chips

The Buckhorn's famous 24-oz Porterhouse

Our prime rib is slow roasted to medium rare

Sautéed mushrooms, onions, or a combo of both

Farm-raised for the Buckhorn. Broiled Medallions with a velvety texture and flavor hinting of grass and cedar

Roasted semi-boneless hen served over wild rice with orange chipotle sauce

Lightly marinated broiled semi-boneless quail served with a prickly pear and apricot glaze Two quail

Succulent chops marinated in olive oil with rosemary and thyme and broiled to your liking. Served with a side of Red Currant Madeira Sauce

Fresh Salmon charbroiled and served with a side of Red Chile Hollandaise

With horseradish dippin' sauce

With red chile polenta and spicy wild game mustard

Served with a caper and onion seasoned cream cheese and sourdough toast

Rubbed with lavender and pepper and served with a raspberry, red zinfandel sauce

Lightly coated with seasoned bread crumbs. Served with Red Chile hollandaise

Center cut tail with seafood cocktail sauce

Choice cuts from our beef, buffalo, and elk sautéed with fresh mushrooms in a different sauce each day

Boneless rattlesnake marinated in red chile and lime served atop a Chipotle Queso dip with fresh corn tortilla chips

The Buckhorn's famous 24-oz Porterhouse

Our prime rib is slow roasted to medium rare

Sautéed mushrooms, onions, or a combo of both

Farm-raised for the Buckhorn. Broiled Medallions with a velvety texture and flavor hinting of grass and cedar

Roasted semi-boneless hen served over wild rice with orange chipotle sauce

Lightly marinated broiled semi-boneless quail served with a prickly pear and apricot glaze Two quail

Succulent chops marinated in olive oil with rosemary and thyme and broiled to your liking. Served with a side of Red Currant Madeira Sauce

Fresh Salmon charbroiled and served with a side of Red Chile Hollandaise

With horseradish dippin' sauce

With red chile polenta and spicy wild game mustard

Served with a caper and onion seasoned cream cheese and sourdough toast

Rubbed with lavender and pepper and served with a raspberry, red zinfandel sauce

Lightly coated with seasoned bread crumbs. Served with Red Chile hollandaise

Center cut tail with seafood cocktail sauce

Choice cuts from our beef, buffalo, and elk sautéed with fresh mushrooms in a different sauce each day

Boneless rattlesnake marinated in red chile and lime served atop a Chipotle Queso dip with fresh corn tortilla chips

The Buckhorn's famous 24-oz Porterhouse

Tate of the Wild for 2 guest (70.00 per person) which includes: 4oz of Elk Medallion, 8oz of Buffalo Prime Rib, and 1 Quail

Tate of the Wild for 4 guest ($65.00 per person) which includes: 8oz of Elk Medallion, 8oz of Buffalo Prime Rib, 2 Quail, and 2 Lamb Chops

Tate of the Wild for 6 guest ($60.00 per person) which includes: 8oz of Elk Medallion, 12oz of Buffalo Prime Rib, 3 Quail, and 3 Lamb Chops

Our prime rib is slow roasted to medium rare

Sautéed mushrooms, onions, or a combo of both

Lightly marinated broiled semi-boneless quail served with a prickly pear and apricot glaze sauce

Farm-raised for the Buckhorn. Broiled Medallions with a velvety texture and flavor hinting of grass and cedar

Roasted semi-boneless hen served over wild rice with orange chipotle sauce

Succulent chops marinated in olive oil with rosemary and thyme and broiled to your liking. Served with a side of Red Currant Madeira Sauce

Fresh Salmon charbroiled and served with a side of Red Chile Hollandaise