The Hungry Trout Resort

Hickory smoked on premise with a light herb horseradish and caper moyonaisse, crostini and red onions

Escargot with classic parsley garlic butter and sprinkled with parmesan cheese

Fire grilled semi-boneless. Grand Marnier glaze and applewood smoked pepper bacon

Mushroom caps stuffed with venison and wild boar with sherry butter and melted Gruyere

Sautéed sea scallops with a delicate red pepper and basil cream sauce

Mixed greens with cranraisins, red onions, grape tomatoes, sunflower seeds and crumbled feta. Garlic and red wine vinaigrette dressing.

Chilled baby wedge, applewood smoked bacon, diced tomatoes, creamy bleu cheese dressing.

Grilled romaine hearts served chilled with white balsamic, fresh garlic croutons, sunflower seeds and shaved parmesan

Hearty broth with ground italian sausage, tomatoes, peppers, onions, drizzled with cheddar cheese.

Velvety blend of delicate brie cheese, Madeira wine, cream and wild mushrooms.

A touch of brown ale gives a more boldly flavored twist on the standard classic. Very rich with croutons and Gruyere cheese

Dusted with seasoned panic crumbs, lightly pan seared like to a crispy finish as a guide would prepare stream side.

Seared on an iron skillet with guide seasonings, shallots, and crumbles of black pepper bacon.

With seasoned panko breadcrumbs and a delicate Grand Marnier butter sauce.

Healthy and simple. Slow roasted in white wine, butter, mushrooms. Lemon and capers

Please ask your server for today's preparation

Pan seared boneless breasts topped with melted brie cheese, diced plum tomatoes and Tuscan Herb Olive Oil drizzle. Served over wilted greens with herbed risotto

Flame broiled free range venison served over a cranberry bread pudding with a rosemary scented red wine reduction.

Our areas finest steak! Flame broiled 16 ounce Rib-Eye with herbed butter and sautéed mushrooms and onions

All-natural Maple Leaf Farms half duck roasted to a crispy finish with an apricot hoisin glaze

Donahue Family Farm pasture raised Angus burger with caramelized onions, brie cheese, lettuce and tomato. Served with truffle fries

A Hungry Trout tradition. 10 oz sirloin with our homemade Jack Daniels whiskey peppercorn sauce

Combination of half campfire trout, grilled venison chop, and glazed quail

A simple toss of pan seared scallops and shrimp over pesto fettuccini. Grilled asparagus and cherry tomatoes

Twin tenderloin medallions crowned with four chargrilled gulf shrimp. Gorgonzola and Madeira drizzle

Grilled eggplant, zucchini, red peppers, portabella mushrooms over risotto with Tuscan herb infused olive oil

Pan seared Faroe Island Salmon filet brushed with dill compound butter, resting over grilled asparagus with creamy herb risotto