The Jackalope | Bar & grill

Escargot in a rich garlic and shallot butter.

Puff pastry-wrapped brie with apricot jam, honey-thyme reduction, and apple chutney.

Wild mushrooms, caramelized onions, garlic, and parsley in a flaky tart shell

Pan-seared scallops served with a rich pancetta cream sauce, finished with a drizzle of chive oil

Baby romaine with garlic breadcrumbs, a Parmesan crisp, and lemon-anchovy dressing.

Shaved Brussels sprouts and kale tossed in an apple vinaigrette, topped with chopped hazelnuts, apples, cranberries, blue cheese, and bacon

See your server for Today's selection

10 oz New York sirloin, herb-crusted, served with roasted fingerling Yukon potatoes, lemon asparagus, and wild mushroom demi-glace.

Handmade black pepper pappardelle pasta with shallots, garlic, and an oregano-thyme cream sauce, topped with fresh Parmesan.

House-made duck confit with roasted garlic Yukon mashed potatoes, lemon asparagus, and a cardamom port reduction.

Brined and smoked organic salmon with asparagus, tomato and goat cheese risotto, finished with a lemon dill beurre blanc.

Nightly Variation

Traditional Crème Brulé with nighly Variation of Topping and Sauces.

Warmed and served with Strawberry Ice cream, Strawberry sauce and a chocolate covered strawberry.

A shot of espresso with Classic Vanilla Bean Ice Cream | Add Amaretto or Kahlúa | $5

Equal parts Bailey's Irish cream, Kahlua, and Courvoisier. Served either up or on the rocks

Crater Lake Hazelnut Espresso Vodka, Crème de Cacao & and a dash of Ghirardelli Chocolate & Fresh Espresso Shaken and served up

Just like it sounds, delicious!

Drop Shop Pumpkin Liquor, Absolute Vanilla vodka, Amaro Nonino Cinnamon