16 results for group: entrees


PORK TENDERLOIN

pan-seared, oven-roasted medallions prepared with a mustard-herb bread crumb crust and a white wine Dijon cream sauce. A Lodge Tradition!

CAMPFIRE CHICKEN

a Saskatoon favorite! Hickory grilled, herbed, double breast finished with a Tarragon cream sauce.

REMINGTON ROASTED DUCK

herbed, oven-roasted half duck finished with a l’Orange. A truly unique flavor!

FRESH FROM THE STREAM

ask your server for today’s selection

SIZZLIN’ RAINBOW TROUT

fresh from the cold, clear, Idaho waters and grilled for a light smoky flavor, served sizzlin’ in the pan with your choice of Wild Plum or Lemon Pepper seasonings

CITRUS SHRIMP & SCALLOP SKEWERS

hickory grilled and served with Garlic Cream & Remoulade sauces

PECAN CRUSTED SALMON

lightly seasoned, then brushed with Dijon mustard & honey, crusted with Georgia pecans and oven roasted.

CEDAR PLANK SALMON

oven roasted on Cedar aromatic slats, then finished with Citrus Chardonnay Cream.

BLACKENED PRIME RIB

slow-roasted in our special ovens then Hickory seared with Cajun Spices— delicious!

SIRLOIN STEAK

ten-ounce cut, seasoned with our special Northwest blend of herbs, then hickory grilled.