The Menu
Savory Starters & Small Plates
Bruschetta
Fresh tomato tapenade served on garlic crostini, with whipped cream cheese, and balsamic glaze
7
Elk Droppings
Black forest bacon-wrapped dates, topped with balsamic drizzle and green herb oil
9
Cheese Curds
Crispy fried curds with a buttery, honey thyme drizzle
9
Fried Artichokes Hearts
artichokes, tossed in sweet onion spread, topped with balsamic drizzle and parmesan cheese
10
Squash Blossoms
Fried zucchini blossoms, filled with ricotta and mascarpone cheese
11
Stuffed Portobello Mushroom
Elk, pork, spinach, parmesan, garlic, topped with gorgonzola cream
12
Wonton Shrimp
Crispy wonton cups with lime creme and grilled jerk shrimp served with mango salsa and hot honey
14
Spinach Artichoke Dip
Creamy cheese and savory hearts baked to perfection and served with sourdough crostini
15
Soup and Salads
House Salad
Spring romaine mix, tomato, red onion, parmesan, and lemon vinaigrette
8
The Royale Caesar
Crisp romaine, parmesan, lemon, house-made caper Caesar dressing, croutons
9
Market Salad
Spinach, select fruit, candied walnuts, feta, craisins, lemon vinaigrette
10
Add Blackened Shrimp 8
Add 6 oz Grilled Chicken 8
Add 3 oz Grilled Sockeye Salmon 9
French Onion Soup
The Royale take on a classic with garlic crostini and Gruyère cheese
8
Chef's Choice Soup
Rotating options to tempt you
9
Entrees
Ball Sirloin
8 oz "baseball" cut topped with herb butter
26
Blackened Pork Ribeye
10 oz pan-seared topped with melted gorgonzola, white truffle butter
29
New York Strip
12 oz cut grilled to order with herb butter
32
Ribeye
14 oz boneless cut with herb butter
37
Beef Tenderloin Surf and Turf
8 oz cut pan-seared tenderloin topped with a demi-glaze skewer of grilled shrimp with a choice of potato and the chef's choice of vegetables
45
Sockeye Salmon
6 oz wild caught Alaskan fillet topped with a lemon, caper, dill sauce, and chef’s choice vegetables
34
Chicken Saltimbocca
Prosciutto wrapped chicken breast, sage, reduced in butter and white wine, served with Yukon gold garlic mashed potatoes, chef’s choice vegetables
21
Chicken Marsala
Pan-fried tender chicken with shallots & artichokes with a savory marsala glaze
21
Beast Burger
Wagyu beef, bison, venison, wild boar, topped with smoked cheddar, tomato, onion, lettuce, pickles, and garlic aioli. Served with rosemary fries
21
Gorgonzola Steak Pappardelle
Thin-cut ribeye sautéed with onions and mushrooms in a gorgonzola cream sauce tossed with Pappardelle pasta
19
Lobster Ravioli
With creamy lemon butter, white wine sauce, fresh tomato, and basil white wine sauce,
19
Bison Meatloaf
Ground bison & pork, garlic, onion, demi-glaze, parmesan, house romesco* with Yukon gold garlic mashed potatoes, and chef's choice vegetables
19
Pasta Primavera
Cavatappi noodles, pesto, cream, parmesan, balsamic & tomato tapenade
17
Add Blackened Shrimp 8
Add 6 oz Grilled Chicken 8
Add 3 oz Grilled Sockeye Salmon 9
Desserts
Vanilla Burbon Creme Brulee
Creamy custard with a brown sugar caramelized crisp
9
Chocolate Cheesecake
Rich and decadent with a citrus zest and chocolate drizzle.
9
Chef's Choice Sorbet
The perfect palate cleanse to end your meal with
6
