Sunday/Wednesday/Thursday 4:00 pm to 10:00 pm (Closed Monday-Tuesday)
Friday - Saturday 4:00 pm to 11:00 pm
Lunch: Monday-Friday 11:00 am to 2:00 pm
Sunday Brunch: 10:00 am to 2:00 pm
Today's Features
Today's Features
Today's Features

 Dinner Features

Saturday, March 25, 2017

Featured Starter

Poseidon Dip

Cold water lobster tail, baby shrimp and wild caught crab meat folded into a béchamel sauce with Monterey jack cheese; Served with toasted baguettes and finished under the broiler with cheddar cheese.



Seasonal Salad

Watermelon Radish

Sliced watermelon radish, avocado, celery, grape tomatoes and cucumbers tossed in vinegar and oil.  Served over mixed greens and sided with balsamic dressing.



Featured Soups


Chicken Noodle    

$3.99 bowl

Crab Red Pepper Bisque

$4.99 Bowl

Circle L Chili

$5.99 bowl

Burger of the Month

St. Patty’s Melt

7 ounce Circle L Patty, topped with sliced corned beef, sauerkraut and melted Swiss cheese on butter grilled rye bread, served with a side of thousand island dressing and  Gold n’ Krisp chips.



Featured Entrees

Prime Rib Saturday

(Available after 5:00 pm)


Slow roasted prime rib of beef served au Jus

with horseradish cream. Accompanied by our

house salad and Galaxy cowboy potatoes.

8 oz.  $19    12 oz. $25    16 oz.  $31

(Larger sizes available upon request)


Drunken Lamb

(Pairs well with 2014 Zorzal Pinot Noir)

One pound lamb shank soaked in pinot noir with dates, rosemary, and thyme.  Slow cooked and served with polenta and tri-colored cauliflower.  Finished with Date jam and pinot noir demi-glaze.



Cowpoke Chicken

Boneless breast of chicken, pan seared and finished in the pan with garlic, onion, bell peppers, tomatoes, Circle L beef jerky and heavy cream.  Served with scalloped potatoes and sautéed house vegetables.



Surf and Turf

Six ounce filet mignon hand cut and broiled to order; paired with half a broiled Canadian lobster tail.  Sided with duchesse potatoes, sautéed asparagus, and drawn butter.




Tempting Treats!


All of our desserts are prepared in house, from scratch. Today’s featured dessert is:

Strawberry Tartlet

 Sweet cream cheese filling in a toasted pecan crust.  Topped with macerated strawberries and fresh whipped cream.