Add Cheese

ALL DRAFT BEERS

Pan seared, topped with jalapeno butter and capers, served with sautéed vegetables and choice of side

SEARED AHI TUNA

SCALLOP & SHRIMP RISOTTO

HAGERMAN TROUT

TOP SIRLOIN

FLAT IRON

Ground peppercorns, melted bleu cheese, shredded lettuce, red onions and tomatoes

BLEU CHEESE BURGER

RACK OF LAMB

8oz. (Kobe style) known for its intense marbling, rich flavors, and buttery texture

FILET MIGNON

RIBEYE

Wild caught, jumbo shrimp served with cocktail sauce and fresh lemon

JUMBO SHRIMP COCKTAIL

Gouda Macaroni & Cheese

Sweet Chili Brussel Sprouts with Chorizo

Buttermilk fried chicken breast, pepperjack cheese, chipotle aioli, topped with mango salsa

CAJUN CHICKEN CLUB

Sautéed breast of chicken with wilted spinach, button mushrooms and a creamy garlic herb sauce

TAVERN BOURSIN CHICKEN

GOLD LABEL TOP SIRLOIN 8oz.

FILET MIGNON 8oz.

Roasted American Wagyu beef brisket, melted Swiss cheese and sauerkraut, served on toasted rye with a toasted fennel mustard

OWYHEE REUBEN

ORGANIC PACIFIC CHINOOK SALMON

Jalapenos, Applewood smoked bacon, white cheddar cheese, avocado, lettuce, tomato, red onion and garlic aioli, on a brioche bun

JALAPENO BACON BURGER

Applewood smoked bacon, tangy BBQ sauce, shredded lettuce, tomato, cheddar cheese and Tavern beer battered onion strings

BBQ BACON CHEESE BURGER

FRIED CHICKEN SANDWICH

Organic Pacific Chinook Salmon with avocado, cucumbers, mixed greens, caramelized onions and lemon aioli

MONTEREY SALMON BURGER

In a medium bowl, add the shredded cheddar, shredded mozzarella and grated Parmesan. Toss briefly with a fork to combine evenly.

Combine cheeses

Add the softened cream cheese and sour cream (if using) to the bowl. Season with kosher salt, freshly ground black pepper and crushed red pepper flakes (if using). Use a rubber spatula to fold and press the mixture until it becomes uniformly creamy and slightly sticky. Taste and adjust salt or pepper as needed.

Add creaminess and seasoning

Toss 1.5 to 2 cups of the cheese mixture with 4 servings of hot, freshly drained pasta while pasta is still hot so the cheeses melt into a creamy coating. If needed, add 1 to 2 tablespoons of reserved pasta cooking water to loosen and create a silken sauce.

For pasta

Split hot baked potatoes and spoon 2 to 4 tablespoons of the cheese mixture into each potato. Return potatoes to a hot oven (200°C / 400°F) or under a broiler for 3-5 minutes until cheese melts and browns slightly. Alternatively, microwave each potato with cheese for 30–45 seconds until melted.

For baked potatoes

Lightly brush baguette slices with melted butter. Toast slices under a broiler or in a 200°C / 400°F oven for 4–6 minutes until golden. Immediately spread about 1 tablespoon of the cheese mixture on each warm slice so it softens; return to broiler for 1–2 minutes if you want a bubbly, browned top.

For bread or crostini

Spoon warm meat or veggie filling over tortillas or chips, then dollop or drizzle the cheese mixture over top. For a melted finish, place assembled items under a broiler for 1–2 minutes just until cheese softens and begins to bubble.

For tacos, nachos or fillings

Garnish the finished dish with chopped fresh parsley. Serve immediately while cheese is hot and melty. Store any leftover cheese mixture in an airtight container in the refrigerator for up to 3 days; reheat briefly in a microwave or gently on the stovetop with a splash of milk or water to loosen before using again.

shredded cheddar cheese

shredded mozzarella cheese

grated Parmesan cheese

cream cheese, softened

sour cream (optional, for creaminess)

freshly ground black pepper

kosher salt

crushed red pepper flakes (optional for heat)

chopped fresh parsley (optional garnish)

pasta (cooked) or baked potato or taco filling or baguette slices

butter (if melting over bread or potatoes)

Confirm the keg for the selected beer is hooked up to the correct coupler and that the CO2/nitrogen regulator is set to the brewery-recommended pressure (typically 10–14 psi for CO2 for most ales; nitrogen systems will have different settings). Ensure lines are connected, the faucet is functional, and the drip tray is clean.

Check equipment

If possible, use a chilled or room-temperature clean glass. Rinse the inside of the glass with cold water (about 0.25 liters) to remove dust and cool the glass slightly. Hold the glass at a 45-degree angle for rinsing and discard the rinse water in the drain or drip tray.

Pre-chill glass and rinse

Hold the glass at a 45-degree angle under the faucet tip (about 1–2 inches away). Pull the tap handle fully open in one smooth motion. Aim the beer to flow down the side of the glass to minimize foam at first.

Open the tap and begin pour

When the glass is about two-thirds to three-quarters full (depending on desired head), gradually straighten the glass to vertical and continue pouring to create a proper head. For most beers, a head of 1/2 to 1 inch (12–25 mm) is ideal; for certain styles (e.g., Belgian ales) a larger head may be preferred.

Straighten glass and build head

Close the tap in one smooth motion to avoid dripping. Wipe any drips from the glass with a clean cloth. Present the beer to the guest with the label or tap name visible when possible. Place the glass on the drip tray or a coaster and serve immediately.

Finish and serve

Flush lines and faucets regularly according to schedule (daily faucet rinse, weekly/biweekly deeper cleaning depending on volume) using appropriate brewery-approved cleaning solutions. Replace couplers, seals, and check regulator pressure frequently to maintain pour quality.

Line and glass maintenance (periodic)

Cold draft beer (on tap)

Clean draft beer glass (pint or appropriate size)

Tap handle (selected beer)

Beer line coupler/connector

Nitrogen or CO2 regulator (set to correct pressure)

Drip tray or cloth

Rinse water (for glass)

In a medium bowl, combine the softened butter, minced jalapeño, chopped capers, lemon zest, lemon juice, chopped parsley, salt, and black pepper. Mix thoroughly until evenly distributed. Transfer the butter onto a piece of plastic wrap or parchment, shape into a log about 1" in diameter, wrap tightly and chill in the refrigerator at least 30 minutes to firm up (can be made up to 2 days ahead).

Make the compound butter

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the sliced mushrooms and cook undisturbed 2 minutes to brown, then add zucchini and red bell pepper. Sauté, stirring occasionally, until vegetables are tender-crisp, about 4–5 minutes. Add the sliced garlic during the last 30–45 seconds and cook until fragrant but not browned. Stir in 1 teaspoon soy sauce, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Remove from heat and keep warm.

Cook the vegetables

Pat tuna steaks dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, pressing gently to adhere.

Prepare the tuna

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tablespoons olive oil and swirl to coat. When oil is shimmering and just smoking, place tuna steaks in the pan, leaving space between them. Sear without moving: 30–45 seconds per side for rare (center warm and bright pink), 60–75 seconds per side for medium-rare. Avoid overcooking; tuna should have a nicely browned exterior and raw-to-rare center. If steaks are thick (1"+), you can also sear edges 15–30 seconds. Remove steaks to a plate and tent loosely with foil for 1–2 minutes.

Sear the tuna

Slice the chilled jalapeño caper butter into 4 rounds. Place one round on top of each seared tuna steak; the butter will melt slightly from the residual heat. If you prefer the butter more melted, return the skillet to medium-low, place tuna back in for 30 seconds with butter on top, then remove.

Finish with jalapeño caper butter

Divide the choice of side (rice, mashed potatoes or greens) among 4 plates. Arrange a portion of the sautéed vegetables next to the side. Place a seared tuna steak on each plate, topped with the jalapeño caper butter. Scatter extra capers over the butter if using and garnish with microgreens or chopped parsley. Serve with lemon wedges on the side for squeezing over the fish.

ahi tuna steaks

black pepper, ground

olive oil

unsalted butter, softened

jalapeño, seeded and finely minced

capers, drained and roughly chopped

lemon zest

fresh lemon juice

fresh parsley, finely chopped

salt

black pepper

unsalted butter

zucchini, sliced into 1/4" half-moons

red bell pepper, thinly sliced

shiitake or cremini mushrooms, sliced

garlic, thinly sliced

soy sauce (low-sodium)

extra capers (optional)

lemon wedges

microgreens or chopped parsley

steamed jasmine rice or mashed potatoes or mixed greens

Pat scallops and shrimp very dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper (divide between scallops and shrimp).

Prepare seafood

Heat a large skillet over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add scallops spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 30–45 seconds until opaque in center. Transfer scallops to a plate and tent loosely with foil to keep warm.

Sear scallops

In the same skillet, add remaining 1 tbs butter. Reduce heat to medium. Add shrimp and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp and keep with scallops. Pour any browned bits from the pan into a small bowl — reserve the pan drippings for flavor when finishing the risotto if desired.

Cook shrimp

Combine fish (or seafood) stock and chicken stock in a saucepan and keep at a gentle simmer over low heat. Keep warm throughout cooking.

Heat stocks

In a heavy-bottomed wide saucepan or deep skillet, heat 1 tbs extra-virgin olive oil over medium heat. Add minced shallots and cook, stirring, until softened and translucent but not colored, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sweat aromatics

Add Arborio rice to the aromatics and stir to coat the grains with oil. Cook, stirring, 1.5–2 minutes until edges of grains look translucent — do not brown.

Toast rice

Pour in the dry white wine and stir until mostly absorbed by the rice.

Deglaze

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–20 minutes until the rice is creamy and al dente (soft with a slight bite). You may not need all the stock or you may need an additional 1/4 cup; adjust for desired creaminess.

Ladle stock gradually

When rice is al dente and creamy, remove the pan from heat. Stir in 2 tbs unsalted butter, 1 cup grated Parmesan, lemon zest, lemon juice, and chopped parsley. Stir vigorously to emulsify and create a glossy, slightly loose (saucy) texture. Taste and season with salt and pepper as needed.

Finish risotto

If you reserved pan drippings from searing seafood, whisk them briefly into the finished risotto for extra flavor, adjusting salt accordingly.

Incorporate pan drippings (optional)

Spoon risotto into warmed shallow bowls, creating a slight well in the center of each portion.

Arrange 3 seared scallops and 2–3 shrimp on top of each serving (adjust to distribute the 12 scallops and 8 shrimp across 4 servings).

Drizzle each plate with 1 tsp extra-virgin olive oil, sprinkle with microgreens or chopped chives, and shave or grate a little additional Parmesan if desired. Serve immediately.

sea scallops (fresh, dry-packed)

large shrimp (peeled, deveined, tails optional)

unsalted butter (for searing seafood)

olive oil (for searing seafood)

Arborio rice

shallots (finely minced)

garlic (minced)

dry white wine

fish or seafood stock (hot)

low-sodium chicken stock (hot)

extra-virgin olive oil

Parmesan cheese (freshly grated)

lemon zest (finely grated)

lemon juice

fresh flat-leaf parsley (chopped)

salt (to taste)

freshly ground black pepper (to taste)

extra-virgin olive oil (drizzle)

microgreens or chopped chives

Preheat the oven to 400°F (200°C). Rinse each trout inside and out under cold water, pat dry thoroughly with paper towels. Score the skin with 2–3 shallow diagonal cuts on each side to help even cooking and let the fish rest at room temperature while you prepare the stuffing (10 minutes).

Preheat and prepare fish

Season the cavity and exterior: sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder evenly into the cavity of each fish and rub a light coating of the same seasoning on the outside skins.

Zest the lemon and then cut it in half. In a small bowl, combine the softened unsalted butter, chopped parsley, chopped dill, minced shallot, minced garlic, and lemon zest. Mix until evenly incorporated. Squeeze 1/2 the lemon juice into the mixture and stir. Taste and add a pinch of salt if desired.

Make the stuffing

Stuff the fish: spoon approximately 1.5 tablespoons of the lemon-herb butter into the cavity of each trout. Place 2 lemon slices and 1–2 sprigs of thyme inside each cavity on top of the butter. Reserve remaining lemon slices and herbs for the pan and topping.

Brush the outside of each trout lightly with olive oil (about 1 tbs per fish) to help the skin crisp and prevent sticking. Lay the fish on a large rimmed baking sheet or in an ovenproof roasting pan. Arrange the remaining lemon slices and thyme sprigs around and on top of the fish. If using, pour 60 ml white wine into the pan (it will steam the fish and add flavor).

Oil and arrange

Place the pan in the preheated oven and roast for 12–16 minutes, depending on fish size (about 10–12 minutes per inch of thickness). The fish is done when the flesh flakes easily with a fork and the internal temperature at the thickest part reaches 145°F (63°C). Avoid overcooking to keep the trout moist.

Roast

Remove from oven and let rest 3–4 minutes. Transfer the trout to plates or a serving platter using a wide spatula. Spoon some of the pan juices over the fish. Finish with a crack of fresh black pepper and a light sprinkle of coarse sea salt to taste. Serve with additional lemon wedges alongside.

Hagerman (rainbow) trout, whole, cleaned and scaled

Kosher salt

Freshly ground black pepper

Smoked paprika

Garlic powder

Lemon

Fresh parsley, chopped

Fresh dill, chopped

Shallot, finely minced

Garlic clove, minced

Unsalted butter, softened

Olive oil

White wine (optional)

Lemon slices

Fresh thyme sprigs

Freshly ground black pepper (to finish)

Coarse sea salt (to finish)

Remove the 8 oz top sirloin from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes to ensure even cooking.

Bring steak to room temperature

Lightly brush both sides of the steak with 1 tablespoon olive oil. Sprinkle kosher salt evenly over both sides (about 1 teaspoon total), then sprinkle garlic powder evenly. Finish by grinding fresh black pepper over both sides (about 3 turns per side). Press the seasonings gently so they adhere.

Season

Place a heavy skillet (cast iron preferred) over high heat and heat until smoking hot, approximately 5 minutes. If using a grill, preheat to high (450–500°F / 230–260°C).

Preheat pan

Place the seasoned steak into the hot dry skillet (no additional oil is necessary if pan is well heated and steak was oiled). Sear undisturbed for 2.5–3 minutes to form a deep brown crust.

Sear steak

Flip the steak and continue cooking for 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 3–4 minutes for medium (135°F / 57°C). For accuracy use an instant-read thermometer inserted into the thickest part of the steak.

Flip and cook to temperature

During the last 1 minute of cooking, reduce heat to medium-low, add 1 tablespoon unsalted butter, 1 teaspoon minced garlic and 1 teaspoon fresh thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (baste) for about 30–60 seconds to add flavor and gloss.

Finish with butter (optional)

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–7 minutes so juices redistribute.

Rest

If serving sliced, cut the steak across the grain into 1/4" thick slices. Spoon any accumulated resting juices or remaining butter from the pan over the steak. Serve immediately.

Slice and plate

top sirloin steak, center cut (8 oz, about 1" thick)

garlic powder

fresh thyme leaves

minced garlic

Remove the 8 oz flat iron steak from the refrigerator 30–45 minutes before cooking and leave on a plate loosely covered. Pat the steak dry with paper towels just before seasoning.

Add Cheese

All Draft Beers

Seared Ahi Tuna

Scallop & Shrimp Risotto

Hagerman Trout

Top Sirloin

Flat Iron

Bleu Cheese Burger

Rack Of Lamb

Filet Mignon

Ribeye

Jumbo Shrimp Cocktail

Gouda Macaroni & Cheese

Sweet Chili Brussel Sprouts With Chorizo

Cajun Chicken Club

Tavern Boursin Chicken

Gold Label Top Sirloin 8oz.

Filet Mignon 8oz.

Owyhee Reuben

Organic Pacific Chinook Salmon

Jalapeno Bacon Burger

Bbq Bacon Cheese Burger

Fried Chicken Sandwich

Monterey Salmon Burger