“Thank you, God, for this majestic land, for the magnificent Madison and for this evening together”
STARTERS
Madison Valley Lettuce Wraps
marinated chicken, water chestnuts
Southwest Calamari Steak Sauté
southwest spiced, fresh jalapeño, onion chipotle-lime aioli and sweet soy glaze
Southwest Arancini
green chili-asiago risotto, pepper jack charred tomato salsa
Walleye Bites
hand breaded with panko & macadamia sweet chili chipotle-lime dipping sauce
Stuffed Potato Skins
house smoked pork, applewood bacon, smoked cheddar, chipotle-lime aioli and scallions
SOUP AND SALAD
French Five-Onion Soup
caramelized onion in a rich sherry broth melty provolone and gruyere
Soup of the week
Chef’s weekly creation
The Divide Wedge
crisp romaine, applewood bacon, tomato, onion, covadonga Spanish blue cheese
Poached Pear Salad
wine poached pears, pomegranate pearls, candied pecans, crumbled feta, Bermuda onion, mandarin-champagne vinaigrette
Continental Caesar
house-made caesar dressing, white Anchovies, herb croutons and asiago
House Salad
mixed greens or romaine, carrot, English cucumber,grape tomato and Ranch, Italian, French, or Blue Cheese
CONTINENTAL DIVIDE CLASSICS
Wild Walleye
macadamia crusted and pan-fried, jasmine-quinoa-amaranth rice pilaf, honey-yuzu sauce
Apricot-Mango Glazed Duck
pan seared moulard duck breast and apricot-mango glaze
SEAFOOD & PASTA
Fresh Icelandic Cod
son a bed of roasted corn calabacitas with green chili asiago risotto cilantro chimichurri
Shrimp and Andouille
jumbo shrimp, andouille sausage, peppers, onions, southwest cream
Smoked Salmon Linguine
House smoked salmon tossed with lemon, capers and fennel
Bacon Cheddar Mac and Cheese
applewood bacon, house-smoked sharp cheddar, option to add house-smoked bbq pork
Chicken-Artichoke Pasta
grilled chicken, artichoke hearts, cremini mushrooms, red pepper, onion tossed with a rich herb cream
Full Pound Dungeness Crab
THE CHOPHOUSE
Bison Tournedos
green chili-asiago risotto, cilantro chimichurri
5oz Angus Filet and Shrimp
char grilled wild-caught U-12 Mexican white shrimp, green chili-asiago risotto and charred vegetable sauce
10oz Montana “Wagyu” Bavette
10 oz
8oz Angus Filet Mignon
8oz
The Divide Burger
9oz hand-pattied “Double J Ranch” Beef, Tillamook cheddar, Swiss or pepper jack cheese, add sliced house-smoked pork belly,
House Smoked Baby Back Ribs
smoked low and slow and glazed with our signature Willie’s “Devil’s Brigade” – Huckleberry BBQ sauce
– ½ rack or full rack