Dining At The Lodge
Reservations required for non lodging guests: 208-483-2222
The Lodge at Palisades Creek serves delicious “Wild West” inspired dinners created by our gourmet chefs. Beautifully presented fish and steak entrées are accompanied by organically-grown local vegetables and fruits, irresistible desserts and hearty wines.
Breakfast is served in the Cowboy Bar, a refurbished antique diner. You won’t find a breakfast menu here. In addition to a cornucopia of healthy fresh pastries, tea, coffee and juice, just tell us your ideal breakfast and we’ll make it to order. Chocolate chip pancakes? Asparagus frittata? No problem. We also bake our own great bread.
Picnic lunches are cleverly prepared and sent with guests in individual coolers for their day of fishing or hiking.
Superb dinners are prepared by the chef nightly and served in the dining room or on our new outdoor deck. Our chefs and professional staff are dedicated to presenting an outstanding real Western dining experience.
The “open bar” offers a wide selection of excellent wine, scotch, whiskey, gin and vodka. If you would like something special that we don’t have in stock, just let us know and we will purchase it on your behalf and have it waiting for you.
Dining At The Lodge
Riverside or Outback Lunches
Casual Fine Dining with Chef Bob Swanson
Dinner at the Lodge
Our Famous "BBQ"
Join us every other Friday evening from Mid-June through August for the barbecue in the West. Everyone is welcome. This is a great evening when guests, guides, staff, and even locals let their hair down and enjoy an amazing meal.
Full bar available, all you can eat, $30/person.
Cocktails start at 6:30 with dinner at 7:15
Sample Dinner Menu
Duck cakes with chipotle aioli
Brie cheese, walnut, date, and apple quesadilla
Organic tomato and caper bruschetta on crostini
Poached pear salad with arugula and endive toasted hazelnuts, blue cheese tossed in champagne vinaigrette
Hearts of palm and avocado with shaved red onion and heirloom cherry tomato in a zesty lime dressing
Roasted organic beet salad with goat cheese, carrots, deacon sprouts, candied macadamia nuts and balsamic vinaigrette
Buffalo ravioli with a wild mushroom cream sauce
NY Strip grilled and topped with caramelized onions and mushrooms served with roasted yams crusted
Green tea crusted pork loin
Entrees served with grilled asparagus and quinoa couscous pilaf
Our desserts are made in-house and fresh every day
Apple spice cake with fresh whipped cream and Huckleberry ice cream
Cheesecake with fresh berries