Menu

Grilled Brussel sprouts and pancetta lardons served with a sriracha-agave glaze. The glaze should be its own cocktail, so we strongly suggest you slurp, sop or shoot whatever’s left over.

These guys are best friends! Edamame, miso & garlic hang out with garbanzo beans, roasted red peppers & more garlic. Toasted pita & veggies join the party on the plate.

Sautéed to order, this four-cheese classic with diced French ham is oven baked, then topped with parmesan reggiano & panko to create the perfect crust. It will take you back to your childhood. The only difference is, now, you have money. Spend some on dessert!

Spinach flour tortilla with Chef’s combination of cheeses, sauces & spices. Some days proteins, some days veg. Please ask your server for a detailed description of today’s culinary production.

Charcuterie Board with flavorful imported meats, cheeses & delectable smoked, Idaho red trout + an assortment of distinctive aiolis accompanied by Father Sam’s famous pita bread – the very best!

Warm black beans, roasted corn salsa, red onion, heirloom tomatoes, pepitas, avocado, pepper jack & queso fresco cheeses on greens, highlighted by Chef L’s Green Ghoddess dressing (Ooo-la-la!). Topped with citrus-marinated, grilled chicken or tofu.

Lobster, Deep Sea Red & Blue Swimming crab, shrimp, scallops, cukes, local organic egg, asparagus, heirloom tomato & avocado on greens topped with a colossal U -10 shrimp & Chef L’s 2000 Island dressing. We’ll thank Louie for you.

Fresh mixed greens, red onion, grilled artichoke, imported sun-dried tomato, feta, kalamata & green olives, topped with white anchovies. Fresh oregano dressing will have you dreaming of Malta!

Red & white quinoa, mixed greens, apples, pomegranate, dried currants, cranberries, apricots, heirloom tomato, red onions, pecans & pumpkin seeds tossed with lemon-thyme vinaigrette.

Nature’s luxuriant largesse, thoughtfully harvested with loving care by young virgin boys, who set out at dawn on dewy summer mornings, clad in natural fibers from happy sheep and other random farm animals, in search of the most wonderful bounty from properly pH balanced fields, lovely lowlands and rigorously, respectfully sought mountain valleys. The moist, mantra-praised soil yields munificently its tasty gifts and YOU get to eat a salad. Pretty COOL, huh? The boys then go home and post pics of pea sprouts, cukes, heirloom tomatoes, soybeans, corn salsa, organic rainbow carrots & fresh mixed greens on Instagram. Served with house-made focaccia bread and our special “balsamic vinaigrette” dip. Actually, it comes from a pond out back so we ‘re not really sure what’s in it. As far as we know, we haven’t killed anybody (yet).

Our incredibly creamy house-made Tomato Basil or our soup of the day. Ask your server for the low down on what’s up with soup.

See? You can have it all.

Grilled, all natural chicken breast seasoned with our magical blend of spices. Topped with Hatch chiles, sharp cheddar, crisp bacon, avocado & Pollo Loco sauce, on a fresh, Salt City Bakery gourmet bun.

Braised American bison short rib, sundried tomato-horseradish aioli & brie on butter-grilled rustic bread.

Fresh, ground chicken & pork seasoned with our crazy spices, grilled then topped with a furiously delicious, Asian-style slaw & RVC’s addictive house-made remoulade on a soft bakery bun.

A giant portabella mushroom cap, as big as a sliced softball, grilled & topped with pepper jack, crisp bacon, avocado, fresh greens, heirloom tomato & Commander Zemel’s psychotic ‘shroom sauce. Served as a sandwich on a soft bakery bun OR as a wrap. You choose, dude.

Half a pound of aged USDA prime, flame broiled & seasoned with our mystical blend of spices. Topped with Hatch chiles, sharp cheddar, crisp bacon, avocado & bedrock burger sauce. NOW, you’re a Flintstone!

Delicious & juicy, GMO-free, third pound vegan burger seasoned & grilled, sitting on mixed greens. Topped with house-pickled peppers, bourbon bbq sauce & a toasted Salt City Bakery gourmet bun.

Our vegan masterpiece: a juicy yellow pepper loaded with taco-seasoned tofu, red kidney beans, onion, tomato, edamame & cilantro, topped with Chef L’s Green Ghoddess drizzle. Served on a cushion of green chile rice & smoky tomato sauce.

A juicy, all natural chicken breast marinated in lime juice & jalapenos, perfectly grilled & topped with pepper jack cheese, tomatillo sauce, fresh avocado & pico de gallo. Served with green chile rice, fresh spinach, & warm chipotle ranch beans.

This dish ROCKS! Roasted peppers, Hatch green chiles, char-grilled zucchini, purple onions, layered & baked with corn tortillas, pepper jack cheese & our southwestern spice blend. Topped with fresh tomatillo sauce, pico de gallo & chef’s Green Ghoddess drizzle, garnished with a Peppadew & greens. A veritable Grand Staircase of flavor!

The Rocking V’s version of the Lone Star classic: Marinated, hand battered, pan-seared chicken. Chef’s Wild Lands gravy & garlic-sour cream mashed potatoes make this dish return-trip worthy! Topped with roasted corn salsa.

All natural hand cut, aged, USDA Prime, 8 oz. char-grilled beef tenderloin. RVC red wine redux. Prepared to your preference. Served with garlic-sour cream smashers & chef’s veg.

Delmonico cut 14 oz. flame-broiled, aged USDA Prime, all natural ribeye. This perfectly marbled cut is fired to a buttery finish of your liking & topped with green peppercorn-brandy demi glace. Chef’s veg & garlic-sour cream smashers accompany this legendary steak.

Parmesan, ricotta, mozzarella & provolone cheeses, layered with fresh spinach, arugula & house-made Italian sausage. Garlic cream & marinara combine for a luxurious sauce. Chef L’s Green Ghoddess drizzle tops the creation.

Fresh, all natural chicken wrapped around cornmeal masa, Hatch green chiles, Oaxaca, pepper jack & queso fresco cheeses, baked, tied in a corn husk. Served with tomatillo sauce, avocado, corn salsa, greens & pico de gallo, joyfully adding to the festivities on your taste buds. You won’t find a dish like this anywhere! Why not?  This was cranked out of a FOODIE BRAIN while we were discussing the perfect poultry plate options for our 2019 full season menu. The working title for the entree was “The Inside – Out Tamale”. The name was changed by the Orangutans who actually write the menu in the basement of the cafe. But we digress! We know you’ll enjoy the pollo… inside AND out!

Many have mocked Mr. Simpson’s interest in the pastry sciences but nobody is laughing at the yellow-headed one’s love of porcine delights. This is what the siege of Troy (or perhaps Springfield?) was all about. Thick-cut & char-grilled, this Berkshire-Duroc cross is a masterpiece of deliciousness. Hand rubbed with our select blend of herbs & spices, producing unique flavor & tenderness that melts in your pie-hole(Doh! That’s later, the pie). That’s what it says in the Iliad if you read it carefully. Apple-cranberry compote & Chef’s vegetables join garlic-sour cream smashers to complete your Odyssey. Homer, Gomer, whatever your name……. Oooooooooo, pork chopppppps…..Goood.

Seared & braised American bison with natural jus. Seasoned with turmeric, ancho chili powder & cinnamon. Garlic-sour cream smashers, chef’s veg & shaved, fresh horseradish root.

All natural hand cut, aged, USDA Prime, 8 oz. char-grilled beef tenderloin. RVC red wine redux. Prepared to your preference. Served with garlic-sour cream smashers & chef’s veg.

Delmonico cut 14 oz. flame-broiled, aged USDA Prime, all natural ribeye. This perfectly marbled cut is fired to a buttery finish of your liking & topped with green peppercorn-brandy demi glace. Chef’s veg & garlic-sour cream smashers accompany this legendary steak.

Hand cut, all natural, char-grilled 8 oz. American bison tenderloin. Raised on open range from select family farms across the Midwest. Leaner than beef, higher in protein & iron, our bison is free of antibiotics, hormones & steroids. Each mouth-watering cut is perfectly seasoned with chef’s blend of ancho chile powder, sea salt & pepper. Grilled to your specifications, then topped with fig demi-glace. Served with chef’s veg & potatoes to compliment this superb selection & signature dish from the American West. THIS is THE REAL DEAL! Order it medium rare and bask in the glory of culinary perfection!

Succulent sautéed shrimp, pancetta, spinach, red pepper flakes & fresh fettuccine. A tiara of velvety smooth garlic cream sauce & aged Parmigiano Reggiano crown this beauty contest winner!

An excellent blend of fresh veggies, heirloom tomatoes, oregano & basil over fresh fettuccine. Aged Parmigiano Reggiano, capers & garlic cream sauce on top. Our pal from Padova let us use his name for this dish. Thanks Vitt!

Our vegan masterpiece: a juicy yellow pepper loaded with taco-seasoned tofu, red kidney beans, onion, tomato, edamame & cilantro, topped with Chef L’s Green Ghoddess drizzle. Served on a cushion of green chile rice & smoky tomato sauce.

Fresh, mixed vegetables sautéed with Indian yellow curry, coconut milk, mirin, ginger, garlic, cilantro & sweet chili sauce over organic red & white quinoa. Grilled, miso-marinated tofu tops the dish.

Back by popular demand and mild rioting, one of our most requested and deepest dishes.  The return of this entree to our menu required 12 brokered treaties involving 17 countries and territories, as well as several rounds of blackjack and the ultimate annexation of the little-known principality of Is-Lisa-Stan?.  What could be better than   roasted peppers, Hatch green chiles, char-grilled zucchini, purple onions, layered & baked with corn tortillas, pepper jack cheese & our southwestern spice blend?  Topped with fresh tomatillo sauce, pico de gallo & Chef L’s Green Ghoddess drizzle, garnished with a Peppadew & greens.  This dish ROCKS!  A veritable Grand Staircase of flavor!  Oooo baby, this is GREAT! BLM scientists & researchers have still not been able to accurately measure the true depth of this dish.  Despite budget cuts, field studies continue, thanks to the tireless efforts of numerous dogged men & women of science.  NPR’s “Science Friday” should do a story on this thang.   GF & V

Pan-seared Idaho red trout. Topped with capers, almonds, lemon juice & butter. Chef’s veg & our house grain blend of red & white quinoa. Chef Lisa did not catch this fish, but says you will love it. If you don’t love it, Chef Lisa says you should see a doctor for immediate taste-replacement surgery. This procedure may not be covered by all insurance providers.

Fresh Scottish salmon grilled perfectly & served with chef’s sides. Eat fish, hike happy.

Fresh fish, crustaceans, bivalves, cephalopods, “aquatic surprise”, “visitors from the deep”(or shallows), “something from some water source”. Call it whatever you like but your server will tell you what WE call it and how much you have to pay to eat it. Chef decides what else comes on the plate 🙂

Tart and sweet, velvety cool, with a graham crust. Topped with freshly whipped cream. Perfect. Winner of consecutive Key Lime Pie Dessert Smack-Downs for the last 18 years, these non-televised events were held here at The Rocking V, all 5 judges were from Key West. They were compelled to declare us Victors in the after-dinner-sweets category. Some of the judges have since been exiled from their island homes for not supporting the home team. One judge now lives in Colorado & he doesn’t care. Guess why?

A seductively rich, satisfyingly decadent, silky smooth, dreamy blend of cream cheese, vanilla beans, cream, eggs & sour cream in a gluten free, animal cracker crust (REALLY!). Sometimes made with toasted pecans & rich, sweet Monin caramel sauce. Sometimes it is something else entirely. Ask your server for the skinny on the “CREAMYNESS”.

Oooooooooooooo! YUM! The perfect recipe: fresh cream, REAL vanilla beans, eggs and sugar, swirled together, then baked and cooled. Before serving, we sprinkle the surface with sugar and torch it, for that golden crust. Délicieux! Some welding of small art projects may take place in the preparation of this treat. Our French guests LOVE this pot of JOY & you will too! This delectable item varies in its ingredients…sometimes daily, sometimes weekly, so ask your server what we have up our sleeve the day(s) you’re in!

It was requested by a frequent diner years & years ago. We forgot to remove it from the menu. The BP became so popular, we continued to forget to remove it from the menu. LUCKY YOU! And now for your Winter dining pleasure….. this clearly cosmic creation varies from day to day or week to week depending on Chefly whim. Ask your server for today’s catch. Here is one example: Saigon cinnamon, walnuts, raisins & lots of cream make our bread pudding fabulous. Your choice of caramel or house-made whiskey sauce. Whipped cream on top. We are NOT responsible for chemical reactions resulting from the mixture of whiskey and caramel sauces. You’ve been warned!

If you were going to die by chocolate (and you probably would, had we left the antlers on, but we took the antlers off, despite the considerable time involved in the antler-removal process, because we’re all about digestive pleasure), this would be the way to do it, but please don’t do it here HERE! French dark chocolate, sweetened with an angel’s touch (they live in the basement) of maple syrup. We’ve made the portion smaller so you don’t buy the farm before you’ve paid the bill. That’s just good business.

Rich, decadent (sinful, unprincipled & immoral), astounding, alluring & enchanting, this flourless, French dark chocolate cake is a slice of HEAVEN (maybe it’s not so immoral) on your plate (and your friend’s plate). Served with a passion fruit sauce. We have genetically modified the sauce so the passion is time-released for your after-dinner pleasure once you have left the building (also for the protection of your fellow diners & because our lawyer said so). WARNING: If your passion lasts more than 4 hours, see your doctor!

One Scoop, Two Scoops, Three Scoops or 52.5 Scoops, it is delicious!

Pepsi, Diet Pepsi, Mountain Dew, Dr. Pepper, Twist Mist & Mug Root Beer PLUS UNfizzy liquids such as lemonade, Tropical iced tea (with mango & raspberry)

Strawberry or Raspberry

We use a hand press to get ALL the juice!

We get our java from Cafe Ibis in Logan, UT. Our coffee is Triple Certified: Organic / Fair Trade / Bird Friendly. We grind the beans for every pot!

Mooooooooo

The BEST mac & cheese the little ones have ever popped in their pie holes!

This classic sandwich gave America sticky hands.

This classic sandwich will keep the little monsters HAPPY.

Only the World’s finest dogs can be corned and served here. Don’t eat the stick!

The next best thing to dry cereal. (and like dry cereal, if it falls on the floor, please clean it up :))