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’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 ’s 2000 Island dressing. We’ll thank Louie for you.

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.

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 ’s Green Ghoddess drizzle. Served on a cushion of red/white quinoa & 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.

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 ’s Green Ghoddess drizzle tops the creation.

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.

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!

Our vegan masterpiece: a juicy yellow pepper loaded with taco-seasoned tofu, red kidney beans, onion, tomato, edamame & cilantro, topped with Chef ’s Green Ghoddess drizzle. Served on a cushion of red/white quinoa & 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-Fredonia-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 ‘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