One of my favorite restaurants in Jackson Hole is the Blue Lion. It is located on Millward Street just a couple blocks from downtown Jackson. This restaurant has been a local favorite for many years. Their most famous dish is their rack of lamb. It is simply to die for (well, at least for one of the parties involved)! Blue Lion Restaurant in Jackson Hole is Fine Dining at it’s best!
There are many other options including my wife’s favorite, elk medallions. The menu is worth a read!
jumbo lump crab cakes served with a sweet chili sauce 12.00
BAKED BRIE EN CROUTE
french brie brushed with dijon and layered with balsamic caramelized onions, wrapped in flaky puff pastry and baked until golden brown 12.00
served over Bolognese sauce 13.00
FRENCH ONION SOUP
mushroom caps baked with a cream cheese, crab and courvoisier 12.00
fresh romaine lettuce tossed with asiago cheese in our famous homemade caesar dressing
9.00 or in place of dinner salad 5.00
GRILLED WASABI ELK FILET
elk shoulder tenderloin marinated with a mixture of fresh herbs, garlic, fish sauce and chile sauce, grilled rare, served over sliced seaweed salad and finished with wasabi vinaigrette
SESAME AHI TUNA
pan seared rare tuna, served with rice, fresh mango cilantro sauce, seaweed salad and sesame ginger sauce 38.00
MISO GLAZED SALMON
fresh british columbia salmon brushed with white miso and honey topped with wasabi aioli 37.00
TEQUILA LIME IDAHO TROUT
pan seared fresh trout topped with a tequila lime cilantro creme 28.00
SEAFOOD FROM THE GRILL
Choose from these sauces: sun dried tomato-basil caper butter or blackened with cajun spices
Skuna Bay salmon 34.00
Idaho Trout 27.00
Ahi Tuna 36.00
ROAST RACK OF LAMB
new zealand lamb rubbed with dijon mustard, seasoned with bread crumbs and baked, served sliced with a peppercorn-rosemary cream sauce and jalapeño mint sauce 43.00
BEEF TENDERLOIN AU BLEU
all natural beef tenderloin medallions, finished with a crab, artichoke heart and brandy bleu cheese cream sauce 42.00
HUCKLEBERRY BUFFALO TENDERLOIN
Buffalo tenderloin seasoned with spices and grilled to temperature, finished with a huckleberry port sauce 44.00 grilled plain 42.00
GRILLED ELK TENDERLOIN
elk tenderloin grilled to temperature and served sliced with a wild mushroom port sauce 42.00
GRILLED BEEF TENDERLOIN
all natural beef tenderloin bacon wrapped and grilled to temperature 41.00
BLUE LION RIBEYE
14oz beef ribeye marinated with garlic and herbs and charbroiled encrusted with blue cheese an bread crumbs, finished with horseradish cream sauce 42.00
buffalo, mixed cheeses, currants, onions, merlot wine, herbs and spices, wrapped in semolina egg pasta and served over bolognese sauce 29.00
POULTRY & PASTA ENTREES
LOBSTER AND SHRIMP SCAMPI
sauteed lobster and shrimp, served in house made scampi sauce, with white wine, butter, garlic and herbs over fettucine pasta 36.00
breast of chicken encrusted toasted hazelnuts, sauteéd and topped with a frangelico-mandarin orange cream sauce 22.00
boneless chicken breasts sautéed with mushrooms, garlic and shallots, finished with basil marsala wine sauce 27.00
pasta with butter or marinara or parmesan or alfredo 8
add chicken 11 add shrimp 13
grilled chicken breast with a side of veggies, rice 13
grilled beef ribeye with a side of veggies, potatoes 16
The owner, Ned, is a friendly local that gets involved by serving food and chatting with guests. The ambiance is classy casual, and on many evenings a guitar player is strumming away and sounding excellent!
The lounge at the front of the restaurant is small and cozy and is a perfect place to strike up a conversation with other people waiting to be seated. There is a full bar that is primarily used for serving drinks to guests that are dining. There’s an outdoor seating area as well as downstairs and upstairs areas. If you are going on a romantic date, I suggest asking for Table 2.
Blue Lion Restaurant in Jackson Hole IS Fine Dining with great taste and a warm and cozy environment!
Learn more about the Blue Lion HERE.