Menu

In addition to our regular menu below, we feature nightly specials.  Fresh fish, interesting local produce, and the best of what Idaho has to offer are included on a daily changing basis.

Autumn 2014

APPETiZERS

  • Today’s Soup cup $3.25 | bowl $6.00
  • House Seasonal Greens small $5  | $7
  • Autumn Salad with Local Organic Baby Lettuces, with pears, spiced pecans and gorgonzola  $9.50
  • Fruitwood Grilled Proscuitto wrapped Prawns and a tomato basil salsa $10
  • Warm Nut Crusted Chevre, Roasted Beets and Frisee $10
  • Ketchum Grill Shrimp Cakes with Red Pepper Remoulade  $9

PIZZA

  • Rock Shrimp, Pesto, Tomatoes and Fontina 15
  • Roast Garlic, Pancetta, Tomatoes and Gorgonzola 14
  • Oven Roast Tomato Sauce, Organic Spinach, roasted red peppers and goat cheese 15
  • “KT’s”~Tomato Sauce, 3 Cheeses, Prosciutto and Garlic 14

PASTA

  • Penne with Chicken, Tomatoes, Garlic, Pepper Flakes and Olives 12
  • Fettuccine with Fresh Basil Pesto, Goat Cheese and Walnuts 14
  • Herb and Feta Cheese Ravioli with Exotic Mushrooms, sun dried tomatoes, herbs and broth 15
  • Handmade Lemon Noodles with Rock Shrimp lemon, black pepper and light cream 19
  • Fresh Linguine with Grilled House made Sausage mustard, dried tomatoes, Kalamata olives and cream 18

ENTREES

  • Hand Shaped Niman Burger with Onion Confit, house ketchup and house made bun  11
    fontina or gorgonzola add 1.
  • Warm Spinach Salad with Bacon and Grilled Chicken Breast     15
  • Ketchum Grill Oven Roasted 1/2 Chicken, with lemon, herbs, and pan juices 18
  • Ketchum Grill Meatloaf with Grass-fed Beef, chanterelles, sherry and garlic 17
  • Braised Northern Rockies Lamb Shank with Grilled Tomato Polenta 21
  • Peppered Duck Breast – Fruitwood Grilled, with  Idaho huckleberries and port  20
  • Changing Steak of the Day – $ Market Price
  • Slow Food of the Day. See board or ask server – $ Market Price
    • Splits/Sides:  Potato/polenta- $2.  Vegies- $3  Sauteed Spinach $5  Split plate $2
Chef/Owner Scott Mason   Chef de Cuisine Daniel Pastick

Dessert

  • Vanilla Bean Creme Brulee - $7.00
    with Rum Marinated Berries
  • Banana Caramel Cream Tart – $7.00
    in a Macadamia Crust wth Whipped Cream
  • Chocolate Chi-Chi –   $7.00
    A Chocolate Shell filled with White & Dark Chocolate
    Mousses served with Raspberry Sauce
  • Rustic Apple Tart - $7.00
    with Caramel Sauce and Bourbon Ice Cream
  • Gingerbread Bread Pudding -  $7.00
    with Anne’s Salted Carmel Ice Cream
  • Chocolate Devil’s Food Cake – $7.00
    with Chocolate Sauce & Tahitian Vanilla Ice cream
  • Housemade Ice Creams & Sorbets – two scoops   $6.00
  • Ice Cream: Saffron Pistachio, Lemon Lavender,
    White Chocolate Mint, Chocolate Cinnamon Orange
  • Sorbets: Peach, Coconut-Lime,Blood Orange-Campari, Passion Fruit

Dessert Wines and Port

Michele Chiarlo “Nivole” Moscato(375)2008 $25  Glass  $5
Dolce/Far Niente(375) 2005 $84. Glass   $14
Moscato d’ Asti “Saracco”  Italia 2008 $25. bottle
Martinez N.V. Ruby Glass $6.
Warre’s  Ruby LBV 1999 Glass $8.
Warre’s “Otima” 10 year Tawny Glass $9.

Coffee, Espresso
Coffee 2.
Espresso 2.
Cappuccino, Latte, Cafe au Lait 3.25
Republic of Tea   1.50
Herbal: Mint Fields, Chamomile Lemon,
Cardamon Cinnamon, Flowering Fruit
Caffeinated: English Breakfast, Earl Grey,
Vanilla-Almond,  Apple Blossom Green Tea

OPEN NIGHTLY FROM 5:00~~Please NO SMOKING on premises ~~Reservations
520 East Ave Ketchum, Idaho  (208)726-4660  www.ketchumgrill.com
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness especially if you have certain medical conditions Oct 20 , 2010