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.

    • APPETIZERS

      Today’s Soup  cup   5     bowl  8

      House Seasonal Greens gf small   6 regular8

      Warm Almond Crusted Goat Cheese, Apple Currant Slaw, Balsamic Reduction 9

      Winter Salad of Organic Baby Lettuces, Apples, Gorgonzola, Spiced Pecans gf  small  7 regular10

      Ketchum Grill Shrimp Cakes with Red Pepper Remoulade 10

      Fruitwood Grilled Prosciutto Wrapped Prawns,Tomato Basil Salsa gf 11

      PIZZA

      Rock Shrimp, Pesto, Tomatoes and Fontina   18

      Roast Garlic, House Pancetta, Tomatoes and Gorgonzola   15

      Roasted Red Peppers, Oven Roast Tomato Sauce, Organic Spinach and Manchego Cheese   16

      “KT’s”– Tomato Sauce, Three Cheeses, House Prosciutto   16

      PASTA

      Penne w/ Chicken Thigh Meat, Tomatoes, Garlic, Pepper Flakes & Olives     14

      Fettuccine with Fresh Basil Pesto, Goat Cheese and Walnuts   16

      Herb and Feta Cheese Ravioli with Exotic Mushrooms, Sun Dried Tomatoes, Herbs and Broth  18

      Handmade Lemon Noodles with Gulf Shrimp, Lemon, Black Pepper and Light Cream    20

      Fresh Linguine with Grilled Quail, Mustard, Dried Tomatoes, Kalamata Olives and Cream   21

      ENTREES

      Hand Shaped Double R Hamburger with onion confit, house ketchup and house made bun     12

      Fontina or Gorgonzola add 2.00

      Warm Spinach Salad with Bacon and Grilled Chicken Breast gf      16

      Ketchum Grill Oven Roasted 1/2 Chicken, with Lemon, Herbs, and Pan Juices gf  19

      Ketchum Grill Meatloaf with Double R Beef, Marsala, Roast Garlic, Shiitake and Tomatoes gf 19

      Braised Lava Lake Lamb Shank with Grilled Tomato Polenta gf   23.

      Peppered Duck Breast – Fruitwood Grilled, with Mountain Huckleberries and Port gf  22

      Changing Steak of the Day – See specials or Ask Server market price 

      Slow Food of the Day.  See specials or Ask Server      market price

      Sides/Splits:    Potato/polenta gf  4.   Veggies gf  4.  Sauteed Spinach gf  6.  Split plate   3.

      Chef/Owner Scott Mason Chef de Cuisine Daniel Pastick

Dessert

  • Tahitian Vanilla Bean Creme Brulee – Rum Marinated Berries *gf  9

    Chocolate Chi-Chi  Dark Chocolate Shell ~ White & Dark Chocolate Mousses, Raspberry Sauce *gf  9

    Gingerbread Bread Pudding~Caramel Sauce & Bourbon Ice Cream  9

    Flourless Chocolate Truffle Cake ~ Chocolate Sauce &                                                          Vanilla Bean Ice Cream *gf 9

    Fresh Pineapple Upside Down Cake ~ Vanilla Bean Ice Cream  9

    Rustic Apple Tart~Caramel Sauce & Vanilla Bean Ice Cream 9

Michele Chiarlo “Nivole” Moscato(375)2008 $25  Glass  $8
Dolce/Far Niente(375) 2005 $84. Glass   $16
Martinez N.V. Ruby Glass $7
Warre’s  Ruby LBV 1999 Glass $9
Warre’s “Otima” 10 year Tawny Glass $10

Coffee, Espresso
Americano 2.5
Espresso 2.5
Cappuccino, Latte, Cafe au Lait 3.50
Republic of Tea   2.
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 Jan 2018