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Soups, chili, breading, pie crust, the rub on the prime rib. There is no freezer truck backing up to this building with somebody else's food on it.
Potatoes cut by hand in this kitchen, dropped to order and dusted cajun, with onion dip made in house. They come out hot and they do not last long on the table.
House signatureMade in this kitchen that morning. Ask what it is — it isn't the same twice in a week.
Thick, slow-simmered, and it will hold you until dinner if you let it.
A cup of whatever's on and a fresh salad. The order half this dining room makes at lunch.
Rubbed with salt, cracked pepper, garlic and rosemary the night before. Smoked low most of the following day, rested, and carved to order with au jus. One roast a night — when it's gone, it's gone.
Friday & Saturday · by reservationThe same smoked prime rib, shaved thin, piled on a bun with au jus for dipping. On the menu whenever there's a roast to shave.
Hand-cut, seasoned simply, and cooked the way you asked for it. If it comes back wrong, send it back — we'd rather fix it than hear about it later.
Hand-breaded, fried to order, country gravy over the top. Wyoming's own standard, and we take it seriously.
Off the same smoker that runs the prime rib. Bark on the outside, giving way at the bone.
Braised long and slow until it comes away from the bone with a fork. Not what you expect to find in a town of forty-five, which is rather the point.
Made from scratch, rich, and generous. A cold-night order.
Cooked simply and not fussed with. The table's answer to a room full of beef.
Hand-breaded here, fried to order, crisp all the way around.
For the one at the table who didn't come for steak. Nobody has to eat a side salad for dinner.
Cooked on the flat top, dressed the way you want them, and big enough that nobody leaves hungry.
Including the prime rib sandwich when there's a roast on. Ask what came off the smoker.
Cut here, not out of a bag, and big enough to be lunch on their own.
Written on the board most days. It's usually the thing the kitchen is most excited about.
Coconut, buttermilk, pecans and a little rum, from a recipe that belongs to this family. There is a finite amount of it on any given night and regulars know to claim a slice early.
House signatureWhatever came out of the oven that morning. Ask, and ask early.
Mixed here, not poured out of a bottle of somebody else's mix. Order one before you look at the menu.
House signatureCold, and a fair pour. Bottles and cans behind the bar too.
A short, sensible list. Nothing here is trying to be clever.
Brandings, weddings, funerals, company dinners, anniversaries. The same kitchen and the same smoker, moved to wherever you're feeding people. Call and tell us the headcount and the date.
Call (307) 532-3442For a party small enough to fit, you're welcome to have it here. Ask about taking the dining room on a quiet night.
One roast a night. Tell us when you're coming and we'll set a cut aside.