Everything here is made here

The hand‑cut cajun potato chips this kitchen is known for, dropped to order, with smoked onion dip. They come out hot and they do not last long on the table.

Crispy fried, tossed in Papa's special hot sauce, celery and carrots alongside.

Fresh green beans, battered and fried, with feta cheese and a spicy aioli.

Papa's world famous pork chili over fries, broiled cheddar on top.

Lightly battered, golden fried.

Taste the west like a true cowboy. Available as a meal.

Half a pound of ground chuck, flame broiled. Lettuce, tomato, onion and pickles on request.

Burger or chicken under Papa's pork chili, pepper jack and shredded cheese.

Half‑pound patty, 1000 Island, caramelized onions and swiss on marble rye.

Open‑faced steak with grilled onions.

Half a pound of ground chuck, grilled onions and brown gravy over marble rye.

Lightly sauced, on a brioche bun.

Marinated skinless breast, honey mustard, grilled sourdough.

Chicken, green chilies and shredded cheese.

Lightly breaded, fried, cocktail sauce.

Crispy bacon, sliced tomato, lettuce, real mayonnaise.

Marinated, dry rubbed and slow‑smoked, then lightly sauced. The fan favorite.

Hand‑battered, with garlic mashed potatoes and country gravy. Wyoming's own standard, taken seriously.

Marinated pork shank in a savory sauce over garlic mashed potatoes. Not what you expect to find in a town of forty-seven, which is rather the point.

Pan fried in coconut oil, lemon pepper. The table's answer to a room full of beef.

Served with drawn butter and lemon. The other reason people put a jacket on and drive out here.

Marinated skinless breast, straight off the flame.

Premium USDA Prime beef, marinated forty‑eight hours, then rubbed down with Dennis’s own blend of seasonings and sauce three hours before it goes on. Slow smoked and carved to order right off the smoker, with homemade rich au jus and real horseradish. One roast a night — when it’s gone, it’s gone.

Choose your potato: cheesy twice‑baked · regular baked · homemade garlic mashed with brown or white gravy · loaded baked with bacon. Dinner is completed with the nightly in‑house sauteed and seasoned vegetable and a fresh garden salad.

Local, well marbled, hand‑cut and lightly seasoned. Cooked the way you asked for it — if it comes back wrong, send it back.

Eight ounces, flame broiled to perfection. The Goshen Hole favorite.

Fried, alongside any steak.

A blend of roasted peppers, spices and smoked pork. The same chili that smothers half this menu.

A special soup each day, made in this kitchen that morning. Inquire — it isn't the same twice in a week.

Mixed greens, red onion, tomatoes, dried cranberries and croutons.

Fresh greens, cucumber, feta, tomato, red onion, crouton and cranberries.

Two crispy fried tenderloins.

Third‑pound patty, flame broiled. Additions available from the burger list.

Choice of cheddar, pepper jack or swiss.

Shredded cheddar cheese.

With chopped pecans, shredded coconut and a touch of chocolate, 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.

Delicious and homemade. Ask your server what came out of the oven — and ask early.

On its own, or on top of whatever pie is left.

Mixed here, not poured out of a bottle of somebody else's mix. Order one before you look at the menu.

A wide variety behind the bar, and it moves with the order. Dennis’s personal favorite is the Adictivo Añejo — 100% blue agave, golden amber, toasted aromas and an excellent flavor. Not the shot of tequila most people brace themselves for.

The espresso is pulled fresh in house for every one of them. No syrup, no shortcut — which is not what you expect from a bar on US‑85.

One of the largest wine selections in the area, and not by a little. Ask what's open, or have a look at the rack.

One beer on tap and a wide range in bottles and cans — domestics, imports, and Wyoming beer brewed close to home.

For the tables that got here early, and the ones celebrating something.

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.

For a party small enough to fit, you're welcome to have it here. Ask about taking the dining room on a quiet night.