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B. Restaurant and Bar

(Now Closed)

American Restaurant$$$$

Ketchum

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B. Restaurant and Bar

12 Photos

Dinner 6Bar 2

Dinner

Appetizers

Kristina's Fresh Swedish Meatballs

14.00

Lobster & Avocado Bomb

16.00

With crispy wonton & an orange chili dressing

Lettuce Wraps

13.00

With soy plum wine, leek ginger sauce on chilled iceberg lettuce with minced organic chicken

Coconut Shrimp

16.00

With a sweet mango chili sauce

Thai Vegetarian Fried Spring Rolls

12.00

Made fresh daily - with glass noodles & a lime chili sauce

Firecracker Shrimps Fried

16.00

With a pineapple vanilla bean dressing

Wild Salmon Tartar

13.00

With Dijon mustard, radish, lemon caper & extra virgin olive oil

Ahi Tuna Poke

18.00

Thai style on crispy wontons

Salads

Radicchoi Arugula baby Spinach lettuce

11.00

With balsamic dressing & shaved Parmigiano-Reggiano

B. House Salad

9.00

With red leaf lettuce, avocado & bacon served with a buttermilk ranch dressing

Blackened Goat Cheese Salad

13.00

On a bed of spring mixed greens with a walnut vinaigrette

Caesar Salad

9.00

With shaved Parmiagiano-Reggiano

Roasted Beet Salad

15.00

With spring greens & goat cheese with a lemon olive oil vinaigrette

Assorted Field Greens

12.00

With Belgian endive & an orange miso dressing

Main Dishes

Sauteed Jumbo Scallops

26.00

Red curry risotto, eggplant & tomato confit

Grilled Swordfish

Corn, leeks & asparagus served with seafood ravioli & a sundried tomato cream sauce

Oven Roasted Chicken

An 8oz breast with bacon, shallots, carrots & thyme served in a rosemary sauce

Grilled Ahi Tuna

On work-fried vegetables, avocado & sesame relish, in a Japanese panzo sauce with crispy ginger

Tandoori Prawns

Indian scented basmati rice & mango chutney in a red bell pepper sauce with a light coconut cream

Oven Roasted Chilean Sea Bass

& Heirloom tomato herb salad with a citrus beurre blanc sauce

Oven Roasted Wild Salmon

On a bed of wild mushroom risotto with a raspberry beurre blanc sauce

Seafood Risotto

With scallops, shrimp, halibut, salmon, & Thai basil drizzled with white truffle oil & grated Parmigiano-Reggiano

Main Dishes: The Grill

All meats are provided by Brandt Beef and are corn fed, all natural.

8 oz. Grilled All Natural Filet Mignon

30.00

With red wine, lentils, smoked bacon, snap peas & cauliflower

8 oz. Grilled Natural New York Sirloin Steak

29.00

With crumbled bleu cheese, croquet potatoes with a black peppercorn sauce

8 oz. All Natural Bee Burger

18.00

With grilled onions, aged white cheddar & applewood smoked bacon on a big wood bread challah bun

Roasted Colorado Rack of Lamb Chops

32.00

Herb crusted with polenta, ratatouille & garlic in a mint sauce

8 oz. Grilled All Natural Rib Eye Steak

29.00

With au gratin potatoes, red onion marmalade & a port wine thyme sauce

8 oz. Marinated Beef Tenderloin

30.00

With a chili sambal hoisin served on a Thai rice cake with citrus jus

Main Dishes: The Wok

Curry of Your Choice

Green, red or panang, with bamboo shoots, eggplant, tomatoes, onions, green beans & Fresh Thai basil

Asian Marinated Short Ribs

29.00

With soy, garlic, onions, ginger with wok fried noodles & baby bok choy

Indian Chicken Tikka Masala

26.00

With jasmine Thai rice

Kung Pao

With onions, garlic, bell peppers & cashew tossed in a light soy sauce

Crispy Grouper Filet

28.00

Deep fried with a Thai ginger sauce, crispy Thai basil & Thai rice

Bar

Tails

B. Cooler

12.00

Three olives pomegranate vodka, Pama pomegranate liqueur and a splash of fresh orange juice strained into a large tumbler over ice, topped with a splash of ginger beer and finished with a wedge of lime.

B. Gem

12.00

Kettle one citrus vodka, St. Germaine elderflower liqueur and fresh grapefruit juice shaken and strained into a chilled cocktail glass and topped off with prosecco. Garnished with a lemon twist.

B. 80's

13.00

The fun and famous "Scorpion Bowl", reinvented. A chilled combination of goslings rum, Hendricks gin, kettle one and fresh juices mixed and served in a tumbler with a flaming strawberry

B. 007

12.00

Bombay sapphire, kettle one and lillet shaken, not stirred, served up and garnished with a lemon twist. A tribute to the vesper.

B. Nutty

12.00

Balley's Irish cream, Frangelico and our organic peerless coffee under a layer of whipped cream

B. Irish

8.00

Jamerson irish whiskey and a cube of sugar served with organic coffee and whipped cream

B. Rita

12.00

Avion silver tequila, fresh lime and lemon juice, shaken with simple syrup and served in a large salted rimmed tumbler.

B. Side

12.00

Brandy, domaine de canton, and grand marnier with fresh lemon juice, shaken and served up in a sugar rimmed martini glass, garnished with a lemon twist. A ginger sidecar

B. Peralta

12.00

Old overholt rye whiskey, cynar, yellow chartreuse and fresh grapefruit juice shaken and strained into a chilled martini glass. A bitter classic

B. Warm

8.00

Maker's Mark, fresh honey, and hot water with a slice of lemon

B. Sweet

11.00

Ice 101 proof peppermint schnaps and Mexican not chocolate topped with whipped cream and cherry

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B. Restaurant and Bar

Dinner

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