High Noon Favorites

10 Entrée Minimum – Please allow 24 hours for preparation


Minimum of 5 each

All burgers are served on Brioche Buns. Served with Homemade Dessert and your choice of Boulder Chips, Green Chili Coleslaw, or Smokehouse Beans. Gluten Free Buns Available Upon Request.


Mountain Buffalo

Bison Burger with Wild Boar Bacon, Farmstead Cheddar, and Smoked Tomato Mayo

Go Buffs

Bison Burger with Green Chiles, Smoked Cheddar, and Cilantro Lime Mayo


Grass Fed Burger with Wild Boar Bacon, Smoked Peanut Butter, and Bananas. Topped with a Hard Egg


Wild Boar Burger with Kurobuta Bacon, Moonshine White BBQ Sauce, and Tobacco Onion Rings

Little Red Rooster Chicken Burger

Red Bird Chicken Burger with Chipotle Cheddar, Grilled Tomatoes, and Lettuce. Topped with Golden Tomato and Bacon Jam.

Shanghai Rooster Chicken Burger

Red Bird Chicken Burger with Cilantro Lemongrass Coleslaw. Topped with Sweet Chile Mayo and Pickled Jicama

Cold Stream Salmon

Wild Salmon Burger with Grilled Tomatoes, Spicy Cucumbers, Spinach, and Arugula; Topped with a Goat Cheese Spread

Sante Fe Salmon

Wild Salmon Burger with Green Chile Coleslaw, Grilled Tomato, and Arugula. Topped with Passilla and Cilantro Mayo

Super Turkey

Red Bird Turkey Burger with Lime Avocado Aioli, Jalapeno Bacon, Smoked Tomato Mayo, and Arugula

Black Bean Veggie Burger V

Housemade Black Bean Burger with Grilled Pueblo Chiles, Lettuce, and Tomato; Served with a Lime and Cilantro Veganaise. Option to Serve on a Lettuce Wrap

Smoked Portabella V

Ember Roasted Red Onions and Peppers with Pepita Pesto and Buffalo Mozzarella

All Sandwiches Served with your Choice of Two Sides – Minimum of 5 Each


Grandma’s Cold Fridge Sandwiches

Rosemary Ham

with Granny Smith Apple Butter and Farmstead Cheddar Cheese; Served on Rudi’s Organic Sourdough Bread

Sliced Pork Loin

with a Cranberry Sage Aioli and Tillamook Cheddar Cheese;Served on Rudi’s Organic Sourdough Bread

Grilled Veggies

Assorted Grilled Veggies Paired with Basil Lemon Hummus, Spinach, and Roasted Red Pepper; Served on a Spinach Wrap

Roasted Lamb

Oven Roasted Lamb Topped with Arugula, Sliced Cucumber, and a Cilantro Aioli; Served on Black Rye Bread

Old School (BLT)

Tender Belly Bacon, Red Lead Lettuce, and Tomato. Topped with Smoked Tomato Mayo; Served on Rudi’s Organic Mountain Wheat

Meatloaf Club

Local Bison and Grass Fed Beef Meatloaf. Layered with Wild Boar Bacon, Lettuce, and Tomato;Served on Rudi’s Organic Mountain Wheat

Gold Rush

Chargrilled Red Bird Chicken and Wild Board Bacon, Topped with Avocado Lime Mayo, Lettuce and Tomato; Served on Rudi’s Oatmeal Wheat Bread

Goa Bird

Curry Rubbed Red Bird Chicken made into a delicious Salad with Cashews, Mandarin Oranges, Lettuce, and Tomato;Served on a Brioche Bun

Stellar Jay

Thinly Sliced Smoked Turkey with Farmstead White Cheddar, Wild Boar Bacon, and Smoked Tomato Aioli; Served on Rudi’s Sourdough Bread

Rojo Pajaro

Thinly Sliced Salsalito Turkey with Passila Chile Aioli, Chipotle Cheddar, Lettuce, and Tomato; Served on a Torta Roll


Hearty Home Style Sandwiches

Mountain Cubano

Herb Roasted Wild Boar and Heritage Smoked Ham Topped with Bread and Butter Pickles and Beer Mustard; Served on Torta Bread

Carolina Pulled Pork

Slow Roasted Pulled Pork Loin with our Signature Palisade Peach BBQ and Hatch Green Chile Coleslaw; Served on Brioche Bread

Bayou Grilled Pork Loin

Hand Tenderized Heritage Pork Loin Dusted with a Cajun Blend of Spices. Topped with Spicy Olive Tapenade, Grilled Tomatoes, and Arugula; Served on Brioche Bread

Wild Boar Grinder

Ground Wild Boar Layered with Arrabiata Sauce, Farmstead Cheddar, and Grilled Onions and Peppers; Served on a Torta Bread

Mountain Man Brisket

Beer Braised Brisket with Caramelized Onions and Farmstead Cheddar; Served on Rudi’s Organic Sourdough Bread

Rowdy Red Bird

Rowdy Mermaid Marinated Chicken Breast with Avocado Pasilla Mayo, Wild Boar Bacon, and Heirloom Tomatoes; Served on a Brioche Bun

Haystack Italian Chicken

Limoncello and Oregano Marinated Red Bird Chicken Layered with Smoked Tomato and Bacon Mousse, Roasted Eggplant, Sliced Heirloom Tomatoes, and Arugula; Served on Torta Bread


Vegetarian Sandwiches

Vegetarian Sandwiches can be Made Vegan Upon Request

Seitan Sloppy Joes V

Locally Made Seitan Cooked in a Rich Tomato Sauce. Topped with Maui Onions and Spices; Served on Rudi’s What Buns

Vegan Rueben V

Locally Made Seitan Corned Beef with Apple Sauerkraut and Swiss Style Rice Cheese. Drizzled with House Made Vegan Thousand Island Dressing; Served on Rudi’s Ancient Grain Bread

Tuscan Tempeh V

Italian Herb Marinated Tempeh with Oven Roasted Tomatoes, Rice Mozzarella Cheese, and Sautéed Peppers and Onion; Served on Torta Bread

BBQ Eggplant V

Dried, Rubbed and Roasted Eggplant Paired with Sautéed Cabbage and Carrots. Tossed in Sweet and Tangy BBQ sauce; Served on Rudi’s Wheat Bread

Minimum 10 Servings of Each

All Salads are served with Freshly Baked Bread and Dessert

Add Grilled Salmon to any Salad

Add Steak to Any Salad


Old Reliable GF

Mixed Greens, Shredded Carrots, Tomato, and Cucumber. Served Grilled Chicken or Smoked Turkey

Dressing: Green Goddess Dressing or Peach Chipotle Vinaigrette

Classic GF

Spinach and Arugula with Golden Beets, Sunflower Seeds, Hard Boiled Egg, and Goat Cheese. Served with Grilled Chicken or Smoked Turkey

Dressing: Champagne Vinaigrette or Country Dijon Dressing

Power Greens V GF

Kale, Arugula, Chard, and Spinach Topped with Grilled Green Beans, Heirloom Tomatoes, and Cucumbers. Served with Grilled Tofu or Crumbles House Made Seitan

Dressing: Oil and Vinegar or White Balsamic Vinaigrette

Steakhouse Spinach GF

Crumbled Wild Boar Bacon, Diced Eggs, Early Spring Peas, and Sunflower Seeds. Served with Grilled Chicken or Smoked Turkey

Dressing: Poppy Seed Dressing or Warm Bacon Dressing

All Hail Caesar

Romaine and Arugula Blend with Parmesan, Reggiano Black Pepper, Homemade Croutons, and Heirloom Tomatoes. Served with Grilled or Blackened Chicken.

Dressing: House Made Caesar Dressing

Soup, Salad, & Sandwich Combo

Minimum 10 Servings of Each

Soup with your choice of a ½ Salad or ½ Grandma’s Fridge Sandwich

Chicken Tortilla GF

Red Bird Chicken, Smoked Tomatoes, Roasted Corn, Black Beans, and Assorted Chili’s

Tomato and Coconut Curry V GF

Fire Roasted Tomatoes with Vegetables, Coconut Milk, and Middle Eastern Spices

Old Fashion Barley and Beef

Grass Fed Beef with Ancient Grains, Barley, and Assorted Vegetables in a Hearty Beef and Rosemary Broth

Corn Chowder

A Cream Based Soup Made with Local Bacon, Corn, and Potatoes

Bison Chili GF

Slightly Sweet and a Little Spicy. Rancher Style Chili Made with Ground Bison and Local Peppers

Served with Crackling Corn Bread

White Chili GF

Wild Boar Mixed with Pueblo Chiles and Cannelli beans made into this delicious southwestern classic; Served with Crackling Corn Bread

Italian Tuscano GF

Italian Style Soup made with Russet Potatoes, Kale, and Wild Boar Italian Sausage


Soup, Salad, & Sandwich Combo

Minimum 10 Servings of Each

Soup with your choice of a ½ Salad or ½ Grandma’s Fridge Sandwich

Build Your Own Red Bird Chicken

Minimum order of 10 Each

Bone-In or Boneless Chicken Breast Cooked to Order (Step 1), Served you’re your Choice of Sauce (Step 2), and Two Sides (Step 3)


Step 1. How would you like it cooked?

Grilled, Pan Seared, or Oven Roasted


Step 2. Choose Your Sauce:

Rustic Pomadora GF – Chunky Italian Red Sauce with Fresh Herbs and Garlic

Smoked Tomato Gravy GF – A Southern Favorite with a Sweet Smoky Finish

Hazel Dell Mushroom Ragu GF – Blend of Mushrooms Sautéed with Onions, Garlic, & Herbs

Carbonara – Cream Sauce with Bacon, Onions, Garlic, and Blue Cheese

Natural Au-Jus GF – with Petite Diced Mirepoix

Step 3. Choose Your Sides

Roasted Yukon Gold Potatoes,
Sweet Potato Hash
Carolina Gold Rice Pilaf
Green Chili Roasted Potatoes
Roasted Beet Medley

Grilled Seasonal Veggies
Roasted Brussel Sprouts
Sautéed greens
Charred Corn Succotash
Country Style Green Beans with Kurobuta Bacon
Bouracho Beans
Anasazi Ham and Beans
Beer Braised Greens
Charred Carrot
Grilled Sweet Corn and Pueblo Chiles


Pappardelle’s Amazing Potato Pillows

Served with Old Reliable Salad and Artisan Breads


Limoncello Roasted Chicken, Caramelized Onion, and Green Peas. Topped with a Natural Au Jus and Grated Parmesan Cheese

Sweet Potato

Jack-a-Lope Sausage with Hazel Dell Mushroom Ragout and Charred Tomatoes in a Rosemary Cream Sauce


Red Bird Oven Roasted Chicken with Grilled Zucchini, Tomato Concasse, and Haystack Goat Cheese. Served in a Natural Vegetable Reduction.


Slow Braised Brisket with Grilled Tomatoes and Smoked Hazel Dell Mushrooms in a Spinach Cream Sauce

Rooster Comb Pasta Served with Old Reliable Salad and Fresh Bread

Jalapeno Bacon Mac and Cheese

Rich, Smoky, and a Little Spicy Macaroni using Pappardelle’s pasta tossed with Parmesan Bread Crumbs

Sicilian Pasta

Rooster Combs Paired with Oven Roasted Red Bird Chicken and Charred Tomatoes, Spinach, and Pine-Nuts. Topped with Haystack Mountain Goat Cheese

Oh My Meatball

Bacon and Smoked Tomato Arrabitta Sauce with Bison Meatballs. Tossed with Grilled Squash, Zucchini, and Sliced Plum Olives. Topped with Shaved Parmesan-Reggianno

Harvest Time Veggie Pasta

Grilled Veggies with Smoked Hazel Dell Mushrooms. Tossed with a Toasted Pepita and Basil Pesto and Topped with Shaved Ossu Iraty Cheese

Cold Sides

Boulder Canyon Chips V GF
olive oil, BBQ, black pepper

Garden Pasta Salad V

Grilled Veggie Orzo V

Tri-Color Potato Salad GF

Tomato and Bread Salad V

Quinoa Salad GF VG

Green Chile Coleslaw GF

Kirby Cucumber Salad VG GF Pueblo Chili Mac Salad V


Hot Sides

Bouracho Beans

Cast Iron Baked Beans GF

Southwestern Succotash V GF

Green Chile Hash V GF

Herb Farro V

Sweet Potato/Bacon Hash GF

Green Chile Gratin GF

Jalapeno Bacon Mac & Cheese