Skip to content
The Narrows Steakhouse Logo

208.630.0203


BOOK A TABLE

  • food    |
  • wine    |
  • contact
  • food    |
  • wine    |
  • contact
foodadmin2025-05-14T20:28:31+00:00
  • Dinner

  • Dessert

  • Drinks

  • Kids

  • Dinner

Soup
LOBSTER BISQUE  21
Butter Poached Lobster / Creme Fraiche / Smoked Paprika

FRENCH ONION  14
Cognac / Sourdough Crostini / Gruyere Cheese


Salads
NARROWS CAESAR  14
Baby Red Romaine / Parmesan Croutons / Shaved Parmesan / Anchovies

WEDGE SALAD  15
Baby Iceberg / Point Reyes Blue Cheese / Candied Bacon / Cucumber
Heirloom Tomato / Buttermilk Dill Ranch

BURATTA & TOMATO  21
Heirloom Cherry Tomato / Beefsteak Tomato / Lava Salt
Pickled Shallot / Lemon Basil / Balsamic Reduction / Buratta


Appetizer

HALF DOZEN OYSTERS (MARKET PRICE)
Lemon / Pink Peppercorn Mignonette

JUMBO SHRIMP COCKTAILS  24
Pickled Mustard Seed / Roasted Tomatillo Cocktail Sauce / Horseradish

SPICY HAMACHI POKE TOWER  24
Wakame / Taro Chips / Pickled Beech
Mushrooms / Wasabi Creme

PEPPER JELLY GLAZED PORK BELLY  18
Smoked Goat Cheese Grits / Charred Apple & Tomatillo Relish

AHI TUNA TARTARE  22
Onion Ash Aguachile / Citrus / Avocado / Mustard Seeds / Cilantro

FIRECRACKER SHIMP & SCALLOP  24
Sambal / Lime / Chardonnay / Butter / Garlic / Ciabatta


Steaks & Chops

CUT IN-HOUSE

DOUBLE “R” RANCH TENDERLOIN – 8 oz.  56
DOUBLE “R” RANCH PRIME RIBEYE – 16 oz. 82
DRY AGED BISON RIBEYE – 18 oz.  95
RACK OF LAMB – 12 oz.   61
TOMAHAWK PRIME RIBEYE – 40 oz. 172

WAGYU SELECTIONS
SNAKE RIVER FARM WAGYU NEW YORK STRIP – 16 oz.  89
A5 JAPANESE WAGYU RIBEYE – 8 oz.  145
SNAKE RIVER FARMFLAT IRON – 10 oz.  48

– – ADD UMAMI BUTTER POACHED JUMBO SHRIMP    24
– – ADD CRAB OSCAR  32
– – ADD SEARED DIVER SCALLOPS  29
– – ADD LOBSTER TAIL  48

SAUCES
ALEPPO LEMON BÉARNAISE 
BLACK PEPPER LOVE
CAROLINA TRUFFLE BBQ
M-1 STEAK SAUCE
CHIMICHURRI
NAGANO CREAM

HOUSE COMPOUND BUTTERS
BLUE CHEESE & CHIVE  2
ROASTED GARLIC & TRUFFLE  2


Entrees

NARROWS SIGNATURES


SURF & TURF  69
4 0z. Filet / Jumbo Shrimp / Garlic Mashed Potatoes
Asparagus / Baby Carrots

PAN SEARED HALIBUT  56
Grilled Artichoke / Wilted Spinach / Castelvetrano Olives
Fingerling Potatoes / Dill Gremolata / Lemon Beurre Blanc

WAGYU SHORT RIB RAVIOLI TALLARINES VERDE  56
Buratta Ravioli / Walnut / Oven-Dried Tomato / Wilted Spinach
Manchego

SEARED DIVER SCALLOPS   54
Preserved Garlic Pesto / Basque Chorizo
Rainbow Cauliflower / Smoked Paprika Oil

PAN ROASTED DUCK BREAST “OLD FASHIONED”  52
Whipped Parsnips / Asparagus Spears / Roasted Beets
Candied Orange Bourbon Cherry Jus

ROASTED POTATO GNOCCHI  28
Roasted Summer Vegetables / Shaved Manchego
Walnut Pesto Cream


Sides

SMOKED GOUDA MAC & CHEESE  16
LOADED GARLIC MASHED YUKON POTATOES  16
WILD FORAGED MUSHROOMS  16
LOBSTER MASHED POTATO  16
CHAR-GRILLED ASPARAGUS  16
CRISPY BRUSSEL SPROUTS  16

  • Dessert

Dessert

CARROT CAKE CHEESECAKE  14
Caramelized Pecan / Orange Coulis / Candied Carrots

CLASSIC MADAGASCAR CRÈME BRÛLÉE   13
Fresh Berries / Sweet Gauffrette

HUCKLEBERRY BAKED ALASKA  16
Vanilla Sponge / Swiss Meringue / Huckleberry Coulis

SORBET & BERRIES  14
Ask your server for today’s house-made flavor.

  • Drinks

Cocktails
OLE FASHIONED 14
Knob Creek 9 YR Bourbon / Orange Bitters / Clove Syrup / Orange Peel / NW Cherry

NEGRONI 13
Dry Fly Gin / Carpano Antica Vermouth / Campari Bitters / Candied Orange Peel

HUCKELTINI 14
44 North Potato Vodka / Cointreau / Huckleberry / Lime

RASPBERRY LEMON DROP 13
Absolut Citron / Chambord / Lemon Syrup

ESCAPE (The Piña Colada Drink) 13
Aged White Rums / Pineapple Juice / Lime Juice / Coconut Syrup

SWEDISH PALOMA 10
Absolut Grapefruit / Ruby Red Grapefruit / Fresh Lime / Soda H2O & Sugar Rim

THE PENNANT 12
SipSmith Sloe Gin + Antica Vermouth / Apricot Liqueur / Fresh Lemon

BOURBON SOUR 14
Eagle Rare Bourbon / Lemon Syrup / Egg White / Orange Bitters

MEZCAL MARGARITA 14
Olmeca Altos Plata / Vida Mezcal / Grand Marnier / Agave Nectar / Lime / Pink Salt

THE LODGE MULE 11
Absolut Lime / Lime Juice / Bitters / Ginger Beer

PAIGE-ANT MATERIAL 10
Hangar One Rosé Vodka + Blackberry White Claw / Fresh Lemon / Muddled Blackberries

THE SUMMER PEACH 11
Bird Dog Peach / Tazo Black Tea & Brown Sugar Syrup / Fresh Lemon

RASPBERRY GIMLET 10
Stoli Razberi / Fresh Lime / Shaken Ripe Raspberries
Cold Beverages

OFF THE HANDLE 8

WESTERN COLLECTIVE BREWERY
Haze Light Pale Ale: Garden City, Idaho
Aromas of Pineapple, Citrus and Tropical Fruit
With A Subtle Earthiness. A Mid-Weight Beer.
ABV: 5.7%

DOGFISH HEAD
60 Minute IPA: Milton, Delaware
A Powerful but Balanced East Coast IPA
With Lots of Citrusy Hop Character
ABV: 6.0%

ROGUE ALES
Dead Guy Ale: Bend, Oregon
Deep Honey in Color With Malty Aroma, Rich Hearty
Flavor & A Well Balanced Finish
ABV: 6.8%

FIRESTONE WALKER BREWING CO.
Firestone Lager: Paso Robles, California
A Crisp Dry Base With A Soft Mouthfeel. While Noble
German Hops Provide Just A Whisper of Bitterness
ABV: 4.5%

LEFT HAND BREWING
Milk Stout: Longmont Colorado
Milk Sugar In Your Stout Is Like Cream In Your Coffee,
Dark And Delicious
ABV: 6.0%

BY THE BOTTLE 6

Fresh Squeeze IPA / Blue Moon / Black Butte Stout / Heineken / Stella Artois / Corona / Anchor Steam / Coors Light / Sierra Nevada Pale Ale / Bud Light

NON-ALCOHOLIC

Pepsi / Diet Pepsi / Sierra Mist / Root Beer / Dr. Pepper / Mountain Dew / Ginger Ale / Tonic 3
Pellegrino Water 5
Starkey Spring Water 5
Henry Weinhard’s Root Beer / Black Cherry Soda / Vanilla Cream Soda / Orange Cream 5


Wine by the glass

CHAMPAGNE & SPARKLING WINES

NV Moet ‘Imperial – Champagne – Champagne, France 18
NV J ‘Cuvee 20 – Sparkling – Sonoma, CA 15
NV Zonin – Prosecco – Veneto, Italy 9
’19 Elio Perrona  – Moscato ‘D Asti – Piedmont, Italy 10

WHITES & ROSÉ

’18 Cinder – Rosé of Cinsault – Snake River Valley, ID 13
’17 Cinder – Viognier – Snake River Valley, ID 10
’16 Koenig – Dry Riesling, Snake River Valley, ID 11
’18 Cloudy Bay – Sauvignon Blanc – Marlborough, New Zealand 14
’14 Bethel Heights – Chardonnay – Eola-Amity Hills, OR 16
’17 Duckhorn – Chardonnay – Napa Valley, CA 14
’17 J Vineyards – Pinot Gris – CA 11
’17 Pascal Javier ‘Loir Blanc’ – Chenin Blanc – Loire, France 10

REDS

’16 Evesham Wood – Pinot Noir – Eola-Amity Hills, OR 14
’17 Belle Glos ‘Clark & Telephone’ – Pinot Noir – Russian River, CA 19
’16 Emmolo – Merlot – Napa Valley, CA 14
’16 Charles and Charles – Cabernet Blend – Columbia Valley, WA 10
’17 Orin Swift 8 Years in the Desert – Zin Blend – CA 20
’17 Cinder – Syrah – Snake River Valley, ID 12
’16 Turley ‘Juvenile’ – Zinfandel – Paso Robles, CA 14
’14 Result of the Crush – Zinfandel – Walla Walla Valley, WA 13
’17 Red Schooner – Malbec – Red Wine of the World 13
’16 Felsina Berardenga – Chianti Classico – Tuscany, Italy 12
’12 Lan Reserva – Temranillo – Rioja, Spain 12
’15 Canvasback by Duckhorn – Cabernet Sauvignon – Red Mountain, WA 14
’17 Caymus – Cabernet Sauvignon – Napa Valley, CA 21
’16 Pine Ridge – Cabernet Sauvignon – Napa, CA 16
’14 Domain de Chinon ‘Les  Pensees de Pallus’ – Cabernet Franc – Loire, Franch  13


 

  • Kids

Kids Menu

MACARONI AND CHEESE  8
Prosciutto / Chives

GREEN SALAD  5
Tomato / Cucumber


KID’S FILET OF BEEF 4oz.  17
Mashed Potatoes/ Carrots

SEARED SALMON 18
Mashed Potatoes / Carrots

GRILLED CHICKEN BREAST  13
Mashed Potatoes / Carrots

GRILLED CHEESE SANDWICH  8
Fries


ICE CREAM SUNDAE  12
House-Made Vanilla Ice Cream / Whipped Cream / Warm Brownie Bits
Chocolate Sauce / Cherry / Sprinkles

CHOCOLATE CHIP COOKIES  12
Five Cookies / Baked to Order

© 2025 Shore Lodge  |  501 West Lake Street  |  McCall, Idaho 83638

Page load link
Go to Top