Stuffed Mushrooms
mushroom caps baked with a crab, cream cheese and courvoisier stuffing
santa fe duck cakes
Pekin duck, red pepper, and onion combined with southwestern herbs and spices, rolled in bread crumbs and sautéed until golden brown, served with chipotle mayonnaise
grilled wasabi elk filet
Elk tenderloin marinated with a spicy garlic and herb Asian marinade, grilled rare, served sliced over seaweed salad and finished with wasabi vinaigrette
baked brie en croute
French brie wrapped in flaky puff pastry and baked until golden brown, served with raspberry sauce and huckleberries
roast rack of lamb
New Zealand lamb rubbed with Dijon mustard, rolled in seasoned bread crumbs and baked, served sliced with a peppercorn rosemary cream sauce and jalapeño mint sauce GF available upon request
grilled elk tenderloin
7 oz elk tenderloin, grilled to temperature, served over a wild mushroom port sauce GF
beef tenderloin au bleu
7 oz sautéed beef tenderloin medallions finished with a crab, artichoke heart and brandy bleu cheese cream sauce
truffle butter beef ribeye
14 oz beef ribeye grilled to temperature, topped with house made compound truffle butter GF
buffalo de burgo
7 oz buffalo tenderloin medallions sautéed to perfection and served with a white wine and butter garlic cream sauce GF available upon request
buffalo tenderloin with huckleberries
7 oz buffalo tenderloin grilled to temperature, served with a Montana wild huckleberry sauce GF
sauteed huckleberry scallops
5 large fresh, wild caught George’s Bank scallops sautéed to perfection in garlic butter and drizzled with a house made huckleberry and balsamic reduction GF
sesame encrusted ahi tuna
pan seared ahi tuna, served rare with jasmine rice, fresh mango cilantro salsa, seaweed salad, and house teriyaki sauce GF
lemon parsley trout
fresh Idaho rainbow trout pan seared with house recipe lemon parsley oil and finished with fresh lemon GF
salt and vinegar halibut
fresh Alaskan halibut encrusted in salt and vinegar potato chips, pan fried to perfection and served with a house made tartar sauce GF
chicken frangelico
Red Bird Farms chicken breast encrusted with hazelnuts, sautéed and topped with a Frangelico mandarin orange sauce
lobster and shrimp scampi
lobster claw meat and shrimp sauteed and served in a house made scampi sauce of white wine, cream, garlic, lemon, and herbs over linguini (GF Pasta upon request)
roasted squash ratatouille
generous layered serving of seasonal squashes in our take on a classic French dish, served with basil oiled baguette V, GF
If you’re curious about what makes dining in Jackson feel special, The Blue Lion Menu is a good place to start. Tucked away at 160 N Millward St, Jackson, WY 83001, this cozy spot has a way of blending mountain comfort with a touch of elegance. As soon as you glance over the offerings, you’ll notice it’s not trying too hard - it simply focuses on flavor.
The menu leans into hearty, satisfying dishes that feel perfect after a day exploring Wyoming’s wide-open spaces. Think tender meats cooked just right, fresh seafood with rich, balanced sauces, and seasonal vegetables that actually taste like they were picked with care. There’s a warmth to the selections, from comforting starters to desserts that feel indulgent without being over the top. Altogether, it reads like a thoughtful collection of favorites, the kind of meal you settle into and genuinely enjoy, course after course.