Ruperts

Wine Dinners at Winter Carnival!

2012-01-14T15:12:00.000-08:00

After the huge success of our wine dinners in 2011, we are once again bringing you two fabulous chances to participate in an exclusive tasting and dinner during the 2012 McCall Winter Carnival! Don't miss these amazing dinners featuring special menus from Chef Gary Kucy with tastings from Cinder and Dunham Cellars / Sinclair Estates Vineyard - only at Rupert's at Hotel McCall!

Tuesday, January 31st Cinder Wines
Wednesday, February 1st Dunham Cellars & Sinclair Estates Vineyard

Reservations required. Please call Rupert's at 208.634.8108 today!

Italian Wine Dinner | Chef Collaborative

2012-01-07T08:59:00.001-08:00

Rupert's is excited to bring guest Chef Richard Langston from Cafe Vicino to McCall for a special Italian Wine Dinner Sunday, January 8th! Working with Rupert's Chef Gary Kucy, the two have cooked up an amazing menu and perfectly paired each of the five courses with a Vietti wine. Check out the menu to get a sneak peek of what you can expect to taste at Rupert's!

Reservations are still open, but space is limited! Call 208.634.8108 to make your reservation today!

A STRESS-FREE THANKSGIVING!

2011-10-24T10:49:00.001-07:00

Call and book your table now. We will be serving a delicious Thanksgiving feast from 1-5pm. Relax and celebrate the holiday with us this year -let Gary and the Rupert's team take care of you.

First Course

(choice of one included with entrée price)

Roasted Sweet Pepper Soup marinated fennel and toasted walnuts

Mixed Baby Lettuces tart apple, blue cheese, and cranberry vinaigrette

Roasted Beet Salad wine poached pears, greek feta cheese and red onion with a black olive vinaigrette

Entrees

Traditional Cider Glazed Roast Turkey $25 mashed potatoes, 100 layer yams, fall vegetables, sweet potato-sage dressing,cranberry sauce and roast garlic pan gravy

Slow Roasted Prime Rib of Beef $27 traditional potatoes au gratin, seasonal vegetables, au jus and creamed horseradish

Hazelnut Crusted Salmon $26 shrimp and butternut Squash risotto, spinach saute and huckleberry buerre rouge

Children 12 and under - $12

Desserts

$7 each

Traditional Homemade Pumpkin Pie maple drizzle and whipped cream

Chocolate Pot de Creme whipped cream and peanut brittle

Warm Apple Pecan Bread Pudding bourbon caramel and vanilla ice cream

FALL CLOSING

2011-10-24T10:47:00.000-07:00

Our last day before our Fall break will be this Sunday October 30th, so make sure to head in and get your Rupert’s fix before then. We’ll be having a short break to let the team re-charge their batteries after a great, busy Summer. Gary will be busy planning an exciting new seasonal menu. Rupert’s will re-open on Friday November 18th.

Art in the Courtyard | Saturday August 27th

2011-08-24T11:49:00.000-07:00

The 6th Annual Art in the Courtyard is this coming Saturday, August 27th in the Hotel McCall courtyard! The McCall Artist Connection has once again planned a fabulous showcase of local artists right out our front door! The event is open from 10:00am to 6:00pm with free admission, a raffle, and (of course!) amazing art!

Stop into Rupert's before or after the show to round out a perfect summer day in McCall!

Rupert's Wine List featured in McCall Magazine

2011-05-24T11:33:00.000-07:00

Amazing wines in McCall? That's right! And Rupert's was featured in a recent article in the Spring 2011 issue of McCall Magazine showcasing the best places in town to immerse yourself in wine culture.

Here is an excerpt from the article:
According to David Carey, McCall’s purveyors of fine wine and food aren’t competing with each other as much as with every other picturesque town with ski lifts on the mountain and beef cheeks on the menu. For all their flash, Lake Tahoe, Ketchum, and Aspen lack McCall’s unassuming appeal.

“I have one tie, for emergencies only,” Carey remarks.

He is the general manager of Rupert’s, a formal dining room that shares an address and prime view of the lake with the historic Hotel McCall. His family owns the landmark, and he has been watching the town change around it since he was 7 years old.

Carey’s vision for the restaurant also is colored by memories of endless vineyards in the Santa Cruz Mountains, with Ernest and Julio Gallo growing grapes right down the street. Then there was London, where he lived and worked for 10 years, earning his chops at five-star hotels.

“I came with bigger eyes,” Carey recalls. “We had a lot more expensive wines on the list, more from the Old World. What’s bizarre, fantastic, and ironic is that local and regional wines aren’t inexpensive. It is not about price.”

It’s about comfort. People gravitate toward the familiar, especially if they’re just beginning to taste and learn about wine. The recent dominance of Washington wineries works in their favor, and Rupert’s offers labels from hotspots such as L’Ecole No. 41 and Cayuse.

“Sometimes we open something special and offer tastes to our customers. It might be a $10 bottle or a $50 bottle. When you make the right match, it’s fantastic. Those are the connections that make it fun to be in the business,” he says. “Wine is about story.”

The story doesn’t have to be a five-course meal. Rupert’s signature chocolate lava cake is a surprisingly apt foil for a glass of Fonseca Port. Both are dense and sweet, luxuriously soft. While pairings favor contrast or kinship, Carey says there are no rules.

“Wine is substantially about food,” he explains. “Sometimes you want them to compete.”

To see the full article on all of the great wine destinations in McCall, visit Lake Fork Publishing's website to view a digital issue or pick up a copy in town!

MOTHER'S DAY BRUNCH- Sunday 8th May

2011-04-28T15:16:00.000-07:00

I know where I'll be on Mother's Day....at Rupert's with my kids enjoying Gary's wonderful Vegetarian Breakfast Crepes and a Mimosa! The restaurant was nice and busy for Easter Brunch, so don't miss out - make sure you call and make your reservations for Mother's Day now. Brunch will be served from 10am to 1pm.

We will also be open for dinner that night serving our regular menu, together with some specials Gary will be creating especially with moms in mind.

Mother's Day Brunch

Our Eggs Benedict $11.50

poached eggs on toasted english muffins with black forest ham, sliced tomato,skillet potatoes topped with hollandaise

Smoked Salmon Eggs Benedict $12.50 poached eggs on toasted english muffins with creamed spinach & smoked salmon, skillet potatoes topped with dill hollandaise

Vegetarian Breakfast Crepes $11.00 scrambled egg, roasted asparagus, mushroom, sweet peppers, & havarti cheese wrapped in chive crepes with a side of skillet potatoes & tomato – basil salsa

Corned Beef Hash & Eggs $12.00 house made corned beef & potato hash, two eggs over easy & hollandaise

Spring Pasta Seafood Carbonara $12.50 linguine tossed with bacon, sauteed prawns, lobster,green peas, & asparagus in a light parmesan cream

Rupert's Sunday Morning Roast Beef Dip $11.00 italian ciabatta roll stuffed with thinly sliced roast beef, creamy horseradish, & swiss cheese served with au jus & french fries

Brioche French Toast $9.50 smoked bacon strips, fresh strawberries, maple syrup, & toasted almonds

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Mimosa $5.00

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Children12 and under –

Grilled Cheese Sandwich with Fruit $6.00

Chicken Strips with Fries or Fruit $6.00

French Toast with Fruit $6.00

Homemade Desserts $6.50

Key Lime Pie

Cinnamon toast bread pudding

Deep Dish Flourless Belgium Chocolate Cake

PROM NIGHT - May 7th

2011-04-25T10:43:00.001-07:00

Gary is creating a special couple’s menu exclusively for McCall-Donnelly Prom attendees- come on in to Rupert’s where you are guaranteed great food, service, & views, and all at a great price. The special menu will cost $39 per couple for 3 courses and includes a tasty shared dessert for 2!

Prom Date Night Dinner

May 15 - McCall-Donnelly Prom Night

$39 per couple

First Course

Tortilla Soup with Avocado

Caesar Salad

House Salad

Entree Selections

Sesame Crusted Salmon Filet jasmine rice, gingered asparagus, & thai red curry sauce

Grilled 8 oz Sirloin Steak bacon-cheddar mashed potatoes, asparagus spear & peppercorn sauce

Mediterranean Linguine sundried tomato, spinach, & artichoke, with herbed olive oil with choice of grilled chicken or shrimp

Shared Dessert

Decadent Belgium Chocolate Mousse with coconut lace cookie

Raspberry Crumble Tart vanilla ice Cream

WE'RE BACK!

2011-04-22T16:05:00.000-07:00

We’re Back
After our short break, all the Spring Cleaning is done and we are excited to be opened back up. Pop on in this weekend and check out some of Gary’s new dishes. You should definitely check out one of my favorite specials tonight for FedEx Fish Friday- Grilled Halibut with Thai Curry Sauce- yum!

Chef’s Tasting Menu & Weekly Specials
For a great value price of just $25, you can enjoy Gary’s 3 course tasting menu every Monday night. Each week it will feature different specials for you to enjoy. The perfect way to start your week!
Thursday is Bistro Steak Night - Spice Seasoned Bistro Steak with our addictive fries, veg and bearnaise sauce to dip it all in- for only $13.
If you love seafood, then make sure to check out FedEx Fish Friday- the wonderful fresh deliveries always get Gary’s creative juices flowing.
Sunday is our Cattleman’s Pot Roast special. This might well be the best pot roast ever- meltingly delicious beef cheeks slow braised and straight from the oven with mashed potatoes, onions, gravy & vegetables. Just writing about it is getting my mouth watering- know what I’ll be eating on Sunday night!

ROYAL WEDDING CELEBRATION- Friday April 29th

2011-04-08T11:52:00.000-07:00

Buckingham Palace forgot your invite to the Royal Wedding? Don’t worry - we might be across the ocean but thought it only fitting to have our own little Rupert’s celebration for William and Kate’s wedding. We'll have the Union Jack flying! Put your fancy clothes on, come toast the newlyweds and join in the festivities. Put the date in your calendar. Cheerio!

Family Style Appetizers

Country Style Pate with Artisan Bread & Onion Marmalade

Smoked Salmon, Cucumber, Watercress Canapes

Tandoori Chicken Skewers

First Course

Mixed Baby Lettuces with English Farmhouse Cheddar, Tart Apples, Seeded Crackers & Cider Vinaigrette

Entree (Choice of One)

Baked Sole shallow poached in white wine with asparagus spears,crispy potato cakes & dill hollandaise

Roast Leg of Lamb , yorkshire pudding, roasted vegetables, mint jelly & rosemary infused pan gravy

Dessert

“Eaton Mess” traditional english custard, fruit & crunchy meringue parfait

Apricot Bakewell Tart

EASTER BRUNCH

2011-04-08T11:44:00.001-07:00

Call and make your reservations now for Easter Brunch on Sunday April 24th!

Easter Brunch

Smoked Salmon Eggs Benedict $12.50

poached eggs atop toasted english muffins with creamed spinach, smoked salmon, topped with dill hollandaise & skillet potatoes

Vegetarian Breakfast Crepe $10.50

scrambled egg, roasted asparagus, mushroom, sweet peppers, & havarti cheese wrapped in a chive crepe with a side of skillet potatoes & tomato – basil salsa

Corned Beef Hash & Eggs $12.00

house made corned beef & potato hash, two poached eggs & creamy hollandaise

Spring Pasta Shrimp Carbonara $12.00

linguine tossed with bacon, sautéed prawns, green peas, & asparagus in a light parmesan cream

Rupert’s Sunday Morning Roast Beef Dip $10.50

italian ciabatta roll stuffed with thinly sliced roast beef, creamy horseradish, & swiss cheese served with au jus & french fries

Brioche French Toast $9.50

smoked bacon strips, caramelized bananas, maple syrup, & toasted walnuts

Sunrise Salad $8.50

roasted marinated beets, orange segments, & red onions with mixed lettuces, feta crumbles & grilled pita bread

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Mimosa $5.00

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Children 12 and under

Grilled Cheese Sandwich with Fruit $6.00

Chicken Nuggets with Fries or Fruit $6.00

Toasted Egg & Cheese Sandwich with Fruit $6.00

Homemade Desserts $6.50

Key Lime Pie

Cinnamon toast bread pudding

Chocolate Mousse Cake

SPRING BREAK

2011-04-08T11:42:00.000-07:00

We will be closing for a short Spring Break – our last night will be this Sunday 10th and then we’ll reopen on Thursday 21st ,when we’ll be serving some great new Spring dishes.

Come on in this weekend to get your Rupert’s fix before the break! Gary has some delicious specials to tempt you in over the next few days.

Starting this Friday we will be serving wickedly good Dippin’ Donuts with Erika’s Drunken Dipping Sauces. Those of you who enjoyed these at our recent Wine Dinner will know that they are not to be missed!

VALENTINE'S DINNER

2011-02-05T19:42:00.000-08:00

We have the perfect way to celebrate Valentine's with your loved one this year. Come on in and let Gary and the team pamper you. We are taking reservations between 5-8pm. Places are limited so call and book your table now!

Apps to Share

Shrimp Scampi $10

½lb Singapore Crab Claws $12

Baked Brie with Chutney and Pita $9

Artichoke Asiago crostinis $6

First Course

(choice of one included with entrée price)

Coconut Spinach Soup poached chicken and thai basil

Mixed Baby Lettuces roasted pickled beets, citrus-sherry dressing, and feta crumbles

Traditional Caesar Salad

Entrees

Surf and Turf $35 grilled beef tenderloin filet with béarnaise sauce and grilled half lobster tail with smashed yukon potatoes and asparagus spears

Roasted Rack of Lamb $33 smashed yukon gold potatoes, asparagus spears, apple-mint chutney and peppercorn demi glace

Grilled New Zealand King Salmon $26 butternut squash risotto, pomegranate glaze, seasonal vegetables, and roasted sweet pepper sauce

Vegetarian Linguine $22 asparagus, roasted sweet peppers, grilled portabellos and linguine pasta tossed with a white wine saffron cream and topped with spanish manchego cheese

Desserts $6.50

Decadent Chocolate Mud Pie Tart house-made marshmallow cream

Raspberry-Hazelnut Cheesecake raspberry red wine sauce

WINEMAKER DINNERS - Tues 1st & Wed 2nd February

2011-01-13T15:34:00.000-08:00

To celebrate Winter Carnival we are holding 2 very special winemaker dinners on consecutive nights.
The first on Tuesday February 1st is a four course feast with pairings selected by the winemakers from Dunham Winery. On Wednesday February 2nd, we will be joined by the winemakers from Cinder Winery, who have chosen wines to complement a 3 course meal prepared by Chef Gary. Please see details of the menus below. Call us on 208 634 8108 to make your reservations now- places are limited and are filling up fast!

Dunham Wine Dinner
6:30pm Tuesday February 1st, 2011
$68 per person

Amuse
inspired little bites from the kitchen
Dunham Shirley Mays Chardonnay, 2009

Starter
Spiced Idaho Potato Samosa
cilantro pesto and tamarind
Dunham Lewis Vineyard Riesling, 2008

Seafood
Grilled Sea Scallops
roasted red beetroot, greens and pomegranate reduction
Dunham Trutina, 2007

Meat
Slow Roasted Idaho Elk Sirloin
truffled twice baked potato, braised winter greens, huckleberry-cab reduction
Dunham Columbia Valley Syrah, 2006

Dessert
Stacey Cakes Sweet Exploration
Dunham Lewis Vineyard Late Harvest Riesling, 2008

Cinder Wine Dinner
6:30pm Wednesday February 2nd, 2011
$45 per person

Amuse
Appetite Stimulators from the Kitchen
Cinder 2009 Viognier

Starter
Singapore Style Alaskan Crab Legs
signature pepper sauce, toasted sesame, mango-cabbage slaw
Cinder 2009 Chardonnay

Entree
Slow Braised Buffalo Short Ribs
roasted garlic mashed potatoes, honey glazed root vegetables, and
herbed braising juices
Cinder 2008 Cabernet Sauvignon/Merlot Blend

Dessert
Stacey Cakes Chocolate Treat
Cinder 2008 Syrah

Hotel McCall is offering special room rates for dinner attendees. Tell your out of town friends! It it is the perfect time to head up to McCall to enjoy the sculptures without the weekend crowds. And now there is the added incentive of our great value, special winemaker dinners! Please call the hotel on 888 800 1183 for details of rates and availability.

UPCOMING EVENTS

2010-12-10T10:05:00.000-08:00

Make sure you put the following dates in your diary. We have some wonderful dinners planned for the next few months. Details of menus to follow shortly:

Christmas Eve Dinner - Gary will be preparing some festive favorites.

New Years Eve Dinner - bring in the New Year in style.

Dunham Wine Dinner- Feb 1st - A 4 course feast with wine pairings from Dunham Winery.

Cinder Wine Dinner- Feb 2nd - Another feast with pairings from Idaho's own Cinder Winery.

SUNDAY NIGHTS ARE POT ROAST NIGHT!

2010-12-10T10:01:00.000-08:00

Sunday Night can only mean one thing- head on in for a truly amazing Pot Roast Dinner. Then finish it off with a Sticky Toffee Pudding and I guarantee it'll put you to sleep on the couch!

If you haven't tasted them yet- you are missing out!

REOPENING AFTER FALL BREAK

2010-11-18T17:22:00.000-08:00

The Fall break has been a busy one as the team have been planning some great changes for the restaurant this season. We will be opening back up this Friday 19th November and will be open for dinner Thursday through Monday from 5pm. During the Fall/Winter seasons we will not be serving lunch, but can’t wait for you to see our new dinner menu.

We’ve kept some of your favorites like Gary’s delicious Grilled Lava Lake Lamb Meatballs and as ever we’ll have our nightly Pasta Bowl, along with salads, burgers, & Fish & Chips. Some of the new seasonal creations include for appetizers “Peel & Eat” Crab – 1/2 a pound of sustainable East Coast Crab Claws served either traditionally steamed with Butter and Cocktail Sauce or Singapore Style sauteed with Peppercorn Sauce. Tasty new mains include Grilled Golden Trout served with Campfire Roasted Potatoes, Seasonal Vegetable Saute, Dijon Glaze, & Dried Apricot Chutney and Brick Pressed Chicken Breast with Creamy Winter Squash Polenta, Seasonal Vegetables, Italian Salsa Verde, & Smoky Bacon-Onion Sauce. Even the meat lovers amongst us will be tempted by Gary’s vegetarian offering- Butternut Squash soft Polenta, Braised Greens, Crispy Mushroom-Baked Tofu Roulade, with red Miso drizzle!

FALL CLOSING

2010-10-27T09:15:00.000-07:00

After a great, busy summer, we are now closed for a short break & will be reopening on Friday 19th November. Gary and the team are busy planning lots of tempting warming winter treats for you. We’ll still have lots of your favorites, together with some great new seasonal additions to the Winter Menu. (I’m lobbying for lots more of Gary’s delicious Pot Roast!). Don't forget to make your Thanksgiving and holiday party reservations now!

THANKSGIVING WITHOUT THE STRESS!

2010-10-27T09:13:00.000-07:00

It’s not too early to book your Thanksgiving Meal now. Enjoy a great meal with your family without all the hassle & hard work- come along to Rupert’s and you’ll be ensured a delicious, relaxing celebration. We will be serving from Noon until 4pm. Take a look at our tasty menu below and call 208 634 8108 to make your reservations now!

First Course
(choice of one included with entrée price)

Celery Root Soup
Caramelized winter squash & toasted pine nuts

Mixed Baby Lettuces
tart apple, blue cheese, & cranberry vinaigrette

Roasted Beet Salad
feta crumbles, crispy papadams & spiced orange vinaigrette

Entrees

Traditional Cider Glazed Roast Turkey $25
mashed potatoes, honey baked yams, fall vegetables, apple-sage dressing,
cranberry sauce & roast garlic pan gravy

Smoked Prime Rib of Beef $27
traditional potato Gratinee, seasonal vegetables,
au jus & creamed horseradish

Pan Roasted halibut $26
shrimp & butternut squash risotto, brocolini, & fennel broth

(Children 12 & under $10)

Desserts

$6.50 each

Traditional Homemade Pumpkin Pie
maple caramel & whipped cream

Bourbon Pecan Tart
whipped cream & chocolate sauce

Warm Raspberry Crumble Tart
raspberry sauce & vanilla ice cream

LIGHTS OUT DATE NIGHT

2010-10-11T13:46:00.000-07:00

Come and treat your loved one to a romantic night out at Rupert’s on Thursday 21st October- don’t miss our delicious 3 course candlelit meal for only $25 per person! (excludes tax & gratuity).

Enjoy a complimentary glass of champagne on arrival, together with your choice of Caesar or Rupert’s House Salad. We have a choice of 3 entrees- Pan Roasted Halibut served with Rock Shrimp Butternut Risotto & White Wine Fennel Broth, a Pepper Seared Beef Tenderloin, with Cast Iron Roasted Potato, Onion Hash, Seasonal Vegetables, Balsamic Demi Glace & Bearnaise, or Grilled Chicken Carbonara – Linguine with Grilled Chicken, Pancetta, & Spinach, with a Light Asiago Cream Sauce. You’ll need to save room for dessert- either devilishly good Chocolate “Blackout” Cake with Irish Cream Anglaise & Chocolate Ice Cream or Vanilla Crème Brulee with Huckleberries.

Call and book your table now!

STEAK & SEAFOOD DINNER BACK BY POPULAR DEMAND!

2010-09-19T08:22:00.000-07:00

Join us on Monday 27th September for our delicious Kobe Steak & Alaskan Crab Dinner Special. For only $29 enjoy a 3 course meal. To start choose from either our House Salad or a Caesar, followed by Surf & Turf- Alaskan Snow Crab Legs with Drawn Butter & Snake River Farms Kobe Steak with Portobello Steak Sauce, Oven Roasted Local Yukon Gold Potatoes, & Seasonal Vegetables. For Dessert we have either Chocolate Mousse or Apple Cobbler with Cinammon Ice Cream. Places are limited so don't delay- call now to reserve your table!

FALL OPENING HOURS

2010-09-08T16:42:00.000-07:00

Starting this Thursday 9th September, we will be changing to our Fall hours. We will still be offering delicious lunch & dinner Thursday through Monday. Lunch will be served 11.30am-2pm, followed by dinner at 5pm- close.

Watch out for our all new seasonal menus coming soon!

Steak & Seafood Summer Delight

2010-08-11T07:29:00.000-07:00

Join us this Monday 16th August from 5pm. We'll be serving a great dinner special - for only $30 come and enjoy a Ruperts house salad followed by Snow Crab & Kobe Flank Steak, & Strawberry Cheescake for dessert. For our kids' special we'll have Hot Dog and Fries for $5. $2 draft beer & wine specials too! To top it all off we'll have great live music from Brett Shepherd on patio. We're filling up fast- call for your spot now!

FRIDAY NIGHT IS MUSIC NIGHT!

2010-07-09T12:23:00.000-07:00

Steve Eaton is back playing live on the patio from 6-9pm tonight. Come on down!

LIVE MUSIC ON PATIO TONIGHT

2010-07-02T06:16:00.001-07:00

Tonight Brett Shepherd will be playing acoustic guitar and singing on the patio from 6-9pm. Come and enjoy a glorious summer evening - delicious food, wine, amazing views & good music - what more do you need?!

LIVE MUSIC THIS FRIDAY 25TH FROM STEVE EATON!

2010-06-22T08:11:00.000-07:00

Steve Eaton is back and will be playing this Friday from 6pm-9pm! Make sure you come along to enjoy some truly special entertainment whilst enjoying dinner this Friday. Steve is a great talent and is an Idaho native. He has written songs recorded by Art Garfunkel, The Carpenters, and Lee Greenwood and over the course of his career he has opened for Ray Charles & Carol King.
Don't miss out on what is sure to be a night of wonderful music - call and book your table now!

NEW SUMMER HOURS

2010-06-22T08:10:00.001-07:00

Now open from 11.30am until 9pm!
It's officially summertime & so we are making a slight change to our hours. We will continue to be open Thursday through Monday serving lunch and dinner, but will now open for lunch at 11.30 and then continue to stay open through the day, starting dinner service at 5pm until close. Come on in for a late lunch or a mid afternoon dessert & glass of wine on the patio!

RHONE WINE DINNER- THURSDAY 10TH JUNE

2010-06-02T19:57:00.000-07:00

Rhone Wine Dinner

Thursday 10th June
6.30pm
with 5 wine pairings
from Chamarre & Les Trois Couronnes

Only $40 per person
(excludes tax & gratuity)
Hosted by wine supplier BRJ

MENU
Family Style Appetizers

Country Style Pate with artisan bread & pinot marmalade

Lamb Chops with olive tapenade

Choux Paste Puffs with truffled egg salad

Salad Course
Mesclun of Greens
with soft ripened cheese, pickled beets, & black fig vinaigrette

Entrée
(your choice of one)
Pan Roasted Halibut
warm french lentils, provencale-cognac marinade
& tomato coulis

Grilled Fillet of Beef
potato celery root puree, ratatouille
& green peppercorn demi glace

Dessert
Spring Strawberry Chantilly
meringue cup filled with pastry cream & macerate ripe strawberries

Places are limited please call 208 634 8108 for reservations

NEW SUMMER LUNCH MENU & WEEKLY SPECIALS!

2010-05-20T15:24:00.000-07:00

In the hopes of encouraging the sun to come out and the snow to stop, we decided it was time to introduce our new summer lunch menu. We have kept some favorites (we wouldn't dare take off Gary's Ale Battered Fish and Chips!) and also have some delicious new dishes for you to enjoy. See the menu below.

We will also be introducing new weekly specials:

Thursdays Italian Turkey Panini - pesto, mozzarella, tomato & artichoke

Fridays Grilled Fish Po’Boy - grilled fresh fish, lettuce, tomato, & remoulade on a soft hoagie

Saturdays Grilled Chicken Cobb Sandwich on a toasted sourdough with egg salad, avocado, bacon & blue cheese

Sundays Trifecta Grilled Cheese sandwich swiss, cheddar, & provolone with sliced tomato on toasted sourdough

Mondays Chef’s Choice!

Summer Lunch Menu

Chef’s Soup 3.50 / 5.50

Salads

Cranberry Chicken Summer Salad mixed lettuces, grilled chicken breast, cranberry, toasted walnuts & blue cheese with cranberry dressing 9.00

Szechuan Peanut Noodle Salad thin noodles, vegetable strips, napa cabbage, & grilled chicken breast dressed in our spicy peanut dressing 9.00

Chimmichurri Shrimp & Avocado salad herb marinated grilled shrimp, avocado, cucumber , & tomato with chopped lettuces & red wine vinaigrette 9.50

Traditional Caesar Salad chopped romaine lettuce, asiago cheese, garlic croutons tossed with creamy caesar dressing 8.00

add grilled chicken breast 1.50, or (4) grilled shrimp 3.50

Sandwiches

served with summer side salad or fries, add 1.00 to substitute soup

Brick Pressed Summer Veggie grilled eggplant, tomato, artichoke, & fresh mozzarella with pesto on a ciabatta roll 9.50

Black Forest Ham and Brie Sandwich on a toasted ciabatta roll with dijonaisse, melted brie, & green apple chutney 9.50

Curried Chicken Salad Wrap roast chicken salad with tart apple , walnuts, lettuce with creamy mango curry dressing wrapped in a spinach tortilla 9.00

Hot Pastrami Sandwich pastrami, swiss, & russian coleslaw on marble rye 9.50

Mediterranean Tuna Salad white albacore tuna salad, marinated artichoke-roasted pepper salsa & spinach on a ciabatta bun 9.00

Casual Fare

Chile Verde pork Soft Tacos tender braised pork with green Chile served with soft corn tortillas, cabbage slaw, cilantro & salsa 9.50

Simple Angus Beef Burger grilled to order on a toasted bun with lettuce, tomato, onion, kosher dill slices & fries 9.50

add bacon, cheese, avocado, mushrooms, or grilled onion 1.00 each

Ale Battered “Fish & Chips” crisp beer battered halibut pieces, “those fries”, lemon & house made tartar sauce 12.00

NEW THURSDAY NIGHT SPECIAL

2010-05-11T08:57:00.000-07:00

Come on in this Thursday night - 13th May to enjoy a delicious new special. We will no longer be serving our Prime Rib special on Thursday nights, but don't miss this week's delicious Smoked Pork Spareribs with a Red Chile Orange BBQ Sauce.

MOTHER'S DAY TREAT!

2010-05-02T13:26:00.000-07:00

Give the mothers in your life a treat this Sunday and join us for a delicious Easter Brunch from 11am – 3pm on May 9th.

Smoked Salmon Eggs Benedict $11.50

poached eggs atop toasted english muffins with creamed spinach, smoked salmon & topped with tarragon hollandaise & cast iron skillet potatoes

Vegetarian Breakfast Crepes $9.50

light chive crepes filled with scrambled egg, roasted asparagus, mushroom, sweet peppers, & havarti cheese with a side of skillet potatoes & tomato – basil coulis

Steak and Eggs “Rancheros”$11.50

grilled flank steak served with scrambled eggs, corn tortillas, cheese, & black beans, served with ranchero sauce

Spring Pasta Carbonara $12.00

linguine tossed with proscuitto, grilled chicken breast, green peas, & asparagus in a light asiago cream

Rupert’s Sunday Morning Club Sandwich $9.50

toasted Evening Rise cheddar roll, ham, turkey, applewood smoked bacon, lettuce, tomato & mayo served with french fries

Homemade Lemon Ginger Brioche French Toast $9.00

smoked bacon strips, huckleberry-maple syrup, & toasted almond

Shrimp “Wedge” Salad $9.50

grilled chimmichurri prawns with a wedge of iceberg lettuce, blue cheese, grape tomatoes, & red onion

Traditional Caesar Salad $8.00

chopped romaine lettuce, parmesan cheese, garlic croutons, tossed with a creamy caesar dressing

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Mimosa $5.00

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Children12 & under

French Toast Sticks with bacon & fruit cup $6.00

Chicken Nuggets with fries or fruit $6.00

Toasted Egg & Cheese Sandwich with fruit cup $6.00

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Homemade Desserts

$6.00

Key Lime Pie

Creme Brulee

Strawberry Cheese Cake

We’ll be serving our regular dinner menu, together with some tasty specials on Sunday night from 5pm. Places are limited so call and book your table today!

WE'RE BACK!

2010-04-29T14:24:00.000-07:00

Rupert's is now reopened after our break. Come on in - we are serving lunch from 11.30am- 3.00pm and then dinner from 5pm. Open Thursday through Monday. New Spring menus coming soon!

SPRING CLOSING

2010-03-29T12:46:00.001-07:00

We will be closing for our Spring break. Our last day will be Easter Sunday and then we will be reopening on Friday 23rd April. Come on in this week and get your Rupert's fix! We are open today Monday 29th and then Thursday, Friday, Saturday, and Sunday.

Call 634 8108 for reservations. Watch this space for details of our new menu items and events coming after our break.

EASTER BRUNCH

2010-03-29T12:44:00.001-07:00

Don't miss our tasty Easter Brunch this Sunday from 11am to 3pm. We'll be serving a range of tasty brunch specials & why not treat yourself to a Mimosa to celebrate Easter too.

Please call for reservations.

Happy Easter!

WINE DINNER CANCELLATION

2010-03-22T15:49:00.000-07:00

Unfortunately we are going to have to cancel the Rhone Wine Dinner planned for this Thursday 25th March. We have had a great response and know that many of you were excited to enjoy this great value meal with interesting wine pairings. Watch this space - we'll be rescheduling in May!

Thank you.

RHONE WINE NIGHT- Thursday 25th March

2010-03-20T15:25:00.000-07:00

Rhone Wine Dinner

Thursday 25th March
6.30pm
with 5 wine pairings
from Chamarre & Les Trois Couronnes

Only $38 per person
(excludes tax & gratuity)
Hosted by wine supplier BRJ

MENU
Family Style Appetizers

Country Style Pate

with artisan bread & pinot marmalade

Lamb Chops

with olive tapenade

Choux Paste Puffs
with truffled egg salad

MONDAY IS A SPECIAL NIGHT

2010-03-10T15:29:00.000-08:00

Come on in on Mondays from 5pm and enjoy 1/2 priced draft and house beer together with some delicious appetizer specials. Our full menu will be available too!

DON'T MISS GREAT LIVE MUSIC FROM STEVE EATON THIS FRIDAY 3/12

2010-03-10T14:44:00.000-08:00

We are thrilled that Steve Eaton will be back at Rupert's and will be playing from 6pm this Friday night. Steve is a great talent and is an Idaho native. He has written songs recorded by Art Garfunkel, The Carpenters, and Lee Greenwood and over the course of his career he has opened for Ray Charles & Carol King. Call and make your reservations now!

NEW HOURS

2010-03-01T15:23:00.000-08:00

It's hard to believe but March is already here and Spring is in the air. Starting today, March 1st, we are making a slight change to our hours. We will continue to be open Thursday through Monday serving lunch and dinner, but will now close from 3-5pm.

Do come on in and join us for a tasty lunch anytime between 11.30-3pm.

Dinner starts at 5pm and our final seating is around 8pm (8.30 on Fridays and Saturdays). We have a great selection of dinner entrees and also have some casual favorites available too.

Call and make your reservations now.

STEVE EATON- playing this Friday 2/12

2010-02-08T15:49:00.000-08:00

Start your Valentine's weekend in style. Steve's music is the perfect accompaniment to dinner with your loved one. He'll be playing from 6pm this Friday night. Steve is a great talent and is an Idaho native. He has written songs recorded by Art Garfunkel, The Carpenters, and Lee Greenwood and over the course of his career he has opened for Ray Charles & Carol King.

Don't forget we have our special Valentine's dinner on Sunday 14th, but will be serving delicious Valentine's specials throughout the weekend. Tables are filling up fast so call 634 4818 to make your reservation now.

Hope to see you soon!

WINTER CARNIVAL IS HERE!

2010-01-28T18:04:00.000-08:00

Tasty New Dishes
Gary and the team are pleased to announce some new warming winter additions to our menus:

We have a new appetizer for dinner- Fire Cracker Shrimp served with a cabbage peanut slaw & plum chili sauce.
We have also changed our pork dish to a House Smoked Kurabuta Pork Loin served with apple-ginger braised red cabbage, roasted potato, & maple-mustard glaze.
For lunch you can now enjoy Santa Fe Salad- mixed lettuces tossed with black bean salsa, avocado, grilled chicken, & crisp tortillas, topped with feta cheese, & a side of red chile honey mustard dressing or Hot Pastrami Sandwich - pastrami, swiss, & Russian dressing on marble rye with coleslaw & fries.

We are the perfect spot to enjoy a meal over the next 10 days- a calm oasis right in the heart of all the carnival action. We will have some delicious carnival specials of Fresh Atlantic Salmon, Mahi Mahi, a Tuna Tartare appetizer and for lunch we’ll be serving homemade lasagna roulades with salad and garlic bread. There’ll be lots more tasty specials to sample too.

VALENTINE'S WEEKEND

2010-01-21T15:18:00.000-08:00

Treat your sweetheart this Valentine's day to a special candlelit dinner on Sunday 14th. We will be preparing the following delicious romantic meal. Tables are available from 5-9pm. Call to make your reservation now!

We will also be serving some wonderful romantic specials on Friday and Saturday nights if you want to celebrate Valentine's early.

Shared Starters

Steamed King Crab Legs ½ pound market price

drawn butter, lemon and horseradish cocktail sauce

Rare Seared Tuna Napoleon $9

sesame cabbage slaw, crispy wontons, and wasabi cream

First CoursE

(choice of one included with entrée price)

Coconut Spinach Soup

poached chicken and sweet peppers

Mixed Baby Lettuces

toasted pita with sweet pepper hummus, feta, and balsamic fig inaigrette

Traditional Caesar Salad

Entrees

Housemade Artichoke-Roasted Pepper Raviolis $26

lobster, shrimp and spinach ragout and sherry cream sauce

Surf and Turf $27

grilled beef tenderloin filet with béarnaise sauce and jumbo prawns provencale with smashed potato cake and asparagus spears

Roasted Rack of Lamb $29

mango chutney glaze, grilled asparagus, goats cheese whipped potatoes

and morel mushroom sauce

Desserts- $6

Tres Leches

with tropical fruit flambé

Chocolate Ganache Cake

with raspberry sauce & vanilla ice cream

STEVE EATON- playing this Friday 1/22

2010-01-21T15:15:00.000-08:00

Steve Eaton is back and will be playing this Friday 22nd January from 6pm! Make sure you come along to enjoy some truly special entertainment whilst enjoying dinner this Friday. Steve is a great talent and is an Idaho native. He has written songs recorded by Art Garfunkel, The Carpenters, and Lee Greenwood and over the course of his career he has opened for Ray Charles & Carol King.
Don't miss out on what is sure to be a night of wonderful music - call and book your table now!

HAPPY NEW YEAR!

2009-12-26T11:07:00.000-08:00

Call and make your reservations now to see out 2009. We will be serving the following specials and our regular dinner menu will also be available.

Soup- Roasted Sweet Potato with Smoked Duck & Apple

Entrees- Steak and Lobster "Surf & Turf" -A broiled Lobster Tail with drawn Butter & Grilled Filet of Beef with Morel Mushroom Sauce.

Seared Sea Scallop with White Truffle Whipped Potatoes, Spinach, & Champagne Butter Sauce

We also have a great selection of Champagne and wines for you to enjoy. Tables are filling up fast- call 634 8108 and make your reservation today.

HAPPY NEW YEAR!

Christmas Eve Dinner

2009-12-14T06:45:00.001-08:00

We will be serving a special festive meal from 5-9pm on Christmas Eve. Tables are filling up fast- call now for reservations!

Appetizers

Perfect plates to share

Meat and Cheese Plate $12

Sliced elk salami and prosciutto, herbed goats cheese spread, marinated olives, and lavosh crackers

Marinated Shrimp Cocktail $9

With spicy horseradish dipping sauce

First Course

(choice of one included with entrée price)

Southern Style Crab Bisque

sherry and fresh thyme

Mixed Baby Lettuces

tart apple, blue cheese and cranberry vinaigrette

Roasted Beet Salad

orange, pickled red onion, lettuces, and mustard vinaigrette

Entrees

Pan Braised Halibut $25

rock shrimp risotto, asparagus, and saffron tomato broth

Cider Glazed Smoked Pork Loin $24

chipotle sweet potato mash, pecan-green bean sauté, and cider cream

Grilled Beef Tenderloin $29

goats cheese mashed potatoes, seasonal vegetables and portabella sauce

Roast Rack of lamb $32

dijon herb crust, potato-celeryroot au gratin potatoes, seasonal vegetables, and peppercorn demi glace

Desserts

$6 each

Chocolate Lava Cake

chocolate peppermint sauce

English Toffee Cake

toffee sauce and vanilla ice cream

Raspberry-Almond Crumble

Vanilla Ice Cream and Toasted almonds

WINTER SOLSTICE SPECIALS

2009-12-14T06:41:00.000-08:00

Monday 21st December
Chef has planned some delicious appetizer specials to celebrate the Solstice. Check out Crispy firecracker shrimp with plum sauce, Braised Pork chile verde with cheese quesadilla, & Spinach and wild grains stuffed mushroom caps. There will also be great drink specials. We’ll be serving our regular dinner and casual menus too.

STEVE EATON- playing this Friday 12/18

2009-12-14T06:40:00.000-08:00

Steve Eaton is back and will be playing this Friday 18th December from 6pm! Make sure you come along to enjoy some truly special entertainment whilst enjoying dinner this Friday. Steve is a great talent and is an Idaho native. He has written songs recorded by Art Garfunkel, The Carpenters, and Lee Greenwood and over the course of his career he has opened for Ray Charles & Carol King.
Don't miss out on what is sure to be a night of wonderful music - call and book your table now!

THURSDAY NIGHT IS PRIME RIB NIGHT

2009-12-01T06:12:00.000-08:00

Many of you enjoyed Gary's delicious Slow Smoked Prime Rib this summer at the Clubhouse. Due to popular demand- Prime Rib night is back! Come along to Rupert's every Thursday night to enjoy this delicious special. Slow Smoked Prime Rib, Potatoes, Seasonal Vegetables, and a Side Salad for just $19.50. Call for reservations now.

As both Christmas and New Year's Eve fall on a Thursday, we won't be serving Prime Rib Special those nights- check out our special festive menus. Prime Rib night will be served as normal this Thursday 17th Dec and then back in the first week of 2010.

GREAT LIVE MUSIC

2009-12-01T06:03:00.001-08:00

Steve Eaton is back and will be playing this Friday 4th December from 6-9pm! Make sure you come along to enjoy some truly special entertainment whilst enjoying dinner this Friday. Steve is a great talent and is an Idaho native. He has written songs recorded by Art Garfunkel, The Carpenters, and Lee Greenwood and over the course of his career he has opened for Ray Charles & Carol King.

Make sure you head downtown this Friday to enjoy the 5th annual McCall Holiday Shopping Extravaganza, where participating stores will be open until 8pm. Rupert's is the perfect spot to head in afterwards to recover from all your shopping!

Don't miss out on what is sure to be a night of wonderful music - call and book your table now!

WE'RE OPEN!

2009-11-19T05:31:00.001-08:00

Come on in and check out our delicious new menus- now posted on our main Rupert's page. Open from 11.30 serving lunch & dinner Thursday through Monday. Hope to see you soon! Please call 634 8108 for reservations.

EXCITING NEW TEAM AND MENUS

2009-11-10T06:09:00.000-08:00

The wait is nearly over- Rupert's will be reopening on Thursday November 19th. Chef Gary Kucy will be joining Mary Clemmer in the kitchen and they are busy working on their all new menus now! Watch this space for more details coming soon. If you enjoyed dining at the Clubhouse this summer, please be sure to come on in and check out our wonderful lakeview downtown location. You'll be sure to recognise some familiar faces. We will be open for lunch and dinner Thursday through Monday. We hope to see you soon. Keep checking back- menus will be posted shortly.

HAPPY THANKSGIVING

2009-11-10T05:58:00.000-08:00

Rupert's is the perfect spot to come and celebrate Thanksgiving this year- enjoy our great views and wonderful food - with no worries about the washing up!

We will be serving our special Thanksgiving menu from 2-5pm. Places are limited and are filling up fast so please call us on 208 634 8108 to reserve your table now.

First Course

(choice of one included with entrée price)

Butternut Squash Soup

chestnut cream and smoked bacon lardons

Mixed Baby Lettuces

tart apple, blue cheese, and huckleberry-balsamic vinaigrette

Roasted Beet Salad

orange, pickled fennel, and creamy horseradish dressing

Entrees

Traditional Cider Glazed Roast Turkey $21

mashed potatoes, honey baked yams, fall vegetables, cornbread dressing,

cranberry sauce and roast garlic – sage gravy

Smoked Prime Rib of Beef $22

white cheddar-scallion twice baked potato, seasonal vegetables,

au jus and creamed horseradish

Stuffed Filet of Dover Sole $19

spinach and leek filling, wild rice pilaf and pernod buerre blanc

(Children 12 and under $9 includes Small Salad)

Desserts

$7 each

Traditional Homemade Pumpkin Pie

maple chantilly cream

Chocolate Pecan Tart

milk chocolate mousse and bourbon anglaise

Warm Raspberry Crumble Tart

sautéed apples and vanilla ice cream

Fall Closing

2009-09-09T09:08:00.000-07:00

We will be closing for our Fall break this Tuesday 15th September. Friday is your last chance to come on on and enjoy Steve Eaton's great music. He'll be playing from 6-9pm on Friday. Call to make your reservations now on 208 634 8108. Apologies, but we will be closed for dinner on Saturday because of a private function, but we are open and hope to see you on Thursday, Friday, Saturday lunch, Sunday & Monday.

Don't worry - Rupert's will be back later this year after our seasonal break. In the meantime, head out to Jug Mountain Ranch Clubhouse, our sister restaurant, to enjoy some great food, drinks, & gorgeous views.

See you soon!

Father's Day BBQ

2009-06-11T15:23:00.000-07:00

Sunday 21st June, 12-6pm
Give your Dad a break this Father’s Day and let Mary Clemmer and the team at Rupert’s take care of the BBQ. We’ll be serving Shrimp, Chicken & Beef Kebabs, Porks Ribs, Flank Steak all with corn on the cob and roasted red potatoes ($18-$24). Kids can enjoy Cheeseburgers and Hot Dogs ($8). Enjoy your tasty food on the outdoor patio and courtyard garden with it’s spectacular lake view.

Steve Eaton- back by popular demand!

2009-06-11T15:21:00.000-07:00

Don't worry if you missed your chance to enjoy Steve's music last week. He will be back performing at Rupert's (hopefully on the deck if the weather co-operates!). Book your table now & have some of Mary's tasty food whilst enjoying Steve's tunes. This Friday 12th June 6-9pm.

Live Music- Steve Eaton

2009-06-02T10:42:00.000-07:00

Come on in this Friday 5th June & enjoy great live music from Steve Eaton. He will be playing from 6-9pm. Steve is a great talent and is an Idaho native. He has written songs recorded by Art Garfunkel, The Carpenters, and Lee Greenwood and over the course of his career he has opened for Ray Charles & Carol King.

Don't miss out on what is sure to be a night of wonderful music - call and book your table now!

Don't forget our lakeside patio, with its unbeatable views, is now open.

Hope to see you at Rupert's soon.

Mother's Day Treat!

2009-04-27T12:21:00.000-07:00

Join us at Rupert's this Mother's Day, Sunday 10th May, & give your mom a well-deserved break. Treat her to our delicious a la carte brunch, which we will be serving from 10am-3pm. Please call 208 634 8108 to make your reservations now- tables are filling up fast.

Appetizers
Fruit and Cheese Platter-Wensleydale, Brie, Chevre cheese with assorted fresh fruit 14.00
Entrees
Meat Lovers Omelette –served with hash browns -egg, bacon, ham, sausage, onion 15.00
Veggie Omelette-served with hash browns-egg, onion, zuchinni, mushroom 13.00
Fresh Salmon Crepes- stuffed with scrambled eggs, chives, cheese, salmon and finished with a dill hollandaise. Served with fresh fruit 16.00
Beef Tenderloin Benedict-with béarnaise sauce and hashbrowns 18.00
Huevos Chili Verde- scrambled eggs in two tortilla cups and smothered with our green chili pork sauce. Served with hashbrowns 15.00
French Toast- served with ham, bacon or sausage 14.00
Puff Pastry- filled with scrambled eggs, seafood, asparagus, & cheese. Finished with hollandaise & served with fresh fruit 18.00
Shrimp Louis-romaine lettuce topped with shrimp, black olives, egg, asparagus, and a thousand island dressing 16.00
Beet Salad-mixed greens with wine drizzled pears, wensleydale cheese, marinated beets, spiced nuts and a huckleberry vinaigrette 12.00
Baked Halibut-in a creamy basil sauce with marinated, chilled asparagus 24.00
Prime Rib Sandwich- with sautéed mushrooms and French fries or onion rings 16.00
Chicken Pesto Pasta- creamy sauce with pine nuts and roasted red peppers 22.00
Just For Kids $8
French Toast with bacon
Strawberry and Cream cheese Crepes with bacon
One Scrambled egg with bacon and toast
Chicken Fingers with Fries

Easter Brunch

2009-03-26T19:27:00.000-07:00

Easter Brunch
Sunday, April 12th, 10am-3pm
Reservations are filling up fast. Call now on 208 634 8108 to book a table for our delicious brunch.

Fruit & Cheese Plate 10.00
Meat Lover’s Omelette -3 egg omelette with sausage, chorizo, bacon, peppers, & onion14.00
Salmon Benedict finished with dill hollandaise sauce & fruit16.00
Beef Tenderloin Benedict with béarnaise sauce & fruit 18.00
Blueberry Buttermilk Pancakes served with ham, bacon or sausage 12.00
Strawberry French Toast 14.00
Puff Pastry filled with crab, asparagus, egg & cheese finished with hollandaise 16.00
Spinach Quiche served with hashbrowns & fresh fruit 12.00
8 oz Beef Tenderloin finished with a port shallot reduction 28.00
Baked Salmon with a mango salsa 22.00
Just For Kids
Plain or Blueberry Short Stack Pancakes with bacon 8.00
Strawberry French Toast with bacon 8.00
Hamburger with Fries8.00
Chicken Fingers with Fries 8.00

Hours & Menu

2009-03-25T06:27:00.001-07:00

We are currently open Thursday through Sunday from 11am serving lunch & dinner. Don't forget that Thursday night is local's night - come on in and enjoy 25% off your entree.

DINNER
Appetizers and Salads
Mussels Provencal– cooked in a garlic, shallot, and tomato wine sauce-13.00
Blackened Seared Ahi- served with wonton chips and an Asian slaw-14.00
Spicy Cajun Sausage– sliced and served with stone ground mustard and grilled baguettes-9.00
Mushroom Marsala-served with grilled French bread-9.00
Lamb Bruschetta-rosemary medallions with a Mediterranean bruschetta-16
Beet Salad – Mixed greens tossed in fruit vinaigrette and topped with wine poached pears, orange marinated beets, Wensleydale with cranberry and spiced nuts. – 12.00
Caesar Salad – Romaine hearts, croutons, parmesan cheese tossed with a Caesar dressing, and garnished with anchovies, grape tomatoes, lemons, and black pepper.-9.00 With chicken-4.00

Dinner Entrees
All entrees include choice of soup or garden salad. Entrees excluding Yakisoba and Mediterranean Pasta are served with the nightly starch and fresh seasonal vegetable. Substitute specialty salads instead of garden. -Caesar-$1.00 Beet-$6.00

Charbroiled Rib-eye-Double R Ranch rib eye steak seasoned and grilled to your liking. 12 oz-26.00 Add shrimp scampi $7.00 Add sautéed mushrooms $4.00
Blackened Ahi Tuna-served with jasmine rice, and finished with a zesty orange sauce-25.00
Chicken Picatta- Two chicken breasts sautéed in a lemon caper sauce-18.00
Duck Yakisoba-Pan seared and served over noodles with a spicy Asian peanut sauce-26.00
Salmon- Baked and served with a mango salsa-22.00
Baked Portabella-charbroiled and filled with fresh spinach and wild grains and finished with manchego cheese.-19.00
Seared Rack of Lamb –full rack served with a mint mango chutney – 28.00
Mediterranean Pasta-bowtie pasta with artichoke hearts, kalamata olives, roasted red peppers, portabella mushrooms, prawns, and spicy sausage sautéed in a light olive oil.-25.00 or just veg-19.00

Lighter Fare
.
Shepard’s Pie- A hearty beef stew, finished with mash potatoes and baked in the oven-15.00
Charbroiled Hamburger – 1/3 lb Certified Angus Beef ground chuck, served on a whole wheat bun with lettuce, tomato, onion and pickles. – 10.00 •Add bacon 1.50 •Cheese or grilled onions – 1.00
Chicken Fritters and Chips –Tenderloin fritters, served with tangy B.B.Q. sauce. – 9.00

LUNCH
Charbroiled Hamburger 1/3 lb. patty of Certified Angus ground chuck on a whole wheat bun with lettuce, tomato, onion and pickles. 8.00
Add bacon • 1.50 Add Blue cheese, Cheddar, Swiss, grilled onions, or sautéed mushrooms • 1.50
Ham & Brie Ham, Brie cheese, and pesto mayo all together on sourdough bread, (either grilled or cold) for one of the truly great sandwiches. 11.00
Carving BoardYour choice of ham, turkey, egg, or tuna salad on whole wheat , sourdough or rye with lettuce, tomato, onions and your choice of Cheddar, Swiss or Provolone cheese. Pickles and dijon mustard on the side. 8.00
Soup & Sandwich - a 1/2 sandwich and a cup of our soup du jour. 9.00
Curry Chicken Salad Sandwichserved on greek pita bread 9.00
Caprese Sandwich Mozzarella ,Basil, Tomato, and pesto grilled and served open face on greek pita bread. 9.00
Yakisoba Stir FryAsian cabbages, carrots, onions and assorted vegetables sautéed with yakisoba noodles and our own peanut sauce. 10.00 add beef 2.00
Chicken Fritters served with French fries 9.00
Tuna MeltGrilled sourdough bread with cheddar cheese and tomato. 9.00
Garden Salad Mixed greens, seasonal vegetables, croutons and choice of dressing. Small 4.00 • Large 6.00 • Add grilled chicken 4.00
Caesar Salad Romaine hearts, croutons, parmesan cheese tossed with a Caesar dressing. Garnished with anchovies, grape tomatoes, lemons and black pepper. Small $5.00. Large $7.00. Add grilled Chicken $4.00

A big welcome to Mary Clemmer!

2009-03-25T06:18:00.001-07:00

We are very happy to welcome the wonderful Mary Clemmer to Rupert's. She has come over from our sister restaurant, The Clubhouse at Jug Mountain Ranch, and you will now be able to enjoy her tasty food right in the heart of downtown McCall. Come and check out her new great value menu. Don't miss out on her delicious Mediterranean pasta, chicken piccata, seared rack of lamb or her very special hearty Shepherd's pie.

Cellar Series is Back!

2009-03-25T06:13:00.001-07:00

Join us on Friday 3rd April to "ring in the Spring"! Come on into Rupert's any time between 6 and 7.30pm and enjoy a selection of delicious specially selected wines perfect for Spring- even if the snow is still falling we can still get in the mood!
The evening will be hosted by Bob Tait from Tastevin and he will be available to talk to you about the different wines. $30 per person includes wine tasting and Mary's tasty appetizers. Wines will also be available for purchase at special introductory prices. We will be open for dinner as normal so enjoy free corkage on your purchases and join us for dinner following the tasting.

HAPPY NEW YEAR!

2008-12-26T14:34:00.000-08:00

Still no plans for New Year's Eve? Bring in 2009 in style & start the new year with a delicious feast at Rupert's.
Call and make your reservations now. Places are filling up fast!

Appetizers
Smoked Duck Egg Rolls: deep fried and served with a Thai style BBQ sauce-$14
Sashimi Chirashi: sushi rice with hamachi, albacore, ahi, tobbiko, and wakame salad with a sweet chili sauce-$16
Salads
Beet Salad: mixed greens, wine poached pears, marinated beets, Wensleydale cheese, and spiced nuts served with a fruit vinaigrette-$12
Warm Mushroom Salad: roasted varietal mushrooms with garlic, herbs, tomatoes, manchego cheese tossed with mixed greens in a lemon caper sauce-$12
Entrees
Veal Ossobuco: veal shanks slow braised with olive oil, white wine, and Italian seasonings and served with mash potatoes and gremolata-$30
Crab Stuffed New York Steak: 12 oz certified angus charbroiled and topped with a béarnaise sauce-$32
Cuban Style Seabass: pan seared in lemon and white wine butter and finished with garlic, Spanish olives, grape tomatoes, cilantro, and Caribbean seasonings-$32
Mixed Mushroom Risotto creamy risotto featuring porcini, crimini, oyster, and shitake mushrooms with manchego cheese and saffron. Served on an acorn squash bowl-$16

Save room for our delicious home made desserts!

Featured wine of the evening:
2006 Cayuse “En Chamberlin Vineyard” Syrah, Walla Walla $78
2006 Cayuse “Cailloux Vineyard” Syrah, Walla Walla $78

Ho Ho Ho!

2008-12-18T05:19:00.000-08:00

Get the festive season off to a great start & join us for dinner on Christmas Eve. Call to book your table now!

We are also serving a special Christmas Day Dinner, 2-6pm on the 25th
Christmas Day Menu
Appetizers:
Braised Short Rib Tartlet: with a bleu cheese crust $14
Wonton Wrapped Shrimp: deep fried and served with a sweet chili dipping sauce $12
Beet Salad: mixed greens tossed in fruit vinaigrette and topped with wine poached pears, orange marinated beets, Wensleydale Cheese and nuts $12
Warm Mushroom Salad: Roasted varietal mushrooms with garlic, herbs, tomatoes, Manchego cheese and mixed greens with a lemon caper sauce $12
Entrees:
Airline Breast of Duck: Roasted and served with apple chutney, brussel sprouts, and butter rum mashed yams $26
Rosemary Roasted Kobe Prime Rib: with au jus, creamy horseradish, brussel sprouts, and baked potato 14oz $30 kids portion $16
Mixed Mushroom Risotto: Creamy risotto featuring porcini, crimini, oyster, and shitake mushrooms with manchego cheese and saffron. Served on an acorn squash bowl. $16
Fresh Catch of the Day Market price

Don’t forget to save room for Georgina’s wickedly good desserts.

Details of our New Year’s Eve Dinner coming soon!

Thanksgiving Dinner

2008-11-13T12:59:00.000-08:00

Let Rupert’s take the stress out of Thanksgiving! We'll be serving a delicious feast from 2-8pm on Thanksgiving. Bring your family and friends and celebrate whilst we do all the work and the dishes!

Take a look at our special Thanksgiving menu:
Appetizers
Stuffed Mushrooms: Kurobuta pork sausage and cheese stuffed button mushrooms $11
Baked Brie en Croute: with mixed fruit and finished with a cabernet-plum cherry reduction $12
Vanilla Poached Pear and Butternut Squash Bisque: $3 cup $5 bowl
Beet Salad: mixed greens tossed in fruit vinaigrette and topped with wine poached pears, orange marinated beets, Wensleydale Cheese and nuts $12
Warm Mushroom Salad: Roasted varietal mushrooms with garlic, herbs, tomatoes, Manchego cheese and mixed greens with a lemon caper sauce $12

Entrees
Traditional Turkey: White and dark meat with mash potatoes and gravy, walnut-sage stuffing, cranberry, and cream braised green beans $22 Kid’s Portion $12
Rosemary-Garlic Roasted Prime Rib: Double R meat with au jus, creamy horseradish, baked potato, and cream braised green beans 12 oz $25, 16 oz $30, Kid’s Portion 6 oz $12
Mixed Mushroom Risotto: Creamy risotto featuring porcini, crimini, oyster, and shitake mushrooms with manchego cheese and saffron. Served on an acorn squash bowl. $16
Save room for Georgina’s wickedly good desserts.

Call 634 8108 to book your table. Happy Holidays!

Harvest Wine Dinner - Sunday 9th Nov, 6pm

2008-11-04T08:51:00.000-08:00

Join us for the latest event in our Cellar Series. Chef Kevin will be preparing a delicious 4 course Harvest Dinner. Each course will then be carefully paired with wines chosen by Bob Tait from Tastevin Distributors. Wines will be available to purchase from Rupert's to take home and enjoy at a special introductory price. It promises to be a great night of good food, wine and company with family style dining. Please call 634 8108 to book your place. $65 per person (excluding tax and gratuity, but including food and plenty of great wine!).

Cellar Series - Stock up for the winter!

2008-10-07T15:07:00.000-07:00

Friday, October 17th, 6-8pm

Please join us for our next wine tasting event hosted by Paul from BRJ wine suppliers as he introduces a selection of interesting good value wines.
The cost is $20 per person and includes tasting of 10-12 wines accompanied by some tasty appetizers.
All the featured wines will be available for purchase at special discount prices so stock up your cellars for the winter!
We are also offering free corkage on these wines, so please make a date of it, and bring your wine downstairs for a lovely dinner in Rupert’s after the tasting.

RUPERT'S OPENING FOR THE FALL - NEW HOURS

2008-10-07T14:58:00.000-07:00

Thanks for your patience during our break. The bulk of the construction surrounding us has thankfully come to an end and we are happy to announce that we'll be re-opening on Thursday 16th October.
Our new Fall hours are lunch and dinner from Thursday through Sunday. Come and check out our new tasty seasonal menu.
We hope to see you soon.

Rupert's New Summer Hours

2008-07-01T14:25:00.001-07:00

Rupert's is now open daily at 11.00am serving delicious lunch and dinner. Come and check out our great new seasonal menus and ever-expanding wine list.

Our outdoor deck is now open with its gorgeous views of the lake.

We hope to see you soon.

Rupert's Cellar Series begins! German Wine Happy Hour April 10th

2008-03-29T12:41:00.000-07:00

Please join us on Thursday April 10th from 6 to 7 pm for a special wine tasting event. Our own BJ from Jug Mountain Ranch and Kim Mott from Idaho Wine Merchant introduce Debbie Flutfkey from Valckemberg International to help us answer of those questions we have about Ausleses, and Kesselstadts, Reislings, and Mosels. This very tasty educational event will feature 5 different white wines from Germany, paired with some very tasty appetizers by chef Christopher.

Seating is limited to the first 25 - call Rupert’s at 634-8108 today and save your seat. This is the first of Rupert’s Cellar Series wine events that will take place throughout the season, and we would love to see you here!

The cost is $22 and our featured wines will be available for purchase at special introductory prices. We are also offering free corkage this evening for your newly found German favorites, so please make a date of it, and bring your wine downstairs for a lovely dinner in Rupert’s.
Call 634-8108 to reserve your spot, or if you have any questions.

Easter Brunch at Rupert's

2008-03-13T18:40:00.000-07:00

Easter Sunday’s Special Brunch Menu:

Rupert’s will be serving an off-the-menu (not a buffet) special brunch for Easter. 10am until 3pm. Call 208-634-8108 for reservations today.

Our menu:
· Omelet: ham, bacon, mushrooms, peppers, Swiss & Cheddar - $11.50
· Eggs Benedict: Your choice of traditional with Canadian bacon, Florentine with Tomatoes and Spinach and you can add Crab to either for an additional $4 - $12, $16 with Crab
· Ham & Eggs: Kurabuta Ham steak and eggs your choice $10.00
· Quiche and potatoes – Crab and Asparagus Quiche - $15.00
· Prime Rib: 10 oz R&R Ranch Choice Prime Rib $21.00
· BLT – For those looking for the perfect brunch sandwich $10.00
· Baker’s basket – assorted fresh baked goods for the table to enjoy: $4 - $6
· Georgina’s special desserts - $7

We will also be serving a delicious Easter Dinner – so if you are too busy hunting Easter eggs, and Brunch doesn’t work out, come down for dinner!

St Patty's Day with the O'Yurt Brothers!

2008-03-08T13:15:00.000-08:00

On Monday, March 17th, the world famous Yurt Brothers' cousins (the O'Yurt Brothers) will be playing at Rupert's to provide a little background jig and reel to drink an Irish beer to. Chef Christopher O'Bradbeer plans on corned beef and cabbage, fish and chips, roasted 1/2 chickens for the menu that evening - along with a steak or two.

Mark your calendars to come and join your friends at Rupert's for yummy food, great music, friendship, and a chance to see various people wearing shamrock boinger thingys on their heads- Music is from 6:15-ish to 8:15ish (lingering effects of daylight savings time) so come on down, grab a pint, a menu, and join the fun!

SLAAAACKKK season Spring Hours!

2008-03-08T12:36:00.000-08:00

It is that time of year in McCall where our big winter events are over, our friends in the Valley are exchanging their skis for golf clubs and soccer balls, and things slow down just a little bit.

Rupert's has had a great first year of it! Actually just 9 months at this writing. And we thank all of you, customers, critics, and staff alike for your help with our ongoing endeavor. Now that we have had a couple of menu changes, 3 seasons, two reviews, and a few staff adjustments behind us, we know that despite having a delicious breakfast menu & a beautiful view, McCall doesn't have the traffic to warrant a full blown breakfast for Rupert's at this time. We also know that a lot of you will be heading south to miss the mud season and to work on your early season golf swing. With those thoughts in mind, we have new spring hours of operation:

Open Monday, Thursday and Friday for lunch & dinner 11am to 9pm (dinner service starts at 5pm)
Open Saturday and Sunday for brunch & dinner 10am - 9pm (dinner service at 5pm)

We will be closed on Tuesdays and Wednesdays during slack. And, Rupert's will be closed for breakfast starting Monday, March 17th. Don't despair! Chef Christopher's famous breakfast potatoes are still available on the weekends from 10 am until 3pm. For those of you hoping to stay in the hotel and are wondering what has become of our breakfast option for hotel guests: we will be offering a continental buffet in Rupert's in the mornings between 7am and 9:30. Juice, coffee, granola, cereal, and of course, Georgina's fabulous baked treats.

Thanks for coming in and reading our Blog. Don't hesitate to send us an email at Ruperts@hotelmccall.com. Let us know what your favorite menu item is, favorite port or what you think of Jack Russell terriers.

2008-02-08T21:08:00.000-08:00

Valentine’s Dinner!

Join us for a delicious evening featuring a 4 course price fix menu with your choice from the following appetizers:

· Pot stickers – our own house made Asian pasta pockets of goodness
· Seared Ahi served on Wonton crisp with a wasabi cream sauce
· Caramelized wild mushrooms served on a puff pastry and topped with a sherry cream sauce
· Chef’s “Prom Prawns” Balsamic marinated prawns wrapped in Prosciutto and basil
· Sliced Prosciutto and sweet melon

The Salad course featuring:
Fresh mixed greens topped with candied walnuts, dried cranberries & marinated shitakes and served with our own balsamic vinaigrette.

Your choice of the following entrees:
· Chateau Briand –$65 per person. The classic roasted beef tenderloin served with Béarnaise, mushroom duxelles, crispy leeks, turned roasted potatoes, and asparagus.
· Roasted Pheasant - $55 per person. Stuffed with rosewater infused apricots, pistachio, and golden date stuffing and a topped with a pomegranate & blood orange glaze.
· Heart shaped lobster ravioli - $45 per person. Lobster filled pasta in a creamy shitake mushroom sauce, with lobster meat.
· Stuffed Dungeness crab risotto $55 per crab. A whole Dungeness crab filled with crabmeat risotto and served complete with the legs & claws and drawn butter.

And your choice of one of Georgina’s fabulous desserts – selection to be announced as we are in the top secret design and development stage…

Call us at 208-634-8108 and make your reservations today!

2007-12-21T08:30:00.000-08:00

Rupert now has a better understanding of what the movie industry and Broadway players must feel. Knowing that our review was to be published this morning in the Scene section of the Idaho Statesman, Rupert confided in us that he had a troubled night of sleep. Weird dreams of past and different restaurants all mushed together, the forgotten side of demi glace that never quite makes it to the table, the chefs downstairs singing madrigals whilst playing bridge -never mind the tickets, Anthony Bourdain showing up for a peanut butter & oyster sandwich on rye toast; these are the sugarplums that dance in restaurant dogs heads while waiting for the review.

All for naught! James Patrick Kelly captured some of our favorite aspects of Rupert's and touched on our very good food quality, our efficient and professional service, the views, our cousins at Jug Mountain, and the remodels of the hotel.

And, he gave Rupert's his "Critics Choice" notation!

Take a look at our review and others featured in the Scene at www.idahostatesman.com/dining And thanks for visiting! Hope to see you soon and all of us wish all of you a very Merry Christmas & Happy New Year!

New for Christmas!

2007-12-10T17:27:00.000-08:00

Here they are! The new Princess and Spike tee shirts. Designed by a team of specialists for your gift giving needs. Both short and long sleeves are available as well as a new bright red hoody with Rupert's signature paw prints on the pocket and his image on the back.

Also available for your shopping needs are Rupert's hats and gift cards. Give us a call and we can help you fill your order over the phone and even get it in the mail.

Santa has it a little easier this year!

Some Holiday Help from Santa's Rupert Elf

2007-12-08T20:29:00.001-08:00

Here is the latest from your friends at Rupert’s to help you with the holiday hustle and bustle:

We are open daily at 7am for Breakfast to help you get your day under way!

Remember that we have Saturday and Sunday brunch menus from 11am until 3pm. Perfect for that pick-me-up breakfast in the middle of your day if you have been busy in the shops or are coming off the slopes.

Chef Christopher and team will be rolling sushi every Wednesday and Thursday starting at 4pm. Some traditional, some classic, and some of our own variations on a theme will be available for you to enjoy along with a soul warming miso soup.

Christmas is fast approaching, and just so you know, Rupert’s will be serving both Christmas Eve and Christmas day. We will be open 7am until 9pm for Christmas Eve, and 7am until 6pm Christmas day. If you have a house full and want to head on over for breakfast, please do! Our dinner will start at 3pm on Christmas Day and we will accept reservations until 6pm. The dinner menu will feature:

Slow roasted Prime Rib
Stuffed Game Hen
Baked Kurabuta Ham
Fresh fish of the day

Rupert’s also has gift cards available for those last minute stocking stuffers. And a brand new shipment of Rupert’s ‘Spike’ & ‘Princess’ T-shirts, Hoodies, and Long sleeved Mock Turtlenecks along with our very popular Rupert’s paw hats for just about everyone on your list. Very cute!

New Year’s Eve will feature a special menu for dinner that night. Come in and enjoy dinner on your way to your favorite spot to count down the last minutes of 2007.

Thanksgiving and Christmas Dinners

2007-12-01T13:12:00.001-08:00

Thanksgving dinner was a hit, thank you to the staff and the 93 guests that joined us for dinner! We expect to run very similar hours for Christmas day, this year, so you can count on us for Breakfast starting at 7am, followed by lunch which will be served until 2:30 and then for dinner which will start at 3pm and be served until 6.

Reservations were important for those that joined us on Thanksgiving, and will be even more so for Christmas dinner as we expect to have even more guests joining us from out of town. Call us at 208-634-8108 to make your reservations today.

Our menu hasn't been finalized yet, but you can expect to see (and enjoy) Prime Rib, fresh fish, as well as a couple more delightful selections waiting to be decided on from our all-star kitchen.

We look forward to seeing you in! Don't forget to ask for a Rupert's punch card on your next visit, and remember that a Rupert's gift card is a lot easier to put into a Christmas stocking than an order of pot stickers, winter beet salad, or an order of Eggs Benedict...

Local School Journalist reviews Rupert's

2007-12-01T13:08:00.000-08:00

Recently published in the local PLMS paper~

Compliments to the Chef
By Lindsey Hall, 7th grader Payette Lakes Middle School

You will find a restaurant called “Ruperts” down town, in Hotel McCall,(1101 North 3rd Street). The name “Ruperts” comes from the owner’s Jack Russell Terrier puppy’s name, Rupert. Ruperts’ logo is of Rupert him self, as a 2 year old puppy.
John Wood is the manager of Hotel McCall’s restaurant; Ruperts. He has been in the restaurant business for 25 years, and has lived in McCall for 13 years. Ruperts has been in McCall for 140 days, (approximately) since June 1st.
“We just make hand-made food freshly everyday.” Wood says. They make Chinese, Thai, Hispanic, American, and a little bit of French foods. “The Structure of Ruperts seems European to most people, but we mainly just designed Ruperts to fit in with the rest of the hotel. We have the same structure of the lobby’s supporting posts for example. We have bunches of mirrors inside the restaurant as well as the hallway on the way down to the restaurant.” Wood explains. Mirrors are a great touch. You might be seated somewhere where your back is turned to the lake. The mirrors will help you out by giving you a review look of the marvelous lake.
Many different types of customers come to Ruperts, they receive locals, tourists, elders, families, adults, and teenagers. It’s a great mix for a nice restaurant. “I have a good team of people here; we all like food, and love to share food. It makes the job so much more fun.” John Wood the manager explains. Visit www.hotelmccall.com or www.jugmountainranch.com for more information, email John Wood at johnwood@hotelmccall.com or you can contact Ruperts at 634-8108. Good Eats!

“ ...interviewing all the delicious restaurants in mccall! [you were #1!!!]”

-Lindsey Hall from McCall

Thanksgiving at Rupert's - begin a new tradition!

2007-10-30T14:47:00.000-07:00

What will you be doing Thanksgiving afternoon? Cooking, watching football, skiing (fingers, not ski tips, crossed) having dinner at Rupert's, perhaps?

Just to let you know, we will be open for breakfast, lunch and starting at 3pm for dinner service on Thanksgiving. So, if you have a house full of folks, and want to go out for breakfast - we are your destination! Breakfast, lunch, and an early dinner- Leave the cooking and the clean-up to us!

Our Dinner menu will feature the following choices:

Traditional turkey dinner with all of the trimmings $20
Some delicious Lamb Shanks $24
Fish of the day - don't know yet what we'll catch -market price
and Slow Roasted Prime Rib: 10 oz $24 14oz $28
and...of course the most important part, the left over box for $6 to have a little turkey and stuffing for a late night snack!

Give us a call with your reservation needs. 634-8108. We will be serving breakfast at our normal 7am, and brunch from 11 - 2:30. We will start seating for dinner at 3pm for the early dinner crowd, and will take reservations until 6. Rupert's will be closing a little earlier than normal for our own restaurant family to have thanksgiving dinner together.

See you soon!

Brunch at Rupert's Saturday & Sunday 11-3

2007-10-25T12:28:00.000-07:00

Welcome to Rupert’s Brunch!
Join us every Saturday & Sunday for Brunch 11 – 3pm
Three Egg Omelets • ‘Build your own’ with any three of these items: ham, bacon,
sausage, chorizo, cheddar, jack, Swiss, mushrooms, onions, peppers, spinach,
tomatoes, potatoes, or salsa. Served with breakfast potatoes and toast. • 8.00
Add additional items • 75¢ each
Two eggs any style • with your choice of ham, bacon, sausage patty, or chorizo. Served
with breakfast potatoes and toast. • 8.00
Charbroiled 6oz. Rib-Eye Steak • Double R Ranch’s Northwestern delicious beef,
grilled to your liking and served with two eggs any style, breakfast potatoes
and toast. • 15.00
French Toast • French bread slices dipped in a vanilla egg batter, grilled until golden
brown and dusted with powdered sugar. Served with maple syrup and whipped
butter. • 7.50 Add ham, bacon or sausage patty • 3.25
Eggs Benedict • The classic brunch dish featuring toasted English muffins, Canadian
bacon & poached eggs topped with our favorite hollandaise sauce. Served with
breakfast potatoes. • 11.00
Eggs Florentine • A variation on the classic: poached eggs, toasted English muffin, the
ever important hollandaise sauce topping fresh spinach & sliced tomatoes. • 11.00
Smothered Potatoes • Idaho’s best breakfast potatoes smothered with ham, bacon,
onions, peppers and mushrooms. Topped with two eggs any style, salsa and melted
Cheddar cheese. • 9.00
Add a ½ Order to your other favorite brunch entree! • 5.00
Huevos Rancheros • Corn tortillas topped with beans, queso blanco, poached eggs and
Chef’s family’s own Ranchero sauce. Served with breakfast potatoes. • 11.00
Rupert’s McMuffin • Toasted English muffin, topped with your choice of ham, bacon, or
patty sausage with scrambled eggs and Cheddar cheese. Served with breakfast
potatoes. • 7.00
Baker’s Basket • An assortment of today’s muffins, scones, or quick breads from our
baker’s oven, served with fresh fruit. Small • 4.00 Large • 7.00
Homemade Granola with Vanilla Yogurt • Our delicious combination of oats, dried
fruits, nuts and honey served with vanilla yogurt. • 6.00
Sides:
One egg any style – 1.50 Two – 2.50
Ham, bacon, sausage, or chorizo – 3.25
Breakfast potatoes – 2.00
Coffee, tea – 2.00
Fresh squeezed orange juice: regular – 3.00 • large 6.00
English muffin, scone or toast – 2.00
Fresh fruit: regular 2.00 • large 5.00
Split plate with sides 3.00

the other side of Brunch-

Caesar Salad • Tossed romaine hearts, croutons, Parmesan cheese and Caesar
dressing. Topped with anchovies and cracked black pepper.
Small • 4.00 Large • 6.00 Add grilled chicken • 3.00
Garden Salad • Mixed greens, seasonal vegetables, croutons and choice of
dressing. Small - 4.00 • Large - 6.00
Buffalo Chicken Salad • Crispy chicken fritters tossed in spicy buffalo wing
sauce. Served on romaine hearts with celery, carrot, blue cheese crumbles, and
blue cheese dressing. • 9.00
Chef’s Salad • Mixed greens, ham, turkey, jack and Cheddar cheese, tomatoes,
carrots, croutons, and your choice of dressing. • 10.00
Soup of the Day • Handcrafted from our kitchen’s imagination. Mmm, mmm,
better! Cup - 3.00 • Bowl - 5.00
Charbroiled Hamburger • 1/3 lb. patty of Northwest Double R Ranch ground
chuck. Served on a whole-wheat bun with lettuce, tomato, onion and pickles.
Choice of fries or onion rings. • 8.00
Add bacon • 1.50 • Add Blue cheese, provolone, cheddar, Swiss, Monterey jack,
grilled onions, or sautéed mushrooms • 1.00
Ham and Brie • Quite possibly the world’s best sandwich. Choose between
grilled or not, served on sourdough bread with pesto mayonnaise. Your choice of
French fries or onion rings. • 10.00
Grilled Veggie Sandwich • Grilled slices of tomato with mushrooms, fresh
spinach, and Brie cheese on toasted wheat bread with pesto mayonnaise.
Served with your choice of French fries or onion rings. • 9.00
Chicken Fritters and Chips • Breaded chicken breast fritters served with our
tangy barbecue sauce. • 9.00
Grilled BMSTB • Crispy slices of Big Sky apple wood smoked bacon, grilled
slices of tomato, mushrooms, fresh spinach, and Brie cheese on toasted wheat
bread with pesto mayonnaise and your choice of fries or onion rings • 10.00
Teriyaki Chicken Sandwich • Marinated grilled chicken breast served on a
hoagie roll with grilled pineapple and onion. Glazed with our own pineapple
teriyaki sauce, and served with your choice of fries or onion rings. • 9.00

2007-10-25T12:25:00.000-07:00

Appetizers
Asian Noodle Cakes – Green onion and yakisoba noodle cakes topped with pan seared tenderloin
medallions and a Hunan orange sauce. – 12.00
Shrimp Cocktail – Peppercorn and garlic prawns served chilled with a spicy horseradish cocktail
sauce and celery. – 11.00
Fried Ravioli – Fresh pasta sheets filled with a three cheese Italian filling and served with marinara
sauce and Parmesan cheese. – 9.00
Potstickers – Steamed dumplings with a variety of fillings and sauces. Ask your server for tonight’s
selection. – Market Price
Winter Beet – Mixed greens tossed in fruit vinaigrette and topped with wine poached pears, orange
marinated beets, goat cheese and spiced nuts. – 10.00
Shrimp Louie – Butterleaf lettuce and Romaine hearts topped with roma tomatoes, hard boiled egg,
celery and prawns. Topped with Russian dressing. –12.00
Caesar – Romaine hearts, croutons, Parmesan cheese and tossed with a caesar dressing.
Garnished with anchovies and black pepper. – 9.00
Include grilled chicken – 4.00 or broiled Gaucho steak – 7.00
Garden – Mixed greens, seasonal vegetables, croutons and your choice of dressing. – 6.00

Dinner Entrees
All entrees are served with a choice of rice or potato and fresh seasonal vegetable,
with the exception of Chicken Mole, Seared Scallops, and Lasagna.

12oz. Rib-eye – Double R Ranch rib eye steak crusted with a five peppercorn mélange and grilled to
your liking. – 26.00
Filet Mignon – Charbroiled 8 oz. center cut Double R Ranch tenderloin steak stuffed with blue
cheese, and served with a rich demi glace. – 31.00
Steak Frites – Enjoy our 12 oz. ribeye served French-Bistro style with our homemade French fried
potatoes and fresh seasonal vegetables. – 23.00
Tournedos Martini – Broiled Double R shoulder tender served on baguette slices with vodka
espagnole, vermouth béchamel and Spanish queen olives. – 22.00
10 oz. Bone-In Pork Chop – Frenched pork chop grilled and stuffed with spiced apple chutney and
glazed with apple brandy sauce. – 21.00
8 oz. Halibut Loin Steak – Wild Alaskan halibut crusted with hazelnuts and grilled medium rare. –
Market Price
8 oz. Tuna Steak – Yellow fin tuna grilled medium rare and topped with a mango salsa. – 25.00
Portabella Napoleon – A stack of grilled eggplant, roasted red peppers, fire-roasted roma tomatoes
and marinated grilled portabella mushroom. – 16.00
Chicken Mole`– Tender chicken breast and thigh roasted in a traditional mole`, served over a bed of
white rice. – 18.00
Pan Seared Scallops – All natural sea scallops seared in a sweet and sour plum sauce, served on a
Sesame yakisoba noodle cake. – 22.00
Lasagna- Fresh pasta sheets layered with plum tomato marinara, ricotta and mozzarella cheese and
your choice of Italian sausage or vegetarian style with spinach & mushroom filling, served with a
garlic butter baguette. – 18.00

Lighter Fare
All served with our own homemade French fries.
Charbroiled Hamburger – 1/3 lb Northwest Double R Ranch ground chuck, served on a whole wheat bun with lettuce,
tomato, onion and pickles. – 10.00 •Add bacon 1.50 •Cheese or grilled onions – 1.00
Chicken Teriyaki Sandwich – Marinated grilled chicken breast on a hoagie roll with a grilled pineapple and onions,
served with pineapple teriyaki dipping sauce. – 10.00
Chicken Fritters and Chips –Tenderloin fritters, served with tangy B.B.Q. sauce. – 9.00

Rupert's Lunch

2007-10-25T12:23:00.000-07:00

Served 11:00 – 3:00
All sandwiches served with your choice of French fries or
onion rings, or a fresh side salad (add $1.00)
Charbroiled Hamburger
1/3 lb. patty of Northwest Double R Ranch ground chuck . Served on a
whole wheat bun with lettuce, tomato, onion and pickles. 8.00
Add bacon • 1.50 Add Blue cheese, Provolone, Cheddar, Swiss,
Monterey Jack, grilled onions, or sautéed mushrooms • 1.00
Reuben
Our own corned and roasted beef with melted Gruyere cheese and
Lighter lunch menu available 3-5pm daily
sauerkraut on marbled rye bread. Grilled with Russian dressing. 10.00
Ham & Brie
Ham, Brie cheese, and pesto mayo all together on sourdough bread,
(either grilled or cold) for one of the truly great sandwiches. 10.00
Grilled Veggie Sandwich
Slices of tomato, mushrooms, spinach and Brie all grilled together and
served on wheat bread. 9.00
Teriyaki Chicken
Marinated, grilled chicken breast, onion and pineapple served on a
toasted French roll with our pineapple teriyaki glaze. 9.00
Chicken Fritters and Chips
Chicken tenderloin fritters, served with a tangy BBQ sauce. 9.00
Grilled BMSTB
Crispy slices of apple wood smoked bacon, grilled tomato, mushrooms,
fresh spinach and Brie cheese on toasted wheat bread with our very tasty
pesto mayonnaise. 10.00
Fish Tacos
Two corn tortillas layered with grilled cod, fire roasted salsa, fresh cilantro
and lime sour cream with Monterey jack cheese, and served with pinto
beans. 11.00
Check out today’s fresh selection of home made desserts!
Chef Salad - Ham, turkey, Monterey jack, Cheddar, hard boiled egg,
tomato, and carrots on a bed of romaine lettuce with your choice of
dressing. 10.00
Nicoise- Grilled tuna, boiled potatoes, green beans, hard boiled egg,
tomato, Nicoise olives, and oregano vinaigrette on a bed of fresh mixed
greens. 12.00
Yakisoba-
Soy tossed yakisoba noodles, Napa slaw, red bell pepper,
pickled ginger, and grilled prawns. 12.00
Buffalo Chicken Salad - Crispy chicken fritters tossed in spicy
buffalo wing sauce. Served on romaine hearts with celery, carrot, blue
cheese crumbles and blue cheese dressing. 9.00
Caesar – Tossed romaine hearts, croutons, Parmesan cheese and
Caesar dressing. Topped with anchovies and cracked black pepper.
Small 5.00 • Large 7.00 • Add grilled chicken 4.00 • Prawns 6.50
Garden Salad - Mixed greens, seasonal vegetables, croutons and
choice of dressing. Small 4.00 • Large 6.00
• Add grilled chicken 4.00 • Prawns 6.50
Sides
Bowl of Soup- 5.00
Cup of Soup- 3.00
Fries- 3.00
Onion Rings- 4.00
Split plate with sides- 3.00
Garlic bread- 3.00
Evening Rise bread- 3.00

Breakfast at Rupert's

2007-10-25T12:20:00.000-07:00

Three Egg Omelets – ‘Build your own’ with any three of these items: ham, bacon,
sausage, chorizo, Cheddar, jack, Swiss, mushrooms, onions, peppers, spinach, tomatoes,
potatoes, or salsa.
Served with breakfast potatoes and toast – 8.00 • Each additional item 75 ¢
Two Egg Breakfast – any style with your choice of ham, bacon, sausage patty, or
chorizo. Served with breakfast potatoes and toast – 8.25
Charbroiled 6oz. Rib-eye Steak – Double R Ranch’s delicious Northwestern beef.
Grilled to your liking and served with two eggs any style, breakfast potatoes and
toast – 15.00
French Toast - French bread slices dipped in a vanilla egg batter, grilled until
golden brown and dusted with powdered sugar. Served with maple syrup and whipped
butter – 7.50
Add ham, bacon or sausage patty – 3.25
Buttermilk Pancakes – Homemade with four grains and buttermilk batter. Served with
maple syrup and whipped butter.
Short stack – 5.00 • Haystack – 8.00
Add blueberries – 2.00 • 3.00. Add ham, bacon, or sausage patty – 3.25
Eggs Benedict – Toasted English muffin with poached eggs, Canadian Bacon, and
topped with our very own hollandaise sauce. Served with breakfast potatoes. – 11.00
Huevos Rancheros – Two corn tortillas layered with beans, queso blanco, poached
eggs and Chef’s family’s own special ranchero sauce. Served with breakfast
potatoes. – 11.00
Smothered Potatoes - Idaho’s best breakfast potatoes smothered with ham, bacon,
onions, peppers and mushrooms. Topped with two eggs any style, salsa and melted
Eggs Florentine – A variation on a classic. Toasted English muffin, poached
eggs with fresh spinach on slices of tomato topped with hollandaise. Served
with our own breakfast potatoes. – 11.00
Rupert’s McMuffin – Toasted English muffin topped with your choice of ham, bacon,
or patty sausage with scrambled eggs and Cheddar cheese. Served with breakfast
potatoes. – 7.00
cheddar cheese. – 9.00 Add a half order to your other favorite breakfast: – 5.00
Baker’s Basket - Assortment of muffins, pastries, or quick breads. Served with fresh
fruit. Small – 4.00 • Large – 7.00
Sides
One egg any style -1.50 • Two - 2.50
Ham, bacon, chorizo or sausage patties - 3.25
Yogurt and granola - 6.00
Breakfast potatoes - 4.00
Fresh fruit - regular 3.50 / large - 5.00
English muffin, toast- 2.00
Muffin, scone or pastry - 3.00
Coffees & teas - 2.00
Fresh squeezed orange juice - regular 3.00 • large 6.00
Split plate with sides - 3.00
nimal origin, including beef, fish,
poultry, and seafood, reduces the risk of food borne illness
Seniors’ Breakfast – One egg any style with choice of bacon or sausage, toast and
potatoes. – 5.25
Irish Oatmeal – Served piping hot with brown sugar and raisins. – 6.00

2007-10-25T12:15:00.000-07:00

New Fall menus at Rupert’s
Chef Christopher has launched Rupert’s new fall menus! Sharing favorite flavors is really the best part of restauranting, and Chef and crew have spent the last few weeks evaluating some heartier and warmer menu items that fit our current temperatures. The new menus feature Eggs Benedict for breakfast every day! Also a new Huevos Rancheros dish that features Chef’s family’s ranchero sauce which is really special. For lunch you can order what we have voted as one of the top three sandwiches of all time: The Grilled Ham and Brie cheese sandwich with pesto mayo. Oh my. Or some fish tacos that are just delicious. And for dinner, you will see a few more fishes on: Hazelnut encrusted Halibut, Yellow Fin with a delicious mango salsa, as well as our nightly fresh fish specials. A new Chicken Mole, a Winter Beet salad; lots of opportunities for you to taste!

On Sundays we have been running a Southern Fried Chicken special with mashed potatoes, and chicken gravy. One of those truly classic Sunday comfort dishes that you can mark your week by.

Thanksgiving is around the corner and we will be open for Breakfast, lunch, and dinner and will be featuring a delicious Turkey Dinner with all of the trimmings as one of our dinner specials starting at 1pm. We are already taking reservations so please call and get on the list. We even have a leftovers-to-go box on the menu for turkey the next day!

At our weekly staff, we were trying to figure out what we need to do to create more breakfast business. As if Eggs Benedict (with real hollandaise sauce isn’t enough), and the topic of parking came up. We have been concentrating on making your breakfast experiences quick and tasty, we know the view is fabu, so among other possibilities, we investigated parking. There have been challenges this summer during construction. That is certain. But since then, the upper lot has been graded, the parking along Lake street has opened back up after the construction materials were parked there, and altogether it looks as though we have about 75 slots behind the hotel and in the upper deck and another 25 along Lake street (if we park diagonally along the fence). All of it is an easy walk across the lot to the restaurant. If you have someone that has some challenges, please feel free to use the hotel entrance where our ramp is before parking. While it isn’t perfect, we do have quite a lot available, and I don’t think that folks realize how convenient the Lake Street parking is.

Thanks for all of your comments regarding your experiences with Rupert’s, our food, our service and how you feel about Jack Russell Terriers. While many of you thought them high strung and yippy, some felt that they were just the cutest, smartest, creatures. Some of you weighed in on your dogs’ attributes vs Jack Russells, and we did get a couple of recommendations on how to best barbecue them. But with all of the difference of opinion regarding dogs, the overwhelming response to our restaurant was positive. Thank you.
Let us know how we are doing. We realize that we will never be all things to all people, but we also know what we think tastes good, and what proper service is. The team that we are lucky enough to have at Rupert’s is dedicated to providing a great experience. From Chef to Georgina and her desserts, the line guys & gals (Peter, Chai, Jacob, Brian, Casey, MJ, Kim, Gabe, Kevin…) and the floor staff (which includes the only licensed Morel Mushroom Guy in the state of Idaho: Kristina, Lexie, Adam, Chris, Jim, Taran, Kara, Chris, JW, Kristen, Rebecca, Emily…) we are in this because we want to be.
Thank you for coming in!

Ruperteers in the news!

2007-08-31T22:15:00.000-07:00

The best part of a restaurant is the crew. And Rupert’s is no exception. It’s the crew that creates the dishes, serves them, and brings to life the whole experience of going out. When you read the local paper in a community our size, chances are good that you will recognize a neighbor’s name or a friend or two, or that person that you were behind in line at Paul’s the other day. In the hopes of you getting to know us, we will try to make a note of each of our teammates (or as Mickey would have it ‘Ruperteers’) when they make the local news – in the good columns. If you know of somebody’s achievements that need to be listed on our Blog, please email the information to us at johnwood@hotelmccall.com.

In last week’s paper, Emily Mulnick our assistant baker/host/busser rated some good ink with an assist for the first goal in their jamboree match against Lewiston.

In this week’s paper, Emily again makes the grade with both an assist for goal as well as a solo effort in their win against Payette, and for the closing goal against Bonner’s Ferry.

Also in this week’s paper, Jace (aka Skittles) Bowling, new kitchen prepster for Rupert’s, is featured on the front page of the sports section as number 13, deftly dribbling the ball away from her opponent.

Way to kick some ball!

Brunch isn't just for Sundays anymore-

2007-08-14T13:03:00.001-07:00

It might be the altitude, the pine scented breeze, or simply the many activities available, but sleeping in and late breakfasts on weekends seems to be a very popular sport in McCall. As always, Rupert's is here with an answer for those looking for an egg or two after noon - we are offering our menu brunch on both Saturdays and Sundays now. So come on in and have a burger or a bit of breakfast until 3 on both Saturday and Sunday.

Breakfast, 7 days a week 7 am
Lunch, Monday - Friday 11am - 5
Dinner nightly 5 - 9 (9:30 Friday and Saturdays)
And now Brunch, Saturday and Sunday 11 - 3

Treat yourself to a little brunch outdoors on our patio - just off of the lake!

A Bouquet of Bassoons

2007-08-10T21:32:00.000-07:00

12 bassoonists 44 friends, 3 courses all together for one night of great fun! I'm not sure when the last time that you saw 12 bassoons in one spot, but Rupert's enjoyed Ron Klimko's McCall Bassoon Band during a wonderfully fun Friday evening on the patio.

The program was varied between classics and more contemporary pieces, and the dinner was reported "excellent" Lots of smiles, and notes below middle C. It's not often that the Bass clef gets to be the star of the show!

Players from McCall, Riggins, and the rest of the western hemisphere (you try getting together 12 bassoonists) joined together for Friday night's dinner concert, and Saturday's concert in Depot Park.

If you would like to be added to Rupert's special events list, please email John Wood at johnwood@hotelmccall.com and we will keep you in the know for upcoming cool stuff at Rupert's.

The Legend Begins

2007-08-02T08:33:00.000-07:00

All legends have a beginning. Rupert's at the Hotel opened the doors on June 1st, 2007. Owned by the Carey family, Rupert's is operated by the team of Chef Christopher Bradbeer and General Manager John Wood. On those occasions when John or Chef aren't around, you can find Kristina Reeves or Lexie Davis holding the reigns out front and Gabe Giles as Chef's sous in the back of the house. Of course, Rupert is often somewhere in the mix.

What kind of restaurant is Rupert's?
"It's a scratch restaurant!" according to Chef Chris. "We make all of our soups, stocks, salad dressings - roast our own turkey for sandwiches, and (co-owner) Georgina makes all of our desserts." With the exception of the onion rings and chicken fritters, everything is created from raw ingredients. That means bringing in the veal bones from the butcher and roasting them off in the oven with their next stop in the stock pot reducing down the goodness for several hours. Salad dressings start as buttermilk, chipotle, salt & pepper or quality olive oils, herbs, and seasonings. And the French Fries - they start as Idaho potatoes. "We cut them, blanch them in the deep fryer, and then chill them to wait for your order, when we drop them in the fryer again. A little salt and that's it. And the oil is all transfat free."

"Northwest Cuisine?" answers GM, John Wood. "We really have been looking for the best word/phrase to describe the style of our food. This last week we have been running a Kobe beef top sirloin served with soba noodles alongside baby bok choy. Or you can enjoy a really nice piece of tuna broiled in a banana leaf, and served with an Achiote sauce that chef has been working with. I guess that kind of derails the 'Northwest' moniker." Standards like filet mignon, rib eyes, handbreaded (of course) long line cod for fish and chips, a really good BLT at lunch. "We designed the menu to showcase some of our favorites and are relying on quality ingredients to build quality dishes. If you order the Shrimp Po' Boy for lunch, you taste the shrimp! It's not all about the breading."

Your favorite dish?
"I think the Eggs Payette off of the breakfast menu" according to John. "I'm trying to talk Chef into offering that dish all day long. Of course, I have to have just one of our pancakes nearly every day about 10:30 ish. No butter or syrup. They are that good!"

"Tonight's special- or the Cubano sandwich at lunch. Best sandwich in town!" is Chef's answer. The menus at Rupert's were designed as a starting point. "We really didn't know what kind of talent we were going to be able to attract, so started out with this size of menu by design, and will grow with our special board."

Who is this Rupert anyway?
"Rupert was the mascot for Lewis and Clark's Corps of Discovery," or "the first culinary astrodoggie that NASA used in developing food for the Apollo program" or "the first Jack Russell Terrier to join both Julia Child and Graham Kerr on their television cooking programs..."

Legends can be elusive like that. Come down and visit the team at Rupert's to hear your own version and to have some real good scratch cooking in a beautiful room overlooking Payette Lake.