Cowfish Dinner Menu
Cowfish’s menu is rich in specialties from both land and sea, and includes steaks, fresh fish, organic chicken, specialty pastas, salad entrees, and homemade soups and desserts, as well as nightly dinner specials.All are prepared under the direct supervision of Chef Jeff Blackwell, previously the executive chef of the AAA four-diamond-rated Wild Sage Restaurant at Jackson’s Rusty Parrot Lodge and Spa. Highlights of the menu, which changes periodically throughout the year, include:
- Fresh seafood that’s flown in regularly, including wild-caught sockeye salmon, blue crab and rainbow trout.
- Burgers made from local beef cattle raised free of hormones and antibiotics by Wyoming Custom Meats.
- Salads and entrees prepared with delicious, homegrown vegetables – including arugula, asparagus, broccolini, carrots, cherry tomatoes and butternut squash – from an onsite organic garden.
- A line of specialty microbrews from the Lander Brewing Company that uses only the finest ingredients from around the world, and includes beers that have won national and international awards at the Great American Beer Festival, the World Beer Cup and other competitions.
The current menu, which is available Tuesday through Saturday nights, appears below. (A different menu, called the Brew Pub Menu, is available on Sunday and Monday nights.)
The dinner menu allows you to choose from Appetizers, Salads, Soups, Sandwiches, Cow Entrees, Seafood Entrees, Pig & Yard Bird Entrees, Bowl Entrees and Homemade Desserts. Cowfish signature dishes – the ones we are best known for – are indicated in red.
, mushroom caps stuffed with Boursin cheese and served in a beef broth. breaded with rice flour and sesame seeds, and served with yuzu-ginger aioli.
spinach, corn, peppers and black beans wrapped in crispy eggrolls, served with homemade guacamole and a sweet chili sauce.
seared sushi-grade yellow fin tuna, served with pickled ginger, wasabi, sriracha and sweet soy sauces, seaweed salad, avocado slices and wonton crisps.
served on wooden skewers with an apricot-shallot glaze.
organic mixed greens and herbs, carrots, radishes and edamame, served with a choice of homemade vinaigrette dressings – either white balsamic or ginger soy.
baby wild arugula, strawberries, spiced pecans and fennel, served with a homemade strawberry-hibiscus vinaigrette.
romaine lettuce, garlic wonton crisps, manchego cheese and beer-battered, deep-fried tempura anchovies, served with a homemade Caesar dressing.
iceberg lettuce, diced tomatoes and asparagus, with blue cheese crumbles and a drizzled blue cheese dressing.
vine-ripe Wyoming tomatoes layered with fresh basil and mozzarella, with an olive oil and balsamic vinegar drizzle.
served with lettuce and tomatoes.
served with lettuce and tomatoes.
served with lettuce and tomatoes.
served with lettuce, tomatoes, blue cheese butter and red chili mayo.
served with applewood bacon, green chile and pepper jack cheese.
served with lettuce and tomatoes.
served with lettuce and tomatoes.
served with lettuce, tomatoes, blue cheese butter and red chili mayo.
served with applewood bacon, green chile and pepper jack cheese.
flat iron steak seasoned with a pepperberry rub, served with three beer-battered shrimp and topped with chimichurri sauce, a delicious blend of cilantro, parsley, shallot, garlic and lemon juice.
served with blue cheese butter and butternut squash crisps.
served with chipotle honey sauce and butternut squash crisps.
served with butternut squash crisps and topped with deep-fried onion curls.
served with blue cheese butter and butternut squash crisps.
served with chipotle honey sauce and butternut squash crisps.
served with butternut squash crisps and topped with deep-fried onion curls.
wild-caught Alaskan rockfish battered with the Lander Brewing Company’s Jack Mormon Pale microbrew, served with lemon aioli.
shrimp battered with the Lander Brewing Company’s Atlantic City Gold microbrew, served with homemade cocktail sauce.
three tacos filled with grilled, wild-caught Hawaiian Mahi Mahi, chipotle aioli, avocado, and red and green cabbage.
grilled, wild-caught sockeye salmon topped with an arugula-walnut pesto and a putanesca relish.
skinless rainbow trout encrusted with crushed wontons, black sesame and a citrus zest, and served with a homemade ginger-soy butter.
shrimp battered with the Lander Brewing Company’s Atlantic City Gold microbrew, served with homemade cocktail sauce.
three tacos filled with grilled, wild-caught Hawaiian Mahi Mahi, chipotle aioli, avocado, and red and green cabbage.
grilled, wild-caught sockeye salmon topped with an arugula-walnut pesto and a putanesca relish.
skinless rainbow trout encrusted with crushed wontons, black sesame and a citrus zest, and served with a homemade ginger-soy butter.
slow cooked for five hours and served with a homemade BBQ sauce.
served with fried capers, lemon and brown butter.
served with fried capers, lemon and brown butter.
with tequila cream sauce over penne pasta. served with two shrimp and JB's Italian sausage.
spinach, tomatoes, pine nuts, feta cheese and shiitake mushrooms in a white wine sauce over orichette pasta.
slow-braised pork belly that’s seared crisp, served over linguini with pecorino cheese and sweet peas.
Chambord and Callebaut dark chocolate mousse with a raspberry coulis and chocolate cigarettes.
served with candied orange zest and seasonal berries.
made with Kahlua, Grand Marnier and Bailey’s Irish Cream, and an Oreo cookie crust.
served a la mode.
almond tuile cookie shell, glazed with chocolate and filled with rich vanilla ice cream and fresh berries.
served with candied orange zest and seasonal berries.
made with Kahlua, Grand Marnier and Bailey’s Irish Cream, and an Oreo cookie crust.
served a la mode.
almond tuile cookie shell, glazed with chocolate and filled with rich vanilla ice cream and fresh berries.