Image here

Lunch: Appetizers & Salads


Stateline Cobb
Chopped Romaine with roasted turkey breast, bleu cheese crumbles, crispy applewood smoked bacon, tomato, hard-boiled egg and avocado with homemade basil vinaigrette  16

Ancient Grains Salad
Fresh spinach tossed with farro, quinoa and shelled edamame with toasted cocunut, roasted sunflower seeds and pomegranate vinaigrette  16   Add Chicken  4     or Shrimp  8 
Sesame Tuna
Seared Ahi over mixed greens and wonton chips with sliced carrots, red cabbage, red peppers, cucumbers and avocado in a sweet sesame soy vinaigrette  17   Make it vegetarian with crispy chili glazed tofu  14

Chopped Chicken Caesar
Romaine hearts, chicken breast, garlic croutons and Parmesan cheese  15   Anchovies on request

Farmer's Market Salad
Spinach and spring mix tossed in our house balsamic vinaigrette with red cabbage, shaved carrot, radish, cucumber, shelled edamame, tomato and crimini mushrooms, topped with toasted walnuts and feta  15
Marinated Steak Salad
Tender Avalanche Ale marinated filet or blackened salmon, served atop a bed of romaine and spinach with feta cheese, carrots, bacon and sliced jicama tossed in our drunken mustard vinaigrette  18  

Soup of the Day

Ask your server what's cooking today Cup  5    Bowl  10


Steak, ground beef, pinto beans, stewed tomatoes and peppadew peppers with cheddar cheese  Cup  6   Bowl  11

 Mixed Green or Caesar salad  6     Add a side salad to any entrée  4


Chicken Wings
One pound of jumbo wings tossed in your choice of Chili Lime, Bacon Maple, Buffalo or BBQ sauce. Served with celery and ranch dressing  15

Tossed in garlic chili lime juice with cilantro and Himalayan pink salt  7

Stateline Nachos
The greatest pub food ever!  Starting with homemade green chili queso over tortilla chips, topped with yellow corn, black beans and enchilada sauce. Finished with fried jalapeňos, pico de gallo, sliced radish and a side of cilantro sour cream.
Your choice of diced chicken breast, spicy chorizo or fresh avocado  17

12-Spice Pork Belly Bites
Pork belly pieces, seasoned with a blend of Southwest spices, finished with cilantro.
Served over a zesty cabbage salad with a side of roasted red pepper jam  15

Edamame Hummus
Light and refreshing. Citrus infused soy bean hummus.  Served with warm pita bread and fresh veggies  11

Artichoke Dip
Spinach artichoke dip in a sourdough loaf topped with garlic oil and melted jack cheese  14

Baked Brie Plate
Creamy baked brie topped with fig preserves.  Served with citrus honeyed apples, toasted walnuts and slices of our signature herved flat bread drizzled with olive oil  16 

 Crab Cake Poppers
Five handmade crab poppers fried to perfection, served with a side of green chili-dill crema over a bed of mixed greens tossed in lemon vinaigrette  18