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Field and Stream


ENTREES - All are lightly smoked over oak hardwood andmay require finishingover a grill on-site. We suggest an on-site carver or griller for these entrees. Minimum 50 guests
Herb Crusted New York Striploin served with horseradish and brandy peppercorn cream sauce

Maple-Black Pepper Smoked Salmon with capers, lemons and onions served with remoulade sauce - served room temperature

BisonTri-Tip Steakmarinated in cola and molasses. Served with Cabin Creek Smokehouse BBQ sauces.

Half Stuffed Game Hen with peach chipotle barbeque sauce

Chicken Roulade with corn bread, pecan, apricot and jalapeno stuffing with Creole seasonings. Served with Creole BBQsauce.

Mediterranean Chicken Breastdrizzled with sun-dried tomato, caper and olive tapenade

Pork Tenderloin with orange-balsamic glaze

Smoked Trout with brown sugar, gran marnier and mandarin oranges

Firecracker BBQ Prawns with fresh lemonand remoulade sauce

Grilled Vegetable Platter with fresh zucchini, tri-colored peppers, mushroomsand onions

Tossed Greens with strawberries (in season) or mandarin oranges, toasted pecans, feta cheese and raspberry vinaigrette.

Smokehouse Salad with grilled tri-colored peppers, onions and mushrooms, cherry tomatoes and cheddar cheese with sun-dried tomato-basil vinaigrette

Wild and White Rice Salad withdried cranberries and pine nuts

Wild Rice Butternut Squash

Scalloped Green Chili Potatoes or White Cheddar Scalloped Potatoes

Smoked Sweet Potatoes with orange-pecan butter or chipotle sour cream

Grilled Fresh Asparagus with garlic and lemon

Smoky Green Beans with mushrooms, pecans and bleu cheese crumbles

- This is a sample menu. Please call for availability and prices -