Real cooking.
Real people.
Right off Main.

Two farm eggs any style, hash browns, thick-cut bacon or sausage, and a warm biscuit with country gravy.

Hand-breaded steak, two eggs, hash browns, and biscuit smothered in our house country gravy.

Sausage, peppers, onions, potatoes, and cheddar over eggs — a plate that sticks to your ribs.

Three tall buttermilk pancakes served with real butter and warm syrup. Add berries or bacon.

Two flaky biscuits split and smothered in our house sausage country gravy.

Three-egg omelet with ham, mushrooms, peppers, onions, and jack cheese. Comes with hash browns and toast.

Hand-breaded, deep-golden, smothered in country gravy. Served with mashed potatoes and green beans.

Buttermilk-brined and hand-breaded, fried to order. Comes with two country sides.

A hearty slab of homestyle meatloaf, brown gravy, mashed potatoes, and a warm dinner roll.

Slow-roasted beef over Texas toast, blanketed in gravy, with a scoop of mashed potatoes.

Fresh 1/3 lb patty, cheddar, lettuce, tomato, onion, and pickle on a toasted brioche bun. Fries on the side.

Roast turkey, sage stuffing, mashed potatoes, gravy, cranberry — Sunday dinner every day.

Wild halibut battered in-house, fried to order, and piled with hand-cut fries and tartar.

Golden-fried shrimp with hush puppies, coleslaw, and cocktail sauce.

Simply seasoned salmon with lemon butter, rice pilaf, and seasonal vegetables.

Beer-battered cod fillet on a toasted brioche with lettuce, pickle, and tartar. Fries on the side.

Ask your server. Cherry, apple, banana cream, coconut cream — whatever came out of the kitchen this morning.

Seasonal fruit cobbler with a scoop of vanilla ice cream on top.

Our take on the Sunday classic — orange, cranberry, or peach. A favorite during Ute Stampede week.

Local roast, cold-brewed 18 hours. Add cream, vanilla, or a shot of caramel.