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. Highlights of the menu, which changes periodically throughout the year, include:
- We brew our own beer, source locally produced foods and wild sustainable seafood, make our own sauces, hand cut our steaks and fries, and get our greens, vegetables and flowers from the garden out back. You will taste the difference!
- Burgers made from local beef cattle raised free of hormones and antibiotics by Wyoming Custom Meats.
The current menu, which is available Tuesday through Saturday nights, appears below. Cowfish signature dishes – the ones we are best known for – are indicated in red.
Large portion of our hand cut fries Bacon and blue cheese sauce Garnished with parsley and crisp bacon3 rolls filled with spinach, corn, potato and black beans wrapped in crispy eggrolls, served with homemade guacamole and a sweet chili sauce.
, mushroom caps stuffed with Boursin cheese and served in a beef and red wine jus on bottom of plate. Boursin is a French cow’s milk cheese seasoned with garlic and herbs. Garnished with crispy onions and parsley.
breaded with rice flour and sesame seeds, and served with yuzu-ginger aioli.
seared sushi-grade yellow fin tuna, served with togorashi spice. Togorashi is spicy and contains black sesame, nori, orange peel and chiles.
Wakame seaweed salad has a sesame dressing. Also contains cucumber and juliene carrots. The garnish is pickled ginger, wasabi and wonton crisps. Sriracha and sweet soy sauce are on the plate.
Olive Tapenade, Tomato-Basil, Roasted Veggies.
flat iron steak seasoned with a pepperberry rub, not spicy, served with three beer-battered shrimp.
The flat iron steak is a highly marbled and tender cut from the shoulder of the cow.
Chimichurri is an Argentinian condiment made from pureed parsley, garlic, lemon juice, shallot and cilantro.
chipolte honey sauce.
8 ounce cut of tenderloin, grilled. Served with blue cheese butter seasonsed with shallot and worchestershire and butternut squash crisps.
grilled and garnished with leeks soaked in buttermilk and coated with seasoned flour and fried.
6 shrimp battered with the Lander Brewing Company’s Atlantic City Gold microbrew. Served with traditional cocktail sauce
seasoned with Absolut Citron vodka and fresh cracked pepper that has a good horseradish kick.ginger soy glaze, mango avacado salsa.
Absolut Citron vodka and cracked pepper cocktail sauce.
three tacos filled with grilled, wild-caught Hawaiian Mahi Mahi seasonsed with a mildly spicy ancho chile rub. Mahi-mahi is a Hawaiian wild caught fish with a mild flavor and meaty texture. Served with chipotle aioli, guacamole and roasted tomato salsa.
lemon parsle butter, blood orange gastrique.
Hefe Braised, cowfish BBQ sauce. Slow cooked for five hours in a mix of apple cider and porter beer.
served with fried capers, lemon and brown butter.
served with fried capers, lemon and brown butter.
white wine, parsley, lemon, garlic. with tequila cream sauce seasoned with lime, cilantro, garlic and shallot over penne pasta.
with rice noodles, peppers, artichoke hearts, cilantro.
spinach, tomatoes, pine nuts, feta cheese and shiitake mushrooms in a white wine sauce over orichette pasta.
pancetta, sweet peas, pecorino cheese.
served with lettuce and tomatoes. Locally sourced from Wyoming Custom Meats and grilled medium unless otherwise specified.
served with lettuce and tomatoes.
served with lettuce, tomatoes, blue cheese butter and red chili mayo.
pancetta, roasted tomato, arugula, beer cheese.
crispy onions.
iceberg lettuce, diced tomatoes and asparagus, with blue cheese crumbles and a drizzled blue cheese dressing.served with lettuce and tomatoes.
served with lettuce, tomatoes, blue cheese butter and red chili mayo.
pancetta, roasted tomato, arugula, beer cheese.
crispy onions.
crisp romaine lettuce, garlic wonton crisps, pecorino cheese and beer-battered, deep-fried tempura anchovies, served with a homemade Caesar dressing.
Shaved Fennel, Shaved Pecorino and champagne vinaigrette.
organic mixed greens, cucumbers, carrots, mint, rice noodles, peantus.
organic mixed greens, cucumbers, tomatoes and caramelized onions.
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.