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This restaurant at the Coeur d’Alene Casino incorporates locally foraged mushrooms, bitterroot, camas root and shore-netted sockeye. The diverse dinner menu offers an array of surf and turf entrées, from the lobster tail dinner and sauteed catfish to filet mignon and veal marsala. In the summer, order the huckleberry ice cream, showcasing North Idaho berries, that’s made right at your table and flash-frozen using liquid nitrogen.

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