Dining Time Frames
We have allocated the following time-frames for guests to dine at Local:
1-4 Guests: 1.5 hours
5 or more Guests: 2 hours
Lunch and Bar guests: 1-1.5 hours
Adhering to these time-frames will allow our staff time to sanitize the restaurant between guests, keeping you and our staff safe.
Cocktails and Beer
Libations
House Creations
Matilda {11}
grand teton vodka, brovo curacao, lemon juice, cranberry, cardamom bitters
Katinka Punch {14}
earl grey infused wyoming whiskey, graham’s six grapes port, lemon (milk wash)
Ambiturner {11}
stillworks vodka, st germain, grapefruit juice, lime juice
Piano Key Necktie {14}
wild turkey rarebreed whiskey, spiced maple syrup, lemon juice, orange bitters, prosecco
Derelict {14}
green chartreuse, lime juice, pineapple juice, coconut cream, lucky falernum, thai basil, serrano pepper
Old School Walk-Off {12}
diplomatico rum, pineapple, ancho reyes chile liqueur, lime juice, simple syrup
Blue Steel {12}
jalapeno infused lunazul tequila, brovo orange curacao, lime juice, pineapple, coconut cream
Eugoogalizer {14}
bombay gin, lemon juice, raspberry syrup, egg white
Classics
Huckleberry Old Fashioned {12}
huckleberry infused wyoming whiskey bourbon, maple syrup, orange & angostura bitters
The Local {14}
maker’s mark bourbon, carpano antica, orange bitters, angostura bitters, brandied cherries
Reserve Libations
Tequila Old Fashioned {60}
Don Julio 1942 Tequila, agave, mole bitters
Upgrade to Codio Extra Anejo +60
Draft Beer
PBR Pabst Brewing {6}
Spaten Franziskaner Brau Brewing {8}
Tank 7 American Saison Boulevard Brewing Co. {8}
Old Faithful Ale Grand Teton Brewing {7}
Teton Range Juicy IPA Grand Teton Brewing {7}
Jenny Lake Lager Snake River Brewing {7}
Cerveza De Rio Wildlife Brewing {7}
Local’s Pilot Series Snake River Brewing {7}
Melvin IPA Melvin Brewing {8}
Mighty Bison Brown Wildlife Brewery {7}
Cold Smoke Scotch Ale KettleHouse Brewery {7}
Guinness Stout {7}
Not Draft Beer
Delirium Tremens Belgian Strong Pale Ale {10}
The Walrus Roadhouse Brewing Co. {7}
Transplant Highpoint Cider (GF) {8}
Farmstead Teton Pet-nat Cider 500ml {22)
Devilito Belgian Ale Gruner Brothers {7}
Montucky Cold Snacks {6}
Omission Pale Ale (GF) {7}
Budweiser {6}
Bud Light {6}
Coors Light {6}
Michelob Ultra {6}
St. Pauli Girl (NA) {7}
Lunch Menu – 11:30 to 2:30
Appetizers
French Onion Soup {14}
caramelized onion broth and gruyere cheese crouton
Local Beef Chili {cup 8/bowl 12}
house-ground beef, scallions, chipotle lime sour cream and aged cabot cheddar
Local Fries {sm 7/ lrg 9}
hand-cut idaho pure golds served with a trio of dipping sauces
{truffle fries +2/3}
Local Wings {14}
8 wings in a buffalo dipping sauce
Shrimp Cocktail {21}
sous vide jumbo shrimp, house cocktail sauce and lemon
Beef “Flintstone” Rib {64}
family style 24oz house-smoked and soy glazed rib with kimchi slaw, sweet chile sauce and spicy mustard
Buffalo Tartare {18}
hand cut buffalo tenderloin, house kettle chips, capers, shallots, extra virgin olive oil, lemon and black garlic aioli
Herb Roasted Bone Marrow {18}
lockhart cattle co. marrow, grilled focaccia and roasted tomato vinaigrette
Oysters on the Half Shell {MP}
house cocktail sauce, mignonette and lemon, half dozen or dozen GF
Oyster Shooters {8 EA}
house bloody mary, vodka and celery salt GF
Charcuterie {3 for 18 • 6 for 30}
served with house condiments and baguette
MEATS
game sausage • prosciutto di parma • truffled salami • beef tongue pastrami • smoked trout rillettes • duck rillettes • smoked kielbasa • foie gras torchon (+8)
CHEESES
teton tomme (goat) • point reyes blue (cow) • tar-ghouda (goat) • triple cream brie (cow) • parmigiano reggiano (cow) • pepato (sheep) • humboldt fog (goat) • pimento (cow)
Salads
Caesar Salad {12}
crisp hearts of romaine, garlic roasted foccacia croutons, parmesan and caesar dressing
Crispy Duck Salad {20}
confit duck leg, glass noodles, cucumbers, pickled carrots, mixed greens, cashews, red cabbage, cilantro, crispy wontons and miso vinaigrette
Smoked Trout Salad {18}
house-smoked Idaho rainbow trout, arugula, confit fingerling potatoes, nicoise olives, crispy prosciutto, crispy shallots and whole grain mustard vinaigrette
Lobster Salad {32}
1/2 butter poached Maine lobster tail, mixed greens, crispy prosciutto, avocado, cucumbers, cherry tomatoes, shaved radish and citrus vinaigrette {full tail +12} GF
Cobb Salad {16}
romaine, avocado, spinach, sliced egg, house-cured bacon, cherry tomatoes and bleu cheese dressing
Winter Panzanella Steak Salad {22}
garlic and rosemary sous vide 4oz petite filet mignon, oven roasted tomatoes, cucumbers, burrata cheese, arugula, garlic focaccia croutons and balsamic vinaigrette (house temp is medium)
Burgers
Local Burger {single – 12/ double – 14/ triple – 16}
our signature flat-top burger
Buffalo Burger {18}
half pound, house-ground, Idaho buffalo
Steak Burger {20}
half pound, custom blend of ground ribeye, new york and filet mignon
Veggie Burger {15}
roasted wild mushrooms, black beans and red quinoa
Cheeses $.50 each – american • white cheddar • pepperjack • brie • bleu • swiss
Toppings $.50 each – red onions • caramelized onions • bacon • mushrooms • tomatoes • jalapeños • banana peppers
$1.00 each- fried egg • cabot cheddar • avocado • pimento cheese • foie gras (+$8.00)
All burgers come with a choice of local fries or side salad. All burgers served with lettuce, pickle, house aioli on a brioche bun
SANDWICHES & ENTREES
Blackened Trout Sandwich {17}
blackened Idaho rainbow trout, house coleslaw, tartar sauce on a brioche bun
Reuben {18}
house-cured beef brisket, swiss cheese, local sauerkraut, thousand island dressing on marble rye
Crispy Chicken Sandwich {16}
pickle brined organic chicken breast, pickles, aioli, buffalo sauce and bibb lettuce on a toasted brioche bun
Wagyu Philly Cheesesteak {18}
shaved new york steak, sautéed onions, white cheddar fondue on an amoroso roll {sautéed peppers, jalapeños, mushrooms banana peppers +$.50}
House-Made Sausage {16}
choice of game sausage or smoked kielbasa, brown ale mustard, cornichon relish and a toasted amoroso roll {add sautéed onions and peppers +$1; add sauerkraut +$1}
Pork Wraps {16}
slow roasted pork shoulder, cabbage slaw, bibb lettuce, cilantro and korean bbq sauce GF
Steak Frites {22}
8oz grilled hanger steak, chimichurri and local fries
Ribeye {42}
cast iron seared 14oz, double r ranch beef
Dinner Menu – 5 to 9
Oysters
Oysters on the Half Shell {MP}
house cocktail sauce, mignonette and lemon, half dozen or dozen GF
Oyster Shooters {10 EA}
house bloody mary, vodka and celery salt GF
Grilled Oysters {17}
four grilled oysters on the half shell, wagyu compound butter, lemon and chives
Bread and Butter
460 Focaccia {sm 8/lrg 12}
served warm with house compound butter and extra virgin olive oil
Appetizers & Salads
Local Fries {sm 7/lrg 9}
hand-cut idaho pure golds served with a trio of dipping sauces
{truffle fries +2/3}
Buffalo Tartare {18}
hand cut buffalo tenderloin, house kettle chips, capers, shallots, extra virgin olive oil, lemon and black garlic aioli
Butter Poached Lobster {30}
1/2 Maine lobster tail, duckfat roasted new potatoes, scallions, crispy prosciutto, whole grain mustard vinaigrette, and chive oil GF
Herb Roasted Bone Marrow {18}
lockhart cattle co marrow, grilled focaccia and roasted tomato vinaigrette
French Onion Soup {14}
caramelized onion broth and gruyere cheese crouton
Bacon Wedge Salad {15}
crisp iceberg wedge, house-cured pork belly, smoked cherry tomatoes, pickled red onions and bleu cheese dressing
Caesar Salad {13}
crisp hearts of romaine, garlic roasted focaccia croutons, parmesan and caesar dressing
Arugula Salad {13}
baby arugula, parmesan, lemon and extra virgin olive oil GF
Handcrafted Charcuterie
3 for 18 • 6 for 30
Meats
game sausage • smoked kielbasa sausage • smoked trout rillettes • duck rillettes • beef tongue pastrami • prosciutto di parma • truffled salami • butcher’s special • foie gras torchon {+2}
Cheeses
teton tomme (goat) • parmigiano reggiano (cow) • humboldt fog (goat) • point reyes blue (cow) • tar-ghouda (goat) • triple cream brie (cow) • pepato (sheep) • pimento (cow) • specialty regional
{served with house-made condiments}
Entrees & Steaks
Chef’s Burger {24}
chef’s blend of ground beef, smoked cheddar, bacon onion jam, arugula, pickles, aioli and hand-cut fries {add foie gras +8}
Beef Bolognese {32}
house-ground local grass-fed beef, fresh pappardelle pasta, crispy parsley and grated parmigiano reggiano
Buffalo Wellington {38}
buffalo tenderloin, mushroom duxelles, spinach, puff pastry and horseradish bordelaise sauce
Crispy Pork Shank {36}
10 oz snake river farms confit pork shank, white cheddar grits and salsa verde
Blackened Trout {30}
pan seared rainbow trout, white cheddar grits and a creole lobster cream sauce GF
Butternut Squash “Risotto” {28}
roasted butternut squash, balsamic roasted cippolini onions, toasted hazelnuts and parmiginao reggiano GF (can be made vegan upon request)
Filet Mignon {46}
8oz, double r ranch beef
Ribeye {42}
14oz, double r ranch beef
Wagyu New York Strip {55}
12oz, allison ranch wagyu
Elk Chop {50}
12oz, bone in rocky mountain elk chop
Dry-Aged Buffalo Cowboy Ribeye {75}
18oz, bone in buffalo
Tomahawk Ribeye for Two {122}
32oz, double r ranch beef
Butcher’s Cut {MP}
ask your server for tonight’s selection
Sides & Sauces
Sides
8 Each
Yukon Gold Mashed Potatoes
Crispy Brussels Sprouts & Bacon Sherry Vinaigrette
Truffled Mac & Cheese
Sautéed Seasonal Wild Mushrooms
Sautéed Spinach
Duck Fat New Potatoes & Horseradish Creme Fraiche
Over Roasted Beets with Point Reyes Bleu Cheese & Balsamic
Sauces
Bearnaise
Bourbon Steak Sauce
Chimichurri
Roasted Mushroom Demi Glace
Green Peppercorn Sauce
Foie Gras Torchon {+8}
Butter Poached Lobster Tail {+55}
Bone Marrow {+8}
Wagyu Umami Butter {+4}
Local Bar Menu – 2:30 to Close – Bar Area Only
Bar Burgers & Sandwiches
Custom Built Burgers
Cheeses $.50 each – american • white cheddar • pepperjack • swiss • brie • bleu
Toppings $.50 each – tomatoes • sautéed mushrooms • red onions • caramelized onions • jalapeños • bacon • banana peppers
$1 each – cabot cheddar • avocado • fried egg • pimento cheese • foie gras {+8}
All burgers come with a choice of local fries or side salad. All burgers served with lettuce, pickles and aioli on a brioche bun.
Local Burger {single – 12/ double – 14/ triple – 16}
our signature flat-top burger
Buffalo Burger {18}
all natural montana-raised buffalo
Steak Burger {20}
hand pattied custom blend of ground ribeye, new york & filet mignon
Veggie Burger {15}
roasted wild mushrooms, black beans and red quinoa
Crispy Duck Salad {20}
confit duck leg, glass noodles, cucumbers, pickled carrots, mixed greens, cashews, red cabbage, crispy wontons and miso vinaigrette
Winter Panzanella Steak Salad {22}
garlic and rosemary sous vide 4oz petite filet mignon, oven roasted tomatoes, cucumbers, burrata cheese, arugula, garlic focaccia croutons and balsamic vinaigrette (house temp is medium)
Pork Wraps {16}
slow roasted pork shoulder, cabbage slaw, bibb lettuce, cilantro, korean bbq sauce GF
House-Made Sausage {16}
choice of wild game or smoked kielbasa, brown ale mustard, cornichon relish and a toasted amoroso roll
{add sauteed onions and peppers +1, add sauerkraut +1}
Wagyu Philly Cheesesteak {18}
shaved new york steak, sauteed onions, white cheddar fondue and amoroso roll
{sauteed peppers, jalapenos, mushrooms, banana peppers +.50 each}
Steak Frites {22}
grilled 8oz hanger steak, chimichurri and local fries GF
Cast Iron Seared Ribeye {42}
14 oz double R ranch ribeye and house compound butter GF
Burgers & Sandwiches come with a choice of Local Fries or Side Salad {truffle fries +2}
Small Bites & Shared Appetizers
Local Fries {sm 6 • lrg 8}
hand-cut idaho pure golds served with a trio of dipping sauces
{truffle fries +2/3}
Oysters on the Half Shell {18/36}
house cocktail sauce, mignonette and lemon, half dozen or dozen GF
Oyster Shooters {8 EA}
house bloody mary, vodka and celery salt GF
Butter Poached Lobster {30}
1/2 Maine lobster tail, duckfat roasted new potatoes, scallions, crispy prosciutto, whole grain mustard vinaigrette and chive oil GF
Shrimp Cocktail {21}
sous vide jumbo shrimp, house cocktail sauce and lemon
Beef “Flintstone” Rib {64}
family style 24oz house-smoked and soy glazed rib with kimchi slaw, sweet chile sauce and spicy mustard
Herb Roasted Bone Marrow {18}
lockhart cattle co. marrow, grilled focaccia and roasted tomato vinaigrette
Buffalo Tartare {18}
hand cut buffalo tenderloin, house kettle chips, capers, shallots, lemon, extra virgin olive oil and black garlic aioli
French Onion Soup {14}
caramelized onion broth and gruyere cheese crouton
Local Wings {12}
8 wings in a buffalo hot sauce
Crispy Mac & Cheese Bites {10}
fried mac and cheese bites and cheddar fondue
Handcrafted Charcuterie {3 for 18 / 6 for 30}
Meats
game sausage • smoked trout rillettes • duck rillettes • smoked kielbasa • prosciutto di parma • beef tongue pastrami • truffled salami • butcher’s special • foie gras torchon {+2}
Cheeses
teton tomme (goat) • parmigiano reggiano (cow) • humboldt fog (goat) • point reyes blue (cow) • triple cream brie (cow) • pepato (sheep) • pimento (cow) • specialty regional • tar-ghouda (goat)
{served with house-made mustards, house-marinated olives & condiments}
Dessert at Local
Desserts
Chocolate Bananas Foster Bread Pudding {14}
served warm with brown butter banana caramel and whipped cream
Huckleberry Corn Cake {12}
earl grey lemon syrup and whipped mascarpone
Chocolate Budino {12}
fresh fruit and whipped cream GF
Vanilla Creme Brulee {10}
madagascar vanilla custard, caramelized sugar and orange zest
Seasonal Sorbet & Ice Cream {8}
served with almond biscotti
Cheese Plate {6 for 18 / 6 for 30}
with honeycomb, candied hazelnuts, orange spiced cherry port sauce and persephone baguette
teton tomme (goat) • parmigiano reggiano (cow) • humboldt fog (goat) • point reyes blue (cow) • triple cream brie (cow) • pepato (sheep) • pimento (cow)
{served with house-made mustards & condiments}
Digestif
Averna Amaro {9}
Cynar {10}
Amaro Montenegro {10}
Amaro Nonino Quintessentia {14}
Green Chartreuse {18}
Yellow Chartreuse {18}
Cocchi, Americano {19}
Dessert Wine
Graham’s Six Grapes {9}
Dow’s, Fine White Porto {10}
Blandy’s Rainwater Madeira {13}
Royal Tokaji, Late Harvest {13}
Badia A Coltibuono, Vin Santo di Chianti Classico {14}
Dow’s 20 yr Tawny {16}
Cocchi, Barolo Chinato {19}
Cognac and Brandy
Courvoisier VS {8}
Hennessy VS {10}
Pear Williams Purkard Eau De Vie {10}
La Diablada Pisco {12}
Germain Robin Craft Method {15}
Wine and Whiskey
Our wine menu changes often, please view our list of the most recent offerings.
RESERVATIONS 307.201.1717
55 North Cache
P.O. Box 4938
Jackson, Wyoming 83001
General Inquiries Please Email
info@localjh.com
Please Do Not Use this Email for Reservation Requests
HOURS
Open Monday – Saturday
Closed Sundays
Lunch 11:30 AM to 2:30 PM
Bar Menu 2:30 PM to Close
Dinner Menu 5 PM to Close
Happy Hour
Monday – Saturday| 4 PM to 6 PM
Bar Side Only