Perched on the banks of Payette Lake in McCall, Rupert’s at Hotel McCall serves a seasonal menu of hearty mountain classics with a fusion twist. James Beard Foundation Award-nominated chef Gary Kucy prepares hunting lodge-worthy game dishes, like local venison meatballs with juniper-pickled cabbage or cold-smoked elk carpaccio with potato chips plus wild Idaho huckleberries foraged from the nearby mountains.
Special Dishes: Elk Carpaccio
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