Oven Roasted Pork Tenderloin
topped with gorgonzola
    sauce and a port veal
  reduction sauce

Maytag Bleu Cheese Salad

Smoked Duck Ravioli
...in a butternut
squash sauce

Baby Back Ribs

Southwestern Chicken Pasta
in a roasted red pepper
cream sauce, topped with
roasted corn and black
 bean relish 

Alex and Lynn started the Haute Quarter Grill in 2000 and it keeps getting stronger every year. Dedicated to enjoying family and life as much as their business, they chose to only open for dinner and to be closed on Sunday and Monday...can't blame 'em for that!

Alex is a culinary artist with years under his belt as Executive Chef for Simon & Seafort's in Anchorage. He and his wife beautifully blend their individual talents to make Haute Quarter Grill a symphony of "layers of flavor" as Alex put it.

The menu changes every few months and they offer daily specials based on the availability of fresh ingredients, such as Alaskan halibut. Alex makes every attempt to use food caught/produced by fellow Alaskans whenever possible.

The Haute Quarter Grill is known for their 20oz. rib eye and generous desserts, along with great value for the generous portions served.

The only drawback to this restaurant is it's location. We say "drawback" only because it probably goes greatly unnoticed. It is next door to the Brown Jug liquor store in Eagle River and like so many Alaskan buildings, the outside shell hides the gem within!