9550 Main St · Upper Lake CA · 707-275-2245

Hotel Amenities

  • Complimentary Continental Breakfast
  • Morning Newspapers
  • Pool & Whirlpool Spa
  • Relaxing Gardens
  • GeoExchange Heating & Cooling
  • DVD Library
  • Main Hotel Sitting Room
  • In room coffee, TV & wifi
  • Small Refrigerator
  • Robes & Hair Dryers

Blue Wing Saloon Restaurant

  • Daily Lunch & Dinner
  • Veranda & Garden Seating
  • Full bar, local wines & beers
  • Sunday Brunch
  • Blues Wing Monday Blues Music

Food & SpiritS, Menus & Recipes


In addition to the menus linked below, we always have a wonderful array of daily specials

Lunch Menu (11:30 am - 3:00 pm Mon. - Sat.)

Dinner Menu (4:00 pm - 9 pm Mon. - Sun.)
       Tuesdays: Regular menu plus $20 3-course special

Sunday Brunch Menu  (10:30 am - 3:00 pm Sundays)

          People love our Blue Wing Bloody Marys ~ so here's Bartender Nick's "secret" recipe starting with a 32 oz. container of Tomato Juice.  This makes 4 large Bloody Marys and the mix will last up to a week in the fridge. 
Add the following to the juice: 1 teaspoon Balsamic Vinegar, 2 teaspoons Worcestershire Sauce, 1/4 teaspoon Celery Salt, 2 teaspoons prepared Horseradish, 1/3 jigger Red Tabasco Sauce, 1/4 teaspoon freshly gound Black Pepper, 1/3 Lemon juiced, and 1.5 teaspoons A1 Steak Sauce. 
Garnish with celery, olives and black pepper to taste.  Enjoy!

Kids Menu

Twenty Dollar Tuesdays: (4:00 pm - 9:00 pm Tuesdays)
On Tuesdays, in addition to our regular menu we serve a single special three course dinner priced at $20 plus tax.
     Special wines are priced at $20 for the bottle and $5 by the glass.  Call 707-275-2233 for upcoming $20 menu.

Blue Wing

Braised Lamb Shanks

A staple of the Blue Wing winter menu and featured in Wine Enthusiast's 2013 Insider's Guide to California 


Preheat oven to 350 degrees F

8 center cut Lamb Shank
1 cup flour, optional
2 onions, chopped
2 carrots, peeled and chopped
4 stalks celery, chopped
2 Tbsp. garlic, chopped
1 Tbsp. rosemary, chopped
1 Tbsp. oregano, chopped
2 cups tomato puree
Salt and pepper
1 bottle red wine, preferably same or similar to dinner wine 

To Prepare:
Heat a large skillet over medium heat, add oil to cover bottom, toss shanks in flour if using and place in pan.  Sear until golden then turn. When both sides are browned, place in a deep roasting pan. 
Top with vegetables, herbs, tomato puree, salt and pepper, wine and enough water to cover at least halfway up the lamb.  Cover with foil and bake in a preheated oven for 2 hours or until tender. 
Serve over creamy polenta or your favorite starch.  Serves 8

Recipe by Mark Linback, Executive Chef, Tallman Hotel & Blue Wing Restaurant




The Blue Wing Saloon is located in the heart of one of California’s major emerging wine regions. Our wine list features EXCLUSIVELY some of the best wines produced in Lake County – all within a 30 mile radius of the restaurant.

<Our Wine List >





The Blue Wing Saloon offers a selection of Northern California micro-brews on tap plus many popular brands by the bottle.  Details on the wine list linked above.





We are proud to offer a variety of cocktails and are continuing to build our cocktail list.  A selection is listed on the wine list linked above.