Ever imagined dining under a kudu or warthog? Search no more, as Safari Bar & Grill in Renner has over 20 animals harvested by Dean Sorum and sons Paul and James.
The majority of the animals (including new bears from Canada) were hunted via archery and are all from different parts of the world.
“Most of them were hunted except the buffalo, which is my favorite,” said general manager Courtney Bruntz. “He died of old age.”
Safari Bar & Grill is a family business and shares a parking lot with their other thriving company, the Renner Corner Meat Market, where they get a lot of their menu brought over from. While the taxidermy is unique, they’re more known for quality, fresh meat.
“We’re famous for our Bloody Mary,” said Bruntz. “A lot of people come in just for that as an appetizer because it comes with Dean’s Beef Jerky.”
Head chef and kitchen manager Michele Haigh says the Ribeye Steak Sandwich has been a staple there as well.
“Our whole company’s business is built on the cornerstone of fresh, local meats, so I try to keep that prevalent in the menu,” she said.
A new meat-inspired option is the BBQ Pork Flatbread with pulled pork, thick-cut, hickory-smoked bacon, pineapple, caramelized onions, roasted peppers, with cheddar and pepperjack cheese, and balsamic reduction.
“We do our pulled pork in-house,” said Haign. “Almost all of our sauces are homemade. Our BBQ is original.”
Not feeling pulled pork? There is also the Margherita Flatbread (diced tomatoes, fresh basil and mozzarella with balsamic reduction) and the Buffalo Flatbread (crispy or grilled chicken on a bed of bleu cheese dressing, topped with mozzarella, tomato and celery with a balsamic reduction).
A newer salad is the Santa Fe Chicken Salad with a Cajun-grilled chicken breast, mixed salad greens, shredded cheese, red onion, tortilla chips, black beans and corn, sour cream and salsa, served with a choice of dressing.
Speaking of salad and summertime vibes, Safari Bar & Grill sees a lot of traffic from events like poker runs or for simply dining outdoors.
“We have a great patio for warm weather,” said Bruntz.
FOR MORE INFORMATION, VISIT SAFARIBARGRILL.COM.
MORE OF WHAT'S ON THE MENU
LION TAMER APPETIZERS
House-cut 100 percent USDA Choice sirloin grilled or fried to perfection. Served with toast.
Hand-battered Cajun-blackened walleye bites served with tartar sauce.
SOUPS, SALADS, & WRAPS
Thin-sliced turkey, Virginia ham, and thick-cut, hickory-smoked bacon served with lettuce, shredded cheese, tomato, and mayo wrapped in a flour tortilla.
Fresh USDA Choice ground chuck topped with provolone cheese and house bourbon sauce.
South Dakota lean and tasty buffalo.
THE BIG PIG
Pulled pork, Virginia ham, and thick-cut, hickory-smoked bacon topped with cheddar cheese, crispy onions, and signature sauce on a grilled Brioche bun.
Corned beef with sauerkraut and Thousand Island dressing on grilled marble rye.
Pepperoni, bacon, Italian sausage, ground beef, mushrooms, green peppers, onions, and black olives.
Seasoned ground beef and onions topped with tortilla chips, lettuce, tomato, and cheddar cheese.
PASTA & PLATTERS
Eight oz. of house-cut, 100 percent USDA Choice sirloin chislic served with garlic bread bites and choice of BBQ sauce or ranch.
HAWG WING PLATTER
Oven-roasted or deep-fried pork shanks with choice of dry seasoning or wing sauce (spicy honey is recommended) served with garlic bread bites.