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Menus
Our menus are crafted to give a unique and exceptional experience no matter the occasion. From the Appetizers, Salads, Entrees, and Desserts options you can craft a three to five course dinner for your guests. Each menu is customized to accommodate any allergies, dietary restrictions or aversions that you or your guests may require. Price ranges are given for a three course, four course and five course menu based on the choices made. Any of the appetizers can be in the form of passed appetizers or plated courses depending on the style of your event. Some items on menus are subject to change based on product availability.
End of August-End of September
Appetizers
Poached oysters, tomato consomme, orange oil, sorrel
Hansen Farms Lamb meatball, almond romesco, charred scallion, basil
Confit potato, smoked trout mousse, tobiko caviar, candied lemon zest
Chickpea crepe, forest mushrooms, goat cheese, chive, balsamic
Seared Scallops, ruby beets, spanish chorizo, pea shoots, avocado
Salads
Heirloom tomato salad, Dixon melon, whipped ricotta, basil, zinfandel vinegar, Extra Virgin Olive oil
Local greens, shaved radish, picked herbs, pea shoots, sunflower seeds, green goddess dressing
Beet and carrot salad, pistachios, dried cherries, lemon, parsley
Roasted cabbage and apple salad, walnuts, pecorino, sparkling wine vinaigrette
Mains
Herb Roasted local Elk tenderloin, Autumn squash, apple ginger chutney
Braised beef short ribs, parsnip puree, glazed carrots, button mushrooms
Grilled bison filet mignon, Robuchon mashed potatoes, cippolini onions, sauce bearnaise
Grilled Montana Rainbow trout, blistered cherry tomato salsa verde, Timeless Seeds French green lentils, braised greens
Desserts
Local apple galette, salted caramel, chantille
Dark chocolate mousse, huckleberries, shortbread cookie crumble
Citrus sponge cake, white wine poached pear, Italian lavender meringue
Vanilla panna cotta, Flathead cherry, pistachio
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