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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.
December-End of April
Appetizers
Crispy potato cakes, smoked Montana trout, Flathead cherry mustard, creme fraiche
Local mushroom tart, goat cheese custard, crispy shallot, balsamic, chive
Elk tartare, celeriac, shallot, quail yolk, sprouted seeds, sourdough cracker
Fleur Bakery sourdough bread, whipped salted butter, zaatar, radish
Duck fat roasted local carrots, toasted farro, preserved huckleberry, bacon
Salads & Soups
Celery root and apple salad, toasted walnuts, creme fraiche, parsley, honey
Roasted beet salad, pistachio butter, zinfandel vinaigrette, Amaltheia farms goat cheese, mint
Warm Tuscan potato salad, variations of mustard and onion, soft cooked egg, basil
Butter lettuce salad, Tucker Family Farms Brontide sheep's milk bleu cheese, radish, lemon cream
Winter squash soup, brown butter, pickled butternut squash, herb pistou, croutons
Mains
Herb Roasted Farm to Market Pork loin, winter squash, apple ginger chutney
Braised beef short ribs, parsnip puree, glazed carrots, button mushrooms
Bison Tenderloin, roasted fingerling potatoes, carrot puree, soy braised shiitake mushrooms, jus
Trout Culture rainbow trout, cabbage, bagna vert, crazy water, sunflower
Salt Roasted Celeriac, Timeless seeds French green lentils, green peppercorn salsa verde, garlic chips
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