Our menus feature a distinct melting pot of international flavors with dishes inspired by Executive Chef Jacob Leatherman.
Trained in classical French cuisine, Jacob uses his unique blending talents to create contemporary cuisine infused with dashes of the Southwest, West Indies, and Central America. Jacob's team of chefs incorporates the community's freshest ingredients to prepare uniquely refined dishes to please all palates.
In Fall of 2013 Jacob and his team were invited to showcase their skills at the James Beard Foundation in New York. They presented a Montana Rugged Luxury menu that included aspen smoked sturgeon served with bison, Meyer lemon vinaigrette, organic caviar, roasted shallot crème fraiche, and strawberries; grilled lobster with Peruvian white bean puree, mushroom curry, crispy salsify; and roasted antelope loin with sexy brie grits, poblano and quince salad, and hubbard squash broth. Triple Creek Ranch Sommelier Jeremy White selected wines from Chappellet, Merry Edwards, Et Fille, Pepper Bridge, Navarro and Domains Huet to accompany this exquisite presentation. As a guest at Triple Creek Ranch you can expect to enjoy similar creativity from your dining experience.