For the ultimate dining experience at Triple Creek Ranch, our Culinary Team creates a special experience with a front row seat of the Kitchen in action and offers a stunning look behind the scenes. The Chef’s Table offers the opportunity to explore and savor a variety of tastes created from locally grown produce, fresh seafood, and high quality game meats. Delectable desserts prepared by our Pastry Team create a grand finale to each evening. The talented and personable Chefs of Triple Creek Ranch enhance the experience by personally presenting the courses and sharing their inspiration behind each dish.
7-Course Simply Elegant Chef’s Table with Premium Wine Pairing
The Chef’s Table Tasting Menu includes wines from around the world which are selected from our award-winning wine cellar, perfectly matched to heighten each course. With additional insight into the unique world of wine, our dining room staff will bring the character of the respective vintners to life through personal experiences and knowledge.
This Seven-Course Menu features Triple Creek Ranch Chefs’ artistic culinary creations. Each course is paired with premium wines personally selected by the Sommelier. The wines are chosen from our temperature-controlled cellar to compliment the unique flavors in each dish. The Chef’s Table is available for $250 per person.
Upgrade to an Exceptional Wine Pairing for an additional $150 per person. This allows us to feature select, older vintage wines. The introduction of the state-of-the-art Coravin Wine Access System allows each course to be paired with some of the rarest and most sought-after wines in the world.
For reservations at the Chef’s Table please speak to an Activities Coordinator. For those not staying with Triple Creek Ranch who would like to make reservations at the Chef’s Table, please contact the Dining Room Manager for rates and availability.
Sample Chef’s Table Dinner Menu (subject to change)
Grilled Diver Scallops – Polenta, Lamb Bacon, Arugula, Onion Dressing
House Made Pork & Chicken Pate – Scrambled Eggs, Fingerlings, Whole Grain Mustard, Piquillo Peppers, Dill Vinaigrette
Mussels & Duck Confit – Potato-Saffron Sauce, Fresh Sage
Market Heirloom Tomatoes – Squid, Parsley, Chili Flakes, Fontina, Cold Smoke Broth
Grilled Montana Wagyu Beef Flat Iron – Blue Cheese, Fava Beans, Spinach, Romaine Lettuce Cream
Huckleberry Trifle – Huckleberry Compote, Sable Cookies, Vanilla Bean Custard