Local Fromage Blanc Cheese Cake
English tickler-aged cheddar, dried fruit chutney, cocoa nibs, toasted baguette.

Sample Menus

Keeping it Fresh

Each Day Chef Jake and his Culinary Team gather to consider the freshest ingredients at their disposal for crafting a creative new menu daily.

Perhaps the spring fiddlehead ferns fresh from a local farm will serve as a side, complementing a pan-roasted squab similarly sourced from another local vendor. At the right time of year – Montana huckleberries picked that day might be found in the syrup for your pancakes, your dinner entree, or the cocktail you enjoyed before dinner!

Chef prep work Culinary Cuisine in the Kitchen
Chef Jake Plating Culinary Cuisine in the Kitchen
Chef prep work Culinary Cuisine in the Kitchen
Chef Misty and Chef Hayley in Culinary Kitchen
Chef prep work Culinary Cuisine in the Kitchen
Chef Jake Plating Culinary Cuisine in the Kitchen

The menus below are representative of the delightful surprises that await you, and our Sommeliers stand ready to help you select the perfect complement from our Wine Cellar.

Sample Breakfast Menu
changes daily

raspberry & lemon curd french toast
thick cut french bread, lemon curd, fresh raspberries

mediterranean breakfast wrap
daily’s thick cut bacon, cherry tomatoes, red onion, spinach, kalamata olives, three eggs scrambled, herbs, crumbled feta, grilled naan bread

omelets & scrambles to order
select from
cheddar | swiss | pepper jack
mushrooms | tomato | peppers | spinach | onions | avocado
bacon | ham | chicken apple links | sage pork patty

ranch house breakfast
two eggs to order, hash brown potatoes, toast
add a breakfast protein
daily’s thick cut bacon | smoked ham | chicken apple links | boneless northwest trout | sage pork patty
bread options gluten free options available
rye, whole wheat, white, sourdough, multi grain, english muffin, bagel

anson mills stone cut oats
made fresh to order, served with brown sugar, raisins, milk

upon request

seasonal fruit

house made granola

house made pastries

regular and nonfat greek yogurt

egg whites

breakfast beverages

fresh squeezed orange, fresh squeezed grapefruit, apple, pineapple, cranberry, tomato, clamato, v8

big creek coffee roasters, hamilton, mt
regular, decaffeinated, espresso and lattes

lake missoula tea co., missoula, mt
herbal, green and black teas available

Sample Lunch Menu
changes daily

rattlesnake sausage & scallop chowder
cream, potatoes, chive

house made chilis
nick’s famous beef chili or spicy vegan chili
served with sharp white cheddar cheese, red onions, tortilla chips

arugula salad
fresh local strawberries, feta, toasted walnuts, shallots, cb ranch honey vinaigrette

cajun albacore sandwich
grilled sourdough, white cheddar, scallions, house pickled asparagus, lemon pepper aioli
choice of side

slow roasted pork ribs
quinoa & cb apple salad, togarashi sweet potato fries, cb ranch apple butter sauce

triple creek ranch beef burger
peppered bacon, cheddar, house spicy pickles, caramelized onions, lettuce, tomato, brioche bun
choice of side

*also available – veggie burger patty or chipotle black bean patty

roasted turkey & huckleberry sandwich
roasted turkey, huckleberry chutney, brie, arugula, and rosemary aioli on a local multi grain baguette
choice of side

french fries, sweet potato fries, tim’s sea salt chips, sun chips, soup, salads

mixed green salad
tomatoes, carrots, cucumber, red onion,
choice of dressing
balsamic vinaigrette, ranch dressing, blue cheese dressing, ginger dressing

shrimp cocktail

hummus and pita bread

tortilla chips and fire roasted salsa

cheese and cracker plate
served with seasonal fruit

Sample Dinner Menu
changes daily


hungarian green bean soup
crispy country ham

kanpachi poke
sushi rice, snap peas, carrot/cucumber/ramp slaw, seaweed salad, black garlic shoyu, toasted sesame seeds


salami and fern pasta salad
fiddlehead ferns, wild scallions, pecorino red wine vinaigrette

belgian endive
tomatoes, piquillo peppers, manchego, buttery bread crumbs, watercress, honey-oregano vinaigrette


seared sage and mustard pheasant
wild rice, roasted cauliflower, brussels sprouts, baby kale, garlic, capers, parsley, golden raisin, parmesan, duck jus

pan roasted hawaiian sea bass
farro, lentils, broccoli with pecorino sauce, lemon-thyme beurre blanc, pesto

sautéed brown butter beef ribeye
wild rice, roasted cauliflower, brussel sprouts, baby kale, garlic, capers, parsley, golden raisin, parmesan, mushroom puree


tiramisu 2.0
vanilla sponge, coffee, mascarpone cream, cocoa

fresh berry crisp
blackberries, raspberries, oat crumble, strawberry whipped cream

cheese plate
beemster cheese made with cow’s milk, served with fresh fruit, strawberry jam, and crackers

ice creams
vanilla, blood orange cream sickle, coffee

prickly pear, apricot, pineapple-yuzu cardamom