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

juices
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

sides
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

Starter

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

Salad

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

Entrée

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

Dessert

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

sorbets
prickly pear, apricot, pineapple-yuzu cardamom

Grilled Yellowstone Flat Iron Beef, Locally Foraged Morel Mushrooms, Fiddlehead Ferns, Mirepoix, Roasted Salsify and Cognac-Mustard Sauce Cuisine
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Melon and Prosciutto with local rhubarb compote, chèvre mousse, sherry glaze, radish greens, crispy carrot. Cuisine
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Local Turnip Bisque with quail lollipops, fresh tarragon, and toasted almonds. Cuisine
Lime Foam with Prickly Pear Sorbet, Candied Kumquats and a Berry Coulis. cuisine
Pan Seared Diver Scallops with Foie Gras, Horseradish Shoots, White Truffles and Passion Fruit Seeds. Cuisine
Strawberry Cremeux with a Macadamia Crust, Passion Fruit and Coconut Cream Culinary Plating Class, cuisine
Thai Basil Drinking Vinegar, Cured Local Trout with Grape Crème Fraiche, Toasted Almonds, Candied Striped Beets, Black Truffle and Fresh Kumquats. cuisine
Dessert Cuisine
Shrimp lunch, cuisine
Coffee Roulade with diplomat cream, chocolate ganache, roasted salted pecans, and vanilla bourbon foam. cuisine
Salad of Grilled Yukon Golds, Spring Asparagus, Pecorino Romano, Prosciutto, Miner's Lettuce and Saffron Aioli Cuisine
crema catalana custard apple compote, brandy caramel, cider sorbet, brown butter sponge, caramelized hazelnuts, cuisine
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Dark Chocolate Mousse on Chocolate Cake with Blackberry Coulis, Fresh Blackberries and Caramelized Hazelnuts. Cuisine
Seared Lobster Tail Parsnip puree, toasted pecans, kumquat gastrique, fresh tarragon Culinary Plating cuisine
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Pan Seared Blodgett Creek Pork Loin, Butternut Squash Puree, Local Huckleberries, Summer Squash and Fennel Salad, cuisine
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Red Hawaiian Crab with Grilled Prawn, Avocado Mousse, Cabbage, Kimchi Butter, Divine Caviar and Amaranth Greens Culinary Plating Class cuisine
S'mores Entrement: Honey Whiskey Marshmallow Mousse, Graham Shortbread, Smoked Chocolate Mousse, and Ganache with Toasted Cinnamon Ice Cream Cuisine
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Dessert Cuisine
Local Fromage Blanc Cheese Cake English tickler-aged cheddar, dried fruit chutney, cocoa nibs, toasted baguette. Cuisine
Muscovy Duck Breast Somen noodles, shaved celery, crispy wonton, curled scallions, ginger shoyu, toasted sesame Culinary Plating Class, cuisine
Jivara Milk Chocolate Cremeux, Choux au Craquelin, Caramelized Banana, Cocoa & Sea Salt Candied Hazelnuts, and Dulcey Powder, Cuisine