SALADS

WEDGE – Gorgonzola, chopped eggs, tomatoes, vinaigrette

CHARRED CARROT – Arugula, chevre, lemon vinaigrette

CLASSIC CAESER SALAD – Romaine, croutons, parmesan, Caesar dressing

PEAR & BRIE SALAD – Field Greens, dried cranberries, cashews, huckleberry vinaigrette

FIELD GREEN HOUSE SALAD – Field greens, tomatoes, cucumbers, mushrooms, carrots, olives, balsamic vinaigrette

WARM SPINACH SALAD – Red onion, mushrooms, chopped eggs, tomatoes, hot bacon dressing

ROASTED BEET SALAD – Mixed greens, red onion, walnuts, feta, Dijon vinaigrette

ENTRÉE

DIJON CRUSTED LAMB CHOPS – Swiss chard, lyonnaise potatoes, dilled carrots

MONTANA WAGYU BEEF TENDERLOIN – Morel cream, striped duchess potato, roasted brussel sprouts and pancetta, tomato parmesan

NY STRIP STEAK – Lemon parsley haricot vert, caramelized beets, potato pave, roasted garlic béarnaise

ELK WELLINGTON – Roasted vegetables, Flathead cherry wild rice, madeira reduction

SHRIMP & GRITS – Roasted broccoli, maque choux

HERB ROASTED HALF CHICKEN – Morel risotto, grilled asparagus, ratatouille

YUKON GOLD “SCALED” ALASKAN HALIBUT – Lentils, garlic greens, blistered grape tomatoes

DESSERTS

CHOCOLATE POT DE CRÉME

LEMON TART with Macadamia Crust

BRANDY FREEZE – Chocolate shavings, shortbread

ENGLISH TRIFLE – Sponge cake, crème patisserie, sherry, fresh berries

BREAD PUDDING – Pecans, cinnamon, bourbon sauce

TRIPLE CHOCOLATE MOUSSE CAKE

CRÉME CARAMEL

*Alternate entrée option available upon advance request*

**Accommodations for dietary allergies/restrictions with advance notice**