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**