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Specialty Menus:
Private Dining Menu | March 16 Wine Dinner

An –RR Thanksgiving


Butternut Squash Soup
Cider Fluid Gel, Vanilla Espuma, Toasted Seed Crumble

Seared Diver Scallops
Yuzu Reduction, Fried Wasabi Leaf, Soy Bubbles

Local Roots Salad
Beets, Carrots, Kohlrabi, Turnips, Amalthia Organic Dairy Soft Goat Cheese,
Upland Cress, Blood Orange Vinaigrette, Burnt Orange Powder

Montana Buffalo Tartare
Sunny Side Up Quail Egg, Onion Marmalade, Caraway Crisp


Slow Roasted Montana Turkey with Turkey Leg Confit
Roasted Acorn Squash, Chestnut Stuffing, Cranberries, Black Truffle Jus

Grilled Pork and Venison Bratwurst
Braised Local Cabbage, Mixed Marble Potatoes, Whole Grain Mustard

Grilled Filet of Beef
Savory Potato Butter, Yellow Beets, Caramelized Brussels Sprouts, Horseradish Jus

Crispy Skin Barramundi
Meyer Lemon Purée, Spicy Coconut, Shaved Daikon and Pea Shoot Salad

Curried Montana Kamut
Roasted Squash, Cauliflower, Black Trumpet Mushrooms, Crème Fraîche, Local Watercress


8 each

Crème Brûlèe

Chocolate Pecan Pie
Served with Chantilly Cream

Pecan Pie
Served with Chantilly Cream

Vanilla Cheesecake
Served with choice of topping:
Rum Caramel and Toasted Walnuts
Chocolate Orange Ganache
Berry Compote

We are proud to support local dairies, farms and ranches whenever possible to provide you with the freshest ingredients Montana has to offer. Menus and prices are subject to change. Kindly refrain from using cellular phones in The Restaurant. Parties of six or greater are presented with one check which includes a 20% gratuity. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Ask your server which dishes apply.