Upon request, we provide breakfast, lunch, and dinner delivered to your private dining room. We also provide catered services for larger groups and special events. Our chefs have access to the freshest local products, including organic and healthy local venison, grass-fed meats, and seasonal produce. We even have our own greenhouse. When booking your reservation, please specify your dinning needs, daily “per person” budget, and we will take care of the arrangements.

Sample Menus

 

#1

APPETIZER

SMOKED TROUT AND ROASTED RED PEPPER AIOLI ON TOASTED SOURDOUGH

SALAD

SPINACH AND ROMAINE SALAD WITH TOASTED WALNUTS,  GORGONZOLA, AND A BALSAMIC-MUSTARD VINAIGRETTE

 

ENTRÉE

SLOW-N-LOW ROASTED “MONTANA RAISED” BEEF BRISKET WITH SOUR CREAM MASHED POTATOES AND GARLIC GREEN BEANS

 

DESSERT

              CHOCOLATE-ESPRESSO CAKE WITH WILCOXSON’S ICE CREAM

 

$45.00/PERSON

 

#2 

APPETIZER

              MINI CRAB CAKES WITH ARTICHOKE REMOULADE

                                                                     

SALAD

              CARROT AND DATE SALAD ON SPINACH LEAVES DRESSED WITH APPLE CIDER-MOLASSES DRESSING

                                                                     

ENTRÉE

              GRILLED “WILD CAUGHT” ALASKAN SALMON WITH CREAMY POLENTA AND ASPARAGUS-CRIMINI MUSHROOM SAUTE

 

DESSERT

              JEWEL’S CARROT CAKE WITH FRESH BERRY SAUCE

$50.00/PERSON

#3

APPETIZER

BISON SAUSAGE QUESADILLAS WITH MANGO GUACAMOLE AND LIME SOUR CREAM

SOUP

DRUNKEN BLACK BEAN SOUP WITH ANCHO SEARED SHRIMP-BLUE CORN TORTILLA NACHO

ENTRÉE

CHIPOTLE GRILLED QUAIL WITH WATERMELON SALSA, JALAPENO-CHEDDAR GRITS, AND TEQUILA BRAISED CABBAGE

DESSERT

SWEET POTATO–PECAN PIE DRIZZLED WITH MEXICAN CARAMEL

 

$50.00/PERSON

 

 

#4

APPETIZER

              GRILLED DIVER SCALLOPS BRUSHED WITH SHERRY-PAPRIKA BUTTER

SOUP

SUMMER VEGETABLE AND SAFFRON BROTH WITH MONCHEGO CHEESE CROUTON

ENTRÉE

PAN SEARED SEA BASS AND GRILLED SHRIMP WITH CAULIFLOWER PUREE AND TOMATO-CAPER SAUCE                                                       

DESSERT

PEARS WITH CANDIED WALNUTS, CHANTILLY WHIPPED CREAM AND REDUCED BALSAMIC VINEGAR

 

$55.00/PERSON

 

 

#5

APPETIZER

TRUFFLE LOBSTER ON RUSSET CRISP

 

SALAD

WATERCRESS AND ENDIVE SALAD WITH MONTANA MADE GOAT CHEESE, TOASTED PECANS, AND A SMOKED APPLE VINAIGRETTE

 

ENTRÉE

SLICED “MONTANA RAISED-GRASS FED” BEEF TENDERLOIN WITH HERB ROASTED YUKON GOLD POTATO WEDGES AND ROASTED ONION AU JUS

DESSERT

CARROT CAKE WITH CREAM CHEESE FROSTING

 

$60.00/PERSON

 

#6

APPETIZER

RARE SEARED ELK LOIN SKEWERED WITH GOLDEN BEETS AND DRIZZLED WITH TRUFFLE OIL

 

SALAD

GOLDEN DELICIOUS APPLE AND ANTELOPE LOIN “STACKS” WITH DRIED APRICOT “COLESLAW”

                     

ENTRÉE

PARADISE VALLEY RAISED RACK OF LAMB WITH WHEAT BERRIES, ROASTED LEEKS, AND WHOLE GRAIN MUSTARD

 

DESSERT

              ORANGE POUND CAKE WITH GRAND MARNIER ICING

 

$60.00/PERSON