March 11, 2010
A Sample of Our Dinner Menu
Lemon poached Alaskan halibut, arugula salad, truffle scented chèvre foam with crisped prosciutto, Fava beans, and roasted fingerling potatoes
Grilled rack of Rocky Mountain pasture raised lamb, Yukon gold potato puree haricot vert and Port wine demi-glace
Thick cut bone in pork chop marinated in rosemary and juniper, creamy herb polenta, sautéed kale and saffron braised turnips
Seared medallions of Montana farm raised Rocky Mountain Elk, fingerling potatoes Lyonnais, grilled broccoli raab, and roasted forest mushrooms
Oven roasted breast and confit leg of Montana Hutterite duck baby Chioggia beets, sautéed spinach, Gruyere potato gratin, and Star Anise Port reduction
Lasagna of house made semolina pasta sheets layered with roasted spring vegetables, pumpkin puree, caramelized onions, and chèvre cream sauce
Northern Plains pasture raised bison short ribs braised in Star Anise and Szechuan peppercorn scented jus with grilled baby fennel, julienne snow peas and parsnip puree
Grilled loin and apple braised leg of farm raised rabbit, baby carrots, sautéed spätzle and Calvados cream sauce