Dinner Menu

A hand-cut, pan-seared moose tenderloin sourced from the deep northern wilderness. Served medium-rare for peak tenderness, this entrée rests atop a bed of roasted fingerling potatoes and charred wild onion petals. Finished with a juniper-berry demi-glace and fresh Montana thyme. Clean, bold, and unmistakably wild.

A refined take on a classic—our wild-caught caribou patty is blended with nothing but salt, pepper, and a hint of smoked spruce salt. Grilled over open flame and topped with melted aged white cheddar, caramelized shallots, and wild lingonberry aioli. Served on a toasted brioche bun with hand-cut truffle herb fries. Lean, flavorful, and unexpectedly elegant.

A thick fillet of line-caught Alaskan salmon, pan-roasted until the skin crisps like a chip. Served over lemon-grilled asparagus, charred citrus, and a drizzle of huckleberry-basil reduction. Bright, buttery, and bursting with river-fresh character.

A pristine portion of wild halibut, poached in a sage-infused white wine broth and finished with browned butter. Paired with roasted heirloom carrots, garlic whipped potatoes, and a sprinkle of smoked sea salt flakes. Clean and delicate with a rich, savory finish.

The most prized cut of the deep-sea black cod—its cheeks—lightly pan-seared to golden perfection. Served with a miso-honey glaze, charred broccolini, and fragrant forbidden rice. Silky, subtle, and undeniably luxurious.

True to Montana tradition, our wild-harvest venison backstrap is flame-grilled, sliced, and served over a rosemary-mushroom ragout. Accented with roasted beet puree and black garlic butter. Earthy, tender, and perfected by the hunt.

Wild-caught Dungeness crab clusters lightly roasted with garlic, lemon, and herb compound butter. Served with charred corn succotash and a side of wild herb aioli for dipping. Sweet, delicate, and ocean-fresh.

A vibrant blend of wild foraged greens, shaved fennel, blood orange segments, toasted pine nuts, and a juniper–citrus vinaigrette. Bright, aromatic, and mountain-fresh.

Flaky smoked lake trout folded into a creamy blend of herbs, lemon, and charred scallion. Served with warm fire-roasted flatbread. Rustic, smoky, and perfectly shareable.

A silky soup made from roasted morels, chanterelles, and porcini mushrooms simmered with rosemary and cream. Finished with truffle oil and cracked black pepper. Deep, earthy, and luxurious.

Locally aged goat cheese whipped with wild chives, thyme, and a drizzle of Montana honey. Served with toasted barley crisps and pickled roots. Creamy, tangy, and beautifully simple.

Sweet Montana corn fire-charred and simmered in a smoked chili broth with diced potatoes and wild herbs. Warm, hearty, and bright with smoky depth.

Golden-fried croquettes filled with mashed parsnip, rutabaga, carrot, and savory herbs. Served with a wild mustard dipping sauce. Comforting, crispy, and crave-worthy.

Tender cubes of wild boar belly glazed with maple and cracked pepper, topped with charred apple slices. Sweet, smoky, and indulgent

Warm, gooey brie baked in cast iron with wild Montana huckleberry preserves, toasted pecans, and rosemary. Served with grilled sourdough. Rich, sweet, and perfect for sharing.

Shredded cabbage, crisp apples, dried cranberries, toasted sunflower seeds, and a spruce-tip vinaigrette. Crunchy, refreshing, and forest-inspired.

Silky vanilla-bean custard topped with a huckleberry jam swirl and a crisp caramelized sugar crust; topped with crushed toasted almonds. Bright wild berry sweetness meets creamy richness.

Rustic galette of thinly sliced orchard apples and pears gently smoked over cedar wood, baked in a flaky crust, and finished with a drizzle of local honey and a crumb of wild walnut streusel.

Buttery shortcake biscuit topped with a compote of wild Montana berries and a hint of spruce-tip syrup, served with a scoop of house-made vanilla cream. Rustic, aromatic, forest-fresh dessert.

A velvety mousse made from rich dark chocolate and infused with freshly picked wild mint, served in a small ceramic ramekin with a dusting of candied pine-nut praline.

Silky panna cotta gently smoked over maple wood chips, served with candied pecans and a swirl of bourbon-maple syrup. Smoky, cozy, and perfect for Montana nights.

Seasonal wild berry mix (blueberries, huckleberries, raspberries) baked under an oat-hazelnut crumble, served warm with a scoop of honeyed goat-milk ice cream. Comforting, rustic, and share-worthy.

A robust blend of Montana bourbon, cedar-smoked simple syrup, and black walnut bitters. Served over a single ice block with an orange peel and charred rosemary. Pairs with: Moose Tenderloin, Venison Backstrap.

Mezcal, dark maple syrup, toasted marshmallow foam, and a sprinkle of smoked sea salt. The perfect balance of sweet, smoky, and wild. Pairs with: Caribou Burger

Wild huckleberry purée, gin, lemon, and a touch of spruce-tip syrup shaken and poured over crushed ice. Pairs with: Salmon, Halibut, Wild Greens Salad.

Vodka, elderflower, white cranberry, and juniper berries stirred ice-cold for a crisp, forest-forward martini. Pairs with: Black Cod Cheeks, Halibut.

Local vodka or whiskey (guest’s choice), ginger beer, lime, and muddled wild mint served in a hammered copper mug. Pairs with: Mushroom Bisque, Foraged Greens Salad.

Rye whiskey, Amaro Nonino, cherry bark bitters, and a black cherry. Smooth, dark, and dangerously refined. Pairs with: Crab Roast, Moose Tenderloin.

Bourbon, muddled blackberries, thyme, and raw honey shaken with pebble ice. Served with a charred thyme sprig. Pairs with: Venison, Caribou Burger, Wild Boar Appetizer.

Montana whiskey, lemon, egg white (optional), and pine liqueur topped with a splash of huckleberry bitters. Pairs with: Any rich or smoky entrée — especially game meats.

Glacier-clear gin, lemon, seltzer, white pine simple syrup, and a delicate foam cap. Light, botanical, refreshing. Pairs with: Salmon, Foraged Greens, Pickled Garden Board.

Cold brew concentrate, vodka, coffee liqueur, and wild vanilla bean. A rich, bold finisher for heavy meals. Pairs with: Great after the Moose or Venison entrée.