Breakfast Choices:
*if you're lucky, Chuck will cooking breakfast, and you'll be in for a real treat!

Eggs Benedict or Eggs Florentine


King Crab, Swiss Cheese and Scallion Omelet

Potato Crusted Montana Trout with Spinach-Tomato Scramble

Montana Wild Game Biscuits and Gravy
Sausage, Mushroom and Onion Quiche

French Texas Toast with Strawberries and Whipped Cream

Baileys-Espresso Waffles with Vermont Maple Syrup

Raspberry-Cottage Cheese Pancakes

Lunch Choices:

Roasted Butternut Squash Soup

Southwestern Chicken Sandwich with Pepper Jack Cheese and Guacamole

Big EZ Bison Burger with choice of Cheese

Grilled Chicken or Shrimp Caesar Salad

Wild Game Mini Pizza with Smoked Tomato Sauce and Fresh Mozzarella Cheese

Dinner Choices:

Sample Dinner Menu 1

APPETIZER
Lobster-Apple Salad on Toast Points

FIRST COURSE
Sweet Potato Chipotle Soup topped with Red Bell Pepper and Bacon Salsa

SECOND COURSE
Tasmanian Sweet Crab Cake with Roasted Garlic Country Slaw and Bourbon Sweet Corn Sauce

THIRD COURSE
Grilled Bison Tenderloin with Wild Mushroom Sauce, Parsnip Puree and Steamed Broccolini

DESSERT
Oatmeal Lace Cookie Napoleon with a Duet of Raspberry and Blueberry Mascarpone Cheese and Fresh Berries

Sample Dinner Menu 2

APPETIZER
Shrimp and Avocado Salsa in Pita Toasts

FIRST COURSE
Roasted Eggplant and Garlic Soup

SECOND COURSE
Tempura Battered Soft Shell Crab with an Array of Sauces

THIRD COURSE
Grilled Flank Steak with Roasted Corn-Pancetta Salsa

DESSERT
Chocolate Chip Cookie and Huckleberry Ice Cream Sandwich

Sample Dinner Menu 3

APPETIZER
Grilled Shrimp Brochette with Smoked Paprika Aioli

FIRST COURSE
Mixed Organic Field Greens tossed with White Balsamic Vinaigrette, Kalamata Olives, Feta Cheese and Candied Walnuts

SECOND COURSE
Pan Seared Wild Alaskan Sockeye Salmon with Basmati Rice and Pineapple Salsa

THIRD COURSE
Roasted Leg of Lamb with Roasted Garlic-Mint Sauce

DESSERT
Peach and Banana Bread Pudding

Sample Dinner Menu 4

APPETIZER
Black Tiger Shrimp Skewers with White Wine Dijon Mustard Sauce

FIRST COURSE
“The Wedge Salad” with House Made Maytag Blue Cheese Dressing and a Crispy Pancetta Chip

SECOND COURSE
Fennel Pollen Dusted, Oven Baked Sea Bass with Sautéed Spinach and Lemon Beurre Blanc

THIRD COURSE
Pan Seared Beef Tenderloin with Truffle Whipped Potatoes, Steamed Baby Carrots and Roasted Cipollini Onion demi-glace

DESSERT
Vanilla Crème Brulée