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Menus

Feel free to choose from older menus as well :).  Most dishes can be modified for allergies/dietary restrictions, we can help to make sure we put together a menu that works for everyone in your group. Not sure where to start? There is an ordering guide at the bottom of this page, and I am happy to help with suggestions too! Please pick for the whole group (same entrée, etc), since we cook everything from scratch on site : )

We can also create a homestyle menu based on the cuisine of your choosing i.e. taco bar etc. . These are nice options to have when booking multiple nights.

 

Winter 2023/24

 

GF- gluten free upon request

VEG- Vegetarian, V- Vegan avail. Upon request

PESC- Pescatarian (veg/v automatically pesc as well)

DF- Dairy Free

 

Starters

Chef’s favorite meats, cheese, and seasonal fruit and crackers GF

Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF

Bison meatballs in blackberry marinara sauce and dipping bread GF, DF

Ground beef Sloppi J’s, beer queso, crunchy fried onion and jalapeno

Cauliflower karaage, sweet ponzu, garlic aioli, cilantro GF, VEG, V – Chicken upon request

 

Past menu hummus all available as well

 

Soup/Salad 

Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF

Winter house salad with roasted parsnip, shaved beets, asiago, rosemary mandarin vinaigrette V, DF, GF

Spinach, torched brie, walnut, dried cranberry, apple honey vinaigrette VEG, GF

Chopped romaine, bacon fat croutons, bacon bits, red onion, parm snowflake, dijon ranch 

 

Warm spiced butternut squash soup, homemade crème fraiche V, VEG

Wild rice, mushroom soup,  brown butter, parmesan served in an acorn squash bowl GF, VEG

Ground pork green chili, cornmeal gnocchi, lime crema drizzle 

 

Mains:

Veggie protein subs for mains: Cauliflower steak (GF), quinoa cake (GF), beer battered eggplant, Seasoned pan toasted tofu, Marinated Portobello                 

 

Pesc 

Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc PESC

Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC

Halibut, herbed lentils, sauteed mushroom and shallot, orange romesco GF, PESC, contains cashews

 

Carne 

Tenderloin, asparagus, mashed potato, caramelized onion and garlic cream sauce GF

Cowboy coffee Rubbed Rib Eye with Chocolate Stout Pan Sauce, smashed red potato, caramelized brussels sprouts 

Bone in lamb loin, lobster smashed potato, sauteed spinach, garlic gruyere bechamel 

 

Pork and poultry 

Roast pork tenderloin, pear and rosemary veloute, green beans, caramelized fennel red potato

Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese &

dried cranberries GF

Duck breast, cacio e pepe risotto, fried artichoke hearts, balsamic glaze GF

 

Dessert

S’mores molten lava cake* 

Cafe cubano creme brûlée GF

Spiced berry crumble*  – V, GF 

Pumpkin pie, pecan crumble crust, cinnamon chantilly cream (served in ramekins)

Spiced apple cider funnel cakes, sweet warm blackberries, caramel sauce*

*served with icecream

 

Kiddo Menu

Spaghetti with meat sauce

Hand made pizzas

Chicken tenders and mac and cheese

  • We can also simplify an adult meal to make it more kid friendly

 

Standard Menu disclaimer : ) – Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. (Especially if you have pre existing medical conditions).

 

Helpful Menu Guidelines:

All Entrée proteins are able to be swapped out individually for vegetarians/ non meat eaters etc.

Plated Dinners

– All dishes plated and coursed unless noted, appetizers are always set out family style

Up to 8 people

1-2 Appetizers

Soup or salad

One Entrée or Duo Plate

Dessert

9-16 people:

2-3 Appetizers

Soup or salad

One Entrée or Duo Plate

Dessert

17-30 people:

– All dishes besides appetizers will be plated (if enough place settings/space)

2 Appetizers + optional meats/cheese platter

Soup or Salad

One Entrée or Duo Plate

1 Dessert

Buffet Dinners

– Family style apps, salad/entrée buffet setup, plated desserts.

One chef can usually handle a buffet of up to 25 people with the given guidelines.

13 –  40 people

2 Appetizers

Soup or Salad

2 Entrees, 3 sides chosen from those 2 entrees

1 dessert

or a combination similar to this works too!

1 Appetizer + meats/cheese platter

Soup or Salad

2 Entrees, 3 sides chosen from those 2 entrees

2 desserts

These are guidelines for more traditional meal setups. If you are having more of a homestyle style menu, it will by default be more of a family style/buffet setup. Once in a while we will also do dinner that consists of an appetizer spread rather than a coursed dinner if that is your preference.