SAMPLE MENU TWO

APPS

Juniper & Sumac Bison Tartar

Cured Egg Yolk, Pickled Ramps, Duck Fat Fried Capers, Amaranth Lavash

Fried Halibut Cheeks

With Saffron Aioli & Chive Blossoms

SALAD

Duck Bacon & Peashoot Salad

Shaved Hakurei Turnip, Amalthia Chèvre, Toasted Filberts, Nasturtium, Fennel Vinaigrette

ENTREE

Montana Rack of Lamb

Smoked Beet Puree, Charred Farm Carrots & Parsnips, Nasturtium Pistachio Gremolata

DESSERT

Flat Head Cherry Pavlova

Bourbon Soaked Flathead Cherries, Mint, Toasted Almonds

SAMPLE MENU ONE

APPS

Foraged Flatbreads

Wild Chanterelles, Fromage Blanc, Vidalia Onion Soubise, Wild Onion Blossoms

Local Trout Rillete

Maple & Coriander Smoked Trout, Cucumber, Nasturtium, Mascarpone, Chives

FIRST COURSE

Strawberry Gazpacho

Local Strawberries, Cucumber, Lamb Prosciutto, Fermented Green Strawberries, Basil, Olive Oil

SECOND COURSE

Grilled Beet & Citrus Salad

Charred Baby Beets, Amalthia Chèvre, Lovage, Fennel, Almonds, Sherry Vinaigrette

THIRD COURSE

Pan Seared Stripped Bass

Carrot Ginger Puree, Grilled Baby Bok Choy, Tempura Fried Garlic Scapes, Carrot Green Salsa Verde

FOURTH COURSE

Juniper & Peppercorn Crusted Venison Chops

Farro Risotto, Roasted Local Radishes, Chanterelles, Wild Currant Gastrique

DESSERT

Stone Fruit & Lavender Crème Brulee

Vanilla and Apricot Custard with Torched Lavender Sugar and Fresh Cherries