Menus

SUNDAY, MAY 15TH AT TRUBY'S RESTAURANT & BAR*

with
Terlato Wine International

Real Deal Sushi Duo
Lobster Claw Tobiko &
Spicy Ahi Tuna Cucumber Roll
served with traditional garni

Spring Ragu
Local Morel mushrooms, local asparagus, roasted shallot,
truffle and nasturtiums

Char-grilled Bistro Steak
with fiddle head fern- fingerling potato hash
and green pepper corn - brandy sauce

Dessert
Bread pudding with bourbon carmel sauce

* Menu subject to change

MONDAY, MAY 16TH AT LOGAN'S GRILL AT GROUSE

Amuse Bouche
Trout mousse in a vol-au-vent
**Paired with Acrobat Rose
First Course
Radish Salad
Watermelon and traditional radishes with
arugula and mache greens, pumpkin seeds and
chive; tossed in a lemon basil vinaigrette
**Paired with King Estate Pinot Gris
Second Course
Elk Sausage Stuffed Quail
Deboned quail stuffed with house-made elk
sausage served atop house-made spätzle with
morel mushrooms, purple asparagus, peas and
bacon jam; garnished with crispy shallots and
cured egg yolk
**Paired with North by Northwest Walla Walla
Syrah
Dessert
Vanilla Bean Pot de Crème
Garnished with candied orange zest, chocolate
dipped honey comb and cherry pearls
**Paired with Montana Coffee Traders

TUESDAY, MAY 17TH AT LATITUDE 48
With the Craggy Range Bar & Grill and Pig & Olive

House made Cubano Sliders
served with Sweet Potato Chips and a Bleu Cheese Crema
Paired with
Great Northern Brewing Co. “Good Medicine” red ale

Five Spice Pork Belly
Locally raised, with Wicked Good Farm rhubarb, Buggy Road Farm micro greens, frisee & spiced honey drizzle
Paired with
Pine Ridge Vineyards Chenin Blanc/Voignier

Seared Grouper
over Curried Couscous, Kalettes, Cherry Tomato, Panceta and a Lemon Thyme Burre Blanc
Paired with
Vodka, Ginger-Thyme shrub and limoncello cocktail by Spotted Bear Spirits

Your Choice of Desserts
Paired with
Coffee Liqueur by Spotted Bear Spirits

WEDNESDAY, MAY 18TH AT WHITEFISH LAKE RESTAURANT

Starter Salad
Roasted sliced beets, brie puff pastry, Buggy Farms micro greens, candied pecans
2012 Rombauer Merlot-Carneros

Mero Sea Bass
Yukon Gold potato crusted over roasted wild mushrooms, spinach,
grape tomatoes, pancetta lardon & herb roasted shallots
with blended chardonnay buerre blanc
2014 Rombauer Chardonnay-Carneros

Loula’s Cafe Strawberry Rhubarb Pie
2014 Rombauer Zinfandel

THURSDAY, MAY 19TH AT THE BOAT CLUB AT THE LODGE

1st course
Scallop shrimp crudo/ Meyer lemon/ jalapeño/ sherry/ mint

2nd course
Wagyu Salisbury Steak/ Yukon puree/ Oxtail morel mushroom gravy/ foie gras vinaigrette/ crispy onion rings

3rd course
Strawberry shortcake bar

FRIDAY, MAY 20TH AT CAFE KANDAHAR

Menu Announced Soon!