Starters

Bread Service

14

ube brioche, charred ramp butter

A5 Wagyu Sashimi

39

house ponzu, serrano chilies, sesame seeds, tobiko

Bison Tartare

25

shallots, chives, cornichon, capers, red miso, gochujang, crispy rice paper

Lobster Bisque

25

butter poached lobster, fresh herbs, brioche toast

Vegetarian Egg Rolls

20

cabbage, onion, carrots, mushrooms, nước chấm sauce

Pork and Greens

22

crispy miso pork belly, blistered green beans, garlic, Japanese aioli

Spring Mussels

26

yellow curry broth, shallots, garlic, cherry tomatoes, spring peas, cilantro, grilled sourdough bread

Salads

Grilled Caesar

18

black garlic Caesar dressing, shaved parmesan, brioche croutons

Smoked Strawberry Feta

18

bibb lettuce, shaved parmesan, pickled shallots, poppyseed dressing

Quinoa Salad

16

quinoa, fresh herbs, citrus segments, spinach, arugula, champagne vinaigrette

Orzo Salad

17

grilled asparagus, arugula, toasted pine nuts, artichoke hearts, basil lemon vinaigrette

Mains

Grilled Half Chicken

39

garlic mashed potatoes, roasted heirloom carrots, char siu barbecue sauce

Confit Duck Legs

36

cannellini beans & peas, grilled endive, tapioca chicharrón, sweet rosemary chili sauce

Pork Chop

42

bourbon pineapple glaze, sweet potato purée, braised greens, lentils, cured pork belly

Miso Glazed Sweet Potato

35

herb garlic yogurt, spring onion salsa, grilled hen of the woods mushrooms

Shrimp Scampi

38

fresh tagliatelle, spring peas, herbs, Korean chili flakes, grilled shrimp, blistered cherry tomatoes

Elk Tenderloin

55

fava bean purée, oyster mushrooms, huckleberry sauce, frisée & pea shoot salad

Vegan Saffron Risotto

32

spring peas, asparagus, mushrooms, marinated roasted tempeh

Sea Bass

52

carrot ginger purée, black rice, coconut foam, sesame seed encrusted green beans

Wood Fired Grill

USDA Prime Steaks

8 oz. Filet
14 oz. Ribeye
12 oz. NY Strip

Local Grass Fed Beef, Mulvey Gulch Ranch, MT

12 oz. NY Strip
32 oz. Tomahawk

Local Lamb, Paradise Valley, MT

55

12 oz. Rack of Lamb

Montrail Farms Bison, Saint Ignatius, MT

14 oz. Bison Ribeye
8 oz. Bison Filet

Salmon

19

Wild Alaskan Salmon

Enhancements

Grill Add-Ons

poached lobster
grilled shrimp
caramelized mushroom & garlic
black garlic demi-glace butter

Steak Sauces

6

chimichurri
Korean sauce
black pepper sauce
blue cheese sauce

Sides

lobster risotto
broccolini, chile and fried garlic
grilled asparagus – lemon oil and parmesan
Potatoes – whipped or sweet potato, loaded
half garden salad – basil lemon vinaigrette
half grilled caesar salad

Grilled Hot & Tangy Wings

15

sous vide chicken wings, duo of sauces: house hot and pineapple bourbon sauce

Korean Steak Fries

15

scallions, sriracha aioli, sesame seeds, bonito flakes

Pork Belly Brussels

18

miso aioli, cured pork belly, sweet chili garlic sauce, black garlic molasses

Bao Buns (3)

21

Korean-style short rib, scallions, sesame seeds, kimchi, lotus chip

Confit Duck Legs

16

pink peppercorn sauce, Asian apple slaw

Prime Burger

21

8oz. patty, tomato bacon marmalade, garlic aioli, taleggio cheese, arugula

Togarashi Fries

9

miso aioli

Desserts

Ube Crème Brûlée

16

mango purée, coconut whip cream

Coffee & Donuts

16

Vietnamese espresso ice cream, pandan, spicy ganache

Mango Sticky Rice

14

toasted rice, young coconut dust, caramelized mango

Smoking S'mores

16

dark chocolate mousse, graham cracker, toasted marshmallow

Dessert Cocktails

Grasshopper

16

crème de menthe, crème de cacao, half & half, bitter chocolate

Montana Cobbler

16

vanilla infused Montana rye vodka, raspberry sherry pedro, orange zest

Brandy Orange-Zander

18

brandy, crème de cacao, Cointreau, cream

After Dinner Amaro Flight

20

Amaro Montenegro, Amaro Nonino, Averna, Zucca Rabarbaro, Fernet Branca

Course One

Lobster Bisque

butter poached lobster, fresh herbs, brioche toast
PAIRED WITH: 2020 Chevalier Chardonnay, Loire Valley, France

Course Two

Mussels

Thai shrimp, vegetables
PAIRED WITH: 2021 Sokol Blosser PinotGris, Willamette Valley, Oregon

Course Three

Sea Bass

herb lentils, pork belly, coconut foam
PAIRED WITH: 2019 Domaine des Quatre Routes Muscadet, Loire Valley, France

Course Four

Prime Ribeye

purple Japanese sweet potato purée, black pepper sauce
PAIRED WITH: 2019 Braai Cabernet Sauvignon, Cape Town, South Africa

Course Five

Chef's Choice Assortment

PAIRED WITH: 2021 Tiamo PinotGrigio, Veneto, Italy

Menus and prices are subject to change. A 20% service charge will be added to parties of six or more. No split checks. 100% of the service charge will be distributed to service personnel.
Our friends at the Park County Department of Health would like to inform you that consuming raw or undercooked meats may increase your risk of food-borne illness.