Luxury Accommodations in the U.S. & Canadian Rockies

B i g ..E Z.. L o d g e - B i g... S k y , M o n t a n a









Culinary Team
Five star dining is provided in the Lodge dining room by an outstanding team of culinary professionals. Executive Chef, John Rolfe and Sous Chef, Chris Kimmel have worked together for eight years now, and have brought together an excellent team of professionals. With complementary styles, this team takes a relaxed approach to high-end cuisine. Wild game dishes are a specialty of the house.

Included during your stay:

  • Gourmet meals and snacks
  • Beverages
  • Continuously refreshed meeting breaks
  • Gourmet picnic baskets for day excursions

Menus
Our culinary team uses only the freshest ingredients available. As a result our menus change everyday. Here are a few of our recent offerings:

LUNCH MENU
Ahi
Crunchy potato tuna sandwich with arugula and ponzu sauce
Bison Carpaccio
Thin sliced bison served over mixed greens with balsamic vinaigrette and sauteed mushrooms
Mongolian Flank Steak
Flank steak marinated in Mongolian spices, grilled and served over mixed greens with sweet garlic vinaigrette and grilled polenta with wild mushrooms
Mexican Medley
Cheese enchilada , chili relleno , green chili tamale, refried beans and rice
Burger
The all American A half pounder with French fries

APPETIZERS
Duck Confit
Tender duck confit with herbed risotto, Prosciutto di Parma and shaved Parmesan, topped with onion marmalade Suggested Wine: 1994 Caltibuono
Chianti Rabbit Tart
Braised rabbit with wild mushrooms, sundried tomatoes, artichokes and leeks baked in puff pastry and topped with fresh goat cheese. Served with a Madera wine sauce Suggested Wine: 1996 King Estate Pinot Noir
Sweet Potato Wontons
Sweet potatoes and roasted garlic mashed and wrapped in wonton skins, deep fried and served with stirfry vegetables and sweet chili sauce Suggested Wine: 1998 Regis Minet Pouilly Fume, Vieilles Vignes

SALADS
Micro Greens
A mix of tatsoi, pea leaves, mizuna and red Russian kale, tossed with fresh kaffir lime leaf vinaigrette, orange sections and candied almonds Suggested Wine: 1998 Silverado Sauvignon Blanc
Mixed Greens
Fresh field greens tossed with sweet garlic vinaigrette, gorgonzola, black mission figs, golden raisins and toasted pepitas Suggested Wine: 1998 Regis Minet Pouilly Fume, Vieilles Vignes

ENTREES
Caribou
Pan roasted caribou loin served with sundried blueberry bread custard, fresh morel, shiitake doubloon and portabella ragout Suggested Wine: 1998 Rosemount Shiraz
Beef
Filet of beef dusted with a fiery crust, charbroiled and topped with a artichoke gorgonzola cheese spread. Served with wild rice potato griddle cakes Suggested Wine: 1995 Chappellet Cabernet
African Pheasant
Tender Guinea fowl stuffed with Hudson Valley foie gras, pinenuts, mushrooms and sundried blueberries, served with an Israeli couscous timbale and jus li¸ Suggested Wine: 1994 Caltibuono
Chianti Seafood Puttanesca
Jumbo shrimp, mussels, calamari and scallops, sautˇed with tomatoes, Kalamata olives and caperberries. Tossed with black truffle scented linguine Suggested Wine: 1998 Regis Minet Pouilly Fume, Vieilles Vignes
Tofu
Organic tofu, pan-seared and wrapped in puff pastry with garlic boursin cheese , baked and served with an ancho beurre blanc and an Israeli couscous timbale Suggested Wine:1996 King Estate Pinot Noir
Tuna
Jerk spiced tuna steak, pan-seared and served with a pineapple and black bean salsa and sweet potato planks Suggested Wine: 1996 King Estate Pinot Noir

All entrees served with sauteed fiddle head ferns, baby white asparagus and squash

DESSERTS
Milk and dark chocolate mousse with tuile cookie Passion
fruit and kiwi swirl cheesecake
Tasmanian honey Creme Brule
Cinnamon apple raisin crisp with Champagne sabayon

 

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