Three menus we are cooking this season.
Every one of them is a starting point. Most events change two or three dishes and that is expected rather than billed as a customization.
How to read these. The dish is what it is. The line underneath is what is actually in it, because "seasonal vegetables" tells you nothing and we would rather you knew. Anything can be swapped, and vegetarian dishes are cooked as dishes rather than as the plate minus the meat.
The Gallatin
Late summer, family style, served on platters to the table
To start
- Smoked trout rilletterye crisp, pickled shallot, dill
- Honey and chevre tartletthyme, black pepper, local honey
- Blistered shishito pepperssesame, flake salt, lemon
The table
- Slow roast pork shouldercider, mustard seed, charred onion
- Grilled flat iron steakchimichurri, cracked pepper, finished over coals
- Squash and sage cannellonibrown butter, hazelnut, sage. Vegetarian, and not an afterthought
Alongside
- Farro with Flathead cherriesmint, sheep's milk cheese, red wine vinegar
- Roast carrotsharissa yogurt, dill, toasted seed
- Sourdough and cultured butterbaked the morning of
To finish
- Huckleberry cornmeal cakecreme fraiche, when the pickers deliver
- Chocolate pot de cremeolive oil, sea salt
Family style, from $62 a guest. Add passed appetizers from $11.
The Bridger
Autumn, buffet, carving station optional
To start
- Squash and brown butter soupsage, pepita, creme fraiche. Served in cups, passed
- Chicken liver moussechokecherry, grilled bread
- Roast beet and hazelnutblue cheese, aged sherry vinegar
From the line
- Braised lamb shoulderlentils from east of the divide, gremolata
- Cider brined chickenroast apple, thyme jus
- Wild mushroom and barleythyme, aged cheddar, crisp shallot. Vegetarian
Alongside
- Potato and celeriac gratincream, garlic, a great deal of patience
- Charred brassicasanchovy butter, chili, lemon. Butter left off on request
- Bitter leavespear, walnut, mustard vinaigrette
To finish
- Apple and brown sugar galettebuttermilk ice cream
- Honey and rosemary cakemascarpone
Buffet, from $48 a guest. Carving station adds a chef at the table, from $9.
The Paradise
Winter, plated, four courses. Forty guest minimum
First
- Cured troutcreme fraiche, rye, preserved lemon, dill oil
- or Roast squashbrown butter, sage, hazelnut, aged sheep cheese
Second
- Handmade agnolottibraised short rib, marrow, black pepper
- or Barley risottowild mushroom, thyme, cultured butter
Main
- Beef tenderloinpotato pave, charred allium, bone marrow jus
- or Braised lamb shoulderwhite beans, salsa verde, gremolata
- or Celeriac steaklentil, walnut, crisp kale. Vegan on request
To finish
- Chocolate and olive oil tartsea salt, creme fraiche
- or Poached pearbrown butter cake, spiced cream
Plated, from $78 a guest. Guests choose in advance and we hold a small buffer for the night.
Appetizers, grazing tables and late night
Booked alongside any of the three menus rather than instead of them.
- Passed appetizers, from $11 a guestThree kinds for an hour. Six kinds and ninety minutes is the version most weddings actually want, from $19.
- Grazing table, from $16 a guestMontana cheese, cured meat, preserves, pickles, bread. Set once and left out through cocktail hour.
- Late night, from $9 a guestSomething hot at half past ten. Usually a hand pie, a slider or a bowl of green chili, and it is reliably the food people remember.
- Children, $18 a guestUnder ten. A real plate of the same food, smaller, not a separate chicken finger operation.
What we can and cannot do safely
Vegetarian and vegan
Every menu has a vegetarian main built as its own dish, and each one has a vegan version we are happy to cook. Tell us the count at the tasting and we bring the right number to the pass rather than improvising on the night.
Gluten, dairy, nut and shellfish allergies
Handled with separate boards, separate oil and separate hands, planned in advance. We label every dish on a buffet with what is in it, which is more useful to most guests than a card that only says "GF".
Severe allergies and cross contact
We will tell you what we can guarantee. A shared kitchen is a shared kitchen, and for a life threatening allergy we would rather have a direct conversation with the guest than hand you a reassurance we cannot fully stand behind.
Halal, kosher and religious requirements
We can source halal meat with notice. We are not a kosher kitchen and cannot be certified as one, so for a kosher event we will point you to someone who can do it properly rather than take the booking.
Want to taste it before you decide?
Tastings run four to six months out for weddings and private dinners. You taste the actual menu, change what you want, and we cook the revised version on the night.