blog @ laughing horse lodge » Green lodging in Montana

Swan Lake Autumn Escape for Wine Lovers

Chef Kathleen — Sat, 23 Jul 2011 13:06:48 +0000

Although summer is not quite over, we’re looking forward to a marvelous and very colorful fall here in the Swan Valley. With cool nights already occuring, the autumn foilage should be brilliant…and what better way to enjoy the crisp days of fall than with a roaring fire and a delicious glass of merlot in hand?

So if you haven’t had the chance to leave the office or the ranch this summer, now is the time to make your plans to let Kathleen and her staff spoil you rotten with good food, good wine and a comfortable bed.

Our fall package includes:

♦Two nights of lodging for two
♦Gourmet dinner for two each evening with a bottle of wine personally selected by Chef Kate to compliment your meal. (Dinner includes one appetizer, two organic lodge salads, two entrees and one dessert.)
♦Gourmet breakfast for two each morning including French Roast Coffee and freshly baked scones.
Package Price $289 (gratuity not included)

Our autumn package is available September 7 – October 30, Wednesday to Sunday only.

Optional add-ons:

Enjoy a two hour trail ride up the Swan Front to view the magnificent autumn colors. Two hour ride for two – $140

Experience the beauty of Swan River in all of its glorious fall foliage with a Guided River Float for two. Three hour float with brown bag lunch for two – $150

Bliss out with your own private in-room (or weather-permitting, lake-side) massage. One hour massage $75, two consecutive massages $140.

When Booking Your Autumn Escape: When making your secure on-line reservations, select your two nights and in the note field write: Autumn Special. Include in the notes any add-ons. Upon finishing your reservation, you will receive an automatic confirmation for rooms only…Kathleen will adjust your reservation with package details and pricing and resend a new confirmation.

We look forward to welcoming you to the Horse.

This Christmas, We’re Going to the Dogs!

Chef Kathleen — Sun, 28 Nov 2010 21:42:51 +0000

What’s a snowy white Christmas without a leisurely ride with your very own team of ardent sled dogs? Not quite perfect! And here at the Horse, we are all about providing a picture postcard perfect Christmas for you complete with wonderful food, cozy rooms and your very own sled dog experience. Join us December 25th for one of Chef Kate’s memorable Christmas Suppers featuring roasted organic goose, sugar-cured ham and all of the traditional trimmings, then settle into your warm and cozy room for an exceptional night’s rest. In the morning, you’ll be greeted with a hot cup of Montana Coffeee Traders French Roast and a delicious breakfast … and then the real fun begins! You’ll meet the snow-loving pups of Base Camp Bigfork for a leisurely ride through a winter wonderland, or if you’re up for some real adventure, you can learn to mush your own team! This special package for $269 is limited to seven couples only (your pup is welcome too). To secure your Christmas Sled Dog Adventure, call 406-886-2080 today.

Not willing ‘to go to the dogs’? Please join us for Christmas Supper. $35 per person, one seating only at 5pm, December 25, call 406-886-2080 to make your secured reservations.

Down Island Cuisine Menu for Chef’s Tasting June 22nd

Chef Kathleen — Wed, 12 May 2010 21:26:41 +0000

Tuesday’s Tantalizing Travel Tastings At The Horse Join Chef Kate and crew as we explore various culinary regions of the world. You’ll enjoy a tempting six course tasting menu complete with unique beer and wine pairings in the intimate and fun atmosphere of Horse’s dining room or garden.

Each evening commences at 6:30pm with a casual presentation by a local travel professional, and an offering of tasty morsels and conversation regarding the region being explored. Bring your travel adventure stories!

Dinner begins at 7pm. One seating only, limited to 24. Secured reservations required. $69 per person, $109 per couple.

Down Island Cuisine Menu – June 22nd

Carrot Coconut Bisque with Candied Ginger Tuile

Curried Chicken Roti with Cilantro Crème Fraiche

Golden Beets, Fennel & Bahamian Conch Salad with Lemongrass Aioli

Jerked Mahi Mahi with Grilled Mango and Chile Relish Served with Miso Sweet Potato Puree

Saban Spiced Goat Stew with Cruzan Rum Fruit Bread

Burro Banana Tart with Tropical Fruit Salsa

July 13th, 6:30pm – Cuisine of Turkey

July 27th, 6:30pm Cuisine of Argentina

August 10th, 6:30pm Cuisine of Morocco

August 24th, 6:30pm Cuisine of India

406-886-2080 www.laughinghorselodge.com

A Heartfelt ‘Thank You’ to Old and New Friends from the Horse on Finishing Our 10th Year

Chef Kathleen — Thu, 15 Oct 2009 20:22:29 +0000

As the snow begins to sugar the mountain tops here in Swan Lake, I begin the task of closing the Horse for the long winter. First the gardens, so lush and beautiful this year, are cut back and a few tears fall as the last of those glorious hollyhocks are stuffed into the mulch bag – their seed pods carefully saved for gorilla gardening around the neighborhood. Those monstrous hanging baskets of sunrise pink petunias are delivered back to the nursery and the drip systems are drained. The herb garden – so prolific this summer – gives up the last sprigs of lovage, savory and tarragon to flavor the fall stew bubbling on the back burner.

The highway is quiet, the lake even more so. No jet skis, boats or swimmers – just flocks of migrants heading south stopping in for a quick bite and respite. This is my favorite time of year – full of gold light and the smell of winter on the air. The few visitors coming through the door are a hardy breed seeking stillness and ready for any weather Nature may send their way.

It has been an amazing season thanks to the many returning guests who over the years have become good friends. And so many new faces that portend an even rosier future for the Horse. It has been 10 years since the doors opened and what a wonderful ride it has been…fascinating visitors and guests, exciting stories of traveling adventures, quiet moments on sunset contemplations and the absolutely wonderful gratification of knowing that my staff and I have contributed in some small way to making special memories for you and your families.

Although the lodge will be closed November 1 thru April 30, we won’t be idle…upgrades and improvements will take place over the winter to make your 2010 stay even more comfortable. On behalf of Nikki, Cooper, Sampson and Juliet – thank you – for the hikes, the cookies and the new vocabulary (Sampson has incorporated a distinct New Jersey accent and now knows the main theme to Encounters of the Third Kind!)

For all our new and old friends – have a safe and exceptional winter. We’ll be looking forward to welcoming you back to the Horse next year. Kathleen

Laughing Horse Lodge Finding New Ways to Protect the Environment

Chef Kathleen — Thu, 28 May 2009 17:50:38 +0000

Over the past several years Laughing Horse Lodge has attempted to become more environmentally aware in its business practices. Each year, more organic produce, grains and dairy, as well as natural meats and line caught wild fish are placed on the menu. Cleaning products have gotten gentler: guests are choosing to keep their linens longer; and now, the one area that is always a challenge for inn owners – guest amenities – has gotten a renewal and upgrade.

Thanks to the efforts of GREENWICH BAY Soap Company, a family owned and operated business that has been manufacturing fine toiletries since 1962, the Horse has been able to remove plastic shampoo bottles from the rooms and reduce bar soap waste.

Greenwich Bay’s Shampoo & Body Bar uses only the finest natural ingredients and is sulfate and paraben free. Using essential oils and very little filler water, the recycled paper wrapped bars require less energy to produce and fulfill two services in one for overnight guests. A small notice in the rooms lets guests know the benefits of the bar and how they are helping to reduce waste and potential chemicals in the water table.

We’ve still got some areas for improvement, says owner Kathleen, but we’ll keep searching for new ways to reduce, minimize and conserve while still giving our guests an exceptional Montana experience.