Just a teasing sample of past Tantalizing Tuesdays!

"Tantalizing Tuesdays"  A Taste of Provence 

Tomme de Savoie and Point Reyes Blue Cheeses

Classic cheeses with Crostini and Summer Crisp Pear

Pour: Nathalie Falmet Brut Champagne

Lavendar Poche Salade d’artichauts

                                  Petite artichokes poached in lavender served with grilled golden beets,                                  heirloom tomatoes and lavender infused champagne balsamic dressing

Pour: Three Trees Rolle – Macabeo 2009 - Roussillon

Toulousian Cassoulet

Classic white bean stew with roasted rabbit, organic pork sausage and goose.

Pour: L’Oustal Blanc K9 Carignan – Languedoc Roussillon


Soufflé au Fromage Blu

Classic cheese soufflé

Pour: Luisa Fefosco 2009 - Fruili

Alouette aux Figues et Noisettes

Armagnac roasted young quail stuffed with figs and hazelnuts

Pour: Domaine Font-Sarade les Haute de la Ponche 2009 - Vacqueyras

Tarte aux Poires et Amande

"Tantalizing Tuesdays" Taste of Afghanistan

Baked Goat Cheese & Figs

[Baked organic goat cheese and dried figs with Pistach

Pour:  Guardian Sauvignon Blanc, Washington


Banjan Borwani with Non-i-Afghani

[Broiled eggplant and Turmeric-infused Onions served with Garlic Yogurt Sauce ]

Pour:  Castelo de Papa Godello  Spain



[Fried Leeks and Cilantro Filo Pockets served with Chilled Cucumber and Garlic Sauce]

Pour:  Domaine Bidalere Rose  Gasgogne


Quail Hawayej with Qbuli Pilau


[Spice-rubbed baked quail with sweet saffron rice.]

Pour: St Innocent Pinot Noir Temprance Hill 2009


Lamb Kebab Marinovat with Chatni Gashneez

[Marinated Lamb Kebab with Coriander Stone Fruit Chutney]


Pour:  Elyse Korte Ranch Zinfandel Napa


Kunafah with Dates

"Tantalizing Tuesdays" A Taste of Iberia


Fresh Kumamoto Oysters

Pour:  Pepiere Muscadet


Cenouras de Conserva a Algarvia

(organic carrots marinated with toasted fennel and paprika served on Loon Lake Garden organic greens)

Pour:  Talley Chardonnay Arroyo Grande, 2009



(Linguica, boquerone, crostini, olives and grilled red pepper)

Pour:  Chateau Mourgues du Gres Rose



 (clam and spicy sausage and tomato stew )

Pour:  Traza Gra, Tempranillo, Spain


Vinha D’Alhos

(marinated pork tenderloin with Saffron Risotto)

Pour:  St. Damien Gigondas La Louisiane 2007


Pastal de Nata ala Kate

(Cinnamon Custard with Apricot Port Sauce)


"Tantalizing Tuesdays" - Taste of Montana

Crostini with Flathead Cherry Chutney 
Herbed Chevre & Smoked Chicken Breast

Pour:  Talley Estate Chardonnay 2011 – Arroyo Grande, Central Coast, California


Peach and Berry Salad of Native greens, Poppy Seed Dressing and Barrel Aged Feta

Pour:  Heidi Schrock Rose – Austria


Seared Wall Eye on Couscous and Spicy White Eggplant with Asian Glaze

Pour: Drouhin Cotes de Beaune Villages Pinot Noir 2011 – Burgundy, France


Blackberry Sorbet with Fried Pineapple Sage


Braised St. Ignatius Buffalo Short Ribs , Sweet Potato Puree and Sautéed Brussel Sprouts

Pour:  Mollydooker Boxer Shiraz – McClaren Vale, South Australia


Huckleberry Soufflé with Huckleberry Custard

Pour:  Haut Mayne Sauterne – Sauternes, France

"Tantalizing Tuesdays" Hali’imaile General Store, Maui

Maui Onion & Chevre Tarts with Kate’s Stone Fruit Chutney

Pour : Mestres Cava 1312,  Estate bottled by Heretat Mestres, Sant Sadurni d’Anoia, Spain

Blackened Yellow Fin with Sweet Thai Chile Sauce and Wasabi Greens

Pour: Riesling Trocken Melphyr, Estate bottled by Jakob Schneider, Nahe, Germany

Shep Gordon’s Maui Onion & Ginger Soup

Pour: Bishops Peak Pinot Noir, Estate bottled by Talley Vineyards,  San Luis Obispo, California

Baked Ono with Corn Salsa and Wasabi Tartar

Pour: El Pedrosal Crianza, Estate bottled by Bodegas Hnos. Perez Pascuas, Ribera del Duero, Spain

Roast Pork Tenderloin on Wild Mushroom Polenta with Hot Pineapple Salsa

Pour: Suicide Shift, Mark Ryan Winery, Woodinville, Washington

Frozen Lemongrass Crème Brulee in Ginger Puff

A tribute to award-winning American Chef, Beverly Gannon.

"Tantalizing Tuesdays"  Midtown Bistro, Santa Fe


Charred Peaches on Wild Arugula with Begonia Petals, Chili Pine Nuts & Duck Bacon

Pour : Aphillanthes Cotes du Rhone Clementia Blanc, France

Lobster Ravioli with Lump Crab Cake in Roasted Tomato Chipotle Sauce

Pour: Evening Land Pinot Noir, Seven Springs, Oregon

Chilled Avocado-Cucumber Soup with Lime Crème

Pour: Schwarzbock Gruner Veltliner, Austria

Grilled Rocky Mountain Trout on Braised Beluga Lentils with Bitter Greens

Pour: Domaine St Damien Cotes Du Rhone le Bouveau, France

House-aged Angus Tenderloin on Green Chili Mashed Potatoes

Pour: Elyse Morisoli Vineyard, Napa Valley Zinfandel, California

Tres Leches Cake with Mango Papaya Glaze


A tribute to Santa Fe Chef, Angel Estrada.


    "Tantalizing Tuesdays"  Ducasse in Japan

Yellow Fin Tartar with Golden Beet and Russet Chips Dusted with Black Lava Salt

Pour: Oro de Castillo Verdejo - Spain

House-smoked Pacific Salmon on Wakame with Crispy Soba

Pour: St. innocent Pinot Gris Vitae - Oregon

Shitake Miso in Bonita Flake Infused Broth  

Pour: Elyse C’est Si Bon - California

Tenderloin & Vegetable Tempura with Bernaise
Pour: La Cartuja Priorat - Spain      

Caramel Braised Pork Belly with Bao Steam Buns & Braised Brussel Sprouts   
Pour: Five Star Cellars 2009 Syrah - Washington

Coconut Cream Mochi & Green Tea Cheesecake with Ginger Praline

A decidedly quirky look at classic Japanese cuisine with a French twist

Dinner at the Horse 2016

Wednesday - Sunday, 5pm - 9:00pm    Reservations: 406-886-2080
[All dishes may not be available each evening, prices subject to change.]

Please Note: Occasionally the Horse is closed for private functions and off-site catering events.
Please make confirmed reservations to insure your table. 

“Ummm…let’s start with…”

Tunisian-style Blue Mussels steamed in Pinot Grigio, California Extra Virgin olive oil, sautéed garlic,
Italian parsley, fresh organic herbs from the Horse’s garden, Roma tomatoes and Kalamata olives.    Gluten-free

Herbed Organic Goat Cheese Butter with French Rolls hot from the oven . 

 Crimini Mushrooms sautéed in organic sweet butter, Pinot Grigio and garlic, tossed with creamy Gorgonzola,
 slivers of fresh sage from the garden, breadcrumbs (optional) and white pepper.    Gluten-free option


We create each meal to order, using only the freshest ingredients available.
We strive to provide a selection of organic and natural produce and meats,
and make every effort to support companies using sound stewardship practices.
If you have any food allergies, please inform your server at time of order.

Thank you for dining with us this evening – Kathleen & Staff


“Wow… this is a real DINNER salad!”

the Alaskan – a not-so-traditional salad of spicy organic arugula tossed with our savory house-made passion fruit balsamic dressing, topped with fresh strawberries, kiwi, ginger glazed pecans, grilled pineapple and a wild Alaskan Salmon filet.   Gluten-free

the Polynesian – organic farm greens tossed with ginger glazed pecans, Gorgonzola crumbles, peppery Granny Smith apples & dried cranberries drizzled in our creamy wasabi vinaigrette and 
topped with a seared line-caught Ahi steak, grilled fresh pineapple and fresh wasabi. 

the Rancher – organic farm greens dressed with red peppers, cucumbers, tomatoes, mandarin oranges, artichoke hearts, asparagus, hard egg and topped with your choice of warm charbroiled meat, Gorgonzola crumbles and our creamy ranch dressing.
Natural Chicken      Natural Angus Sirloin        Line-caught Wild Alaskan Salmon   Gluten-free

“Feeling carnivorous?”

House-aged, all-natural, prime cuts served with your choice of our delicious back of the burner soup or

organic lodge salad, vegetable and Chef’s starch. Gluten-free

8oz. Charbroiled Blue Mesa Angus Top Sirloin   

14oz. Frenched Porterhouse Pork Chop with Kate's Stone Fruit Chutney  

14oz. Charbroiled  Angus Ribeye 

“Something out of the ordinary please!”

Served with your choice of our delicious back of the burner soup or organic lodge salad.

Mango Ahi Steak – Line-caught Ahi marinated in ginger-soy and mango salsa, seared warm rare and served on a bed of sweet Indonesian-style Wehani rice with Asian vegetables and fresh wasabi.  

Linguine al Pesto –fragrant organic basil pesto blended with sun-dried tomatoes and sautéed vegetables, tossed with al dente linguine (gluten-free pasta available) and topped with a parmesan crisp and fresh organic herbs from the Horse’s garden.
Vegetarian      Natural Chicken      Sautéed Garlic Shrimp  

Pasta Vongole – tender petite clams simmered in a broth of Pinot Grigio, sautéed garlic,
organic Italian Parsley and California Extra Virgin Olive Oil (with just a hint of Kate’s secret spices)
served over al dente linguine (gluten-free pasta available). 

Mediterranean Fisherman's Stew - a magical bowl filled with tender octopus, squid, clams, mussels, shrimp, and scallops in a savory tomato and herb broth spiced up with smoked paprika.

"The best burger in the Universe!" 

Juicy half-pound ground Angus steak on a handcrafted focaccia bun served with our seasoned baked potato wedges
and your choice of our organic lodge salad or back of the burner soup. 


Whole green chili & fresh jalapeño smothered in Monterrey jack cheese

Grilled Spanish red onion & garlic under creamy Gorgonzola

Sautéed crimini mushrooms & sweet onion smothered in Gouda

Crisp Dailey's Apple Smoked Bacon and grilled fresh pineapple topped with Tillamook Sharp Cheddar

Or Create your own idea of burger perfection and substitute Chicken Breast, Wild Salmon or Ahi. 

The Basic Cheese– Sharp Cheddar, Monterrey Jack, Gorgonzola, Gouda, Havarti or Parmesan.   

“Your just desserts…” 

Freshly baked, over-the-top skillet cookie – Oatmeal Raisin or Chocolate Chunk

topped with Tillamook Vanilla Bean Ice Cream (serves 2-4).  

Hot Madeira Grilled Peaches & Mango Sauce over Tillamook Vanilla Ice Cream  

The Muddy Laughing Horse – dark chocolate torte oozing hot fudge drizzled with O’Mara’s Irish Cream,

espresso and topped with bittersweet Chocolate Caramel ice cream (serves 2). 

‘Only if Kathleen remembered to bake’ Huckleberry Peach Pie with Tillamook Vanilla Ice Cream. 

Prices range from $14 to $34

 Evening Specials
Each evening, Kathleen will offer up a unique dish to tempt you away from her regular menu.
Some of the more adventurous offerings may include:

Hall Peak Nachos - organic blue corn chips layered with grilled chicken,
spicy black beans, sirloin, fried spicy corn and tropical salsa

Grilled Lamb Chops in Sage Pesto served on Herbed Paparadella

Parchment Poached Halibut with Coconut Ginger Relish

Saffron Soba Noodle Cake 

Molokini Pork Tenderloin on Grilled Wild Mushroom Polenta with Charred Pineapple Salsa
 And more....check out the board upon your arrival.

Punjab Curry with Po Po Platter

Savory Carnitas Tacos with Spicy Black Beans

Braised all-natural Volcano Lamb Shank on Lavender infused Polenta

Sunday Brunch - 2014
Served Sunday 9am -1:30pm. Reservations for parties of 5 or more please.
Kathleen changes the menu each week, adding fresh new seasonal offerings.
If you're craving a particular dish, please call in advance to ensure it is being offered.
Prices range from $9 to $18. 

            Fluffy Buttermilk Pancakes brimming with huckleberries and peaches, 
served with two eggs and your choice of apple smoked bacon or patty sausage. 

            The Traditional Western Breakfast of two eggs, crispy hash browns, 
apple smoked bacon or patty sausage and freshly baked sunflower seed bread.

            Poached wild Alaskan Salmon, Organic Micro Greens and Lemon Crème Fraiche 
folded into a French-style omelet, served with hash browns 
and freshly baked sunflower seed bread.

            Delicate ricotta blintzes perched atop a Bavarian ham steak, 
drizzled with warm Huckleberry Cassis sauce, 
fresh whipped cream and orange zest.

             Lodge Porridge of organic Wehani rice, steel-cut Irish oats, cranberries and apples, 
simmered in organic maple syrup water with spices, 
served with fruit and freshly baked sunflower seed bread. 
            East Shore Crab Benedict with steamed Organic Micro Greens 
and Chipotle Hollandaise Sauce. 
Huckleberry Chevre stuffed Frenched Toast served with apple smoked
bacon or savory patty sausage. 

Pork Carnitas with Refried Black Beans and Eggs.

Baked Copano Bay Oysters with Eggs and Hash Browns 


Ranked #1 by tripadvisor.com, the Horse offers a refreshing selection of delicious dishes
with an accompaniment of fine wines and imported and locally master-crafted beers
in an intimate and quiet atmosphere.
Reservations are required to insure your experience at the Horse is singularly memorable.


Phone  406-886-2080  or e: laughinghorselodge@gmail.com to make reservations


or for information on evening specials and upcoming music events.

Private parties of 12 or more are welcome for lunch or dinner on non-public dining days
 with advanced reservations.