Freefall Tuesday's at the Horse Ceviche of Prawns, Scallops and Lobster -in passion fruit citrus over organic spicy micro greens and slivered green papaya Brie and Mango Quesadilla in Roasted Tomato Tortilla -with cilantro macadamia nut pesto Roasted Maui Onion and Goat Cheese Salad -organic Tyee spinach and fresh mandarin orange with Haixian basil vinaigrette Grilled Natural Pork Tenderloin Medallion and Wild Mushroom Polenta -marinade of Makers Mark bourbon and fresh pineapple juice with warm pineapple chutney Chilled Sticky Black Rice Ball Infused with Ginger and Maui Honey -with young coconut ice cream
Menu for Chef's Tasting and Wine Dinner, June 14th
Pacific Rim
Secured Reservations Required: $65 per person ($39 without wine).
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
Petiscos
(Linguica, boquerone, crostini, olives and grilled red pepper)
Pour: Chateau Mourgues du Gres Rose
Cataplano
(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)
Dinner at the Horse 2011
Wednesday - Sunday, 5pm
[All dishes may not be available each evening, prices subject to change.]
"Hmmm, let's start with..."
Tunisian-style Blue Mussels steamed in broth of Pinot Grigio, olive oil, sautéed garlic, Italian parsley,
fresh organic herbs from the Horse’s garden, Roma tomatoes and Kalamata olives. 14.©
Basket of hot crusty French rolls with organic herbed goat cheese butter. 5.
Traditional Antipasto presented with marinated char-grilled vegetables, selection of Greek olives and tangy Feta. 16. ©
Tender crimini mushrooms sautéed in sweet butter, Pinot Grigio and garlic, tossed with
creamy Gorgonzola, slivers of fresh sage, breadcrumbs and white pepper. 11.
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 – Chef Kathleen & Staff
“Wow… this is a real DINNER salad!”
the Yucatan Stack – a traditional chopped salad of crisp organic romaine tossed with
our savory house-made chipotle ranch dressing, loaded with cucumber, tomato, fried corn,
green chilies and black olives, and topped with grilled spicy black beans and your choice of meat
Natural Chicken 14.© Tortilla Encrusted Tilapia 14.© Natural Angus Sirloin 16.
the Polynesian – organic baby 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. 16.©
the Rancher – organic baby farm greens dressed with red peppers, cucumbers, tomatoes, hearts of palm,
artichoke, asparagus, hard egg and topped with your choice of warm charbroiled meat, Gorgonzola crumbles
and our creamy ranch dressing.
Natural Chicken 14.© Natural Angus Sirloin 16. Line-caught Wild Alaskan Salmon 17.©
“Feeling carnivorous?”
Aged, all-natural cuts served with your choice of our delicious back of the burner soup or organic lodge salad,
vegetable and Chef’s potato or rice. Add additional soup or salad for 5 dollars.
8oz. Charbroiled Angus Top Sirloin 27.
Stone Ground Mustard Braised Pork Tenderloin Medallion 24.
14oz. Volcano Lamb Shank Braised in Veal Demi-glace 29.
14oz. Garlic-studded Black Angus Prime Rib (Saturday Only*) 29.
*Parties of 8 or more may reserve a Prime Rib Dinner Family-style during the week with 3 days notice.
“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. 24.©
Linguine ala Pesto –fragrant organic basil pesto blended with sun-dried tomatoes and sautéed vegetables,
tossed with al dente linguine and topped with a parmesan crisp and
fresh organic herbs from the Horse’s garden.
Vegetarian 15.© Natural Chicken 17.© Sautéed Shrimp 22.
Gorgonzola Basil Hot Pot - a mini fondue of creamy gorgonzola, basil, white wine, herbs and garlic presented with fresh steamed
vegetables of the day, hot crusty French bread and your choice of grilled meat.
Vegetarian 18. Natural Chicken 24. Sautéed Shrimp 27. Natural Angus Sirloin 27.
Saffron Sobe Noodle Cake - a blend of organic soba noodles, eggs, herbs and Parmesan fried crisp in saffron infused butter
and topped with sauteed Asian vegetables, your choice of meat and a creamy basil aioli.
Vegetarian 18. Natural Chicken 24. Sautéed Shrimp 27. Natural Angus Sirloin 27.
“The best burger in the universe? You bet!”
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 smoked Gouda
Crisp bacon and grilled fresh pineapple topped with sharp Cheddar
Grilled sauerkraut and Thousand Island under tangy Gruyere
Or Create your own idea of burger perfection and
substitute a natural chicken breast, wild salmon patty or black bean patty
16.
The Basic cheese– Sharp Cheddar, Monterrey Jack, Gorgonzola, Smoked Gouda, Gruyere or Parmesan. 14.
“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). 9.
“Only if Kathleen remembered to bake” Huckleberry Peach pie
with Tillamook Vanilla Bean Ice Cream (serves 2). 8.
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). 9.
Selection of Kate's Favorite Cheeses served
with Roasted Seasoned Almonds and Organic Fruit 11.
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 include:
Crispy Saffron Soba Noodle Cake topped with sauteed Asian Vegetables and Garlic Basil Aioli
Hall Peak Nachos - organic blue corn chips layered with grilled chicken,
spicy black beans, sirloin, fried spicy corn and tropical salsa
Pasta Vongole - delicate steamer clams poached in white wine and fresh herbs
Grilled Lamb Chops in Sage Pesto served on Herbed Paparadella
Parchment Poached Halibut with Coconut Ginger Relish
Molokini Pork Tenderloin on Grilled Wild Mushroom Polenta with Charred Pineapple Salsa
And more....check out the board upon your arrival.
The Weekend Brunch - 2010
Served Sunday 9am -1pm. 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.
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.
Smoked 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.
Maryland Blue Crab Benedict with steamed Organic Micro Greens
and Lemon Thyme Hollandaise Sauce.
Chocolate Hazelnut and Chevre stuffed Frenched Toast served with apple smoked
bacon or savory patty sausage.
Lodge Hash - roasted turkey, sauteed garlic, peppers, sweet onions, tomatoes, fresh herbs and
potatoes simmered under melted jack and topped with two eggs.
Located at the south end of Swan Lake, the Horse is a scenic 45 minute drive from Kalispell and Seeley Lake.
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.