Dinner at the Horse 2016
Baked Cambozola topped with Turkish Figs and warm Organic Fig Preserves served with Crostini. 14.
Basket of hot crusty French Rolls with herbed organic Chevre butter. 6.
“Yes Virginia, a salad can be a REAL dinner!”
the Rancher – organic farm greens dressed with red peppers, English cucumbers, tomatoes, artichoke heart, pickled asparagus, baby corn, mandarin, and boiled egg; topped with your choice of warm char grilled meat or fish, Gorgonzola crumbles and our creamy ranch dressing. GFNatural Free Range Chicken Breast 22. House-aged Natural Angus Sirloin or Wild Mexican Garlic Shrimp 26.
“Feeling oh so carnivorous?”
Misty Isle Farms Angus Top Sirloin 34. GF
Frenched Porterhouse Pork Chop with Kate’s Stone Fruit Chutney 34. GF
House-cut Misty Isle Farms Ribeye 38. GF
Natural New Zealand Lamb T-Bones in Rosemary-Balsamic Reduction. 34. GF
“My taste buds want a surprise, please!”
Our unique entrees are served with your choice of our delicious back of the burner soup or fresh organic lodge salad.
“Still the BEST Burger in the Universe!”
Juicy half-pound ground Angus steak on a handcrafted focaccia bun with lettuce, tomato, pickle and our seasoned baked potato wedges and served with your choice of our back of the burner soup or fresh organic lodge salad 21.
Whole green chili & fresh jalapeño smothered in Monterrey Jack cheese
Grilled Spanish red onion & garlic under creamy Stella Gorgonzola
Sautéed crimini mushrooms & sweet onion smothered in Smoked Gouda
Crisp Daily’s bacon and grilled fresh pineapple topped with Sharp Tillamook Cheddar
Or create your own idea of burger perfection with the above toppings and substitute a
Natural Chicken Breast 22. Wild Salmon filet. 24. Vegetarian Black Bean Patty 18.
The Basic Cheese Burger – Sharp Cheddar, Gouda, Monterrey Jack, Gorgonzola, or Parmesan. 18.
"Life is short. Eat dessert first!"
Hot Grilled Madeira Peaches & Mango over Tillamook Vanilla Ice Cream 7. GF
“Only if Kathleen remembered to bake” Huckleberry Peach Pie with Tillamook Vanilla Ice Cream. 10.
Check out the reader board each evening for special chef creations.
Just a teasing sample of past Tantalizing Tuesdays!
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
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
(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.
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
"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
Join us for Sunday Brunch, 9am – 1:30pm
nch - 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.
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: firstname.lastname@example.org 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.