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. 

 

 

“Share the “Yummm!” with a delicious appetizer…”

 

 

Calabrian-style Blue Mussels steamed in Pinot Grigio, olive oil, sautéed garlic, Italian parsley, fresh organic herbs from 
the Horse’s garden, Roma tomatoes and Kalamata olives.  18. GF

 

 

Classic Danish Herring Platter with Crème Fraiche, minced Spanish Red Onion, Tart Green Apple Slices, 
freshly baked Black Bread and Fresh Dill.  14.

 

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.

 

Tender Crimini Mushrooms sautéed in sweet butter, Pinot Grigio and garlic,tossed with creamy Gorgonzola,
slivers of fresh sage, breadcrumbs and white pepper.  14.

 

 

“Yes Virginia, a salad can be a REAL dinner!”

 

the Polynesian – organic farm greens tossed with ginger glazed pecans, Gorgonzola crumbles, 
organic apples & dried cranberries, drizzled in our creamy Wasabi vinaigrette and  topped with wild, line-caught fish, 
grilled fresh pineapple, fresh wasabi and pickled ginger.  Ahi Steak or Alaskan Salmon 23.    

 

 

the Alaskan – organic arugula tossed in our Passion Fruit Balsamic vinaigrette, sprinkled with fresh organic strawberries, 
kiwi, charred pineapple, spicy seed brittle and topped with a grilled wild Alaskan salmon filet. 23.  GF

 

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.      

 

the Cardini – a modern twist on a classic Caesar salad of grilled, hand-torn organic romaine, house-made garlic croutons and shaved parmesan served with fresh lemon wedge and anchovy Caesar dressing. Topped with your choice of 
Natural Free Range Chicken Breast  19.     or     Wild Mexican Garlic Shrimp 24.

 

 

“Feeling oh so carnivorous?”

 

House-aged, hormone and antibiotic free, all-natural prime cuts char grilled and served with your choice 
of our delicious back of the burner soup or organic lodge salad, vegetable and Chef Kate’s (sometimes whimsical) idea of starch.

 

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. 

 

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   24.      Natural Chicken Breast   28.     Wild Mexican Garlic Shrimp  34. GF pasta available.

 

Pasta Vongole – tender petite clams simmered in a light broth of Pinot Gris, Italian Parsley, garlic and Kate’s secret herbs,
served over al dente linguine. 29. GF pasta available.  

 

 

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, fresh wasabi and pickled ginger.  29. GF

 

 

Mediterranean Fisherman’s Stew – tender pieces of octopus, squid, scallops, shrimp, mussels and clams poached in a 
savory cioppini-style smoked paprika broth with a mélange of fresh herbs from the garden. 32.  GF

“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!"

 

Freshly baked, over-the-top cast iron skillet cookie – Oatmeal Raisin or Chocolate Chunk 
topped with Tillamook Vanilla Bean Ice Cream (serves 2-4).  10.

 

Hot Grilled Madeira Peaches & Mango over Tillamook Vanilla Ice Cream  7. GF

 

The Muddy Laughing Horse – dark chocolate torte oozing hot fudge drizzled with O’Mara’s Irish Cream, 
espresso and topped with Death By Chocolate Ice Cream and Whipped Cream.  10.

 

“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!


"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

 

Boolaanee

[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

 

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)


 

"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



 

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. 

            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.