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| APPETIZERS |
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Elk
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Juniper Dusted Elk Tenderloin, Port Glace de Viande, Pickled Shallots, Oven Dried Grape Tomatoes
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Mushrooms
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Sauté of
Forest Mushrooms and Caramelized Onions, Madeira Crème, Montana
Goat Cheese, Thyme Pastry, Pressed Balsami
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Escargot
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Escargot, Garlic-Thyme Confit, Lemon-Parsley Butter, Shitake Mushrooms, Roast Beet Cup, Watercress
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Oven Roasted Mississippi Quail
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Crawfish and Duxelle Mushroom Stuffed Quail, Mustard Greens, Double Sherry-Cane Reduction
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Bronzed Sea Scallops
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Bronzed Sea Scallops, Lobster Mushroom-Fennel Ragout, Parsnip Puree, Watercress, White Truffle Oil
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Mussels
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Sautéed Mussels, Sun Dried Tomatoes, Fresh Herb and Chardonnay Crème, Parmigiano- Reggiano
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| SOUP AND SALADS |
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Soup Du Jour
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Kandahar House Salad
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Mixed Greens, Vine Ripened Tomatoes, Carrot Strips, Croutons, and Citrus Herb Vinaigrette.
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Caesar Salad
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Crisp Romaine Lettuce, Housemade Dressing, Croutons, Parmesan Crisp, Anchovy Fillets.
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Duck Salad
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Seared Duck Salad, Terrapin Farms Field Greens and Spinach, Cashews, Sliced Pears, and Champagne Truffle Vinaigrette.
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Glacier Salad
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Marinated Flathead Valley
Pork Tenderloin, Terrapin Farms Arugula and Field Greens, Local Goat
Cheese, Toasted Pinenuts, and Huckleberry Vinaigrette.
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| ENTREÉS |
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Alaskan King Salmon
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Grilled Wild Alaskan King Salmon, Lobster-Fennel Cava Beurre Blanc, Salmon Roe, Red Onion Caramel, Watercress,
Lemon Scented Orzo
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Rack of Lamb
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Roast Colorado Rack of Lamb, Rosemary and Mustard Seed Crust, Sauce Dalise, Wild Mushroom-Manchego Gratin, Brussel Sprouts
and Parma Prosciutto |
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Duck Three Ways
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| Duck Three Ways- Seared
Duck Breast and Leg Confit, Crisp Cracklins, Orange-Ginger Jus and
Vanilla Bean Reduction, Red Wine Poached Pear, Baby Root Vegetables |
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Beef Tournedos
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| Grilled Beef Tournedos, Oyster Mushroom-Smoked Shallot Bordelaise, Tasso-Maytag Bleu Grits, String Beans |
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Vegetarian Selection
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| Roast Beet Gnocchi, Swiss
Chard, Shitakes, Capers, Nicoise Olives, Brussel Sprouts, Aged Vermont
Cheddar, Olive Oil Poached Tomatoes |
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Crawfish Raviolis
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| Homemade Crawfish Raviolis with Sautéed Gulf Shrimp, Tasso, Saffron-Basil Cream |
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Elk Roulade
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| Pan Seared Elk Roulade with Forest Mushrooms, Spinach, Montana Goat Cheese, Pinenuts, Mashed Yukon Golds, Pomegranate Glace |
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Buffalo Tenderloin
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| Grilled Buffalo Tenderloin, Champagne Grape Confiture, Foie Gras Demi, String Beans, Red Thumb Fingerling Potatoes |
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Grouper
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| Pan Roasted Red Grouper, Winter Chanterelles, Tomato Concasse, Lemon-Thyme Butter, Parsnip Puree, Green Beans |
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Menu is subject to change. Nightly offerings.
Menu Comprised by Executive Chef, Andy Blanton
1998-2007 Wine Spectator Award of Excellence
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