Five Course
- Mountain Sky wedge salad, topped with blue cheese, morels and lardon, with a buttermilk vinaigrette
- “New style” ahi tuna sashimi with ginger, scallion sticky rice, peanut oil and a sweet soy reduction
- Blackberry cabernet sorbet
- Oven-roasted bison tenderloin with whipped potatoes, baby carrots and a blackberry demi glace -or- Three cheese tortellini with creamed spinach, shaved Pecorino and fried prosciutto
- Chocolate oblivion with a raspberry sauce and pistachio ice cream
Three Course
- Tomato bisque served topped with basil, shaved parmesan and a garlic crostini
- Pan-roasted Tazman salmon, grilled citrus polenta, buttered baby spinach lemon preserves and crispy artichokes -or- Smoked duck breast, butternut squash, baby spinach, wild mushrooms and a huckleberry compote
- Basque cake with a rum anglaise and red wine sauce
