Appetizers

 

Fresh Shucked Oysters

White Balsamic, Ginger and Petite Cilantro Mignonette | 5 each

Gallatin Valley Botanical Chicken Liver Mousse

Sesame Biscuit, Raspberry and Balsamic Jam, Pickles | 12

Foie Gras

Pear and Amaretto, Salted Fat | 16

Local Cheese Plate

Chef’s Assortment, Crostini, Accoutrement | 18

 

 

Soup & Salad

 

Soup du Jour | 9

Petite Salad

Local Baby Greens, Tomato, Onion

Choice of Dressing: Ranch, Balsamic, or Cabernet and Rosemary Vinaigrette | 8

Quinoa and Pea Shoot Salad

Blood Orange, Tarragon, Feta, Smoked Almond | 11

 

 

Entrées

 

Pan Roasted Red Snapper

Charred Radicchio, French Green Lentils, Red Beet and Balsamic | 36

Pork Osso Bucco

Roasted Apple, Brussels Sprouts, Soft Polenta | 32

Prime Eye of Ribeye

Purple Viking Potato, Parsnip, Duck Fat, Black Truffle Jus | 45                                                                                                                                                                                                   

Garganelli

Roma Tomato and Basil, Shaved Truffle, Manchego | 26

Duck Leg Confit

Braised Green Cabbage, Slab Bacon, Pickled Mustard Seed | 34

Chipotle Rubbed Half Rack of Lamb

Smoked Yam, Roasted Pearl Onion, Tiny Carrot | 46

Hoisin Glazed Pheasant Breast

Baby Bok Choi, Honshimeji Mushrooms, Shiso, Radish, Dashi | 38              

 

GRL awarded 2017


Top 25 Small Hotels in the USA
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