Fly Fishing in Southwest Montana with Healing Waters Lodge

IMG_3523Sampling of Our 2016 Menu

Breakfasts created by Chef Bennett Chomski

Elk Sausage and Pineapple Hash with Yukon Potatoes and Charred Poblano Cream topped with an over-medium egg

Breakfast Focaccia – Toasted Rosemary Focaccia bread topped with an egg Campari Tomatoes and Basil Salsa, Balsamic reduction, goat cheese, fresh pesto

Sedona Scramble- Scrambled Eggs topped with Chorizo, Black Beans, sautéed bell peppers, fresh Pico De Gallo, Avocado and Cotija Cheese

 

Lunches created by Chef Bennett Chomski

Seared Flank Steak and Spinach salad with Smokehouse Almonds, Crumbled Blue Cheese, Dried cherries, homemade croutons and huckleberry vinaigrette

Smoked Salmon, Bacon, Lettuce, Tomato and Avocado sandwich on wheat bread.

Huckleberry-Walnut Chicken Salad Wrap with Shredded lettuce, sliced tomato and provolone cheese

 

Dinners created by Chef Linda Foy

Appetizer: Thai chicken lettuce wraps

Salad: Chilled Korean cucumber salad over spinach

Entree: Seared Sesame Seed encrusted Wild caught Alaskan Sockeye Salmon, Red curry Pad Thai noodles and mixed vegetable stir fry

Dessert: Pineapple-Lime Flan

 

Appetizer: Merguez Bison/Elk meatballs with sriracha sauce aioli

Salad: Baby Spinach salad with sumac, red onion, almonds, and toasted naan bread croutons

Entree: Orange Honey Cornih Game hens with cauliflower basmati rice

Dessert: Strawberry sorbet

 

Appetizer: Mussels steamed in garlic wine broth with garlic toasts

Salad: Spring mix salad with goat cheese and pine nuts

Entree: Bison Tenderloin with wild mushroom sauce and caramelized shallot mashed potatoes

Dessert: Dark Chocolate Torte with crème anglaise