Traditions Restaurant at The Bigfork Inn - Bigfork, MT

prosciutto di parma, imported gruyere comte, sopressata salami, black pepper pate, basil infused goat cheese, cornichon gherkins and dijon mustard.

our signature double stuffed shrimp, chive & cream cheese wontons.

marinated sun-dried tomatoes and balsamic shallot mushrooms on toasted baguette with infused oils, balsamic reduction and goat cheese.

medium sized frog legs served with toasted garlic and caper butter.

roasted golden and red beets with seasoned goat cheese served with beet puree and apple gastrique

Poached large shrimp served with cocktail sauce.

Half a dozen imported French snails prepared in a garlic butter cream and melted gruyere cheese.

Gourmet spring mix, tomatoes, cucumber & carrots with your choice of dressing.

Romaine, parmesan cheese & croutons.

(while it lasts)

seared duck breast & duck leg confit served with smashed fingerlings, wilted spinach & roasted red onion.

oven roasted organic chicken breast served over wild mushroom risotto.

Roasted airline pheasant breast served with caramelized cabbage and bacon butter nut squash and butter nut squash puree.

sautéed shrimp in garlic, white wine, capers, sun-dried tomatoes, lemon & butter over linguini .

grilled premium king salmon with andouille sausage parmesan risotto and fresh vegetable medley.

oven roasted fresh skilfish served with prosciutto creamy peas and roasted fingerling potatoes.

three pan seared scallops with wild mushroom ragout served over wild mushroom risotto and drizzled with balsamic reduction.

seasonal fresh vegetables in a light garlic & white wine sauce over linguini.

six ounce grilled filet mignon with drizzled port wine reduction and served with roasted fingerlings and fresh vegetable of the day.

twelve ounce grilled center cut new york served with shoestring french fries and sun-dried tomato relish.

medallions of filet mignon with a burgundy wine sauce with mushrooms and served with roasted fingerlings and fresh vegetable of the day.

Roasted rack of lamb served with cashew and fig compote, drizzled with cashew crema and topped with potato crisps.

Grilled medallions of elk tenderloin served with a port wine reduction over wild mushroom risotto.

roasted rack of wild boar served with a port wine apple sauce and fried onions.

Roasted bacon wrapped rabbit loin stuffed with confit rabbit leg and served with a butter nut and acorn squash hash with peppers and onions.

Grilled medallions of bison tenderloin served with wilted fresh spinach and port wine risotto.