Breakfast, served 7-10am, features a full hot breakfast menu, a daily chef's special, and a continental buffet complete with baked goods from our onsite bakery.
Some guest favorite breakfast choices:
-Montana Huckleberry-Lemon Ricotta Pancakes with apple sausage or bacon
-IRMR Huevos Rancheros-Two Farm Fresh Eggs, Spanish Black Beans, House Ranchero Sauce, Grilled Corn Tortillas, Avocado, White Cheddar, Sour Cream, Cilantro
During breakfast guests order from Chef Jordan's gourmet sandwich menu, then pack the remainder of their picnic lunch from a buffet that is set up in the dining room.
-Grand Mogul-Roasted Turkey, Smoked Provolone, Cranberry Marmalade, Telicherry Pepper Mayo, Sprouts, Marinated Tomatoes on Multi-Grain Bread
-Williams Peak-Kurobuta Ham, Genoa Salami, Mortadella, Aged Swiss, Spanish Olive Tapenade, Sprouts on Herb Focaccia
Amuse are available in the Lodge Great Room, 6:00-8:30pm.
-Seared Foi Gras on Grilled Crostini w/ Gooseberry-Brandy Jam and Garlic Chives
-Apple, Jicama and Fennel Spring Rolls w/ Sweet Chili Mango Sauce
First and second courses, and dessert, are served in the dining room on fine dining evenings (S, T, W, Fr). Guests are seated between 6:30-8:30pm.
First Course (Two choices each evening)
-IRMR House Pulled Mozzarella Caprese Salad w/ Local Heirloom Tomatoes
Arugula, Purple Basil, Balsamic Gastrique
-Hawaiian Ahi Tuna Tartar w/ Sesame Vinaigrette
Organic Arugula, Avocado, Green Onions and House Flatbread
Second Course (4+ courses each evening)
-Idaho Prime Elk Striploin w/ Grilled Local Scallion, Chive Blossom and Semi-Dried Tomato Pesto
Oregon White Cheddar Au Gratin Potato, Sauteed Patty Pan Squash and Yellow Beans
-Riesling Braised Rabbit w/ Chive Blossom Jus
Sage Brown Butter Spaetzle, Local Rainbow Carrots and Turnip Greens
-Cast-Iron Seared Dakota Cornish Game Hen w/ Steen’s Cane Syrup
Oregon White Cheddar Creamy Polenta and Roasted Broccolini
-Seared Georges Banks Sea Scallops w/ Huckleberry Beurre Rouge
Sunchoke Puree and Warm Forest Mushroom, Spinach and Pancetta Salad
-Idaho Morel-Chanterelle Mushroom Risotto Cakes
Artichoke Puree, Caramelized Walla Walla Sweet Onions, Herb Roasted Carrots and Parsnips
Dessert (2+ choices each evening)
-IRMR Molten Chocolate Cake w/ Toblerone Center
House Peanut Butter Ice Cream and Dark Chocolate Ganache
-Rootbeer Float Crème Brulee w/ Vanilla Tuile Cookie
-Oregon Pinot Noir Blackberry and Mango Sorbets
Orange Brandy Snap Cookies
In addition to four fine dining evenings, there are two BBQs each week, and also a Dutch oven dinner at our meadow site.