Our executive chef Carrie Nowlen has been named by the Washington Post to the top 100 chefs in America. She is featured in “America the Great Cookbook” now available in stores. We are proud of her culinary excellence that is rooted in creativity and the farm to table ethic.
Our Montana Lodge Dining experience begins with drawing from sustainable locally grown and harvested ingredients. Our Lodge menu is inspired by the locally grown organic magic that is harvested in Western Montana. Our menu is inherently fluid as local Missoula produce comes in and out of season or our protein options become available at local Missoula butchers. We are proud to serve dishes highlighting Montana Angus, Bison, Elk, lamb, and local poultry with an American Bistro flair that yields a healthy and multilayered dining experience. Our Executive Chef Carrie also treats us to traditional Vietnamese presentations one night a week that for many of our guests is a ethnic culinary delight.
Dinner with us is an adventure for your tastebuds. We’ll take you on a tour of Montana as you sample delicacies like cheese, honey and seasonal vegetables farmed and produced in the Big Sky State. We don’t use recipes at the lodge we let the seasons and flavors lead the way, so you never know quite what to expect, except for an amazing meal. We combine fresh local ingredients with inspiring flavors and a beautiful view. The result is lively conversation, new found friends, and happy bellies.- Chef Carrie Nowlen.