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
balsamic, blue cheese, creamy caesar, huckleberry vinaigrette & ranch
gourmet spring mix, tomatoes, cucumber & carrots with your choice of dressing
romaine, parmesan cheese & croutons
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
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