April Dinner 2017

Starters

Creamy Cheese Burger Chowder Rich Creamy Goodness With Five Different Cheeses and Potatoes with Lettuce, Tomato and Pickles

Baby Shrimp And Avocado Cocktail Old School Style Oregon Baby Shrimp and Diced Avocado in Tangy Cocktail Sauce

Braised Pork Belly Adobo Filipino Style Braised with Garlic, Peppercorns, Vinegar and Soy with Steamed Cabbage

Kim Chee and Octopus Tempura Sliced Octopus and  Kim Chee With Lemon Sambal Aioli

Salmon and Tuna Tahitian Style “Poisson Cru” Raw Ahi Tuna and Salmon Marinate of Lime and Coconut Milk with Cucumber and Peppers

Baked Wild Mushrooms in Parchment Baked in Paper Cases with Butter, White Wine and Grape Tomatoes

Grilled Mortadella Stuffed With Goat Cheese On Fresh Greens With Roasted Tomato Vinaigrette

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Chicken Breast Wellington Stuffed With Wild Mushroom Duxelle Wrapped in Pastry With Rich Red Wine Gravy

Seared Lemon-Pepper Duck Breast On Duck Confit and Pepper Hash with Lychee Sake Poached Pears

Slipper Lobster Tempura On Ox Tail Mac and Cheese Rich Braised Ox Tail Macaroni and 5 Cheeses Topped With Truffle Oil Aioli

Grilled Pork Brisket With Apples Sliced Pork with Apple and Blue Cheese Cream and  Smashed Red Skin Potato

Baked Salmon Wrapped in Phyllo Topped with Spinach and Feta Wrapped in Phyllo with Tomato Feta Cream

Crispy Korean Fried Quails Marinated in Soy-Sesame-Chili and Fried Crisp with Kim Chee Fried Rice

Seared Peppered Scallops and Grits Rolled in Cajun Seasoning , Cheesy Grits and Etouffe Sauce

Walnut Crusted Calamari Steak Panfried with Avocado-Grape Tomato Cream Sauce , Mashed Red Jacket Potatoes

Grilled Rib Eye Steak With Rosemary Jus and Horseradish Aioli with Yorkshire Pudding and Mash

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Dinner Hours  5:30 to 9:00  Wednesday—Saturday

 

Published in: on March 31, 2017 at 9:10 am  Leave a Comment  

March Dinner

Starters

Savory Black Bean Potage Rich  Puree of Black Bean with Mango Salsa and Pulled Ranch House Bacon

Ancho Chili-Citrus Hawaiian Prawns With Citrus Reduction and Tortilla Points

Foie Gras Mousse Creme Brulee Savory Duck Liver Mousse Custard, Brulee Topping with Blood Orange Confit

Blacken Japanese Scallop Sushi Cone With Kimchee Celery in Nori Cone

Grilled Madako Octopus Poke Marinated in Sesame, Ogo Seaweed,Macadamia Nuts, Scallions and Sambal

Rabbit and Spring Pea Terrine With Pickled Li Hing Mui Pears and Bagel Chips

Baked Brie Cheese in Puff Pastry With Balsamic Strawberry Jam and  Honey Roasted Walnuts

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken Breast Mimosa Topped with Prosciutto and Provolone Cheese and Baked, With Cheesy Risotto

Hoisin Glazed Grilled Pork Brisket Chinese Barbecue Glazed On Bacon  Braised Kale and Green Onion Fried Rice

Bacon Wrapped Quail Stuffed With Goat Cheese With Pear-Chardonnay Sauce and Pear Risotto

Pan Fried Calamari Steak With Lemon-Caper and White Wine Cream Sauce and Green Pea Mashed Potato

Baked Fresh Salmon in Parchment Baked in Paper Cases With Buttery Baby Shrimp, Lemon and Tomato with Mashed Red Rose Potatoes

Seared Pekin Duck Breast Tropicale With Pineapple, Mango and Orange Sauce with Scallion Fried Rice

Seared Scallops and Oxtail Pan Seared Scallops, Pulled Oxtail Braised in Red Wine, with Balsamic Blister Tomatoes

Grilled Rib Eye Steak with Balsamic Beets Topped with Roasted Shallots and Balsamic Roasted Beets with Mashed Red Jacket Potatoes

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase your Risk of Foodborne Illness. Section 3-603.11 per Riverstone Health

Dinner Hours Wednesday to Saturday 5:30-9:00

Published in: on February 27, 2017 at 10:19 am  Leave a Comment  

Dinner January-February 2017

Starters

Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms

Scallop and Blood Orange Ceviche  Marinated in Lime- and Jalapeño Peppers with Hawaiian Salt Pop Corn

Sesame Crusted Frog Legs Rolled in Sesame Seeds on Greens with Spicy-Sweet Thai Vinaigrette

Crispy Duck and Kim Chee Fried Rice Crisp Chinese Style Duck and Kim Chee with Sambal Aioli

Tako (Octopus) Taco Grilled Octopus Leg Taco on Flour Tortilla with Shredded Kale and  Pica De Gallo and Chipotle Sour Cream

Prosciutto Wrapped Ahi Tuna Seared Rare with Smoked Paprika Infused Olive Oil on Pickled Vegetables

Spicy Lamb Meat Balls On Dried Figs and Apricots with Pinenut Sauce
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Five Spice-Almond Dusted Chicken with Cherries Crushed Almonds and Five Spice,  Flathead  Cherry Sauce With Black Pepper Risotto

Honey-Miso Glazed Salmon Topped with Toasted Macadamia Nuts and Fried Kale On Mashed Red Potatoes

Seared Pekin Duck Breast with Blood Orange With Sweet and Spicy Blood Orange Sauce and Roasted Scallion Fried Rice

Juliano’s Mixed Grille Lamb Chop, Quail and Sliced Skirt Steak With Foie Gras Butter and Mashed Red Jacket Potatoes

Grilled Hawaiian Prawns Cabonara On Traditional Style Cabonara with Bacon, Eggs, Cheese and Green Peas Linguini

Braised Chicken and Pork Adobo Filipino Style Adobo Cooked With Vinegar and Pepper on Roasted Scallion Fried Rice

London Broil of Pork Brisket With Straw Onions and Sauce Robert,  Smashed Red Potatoes

Seared Scallops with Roasted Garlic Butter Roasted Garlic and Herb Butter with Green Pea Risotto
Grilled New York Steak  With Fresh Shiitake Salsa and Smashed Potatoes
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Section 3-603.0 per Riverstone Health.

Dinner Hours 5:30 to 9:00 Wednesday – Saturday

Published in: on January 12, 2017 at 10:05 pm  Leave a Comment  

December Dinner 2016

Starters

Andouille Sausage and Kale Soup Hearty Soup with Andouille from Project Meats with Potato and Chickpeas in Rich Broth

Pekin Duck Confit on Portabella Risotto With Shallots and Black Pepper On Creamy Risotto

Baked Brie Cheese in Puff Pastry With Apple Gastrique and Pickled Li Hing Mui Apples

Blacken Scallops With Masago Vinaigrette On Grilled Flour Tortilla with Smelt Caviar Vinaigrette

Chinese BBQ Pork Crostini On Grilled Toast With Kim Chee and Hot Mustard

Grilled Chicken and Flathead Cherry Parfait Layered with Cabbage and Flathead Cherry Vinaigrette

Chipotle-Honey Roasted Frog Legs With Thai Style Slaw

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Romano Breaded Chicken with Pepperoni Topped with Sliced Pepperoni and Cheese on Creamy Cheese Tortellini

Baked Hawaiian Prawns DeJonge With Garlic, Parsley, Lemon and Bread Crumbs Butter with Smashed Red Potatoes

Braised Quails With Portabella Mushroom Risotto Braised in Red Wine with Rich Roasted Shallots and Portabella Sauce

Slow Cooked Rabbit in Mustard Sauce in White Wine and Mustard with Vegetables On Creamy Bacon Grits

Seared Duck Breast a la Orange Classic Orange Sauce, With Green Onion Fried Rice

Soy Glazed Pork Belly and Grilled Octopus Braised in Sweet Soy, Octopus Marinated in Miso with  Blue Cheese Quesadilla

Beaujolais Poached Fresh Salmon With Mushroom Beurre Rouge and Smashed Red Jacket Potatoes

Blanquette of Lamb with Wild Mushrooms Locally Raised Lamb in Rich Creamy Old Fashion French Style Stew On Fresh Cavatelli

Grilled New York Steak With Wasabi Battered Onion Rings with Wasabi Flavored Mashed Potato

Dinner Hours 5:30 – 9:00 Wednesday to Saturday

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Published in: on November 30, 2016 at 1:58 pm  Leave a Comment  

November Dinner 2016

Starters

Savory Cream of Pumpkin Soup Pumpkin From Vickie’s Garden With Crispy Prosciutto and Cream Fraiche

Island Style Salt and Pepper Prawns With Ginger, Garlic and Salt and Pepper Seasoning On Waffle Potato Chip

Duck Satay With Spicy Peanuts Skewered Duck in Spicy Peanut Marinade with Thai Style Salad

Crispy Panko Breaded Soft Shell Crab On Pumpkin Slaw with Wasabi Ranch

Langoustino Etoufee New Orleans Style  Rich Stew with Steamed Rice

Braised Sweet and Spicy Frog Legs Sweet and Sour Pineapple Sauce with Baby Bok Choy and Carrot

Grilled Baby Octopus Crostini On Grilled Bread with Marinated Tomatoes, Artichoke and Balsamic Syrup with Pomegranate

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Prosciutto Wrapped Chicken Breast With Fig and Brie Cream, Roasted Pumpkin Risotto

Grilled Pork Brisket With Green Peppercorns Rich Creamy Brandy Peppercorn Sauce with Roasted Scallion Smashed Red Jacket  Potatoes

Bacon Wrapped Lamb Meat Loaf Local Big Timber Lamb with Roasted Mushroom Stroganoff Gravy, Smashed Potatoes

Butter Poached Fresh Salmon With Baby Shrimp Cream and Caper Smashed Potato

Seared Duck Breast with Pomegranate Sauce Fresh Pomegranate and Zinfandel Sauce with Black Pepper Risotto

Korean Style  Skirt Steak with Roasted Hawaiian Prawns Spicy, Sweet Sesame Marinate on Fried Rice with Garlic Roasted Prawns

Seared Scallops in Puff Pastry Shell Bonne Femme Style with Mushrooms, Wine and Cream in Pastry

Kona Coffee Rubbed N.Y. Steak Rubbed With Crushed Kona Coffee Bean, Blueberry BBQ Sauce and Smashed Potatoes

Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness Section 3-603.11 Per Riverstone Health

Dinner Hours 5:30 to 9:00 Wed.- Sat.

Published in: on October 31, 2016 at 6:56 pm  Leave a Comment  

October Dinner 2016

Starters

Oktoberfest Beer and Cheddar Soup Bayern Oktoberfest Beer with Cream Fraiche and Spicy Pop Corn

Sauerkraut and Bacon Croquettes Breaded Balls of Potato-Sauerkraut and Bacon with Spicy Mustard Dipping Sauce

Fresh Pumpkin Spaetzle with Prosciutto German Style Dumpling Noodles with Cranberry and Prosciutto Cream

Grilled Baby Octopus  On Potato Pancakes with Apples and Caraway Sour Cream and Balsamic Syrup

Locally Raised Lamb Stuffed Cabbage Roll Ground Lamb, Rice and Pinenuts With Paprika Tomato Gravy

Bayern Oktoberfest Beer Steamed Clams With Butter, Cream, Garlic and Herbs

Walnut Crusted Fresh Goat Cheese With Fresh Pickled Beet Jam

Entrees
All Entrees Include Salad of the Day or Green Garden Salad

Pretzel Encrusted Chicken Breast With Sweet and Tart Roasted Pear Sauce , Potato Pancakes

Maple-Dijon Glazed Fresh Salmon On Apple Slaw with Honey Roasted Walnut and Smashed Red Jacket Potatoes

Jaeger Schnitzel Breaded Pork with Mushrooms, Onions and ‘White Wine Sauce, Smashed Red Potato

Braised Hawaiian Prawns Paprikash In Mushroom Paprika Cream on Pumpkin Spaetzle

Seared Duck Breast with Pears With Roasted Bartlett Pear  Sauce and Scallion Fried Rice

Braised Quail in Bayern Beer With Apples and Mushrooms on Mushroom Risotto

Pan Fried Scallops with Pumpkin Dusted in Panko Crumbs, With Pumpkin Braised in Sweet Soy and Ginger, Tomato Risotto

Zwiebel Roast Braten Petite Tender Brushed with Mustard and Paprika, Fried Onions and Beef Gravy

Cracked Pepper Crusted Strip Steak With Rich Shallot and Red Wine Reduction  with Smashed Red Jacket Potato

Dinner Hours Wednesday to Saturday  5:30 – 9:00

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

 

Published in: on October 1, 2016 at 10:04 am  Leave a Comment  

September Dinner 2016

Starters

Pekin Duck Gumbo With Locally  made Andouille Sausage and Okra and Steamed Rice

Hot Biscuits with Langoustino Veloute Cheddar Biscuit with Squat Lobster in White Gravy

Hawaiian Style Shrimp Poke Seared Gulf Shrimp Tossed with Sesame Oil, Green Onions, Seaweed,and Macadamia and Soy on Waffle Potato Chips

Pulled Pork and Kim Chee Stuffed Mushroom With Cream Cheese and Spicy Kim Chee Cream

Seared Duck Liver and Poached Egg With Crispy Bacon On Cheesy Grits

Calamari, Crab, Shrimp and Spinach Strudel Wrapped in Pastry In Coconut Cream With Lomi Lomi Tomatoes

Shichimi (7-Pepper) Dusted Ahi Tuna Skewers With Mango Lime Vinaigrette of Shredded Tortilla

Entrees All Entrees Include Salad of the Day or Green Garden Salad

Five Spice Dusted Chicken with Cherries Dusted With Chinese Five Spice, Sweet and Tart Flathead  Cherry Sauce With Black Pepper Risotto

Baked Salmon and Mushroom In Puff Pastry Fresh Salmon and Sliced Mushrooms Wrapped in Pastry with Sauce Vin Blanc

Seared Duck Breast with Plums With Fresh Savory and Sweet Plum  Sauce and Green Onion Fried Rice

Seafood Stew in Kelp and Tomato Broth Hawaiian Prawn, Scallop, Clams, Ahi Tuna, Baby Octopus and Salmon with Udon Noodles

Grilled Balsamic-Honey Brushed Quails With Balsamic Strawberry and Pine Nuts , Crisp Bacon Mashed Potato

Butter Steamed Scallops With Fennel With Tomato and Fennel Butter and Creamy Tomato Risotto

Pepper Rubbed Petite Tender and Scampi Sliced Tender with Caper Demi Glaze and Garlic-Butter Scampi

Cider Soaked Grilled Pork Brisket Soaked in Apple Cider with Brie Cheese and Apple Cream and Roasted Walnut Risotto

Grilled New York Steak Topped With Andouille and Scallion Glaze with  Smashed Red Potato

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Dinner Hours Wednesday to Saturday 5:30 to 9:00

Published in: on August 31, 2016 at 12:12 am  Leave a Comment  

August Dinner 2016

Starters

Chilled Cream of English Cucumber Soup Cool Summer Soup With Spicy Kim Chee

Hawaiian Style Ahi Poke Traditional Style, Raw Tuna Tossed With Green Onions, Seaweed, Macadamia Nuts, Hot Peppers and Sesame Oil on One Scoop Rice

Duck Confit on Cheesy Grits With Shallots and Black Pepper Over White Cheddar Grits

Orange-Pepper Infused Sake Steamed Clams Spicy Orange Sake with Chinese Pork Belly and Celery

Baked Wild Mushroom Crisp Locally Grown Wild Mushrooms From Western Montana Topped with Potato Crisp

Calamari and Sweet Corn Fritters With Sambal- Honey Drizzle

Sunflower Crusted Goat Cheese With Balsamic Roasted Beet Jam and Bean Sprout Kim Chee

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken Breast Mimosa Topped with Prosciutto and Fontina Cheese and Baked, With Fontina Risotto

Roasted Hawaiian Prawns Mediterranean Style With Roasted Tomato, Greek Olives, Garlic, Capers and Feta Cheese on Linguini

Crispy Korean Fried Quails Marinated in Soy-Sesame-Chili and Fried Crisp with Kim Chee Fried Rice

Seared Pekin Duck Breast with Flathead Cherries Fresh Cherry Sauce and Creamy Black Pepper Risotto

Seared Blackened Scallops On Bacon and Corn Grits Topped with Masago and Tangy Miso Aioli

Grilled Salmon With Langostino Butter With Sweet Squat Lobster (Langostino) and Lemon Butter and Smashed Red Rose Potatoes

Bacon Wrapped Petite Tender and Soft Shell Crab With  Caper Sauce Piquant and Smashed Red Jacket Potato

Cast Iron Skillet New York Steak Shichime (Japanese 7-Spice) Rubbed with Pickled Daikon and Mashed Red Potatoes

Dinner Hours 5:30 – 9:00 Wednesday to Saturday

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

Published in: on August 1, 2016 at 11:12 am  Leave a Comment  

July Dinner 2016

Starters

Chilled Mangospacho Cold Soup With Sweet Mango and Almonds and Vegetables

Scallop and Watermelon Ceviche Lime Marinated Scallop with Spicy Watermelon Slices and Toasted Tortillas

Green Tea Smoked Frog Legs With Pickled Vegetables and Smoked Lemon Aioli

Stuffed Mushroom DeVerniero Style Stuffed with Prosciutto and Cheese in Cream Sauce

Seared Ahi Tuna  with Masago Vinaigrette On Daikon, Carrot and Beet Nest With Spicy Caviar Vinaigrette

Crispy Panko Breaded Soft Shell Crab On Lomi Lomi Tomato and Garlic-Chili Aioli

White Noise Steamed Clams Uberbrew Hefeweizen Steamed With Garlic, Ginger, Scallions and Fresh Tomato

Pine Nut Crusted Local Goat Cheese Fresh Chevre From Belgrade,MT. with Apple Salsa and Balsamic Syrup

Entrees All Entrees Include Salad of the Day or Green Garden Salad

Prosciutto Wrapped Chicken On Cheese Tortellini with Goat Cheese Cream and Balsamic Drizzle

Crab and Macadamia Nut Crusted Salmon On Smashed Red Jacket Potatoes and Tomatoed Clam Sauce

Seared Scallops and Oxtail Pan Seared Scallops, Pulled Oxtail Braised in Red Wine, with Balsamic Blister Tomatoes

Lamb Meat Balls With Torched Brie Cheese On Langoustino Risotto with Fried Greens and Micro Sprout Pesto

Seared Pekin Duck Breast with Blueberry With Gingered Blueberry Duck Confit Sauce and Roasted Scallion Fried Rice

Spicy Garlic Hawaiian Prawns  and White Cheddar Grits Kauai Prawns in Spicy Garlic and Collard Green Sauce with Cheddar and Crackling Grits

London Broil of Pork Brisket With Straw Onions and Sauce Robert,  Smashed Red Potatoes

Grilled Balsamic-Honey Brushed Quails With Balsamic Roasted Mushrooms  and Creamy Mushroom Risotto

Grilled New York Steak Topped With Blue Cheese and Walnut Butter and Smashed Red Potatoes

Hours For Dinner Wednesday to Saturday 5:30-9:00

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

Published in: on July 1, 2016 at 8:18 am  Leave a Comment  

Dinner June 2016

Starters

Artichoke-Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Chive Coulis

Chinese BBQ Duck Risotto Creamy Rice with Wood Ear Mushroom Broth

Braised Pork Belly With Figs and Jalepeno Served With Grilled Flour Tortilla

Langoustino and Sweet Corn Flan  With Masago and Sea Bean Kim Chee and Sambal Cream Fraiche

Rabbit and Pistachio Terrine On Blood Orange Confit and Watercress Coulis

Grape Leaf Wrapped Amalthia Goat Cheese Grilled Fresh Grape Leaves with Apple-Rubarb Compote and Balsamic Syrup

Crispy Battered Soft Shell Crab On Pickled Icicle Radish with Caper Aioli

Sliced Octopus Crostini On Grilled Bread with Tomato and Stinging Nettle Concasee and Micro Greens

Entrees

All entrees Served with Salad of the Day or Green Garden Salad With Choice of Dressing

Baked Chicken Portabella Thinly Sliced Portabella Wrapped Chicken with Creamed Spinach and Smashed Red Jacket Potatoes

Asian Style Braised Shoyu Pork Brisket Braised in Soy Sauce and Ginger And Grilled with Mustard and Roasted Scallion Fried Rice

Pan Roasted Salmon Grenobloise With Caper, Lemon,Tomato Butter Sauce with Croutons and Mashed Red Potatoes

Southern Fried Quail and Sweetbreads With Fried Potatoes on Fresh Greens Tossed in Green Goddess

Mango-Chili Grilled Prawns and Smoked Kalua Pork Hawaiian Style Pulled Smoked Pork and Kauai Prawns on Mango Fried Rice

Crispy Roast Duckling Nectarines With Fresh Nectarine Sauce and Toasted Almond Risotto

Pan Seared Japanese Scallops On Udon Noodles Spicy Noodles with Baby Bok Choy and Asian Vegetables Topped With Roasted Green Garlic Aioli

Grilled New York Steak with Morels With Creamy Montana Morel Gravy and Smashed Potatoes

Dinner Hours 5:30- 9:00  Wednesday – Saturday
Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Published in: on May 30, 2016 at 8:12 pm  Leave a Comment