October Dinner 2018

Starters

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

Tempura Battered Frog Legs On Spicy Apple Slaw and Pickled Apples

Sliced Octopus in Smoked Seaweed Sauce Dark and Smoky Sauce Over Fettuccine With Spicy Ranch Aioli

Braised Stuffed Lamb Heart Stuffed with Smoked Sausage and Herbs with Balsamic Strawberries

Country Duck and Apricot Pate’ Duck Terrine Pate with Choke Cherry-Grape Gastrique and Roasted Pepper Aioli

House Smoked Salmon on Potato Pancakes With Sour Cream, Capers and Apples

Breaded Ahi Tuna Schnitzel With Lemon, Capers and Parsley Butter

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

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pretzel Encrusted Chicken Breast With Dried Cherries and Red Wine Sauce and Potato Pancakes

Sauerbraten Tri Tip of Beef German Style Sweet and Sour Beef with Roasted Vegetables and Braised Red Cabbage

Alder Plank Smoked Salmon Brushed with Honey-Soy with Roasted Apple Cream and Mashed Red Potatoes

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

Grilled Quail and Oktoberfest Drunken Prawns Grape Jam Brushed Quail, Prawns in Beer and Garlic with Potato Pancake

Calamari Paprikash Calamari Strips, Tubes and Tentacles in Paprika Cream, Mashed Red Jacket Potatoes

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

Spit Roasted Leg of Montana Lamb Locally Raised from Lehfeldt Ranch in Lavina, MT Spit Roasted with Lamb Jus and Mashed Red Potatoes

Cracked Pepper Crusted Strip Steak With Rich Shallot and Red Wine Reduction with Smashed Red Jacket 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 – 9:00

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Published in: on September 26, 2018 at 4:38 pm  Leave a Comment  

September Dinner 2018

Starters

Artichoke-Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Chive Coulis
Crispy Panko Breaded Soft Shell Crab On Asian Slaw with Wasabi Ranch
Pulled Pork and Kim Chee Tempura Quesadilla On Cheesy Flour Tortillas and Cumin-Sambal Aioli
Steamed Clams with Smoked Sausage Fresh Tomatoes and Garlic and Onions
Stuffed Mushrooms Rockefeller Stuffed with Spinach, Bacon and Cream With Dijon Aioli
Baked Brie and Duck Foie Gras Brulee Brie in Pastry with Grape Gastrique and Brulee of Duck Liver Mousse
Ahi Tuna Poke Bomb Marinated in Sesame Oil, Kukui Nuts, Scallions and Chili Peppers On Rice Cake in Nori
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pecan Crusted Chicken Breast With Blueberry BBQ Sauce and Black Pepper Risotto
Hawaiian Seafood Mixed Plate Kauai Prawns in Rice Noodles and Vegetables, Big Island Octopus Tempura and Ahi Poke
Honey-Black Pepper Glazed Duck Breast With Orange-Star Anise Sauce and Scallion Fried Rice
Butter Poached Calamari Thinly Sliced Over Steamed Daikon, Tomato and Fennel With Caper Cream and Mashed Potato
Baked Fresh Salmon in Parchment Baked in Paper Cases With Buttery Baby Shrimp, Lemon and Tomato with Mashed Red Rose Potatoes
Chicken Fried Steak and Prawns Stack From Miles City, MT, Garlic Roasted Hawaiian Prawns on Mashed Potato with Country Gravy
Asian Style Braised Shoyu Pork Brisket Braised in Soy Sauce and Ginger with Daikon and Carrots, then Grilled with Mustard, Served With Roasted Scallion Fried Rice
Caramelize Scallops With Tomato and Basil Roasted Tomato and Fresh Basil Sauce on Butter Steamed Fennel and Smashed Potatoes

Grilled New York Steak Topped With Roasted Balsamic Mushrooms with Smashed Red Jacket Potatoes
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 30, 2018 at 7:29 pm  Leave a Comment  

August Dinner 2018

Starters

Chilled Green Gazpacho with Goat Cheese Cucumber, Avocado, Arugula, Peppers, Parsley and Onions with Goat Cheese Crouton

Blistered Shishito Peppers Pan Roasted and Tossed in Soy-Ginger Vinaigrette with Panko-Sesame Gremolata

Lamb Stuffed Grape Leaves Lamb-Rice-Tomato Stuffing with Toasted Pine Nuts and Spicy Yogurt

Scallop Crudo and Watermelon Poke Sesame-Soy, Chili Marinated Scallop on Spicy Watermelon Slices

Chinese BBQ Duck and Green Pea Fried Rice Char Sui Duck Topped with Duck Cracklings and Oranges

Chipotle-Honey Roasted Frog Legs On Li Hing Mui Pickled Apples and Napa Slaw

Crab Cake Stuffed Mushroom On Lentil Salad Topped with Spicy Lemon Cream

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Peaches With Fresh Peach and Basil Sauce and Creamy Almond Risotto

Slipper Lobster Tempura On Ox Tail Pho Rich Braised Ox Tail Broth with Rice Noodles and Vegetables Topped with Tempura

Grilled Pork Brisket With Soft Shell Crab Breaded Soft Shell with Creamy Rhubarb Vinaigrette, Mashed Red Jacket Potatoes

Seared Duck Breast with Mango Sauce With Chardonnay and Mango Sauce and Green Onion Fried Rice

Grilled Twin Quails With Roasted Grapes, Red Wine Sauce With Crispy House Cured Beef Bacon Fried Rice

Green Chile-Tomato Salsa Baked Salmon Glazed with Spicy Salsa with Lime Cream and Cheddar Cheese -Tomato Risotto

Sesame Seared Scallops on Lamb Hash Scallops on Smoked Lamb, Green Pepper, and Potato Hash

Grilled New York Steak with Balsamic Beets Topped with Roasted Shallots and Balsamic Roasted Beets with Mashed Red Jacket Potatoes

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 – 9:00 Wednesday to Saturday

Published in: on July 30, 2018 at 7:04 pm  Leave a Comment  

July Dinner 2018

Starters

Chilled Blueberry-Moscato Soup Moscato Wine and Blueberries with Yogurt Swirl

Salmon Seviche and Sliced Octopus Leg On Avocado and Roasted Onion Naan with Chipolte Sauce

Escargot Bourguignon Classic Old School Style in Snail Shell With Garlic-Herb Butter

Blistered Shishito with Fish Jerky and Walnuts Jerky of Opah (Moonfish) Cheeks and Roasted Black Walnuts

Roasted Beets and Burrata Cheese On Pickled Napa Cabbage with Preserved Lemon and Olive Oil

Freixenet Cava Poached Baby Mussel In Cava (Spanish Sparkling Wine) and Dijon Cream on Shredded Tortillas

Andouille Sausage and Nectarine Kebab With Green Pea Pesto Cream

Orecchiette with Lobster Cream and Tobiko Lobster Alfredo Sauce with Goat Cheese and Pecorino Romano topped with Flying Fish Roe

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Maple Stung Grilled Chicken Breast With Southern Fried Chicken Leg, Roasted Grapes and Rhubarb Gravy, Smashed Red Potatoes

Honey-Sriracha Glazed Fresh Salmon Ginger-Soy with Honey and Sriracha Baked with Furikake Rice on Glazed Cucumbers

Grilled Bacon Wrapped Twin Quails With Roasted Almond and Green Chili Gravy and Bacon Fried Rice

Chicken Fried Calamari Steak Topped With Baby Mussel Cream Sauce and Smashed Red Rose Potatoes

Seared Duck Breast with Nectarines With Fresh Nectarine Sauce and Green Onion Fried Rice

Grilled Pesto Rubbed Pork Brisket With Mango, Tomato and Smoked Chive Sauce and Smashed Red Skin Potatoes

Seed and Nut Crusted Scallops On Sweet-Tart Orange Sauce with Toasted Groat Tabbouleh Salad

Garlic Butter Roasted Hawaiian Prawns With Hint of Lemon and Roasted Garlic, Mashed Red Jacket Potatoes

Grilled New York Steak Topped With Blue Cheese-Morel Butter with Smashed Red Potato

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

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

 

Published in: on June 30, 2018 at 9:10 pm  Leave a Comment  

June Dinner 2018

Starters

Chilled Mangospacho Cold Soup With Sweet Mango, Almonds, Vegetables and Toasted Tortilla

Caribbean Conch Ceviche with Grapefruit Marinated in Chile, Smoked Salt and Lime Juice With Smoked Pop Corn

Fresh Mushroom Crepe with Prosciutto Gravy Baked in Prosciutto “Red Eye” Gravy and Spring Peas

Buffalo Style Frog Legs Spicy Frog’s Leg with Blue Cheese and Crisp Celery

Duck Gizzard and Mushroom Tart Slow Cooked Gizzard Confit on Mushroom Duxelle with Truffle Whipped Cream

Baby Mussel and Escargot in Green Curry Spicy Green Curry Sauce on Shredded Grilled Tortillas

Entrees

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

Pecan Crusted Chicken Breast With Blueberry BBQ Sauce and Black Pepper Risotto

Lamb Sausage Pattie and Grilled Quail Homemade Lamb Sausage  On Goat Cheese Mashed Potato with Blistered Tomato and Tzatziki Sauce

Grilled Pork Brisket With  Anjou Pears Sliced Pork with Pear and Blue Cheese Cream and  Smashed Red Skin Potato

Vera Cruz Style Shrimp and Grits Hawaiian Prawns in Tomato, Olives, Capers and Shishito Pepper Sauce on Cheesy Grits

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

Stuffed Calamari Steak  Mussel, Tomato and Herb Stuffing on Mashed Peas and Potatoes with Mediterranean Salsa

Grilled Octopus Leg  and Thai Battered Chicken Lemon-Olive Oil Octopus on Thai Slaw with Kim Chee Fried Rice

Butter Poached Fresh Salmon With Creamy Caper-Lemon Butter Sauce and Mashed Red Jacket Potatoes

Grilled New York Steak Topped With Roasted Balsamic Mushrooms with Smashed Red Jacket Potatoes

House Cured Gravlax Wrapped Soft Pretzel Norwegian Style Cured Salmon with Wasabi-Brie Cheese, Capers and Tomatoes

Fried Brie and Honey Roasted Walnut Wrap Wrapped in Eggroll Wrapper with Bermuda Onion Marmalade

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- 9:00  Wednesday – Saturday

 

Published in: on June 11, 2018 at 2:13 pm  Leave a Comment  

May Dinner 2018

Starters

Baby Mussel and Sweet Corn Chowder Rich Creamy Goodness with Sweet Corn and Mussel and Potato
Blistered Shishito Peppers with Mango Pan Roasted with Fresh Julienne Mango and Roasted Peanuts
Hawaiian Style Salmon and Tofu Poke Marinated in Sesame Oil, Ginger, Green Onions, Chiles, Ogo and Inamona (Roasted Kukui Nuts)

Escargot Stuffed Mushroom In Garlic-Pernod Butter and Parsley Gratin

Furikake Dusted Seared Ahi on Avocado Toast With Hand Made Truffle Butter, Chopped Tomatoes and Micro Greens

Caribbean Conch and Corn Fritters With Bahamian Style Calypso Dipping Sauce

Crab Souffle Pizzetta Baked Lump Crab Souffle on Mini Pizza Shell With Grilled Lemon Confit

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 Cheesy Risotto

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

Spit Roasted Leg of Montana Lamb Locally Raised from Lehfeldt Ranch in Lavina, MT Spit Roasted with Lamb Jus and Mashed Red Potatoes

Cajun Fried Frog Legs on Macaroni and Cheese Spicy Breaded Frog Legs with Cajun Andouille Sausage Mac and Cheese

Honey-Pecan Glazed Duck Breast On Thai Style Mango Salad with Green Onion Fried Rice

Seafood Kushiyaki on Octopus Sonomono Grilled Skewered Shrimp, Scallops, Salmon Glazed in Sweet Soy With Skewered Rice Cake on Grilled Octopus and Cucumber Salad with Miso Aioli

Pan Roasted Salmon Sandefjordsmor (Butter Sauce)
Norwegian Rich and Creamy Butter Sauce with Smashed Red Jacket Potatoes

Grilled New York Steak  Topped With Blue Cheese-Truffle Butter with Smashed Red Potato
Dinner Hours Wednesday To Saturday 5:30-9:00

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

 

Published in: on April 30, 2018 at 2:18 pm  Leave a Comment  

April Dinner 2018

Starters

Spicy Kim Chee Soup Asian Style Soup With Pork and Tofu with Spicy Napa Cabbage Kim Chee

Steamed Clams in Bayern Maibock Beer With Maibock, Tomato and Andouille Sausage

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

Blistered Pan Roasted Shishito Peppers With Prosciutto and Lime Butter

Roasted Duck and Green Pea Fried Rice Crisp Chinese Style Duck and Green Peas with Mustard-Soy Aioli

Baby Mussel and Tofu Poke Hawaiian Style Marinated in Sesame Oil, Seaweed, Macadamia Nuts, Soy, Ginger, Green Onions and Chili

Grape Leaf Wrapped Amalthia Goat Cheese Grape Leaves From Paul’s Back Yard with Grape Gastrique and Honey Roasted Almonds

Panko Dusted Softshell Crab Fried Crisp With Masago Aioli on Asian Slaw

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Strawberries With Balsamic Strawberry Beurre Blanc, Steamed Spinach and Mashed Red Potatoes

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

Southern Fried Frog Legs on Andouille Sausage Etouffee Over Corn and Cheese Grits

Caribbean Jerk Marinated Pork Brisket With Spicy Orange-Jerk Sauce on Kim Chee Rice

Chicken Fried Calamari Steak Topped With Baby Mussel Cream Sauce and Smashed Red Rose Potatoes

Grilled Twin Quails With Roasted Grapes With Truffle and Pine Nut Sauce and Green Onion Fried Rice

Chardonnay Poached Salmon With Fresh Mushroom and Dijon Cream Sauce with Mushroom Risotto

Seared Scallops with Roasted Garlic Butter Roasted Garlic and Artichoke Heart Butter with Green Pea Risotto

Grilled New York Steak With Shiracha Battered Onion Rings with Shiacha Flavored Mashed 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 5:30 to 9:00 Wednesday—Saturday

 

Published in: on April 1, 2018 at 7:28 am  Leave a Comment  

March Dinner 2018

Starters

Pekin Duck and Andouille Gumbo With Okra and Steamed Rice

Blistered Pan Roasted Shishito Peppers With Beef Jerky and Cashews

Tempura Baby Mussels with Remoulade Light Tempura Battered Pop Corn Mussels with Remoulade Sauce

Ahi Tuna Pokecado Marinated Seared Tuna in Sesame Oil, Kukui Nuts, Chili and Scallions on Avocado Toast

Spam Wellington with Truffle Oil With Mushroom Duxelle Wrapped in Pastry On Balsamic-Grape Syrup

Crab Stuffed Avocado Crepe Crab Supreme in Avocado Flavored Crepe

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

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Mango Chicken Marinated in Spicy Mango on Thai Mango Salad with Scallion Fried Rice

Crushed Pecan Crusted Fresh Salmon With Orange-Dijon Drizzle and Goat Cheese Mashed Potato

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

Grilled Octopus Leg and Thai Battered Quail Lemon-Olive Oil Octopus on Thai Slaw with Kim Chee Fried Rice

Pan Fried Calamari Steak Piccatta With Lemon-Caper-Tomato Butter Sauce On Linguini with Garlic Chips and Olive Oil

“Elephant Ear” of Pork Breaded Chicken Fried Pork with Cream Gravy and Mashed Yukon Golds

Seared Duck Breast with Lemon Sweet and Spicy Lemon and Star Anise Sauce with Roasted Scallion Fried Rice

Grilled New York 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 28, 2018 at 9:36 am  Leave a Comment  

January – February 2018 Dinner

 

Starters

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

Ginger Steamed Clams and Chinese Sausage With White Wine and Scallions, Topped with Toasted Bao Croutons

Hawaiian Style Baby Mussel PokeMarinated in Sesame Oil, Chili, Inamona (Roasted Kukui Nuts), Green Onion and Soy

Grape Leaf Wrapped Amalthia Goat Cheese Grape Leaves From Paul’s Back Yard with Grape Gastrique and Honey Roasted Almonds

Crispy Duck Confit Eggroll On Black Bean and Tomato Lomi with Mustard-Soy Dip

Potato Pancake with Prosciutto and Artichoke With Roasted Tomato and Fresh Mozzarella in Balsamic Olive Oil

Thai Battered Escargot On Marinated Vegetables in Green Tea-Ginger Vinaigrette

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

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

Grilled Twin Quails With Roasted Grapes With Foie Gras and Cabernet Butter and Bacon Fried Rice

Bacon Wrapped Lamb Meat Loaf On Roasted Vegetables and Tomato Lamb Jus, Smashed Potatoes

Braised Pork Braciola Rolled Pork Brisket with Proscuitto, Parsley and Cheese Braised in Creamy Tomato Sauce and Homemade Gnocchi

Honey-Miso Glazed Salmon Topped with Toasted Macadamia Nuts With Shiitake Fried Rice

Chicken Fried Steak and Prawns Stack Locally Raised Yegen Beef, Garlic Roasted Hawaiian Prawns on Truffle Mashed Potato and Rich Beef Gravy

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

Grilled New York Steak Topped With Onion and Bluecheese Crisp with Smashed Red Potato

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness. Section 3-603.0 per Riverstone Health.

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

 

Published in: on January 11, 2018 at 10:47 am  Leave a Comment  

December Dinner 2017

Starters

Butternut Squash-Roasted Almond Bisque With Roasted Beet Coulis, Crispy Prosciutto and Cream Fraiche

Grilled Locally Raised Lamb Lollipop With Jalapeño and Fontina Cheese Fondue

Chinese Style BBQ Pork and Kim Chee Flatbread Grilled Flatbread, Farmers Cheese with Hot Mustard and Shoyu Aioli

Octopus Carpaccio Sliced Octopus with Lemon, Parsley, Tomatoes, Verjus, Capers and Extra Virgin Olive Oil

Red Wine Sauteed Mushroom Gratin with Beef Bacon and Pecorino Cheese Crumble, Topped with Poached Egg

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

Escargot Bourguignon Classic Old School Style in Snail Shell With Garlic-Herb Butter

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Maple-Macadamia Nut Glazed Chicken On Roasted Portabella with Macadamia Fried Rice

Grilled Chili-Citrus Hawaiian Prawns  Brushed with Spicy Sambal and Sweet Orange Glaze Over Pickled Basil Blossom Fried Rice

Cabernet Braised Beef Short Rib, Lamb Loin Chop and Bacon Lamb, Beef and Bacon Locally Raised and Cured in Red Wine Gravy Over Cheesy Grits

Grilled Balsamic-Honey Brushed Quails With Balsamic Cranberry and Pine Nuts, On Red Quinoa Cakes

Seared Duck Breast with Mango Sauce With Chardonnay and Mango Sauce and Pink Lentil Risotto

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

Grilled Pepper Crusted Pork Brisket With Pomegranate and Blue Cheese Cream and Smashed Red Skin Potatoes

New York Strip Steak Diane Classic With Mushroom-Brandy Sauce with Smashed Red Jacket Potatoes

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

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

Published in: on November 30, 2017 at 4:13 pm  Leave a Comment