Scott Warren, our Executive Chef for 13 years now, has produced some amazingly divine meals for our guests to rave reviews. This year he is assisted by Matt Pease, our Sous Chef from North Carolina.
Matt was drawn to the area by the fly fishing, and he’s settling in nicely to the MVR team and Ennis. On any downtime, you can typically find him on the Madison casting an elk hair caddis with a red zebra dropper. Welcome Matt!
So far this year, some house favorites have been brioche French toast with berry sauce, duck and apple quesadillas for appetizers, freshly baked sundried tomato bread, Montana-raised duck breast with Flathead cherries and a lemongrass glaze…just to name a few!