Chef's Corner

MEET the Chef:

Returning to the Madison Valley Ranch for his 10th year, Chef Scott Warren is pleased to once again delight guests. Using only the freshest products, the evening's four-course meal reflects Scott's creativity and passion for delivering truly memorable meals. Even after a full buffet breakfast, don't be surprised if you leave the lodge in anticipation of the evening's menu! Scott is a professionally trained chef with an honors degree in culinary arts from Western Culinary Institute and continuing education from CIA, Greystone in Napa Valley. He brings a wealth of knowledge and experience to the Madison Valley Ranch and looks forward to sharing it with our guests.

Sample Menu

Breakfast:

• Coconut macadamia nut Banana bread French toast
• Eggs Benedict with local ham and a lemon-chive hollandaise
• Fresh herb, mushroom, and feta frittata
• Caramelized apple and roasted pecan buttermilk pancakes
• Local sausage, fresh chive and white cheddar omelet
• Daily homemade pastries
• Local bacon and sausage
• Hot oatmeal with brown sugar, cinnamon and blueberries
• Fresh sliced fruits and berries

Dinner:

Hors D’oeuvres

• Locally raised Bison Meatballs with smoked tomato and fresh basil
• Crispy Calamari topped with a lemon-caper remoulade
• Asian Chicken Satay served with a ginger and peanut sauce
• Pulled Pork Nachos accompanied with homemade coleslaw and chipotle cream

1st Course

• Grizzly Garden’s organic baby lettuces tossed in a zinfandel wine vinaigrette, with fresh herb infused local goat cheese, blueberries and buttermilk-chive croutons.
• Homemade locally raised duck confit, topped with sherry infused micro green salad, candied pistachios, and fresh oranges
• Locally grown organic baby arugula salad, served with honey-lime marinated grilled peaches and roasted Spanish almonds, tossed in a smoked pepper vinaigrette

2nd Course

• Roasted pheasant and local chanterelle mushroom soup, with lemon zest, chives and parmesan reggiano
• Pan seared Sea Scallops with a citrus-soy buerre blanc and a roasted chile glaze
• Homemade raviolis stuffed with local goat ricotta cheese, lemon-herb roasted free-range organic chicken and fresh herbs, topped with a fennel pollen and roasted tomato sauce

Main Entrée

• Grass fed Montana raised natural Beef, charbroiled and sliced a top a potato and artichoke gratin, accompanied by a roasted seasonal vegetable ragu, topped with a fresh thyme and morel mushroom sauce
• Locally raised natural Pork Tenderloin roasted and wrapped in pancetta, served a top a sweet corn and smoked tomato risotto, topped with a caramelized shallot and sage jus
• Macadamia nut crusted fresh Mahi-Mahi, served a top a sweet potato cake, with a mango-red pepper salsa and a citrus buerre blanc

Dessert

• Chocolate truffle tart, served with homemade burnt-orange ice cream and raspberry cointreau sauce
• Warm apple and bourbon bread pudding, served with a maple anglaise, cinnamon whipped cream, and almond lace cookies
• Wine-poached Washington Pears served with citrus mousse, hazelnut praline shortbread cookies, and a caramelized honey and lime glaze
• Blackberry buttermilk panna cotta, topped with berries and mint compote