Chef's Corner
MEET the Chef:
Returning to the Madison Valley Ranch for his 7th 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
- Ricotta pancakes with fresh blueberry syrup
- Poached egg Florentine with smoked ham, topped with a charred tomato and roasted jalape'o sauce
- Warm buttermilk biscuits, cured maple sausage, and whole made gravy
- Fresh basil and zucchini frittata, topped with aged white cheddar and chives
- Pan fried trout with lemon parsley butter and cracked pepper
- Hot oatmeal with brown sugar & cinnamon
- Fresh sliced fruit with assorted berries
- Daily whole made pastries
- French roast coffee and juice
Dinner
Hors D'oeuvres
- Fresh basil, roasted tomatoes, truffle oil, and fresh mozzarella on a grilled flatbread pizza
- Chilled shrimp with remoulade
- Herb cr'me fresh dip with crudit's
- Assorted imported cheeses with grilled game sausages
1st Course
- Wild Thyme Farm's organic lettuce tossed in a honey-lime vinaigrette with roasted pistachios, fresh mint, and shaved carrots
- Pheasant salad with smoked bacon, aged white cheddar, grape tomatoes, and a mustard-tarragon vinaigrette
2nd Course
- Duck confit and corn crepe with barbeque sauce
- Fontina stuffed veal meatballs
- Butternut and apple soup topped with chipotle smoked chicken
3rd Course
- Elk Medallions served over a creamy morel mushroom risotto, topped with a roasted shallot and Seghisio Zinfandel glaze
- Horseradish and herb-crusted naturally raised, Montana Prime Rib
- Pan-roasted MacFarlane Farms natural Pheasant breast accompanied by a creamy herb polenta, with a mushroom shallot ragu, and a poached tomato-sage sauce
Dessert
- Pistachio tartlets with mint cr'me fresh and berries
- Chocolate cream pie with vanilla bean and kahlua whipped cream
- Huckleberry and shaved chocolate whole made ice cream with toasted pecan shortbread cookies