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