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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 jalapeño 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 crème fresh dip with crudités
- 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 crème 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
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“I just wanted to let everyone know what a wonderful time I
had during my stay. The lodging was great, the food rivaled any four star
restaurant. The staff was excellent and made me feel comfortable immediately. My
guide Jim knew where the fish were and how to fish them. He was extremely good
company and knew a lot about the surrounding area. So not only did I catch fish
and learn a few new techniques, but I had a good time doing it.”
Jane Dunn
Santee, SC.
Meals were excellent. We were there for 8 days and
looked forward each day to the creative and delicious meals. Everything from
appetizers to main courses were not only wonderful to eat, but were also
beautifully presented. 10+++ for meals!
Elizabeth Mitchell
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