If you read some of our reviews you'll see that our Culinary Program is often the highlight of the trip for many guests. We take pride in delivering consistent, creative and delicious meals every day of the season. Staying at Madison Valley Ranch you can expect a wide variety of locally sourced courses flavored with Montana raised meats, organic vegetables and desserts made from scratch. Coupled with a carefully paired selection of fine wines and locally crafted beer, our 4-course dinner experience is the perfect way to share stories about the one that got away after a long day fly fishing the Madison River.
2021 will feature a brand new 1,500 sq ft commercial kitchen in our Madison Lodge, opening July 1st!
Mill Crick mixed greens tossed in a rice wine vinaigrette with baby fennel, pears, cashews & crispy wontons
Roasted Willow Homestead carrot soup topped with housemade creme fraîche & locally grown chives
Grilled MT Natural pork loin served with house smoked Amaltheia tomato jam, parmesan risotto & garlicky North Shore Farms spinach
New York style vanilla cheesecake topped with Flathead cherries & chocolate crumbles
Returning to Madison Valley Ranch for his 8th season, Matt Pease heads up the kitchen as Executive-Chef. Following formal training at the Pennsylvania Culinary Institute, Matt honed his skills in kitchens up and down the East Coast working under several industry leaders in a variety of dining settings. He has a love for seasonal sustainable practices, working with small producers, and utilizing fresh products at peak season. Expect creative and delicious dishes with great attention to detail and innovative use of local ingredients. When not serving up gourmet meals to MVR guests you can often find him wetting a line on the Madison or tying flies.