1/4 lb burger with cheddar cheese on a brioche bun.
Add trio topping of lettuce, tomato and onion

Artisan romain, shaved parm, croutons served in a
spinach wrap with fries and ceasar dressing.

Artisan romain, shaved parm, croutons served in a
spinach wrap with fries and ceasar dressing.

Caesar - Grilled artisan romaine spears,
shaved parmesan and herb croutons in a to go
cup. Served with a side of Caesar dressing.
Tuna - Tuna salad, bibb lettuce, diced red onions
and diced tomatoes in a to go cup.

Thick cut seasoned fries. Choose
to add chili, cheese, pico or onions.
Additional toppings $1

Served with pico

Assorted diced fruit in a cup. Served with a side of
low fat vanilla huckleberry greek yogurt.

Irish oats topped with fresh berries and minted honey.

Low fat greek vanilla yogurt blended with Montana
Huckleberry

Scrambled eggs, potatoes o’brien, country sausage or
bacon crumbles, green chilies all wrapped in a flour
tortilla. Served with side of salsa.

Two biscuits smothered with house-made country
sausage gravy

Two pancakes, two pieces of bacon or country sausage, two eggs, and hash browns or potatoes O’Brien.

English muffin, seared sliced tomatoes, sautéed spinach, two poached eggs smothered with hollandaise
sauce.

English muffin, two poached eggs, sliced canadian
bacon,

Two eggs, choice of two pieces of bacon or country
sausage, hash browns or potatoes O’Brien, and choice
of toast.

Choose 3 Toppings:
Green peppers, onions, mushrooms, spinach, tomatoes.
Add $1 for each additional vegetable
Bacon, canadian bacon, country sausage, shredded
Cheddar, shredded mozzarella.
Add $2 for each additional protein

White, wheat, sourdough, rye, or english muffin.

Six pieces of coconut crusted shrimp tossed in
spicy aioli sauce on a bed of mixed

Sliced and toasted baguettes served with creamy
melted spinach & artichoke dip.

Char roasted brussels sprouts with bacon and
carrots. Tossed in a balsamic reduction glaze.

Smoked riblets with Chef John’s specialty dry rub
and glazed with huckleberry sauce. Served on bibb
lettuce.

Smoked chicken wings tossed in a huckleberry
chipotle

Mixed greens tossed in blush wine vinaigrette.
Topped with dried cranberries, fresh strawberries,
granny smith apples, slivered toasted

Wild rice, arugula, avocado, roasted pepper and
sunflower

Grilled artisan romaine spears, shaved parmesan,
and herb croutons.

Bibb lettuce, cherry tomatoes, crumbled blue
cheese, bacon,

House-crafted creamy soup. Served inside a
sourdough bread bowl.

Grilled or Crispy Chicken 5
Grilled Shrimp 6
Grilled Salmon 9

Crisp artisan romaine, shaved parmesan, and
herb croutons. Drizzled with caesar dressing and
wrapped in a spinach tortilla.
Add Chicken 5

Bacon, lettuce, and tomato on toasted sourdough.
Add Avacado 2
Add Turkey 3

Sliced corned beef on rye bread with sauerkraut
and swiss cheese.

8oz Prime beef patty served on a toasted brioche bun.
Bibb lettuce, tomato, grilled onions, and garlic aioli.
Add Cheese 1
Cheese Options: American, Swiss, Cheddar,
Pepper Jack

Crispy hand breaded chicken breast, crumbled blue
cheese, artisan romain and tossed in a classic buffalo
sauce. Rolled in a flour tortilla and accompanied by
ranch dressing.

Choice of grilled or crispy chicken breast.
Served with fresh slaw, butter pickles, garlic
aioli and a toasted brioche bun.

Toasted tuna salad, swiss cheese, tomato,
and lettuce on toasted sourdough.

8oz hand packed elk patty, topped with thick
cut bacon, huckleberry compote, aged cheddar,
crispy onions, and served on a toasted brioche bun.

Macaroni pasta tossed in a creamy mornay sauce.

4oz Beef patty served on brioche bun.
Add Cheese 1

2 Pieces of chicken tenders. Served with choice of
sauce. Served with fries

Built with white toast and american cheese. Served
with fries

Rosemary and gouda family bread recipe.

Char roasted brussels sprouts with bacon and carrots,
tossed in a balsamic reduction glaze.

Smoked riblets with Chef John’s specialty dry rub and
glazed with huckleberry sauce.

Mixed greens tossed in blush wine vinaigrette.
Topped with dried cranberries, fresh strawberries,
granny smith apples, slivered toasted almonds, and
feta cheese.

Wild rice, arugula, avocado, roasted pepper and sun-
flower seeds, tossed in a lemon tarragon vinaigrette.

Bibb lettuce, cherry tomatoes, crumbled blue cheese,
bacon, and julienne red onions. Served with buttermilk
dressing.

8oz prime beef patty served on a toasted brioche
bun with bibb lettuce, tomato, grilled onions,
and garlic aioli.
Add Cheese

8oz elk patty, topped with bacon, huckleberry compote,
aged cheddar, crispy onions on a toasted brioche bun.

8oz salmon filet, citrus peppered with sautéed pep-
pers. Accompanied by spring salad tossed in a lemon

tarragon vinaigrette. Served on a wooden plank.

Oven roasted eggplant layered with basil leaves,
feta cheese, and fire roasted tomato sauce.
Topped with toasted herb panko crumbs.
Served on a wooden platter.

Marinated grilled chicken served with blistered peppers
over a bed of wild rice pilaf.

Wild caught local trout served over pea puree with a
lemon caper sauce and garnished with micro herbs.

Tossed in house-made bolognese. Served with garlic
bread.

2 Pieces of chicken tenders. 

Macaroni pasta tossed in a creamy mornay sauce.

4oz beef patty served on brioche bun.
Add Cheese

House baked chocolate brownies served with
huckleberry ice cream, compote and whipped
topping.

Served with banana slices, whipped topping,
and drizzled caramel.

Warm house baked brioche with cinnamon, raisins
and pecans. Accompanied by a whiskey caramel
sauce. Served with vanilla ice cream.

Baked crème anglaise with brulee torched sugar.
Accompanied by whipped topping and fresh berries.

One scoop of huckleberry or vanilla.