Dinner at the Horse 2013
The dining room reopens May 8th.
Wednesday - Sunday, 5pm - 9:00pm Reservations: 406-886-2080
[All dishes may not be available each evening, prices subject to change.]
Please Note: Occasionally the Horse is closed for private functions and off-site catering events.
Please make confirmed reservations to insure your table.
“Ummm…let’s start with…”
Tunisian-style Blue Mussels steamed in Pinot Grigio, California Extra Virgin olive oil, sautéed garlic,
Italian parsley, fresh organic herbs from the Horse’s garden, Roma tomatoes and Kalamata olives. Gluten-free
French Rolls hot from the oven with herbed organic Goat Cheese butter.
Crimini Mushrooms sautéed in organic sweet butter, Pinot Grigio and garlic, tossed with creamy Gorgonzola,
slivers of fresh sage from the garden, breadcrumbs (optional) and white pepper. Gluten-free option
We create each meal to order, using only the freshest ingredients available.
We strive to provide a selection of organic and natural produce and meats,
and make every effort to support companies using sound stewardship practices.
If you have any food allergies, please inform your server at time of order.
Thank you for dining with us this evening – Kathleen & Staff
“Wow… this is a real DINNER salad!”
the Alaskan – a not-so-traditional salad of spicy organic arugula tossed with our savory house-made passion fruit balsamic dressing, topped with fresh strawberries, kiwi, ginger glazed pecans, grilled pineapple and a wild Alaskan Salmon filet. Gluten-free
the Polynesian – organic farm greens tossed with ginger glazed pecans, Gorgonzola crumbles, peppery Granny Smith apples & dried cranberries drizzled in our creamy wasabi vinaigrette and
topped with a seared line-caught Ahi steak, grilled fresh pineapple and fresh wasabi.
the Rancher – organic farm greens dressed with red peppers, cucumbers, tomatoes, mandarin oranges, artichoke hearts, asparagus, hard egg and topped with your choice of warm charbroiled meat, Gorgonzola crumbles and our creamy ranch dressing.
Natural Chicken Natural Angus Sirloin Line-caught Wild Alaskan Salmon Gluten-free
Aged, all-natural, prime cuts served with your choice of our delicious back of the burner soup or
organic lodge salad, vegetable and Chef’s starch. Gluten-free
8oz. Charbroiled Blue Mesa Angus Top Sirloin
14oz. Frenched Porterhouse Pork Chop with Mom’s Peach Chutney
14oz. Charbroiled Dry-aged Angus Ribeye
“Something out of the ordinary please!”
Served with your choice of our delicious back of the burner soup or organic lodge salad.
Mango Ahi Steak – Line-caught Ahi marinated in ginger-soy and mango salsa, seared warm rare and served on a bed of sweet Indonesian-style Wehani rice with Asian vegetables and fresh wasabi.
Linguine al Pesto –fragrant organic basil pesto blended with sun-dried tomatoes and sautéed vegetables, tossed with al dente linguine (gluten-free pasta available) and topped with a parmesan crisp and fresh organic herbs from the Horse’s garden.
Vegetarian Natural Chicken Sautéed Garlic Shrimp
Saffron Soba Cake – organic soba noodles tossed with fresh herbs, parmesan and eggs, fried in saffron-infused sweet butter until crisp and layered with sautéed Asian vegetables, your choice of grilled meat and garlic basil aioli.
Vegetarian Natural Chicken Angus Sirloin
Pasta Vongole – tender petite clams simmered in a broth of Pinot Grigio, sautéed garlic,
organic Italian Parsley and California Extra Virgin Olive Oil (with just a hint of Kate’s secret spices)
served over al dente linguine (gluten-free pasta available).
“It's not a burger...it's an exploration of perfection!”
Juicy half-pound ground Angus steak on a handcrafted focaccia bun served with our seasoned baked potato wedges
and your choice of our organic lodge salad or back of the burner soup.
Whole green chili & fresh jalapeño smothered in Monterrey jack cheese
Grilled Spanish red onion & garlic under creamy Gorgonzola
Sautéed crimini mushrooms & sweet onion smothered in Gouda
Crisp Dailey's Apple Smoked Bacon and grilled fresh pineapple topped with Tillamook Sharp Cheddar
Or Create your own idea of burger perfection and substitute Chicken Breast, Wild Salmon or Ahi.
The Basic Cheese– Sharp Cheddar, Monterrey Jack, Gorgonzola, Gouda, Havarti or Parmesan.
“Your just desserts…”
Freshly baked, over-the-top skillet cookie – Oatmeal Raisin or Chocolate Chunk
topped with Tillamook Vanilla Bean Ice Cream (serves 2-4).
Hot Madeira Grilled Peaches & Mango Sauce over Tillamook Vanilla Ice Cream
The Muddy Laughing Horse – dark chocolate torte oozing hot fudge drizzled with O’Mara’s Irish Cream,
espresso and topped with bittersweet Chocolate Caramel ice cream (serves 2).
‘Only if Kathleen remembered to bake’ Huckleberry Peach Pie with Tillamook Vanilla Ice Cream.
Each evening, Kathleen will offer up a unique dish to tempt you away from her regular menu.
Some of the more adventurous offerings may include:
Hall Peak Nachos - organic blue corn chips layered with grilled chicken,
spicy black beans, sirloin, fried spicy corn and tropical salsa
Grilled Lamb Chops in Sage Pesto served on Herbed Paparadella
Parchment Poached Halibut with Coconut Ginger Relish
Molokini Pork Tenderloin on Grilled Wild Mushroom Polenta with Charred Pineapple Salsa
And more....check out the board upon your arrival.
Sunday Brunch - 2013
Served Sunday 9am -1:30pm. Reservations for parties of 5 or more please.
Kathleen changes the menu each week, adding fresh new seasonal offerings.
If you're craving a particular dish, please call in advance to ensure it is being offered.
Prices range from $9 to $18.
Ranked #1 by tripadvisor.com, the Horse offers a refreshing selection of delicious dishes
with an accompaniment of fine wines and imported and locally master-crafted beers
in an intimate and quiet atmosphere.
Reservations are required to insure your experience at the Horse is singularly memorable.
Phone 406-886-2080 or e: email@example.com to make reservations
or for information on evening specials and upcoming music events.
Private parties of 12 or more are welcome for lunch or dinner on non-public dining days
with advanced reservations.