Mostly Organic. Always Fresh. Totally Delicious.

Check the reader board each evening at our Swan Lake restaurant for special chef creations. Arrive early and enjoy a glass of wine or sipping spirits before your dinner.

Thursdays – Mondays, 5pm – 8pm. Reservations required: 406-886-2080.

Please Note: All dishes may not be available each evening, prices subject to change due to availability and supply. Occasionally the Horse is closed for private functions and off-site catering events. Please make confirmed reservations to insure your table.

“Start with something sharable and yummy…”

Calabrian-style Blue Mussels steamed in Pinot Grigio, olive oil, sautéed garlic, Italian parsley, fresh organic herbs from the Horse’s garden, Roma tomatoes and Kalamata olives. GF. 22.

Baked Cambozola topped with Turkish Figs and warm Organic Fig Preserves served with Crostini. 18.

Basket of hot crusty French Rolls with herbed organic Chevre butter. 7.

Tender Crimini Mushrooms sautéed in sweet butter, Pinot Grigio and garlic, tossed with creamy Gorgonzola, slivers of fresh sage, breadcrumbs and white pepper. 18.

“Yes Virginia, a SALAD can be a REAL dinner!”

The Polynesian – organic farm greens tossed with ginger glazed pecans, Gorgonzola crumbles, diced organic apples & dried cranberries, drizzled in our creamy house-made Wasabi vinaigrette and topped with wild, line-caught fish, grilled fresh pineapple, fresh wasabi and pickled ginger. Ahi Steak, Alaskan Salmon or Quinoa-Crusted Alaskan Cod. 27. GF/DF

The Rancher – organic farm greens dressed with red peppers, English cucumbers, tomatoes, artichoke heart, pickled asparagus, baby corn and boiled egg; topped with your choice of warm char grilled meat or fish, Gorgonzola crumbles and our creamy ranch dressing. GF/DF Option.

Pastured (soy and corn-free) Chicken Breast 25. House-aged Natural Angus Sirloin or Wild Shrimp 29.

“Celebrate your inner carnivore.”

House-aged, hormone and antibiotic free, all-natural prime cuts char grilled and served with your choice of our delicious back of the burner soup or organic lodge salad, vegetable and Chef Kate’s (sometimes whimsical) idea of starch.

8 oz. Aspen Ridge Angus Top Sirloin GF. 48.

Double Frenched Porterhouse Pork Chop with Kate’s Stone Fruit Chutney. GF. 44.

Sharable 30oz. 44 Farms Angus Porterhouse with Roasted Shallot & Thyme Compound Butter. GF 95.

Two 3oz. New Zealand Lamb Chops with Rosemary Balsamic Glaze GF 46.

“My taste buds want a surprise, please!”

Our unique entrees served with your choice of our delicious back of the burner soup or organic lodge salad

Linguine ala Pesto – fragrant organic basil pesto blended with sun-dried tomatoes and sautéed vegetables, tossed with al dente linguine and topped with a parmesan crisp and fresh organic herbs from the Horse’s garden. GF Option

Vegetarian 28. Pastured (Soy and Corn-free) Chicken Breast 34. Garlic Wild Shrimp 42.

Pasta Vongole – tender petite clams simmered in a light broth of Pinot Gris, Italian Parsley, garlic and Kate’s secret herbs, served over al dente linguine. GF Option 42.

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 vegetables, fresh wasabi and pickled ginger. 42.

Mediterranean Fisherman’s Stew – tender pieces of squid, scallops, shrimp, mussels, cuttle fish and clams poached in a savory cioppini-style smoked paprika broth with a mélange of fresh herbs from the garden. GF/DF. 48.

“Still the BEST Burger in the Universe!”

Juicy half-pound ground Angus steak on a handcrafted, grilled focaccia bun with lettuce, tomato, pickle and our seasoned baked potato wedges; served with your choice of our back of the burner soup or organic lodge salad 26.

Our favorite combinations:

  • Whole green chili & fresh jalapeño smothered in Monterrey Jack cheese
  • Grilled Spanish red onion & garlic under creamy Stella Gorgonzola.
  • Sautéed crimini mushrooms & sweet onion smothered in Smoked Gouda.
  • Crisp Daily’s bacon and grilled fresh pineapple topped with Sharp Tillamook Cheddar.

Or create your own idea of burger perfection with the above toppings and substitute a Pastured (Soy & Corn-free) Chicken Breast 25. Wild Salmon filet 26. Vegetarian Patty 22.

The Basic Cheese Burger – Sharp Cheddar, Smoked Gouda, Monterrey Jack, Gorgonzola, or Parmesan 21.

“You deserve your ‘Just Desserts’…”

Freshly baked, over-the-top cast iron skillet cookie – Oatmeal Raisin or Chocolate Chunk topped with Tillamook Vanilla Bean Ice Cream (serves 2-4). 16.

Hot Grilled Madeira Peaches & Mango over Tillamook Vanilla Ice Cream. GF/DF option. 11.

Muddy Laughing Horse – dark chocolate cake served warm with a splash of O’Mara’s Irish Cream, espresso and topped with Death By Chocolate Ice Cream and Whipped Cream. 12. (Over 21 please!)

“Only if Kathleen remembered to bake” Huckleberry Peach Pie with Tillamook Vanilla Ice Cream. 15.

Flourless, Chocolate Ganache Torte with Berries and Cream 11. GF

‘Bananas Foster’ Banana Coconut Cake GF/Vegan 11.