Check the reader board each evening at our Swan Lake restaurant for special chef creations.


Wednesday – Sunday, 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. Check out the reader board each evening for special chef creations.

“Share the “Yum!” with a delicious Appetizer”

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. 16.

Classic Danish Herring Platter with Crème Fraiche, minced Spanish Red Onion, Tart Green Apple Slices, freshly baked Black Bread and Fresh Dill. 16.

Baked Cambozola topped with Turkish Figs and warm Organic Fig Preserves served with Crostini. 12.

Basket of hot crusty French Rolls with herbed organic Chevre butter. 6.

Tender Crimini Mushrooms sautéed in sweet butter, Pinot Grigio and garlic, tossed with creamy Gorgonzola, slivers of fresh sage, breadcrumbs and white pepper. 14.

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

The Polynesian – organic farm greens tossed with ginger glazed pecans, Gorgonzola crumbles, organic apples & dried cranberries, drizzled in our creamy Wasabi vinaigrette and topped with wild, line-caught fish, grilled fresh pineapple, fresh wasabi and pickled ginger. Ahi Steak or Alaskan Salmon. 23.

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.

Natural Free Range Chicken Breast 22.

House-aged Natural Angus Sirloin or Garlic Shrimp 26.

The Cardini – a modern twist on a classic Caesar salad of grilled, organic romaine, house-made garlic croutons and shaved parmesan served with fresh lemon wedge and anchovies. Topped with your choice of

Natural Free Range Chicken Breast 19.

Garlic Shrimp 22.

“Feeling oh so carnivorous?”

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. 36.

Double Frenched Porterhouse Pork Chop with Kate’s Stone Fruit Chutney. GF. 36

House-cut Aspen Ridge Ribeye GF. 42.

Two 4 oz. Thomas Farms Australian Lamb Chops with Balsamic Rosemary Glaze. GF. 34.

“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.

Vegetarian 24.

Natural Chicken Breast 28.

Garlic Shrimp 34.

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 pasta available. 29.

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. GF 29.

Mediterranean Fisherman’s Stew – tender pieces of octopus, squid, scallops, shrimp, mussels, fish and clams poached in a savory cioppini-style smoked paprika broth with a mélange of fresh herbs from the garden. GF. 32.

“Still the BEST Burger in the Universe!”

Juicy half-pound ground Angus steak on a handcrafted focaccia bun with lettuce, tomato, pickle and our seasoned baked potato wedges and served with your choice of our back of the burner soup or organic lodge salad 21.

Create Your Own idea of burger perfection with the below toppings:

  • 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

Natural Chicken Breast 22.

Wild Salmon filet 24.

Vegetarian Black Bean Patty 18.

The Basic Cheese Burger – Sharp Cheddar, Smoked Gouda, Monterrey Jack, Gorgonzola, or Parmesan 18.

“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). 10.

Hot Grilled Madeira Peaches & Mango over Tillamook Vanilla Ice Cream. GF. 7.

Muddy Laughing Horse – dark chocolate torte oozing hot fudge drizzled with O’Mara’s Irish Cream, espresso and topped with Death By Chocolate Ice Cream and Whipped Cream. GF 10.

“Only if Kathleen remembered to bake” Huckleberry Peach Pie with Tillamook Vanilla Ice Cream. 10.