Chef-created, wine-paired, mouth-watering specialty dinners in the garden.
Enjoy a private dinner for your group spotlighting regional or themed cuisines while relaxing in the garden or the dining room of the Horse. Each dinner includes a 5 course tasting menu currated by Chef Kate, and featuring five paired wines. From $125 per person, Minimum group reservation 16, maximum 32.
Reserve your private dinner today and let Chef Kate create a vacation memory to be savored. Reservations open May 15, 2026. Call or text 406-886-2080
A Taste of Provence –
Tomme de Savoie and Point Reyes Blue Cheeses Classic cheeses with Crostini and Summer Crisp Pear. Pour: Nathalie Falmet Brut Champagne.
Lavendar Poche Salade d’artichauts Petite artichokes poached in lavender served with grilled golden beets, heirloom tomatoes and lavender infused champagne balsamic dressing. Pour: Three Trees Rolle – Macabeo 2009 – Roussillon.
Toulousian Cassoulet Classic white bean stew with roasted rabbit, organic pork sausage and goose. Pour: L’Oustal Blanc K9 Carignan – Languedoc Roussillon.
Soufflé au Fromage Blu Classic cheese soufflé Pour: Luisa Fefosco 2009 – Fruili
Alouette aux Figues et Noisettes Armagnac roasted young quail stuffed with figs and hazelnuts Pour: Domaine Font-Sarade les Haute de la Ponche 2009 – Vacqueyras.
Tarte aux Poires et Amande
A Taste Afghanistan –
Baked Goat Cheese & Figs Baked organic goat cheese and dried figs with Pistach Pour: Guardian Sauvignon Blanc, Washington
Banjan Borwani with Non-i-Afghani Broiled eggplant and Turmeric-infused Onions served with Garlic Yogurt Sauce Pour: Castelo de Papa Godello Spain
Boolaanee Fried Leeks and Cilantro Filo Pockets served with Chilled Cucumber and Garlic Sauce Pour: Domaine Bidalere Rose Gasgogne
Quail Hawayej with Qbuli Pilau Spice-rubbed baked quail with sweet saffron rice. Pour: St Innocent Pinot Noir Temprance Hill 2009
Lamb Kebab Marinovat with Chatni Gashneez Marinated Lamb Kebab with Coriander Stone Fruit Chutney Pour: Elyse Korte Ranch Zinfandel Napa
Kunafah with Dates
A Taste of The World
Crispy Duck Empanadas on Black Bean with Chimichurri
Great Heart Chenin Blanc – South Africa
Five Mushroom Bisque with Cambezola Toast
Diego Magana Rioja – Spain
Berber-spiced Root Vegetable on Mizuna
Donhoff Reisling Troken – Germany
Elk Osso Bucco on Polenta with Crispy Leek
Manzone Barolo ‘16 – Italy
Goat Crème Fraiche on Flatbread with Hot Rhubarb Chutney
Vitteau Alberti Cremante Rose – France