Meal Descriptions

Box Lunch: Choice of beef and cheddar, ham and Swiss, turkey and pepper jack, vegetarian or chef’s choice, served on a Wheat Montana sourdough hoagie with lettuce, tomato, onion and condiment packets. Whole fruit, celery and carrot sticks, bag of chips, cookie and bottle water.

Traditional Breakfast: Scrambled eggs, crisp bacon and savory sausage, roasted red breakfast potatoes, fresh fruit tray, pastries and muffins, fresh salsa and catsup, coffee and juice.

South of the Border: Build your own tacos—taco shells, seasoned beef, tortilla chips and many traditional taco fixing, fresh salad bar, Mexican rice and Texas caviar plus choice of coffee, iced tea or lemonade.

Chili and Spud Bar: Baked Montana farmed potatoes, signature bison chili, shredded cheese, sour cream, green onions, broccoli bits, chopped bacon, sliced olives, and jalapenos and served with a tossed salad, cottage cheese and caraway coleslaw plus coffee, iced tea and lemonade.

Center Cut Pork Chop: 6 oz. mustard crusted loin of pork over apples hazelnut dressing, fresh green beans, rosemary roasted red potatoes and red velvet cake and ice water, coffee and herb teas.

Cordon Bleu: 6 oz. chicken breast stuffed with ham and Swiss cheese, lightly breaded and baked. Topped with homemade Hollandaise sauce and green onion, fresh green beans, rosemary roasted red potatoes and red velvet and plus ice water, coffee and herb teas.

Black Forest Wellington: Roasted butternut squash, wild mushroom ragout, celery, onion and fontina cheese wrapped in puff pastry and baked. Served with wild rice and pine nut pilaf, vegetable and an herbed sauce plus red velvet cake and ice water, coffee and herb teas.

Quiche: Breakfast pie backed with peppers, onions, mushrooms, spinach and tomato topped with mozzarella cheese and a side of fresh fruit and warm muffin, coffee and juice.