February's pairing dinner offers an excellent selection of french wine and food. Join us for Chef Chris's excellent presentation of this delicious cuisine. $60 per person - RSVP by February 16th
To make your reservations, please call 406.863.1919

Goat Cheese Salad
Walnut Crusted Baked Herbed Chèvre, Frisée, Champagne Vinaigrette, Stuffed Quail Egg
Paired with Maimbray Sancerre

Duck Crepes
Buckwheat Crepe, Duck Confit, Caramelized Onion, Sauce à l'Orange
Paired with Domaine V. Girardin Savigny-les-Beaune
Vieilles Vignes

Smoked Salmon en Croûte
Salmon, Brie, Cabernet Reduction
Paired with Jean-Philippe Fichet Bourgogne Blanc

Steak au Poivre
Peppercorn Crusted Tenderloin, Whipped Vanilla Celery Root, Spinach Soufflé
Paired with Chateau Soussans Margaux