Issue link: https://www.e-digitaleditions.com/i/1298749
With only one dinner service per evening, diners are invited to arrive early and linger. Join Jared and Paul for a complimentary beverage and wander the grounds until serving time. A five-course dinner, sans distraction, is served in the dining area with private dining rooms available upon request. Dessert by the fire follows on the patio. Chef James concludes the evening with a classic walk-about. As you rave about your meal, he circles back to this simple truth: "Find good product, treat it properly, respect the food and enjoy the experience." SiG MT 84 S E A S O N A L M E N U DISCREET PALATE W H AT TO E X P ECT Heather Bode is an award winning children's magazine writer. She's a non-fiction junkie who loves to tell the stories of people she meets and interviews. Heather lives in Helena with her husband and five children. S MT Tarte Flambée avec Oeuf features flatbread with bacon lardons, cured onion, Fromage Blanc & Oddfellow Farm egg. Smashed purple bush beans, preserved Meyer lemon, and farm greens with fresh sheep's milk cheese comprise Salade du Marché. Fromage et Poivre places Maison's handmade pasta in the spotlight. Pecorino Romano cheese and black peppercorn toasted in cultured butter make the perfect pairing. Maison's summer menu focused on greens and tartare, but looking forward to cooler temperatures, Alan will be utilizing hydroponics while Chef extends the shelf-life of his products with pickling and fermenting. He also plans on incorporating more braises and stews, Cassoulet, Coq au Vin, and Daube de Bouef. If the French terms seem a lile stand-offish, have no fear. "A lot of traditional French bistro cooking focuses on hand-made sausages, braised items and stews. Considering the culture out here with hunting and game, this sounds fancy but is very approachable," says Chef James.