Prepared by The Lodge's Larder (a To-Table Affiliate) in Livingston Montana
When you want a break from the kitchen - Great meals ready to heat and serve
Menu
Packaged and ready for heating:
Easter with Spring Lamb - Tender Leg of lamb and mint demi glace with sautéed asparagus and fennel potato au gratin. Buttermilk biscuit.
Easter with Heritage Ham - Spiral Cut Berkshire Ham and berry/port demi glace with sautéed asparagus and fennel potato au gratin. Buttermilk biscuit.
Braised Short Ribs: Braised with port wine berry reduction with scalloped potatoes
Three Meat Western Bolognese: Grass fed Bison, sausage, and lamb in rich Bolognese sauce with chiffonade basil, over linguine and topped with fresh parmesan.
Montana Style Pork Schnitzel: Traditional schnitzel from pounded pork loins with a outrageously good lemon, mushroom, dill sauce with herb roasted potatoes.
Gumbolaya: A fusion of Jambalaya and Gumbo with chicken, andouille sausage and shrimp and vegetables and a rich Cajun sauce over rice.
Chicken Marsala Chasseur (Hunter's Chicken): Chicken and mushrooms in savory marsala sauce chasseur over linguine.
Traditional and Hearty Lasagna: Hearty Beef, mire poix, ricotta and mozzarella cheese with hand cut basil and tomatoes. We think its the best we have ever had!
Yellowstone Meatloaf: The finest recipe in the north. With garlic mashed potatoes.
Veracruz Fish Enchiladas: Tangy sweet red sauce of wild Alaskan cod and homemade refried black beans.
Bill Griffin, Chef at The Lodges' Larder