The Lodge's Larder is a program of To-Table
We deliver to you. For information on delivery, special orders, to order by phone, or for any questions, please call (406)900-1122
or email firstname.lastname@example.org
Please order two or more days before desired delivery date. All Items a la carte.
Don't see what you want? Ask us!
All orders over $45 delivered free. Orders under $45 or delivered more than 40 miles from Livingston will include a $25 delivery minimum charge.
Packaged and ready for heating:
See our Cheese and Charcuterie Trays Here
Spring Rolls with peanut sauce
Fried Vegetable Egg Rolls with house made sweet and sour sauce
Loaded Baked Potato Skins with bacon, shredded cheddar cheese and chives
Traditional and Hearty Lasagna: Hearty Beef with hand cut basil and tomatoes
Braised Short Ribs: Braised with port wine berry reduction with scalloped potatoes
Three Meat Western Bolognese: Grass fed Bison, sausage, and lamb chiffonade basil, over linguine and topped with fresh parmesan.
Paradise Valley Green Curry: Green curry with chicken, coconut cream, and vegetables with rice noodles.
Montana Style Pork Schnitzel: Traditional schnitzel from pounded pork loins in an outrageously good lemon, mushroom, dill sauce with herb roasted potatoes.
Old Fashioned Chicken Parmesan: Breaded Chicken Breast with parmesan cheese sauce over noodles
Jambalumbo: A fusion of Jambalaya and Gumbo with chicken, andouille sausage and shrimp and vegetables and a rich Cajun sauce over rice.
Four Cheese Ravioli: with Marinara Sauce
Mountain Quiches: Lorraine (Bacon, leek and Gruyere) and ham & cheese blend and sweet peppers, or vegetarian
Chicken Marsala : Chicken and mushrooms in savory marsala sauce chasseur with garlic mashed potatoes.
Featured Chop: Hand Cut Grilled Pork Loin with Apple Cider Demi Glaze
Featured Steak: 8 oz Baseball cut steak with herb and shallot butter with herb crusted potatoes.
Beef Stroganoff: Classic preparation with hand cut sirloin and wild mushrooms over egg noodles.
Chef Bill's Big Blue: Hand cut sirloin over herb crusted potatoes topped with wild mushrooms and fire roasted red peppers topped with a house made blue cheese cream sauce.
Chicken Alfredo: Three cheese sauce with airline cut breast over linguine.
Lemon Slaw Herb Crusted Salmon: Fresh citrusy finish on herb crusted salmon served over fire-roasted red pepper and tomato polenta with buerre blanc and assorted vegetables.
Veracruz Enchilada: Wild Alaskan Cod with tangy sweet red sauce and homemade black bean refried beans.
Charred Jumbo Asparagus
Twice Baked Potato: Hand Mashed with cheese, garlic, and chives.
Mac and Cheese: With white cheddar and jalapeno onion crunch
Caramelized Carrots: With thyme, green onion, and honey
Sautéed Seasonal Vegetables
Scalloped Potatoes Au Gratin
Spinach with warm Bacon vinaigrette
Classic Garlic Mashed Potatoes
Mixed Greens With Berries fresh berries, cucumbers, radishes and berry vinaigrette
Watermelon and Tomato Salad: Jalapeño, red onion, basil, feta seasoned with fresh lime juice. (Seasonably available)
Artichoke Heart Antipasto Salad
Greek Salad: Romaine with Kalamata olives, gyros, feta cheese, cucumber, tomato and red onion with Tzatziki Sauce.
Caesar Boat Salad
Tomato Basil Soup
Butternut Squash and Ginger Soup topped with spiced pepitas
Bacon and Potato Chowder
New England Clam Chowder
Red Chili with green chili cornbread
Desserts (by Jasmine!)
Pineapple Up Side Down Cake
Mint chocolate chip cheesecake brownie
Banana cream with vanilla wafers and chocolate covered banana
Tres Leches Cake With coconut shavings, fresh berries and whipped cream
Chocolate Peanut Butter Brownie
Pecan or Seasonal Fruit Pies (Available as whole only)
Jazzy's Flourless Chocolate Torte
Bill Griffin, Chef at The Lodges' Larder