A Lodge's Larder Moveable Feast- Order Here (Montana Only)

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 lodgeslarderorders@to-table.com

Please order two or more days before desired delivery date. All Items a la carte.

Don't see what you want? Ask us!

Delivery Included

All orders over $45 delivered free. Orders under $45 or delivered more than 40 miles from Livingston will include a $25 delivery minimum charge.

Menu 

Packaged and ready for heating:

Cheese and Charcuterie Tray

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

Chicken Wings: with hot honey and BBQ sauces

Entrees

Beef Vindaloo: The signature Indian dish packed full of flavors, curry and a bit of heat. Served over garlic turmeric rice.

Vegetarian Enchiladas: Chick peas, zucchini, black beans with a rich enchilada sauce served with spanish rice. Can be special ordered gluten free.

Veggie Shrimp Alfredo: Our twist on an Alfredo with spinach, tomatoes and tender shrimp in a rich cheese sauce over penne pasta.

Pork Tenderloin with Sweet & Sour Apples:  Over jasmine rice with candied carrots.

Classic Beef Stroganoff: Mushrooms and beef in a rich stroganoff sauce with egg noodles.

Chicken Fried Chicken: with sausage gravy over hash brown potatoes.

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

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.

Sides 

Salads/Soups

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

Beef Chili

Chicken Noodle 

New England Clam Chowder

 Desserts (by Jasmine!)

Bill Griffin, Chef at The Lodges' Larder