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:

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

Entrees

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.

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

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!)

Bill Griffin, Chef at The Lodges' Larder