Wild Game Club: smoked turkey, duck prosciutto club, avocado herb ranch, romaine, roasted tomato, ciabatta
Western Deli: bison and beef pastrami, pretzel roll, roasted garlic mustard aioli
The Mountain Italian: Ham, Pepperoni, provolone, giardiniera, ciabatta, romaine hearts, red onion, garlic mayo
The No-Meat Montanan Wrap: Seasonal lightly grilled vegetables on fire roasted red pepper hummus (Vegan)
Real Man Quiche with Salad and fruit (or muffins for breakfast): Ham, Leek and Smoked Gruyere cheese.
El Jefe's Burritos: Chicken or beef
Mixed Greens with protein and dressing du jour
Thai Chicken Salad with Peanut dressing
Gourmet to Go Breakfasts
Breakfast Burritos: Bacon, sausage, or veggie. With eggs, potatoes, and green chili sauce. Packaged in foil.
Breakfast Sandwich: Bacon, ham or Sausage. Egg, brie cheese, on toasted muffin or croissant.
Real Man Quiche:Lorraine (Ham, leek and gruyere) or ham, cheese blend, and sweet peppers served with muffins and fruit.
Bagel, smoked trout and cream cheese:Toasted bagel, smoked trout, red onion, tomato, capers and cream cheese with chives.
Yogurt Parfait:Build your own with fresh berries, granola, Greek yogurt served with muffins.
Three varieties of Cheese and Charcuterie Board: (1) Cheese board with seasonal premium cheeses, fruit and crackers; (2) Charcuterie Plate with salumi, foie gras terrine, and pig and fig terrine with toasted pita points; and (3) Cheese and salumi plate with an assortment of salumi, cheeses, fruit, and crackers.
Hummus Platter: Hummus with fresh roasted peppers, peppers, and eggplant served with pita triangles
Brioche Bun - Sandwich can be made with gluten free bun. Please note which sandwiches should be made with bun in order notes and list quantity in Bun & Wrap Surcharge when ordering.
PB&J with cheese, vegetable and other snacks and chips and cookie
Wraps - Bread may replaced on all sandwiches by wraps. Please note which sandwiches should be made with wraps in order notes and list quantity in Bun & Wrap Surcharge when ordering.
Daniel Asher, Executive chef at The Lodges' Larder