Dining at Big Hole Lodge
Begin your fishing day with a hearty stack of oatmeal pancakes covered in apple saute, whipped cream and accompanied by apple-wood smoked bacon and fresh berries. After hours of stalking and catching wild trout, your guide lays out a riverbank lunch of marinated and grilled tri-tip with smoky vegetables, potato salad with fresh herbs and lemon bars.
Evening libations are accompanied by lightly grilled, succulent morsels of huckleberry-glazed quail wrapped in endive, followed by a savory entrée of grilled herb and garlic rack of lamb with sweet potato gratin, crisp green beans and red rhubarb confit. If you have saved any room, a cheesecake mousse with rum poached plums and a cup of decaf will tuck you in for the night. And that's just day one.
Meet the Team
Meet the Executive Chef, Lanette
Lanette and Craig worked together in the late-eighties in the ski industry in Lake Tahoe when she fell in love with Montana summers. An expert fly fisher, Lanette was battlefield promoted from sous to head chef over two decades ago and continues to be the glue of the lodge staff. Her recipe for success is two parts work ethic, three parts humor, and a full cup of passion. Creative and hearty meals are crafted with an artisan approach. Menus are carefully planned to satisfy the guests after their adventurous days on the river. BBQ and smoked meats are marinated to perfection and the fish, pork and chicken dishes are accompanied by excellent sides prepared with a western attitude. Many meals at Big Hole Lodge are long-standing favorites with guests frequently requesting the recipes. Desserts are lovingly prepared and are designed to delight the palate.