Craig Seguin is our Executive Chef and trained at the Culinary Institute of America in Hyde Park, NY.  He brings over 20 years of experience to the Lodge and leads our fine kitchen staff.  Trent Mack is a graduate of the Cordon Bleu program and Katharine Bost a graduate of Cornell, is our pastry chef and dining room manager. We also have eight servers and additional staff to offer exceptional fine dining service in the Lodge dining room.

Our menu reflects influences from many different cuisines.  Entrees are developed with the seasons best meats and produce.  We have a nightly Bison Steak special, as well as fresh seafood specials provided by our local fish monger to accompany our already well rounded menu. We use many local products from farms and ranches nearby; including fresh produce, cheeses and a variety of meats. House-baked breads accompany each meal and to finish things off we offer a creative selection of desserts to tempt your sweet tooth, including our house signature dessert, Creme Brule.

We offer three dining rooms which seat 24-40 guests each. A turn of the century oak back bar proudly displays one of the best top shelf bars in the region. Watch white tail deer graze by the trout pond or enjoy the spectacular views of the Spanish Peaks from our "Patio Room." Our bar opens at 4:30 p.m. and dinner service begins at 5:00 nightly until 9:00 pm.

Wine dinners, wedding receptions, Christmas parties and dinner meetings are  accommodated on a seasonal basis.

We are recognized by the "locals" in the Gallatin Valley as the finest dining and bed and breakfast in the region. Come experience it for yourself!