Five Course

• Mountain Sky wedge salad, topped with blue cheese, morels and lardon, with a buttermilk vinaigrette
• “New style” ahi tuna sashimi with ginger, scallion sticky rice, peanut oil and a sweet soy reduction
• Blackberry cabernet sorbet
• Oven-roasted bison tenderloin with whipped potatoes, baby carrots and a blackberry demi glace -or- Three cheese tortellini with creamed spinach, shaved Pecorino and fried prosciutto
• Chocolate oblivion with a raspberry sauce and pistachio ice cream

Three Course

• Tomato bisque served topped with basil, shaved parmesan and a garlic crostini
• Pan-roasted Tazman salmon, grilled citrus polenta, buttered baby spinach lemon preserves and crispy artichokes -or- Smoked duck breast, butternut squash, baby spinach, wild mushrooms and a huckleberry compote
• Basque cake with a rum anglaise and red wine sauce