{ Travel } Big Sky, Montana, part 4

When in Montana, do as the Montanans do. Not surprisingly, that to me involves food––more specifically, eating an abundance of local wild game and fish! This translated into the most wholesome, lean meals I've had in awhile! On the wild game front, we had bison, elk, Montana wagyu beef, and pheasant. For seafood, we had local walleye and pike. Surprisingly, the culinary scene in Big Sky was sophisticated. Though there were your casual saloon-style bars, we ate most meals at two major culinary forces in Big Sky: The Peaks (conveniently located right in our hotel!) and The Cabin Bar & Grill. They offered creative takes on comfort foods, like a bison pastrami sandwich and a Indian-inspired pike naanwich. Both of these would appeal to any true foodie, and they certainly came with a pretty price tag! Best part? Most of our meals could be expensed! Have a look . . .    

Day 1: Dinner, The Cabin Bar & Grill

 

Who does Baby Max resemble most?

{ roasted red pepper soup }

{ wild game and cheese plate: duck, bison, elk }

{ braised elk shank with bone marrow and root vegetables }

Day 2: Lunch, The Peaks at The Summit Hotel

{ bison and pastrami sandwich }

{ Montana Wagyu Beef Burger - best burger ever, so incredibly lean and moist!! }

Day 3: Lunch, The Lone Bar

{ spicy fried clams }

Day 3: Dinner, The Cabin Bar & Grill

{ The wild game and cheese plate was so good the first time around, we had to order it again!
To our delight, it arrived with different cures of elk, bison and duck and local cheeses! }

{ pan-seared pike in a crabmeat beurre blanc sauce,
barley, root vegetables }

{ pheasant }

 

Day 4: Dinner, The Peaks at The Summit Hotel

{ pheasant ragu, imported mushrooms, root vegetables,
creamy parsnips and tomato fennel soup }

Day 5: Lunch, The Peaks at The Summit Hotel

{ pike naanwich wrap and curried potatoes }

{ homemade tagliatelle and wallleye }

Day 5: Dinner, The Peaks at The Summit Hotel

{ amuse bouche: Montana cheddar and apricots }

{ braised bison short ribs in a red wine reduction, root vegetables, and barley }