Scroll to get a taste of our Ranch breakfasts.
Coffee, Tea and Pastries in the Great Room | Freshly made pastries, coffee and tea arrive in the Great Room at 6:30 every morning, catering to guests who want to wake up with the sun.
Breakfast in the Granite Lodge | Enjoy hearty breakfast fare daily from 7:30 to 10 am in the dining room. Ranch breakfast favorites, like our farm fresh egg scramble and lemon ricotta blueberry pancakes with a side of locally smoked bacon, give guests a jumpstart on their adventures.
Breakfast in the Blue Canteen | In the warmer months, guests enjoy a casual and light fireside coffee shop-style breakfast in the bright, open-air Blue Canteen located in Camp Roosevelt. The breakfast bar often features pastries, granola and yogurt, fresh juices, coffee and tea in a rustic and relaxing environment.
Cowboy Breakfast (Summer) | This culinary journey begins with a wagon or horseback ride from the Horse Barn to Piney Pond for a campfire Dutch oven breakfast, that includes biscuits and gravy, frittatas, and cowboy coffee cooked over the campfire.
Scroll to get a taste of our Ranch lunches.
Lunch in the Granite Lodge | Refuel at lunch with Ranch cuisine in the dining room, between noon and 3 pm, every day in the winter, spring and fall. Opt for a grilled steak salad, sweet potato sandwich or tomato soup. The ever-changing menu features plenty of choices for all tastes and dietary needs.
Lunch in the Buckle Barn & Blue Canteen | During the warmer months, the Buckle Barn does lunch fare cook-out style in the heart of Camp Roosevelt between noon and 2 pm. On Tuesdays and Saturdays, it is served in the Blue Canteen near the Camp Roosevelt Arena. Start your lunch with freshly-made warm chips and guacamole, then enjoy a grilled bison burger, fried chicken, seasonal salads and ice cold lemonade.
Dinner | Summer
Daily | Social Hour with Cocktails and Hors d’oeuvres | Gather in the Great Room for social hour at 5 pm. Each night our bartenders craft seasonal cocktails and recommend local beers that will whet your appetite for the meal ahead. Hors d’oeuvres are tailored to the dining experience that awaits.
Monday | Overland Route Tasting Menu in the Granite Lodge | Travelers called by the beauty of the Wild West disembark at the Granite Lodge Dining Room. Join Chef Drage for a culinary journey that channels the cuisine found on an expedition across the Western Territories.
Tuesday | Rodeo Barbeque on the Buckle Barn Lawn | Snack on watermelon or Flathead cherries and drink brews and sodas while you enjoy the raucous excitement of our Tuesday summer rodeo. Then, join the cowboys and cowgirls for dinner. Ranch style recipes include barbeque ribs and chicken, beans, corn bread and blueberry cobbler.
Wednesday | Homestead Supper Club in the Granite Lodge Dining Room | Executive Chef Josh Drage channels early 1900s Montana supper clubs, where every meal starts with a classic cocktail and feels like a celebration. Meet in the Great Room for drinks and hors d’oeuvres before being escorted to your table for the freshest seafood and delectable cuts of meat like Montana beef tenderloin with Dungeness crab and sauce Béarnaise or High Line Montana rib roast.
Thursday | Chef’s Grill on the Flagstone | Step outside each Thursday in the warmer months for farm-to-table fare on the Granite Lodge flagstone. Talk with Chef Drage as he serves our season’s harvest in a combination of healthy, distinctive dishes paired with grilled Montana wagyu beef bavette and wild line-caught salmon in an al fresco setting.
Friday | Chef’s Tasting Menu in the Granite Lodge | Served on Friday year-round. Enjoy a multi-course gastronomic tour of the ranches and farms of Western Montana with artfully paired wines.
Saturday | Barn Dance | Come together after a day of activities with fellow guests at the Buckle Barn lawn for lawn games, refreshments and hors d’oeuvres. Then come inside for Ranch comfort food such as meatloaf, white BBQ chicken and seasonal salads from our local purveyors. After dinner enjoy live music from regional bands that will surly get your boot scootin’.
Sunday | Dutch Oven Dinner | Executive Chef Drage hosts Sunday dinners in the dining room in a style he’s been perfecting since his childhood in Alaska. Dutch ovens are filled with braised pork shoulder or a slow-cooked leg of lamb and cooked over a wood fire.
Scroll below to get a taste of our Ranch dinners during the warmer months.