Cuisine

Executive Chef John Wion and Pastry Chef Halie Wallace are new faces at Pheasant Crest Lodge. This duo brings a special touch to Pheasant Crest Lodge, making them an excellent addition to our team. Your dining experience will be unforgettable. Please bring a big appetite to enjoy and a camera to capture this culinary work of art!

Evening Menus

Evening One

Roasted Bison Tenderloin

with Bordalaise Sauce, Sweet Corn,

Onion Marmalade, Honey-Glazed Carrots, Confit Fingerling Potatoes

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Evening Two
 

Duo of Dakota Pheasant

Sous Vide Pheasant, Huckleberry Bacon Jam, Butternut Squash

Grilled Pheasant Sausage, Yakima Apple Slaw

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Evening Three
 

Cidar Brined Berkshire Pork Chop

Blackberry Bordelaise Reduction, Honey Roasted Carrots,

Cippolini Onions, Whipped Potatoes

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Evening Four

Snake River Farms Wagyu Beef
Roasted Shallot and Caramel Demi Glacé, Soufflé Parmesan Potato
Roasted Tomato, Asparagus
or 
Pan Seared Sea Bass
Sweet Pea and Pork Belly Risotto, Lemon Beurre Blanc

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