Gala Dinner Menu

(Circa 1910)

Hors d’oeuvres
Dublin Shrimp with Caper Relish
(remembered as a special treat during the cocktail hour on Irish Holidays)
Oyster Mushroom and Herb Pasties
(a variation of the original found in every Irish miner’s lunch pail)
Chef Reau’s Artisan Cheese with Cranberry and Roasted Pecan
(enjoyed by patrons Marcus Daly and Mark Twain, at the Legendary Silver Bow Club in Butte, MT.)

Salad
Fresh Summer Greens with Strawberries, Blossoms and a Shallot
Champagne Vinaigrette
(A tribute to the organic bounty of the Bitterroot Valley)

Entrée
Duck Breast with Rhubarb Carrot Marmalade
(a delightful use of “Preserves”, a tradition and necessity for survival on the frontier)
Horseradish Mashed Potatoes
Fresh Summer Squash with Rosemary Butter

Dessert
Raspberry Parfait with Bourbon Truffles
(a favorite of mining magnates Hennessy and Largey)

Catered by Riversong Gourmet

For more information call us at (406)363-7570
Fax:(406)363-6588
or send email to info@treasurestateartshow.com