Saturday, July 16, 2011


Mountain Sky is a special place...and the food is nothing less than spectacular.  For dinner every night, we have two options for the main entrée, along with at least a first course and a dessert.  Two nights a week we have "gourmet" night, when we have five courses and wear black and white.  Those nights are awesome.  OK, they are more work, but all of that work is well worth it: 1) I love serving fine food like this and what I do, and 2) there is always extra for the employees to try (they have to have extra prepared because people will switch entree choices, bring friends, have their children eat with them, etc.)  The nights not listed we have buffets, which are pretty good, too.

Here is what we have had so far this week:

  • ·      Mixed greens tossed with red wine vinaigrette with grapes, granny smith apples, gorgonzola cheese, and candied walnuts
  • ·      Pan-seared Alaskan halibut served with smoked tomato Israeli couscous, lemon-roasted asparagus, finished with lemon coulis and chive relish
  • ·      Pan-seared chicken breast stuffed with fontina cheese and served on top of olive oil white polenta and ratatouille, finished with a Madeira reduction
  • ·      Baked cheesecake served with fresh strawberries

  • ·      Housemade boudon blanc ravioli with Portobello mushroom marsala sauce, sage, and shaved reggiano-parmesan
  • ·      Fresh mozzarella salad with basil-marinated grape tomatoes, artichokes, olives, and shaved prosciutto, finished with a balsamic reduction
  • ·      Pineapple coconut sorbet
  • ·      Filet of beef served over crushed fingerling potatoes with caramelized onions, topped with baby French green beans in an applewood bacon and gorgonzola cream sauce, finished with a roasted shallot and whiskey sauce
  • ·      Pan-seared duck breast with confit leg served alongside risotto-style potatoes, and sautéed green beans, finished with a port wine glaze
  • ·      Flourless chocolate decadence cake with homemade huckleberry icecream

  • ·      Mixed greens tossed in bleu cheese vinaigrette with cherry tomatoes, green onion, toasted walnuts, and pancetta
  • ·      Whole roasted Cornish game hen with an orange glaze, served over brown rice and mushroom risotto and vegetable tian, finished with port wine jus
  • ·      Pan-seared pork chop with mushroom risotto, kale sauté, and lemon vinaigrette
  • ·      Fresh apple spice cake with dulce de leche ice cream and a cinnamon and apple flavored sauce

  • ·      Pan-seared Alaskan King Salmon served over an orange-ginger buerre blanc and topped with fresh nectarine relish
  • ·      Italian mushroom soup with parmesan foam
  • ·      Strawberry-pomegranate sorbet
  • ·      Bison tenderloin filet served over root vegetable hash, topped with fried onions and finished with a roasted garlic demiglace
  • ·      Vegetable cannelloni served with roasted broccolini
  • ·      Marjolaine with fresh berries and raspberry sauce

One of my favorite meals is the Alaskan halibut with couscous.  The bison tenderloin is pretty darn good, too.  It's not every day that you have that, especially in the Midwest.  

Mountain Sky has showed me some new food and ways to prepare it.  Gotta love that-especially when I get to try all of it!  

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