Restaurant at The Bigfork Inn Menu

Appetizers

• The gourmet board

  $28
  Prosciutto di parma, imported gruyere comte, sopressata salami, carando pancetta, infused goat cheese, cornichon gherkins and dijon mustard
• Tootsie rolls

  $14
  Our signature double stuffed shrimp, chive & cream cheese wontons
• Summer bruschetta

  $16
  Fresh heirloom tomatoes, fresh basil and chopped garlic on a toasted baguette with infused oils, balsamic reduction and goat cheese
• Golden and red beets with goat cheese

  $18
  Roasted golden and red beets with seasoned goat cheese served with beet puree and apple gastrique
• shrimp cocktail 1 review

  $18
  Poached large shrimp served with cocktail sauce
• escargots 1 review

  $18
  Half a dozen imported French snails prepared in a garlic butter cream and melted gruyere cheese

Soup

• Francois' famous baked french onion

  $10

Salad

• House salad

  $6
  Choice of ranch, blue cheese, balsamic or huckleberry vinaigrette
• Large house salad

  $10
  Choice of ranch, blue cheese, balsamic or huckleberry vinaigrette
• caesar salad 1 review

  $8
  Romaine, parmesan cheese & croutons
• Large caesar salad

  $14
  Romaine, parmesan cheese & croutons

Entrees

• Duck two ways a l'orange

  $38
  Seared duck breast & duck leg confit served with smashed fingerlings, wilted spinach & roasted red onion
• Red bird chicken breast

  $36
  Double red bird chicken breast, grilled and served over wild mushroom risotto
• Shrimp scampi over linguini

  $38
  Sautéed shrimp in garlic, white wine, capers, heirloom tomatoes, lemon and butter over linguini
• Fresh premium king salmon

  $40
  Blackened grilled premium king salmon topped with a huckleberry beurre blanc served with parmesan risotto and a baby kale, heirloom tomato and fresh huckleberry salad
• Fresh east coast sea scallops

  $42
  Three pan seared scallops served over a wild mushroom risotto with a petite green citrus salad
• Veggie primavera pasta

  $28
  Fresh select vegetables in a light garlic & white wine sauce
• filet mignon 1 review

  $38
  Six ounce grilled filet mignon with drizzled port wine reduction and served with roasted fingerlings and fresh select vegetable
• New york steak frites

  $42
  Twelve ounce grilled center cut new york served with shoestring french fries and sun-dried tomato relish
• Medallions of filet mignon bourguignonne

  $32
  Medallions of filet mignon with a burgundy wine sauce with mushrooms and served with roasted fingerlings and fresh vegetable of the day
• Rack of lamb

  $42
  Roasted rack of lamb served with cashew and fig compote, drizzled with cashew crema and topped with potato crisps
• Farm raised elk tenderloin

  $44
  Grilled elk tenderloin served with fried parmesan polenta and a petite caprese salad

Main Menu

• Chinese Tootsie Roll

  $9
  Four large egg rolls, stuffed with bay shrimp, fresh chives and cream cheese with sweet and sour sauce
• French Fried Cheese

  $7
  Cheddar and mozzarella, freshly breaded with panko crumbs with hollandaise sauce
• Shrimp Cocktail 1 review

  $10
  Mexican White Shrimp (6 large) with Bigfork Inn cocktail sauce
• Artichoke Hearts

  $9.50
  Tempura crisp with homemade hollandaise sauce
• Bacon Wrapped Shrimp

  $10.50
  Mexican White Shrimp (6 large) charbroiled with Applewood bacon with a Chipotle lime sauce
• Calamari 2 reviews

  $8
  Breaded with panko crumbs with homemade cocktail sauce

• Salmon En Papier

  $22
  Baked in parchment with lemon-dill butter
• Cajun Shrimp Pasta

  $19
  Shrimp, red pepper, garlic and a blend of cheeses, sauteed with cajun spices and angel hair pasta
• Tempura Shrimp

  $23
  Large shrimp served with homemade cocktail sauce
• Petrale Sole

  $17
  Panko breaded filet, sauteed, served with homemade curry tarter sauce and lemon
• Lobster Tail

  $36
  Steamed and served with drawn butter. 8-10 oz.
• Mediterranean Salmon Salad

  $18
  Pesto rubbed salmon, lightly dusted with breadcrumbs, baked, served over mixed greens with capers, artichoke hearts, tomatoes, kalamata olives and red onions with balsamic vinaigrette, served a al carte
• Prime Rib

  $26
  Seasoned and slow roasted 12oz.
• Smoked Mixed Grill

  $22
  Our pork ribs, 1/4 chicken and one apple, brandy, pecan sausage, all smoked, served with chipotle bbq and honey mustard sauces
• Chicken Fried Steak

  $17
  A local favorite! breaded steak served over our country gravy
• Black And White Tournedos

  $22
  Two 4 oz. top sirloins, charbroiled with peppercorn sauce and bearnaise sauce
• Haus Schnitzel

  $17
  Ternderloin of pork, breaded and sauced with bacon, onions, brandy and mushrooms in our demi-glace
• Gypsy Schnitzel

  $17
  Tenderloin of pork, breaded, topped with sauteed red and green peppers, onions and mushrooms in marsala flavored demi-glace
• Crispy Country Inn Duck

  $26
  Twice roasted for crispness, topped with a pecan, bing cherry, red currant sauce
• Bigfork Inn Fettuccine

  $17
  Chicken, red peppers, onions and fresh basil in a creamy asiago cheese sauce
• Chicken Cordon Blue

  $18
  Classic panko breaded, stuffed with ham, swiss cheese, baked, sauced with asiago cheese sauce
• Blt Burger

  $9
  In-house ground burger with bacon, lettuce, tomato, and cheese with home fries served a la carte

• Cheezy Garlic Bread

  $4
  French baguette toasted with cheddar, asiago, garlic spread
• Fish And Home Fries

  $9.50
• Fish Tacos

  $9.50
  Cod, white corn tortilla, cabbage blend, white sauce, lime
• Meatloaf And Mashers

  $7.50
  Spiced in-house ground beef and mashers
• Blt Burger

  $9
  In-house ground beef with bacon, lettuce, tomato and cheedar with home fries
• Smoked Pulled Pork Sandwich

  $9
  Smoked pulled pork with bbq sauce
• Philly Prime Rib Sandwich

  $9.50
  Shaved beef, grilled pepper, onion, and Swiss cheese

• Mud Pie

  $5
  Oreo cookie crust and coffee ice cream with a fudge topping
• Homemade Cheese Cake

  $5
  Flavored with lemon, lime, almond, vanilla and huckleberry sauce
• Fruits Of The Forest Pie

  $6
  Apple, raspberry, strawberry, rhubarb and blackberry, a scoop of vanilla ice cream
• Sweet Peaks 2 Scoops

  $6
  Two homemade flavors of the week ask your server