The Gallatin River Grill is our in-house restaurant. Our Chef, Craig Seguin has worked in the hospitality industry for 15 years. When not in the kitchen, Craig spends most of his time fishing the rivers in our area. Our sous-chef Trent Mack is a graduate of the Cordon Bleu Clulinary School in Las Vegas. Our pastry chef, Katherine Bost, has a degree in pastry as well as hotel and restaurant managment from Cornell University.

We have seven terrific servers that take care of the "Front of the House." Cassy, Wade, Jennifer, Aaryn, Billie, A.J., Emily as well as Katherine offer the best service in the region.

Our menu reflects influences from many different cuisines. Entrees include Black Angus Tenderloin, Sweet Chili Halibut, tender Quail, and locally raised free-range Buffalo. Local favorites include Loin of Lamb, Wild Salmon and many of our Chef's specials each night. Small plates and appetizers include our Scallops, Oysters, Baked Brie and our seasonal salad specials. We also have fresh seafood specials most weekends. We use many local products from farms and ranches nearby including fresh produce, cheeses and a variety of meats. House-baked breads accompany each meal and to finish things off we offer a creative selection of desserts to tempt your sweet tooth including our house signature dessert, Creme Brule.

We offer three dining rooms which seat up to 35 guests each. A turn of the century oak back bar proudly displays one of the best top shelf bars in the region. Watch white tail deer graze by the trout pond or enjoy the spectacular views of the Spanish Peaks from our "Patio Room." Our bar opens at 4:30 p.m. and dinner service begins at 5:00 nightly until 9:30 pm.

Wine dinners, wedding receptions, Christmas parties and dinner meetings are offered on a seasonal basis.

We are recognized by the "locals" in the Gallatin Valley as the finest dining in the region. Come experience it for yourself!