Dining Guide

Dining at the Ranch is more than an elegant meal: It’s an experience. Enjoy the unparalleled beauty of the Sawtooth and White Cloud Mountains in this stunning historic lodge, listed on the National Register of Historic Places, as you savor fine cuisine complemented by gracious service and a relaxed atmosphere.
Chef Jim Roberts, a Wood River Valley resident and 1993 graduate of the Culinary Institute of America, New York, is now treating Ranch diners to his superb cuisine. In a style described as contemporary Northwest with a European flair, Jim’s innovative menus are designed for elegance and prepared with the freshest ingredients and finest technique, to delight the senses and please the most discriminating palate.
Among his creations: cedar-planked Idaho ruby red trout with smoky tomato butter and jasmine rice; Moulard duck breast with star anise infusion and grilled polenta; Lava Lake lamb loin with mint pesto and harissa hash; Alaskan halibut with champagne sauce over sweet corn risotto; house made pappardelle with morel mushrooms, pancetta, peas and corn; elk tenderloin medallions with potato gratin and black currant gastrique; Niman Ranch ribeye with blue cheese mashers and Bing cherry demi glace; grilled Alaskan salmon with basil citrus butter and baby artichokes; rare ahi tuna with glazed shiitakes and orange soy butter over steamed rice.
Sunday, Thursday and Saturday offer musical entertainment during the dinner hour. Our Summer Showcase Events feature Bruce Innes’ Annual Sunset Concert August 27, The Wine Heretic, John Alonge’s, Annual Wine Weekend September 3, 4 and 5, and local author John Rember’s Fireside Readings. These events may be enjoyed by overnight and dinner guests. Please call or visit our website for more information and schedules.
The entire Ranch (and all accommodations) can be reserved for exclu- sive events, reunions, weddings and private parties. Our “Meadow Site” is available for private gatherings throughout the summer.