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The log walls, stone fireplace and gingham curtains in the dining room at The Ranch at Rock Creek’s Granite Lodge offer a relaxed yet elegant environment for breakfast, lunch and dinner. Choose to have a glass of fresh-squeezed orange juice and Montana organic steel-cut oats topped with raisins, maple pecans and bananas before spending a day on the river. Lunch here might be a Mannix Ranch steak salad or Miller Farms pork chop sandwich, or a boxed lunch out on the river. A six-page wine list — with everything from a simple glass of Alois Lageder pinot grigio to an extravagant bottle of Domaine des Comtes Lafon Montrachet Grand Cru 200 for $2,400 — accompanies the dinner menu, which lists entrées like roasted Montana elk with glazed farro, roasted fennel and Swiss chard mustard.
The Blue Canteen, a wood and canvas structure near the barn and “glamping” structures, provides a morning coffee bar and baked goods (like morning glory muffins). Named for its turquoise wood-burning stove and the blue enamelware coffeepots and plates that populate its tables and shelves, it’s a good spot for afternoon snacks and board games. Seating up to 30, the ranch’s Bison Burger Barbeque is held here weekly in the summer. Lunch and dinner are also available with a full selection of Montana draft beers.
Executive chef Josh Drage has been at the Forbes Travel Guide Five-Star hotel since it opened in 2009, so he’s really gotten to dig in and put his stamp on the seasonal menus. Not only has Drage drawn inspiration from cattle-producing regions around the globe, he has spent an inordinate amount of time sourcing and incorporating meat, dairy products and produce from Montana framers and ranchers. From the organic Montana-grown steel-cut breakfast oats to the Amaltheia Organic Dairy goat cheese crumbled atop a side salad, he makes a concerted effort to highlight local ingredients throughout the Philipsburg resort.