The Big EZ Lodge

Dinner Menu

Sample Menu 1

A DUET OF HORS D’OEUVRE AND CANAPÉ

Buffalo Meatball with Smoky Barbeque Sauce & Fresh Mozzarella, Tomato and Basil on Toasted Points

FIRST COURSE

Spinach Salad with Savory Lentils, Grape Tomatoes, Feta Cheese and Warm Apple Wood Smoked Bacon-Thyme Vinaigrette

SECOND COURSE

Dijon Mustard Crusted Provencal Style Rack of Lamb with Roasted Fingerlings Potatoes and Black Current Port Wine Sauce

DESSERT

Fresh Apple Strudel on Carmel Sauce with Cherry Compote with Ginger Ice Cream

Sample Menu 2

A DUET OF HORS D’OEUVRE AND CANAPÉ

Smoked Duck Breast Toast Topped With Fig Jam and Salmon Gravlax on Dill Blini with Red Wine Onion Confit

FIRST COURSE

Potato and Leek Bisque with White Truffle Crème Fraiche

MAIN COURSE

Pan Seared Red Deer with Roasted Garlic Sauce, Oven Roasted Brussels Sprout Gratin and Potato Gnocchi Tossed in White Wine with Fresh Tomato

DESSERT

Half Poached Pear Dipped in Dark Chocolate then Rolled in Toasted Pecan with Brie Wedge And Black Cherry Compote

Sample Event Menu 3

A DUET OF HORS D’OEUVRE AND CANAPÉ

Popover Stuffed with Smoked Salmon and Wasbi Caviar accompanied by House Smoked Elk Loin on Toast Covered in Horseradish Cream

FIRST COURSE

Herb Crusted Quail with a Tossed Mixed Greens Salad with Balsamic Fig Dressing, Toasted Hazelnuts and Blue Cheese

SECOND COURSE

Natural Angus Beef Tenderloin Pan Seared Topped with Pan Mushroom Marsala Sauce and Duchess Potato with Cheddar and Scallion

DESSERT

Chocolate Dark Rum Mousse Napoleon with Oatmeal Lace Cookies and Strawberry Coulis

Sample Event Menu 4

A DUET OF HORS D’OEUVRE AND CANAPÉ

Popover Stuffed with Wild Game Sausage and Topped with Horseradish Cream accompanied by Black Olive and Roasted Tomato, Garlic Bruschetta

FIRST COURSE

Lemon Pepper Crusted Rainbow Trout over a Spinach Salad Tossed with A Fresh Dill Herb Dressing and Fresh Sliced Beets

SECOND COURSE

Red Wine Marinated & Smoked Bison Rib-Eye with Crawfish Risotto Topped with a Forestiere Mushroom Sauce

DESSERT

Cinnamon Blueberry Cobber Topped with a Vanilla Ice Cream

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