Every plate that we serve you has a story rooted in the history of our surroundings as well as our local community. The philosophy of sustainable cooking is at the core of all of our culinary creations. We believe that our modern culture has become too accustomed to eating non-indigenous animals and out-of-season produce and that this demand for unlimited options has led to a global food supply chain that is unstable and community structures that are unsustainable.
Native tribes primarily ate native game and fish, complemented by wild berries, celery, potatoes, carrots and bitterroot. Settlers introduced agriculture starting in 1841 at the St. Mary’s Mission and the first cattle drive arrived in the paradise valley in 1866. When Montana became a state in 1889, there were already decades of agricultural development with a mindset towards land preservation and conservation. Nearly a century and a half later, the call for sustainable local food systems is ringing even stronger.
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