320 Ranch Steakhouse Menu

A variety of mushrooms sauteed in seasoned butter and wine sauce finished with sherry served in an iron skillet. add a combination of elk, bison and beef tips mushroom. Add game tips - $12.00.

Blistered green beans and daileys bacon drizzled with roasted squash pesto.

Montana salami, roasted winter squash, green olives and roasted garlic topped with parmesan cheese and truffle oil on toasted bread.

Creamed brussel sprouts topped with a fried egg and caramelized onions, served with toast points.

Fried rocky mountain oysters served over prosciutto creamed corn topped with roasted red pepper coulis.

Smoked bison brisket in a creamy ancho chili queso dip served with house made tortilla chips.

Romaine lettuce tossed in a caesar dressing with parmesan cheese and croutons.

Mixed lettuce topped with pulled chicken, hard boiled egg, pecans, apricots, caramelized onion cheddar cheese and celery seed ranch dressing.

Wedge of iceberg lettuce topped with candied daileys bacon, cherry tomatoes, fresh chives and blue cheese dressing.

Braised bison, elk and beef chili topped with cheddar cheese and sour cream.

Thin sliced prime rib sauteed with onions, horseradish aioli with melted cheddar cheese served on a hoagie roll.

Hand pattied, all natural ground angus chuck topped with choice of cheese served on a grilled bun with lettuce, tomato and onion.

Duck confit, boursin cheese and caramelized onion cheddar cheese on texas toast.

House made fried chicken strips tossed in buffalo sauce with blue cheese dressing, lettuce and tomato on a grilled bun.

Chicken wings tossed in our house hot sauce served with celery, carrots and choice of ranch or blue cheese dressing.

Brown sugar ancho chili rubbed and smoked chicken wings served with a celery seed ranch dressing.

Bee hive basin brewery porter braised traditional lamb pot roast served on grilled french bread.

Boursin cheese, sundried tomato and spinach tossed in cavatappi noodles.

Seared new york strip topped with a red onion demi-glace served over hand cut french fries.

Hand-cut new york strip.

Three large house made chicken strips.

Cheddar cheese grilled on white bread.

Flatbread topped with marinara and cheese.

Cavatappi noodles with a creamy cheese sauce.

Angus burger with choice of cheese.

Grilled 8oz tenderloin with 320 red wine demi-glace.

Seared peppercorn crusted 14oz new york strip steak with a creamy mushroom brandy sauce.

Grilled 20oz center-cut cold smoked ribeye with 320 red wine demi-glace.

Cast iron seared 6oz elk tenderloin over a fig and cranberry compote topped with rosemary butter and served with mashed potatoes.

Cast iron seared daileys bacon wrapped 7oz bison tenderloin topped with blue cheese served with herb and cheese potato croquettes.

Three seared 3oz coffee and cumin crusted lamb loin chops served over carrot and parsnip pasta tossed with porter lamb jus and drizzled with a winter spiced cream sauce.

Cast iron seared pork tenderloin seasoned with smoked sea salt topped with apple chutney over spätzle and diced root vegetables.

Three-2oz seared red veal medallions with a marsala wine pan sauce over wheat montana fettuccini served with spinach and caramelized onions.

6 oz seared organic free-range airline chicken breast with a roasted garlic honey cream pan sauce over smashed red potatoes.

Almond crusted rainbow trout topped with orange butter over wilted spinach and smashed red potatoes.

Cumin dusted and honey glazed seared salmon over fire roasted bell peppers and roasted winter squash.