Dining At the slide inn

We are pleased to announce that we are now serving our guests breakfast and dinner.  We would like to share with you some of the fantastic menus that our chef Trey Braasch will be preparing for you.

Breakfast

A continental breakfast will be available daily with choices of various fruits, coffee cakes, scones, muffins, Danishes and doughnuts. Cereal will also be available, along with various juices and coffee.  Main courses will include a number of different creations such as omelets, French toast, and pancakes

Dinner

Each night Trey will create a different assortment of culinary delights, along with a couple of great stand-by favorites. One thing is for sure... you certainly won't go hungry.

Monday:

BBQ Chicken & St. Louis Style Pork Ribs with a side of Western Baked Beans and Corn O'brien, Salad, and Bread

Tuesday:

Pasta Night with choice of two pasta dishes, Bruchtta Salad, and Garlic Bread

Wednesday:

Choice of 1/2 pound Buffalo Burger or Grilled marinated chicken breast with lettuce, tomato, onion, pickle, french fries or onion rings OR house salad

Thursday:

Pecan Crusted Pork Tenderloin with red onion marmalade or port wine sauce with a side of Creamy smashed red potatoes, sautéed zucchini & summer squash, salad, and bread

Friday:

Parmesan & garlic crusted prime rib of beef, with a side of red wine new potatoes OR vegetable rice pilaf, sautéed zucchini & summer squash, salad, and bread

Saturday:

Honey Dipped fried chicken or chicken marsala with baked potato, corn O'brien, salad, and bread

Sunday:

Grilled Salmon with a choice of pineapple or avocado salsa OR (2) 3 oz. fresh lump crab cakes with a chile lime dressing. Sides include a vegetable rice pilaf, sautéed sugar snap peas, salad, and bread.

Desserts:

Molten Chocolate Cake with vanilla ice cream and a mixed berry sauce

Rasberry-white chocolate cheese cake

Warm apple pie ala' mode

Vanilla or chocolate ice cream

Trey Braasch- Chef

Trey is a 34-year-old Pennsylvania native who moved out west in 1995 to pursue his passions of cooking and fly- fishing.  He guided in the Gunnison River Basin for four years, then migrated to Big Sky, Montana in 2000 in search of the very best in western fly fishing. He now feels that he's found it on the Madison River. 

Although trout have always been the motivation for his local, his lifestyle has been financed by the restaurant business.  With a total of 18 years of experience he has had the opportunity to work along side many talented chefs, whose specialties vary from traditional Sicilian to the hearty western cuisine that the Rockies are known for.  We have had Trey work for us preparing fantastic meals for our groups over the past three years and are thrilled to have such a talented and enthusiastic addition to our staff.