A hearth, 64 seats and no music over the conversation
Chef Nora Whitcomb cooks what the kitchen garden and the valley give her. Breakfast from six, dinner until ten, and the bar until midnight.
Three rooms, three different evenings
Sample dishes and prices from a menu that is reprinted every fortnight, because the garden decides what is on it.
Timberline Table
The main room: an open hearth, a long bar and a menu that changes with what the garden and the valley give us.
- 7 am to 10 pm, daily
- 64 seats
SampleDishes and prices are examples for this demonstration site.
The Lantern Bar
Eleven stools, a wood counter cut from a single fir, and a whiskey list that leans hard on the mountain west.
- 4 pm to midnight
- 28 seats
SampleDishes and prices are examples for this demonstration site.
Breakfast and the trail box
A proper cooked breakfast before the shuttle, or a wooden box left at your door with everything for the trail.
- 6 am to 11 am
- In the room or to go
SampleDishes and prices are examples for this demonstration site.
Nora Whitcomb, and ninety frost-free days
"You plan for seventy-five days and you are grateful for anything more. Constraint makes you pay attention. You cook what is ready, right now, and then it is gone for a year."
Nora cooked in Bozeman and Portland before deciding she would rather grow the vegetables she cooks. She runs eight raised beds, a greenhouse and a herb spiral behind the barn, keeps bees for the honey that ends up on the carrots, and puts thirty kilos of August huckleberries in the freezer for the pies that carry the menu through to May.
- Beef and bison from ranches on the Idaho side
- Trout from Palisades, elk from a licensed supplier in Idaho Falls
- Flour milled in Logan, honey from the barn hives
- A sourdough starter kept alive since 1974
Private tables and long ones
Three ways to eat as a group without taking over the room.
- 14guests
The cellar tableA single table in the wine cellar under the great room, stone walls and one long fir board. Four courses chosen with the kitchen, from 125 dollars a head (sample).
- 16guests
The garden tableThursdays from June to September, a twenty-foot table under string lights with the chef cooking on the outdoor hearth. 145 dollars a head (sample).
- 90guests
The barnThe 1968 barn, restored in 2017, for weddings, reunions and company dinners. Family-style or plated, with the bar moved across for the night.
Eating at the lodge
House guests are always seated, though on Friday and Saturday in winter it may not be at your first choice of time. Tell the front desk your preferred hour when you check in and they will hold it.
Yes, for dinner and for the bar, subject to space. Call the same day and we will tell you honestly whether it is worth the drive.
Yes. Nora cooks vegetarian and gluten-free versions of most dishes from scratch rather than removing ingredients. Tell us at booking and again when you sit down.
Children are welcome at every meal. Under sixes eat free at breakfast, and there is a short menu of real food, not a fried-things list, at lunch and dinner.
Only in packages that say so. Otherwise it is charged separately, from 14 dollars for oats to 22 for the lodge plate. Coffee in the boot room from 6 am is free to everyone.
A table by the fire, most nights
Call the front desk on (307) 555-0188 and we will hold you a time, or book a room and we will sort it at check in.
4.9 from 1,284 stays, and 61 percent of guests come back.