Buffalo Block Seasoning.

House-Smoked, Fried Crispy, House-Pickled Vegetables, Served In Stout Glazed Or Buffalo Sauce.

Buttermilk Brined With Rex Seasoning, Fried Crispy And Finished In Garlic-Herb Butter.

A Blend Of Sweet Carmalized Onions In A Rich Beef Broth With Parmesan Croutons, Finished With Mozzarella And Jarlsberg Swiss.

Chopped Romaine, Garlic Croutons, Shaved Parmesan, Housemade Caesar Dressing.

Chopped Romaine, Shaved Kale, Artisian Lettuce Blend, Avocado, Dried Dates, Roasted Beets, Garlic Croutons, Crispy Goat Cheese, And Toasted Hazelnuts, Finished With Housemade Champagne Vinaigrette.

Rex Burger Blend, Smoked Cheddar, House-spiced Bacon, Crispy Onion Straws, Finished With Bordelaise,

Crispy Fried Chicken Breast, Buffalo Hot Sauce, Blue Cheese Crumbles, Pickle Chips, Shoestring Fries, Slaw.

Beyond Burger Patty, Arugula, Avocado, Roasted Red Peppers, Shoestring Fries And Slaw.

Horseradish Cream, Jarlsberg Swiss, Crispy Onion Straws, Arugula, Shoestring Fries, Slaw.

Topped In A Citrus beurre blanc, Served With Green Bean almondine.

Single bone-in, french cut, grilled, garlic mashed potatoes.

Buttermilk Brined With Rex Seasoning, Fried Crispy And Finished In Garlic-Herb Butter.

Classically served with housemade garlic-herb butter and grilled ciabatta bread.

Local montana-made chorizo-garlic, in a tomato and saffron broth and grilled ciabatta bread.

Local montana-made chorizo-garlic, in a tomato and saffron broth and grilled ciabatta bread.

Chef's selection of oysters, shrimp cocktail, split lobster tails, mussels, clams, snow crab claws and scallops, served with our housemade cocktail sauce and red wine-shallot mignonette .

Thinly sliced served with arugula, white truffle aioli, diced red onions, crispy caper flowers, and bacon infused crustinis.

Chef's take on traditional oysters rockefeller with spiced bacon breadcrumbs, and new orleans style wood-grilled oysters with shaved garlic and butter, 3 of each style.

Maine lobster served in a housemade creamy lobster.

A blend of sweet carmalized onions in a rich beef broth with parmesan croutons, finished with mozzarella and jarlsberg.

Chopped romaine, shaved kale, artisian lettuce blend, avocado, dried dates, roasted beets, garlic croutons, crispy goat cheese, and toasted hazelnuts, finished with housemade champagne vinaigrette.

Iceberg lettuce, heirloom tomatoes, house- spiced bacon, chopped red onions, and crumbled gorgonzola, topped with buttermilk blue cheese dressing.

Freshly chopped hearts of romaine, parmesan croutons, hand-shaved parmesan and classic caesar dressing ~ served tableside in formal dining room.

Smoked and wood-grilled, finished with a crispy potato and spiced bacon crust, in an apple bourbon and stone ground mustard glaze, served with mashed potatoes.

Rex burger blend, smoked cheddar, house-spiced bacon, crispy onion straws, finished with bordelaise, .

Beyond Burger Patty, Arugula, Avocado, Roasted Red Peppers, Shoestring Fries and Slaw.

Half-roasted organic chicken, served with mashed potatoes and chicken jus.

Slow smoked and braised, served with root vegetables and mashed potatoes, finished with bordelaise.

Shrimp, scallop, crab claws, and lobster, served over classic fettuccine alfredo ~ served tableside in formal dining room.

Dry-aged beef over fettuccine noodles covered in a gorgonzola white truffle cream sauce, topped with house-spiced bacon and green onion.

Served over an apple with carrots, arugula, radicchio salad and finished with a parsley-lemon gremolata.

Topped in a citrus beurre blanc, served with green bean almondine.

14 ounce prime bone in tenderloin, wet-aged for 30 days.

8 ounce center-cut tenderloin, wet-aged for 30 days.

22 ounces prime grade, wet-aged for 30 days.

14 ounce prime grade ribeye, wet-aged for 30 days then dry-aged for 40 day.

14 ounce, wet-aged for 30 days.

12 ounce, wet-aged for 30 days then dry-aged for 40 days.

Herb and garlic crusted, slow roasted for 12 hours and served with horseradish cream and house-made au jus.

Lemon cheesecake with a raspberry glaze served over a pretzel crust.

Belgium chocolate cake filled with rich chocolate ganache, served with pistachio tuile and vanilla bean ice cream.

Rich dark chocolate cake with housemade chocolate almond ice cream in a delicate swiss meringue.

Rich vanilla bean custard, finished with caramelized raw sugar and fresh fruits.

Candied pecan and butterscotch chips in a vanilla bean bread pudding, topped with salted dulce de leche, served à la mode.

Hand tossed dough, housemade marinara, mozzarella, pepperoni or cheese.

A blend of smoked gouda, smoked cheddar and havarti over cavatappi noodles.

Rex burger blend with smoked cheddar cheese.

Hand-breaded chicken tenders.

Center cut filet brushed in house steak butter.