The Summer Salad
I can’t believe that it’s already June, the off-season over and Buck’s T-4 is reopening its restaurant doors tonight. The weather is still wet and spring like but our reward for enduring all the moisture is our own chlorophyll infused oasis. It’s so green, you’re afraid it might rub off on you. We’ve spent the past week at Buck’s in high gear preparing for what is sure to be an exciting summer season. From planting flowerbeds to spring cleaning we’re ready to go.
The highlight of this week for myself and the rest of the serving staff was definitely the menu tasting. Chef Todd Christensen and Food and Beverage Director Chuck Schommer were busy this spring coming up with a truly exceptional summer menu appealing to a wide variety of tastes and palettes. The new menu holds true to Buck’s T-4’s history of catering to both the wild game and steak enthusiast, as well as those desiring something a bit lighter or just plain good comfort food. Of course, we still have our famous New Zealand Red Deer served with port wine butter sauce (liquid heaven) but we’ve created a summer inspired pheasant dish, added coffee crusted Montana elk, and now we’re serving the ultimate summer salad—a mix of yellow and red watermelon. Oh and instead of Buffalo wings, Todd’s done one better with Thunder Thighs—you can thank owner Mike Scholz for the name. They’re chicken thigh strips tossed in Buck’s own sweet, smoky hot sauce. Folks, I’m not even especially fond of Buffalo wings and I’m hooked on these Thunder Thighs. And that’s just to name a few, everything we tried was just so, so, so, delicious.
With so many terrific additions to the menu, I’m not even sure where to start. You have to try the watermelon salad especially on a hot day. It looks so pretty you might not want to eat it, but trust me when I say it would be a mistake not to. Since I’m a bit overwhelmed by all the delciousness in one place I figure I’ll just share with you my current personal favorite dinner at Buck’s T-4 along with a few pictures to get your mouth watering.
To be tempted by the whole summer menu click here, and you can download our menu.
Warm Appetizer to Start:
Thunder Thighs – Boneless fried chicken thigh strips tossed with Buck’s own sweet, smoky hot sauce. Blue cheese dipping sauce, celery sticks.
Followed by:
The Summer Salad – Yellow watermelon topped with a salad of red watermelon, red onion, citrus ginger vinaigrette, arugula, Mexican cotija cheese.
Dinner:
Pheasant and Toasted Orzo – Pan roasted pheasant breast, yellow pepper coulis, orzo pasta with fresh vegetables, pancetta crisp.
Side:
Macaroni and Cheese – Cavatappi pasta, gruyere, white truffle, tarragon. Yum!
Dessert:
Baby Cake – Mini spiced whole wheat cake, lemon curd, honeyed berries.
We hope to see you soon at Buck’s T-4.
Tori
We’re located one mile south of the Big Sky stoplight on highway 191. Our hours of operation are:
Pub: 5pm – 9:30pm daily
Main Dining Room: 6pm – 9pm daily
Bar: 5pm til’ late daily
Call (406) 995-4111 for reservations and questions.
Four Kinds of Sliders
Seared Tuna with Ginger Fried Rice
Mac n' Cheese
Heirloom Tomato Salad
Baby Cake
Pheasant and Toasted Orzo
Fry Bread and Fritters
