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Welcome to the
Whitefish Lake Restaurant
In the 1930’s, Whitefish Lake Golf Club, originally planned as a
golf-baseball-airport complex, was built with much thanks to FDR’s
“New Deal” and the Works Progress Administration.
Local fundraising, contributions and enthusiasm helped raise the
$1600.00 needed to purchase the 104-acre tract. The WPA funded the labor
and locals built the original nine-hole course and airstrip.
Construction of the clubhouse or “administration building for a
nine-hole airport” began in 1936. Using timbers from the surrounding
forest, the lodge pole pines were crafted to create the crisscrossed beams
overhead along with the walls and ceiling. The original clubhouse
extended only to the far side of the bar and was completed in 1937.
On August 3, 1939 the first airplane landed at the course causing
considerable speculation for golfer safety. Planes continued to use the
course into the early 1940’s, even during golf tournaments, but golf soon
took priority. The course was still designated as an emergency landing
field into the 50’s and 60’s.
A second nine-holes was added in 1962 to create the woods/lake
eighteen-hole course. This has since been renamed the North Course.
The South Course was built in the early 80’s and 90’s.
 The Whitefish Lake Golf Association completed a clubhouse
renovation in 1999 that not only added necessary amenities, but also enhanced
the beauty of the original structure. We trust you will enjoy your
experience at this historic Montana setting.
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Appetizers
Sesame Crusted Ahi Tuna
Grilled rare with an Asian slaw & crispy wonton
10.75
Coconut Shrimp
Three coconut breaded shrimp on a bed of mixed greens with
pineapple chutney
10.50
Smoked Trout
Hickory smoked rainbow trout with capers, red onions and
blackberry horseradish
9.25
New Zealand Mussels
Steamed in white wine,
garlic, fresh tarragon and butter
10.75
Shrimp Cocktail
Vodka-chive
cocktail sauce and lemon
10.50
Baked Escargot
Escargot, artichoke hearts
and garlic butter topped
with melted brie
9.25
Jumbo Mushroom Caps
Sautéed in garlic butter,
served with toasted sourdough
8.25
Sliced Tomato, Mozzarella & Basil
Drizzled
with balsamic vinaigrette
8.00 |
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Starter Salads
House Salad
Mixed greens, tomatoes, cucumbers and crostini
Caesar
Romaine lettuce tossed with fresh parmesan
Anchovies on request
Spinach Salad
Fresh spinach, sliced mushrooms, tomatoes, thinly sliced red
onion
and sliced egg with a warm bacon dressing
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Children’s Menu
Fettuccini with butter & parmesan
6.95
Fettuccini with marinara sauce
6.95
Chicken Strips with ranch dressing & french fries 6.75
Half rack of BBQ Pork Ribs with mashed potatoes 14.25 |
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Steaks
Filet Au Poivre
8 oz. peppered filet mignon with Madeira crème sauce
33.95
Club House New York
12 oz., buttermilk blue cheese, green peppercorn, rosemary
crème sauce
30.95
Top Sirloin Buerre Fondue
10 oz., sautéed mushrooms, butter and mushroom essence reduction
22.95
New York Filet Mignon Rib Eye
12 oz. 8 oz. 16 oz.
27.95 30.95 28.95
Prime Rib
Served on Sunday, Wednesday, Friday and Saturday – while it
lasts
Choice Cut 8 oz. 21.95 Chef’s Cut 12 oz. 27.95
Add …
Two jumbo grilled prawns 8.00
Sautéed mushrooms 3.95
Side of sautéed spinach 4.95
Side of Béarnaise 3.25 |
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Seafood
Sole Florentine
Dover sole stuffed with Dungeness crab, spinach and fresh bread
crumbs
finished with a sherry cream sauce
22.95
Jerk Spiced Salmon
Grilled, spice crusted salmon fillet, on mixed greens
red pepper glaze and crispy fried onions
21.95
Baked Alaskan Halibut
Baked in filo with feta cheese, roasted garlic and fresh spinach
finished with tomato thyme buerre blanc
23.95
Seafood Fettuccini
Spinach & egg fettuccini tossed with mussels, scallops, halibut,
salmon, shrimp, zucchini, carrots, red onion, garlic and herbs
in a tomato vodka crème sauce
21.95
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Club Specialties
New Zealand Rack of Lamb
Brushed with olive oil and herbs, finished with a roasted three
onion demi-glace
and topped with roasted garlic and scallions
28.50
Roast Duckling
Virtually boneless half of a duck, served with a blackberry vin
blanc
25.95
Savory Herb-Crusted Roast Chicken
Oven baked chicken rubbed with marjoram, lavender & sage
stuffed with smoked bacon, mushrooms, caramelized onions and swiss cheese
served on a bed of mashed potatoes
19.95
BBQ Pork Ribs
A full rack, with a sweet Cajun rub and apple butter BBQ sauce
22.95
Pork Tenderloin
Oven roasted, with a port wine, red currant cumberland sauce and
horseradish potato pancakes
20.95
Alaskan King Crab
Over a pound of king crab legs split, steamed and served with
drawn butter
Market Price |
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Lobster
Western Australian cold water 10 oz. tail, oven roasted in the
shell
served with drawn butter
Market Price
Shrimp Scampi
Four jumbo prawns sautéed in white wine, garlic, lemon and
butter
26.95
Vegetarian Strudel
A medley of vegetables sautéed with garlic, fresh thyme, cream
cheese with a hint of curry wrapped in filo dough and served
over red pepper coulis
17.75
Vegetable Napoleon
Breaded eggplant, caramelized onion, grilled Portobello, roasted
red pepper
melted provolone finished with a spicy tomato sauce
16.50
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Your Dinner Includes
Cup of soup du jour or house salad and fresh vegetables
Choice of baked potato, mashed potatoes, long grain & wild rice
blend
or horseradish potato pancakes, while they last
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