I can only think of a few things not to love about Thanksgiving. On the list are nerves about cooking for family & friends, dirty dishes and overcooked turkey that you must endure with a smile plus a lot of gravy. But that's about it, and these are easy fixes. Bring family & friends to Grouse Mountain Lodge for Thanksgiving dinner. No need to be nervous, we’ll clean-up and we won’t overcook the turkey.
Logan’s Bar and Grill located inside Grouse is serving up a special Thanksgiving menu. The menu showcases a traditional turkey dinner along with features that include Prime Rib, Butternut Squash soup and delicious desserts. Dinner will be served in a three courses. Logan’s signature menu will be available as well. Click here to view full menu.
A three-course dinner is $32.95 for adults and $15.95 for kids (12 and under) and seniors (65 and up). The feast starts at 2pm. Reservations are recommended, call 406-863-4700 to make yours today!
We sure would love to have you, but if you can’t make it to Whitefish for the Holiday, we won’t hold it against you. But, we do want to make sure you have a little bit of Logan’s with you at the table this Thanksgiving. Try these delicious signature recipes at home or wherever you are.
This yummy cocktail was crafted by our very own Dining Room Manager, Trish.
American Pie Cocktail
2 cups ice
½ cup whiskey
½ cup apple liqueur
1 cup cranberry juice
Sliced apples for garnish
Add all ingredients to shaker and pour into two rocks glasses; garnish with apple slice. Mark at Logan’s suggested a cinnamon sugar rim for the finishing touch. Enjoy!
Thanks to Chef John for graciously sharing his unique and flavorful Thanksgiving soup recipe.
Butternut Squash Soup (serves 4-6)
1 large butternut squash, halved and seeded
Salt and pepper
1 leek, white only, slice and rinsed of sand
½ yellow onion, peeled and roughly chopped
1 tbsp. garlic, minced
½ cup Marsala
¼ cup brown sugar
¼ tsp ground nutmeg
Dash ground cardamom
3-4 cups vegetable or chicken stock (or water)
½ cup heavy cream
Roast the squash:
Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Roast on a baking sheet at 350 degrees for 30 minutes or until the squash is soft and the outside is brown and blistered. Cool, then scrape the soft flesh from the hard skin and set aside.
Sautee onion, leek and garlic for 3-4 minutes in 2 tbsp olive oil. Add prepared squash, brown sugar, salt and pepper to taste, nutmeg and cardamom. Cook over medium heat to caramelize slightly. Add the Marsala if desired and ignite to flame off the alcohol. Add the stock and bring to a boil. Simmer 30-45 minutes until the vegetables soften and the broth is slightly reduced. Puree using a blender or, if you have one, a hand held stick blender. Blend in cream and heat to serve. Garnish with chives or nutmeg.
Here’s hoping you love everything about your Thanksgiving this year! Cheers!