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Chef's Corner

Dining Room

Meet the Chef – Matt Pease

Returning to Madison Valley Ranch for his fifth season, Matt Pease heads up the kitchen as Executive-Chef. Following formal training at the Pennsylvania Culinary Institute, Matt honed his skills in kitchens up and down the East Coast working under several industry leaders in a variety of dining settings. He has a love for seasonal sustainable practices, working with small producers, and utilizing fresh products at peak season. Expect creative and delicious dishes with great attention to detail and innovative use of local ingredients.  When not serving up gourmet meals to MVR guests you can often find him wetting a line on the Madison or tying flies!


Sample Menu


  • House made brioche French Toast
  • Sausage, Manchego, and chive omelets
  • Eggs Benedict with local ham and a red pepper basil hollandaise
  • Daily homemade pastries
  • Local bacon and sausage
  • Fresh sliced fruits and berries


Hors d’Oeuvres

  • Local ham and green croquetas with a saffron aioli
  • Pork and Basil Meatballs with marinara
  • House-smoked trout rillettes on cucumbers with candied bacon
  • Selection of local cheeses and charcuterie

First Course

  • Local mixed greens tossed with a lemon banyuls vinaigrette and topped with pickled Flathead cherries, toasted almonds, house made duck confit, crispy shallots, and local goat cheese
  • House-smoked trout Caesar salad with sungold tomatoes, croutons, and crisp parmesan
  • Local romaine tossed with a cilantro lime vinaigrette and topped with avocado, heirloom tomatoes, aged cheddar, and crispy tortillas

Second Course

  • Tomato and local fennel soup with gorgonzola, shaved purple finglerling chips, and basil pesto
  • Handmade Amalthia chèvre gnocchi topped with house made duck confit and served over a local English pea purée
  • Pan-seared wild Alaskan Halibut served over an avocado mousse and topped with a summer “gazpacho” salsa

Main Entrée

  • Rancho Picante Bison “churrasco” served over roasted local New potatoes, balsamic glazed Brussel sprouts, and pimenton aioli finished with a fresh chimichurri
  • Montana Natural Leg of Lamb medallions served over Mediterranean couscous and roasted local zephyr squash topped with a fresh minted demi-glace
  • Porchetta crusted Montana Natural pork tenderloin served over local baby fennel risotto and roasted asparagus finished with a Flathead cherry balsamic jus


  • White chocolate panna cotta served over a gingered berry “soup” finished with a cinnamon tuile
  • Chocolate juniper cake, topped with red wine macerated strawberries and confiture au lait atop a cabernet ganache
  • Lemon olive oil cake topped with an Idaho Sungold Apricot compote, whipped crème fraiche, and toasted pistachios
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