Be adventurous! Join our top chef as he creates a special menu, including an appetizer, entree, and dessert each Thursday night. Executive Chef Matt Israel crafts a masterpiece in every dish he creates. Although once a week, you can see his expertise shine even brighter when he melds flavors and mixes ingredients into the magic that is Top Chef Thursdays.
Matt brings his 20 years of experience to the table at the Sac, and you can taste it. He got his start at Chef Blu Funk’s Showthyme Restaurant in Bigfork. After honing his talents, Matt went on to open the Blue Canyon Kitchen and Tavern at the Hilton Garden Inn in Kalispell. He joined the Sacajawea Hotel as Executive Chef in 2010, and we’ve been excited to taste every dish since.
The menu mixes things up weekly, so you can visit again and again and always delight in a new taste. The price point isn’t bad either, at $29.95 for all three delicious courses. Pompey’s Grill strives to serve dishes made from as many local ingredients as possible, and Chef Special night is no exception. With a wealth of local ranchers and farmers to supply the kitchens here, you’ll taste local in each bite.
During the summer, enticing tunes drift out over the hotel from the open mic nights we host out on the patio, starting at 6:30 pm on Thursdays. You can hear local up-and-comers strumming covers and original compositions, or join the lineup at-the-mic yourself to get into the groove.
Have we convinced you this night will be astonishingly good yet? If not, here are a few past menus to get you salivating.
Earlier this year, guests got to dig into a starter of Eggplant Fritters, giving a fresh and tasty nibble of this frequently overlooked vegetable (or fruit, if you want to get technical). That came smothered with mozzarella, arugula, and balsamic tomato sauce. Yum! But it gets even better.
That was followed up by halibut shakshuka, with herbed tomato broth and smoked eggplant. You can see how the offerings followed the season with the most readily available, quality produce. To round out the meal, culinary connoisseurs got to enjoy a white chocolate mousse with a gingersnap crumble.
Are you feeling hungry? While next week always brings something new, taking a look at menus past gives you an idea of what to expect for the future. Here’s another taste of what to expect on Thursdays.
It started with a quinoa salad featuring currants, almonds, arugula, and chickpeas. From there, it moved on to the main course of shichimi togarashi salmon, a creation of pan-seared salmon, garlicky kale and jasmine rice with sesame ginger dressing. The interplay of the global flavors made for a refreshing experience. And then he brought it home with blended berry cobbler, hosting blackberries, peaches, and strawberries—served a la mode, of course!
Ready to come and savor some of the chef’s talents? Reserve your table to get in on the action on Top Chef Thursdays at Pompey’s Grill. Get ready to taste the season in the freshest ingredients out there.
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