Here at the Gros Ventre River Ranch, we offer a diverse menu with an emphasis on elevated and fresh dude ranch cuisine. Our Head Chef Becky Wetzel, along with Sous Chef Andrew Conn and Pastry Chef Joel Smith, have been cooking up a storm in the kitchen this season: read on to see what we’ve been up to in the GVRR kitchen!

Our breakfasts consist of a made to order Special of the Day, ranging from eggs benedict to GV pancakes, eggs to order, and a breakfast buffet consisting of fresh berries and fruits, yogurt, granola, a variety of artisan breads, bacon, eggs and a selection of juices.

Lunches range from classic roast beef sandwiches with horseradish mayo, homemade soups, and delicious taco salad buffets to our delicious traditional Lucy Hill cookout, complete with bison burgers, homemade chili, and more!

One evening for dinner we will be eating ribs, BBQ chicken, fresh grilled veggies and cornbread by the campfire, followed by s’mores and brownies ; the next night we are serving seared scallops or rack of lamb over risotto cakes with fresh asparagus, with a delectable homemade tiramisu for dessert.

Is your mouth watering yet? Give us a call at (307) 733-4138 to reserve your spot at the Gros Ventre River Ranch, where we continually serve up elevated dude ranch cuisine!