For years, one of our missions has been to offer a seasonal menu to be enjoyed by our dear friends and community. As we say goodbye to the light flavors of summer, we are excited for the rich, new flavors, colors and textures of fall. Along with a new menu, we’ve also brought on an additional chef, Nick Pardee, who graduated from the California Culinary Academy in 2005. Nick helped us create the new fall menu that we are so thrilled about. We’ve also hired Jinny Story to our front of the house staff. A lot of you already know Jinny, her family holds a strong presence here in Paradise Valley and you may recognize her from the Yellowstone Valley Grill. She is vibrant, knowledgeable and a great compliment to our already wonderful Angie Berlin.
Coming up with a new menu wasn’t difficult–fresh, local fall bounty and the dramatic weather are easy creative motivators. With cooler days, baking our own breads takes on an ever more enjoyable duty–you’ll fall in love with our fluffy, moist Brioche Bun used for the Spiced Lamb Burger and one of our new desserts, Pumpkin Bread Pudding with Ginger Crème Anglaise.
Blini’s originate from Russia and are made from buckwheat flour. They are quite decadent and traditionally served with melted butter, sour cream and caviar or smoked salmon. We’ve created our newest starter appetizer with that Russian tradition in mind, but instead of caviar or salmon, we’ve used lobster…conjuring up dramatic fall images of fishing boats off the coast of Maine.
Spätzle is a German pasta where the dough is pressed through a colander into boiling water, forming little strips of pasta. We lightly brown ours just before serving to give it a little crunch and extra texture before tossing it with Figs, Arugula and Balsamic Caramel.
Along with apples, pears are a seasonal fall staple. Just like apples, pears are extremely versatile–they can be used in savory salads, baked tarts, and rich and creamy desserts such as our house made Pear-Salted Caramel Ice Cream.
As we mentioned earlier, Nick Pardee has joined Carole and Mitch in the Mustang kitchen. Nick originally hails from the Bay Area in California and we are so excited to experience his style of cooking that compliments our philosophy to fine dining.
Upon graduating from the California Culinary Academy in 2005, I took an internship in Santa Cruz, where I studied California-French cuisine at a small fine dining restaurant for four years. This restaurant taught me how to work with local farms to create seasonal dishes that highlight the essence of the ingredients. After leaving santa Cruz, I moved to Oakland where I studied Italian food, fresh pasta and roasting whole pigs. In 2013 my wife and I moved to Bozeman where I worked as a private chef for LaFoley Kitchen, then as head chef at Saffron Table before making my way to Livingston, where I first worked at the 2nd St. Bistro before joining Mustang. Mustang strongly supports my view of food as I think it should be–delicious comfort food that is contemporary and inspired by seasonal, local ingredients. Living in this area fuels my love of food with the beautiful seasons, bountiful local foods, hunting and foraging, and a creative community to keep the fire going. ~Nick Pardee
One might call our new fall menu an ode to international comfort food…and maybe for many of us, that is what changing of the seasons brings–returning to our rich seasonal traditions…
Come join us this Fall at Mustang and meet Nick and Jinny. Because we don’t want you to miss out on our new menu, Mustang will continue it’s dinner service Monday through Saturday 5-9
Mustang Fresh Food Seasonal Fall Menu
Oysters on the Half Shell-Cocktail Sauce or Classic Mignonette
Lobster Pancake-Buckwheat Blini, Chive Sour Cream, Butter Poached Lobster
Buffalo Chicken Rillettes-Blue Cheese, Celery Sticks, Crostini
Fried Castelvetrano Olives-Mulling Spices
Burrata-Pumpkin Chutney, Crostini
Mixed Green-Grape Tomatoes, Rainbow Carrots, Red Wine Vinaigrette
Baby Butter Leaf-Cheese Wedges, Crostini, Dijon Shallot Vinaigrette
Chopped Salad-Crisp Greens, Radish, Scallion, Cucumber, Sunflower Seeds, Yogurt-Herb Dressing
Beet Salad-Microgreens, Walnuts, Gorgonzola
*Add Smoked Trout 4, Organic Chicken Breast 5
Harvest Butternut Squash-Nutmeg Brown Butter Crumbles
Spiced Lamb Burger-Brioche Bun, Kasundi (Tomato Relish), Cucumber Salad
Crispy Spatzle-Figs, Arugula, Balsamic Caramel
Bison Bolognese Lasagna-Burrata, Spinach, Sweet Onion
Mole Chicken-Black Beans and Rice, Charred Shishito Peppers
Montana Beef Short Rib-Twice Baked Cheddar Potato, Mushroom Jus
Trout en Papilotte-Shaved Potato, Kalamata Olives, Lemon Zest, Herbs
Friday and Saturday
Steak du Jour-Seasonal Offerings
Pumpkin Bread Pudding-Ginger Crème Anglaise
Huckleberry Peach Crisp, Vanilla Gelato
Chocolate Espresso Panna Cotta-Whipped Cream
House Made Pear-Salted Caramel Ice Cream