I offer first class, three course meals by reservation. I use Yukon and organic products as much as possible. Due to living in the north, certain items at times may be unavailable.
The following are three, three-course menu selections from which guests may choose. Menu selections are required at least two weeks before your reservation or your meal will be happily planned for you. Additional menus are available if you are planning to stay more than three nights. Guests are welcome to bring their own food for an additional charge (I have a bbq). It is important to note that menu selections are one choice per party.
Menu 1
First Course: Locally made Yukon River wild King Salmon Lox with herbed cream cheese and home-made bread.
Main Course: Pepper
Steak Flambé (8oz New York strip grilled to perfection with
fresh ground black pepper, cognac, and crème fraiche), roast potatoes,
vegetables, home-made bread.
Note: The Pepper Steak Flambé can also be prepared
with bison or Yukon River wild Salmon. Please advise of choice at least
two weeks in advance of reservation.
Dessert: Bensen's
Apple Tarte Tatin.
Menu 2
First Course: Swiss Cheese Fondue with crusty home-made baguette.
Main Course: Bison Stroganoff (bison cooked with butter, white wine, onions, wild mushrooms and crème fraiche), brown butter spatzle, vegetables, home-made bread.
Dessert: Pears poached in red wine.
Menu 3
First Course: Fresh Greens with Bensen’s home-made house dressing.
Main Course: Yukon River wild King Salmon poached in white wine with tomatoes, carrots, onions and garlic, topped with Dijon crème fraiche, basmati rice, home-made bread.
Dessert: Bensen’s Pear Tarte Tatin.
Additional Main Course Menu Choices for Four Guests or More
Fire-roasted lemon-thyme Yukon farm chicken,
roast potatoes, vegetables, home-made bread
Or
Fire-roasted leg of lamb 'Gigot Fermiere',
roast potatoes, vegetables, home-made bread