Dinner Menu - Essex

Chef Cori Armaly and The Izzak Walton would like to thank the
local farmers, distributors, purveyors, and their families for
growing and raising many of the products we proudly serve
The Tudor Revival architectural style of the Izaak Walton is not the only
influence the Inn derives from the past. This family-owned resort was built in 1939 for The
Great Northern Railway as lodging for railway workers and still holds true to some of the era’s
fashions and sensibilities. Essex was slated to serve as a middle entrance to Glacier National
Park between the West and East entrances. The onset of WWII halted such plans and they
never materialized, thus leaving the Inn tucked away in the Great Bear Wilderness.
The Izaak Walton Inn was purchased in 2006 by Brian Kelly and his wife, Mary.
Originally from Chicago, Mr. Kelly purchased the Inn with the intent of keeping
true to its historic traditions. Starting his military service with the Army and
finishing with the Air Force, Mr. Kelly continued serving his country when he
joined the Chicago Fire Department from which he retired after 18 years
with the title of “Blacksmith.” Growing up near the railroad has provided Mr. Kelly with
enough passion and respect for the history of The Great Northern route to purchase
its last flag stop inn. In retirement, Mr. Kelly enjoys the challenges and rewards as
Inn Keeper to one of the most amazing places on earth: The Izaak Walton Inn.
Currently the Izaak places an emphasis on a comfortable brush with the past in which cross
country skiers, hikers, vacationers, and rail fans from all over the world can experience the million acres of wilderness in which the Historic Izaak Walton stands.
The Dining Car
ENTREES
STARTERS
Sashimi grade ahi mixed with soy, ginger, Hand cut filet mignon, wrapped in bacon, drizzled with a white
truffled bernaise sauce, served with herb roasted potatoes,
and mango, nestled into fried
and seasonal vegetables 26
wonton cups 15
(Kung Fu Girl Riesling, WA)
Whole roasted garlic bulb, pear slices,
and bleu cheese crumbles, drizzled with
balsamic reduction, served
with grilled bread 13
(Camp Red Blend, CA)
Served with orange chili sauce 14
(Honey Shale, White Blend, South Africa)
Served with a huckleberry
port compound butter 5
SALADS
Add Chicken 5, Salmon 7
Grilled romaine spears with shaved
parmesan, crispy fried capers,
and Caesar dressing 12
(Cavit Pinot Grigio, Italy)
GF
Grilled corn, black beans, pico de gallo,
cheddar cheese and tortilla strips, over
mixed greens, served with a creamy
cilantro lime vinaigrette 11
(Kung Fu Girl Riesling, WA)
GF
A blend of napa cabbage, red and
yellow bell peppers, carrot, cucumber,
cilantro and green onion, served with a
thai peanut dressing, with peanuts
and puffed rice noodles 13
(Harken Chardonnay, CA)
(Glass: Avalon Napa Valley Cabernet Sauvignon, CA)
(Bottle: Turley Old Vine Zinfandel, CA)
Hand cut beef ribeye, seared in a cast iron skillet topped
with Maitre d’ butter, served with herb roasted potatoes,
and seasonal vegetables 33
(Glass: Velvet Devil Merlot, WA)
(Bottle: Reininger Carbernet Sauvignon, WA)
Succlulent jumbo shrimp skewer basted with a Carribean
coconut rum glaze, served with a polenta cake
and mango salsa 25
(Glass: Harken Chardonnay, CA)
(Bottle: Morgan Chardonnay, CA)
Roasted Mediterranean vegetables with onion, garlic,
spices, and thyme, with roasted tomato ragout,
topped with parmesan 20
(Glass: Babich Sauvignon Blanc, NZ)
(Bottle: Sassoregale Sangiovese, Italy)
Sauteed chicken cutlets with sliced button mushrooms,
finished in a marsala wine pan sauce, over linguini
with seasonal vegetables 24
(Glass: Simple Life Pinot Noir, CA)
(Bottle: Paraiso Pinto Noir, CA)
Beef tenderloin tips sautéed with onions, mushrooms,
garlic, and veal demi-glace. Topped with sour cream
and served with potato gnocchi 27
(Glass: Trapiche Cabernet Sauvignon, Argentina)
(Bottle: Black Pearl “Mischief Maker”Red Blend, South Africa)
DESSERTS
House made brownie served warm with whipped
cream, candied walnuts, and vanilla ice cream 7
Mixed greens with tomatoes, onions,
chick peas, roasted red peppers, feta, and
Huckleberry filling with streusel served hot 7.50
pine nuts, served with red wine
With vanilla ice cream, add 1.50
vinaigrette and grilled pita bread 13
(Babich Sauvignon Blanc, NZ)
Mixed greens with cucumbers,
tomatoes, carrots, and croutons,
choice of dressing 10
A dark chocolate cake made with a blend of four
chocolates and finished with a ganache topping 8.25
Huckleberry, vanilla ice cream, or mango sorbet 2.00
Consumer Advisory:
Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of
foodborne illnesses. Alert your server if you have special dietary requirements
18% Gratuity added for parties of 6 or more