JACKSON, WY – Chef Luke Biewick and his team take a thoughtful, ingredient-driven approach to food. The menu at the North Grille is centered around fresh, local ingredients sourced from nearby ranches and farms. Even in the off-season, the Grille has cellared away products from summer to continue to deliver locally grown ingredients. Chef Luke, along with Sous Chefs Colin Hemens and Zachary Brace, brings the “slow food” culinary experience to Country Club cuisine.

The menu at the North Grille is constantly changing, based on what is available and in season. This unique approach can only be achieved by their close relationship with local and regional farms. The menu features grass-fed meats from the Mead Ranch (Jackson, WY), Carter Country Beef (Tensleep, WY), and Robinson Family Farms (Star Valley, WY). Local produce comes from Cosmic Apple Gardens in Victor, ID as well as the Vertical Harvest in Jackson. Lark’s Meadow Farms in Rexburg, ID, among others, provides cheese and dairy.

Friday night is a great chance to celebrate local food at one of the Farm-to-Table dinners. Other nights of the week, the Grille offers a welcome escape from the crowds in town. Start your evening off with Chef Luke’s amuse-bouche with tasteful bites like Carter Country Beef Bresaola finished with a beet puree and topped with homegrown micro arugula; or something as simple as a baby carrot from Chef‘s garden on a rye crumb; and/or Porchetta Di Testa on a homemade sourdough cracker, topped with preserved lemon and pickled vegetables (from the greenhouse of course).

Alternatively, start off with a Cosmic Apple Garden’s iceberg lettuce, Haderlie Farms pancetta, Vertical Harvest tomatoes, and Clear Skies blue cheese. After an evening thundershower, warm up with the Butternut Squash Soup with brown butter, pumpkin seeds, and vadouvan.

But wait! Now it’s time for the main event! For the main course, Chef Luke carefully selects meats from local ranches and farms to create dishes like Haderlie Farm’s Veal Two Ways: Seared Veal Loin nestled next to a braised belly and topped with oyster mushrooms, fresh peas, and perfectly finished with natural jus. Chef’s Duck Breast embraces the cut itself and the honey glaze, baby beets, and lavender simply complement the dish while highlighting the rich, complex flavor duck breast.

Of course, there’s always room for dessert. We recommend Chef’s homemade sorbets and/or ice creams. These tasty treats are refreshing in summer and always changing based on season and availability. Luckily, with Chef Luke and his teams’ master preserving skills, these delicacies are made available year-round.

Now, imagine all of that paired with unobstructed views of the Tetons. The North Grille provides an elevated dining experience that leaves a lasting impression.

Open Daily. Public Welcome. Book your table by calling 307.733.7788 or find us on OpenTable!