East Glacier Restaurants

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Glacier National Park Steakhouse

Summit Mountain Steakhouse features locally sourced beef, and organically grown produce.

Menu changes every season so what you may see on the website may not be the same as in the restaurant!

Everything is made in-house, including all sauces and marinades.

We don’t use anything packaged and practice farm-to-table!

Summit Mountain Lodge Steakhouse prides itself on using fresh, local beef, primarily organic produce, and making everything, from our marinades and sauces. Our two executive chefs believe in quality, taste, and presentation. The food is rivaled only by the views from the deck of the steakhouse!

Our newly expanded deck is perfect for enjoying a specialty cocktail, beer, or wine while watching for moose that frequent the area.

We can accommodate up to 40 guests inside, another 36 on the deck, and an additional 40 in our private event space upstairs.

Summit Mountain Lodge and Steakhouse, with beef so local you probably drove by pastures where that animal grazed, has East Glacier’s best wine list.

Dining on the deck? Don’t be surprised if you see a moose. Local secret: Order the famous huckleberry cheesecake before it sells out.

The restaurant opens in mid-June depending on the season, please call for reservations at 406-226-9319.

Glacier National Park Steakhouse

Open From 5pm to 9pm
(Closed on Mondays)

Reservations recommended

406-226-9319

*Menu items and pricing change seasonally and may not be represented online

Appetizers

Flatbread of the Day – A mix of local seasonal ingredients

Warm Spinach & Artichoke Dip – A fresh and rich creamy dip made in-house and served with pita bread and carrot sticks

House Smoked Rainbow Trout – Served with stoneground horseradish mustard sauce, pickled red onion

Wild Romesco Prawns – A spicy oven-roasted red pepper sauce with smoked almonds

Greens

Glacier Salad – Mixed greens, tomatoes, cucumber, carrot, mushrooms
Add Chicken, Steak, or Salmon

Summit Steak Salad – Mixed greens, grape tomatoes, toasted pine nuts, gorgonzola, sliced hangar steak, huckleberry vinaigrette
Add Chicken, Steak, or Salmon

Served with either House made lemon vinaigrette or Huckleberry vinaigrette, depends on the night

Children’s Menu – Under 10

Little Bear Pizza – Cheese or Pepperoni

Homestyle Mac & Cheese

Grilled Chicken Breast – With mashed potatoes, a veggie

The Butcher’s Block

Roasted Pork Tenderloin – Smoked huckleberry demi-glace sauce served with garlic mashed potatoes and seasonal vegetables
Pairing: Ponga Pinot Noir or Yard Sale beer

Chicken Marsala – Chicken breast sautéd and oven roasted in a creamy marsala wine and portabella mushroom sauce, served with garlic mashed potatoes and seasonal vegetables
Pairing: Felino Chardonnay or Ponga Pinot Noir

Angry Bear Hanger – Topped with a burgundy demi-glace, garlic mashed, seasonal vegetables
Pairing: Caymus Conundrum 25th Anniversary Red Blend

The Summit – A grilled ribeye, topped with maître butter, garlic mashed, seasonal vegetables
Pairing: Moose Drool draft, Big Sky Brewing, Missoula

The Great Northern – Grilled beef tenderloin served with a rich gorgonzola cream sauce, topped with tomato and spinach and served with garlic mashed potatoes, seasonal vegetable
Pairing: Casas del Bosque “Reserva” Cabernet

Pasta and Seafood

Wild Atlantic Salmon – Slow-roasted garlic & red pepper sauce, parmesan rice, seasonal vegetable
Pairing: Three Pears Pinot Gris or Ponga Pinot Noir

Wild Prawns Picatta – Sun-dried tomatoes and capers in a creamy white wine sauce, served over pasta
Pairing: J.Gott Sauvignon Blanc or Steele Cuvee Chardonnay

Giant Portabello – Topped with roasted red pepper and spinach, artichoke, served with pesto pasta
Pairing: Ponga Pinot Noir