I was surprised by how pleasantly warm the spring weather was in Missoula. During the 90 minute drive to Philipsburg, we gained altitude as we headed toward the Pintler mountains and remnants of snow became more frequent. Once we arrived at the Ranch, we were famished. We checked in at the Granite Lodge and went to the dining room for lunch.
Chef Josh Drage is in charge of the menus The Ranch at Rock Creek is an all-inclusive so all meals are included not including cocktails. My friend, Zan, went for the red quinoa and kale salad.
I wanted to try the Pintler Range steak salad. My husband ordered the organic cheeseburger with meat sourced locally from nearby 4H students. I ordered a margarita and my husband tried the Moscow Mule a house specialty. All our food was tasty and portions were filling but not oversized.
Once we were pleasantly full, Mandy gave us the property tour. She showed us the barβ which had fresh baked cookies on it. I took one for the team and taste tested them and they were deliciously light and crispy, the mercantile, the spa, and the saloon complete with pool tables, a screening room and a bowling alley.
Then we were shown to Catttail, our cabin. The Ranch at Rock Creek is open year round because it has both cabins and rooms at the Granite Lodge. Cattail is a 2 bedroom Cabin with a kitchen, fireplace and all the creature comforts. Each has a fabulous bathroom, complete with a claw foot bath tub with a chandelier hanging over it, separate shower, toilet area, and side by side sinks. Cattail also features a living room with a fireplace, a small kitchen with everything you need for making coffee and tea a bottle of red and a bottle of white wine, four Moose Drool beers and plenty of water and soda in the fridge.
