Overlooking the majestic Teton Mountains, The Grill offers fine dining with an emphasis on seasonal ingredients. Executive Chef Rick Sordahl has developed close relationships with purveyors in Jackson Hole, ensuring that Amangani has access to the best seasonal produce available. This also helps minimize the resort’s carbon footprint. Wagyu beef and pork are sourced from Snake River Farms, located just across the border in Idaho, while lamb is sourced from Lava Lake, southeast of Sun Valley, Idaho. The spring, summer and fall menus frequently feature summer corn, tomatoes and grains, all grown locally.
The two-night experience includes:
Daily Amangani breakfast, daily lunch or dinner (excluding alcoholic beverages) and return airport transfers.