T H E L E G E N D O F

T H E C H E Y E N N E C L U BIn the 1880s, an exclusive, world-class luxury clubhouse formed in what was one of the wealthiest city on earth: Cheyenne, Wyoming. It was called the Cheyenne Club, and its founding members brought educational backgrounds from prestigious institutions such as Columbia, Dartmouth, Harvard, Princeton, and Yale. These members were well-travelled and resourced, visiting everywhere from Mexico to Paris. In a wild, wild West, they sought to usher in an era of civility.

The Cheyenne Club was located on the transcontinental railroad system, making it accessible to cattle barons, industrial giants, political figures, and British aristocrats. This would prove helpful for word of this newly established paradise to spread quickly. Its reputation rivaled the upscale Corkscrew Club in Denver and would soon outrun the success of the best clubs in London. It would even draw in famous figures like Andrew Carnegie, Owen Wister, and Oscar Wilde.

200 people were allowed access to The Cheyenne Club. It was a two story brick building containing Victorian French windows, two grand staircases, a veranda, an elevator, wine vaults, billiards, dining and smoking rooms, central heat-ing, and tennis courts. Oak panelled walls, hardwood floors overlaid with Turkish carpets, and tiled fireplaces greeted the eyes of all guests. The many bedrooms, as well as a library housing newspapers from across the country, allowed patrons to rest and stay informed on all the important happenings. They were also innovative, investing in technolo-gies like the telephone. Opulent feature upon opulent feature. The list is seemingly endless.

Fine glasses of champagne and wine were served with every handcrafted, gourmet meal, and their chef trained extensively in Europe. He utilized the freshest fruits, vegetables, cheeses, and shellfish available in order to create one-of-a-kind dishes. Rare liquors, and cheroots were shipped in from cities like San Francisco and New York. The Cheyenne Club truly was an oasis for its time, but the terrifying blizzards of 1886 and 1887 are what drove their pa-trons away. It was never the same after this. By 1936, after several changes in ownership, the building was demolished.

Brush Creek Ranch has always sought to preserve legacy. We can’t help but see many similarities between us and The Cheyenne Club: we’re dedicated to the highest level of hospitality; we draw in well-travelled guests from all over the world; our gourmet meals use the freshest ingredients possible; we offer both thrilling and relaxing activities; the aesthetic of our amenities is unmatched. We’re excited to take the memory of a club that’s still being talked about nearly 150 years later, and revive it. Welcome to The Cheyenne Club at The Farm at Brush Creek.

BRUSH CREEK FARMS GARDEN HEIRLOOM TOMATOESFeta style Medicine Bow Creamery Goat Cheese| Basil

GREEN HOUSE VEGETABLE OF THE DAY Charcoal Roasted Farm Carrots Pine Cone Syrup | Pine Nuts

YUKON GOLD WHIPPED POTATOES Farm Butter | Garden Chives

TOASTED BARLEY PORRIDGE Bleu Cheese | Charred Field Onions

GREENHOUSE STEAMED GREENSSwiss Chard | Beet Greens | Orange

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S A R A T O G A , W Y O M I N G E X P E R I E N C E D E L I G H T

WILD ONION TARTSweet Carrot Purèe | Garden Vegetables From The Farm

Caramelized Onion Crust

SPECKLED HEN EGG Horseradish Chiffon

Hickory Smoked Colorado Trout

SUMMER TOMATO SALAD FROM THE FARM

Fresh Harvest Petite Greens | Opal BasilGreen Apple Vierge | Dill Crisp

BEET CRUSTED SEA SCALLOP Garden Beet Root | Miner’s Lettuce

Citrus White Butter

HEARTH GRILLED AKAUSHI BEEF C U T O F T H E D A Y

Toasted Barley Porridge | Cipollini OnionRoasted Baby Carrots | Herb Jus

MEDICINE BOW CREAMERY CHÈVREHuckleberry Jam| Whipped Honey

WARM STICKY TOFFEE PUDDING Salted Carmel | Stone Fruit| Vanilla Bean Ice-Cream

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S A R A T O G A , W Y O M I N G E X P E R I E N C E D E L I G H T

GARDEN NANTES CARROT SOUPCeleriac | Juniper-Scented Crème Fraiche | Young Ginger Gelèe

AKAUSHI BEEF CONSOMMÉMarrow | Toasted Farrow | Garden Matignon

VEGETABLE TARTWild Onion Custard | Brush Creek Garden Vegetables

Caramelized Onion Crust

FRESH HARVESTED RED OAK FROM THE FARM

Breakfast Radish | Chèvre | Fennel Tuile

NEW POTATO “SALAD”Hickory Smoked Colorado Trout

Hen Egg Mousse | Spicy Mustard | Red Cabbage

SUMMER TOMATO TERRINEGreen Tomato From The Farm | Opal Basil

Green Apple Vierge | Dill Lavash

HUDSON VALLEY MOULARD DUCK FOIE GRAS “RILLETTE”

Pistachio | Huckleberry Jam | Brioche

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