WHITEFISH — On a recent Sunday afternoon, the owners of Purple Frog Gardens delivered a crate of tomatillos to Paul Meier, the chef at Bonsai Brewing Project’s outdoor grill.
The delivery is an example of the craft brewery’s commitment to featuring local ingredients not only in its beer, but also throughout its new menu and in its rotation of daily specials.
Meier is preparing to add new elements to the “ever-evolving menu,” and the brewery recently added a third staff member to its kitchen, which will remain open through the winter, offering après-ski items in addition to its staples — grilled kebabs of chicken, grilled ahi tuna or beef, which are also available as a pub rice bowl; a brewer’s gumbo of wine-barrel smoked chicken and Andouille sausage; the classic Bonsai cheeseburger topped with local spring greens; an array of salads and more.
“It’s a small menu, so it has to be good,” Meier said. “We serve food that we like to eat. We want people to walk away feeling full and nourished, not just full.”
The grill is open from noon to 8 p.m., and advertises its daily specials on the Bonsai Brewing Project Facebook page.